Slips trips and falls many injuries in take away food

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Slips, trips and falls Many injuries in take away food outlets are caused by slips, trips and falls. These are often due to poor housekeeping practices in the workplace such as water or oil spilt on the floor. The inappropriate placement of materials such as using passageways for storage can also cause slips, trips or falls. When assessing the potential for slips, trips and falls, make sure you also look at out of sight areas such as freezers, cool and storage rooms and loading docks. Tips to stop slips, trips and falls - Prevent grease, water and foodstuffs from lying on floors – this can be done by installing splash guards and ensuring equipment is maintained to prevent leaks. - Install drainage to prevent pooling of water and grease.
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- Minimise the need to carry full pots or pans. - Introduce a spill procedure that requires immediate clean up of all spills followed by a ‘dry mop’ to ensure the surface is not left wet. - Install non-slip flooring when renovating or building new premises. - Improve slip resistance of the floor by using methods such as acid etching, adhesive strips and slip resistant paint. The best method will depend on your existing floor surface. - Use the appropriate floor cleaning products to clean floors, remove oil and grease. - Agree on written standards with contract cleaners to ensure that polishes/ cleaning agents leave the floor in a non- slip condition. - Reduce the number of people who walk through kitchen areas. - Use storage areas for equipment and supplies and alert workers to the dangers of leaving boxes, rubbish, bags and furniture in passageways, entrances and exits. - Provide umbrella and coat stands to prevent water dripping across floors. - Provide adequate lighting. - Ensure floor surfaces stair and ramps are well maintained (eg broken or missing tiles are replaced). - Ensure staff wear suitable footwear, and treads are kept clean to provide adequate slip resistance. Knives and sharp tools safety Cuts from knives and sharp instruments are common in food retail and can cause serious injuries to workers. Make sure all workers are trained to use knives and sharp tools safely. Tips to use knives and sharp tools safely - Knives should be sharp, maintained and in a good working condition. - Ensure slicing machines and butchers’ steels for knife sharpening have hand guards. - Provide the correct knife for the task and only use knives for cutting purposes. - Cut on a suitable cutting board placed on a firm surface. - Avoid placing knives near the edge of the table or with the blade facing outwards. - Keep knives on a suitable knife shelf, in a knife block or sheath or on a suitable magnetic strip mounted against the wall when not in use. - Knives should not be washed together with other utensils or instruments.
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  • Fall '19
  • Occupational safety and health, HARASSMENT

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