Supervise new and young w provide personal protective

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Supervise new and young w Provide personal protective Repetitive work and awkward postures Back Knee Shoulder Forearm/Wrist Leg Arm Provide appropriate mechani properly and maintained in ac Reduce repetitive movement Design food preparation and used equipment, food and su cases). Ensure employees are not ex service counter) for long peri or work that requires a signifi Train employees in the select done between shoulder and Slips, trips and falls Back Knee Forearm/Wrist Leg Arm Ensure work areas and acce Apply good housekeeping pr doors and drawers closed aft Ensure employees wear app Ensure procedures are in pla Provide appropriate height ac condition and are used safely
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Safety solutions continued… Work-related stress, bullying, harassment and work-related violence Psychological System Develop and implement appropriate policies and procedures for workplace bullying and harassment. Encourage a positive workplace culture, including reporting of bullying and harassment. Ensure all employees understand what bullying and harassment is, and the procedures for reporting incidents (e.g. policies and procedures should be promoted during employee induction and workplace bullying prevention or training). Provide access and encourage employees to use employee counselling/support services, where possible. Encourage employees to report any workplace stress factors (e.g. work demand, low control, poor support, lack of role clarity, organisational culture) and control appropriately. Hot liquids, surfaces or steam Burns are common injuries in the food industry. Workers are at risk from burns and scalds when cooking food or removing food from elements such as ovens, deep fryers or grillers. Urns and espresso machines can also cause burns. Tips to prevent workers coming into contact with hot liquids and surfaces or steam - Maintain seals regularly on deep fryers. - Train workers in safe work procedures (eg patting food dry before dipping in fat to reduce spitting or allowing fat to cool before draining it into a container). - Use vegetable oil instead of animal fat – it remains in liquid form when cool. - Where possible, use alternative cooking methods to deep frying (eg microwaving, grilling or baking). - Install wheeled containers to receive spent grease from deep fryers. These can be safely rolled from the kitchen to the grease bin. - Maintain equipment to ensure lids are fitted and handles are secure. - Post signs to warn workers about hot equipment and use stickers for stainless steel utensils. - Open doors and lids of steam heated equipment away from the body. - Keep pot handles away from the stove’s edge. - Use dry cloths to pick up hot items to avoid steam burns. - Remove trays from hot ovens with care.
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  • Fall '19
  • Occupational safety and health, HARASSMENT

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