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HAZARD MANAGEMENT
Culinary Arts
Hygiene and Safety in Food Industry
9 Create awareness of hazards and risks. 9 Identify who may be at risk (employees, cleaners, visitors, contractors, the public, etc). 9 Determine if existing control measures are adequate or if more should be done. 9 Prevent injuries or illnesses 9 Prioritize hazards and control measures.
Council Directive 89/391/EEC Article 6 (3): The employer shall, taking into account the
nature of the activities of the enterprise and/ or establishment: (a) evaluate the risks to the safety and health of workers
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Hygiene and Safety in Food Industry
Hazard identification
Risk assessment
Risk control
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Hazard Management Process
Hygiene and Safety in Food Industry
5th
Review and update
1st
Identify the hazards
4th
Record the results of risk assessment and implement them
A successful health and
2nd
Who might be harmed and how
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1. Identify the hazards
Hygiene and Safety in Food Industry
In addition to your own observations, look for information on potential hazards in: 1. work instructions, procedures manuals, standard operating procedures
2.
3.
4. 5. 6.
incident, accident and near miss reports information from industry associations and unions word of mouth, especially from experienced workers
Remember to think about long-term hazards to health (eg high levels of noise or exposure to harmful substances).
Use a variety of sources for information about potential or existing hazards in your workplace
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1. Identify the hazards
Hygiene and Safety in Food Industry
Culinary Arts
1. Identify the hazards
Hygiene and Safety in Food Industry
Chemical
Cleaning products Pesticides Fumes (noxious gases/vapours) Solvents Paints
Biological
Virus Bacteria Fungi Insects Plants Unsanitary conditions
Psychosocial
Overwork Violence Bullying Sexual harassment Discrimination
Physiological (Ergonomics)
Repetitive and forceful movements
Awkward postures Lifting and carrying ...
Heavy metals
...
Food addictives
...
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2. Who might be harmed and how
Hygiene and Safety in Food Industry
For each hazard you need to be clear about who might be harmed and how - it will help you identify the best way of managing the risk.
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3.1 Evaluate the risks and ...
Hygiene and Safety in Food Industry
Assessing risk involves consideration of two factors: 1) Consequences of the unwanted event (risk impact)
The hazards posing the highest levels of risk require control as a priority
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3.1 Evaluate the risks and ...
Hygiene and Safety in Food Industry
Each hazard should be studied to determine its' level of risk. Likelihood (L) High Moderate Low 3 2 1 Impact (I) High Medium Low Likelihood (L) 1 2 3 1 1 2 3 RL = L x I
Impact (I)
2 2 4 6 3 3 6 9
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3.1 Evaluate the risks and ... Ranking/action list Risk Level Very Low Low Medium High Critical Action Priority No specific measures Medium Term (within 6 months) Short-term (within 2 months) Urgent (within 15 days) Immediate
Hygiene and Safety in Food Industry
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3.1 Evaluate the risks and ...
Hygiene and Safety in Food Industry
Hazard Hot oven Wet and dirty floor Non labelled detergents Not in use knife Lifting objects
Likelihood
Impact
Risk Level
Priority
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3.2 ... and decide on precautions
Hygiene and Safety in Food Industry
Culinary Arts
3.2 ...and decide on precautions
Hygiene and Safety in Food Industry
Culinary Arts
Hygiene and Safety in Food Industry
You can measure performance You can evaluate and review hazard control to improve performance You can identify patterns and trends that can provide insight into hazard identification and risk assessment The law requires that you keep them
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Hygiene and Safety in Food Industry
Legal Requirement
The employer shall:
Hazard identification and risk assessment records: 9 inspection reports and checklists 9 accident or incident reports 9 performance measures
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5. Review and update Any changes?
Hygiene and Safety in Food Industry
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5. Review and update
Hygiene and Safety in Food Industry
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5. Review and update
Hygiene and Safety in Food Industry
Assessment Risk
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Hygiene and Safety in Food Industry
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Hygiene and Safety in Food Industry
INTERNAL INSPECTIONS
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Inspections and checklists
Hygiene and Safety in Food Industry
An inspection should be much more than an examination of the physical workplace. It should look at what people are doing and it should also look at any written records which are required to be kept.
Inspection checklists must be well adapt to the workplace in order to indicate the types of things to look for
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Inspections and checklists
Hygiene and Safety in Food Industry
Culinary Arts
Inspections and checklists
Hygiene and Safety in Food Industry
Some reports consist in bullet points and short notes rather than a narrative.
Some may choose simply to make notes on a pre-prepared checklist. However the key points for any report are:
Find out if the requirements of the local health and safety policy are
being met; Note what is right as well as what is wrong; Agree any corrective actions which are required.
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Reports
Hygiene and Safety in Food Industry