Group members:

Koe Han Nee 237710

Ho Seng Chun 237721

Ng Shu May 237771

Ng Hsiu Ping 237801

Chan Hui Fern 239383

*Accident Prevention and Crisis Management

-Safety device or equipment

-Administrative control

-Personal protective equipment (PPE)

*Eliminating Hazards in the Environment

Sharp Edges Falling objects Flying sparks Chemicals Noise

*Safety device or equipment (Good Design)

ῼ Good training

ῼ Work

practices

*Administrative

control

*Personal Protective Equipment (PPE)

Dress safety

Upper partsMiddle partsLower parts

*EXIT LIGHTING

Escape routes should be adequately lighted.

Must be clearly marked and visible using a sign reading exit.

Doors should be unlocked, no obstacles and no decorations that might obscure visiblity.

*Electrical shock

Insulators

Grounding and

electrical protective devices

Guarding against exposed live parts

from access by

unqualified personnel

*Other prevention tips are:*Keep holes and floor openings adequately

covered.

*Working areas should be:

- Kept clean, ordered and sanitary.

- Free of protruding nails, splinters, holes and

loose boards.

*Drainage should be maintained regularly and gratings or mats shall be provided.

*When an accident happen

Calm down the victim.Check the response of victim.

Inspect the injury for ponderance of victim.First Aid is needed.

Do not close to the victim.Take to hospital if necessary.

How To Prevent:

* Always wear protective hand gloves.

* Never put knife at invisible places.

* Learn how to carry knife.

* Don't ever try to catch a fallen knife.

* Keep knife and other cutting utensils

sharp.

* Use proper utensils for specific task.

*Common Injuries: Cuts

*Common Injuries: Poisoning

How To Prevent:

*Label properly all spray bottles and equipment .

*Store safely.

*Never reuse chemical container for food use.

*Common Injuries: Falls

How To Prevent:*Keep the floor dry.*Never enter a dark room.*Never leave utensils on the floor.*Wipe up all grease or liquid spills immediately.*Use anti-slip mats.

*Common Injuries: Burns

How To Prevent:

Wear protective gloves/ mitts.

Never touch the stovetop with your bare hand.

Use properly for electrical appliances.

Stand back from hot grease and boiling liquids.

҉�Provide equipment operation instruction҉�Keep procedures manuals in common areas҉�Offer photo diagrams for workers who cannot read҉�Hold procedural demonstrations҉�Offer one-on-one training

*Worker safety training program

Do’s Don’tsTrain on the accuracy and

proper use of equipmentMachines are electrically

goundedInstall equipments on stable

platforms

*Providing equipment operating instruction×Reach to

part of machine

×Clean blades

and

attachments

×Operate

equipment

without

instruction

◊Learning experience◊Employee’s skills◊Deeper understanding

*Offer photo diagrams for workers who cannot read

₰Attention₰Understanding

₰Confidence

*Offer one-on-one training

TRAINING EMPLOYEES ABOUT HAZARDS

&HOW TO PREVENT THEM.

*Must be stored away from :

Employee Medication

Food

Equipment

Utensils

Linens

Single-use items

Definition : incident – 2 or more people experience –similar illness – eating common food .

If you suspect you may have a foodborne illness problem :

*Don’t admit fault

*Until facts

*Checked and confirmed

Foodborne illness incidents / outbreak

*Is a disease – consumption of contaminated food

*Malaysia is one of the countries -high cases -

suitable temperature & condition for the growth

of most bacteria.

Foodborne illness

*Symptoms of foodborne illness

Headache

Nausea

Vomiting

Dehydration

*Symptoms od foodborne illness

Abdominal pain

Diarrhea

Fatigue

Fever

How to respond to a

foodborne-illness outbreakObtain contact information

Identify food eaten and record its description

Separate any suspect product that remains in the establishment to avoid additional cases

while the investigation proceeds

Identify staff of kitchen

Keep a list of food handlers scheduled at time of incident

Cooperate with authorities and provide the information

Provide appropriate documentation

Review food handling procedures

Determine if standards are being met

Identify if standards are not working

* Key to manage any crisis Written procedures for event

Training of employees Be prepared and act fast Cooperate with regulatory authority Good record keeping Learn from previous events and apply correct actions

Thank you