Culinary Arts

Hygiene and Safety in Food Industry

HAZARD MANAGEMENT

Identifying, understanding and

controlling workplace hazards

Culinary Arts
Hygiene and Safety in Food Industry

Why is Hazard Management important?

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

Culinary Arts
Hygiene and Safety in Food Industry

Whats Hazard Management?

Hazard identification

know the dangers in the workplace

Risk assessment

determine the level of risk associated with exposure to the hazard

Risk control

implement measures to prevent injury or illness

Culinary Arts
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

safety program requires

strong management commitment and worker participation

3rd Evaluate the

risks and decide on precautions.

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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.

equipment manuals, manufactures instructions or

data sheets for chemicals

3.

health and safety inspection checklists from other workplaces

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

Classify Hazards as:

Physical Chemical Biological Psychosocial Physiological (Ergonomics)

Culinary Arts
1. Identify the hazards
Hygiene and Safety in Food Industry

Classify Hazards as:

Physical
Electrical equipment
Noise Falls Sharp tools Fire Ambient: light, ventilation, temperature, humidity ...

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)

2) Probability of the unwanted event occurring and resulting in the

unwanted consequences (risk likelihood)

The hazards posing the highest levels of risk require control as a priority

When employees understand managements priorities theyll easily support

OHS initiatives

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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

Risk Level (RL)

Critical Risk High Risk Medium Risk Low Risk Very Low Risk

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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

4. Record the results of risk assessment and implement them

Culinary Arts
Hygiene and Safety in Food Industry

Why records are important?

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

4. Record the results of risk assessment and implement them

Culinary Arts
Hygiene and Safety in Food Industry

Legal Requirement
The employer shall:

Council Directive 89/391/EEC Article 9 (1) (a)

- be in possession of an assessment of the risks to safety and health at work

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

Are there improvements you still need to make?

Have your workers spotted a problem? Have you learnt anything from accidents or near misses?
Review your risk assessment and update if: -There is new equipment, substances and procedures that could lead to new hazards; - Every year, formally review where you are, to make sure you are still improving, or at least not sliding back

Set a review date for this risk assessment!

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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

How do we make the systematic identification of hazards?

How can we ensure that the controls that have been developed are in place? How do we evaluate the effectiveness of controls? How can we monitor and evaluate performance against policy, best practice guidelines and relevant legal requirements?

Internal Inspections and checklists

Culinary Arts
Hygiene and Safety in Food Industry

INTERNAL INSPECTIONS

Integrated with notification and reporting procedures

Use a plan of the work area

List the activities that take place

Consider the unusual or out of the ordinary What do equipment manuals contain?

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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

The findings of an inspection can be documented in many different ways.

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