1. Identifying and Controlling Hazards in the Kitchen
Workplace Safety
Identifying and Controlling Hazards in the Kitchen
*Oregon OSHA Course 104

2. Oregon Occupational Health and Safety Administration (OSHA)
Every year over 6,000 Americans die from workplace injuries
An estimated 50,000 people die from illnesses caused by workplace chemical exposures
6,000,000 people suffer non-fatal workplace injuries
All together, injuries cost the economy more than $110,000,000 a year.
Identifying and controlling workplace hazards can help prevent injuries!

3. What is a hazard?
A hazard is an unsafe condition or practice that could cause an injury or illness to an employee.

4. What is exposure?
An exposure is when someone is within the “danger zone.”
Physical exposure: When the person is generally within arm’s length.
Environmental exposure: Due to noise, hazardous atmospheres, temperature extremes.

5. Warning!
The more familiar you are with a hazard the more complacent you may become about the severity of that hazard.

6. Where do injuries come from?
Unpreventable acts:
Only 2% of all workplace accidents are thought to be unpreventable.
2. Hazardous conditions:
Only 9% of all workplace accidents are hazardous conditions. Inspections can detect and correct hazardous conditions.

7. Where do injuries come from?, cont.
3. System failure:
98% of all workplace accidents are attributable to system failures. This means an accident has occurred due to inadequate performance or design of safety programs for providing training, resources, enforcement, and supervision.

8. Types of Hazards in the Kitchen
Toxics
Heat and temperature
Flammability/Fire
Explosives
Electrical contact
Ergonomics
Biohazards
Workplace violence

9. Toxics
Almost all materials may be toxic to some extent. In the workplace, a material is toxic if a small quantity can cause an injurious effect in the body of an average adult.

10. Toxics, cont. There are four ways that toxics can get into the body:
Inhalation – Breathing in toxics is the most common and dangerous route.
Ingestion – Toxics enter through the gastrointestinal tract.
Absorption – Toxics pass through skin into the bloodstream.
4. Injection – The least common, yet most direct route.

11. Heat and Temperature
Overexposure to heat and temperature extremes may result in a range of injuries from burns to frostbite. Heat is produced as a result of chemical reaction, combustion, electrical current, mechanical motion and metabolism.

12. Heat and Temperature Heat is transferred by:
1. Convection – Heat transferred by molecules moving through a fluid, gas or liquid
2. Radiation – Occurs when a body’s temperature is above absolute zero.
3. Conduction – Heat is transferred through a substance or between substances without physical movement of the substances itself.

13. Flammability and Fire Fire may cause burn injuries.
Flammable materials include:
fuel fabrics
chemicals lubricants
vegetation plastics
solvents metals
refrigerants coatings
wood hydraulic fluid
paper rubber products
cleaning agents insecticides

14. Explosives
The results of an explosion may range from minor injury to major catastrophe. Instantaneous release of gas, heat, noise, light and over-pressure creates a wave front that damages anything in its path.
Many types of explosion may occur:
chemicals solids gases
dusts vapors equipment

15. Electrical Contact
Exposure to electrical current may cause injury or death. The voltage is not so important as the amount of the current. It doesn’t take much current to kill.

16. Electrical Contact There are five categories of electrical hazards:
1. Shock to the person – Sudden and accidental stimulation of the body’s nervous system by an electrical current. Look for bare conductors, insulation failures, buildup of static electricity and faulty electrical equipment.
2. Ignition of combustible or explosive material – ignition is usually caused by a spark, arc or corona effect (ionized gas allows a current between conductors).
3. Overheating – high current creates high heat that can result in fires, equipment burnout and burns to employees.

17. Five categories of electrical hazards, cont…
4. Electrical explosions – rapid overheating of circuit breakers, transformers and other equipment may result in an explosion.
5. Inadvertent activation of equipment – unexpected startup of equipment and machinery can injure and kill.

18. Ergonomics
Improper lifting, lowering, pushing, pulling, and twisting can cause strains and sprains. Ergonomics-related hazards are the most common source of injury in the workplace. About 45% of all claims are related to ergonomics!

19. Ergonomics Ergonomics hazards exist in:
The worker – physical/mental capability, preexisting conditions, etc.
The task – work that includes high force, repetition, frequency and duration, and inappropriate posture, point of operation.
The environment – noise, temperature, humidity, color, etc.

20. Biohazards
Exposure to plants, animals or their products that may be infectious, toxic or allergenic may cause illness and disease. People who work with animals, animal products or animal wastes have a greater risk of infection.

21. Biohazards, cont. Biohazard agents include:
Bacteria – simple, one-celled organisms that may or may not be harmful
Viruses – organisms that depend on a host cell for development and reproduction
Fungi – may be small or large (mushroom) parasitic organisms growing in a living or dead plant or animal matter
Rickettsia – rod-shaped microorganisms that are smaller than bacteria and depend on a host for development and reproduction. Transmitted by fleas, ticks and lice.

22. Workplace Violence
Workplace violence is any violent act that occurs in the workplace and creates a hostile work environment that affects employees’ physical or psychological well-being. A risk factor is a condition or circumstance that may increase the likelihood of violence occurring in a particular setting.

23. Workplace Violence, cont.
Risk factors include:
Employees have contact with the public
Exchange of money occurs
Selling/dispensing alcohol or drugs
Delivery of passengers, goods or services
Workplace is mobile (taxi, police cruiser, etc)
Exposure to unstable or volatile persons (health care, social services, etc)

24. Workplace Violence Risk Factors, cont…
Employees work alone, late at night/early morning, or in small numbers
Employees work in high-crime areas
Employees guard valuable property or possessions
Employees work in community settings
Employees decide on benefits, or in some other way controlling a person’s future, well-being or freedom (government agency)

25. Quiz:
1. The following are hazards that can be identified in a kitchen: a
Heat, temperature and explosives b
Toxics and biohazards c
Workplace violence d
All of the above

26. Correct!
Good job! All of the following are hazards that can be identified in the kitchen:
-Heat, temperature and explosives
-Toxics and biohazards
-Workplace violence

27. The correct answer is d, all of the above.
All of the following can be identified as hazards in the kitchen:
-Heat, temperature and explosives
-Toxics and biohazards
-Workplace violence

28. Quiz:
2. When you become more familiar with a hazard, the more ___________ you may become about the severity of that hazard. a
Complacent b
Aware c
Cautious d
None of the above

29. Correct!
Good job! When you become more familiar with a hazard, the more complacent you may become about the severity of that hazard.

30. The correct answer is a, complacent.
When you become more familiar with a hazard, the more complacent you may become about the severity of that hazard.

31. Quiz:
3. True or False
A hazard is an unsafe condition or practice that could cause an injury or illness to an employee.
True
False

32. Correct!
Good job! A hazard is an unsafe condition or practice that could cause an injury or illness to an employee.

33. The correct answer is true.
A hazard is an unsafe condition or practice that could cause an injury or illness to an employee.

34. Questions? Contact your School Specialist or Program Manager
Congratulations! You’ve completed the “Identifying and Controlling Hazards” Tutorial!
Questions?
Contact your School Specialist or Program Manager