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Chapter 3

Chapter 3. Health & Safety. This chapter includes:. Importance of Health & Safety Accident Prevention First Aid Fire Manual Handling Control of Substances Hazardous to Health. Also refer to: Chapter 1 - Personal Hygiene Chapter 2 - Work Clothing Chapter 3 - Food Safety.

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Chapter 3

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  1. Chapter 3 Health & Safety

  2. This chapter includes: • Importance of Health & Safety • Accident Prevention • First Aid • Fire • Manual Handling • Control of Substances Hazardous to Health Also refer to: • Chapter 1 - Personal Hygiene • Chapter 2 - Work Clothing • Chapter 3 - Food Safety

  3. Health & Safety Policy • All staff should follow their organisations Health & Safety Policy Training • All staff should receive the necessary training to be able to carry out their job safely

  4. 2. Accident Prevention Accidents don’t ‘just happen’ ..... they can be prevented!!!

  5. What is an Accident? “ An unplanned and uncontrolled event which has to, or could have caused injury to persons, damage to plant or other loss.” • The most common cause of an injury at work is a slip or trip • Anyone at work can help to reduce slip and trip hazards through good health & safety practices

  6. The effect of accidents on a business: • Staff off due to recovery • Disruption to production • Damage to equipment and cost of repair • Low staff morale effecting production • Fines / Compensation / Poor publicity Report all accidents and near misses to your employer

  7. Common Accidents in the Catering Industry • Slips & Falls • Electrocution • Scalding • Burns • Cuts

  8. Be Safety Conscious • Be tidy – look out for obstacles • Watch out for broken / uneven flooring • Avoid trailing wires and cables • Clean up spillages – sprinkle salt on wet floor to avoid slipping • Use safety signs when needed • Don’t use electrical equipment with wet hands • Never use faulty or damaged equipment – Report it • Climb on steps, not boxes • Lift loads safely – position and weight

  9. What is a HAZARD? Anything with the potential to cause harm. Examples: Electricity, Hazardous Substances, Working at Heights, Hot fat, Wet floors

  10. What should you do if you see a hazard? • Remove it and if you can’t, report it • Put up a sign e.g. “ Caution, Wet Floor” • Cordon off the area – rope or barrier • Warn other staff in the work area.

  11. Types of Hazards 1. Slip/Trip/Fall 2. Fall From Height 3. Hand/Power Tools 4. Handling 5. Machinery 6. Fixed/Flying/Falling Objects • Transport • Electricity • Chemicals • Noise/Vibration • Fire/Explosion • Hot Surfaces

  12. Risk Assessment • A careful examination of what could cause harm to people in your work • The aim is to make sure no one gets hurt or becomes ill

  13. Who is responsible for risk assessment? Everybody It is a legal requirement to work safely

  14. Why do Risk Assessments? • So that no one is hurt or becomes ill • Legal requirement • Part of a safety culture • Increase’s awareness • Reduce claims • Increases staff morale

  15. 3. First Aid • Preserve life • “Move to save” • Prevent worsening • Promote recovery First aid Aims (3P’s)

  16. First Aid Facilities Depend on: • Size of workforce • Type of work • An appointed first aider • first-aid box • first aid room (>400)

  17. First Aid Obligations Employers must provide: • First aiders • Appointed persons • First aid kits • First aid rooms • Records

  18. First Aid Box Contents Minimum contents of a first aid box: • A card with first aid guidance • 20 individually wrapped, sterile, adhesive, waterproof dressings of different sizes • 43 x 25 g packs of cotton wool • 12 safety pins • 2 triangular bandages • 2 sterile eye pads, with attachment • 4 medium, 2 large sterile, un-medicated dressings • Tweezers and scissors • Injury report book

  19. Informing Staff of First Aid Arrangements: • All staff should be told of the location of first aid equipment and facilities, and how to contact the first-aider • The actual location of the equipment should be clearly marked

  20. The First-aider should be: • Reliable • Likely to remain calm in an emergency • Able to cope with physically demanding duties • Able to leave work duties immediately to go to the scene of an accident • Able to cope with an intense course of study and be able to use the knowledge and skills learnt during the course

  21. What should a first aider do? • Assess the situation • Diagnose the casualty • Give immediate / adequate treatment • Get casualty to Doctor / hospital

  22. Information to tell the First Aider? Accident history • How • Where • When • What Symptoms Pain location Signs Changes Treatment Blanket Known conditions

  23. What should an “accident finder” do? • Keep calm! • Raise the alarm with the appointed person • Reassure the casualty • Don’t allow them to move • Don’t give anything to drink! • Switch off any gas or electricity • Only move casualty when life is threatened • Don’t touch electrocuted casualty SWITCH OFF!

