CHAPTER ONE
1.0 INTRODUCTION
Occupation hazards constitute a major threat to an active workforce. Fricidences such as back pain, contact dermatis, fracture shoulder and wrist problem, cuts and burns and some of the ill-health and injuries suffered by people at work. Valueable man hours are lost from affected staff and in some severe cases, it may lead to permanent disability or death. People from all endeavours suffer or have experienced one form of hazard or another.
The case is no different in the hospitality industry where most of the function require human efforts the kitchen in particular is required as the most dangerous section to work in, strenuous work condition and prolonged hours of work with inadequate rest periods all add up to present an uncomfortable and insecure work environment.
There are various sizes and categories of catering operation most establishments have equipments unskilled to produce as much in order to meet consumer demand the drive in quite service operations in most system has further compounded the hazardous nature of duties considering that employees have to use these equipment in high customer turnover knives, choppers, mixers, mincers, food processors, ovens, strainers and cooking ranges all have inherent harzards from use.
Hazards do not just occur, but are influenced by other factors such as physical environment, poor lighting, ventilation, poor kitchen layout and workflow to happen. In the study of hazards, it has been observed as well that human factors such as loss of concentration haste, chimsy working procedure and not following user instruction all contribution to the incidence of hazards occurring. There is also the issue of poor hygiene which is capable of triggering food safety problem and an endangered work population.
Establishment under the health and safety at work Act of 1974 are mandated to provide safety and welfare facilities that would make the workplace a say and healthy place for its employees. Assessments of hazardous areas of operations should be taken to eliminate or reduce and control the degree and incidence of these hazards. Other appropriate regulation specifying safety requirements in specific areas such as price and first aid have further been improve and commanded.
Within the scope of this study, attempts shall be made to examine critically the causes and prevention of these hazards. Discussion shall feature areas of health and safety, kitchen planning and layout, work flow and other safety measures that can reduce hazards.
1.1FOOD PREPARATION AREA
The food preparation area can be defined as where raw food partly or wholly processed food and hygienically preserved for customers consumption.
The food preparation area has had interesting history from when kitchen were just a part of the house and coding experiences then were better imagined than experience. The sheer discomfort of having to cook in an enclosed part of the hour with smoke in one’s eyes, spillages on the floor and the poorly planned layout of all save early cooks quite a lot of discomfort to contend with. The issue of health and safety of the cook or the food were hardly prominent item.
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CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA
