Safety & Health Orientation

Concessionaire's General Assembly - Non Food

Concessionaires & Bloemen Concessions
(For Contractors & Sub – Contractors)
Role of University Safety Office (USO)

• To plan, organize, implement, supervise

and coordinate the activities operations of
the University’s safety program in
accordance with legislation under RA
11058 and Occupational Health and
Safety Standards as amended.
 SAFETY REQUIREMENTS
The Occupational Safety and Health Standards Act will
protect the health of workers in the Philippines.

The Philippine government passed the Occupational

Safety and Health Standards Act or the Republic Act
(RA) 11058.
 Safety
in the
Kitchen
Kitchen safety awareness is crucial during food
preparation and cooking, as well as during
clean-up and daily living. Understanding the
hazards present in the kitchen can help you
avoid causing an accident or subjecting your
customers to a bout of food poisoning.
 Initial Requirements & Guidelines
• All new contractors, owners, coordinators, Safety Officer
(SO2) or Safety Officer 1 (SO1) on site, crew/worker are
mandatory to attend Safety Orientation before entering
DLSU premises.
• Personnel Entry Pass must be secure/sign /approve before
entry of any contractors’ personnel on campus
• Requires employees and contractors to be present in a fit
state to work safely
• Successful completion of pre-employment medical tests
(including drug screening)
• No illegal drugs or alcohol allowed on campus
• All equipment be brought on campus should be request/
sign and approved using Equipment Entry Permit.
• Mechanical / Electrical Power tools must be first check and
approved by MEWO (Mechanical and Electrical Works
Office )
• Foods and Drinks must be first check and approved by
HSO (Health Services Office) & Office of the Associate
Vice Chancellor (OAVC) for Campus Services.
• All crew/workers, should wear complete or appropriate
PPE.
• Practice of 5S or Maintenance of clean and organize
working area/s.
Failure to comply will be dealt accordingly. This will affect
Contractors OSH practices under the DO 198-18 IRR of
RA 11058.
Personal Protective Equipment & Devices
What are some health and
safety issues for cooks?
Working with food presents its own
unique set of potential hazards.
 Common Potential & Existing Hazards
• Handling raw meat and poultry.
• Exposure to various chemicals, which may include
paints, solvents, pesticides, perfumes, or cleaning
products.
• Working in awkward positions or performing repetitive
manual tasks.
• Excessive standing.
• Lifting or carrying heavy trays.
• Risk of accidental radiation leaks from microwave ovens.
• Working in extreme temperatures.
• Working with knives, mincers, and other dangerous tools
or equipment.
• Risk of burns or fire from ovens, deep-fat fryers, and
steam from pots.
• Slips, trips and falls.
• Stress.
• Bullying.
• Working alone.
• Fire.
• Fatigue or other health effects of shift work or extended
work days.
 What are some preventive measures for
cooks?
• Wash hands frequently.
• Learn safe lifting techniques.
• Know how to work with all equipment and tools required for the
job.
• Keep the work area tidy.
• Do not exceed the capacity of the shelves when storing food or
supplies.
• Conduct regular inspections of the equipment and identify
defects. Have equipment removed from service until fixed or
replaced.
• Take breaks. Change tasks to reduce repetitive strain injuries.
• Establish good housekeeping practices.
• Learn safe handling and storage procedures before
working with hazardous products.
• Wear appropriate personal protective equipment,
including safety shoes with non-skid soles, and eye
protection.
• Keep a first-aid kit within easy access.
• Learn fire safety and emergency evacuation procedures,
including how to assist customers when evacuating.
• Do not block fire-exits and fire-extinguishers.
• Keep a mobile phone or other alternative means to
contact a designated person when working alone.
• Know how to report hazards.
What are some good general safe work practices?
• Practice safe lifting techniques.
• Find ways to minimize musculoskeletal disorders on the job.
• Inspect the work area before each shift.
• Exercise caution when working with knives and other sharp
equipment.
• Store tools in the designated areas after use.
• Use, maintain and store personal protective equipment
according to manufacturers' recommendations.
• Follow company safety rules.
• Follow good housekeeping procedures.
• Participate in WHMIS education and training. Follow labels, and
read the safety data sheet (SDS) for any hazardous product
that you use and follow recommended safety precautions.
 Incident Reporting and
Investigation
An incident report is completed any time an
incident or accident occurs in the workplace.
It's among the most important documents used
in an investigation, especially in health care
facilities and schools, but also at every
company that values the health, safety and
wellbeing of its employees.
 Incident Reporting and Investigation