  24. Contacting the Emergency Services When you get through you will need to tell them: • Your telephone number • Incidents location be exact • Type and seriousness equipment / back up • Casualties, sex, age, number – • Nature of injury • Special help – heart attack. • REMEMBER 999 • Keep calm • Ask for the services you think are needed Injury • ambulance Fire/people trapped • Fire brigade Security Risk/Major Accident • Police Sea Rescue • Coast Guard

  25. Accident Reports Includes: • Date/time of accident • Name of Person/s • Job/occupation • Condition / Nature of injury • Where it Happened • How it happened • Witnesses • Different records required for customers/visitors • It is a legal document

  26. 4. Fire Main priority: • Evacuate everyone from the premises • Call the fire brigade

  27. All fire extinguishers should: • Conform to British Standard EN3 • Carry the B.S Kitemark

  28. Classes of Fire Carbonaceous fires involving solids: Flammable Liquids: Wood Plastic Grease Paint Paper Fat etc Coal etc Oil

  29. Electrical Fires involving electrical equipment Flammable Gases

  30. RED • Indicates a Water fire extinguisher. • Suitable for use on 'class A' type fires.

  31. BLUE • Indicates a Dry Powder extinguisher. • Suitable for use on class 'A', 'B', 'C' and 'Electrical' fires. • Dry Powder does not have a cooling effect so re-ignition may occur. • DO NOT use on chip pan fires

  32. Cream • Indicates a Foam Extinguisher. • Suitable for use on class 'A' & 'B‘ fires. • DO NOT use on chip pan fires

  33. BLACK • Indicates a Carbon Dioxide (CO2) extinguisher. • Suitable for use on class 'B' and 'Electrical' fires.

  34. Fire Blanket • It must conform to British Standard 6575 • It carries the B.S. Kitemark. • Made of fire resistant material • Ideal in the kitchen to smother pan fires. • Used for wrapping around a person whose clothes are on fire.

  35. Siting of Extinguishers • Fixed to the wall • Easily seen • Reached quickly • At escape route

  36. Important Rules • Only tackle a fire in its very early stages if it is safe to do so. • Always follow manufacturers instructions • Ensure fire fighting equipment is serviced at least once per year • Serviced by an authorised dealer • Registered by the British Approvals for Fire Equipment

  37. How to use a fire Extinguisher ull PASS im queeze weep

  38. Pull

  39. Aim

  40. Squeeze

  41. Sweep

  42. 5. Manual Handling

  43. Manual Handling • Manual handling is defined as the transporting or supporting of a load by hands or bodily force This includes: • Lifting • Carrying • Putting down • Pushing • Pulling • Moving • Supporting

  44. Step 1: Identify the object to be lifted and plan ahead: • where do you need to take the load? • can any of the contents be removed to reduce the weight? • do you need to get anyone to help? • is there a cleared space ready for the load when you get there?

  45. Step 2:Make a decision on how and where to hold the object. • Check thoroughly for any sharp edges or perhaps any oil and grease that could make the object more tricky to grasp. • Place your feet apart with the leading leg slightly forward; ensure that your balance is stable before attempting the lift.

  46. Step 3:You now need to consider your posture: • Bend the knees • Keep the back straight • Get a good grip on the load, by leaning forward a little if necessary • Keep your shoulders level and facing in the same direction as your hips. • It is important that you adopt a stance that will provide sufficient stability, so make sure of a good firm footing, spread each side of the load.

  47. Step 4:You are now ready to lift: • Keep your arms within the boundary created by your legs • A hook grip is less tiring than having your fingers straight, but will depend on the load you are lifting • Lift smoothly and do not jerk or twist your body.

  48. Step 5.When walking with the load: • Keep it as close to your body as possible with your arms straight. • If it varies, the heaviest side should always be closest to your body.

  49. Step 6.When you reach your destination: • Put the load down and then adjust into position if necessary. • If placing the load on the floor, you must adopt the same safe posture as in step 3.

  50. There are certain things you need to be aware of: • excessive tiredness • bad posture • untidy work areas • awkward loads • history of back trouble. Never attempt to lift anything on your own if it feels too heavy.

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