Chopping and cutting food which can be repetitive and

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chopping and cutting food which can be repetitive and may lead to adopting awkward postures; lifting or carrying heavy, fragile and hot plates, food dishes or pots; lifting or carrying containers with liquids that may be hot (eg out/into fryers, bain marie, stock); handling awkward or heavy loads (including moving deliveries or stock, accessing stored items); moving chairs and tables requiring repetitive actions and awkward postures; reaching into chest freezers which can lead to adopting awkward postures; and exposing employees to prolonged or sustained postures can have a cumulative effect and lead to physical and mental fatigue and injuries. Tips to control the risks Your first priority should always be to eliminate the hazardous manual tasks entirely, if reasonably practicable. Examples of ways to eliminate a hazardous manual task include providing a fluid pump to transfer liquid between containers rather than handle the containers full of liquid; or providing pot-washing dishwashers. If the task cannot be eliminated then modifying or redesigning the source of the risk will be the next level of control to consider. Control measures that could be implemented to reduce the risk of injury are listed below. Environment, space and lay-out design the restaurant and kitchen for ease of movement, work flow and work activity; replace or repair uneven or slippery floors; provide trolley ramps at changes in floor level; install automatic doors if staff have to carry things through them frequently; provide foot rails or a step to shift body weight and reduce stress on employees’ lower back and legs, when standing for prolonged periods; consider workbenches of different heights particularly for chopping and food preparation to reduce the risks associated with bending forward or reaching; connect the bain marie to the plumbing to eliminate manually moving containers of water; place large mixers at a height that allows access to the mixing bowl handles between knuckle and elbow height - this will reduce bending at the waist; organise storage areas as close to the working area as possible to reduce carrying distances; consider keeping food localised, e.g. installing chilled storage under working surfaces; purchase bulk goods in smaller, easier to handle containers; consider the height and location of shelving or racks, including the height of a microwave; and to avoid reaching into a chest freezer use baskets or other storage options and ensure clear access around the chest freezer for easy access. Equipment and mechanical aids provide a wheeled dolly to move heavy items stored at floor level – dollies should have handles for pushing and/or be high enough that workers do not have to bend excessively to reach the item; use sack trucks; use mechanical aids or pumps to transport liquid waste such as oil; provide false bottoms in deep sinks to reduce awkward bending at the waist;
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  • Fall '19
  • Occupational safety and health, HARASSMENT

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