• What is an Incident/Accident?
• An incident is any unplanned event, condition or
behavior, resulting in or having potential for:
• Injury
• Illness
• Damage to property
• Near miss
• External complaints
• Public alarms
• Other loss
 What does a cook/crew do?
The main duties of cooks in restaurants, hotels, healthcare
facilities and schools include the following:

 Plan and prepare menus, and determine food portions

and quantities needed.
 Pay attention to special dietary needs, if applicable.
 Monitor and order supplies.
 Clean up kitchen or work area.
 Supervise kitchen staff.
 TO PREVENT ELECTRICAL
SHOCK
• Be sure hands are dry before
plugging/unplugging appliances.
• Hold the plug, not the cord, when
disconnecting an appliance.
• Turn appliances off before unplugging
them. Keep electrical cords away from the
sink.
 Electrical Appliances
• In case of electrocution, turn off the MAIN
POWER SOURCE (power breaker) before
touching the person or the appliance.
 TO PREVENT CUTS

• Cut with the blade pointing away from you.

Always use a cutting board.
• Always use sharp knives, never dull ones.
Dull Knives cause more accidents!
• Hand knives to others by the handle or by
setting it down and letting the other person
pick it up.
 TO PREVENT CUTS
• Hand wash all sharp knives, but never put
a sharp knife into soapy water where it can
not be seen! Carry knives with the blades
pointed down.
Pay ATTENTION!!! No playing around.
Never try to catch a falling knife. Store
knives separately. Use the right knife for the
right job!
 TO PREVENT BURNS

• Turn pan handles in toward the middle of

the stove. (But not over other pots or
burners)
• Always use pot holders (never a hand
towel) when removing hot items from the
oven, stove or microwave.
 TO PREVENT BURNS
• Lift lids from pots so they open away from
you.
• Do not lean down and look into the oven
as you open it.
• Do not use metal spoons for stirring hot
liquids on the stovetop.
The #1 leading injury in the
kitchen… BURNS.
 Emergency Response to fire

• In the event of a fire:

• Remove people from immediate danger and raise the

alarm
• Alert the emergency response (call for help)
• Evacuate to the emergency assembly area (do not re-
enter the building)
• Only tackle a fire if you are confident and it is safe to do
so.
• Always ensure you have an escape route.
 TO STOP FIRES
• Electrical: Smother with flour On top of the
stove: Put pot/pan lid on if possible, then
turn off the heat. OR Smother with baking
soda or flour.
• Grease fire: Never use water!
Paper and cloth: Use water (only if AWAY
from stove area)
 Extinguishing a Grease Fire
• Cover with a lid.
• Smother with baking soda
• Use a fire extinguisher.
Never Use on a Grease Fire:
Water
Sugar
Flour
 TO PREVENT OTHER
INJURIES
• Close drawers and cabinet doors
immediately after use.
• Wipe up all spills as soon as they occur.
• Avoid wearing loose clothing on lab days.
• Never stand on chairs to reach into a high
cabinet. Use a step stool.
 Avoiding Tripping/Falling
• Clean up spills as soon as they happen.
• Use a step stool to reach things in high
places.
• Store heavy items on lower shelves.
 Cleaning Supplies and Chemicals

• Store cleaning supplies away from food in

designated areas, equipment, utensils, linen
and single-use items in a designated area.
• Keep cleaning chemicals in their original
containers or have them clearly labeled.
• Never mix cleaning supplies.
• Combinations like ammonia and bleach will
produce toxic deadly fumes.
 MSDS/SDS – Material Safety Data Sheet

• is designed to help understand how to

work safely with chemicals in work area.
 In the event of any Emergency:
• The nearest security guard will have a radio, and he will call
for assistance from the Emergency Response
• If the emergency is a serious injury, assess the risk to
yourself, if safe, stay calm & assist with any emergency first
aid, and comfort the injured person until help arrives.
• DLSU Security ------------------------- Radio Channel 3
• Local Phone # ------------------------- 444 / 111
• DLSU USO
• Local Phone # ------------------------------ 123
• Health Clinic (Bro. Connon)
• Local Phone # ------------------------------ 221
 Regulations
• Ordinance No. 7812 or the “Smoke-Free
Ordinance of the City Government of Manila,”
• An ordinance that bans smoking at all public
buildings, facilities, and establishments “owned,
used, or controlled or administered by the city
government of Manila”
 THANK YOU FOR LISTENING!
DO YOU HAVE ANY
CLARIFICATIONS OR
QUESTIONS?
Responsibility
Work and abide by all protocols and any direction given
by your host or representative in the interest of ensuring
the health, safety and well being of all.