potential OHS risks/hazards

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potential OHS risks/hazards by Mind Map: potential OHS risks/hazards

1. Occupational Health & Safety

1.1. Manual handling

1.1.1. Heavy boxes of food

1.1.2. Carrying equiptment

1.1.3. Stacks of plates

1.1.4. Containers of food or water

1.2. How to avoid potential manual handling injuries when carrying out the above tasks:

1.2.1. Use trolleys when possible

1.2.2. Split loads

1.2.3. Ensure heavy items are at waist height

1.2.4. Use correct manual handling procedures

1.3. Cooking food

1.3.1. Char-grilling beef

1.3.1.1. Burns

1.3.1.2. Gas/ potential fire

1.3.1.2.1. Ensure there is access to fire blanket/extinguisher

1.3.1.3. Electrocution

1.4. How to avoid potential risks identified above whilst cooking food:

1.4.1. Students have appropriate training

1.4.2. Wearing PPE

1.4.3. Using tongs/ standing back from the flame

1.4.4. Using an oven mit when handling any hot equipment

1.4.5. Ensuring electrical cords are not frayed

1.4.5.1. Read safety tags on electrical equipment

1.4.6. Ensuring hands are dry when handling electrical equipment

1.5. Slips, trips and falls

1.5.1. If olive oil is spilt during preparation ensure, flour is placed to soak it up before sweeping and mopping. Display 'wet surface' sign.

1.5.2. Clean up any spills immediately

1.5.3. Keep walkways clear

1.5.4. Floors are clean and not greasy

1.5.5. Any damages to the floor are repaired

2. Food Safety & Hygiene

2.1. FIFO (first in first out)

2.1.1. Ensuring that food is safe to eat and not past its use by date.

2.1.2. Rotation of stock to reduce wastage

2.2. Cuts

2.2.1. Proper training and technique for knife use

2.2.2. Ensure knives are sharp

2.2.3. Ensure chopping board is stable

2.2.3.1. Place a damp tea towel or chux underneath board

2.2.4. Ensure knife handles are not greasy

2.2.5. Knives are not left in the sink

2.2.6. Knives are stored away correctly

2.2.7. Carry knives correctly

2.3. Cross-contamination

2.3.1. Storing foods correctly

2.3.1.1. Foods are kept at correct temperatures

2.3.1.2. Fresh/raw ingredients are stored separately

2.3.1.3. All food is correctly labelled and dated

2.3.2. Using different equipment when dealing with fresh/raw ingredients

2.3.3. Clean and sanitize all work surfaces

2.3.3.1. Peel scraps into a bowl to avoid dirt getting into contact with food preparation area

2.3.4. Personal hygiene

2.3.4.1. Clean hands

2.3.4.2. Hair tied back

2.3.4.3. No false nails/nail polish

2.3.4.4. Jewelry removed

2.3.4.5. Clean clothing or PPE attire is worn

2.3.5. Ensure chemicals are not stored near food preparation areas

2.3.5.1. Chemicals must be clearly labelled