Tips to identify control and safely use hazardous

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Tips to identify, control and safely use hazardous substances - Ensure chemical containers have a label to identify the chemical and the safety information about the chemical (eg flammable, toxic if swallowed and avoid contact with skin). - Store chemicals in approved containers; do not use old drink or food containers. - Use a material safety data sheet (MSDS) from the chemical supplier for all hazardous substances at the workplace. Place in a folder with a list of all chemicals used and stored at the workplace. Keep this in an easily accessible place for workers to refer to. - Do a risk assessment for all hazardous substances to determine how to use the chemicals safely. - Make the MSDS and risk assessments available to people who use the chemicals at all times so they can refer to them. - Train staff to use chemicals safely and to administer first aid. - Post emergency numbers, including poison information numbers, beside the telephone. Questions to ask when doing a risk assessment for each hazardous substance - Can the chemical be removed altogether? - Can the chemical be substituted for something less harmful? - Can you prevent people coming in contact with the chemical? - Do you have adequate ventilation to remove chemical fumes? (Some chemicals have no or little odour so can be difficult to identify through smell) - Are there work procedures that limit people’s exposure to the chemical? - Have people using chemicals been provided with the right personal protective equipment (PPE) and been trained on how to use it properly? Fir e There is a significant risk of fire in the food retail industry, particularly in kitchens. All franchises should have plans to prevent fires and help the business recover should an unforeseen emergency occur. Tips to reduce fire risk - Put gas equipment in a well-lit and draught-free area and install a gas shutoff valve so the supply can be stopped if necessary. - Install, use and maintain electrical appliances properly. - Inspect and maintain gas equipment and the fuel supply system regularly.
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- The switch for the gas supply should be accessible and clearly labelled.
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- Clean exhaust fans and hoods regularly to prevent build-up of residue. - Store flammable materials, clothes and paper appropriately and away from sources of heat. - Fire safety installations (sprinkler systems and fire alarms) should be regularly maintained by qualified personnel. - Implement fire safety procedures and provide sufficient fire fighting equipment appropriate for the kitchen (eg fire blankets and correct fire extinguishers). Staff should be trained in the use of all fire protection equipment issued. - Emergency plans should include a procedure to provide prompt treatment for burns and smoke inhalation. Machinery and equipment Caterers, chefs and kitchen staff often use machinery and equipment such as slicers, mincers, knives or mixers that can cause cuts, lacerations and amputations Tips to operate machinery and equipment safely - Guard sharp edges and moving parts and ensure workers use guards when operating equipment.
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  • Fall '19
  • Occupational safety and health, HARASSMENT

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