The joint health and safety unit takes the responsibility and follow-up of the personnel it assigns. In other words, it is not only a joint health and safety unit personnel serving companies, but the whole joint health and safety unit with its coordinators and technical managers.
If we examine it one by one, the Joint health and safety unit carries out the following works in the workplace it serves.
In terms of Occupational Safety:
- Occupational safety trainings
- Risk assessment (risk analysis)
- emergency action plan
- explosion protection document
- annual work plan
- Annual training plan
- Annual evaluation report
- Continuous site surveillance
- Identifying and reporting nonconformities
In terms of Occupational Health:
- Conducting recruitment examinations for new employees
- Periodic health examination of employees
- Risk analysis
- Determine occupational hygiene requirements (noise, lighting, dust, vibration, gas, etc.)
- Occupational health training
Kitchens, scullery and restaurants are working environments where physical, chemical, biological, ergonomic, psychosocial and safety hazards that directly or indirectly affect the safety and health of the employees, immediately or later, occur when appropriate precautions are not taken. In these environments, cooks, assistant cooks, dishwashers, service attendants and cleaning staff work. When precautions are taken, it is possible for employees to be protected from these dangers and risks.
Occupational Accidents Occurring in Restaurants
The main causes of accidents in restaurant kitchen work are the carelessness of the employees, the methods used and the lack of knowledge about the work done. In order to minimize the accidents that may occur, studies should be carried out on these issues and necessary precautions should be taken to prevent the reoccurrence of the accidents. In addition to individual-based information, it is important to take collective security measures.
Wet Floors Create Occupational Safety Problem
Accidents in the kitchen section of restaurants occur mostly as a result of slipping on wet floors while carrying sharp objects. In order to provide a healthy working environment in the kitchens, it is necessary to follow the safety rules and make field controls while working. First of all, non-slip floor formation should be provided for collective protection measures. If it is not possible to change the floor due to physical locations, non-slip work shoes should be provided. Non-slip shoes are often required for restaurant workers as part of their work uniform. The grip surfaces of these shoes are anti-slip on wet surfaces.
Wet floors are hazards that have the potential to cause injury to workers. Employees should make sure that the broken or spilled parts in the kitchen are cleaned. All safety signs or placards must be in place and signs must be clearly visible and understandable. In the event of an accident, a manager or supervisor should be notified immediately.
Occupational Health in Restaurants
Restaurant workers are at risk of many germs. There is a danger that these germs can be formed or transmitted from money, food and dirty dishes. Especially in rotten food, the possibility of bacteria is quite high. The contact of these bacteria with open wounds should be avoided as there is a risk of infection. To prevent the spread of germs and bacteria in restaurants, frequent hand washing is essential, especially before eating or after using the toilet.
Emergency Drill Should Be Done
Restaurants can be found in many different areas by location. It is necessary to conduct environmental-based risk analyzes specific to the regions where they are located. As it is known, in accordance with the Regulation on Emergency Situations at Workplaces, drills for emergencies in businesses must be conducted at least once a year. In my analyzes to be carried out on a regional basis, it is very important in the exercises to be carried out for emergencies. Necessary health and safety measures should be taken, taking into account the potential of customers, the number of employees and the dangers that may arise from the environment. Emergency support teams should be specially trained and informed about customer referrals.
Restaurants Should Create a Culture of Occupational Health and Safety
When you visit restaurants, try to look at them not from the customer's point of view, but from the point of view of job security. Have necessary precautions been taken for both employees and customers? Occupational health and safety represents a culture as well as being a quality. As we always say, 'Occupational Health and Safety First'.
We wish you healthy and safe days.
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