Wash knives separately provide mesh gloves and use

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- Wash knives separately. - Provide mesh gloves and use them when working with knives. - Provide knives with handles that are comfortable to use. - Train and instruct workers to use and sharpen knives safely. Provide workers with training in first aid. - Workers should wear protective clothing such as gloves and aprons when handling sharp implements. Hot conditions Working in hot conditions, such as bakeries and kitchens, can lead to heat stress, especially if there is a low level of air movement or poor ventilation. When working in a hot environment, the body needs to disperse heat more effectively. A person not used to working in hot conditions can react differently to someone who is. This can lead to heat-related illnesses such as headaches, weakness, nausea and vomiting. Tips to keep workers cool - Install an efficient ventilation system to remove steam in the kitchen. - Install an exhaust hood to remove heat from stoves. - Advise staff to drink plenty of non-caffeinated drinks to replenish fluids in their bodies. - Locate work stations away from heat sources. - Provide rest breaks for workers in a cool area, and ensure they have access to cool drinking water. - Ensure air conditioning and ventilation systems are serviced on a regular basis. - Train workers about the risks of heat stress.
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Young workers Many young workers are employed in take away food outlets. Employers should pay specific attention to the needs of young workers in their workplace because they can be more vulnerable to injury because of limited experience and reluctance to raise safety concerns. Young workers must be properly trained and supervised, and be provided with sufficient information so they can work safely. Tips when employing young workers - Provide induction training when young workers start and make them aware of health and safety issues in the workplace. - Train young workers on how to complete all tasks safely. - Provide clear instructions to young workers about tasks to be performed. - Provide close and competent supervision to young workers and lead young workers by example. - Buddy young workers with experienced workers so skills, knowledge and experience can be shared. - Enforce a zero tolerance policy for harassment, skylarking, intimidation, offensive language and behaviour, initiations and practical jokes. - Make sure young workers know how to report unsafe conditions. Address any health and safety issues that young workers raise. - Provide appropriate rostering which allows for sufficient rest between and during shifts. Note: These solutions are in addition to the solutions you use for your other workers. Chemicals Chemicals, or hazardous substances, are used every day in take away food outlets and often have the potential to cause injury or illness. Some common chemicals used include cleaning products, oven and toilet cleaner and dishwashing detergents.
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  • Fall '19
  • Occupational safety and health, HARASSMENT

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