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  • ERGONOMICS in KITCHEN

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    Leyte Danao
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    This document summarizes ergonomic hazards and controls in a kitchen environment. It identifies tasks such as chopping, washing dishes, serving food, deep frying, manual handling, working in hot conditions, and managing high volumes of customers that can cause hazards like cuts, burns, repetitive stress injuries, slips and falls. Controls include use of protective equipment, proper techniques, adjustable equipment, ventilation, layout design, lifting aids, scheduled breaks, training, and managing stress during peak hours.

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    This document summarizes ergonomic hazards and controls in a kitchen environment. It identifies tasks such as chopping, washing dishes, serving food, deep frying, manual handling, working in hot conditions, and managing high volumes of customers that can cause hazards like cuts, burns, repetitive stress injuries, slips and falls. Controls include use of protective equipment, proper techniques, adjustable equipment, ventilation, layout design, lifting aids, scheduled breaks, training, and managing stress during peak hours.

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    © All Rights Reserved
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    14 views6 pages

    ERGONOMICS in KITCHEN

    Uploaded by

    Leyte Danao
    This document summarizes ergonomic hazards and controls in a kitchen environment. It identifies tasks such as chopping, washing dishes, serving food, deep frying, manual handling, working in hot conditions, and managing high volumes of customers that can cause hazards like cuts, burns, repetitive stress injuries, slips and falls. Controls include use of protective equipment, proper techniques, adjustable equipment, ventilation, layout design, lifting aids, scheduled breaks, training, and managing stress during peak hours.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    of 6

    ERGONOMICS in

    KITCHEN
    Group 1
    Guzmana, Leyda Vera Comendador, Al Jhon
    Kiamco, Donnabelle Szilard, Prieto
    Bisoc, Fatima Mata, Roselle
    Roble, Marie Aque, Sowie
    Job Hazard Analysis
    Task Hazards Controls

    Chopping or cutting objects • Sharp objects • Use of cutting gloves (If necessary)
    (fruits, vegetables, meats, etc...) • Repetitive motion • Proper technique training
    • Regular breaks

    Washing Dishes •Dishwashing detergents can • Follow safety precautions on


    irritate the skin, especially if you detergent labels and use personal
    have sensitive skin. protective equipment like gloves.
    •Hot water, steam, and even • Use proper posture and take breaks
    heated dishes can cause burns.
    • Repetitive motions and awkward to avoid fatigue and strain.
    postures can strain your back, • Be mindful of water temperature
    neck, and shoulders. and handle hot items with care.
    Job Hazard Analysis

    Task Hazards Controls


    Serving food Foot and leg discomfort, lower • Provide anti-fatigue mats to
    back pain, fatigue. reduce pressure on the feet
    and legs.
    • Encourage employees to wear
    supportive footwear.
    • Rotate tasks to allow
    employees to alternate
    between standing and sitting.
    Deep-frying food Fire caused by overheating oil or • Use a deep fryer or heavy-
    splattering fat. Burns from hot oil bottomed pot specifically
    or food. designed for frying.
    • Maintain proper oil temperature
    to avoid overheating.
    • Never leave hot oil unattended.
    • Use caution when adding food to
    prevent splattering.
    • Wear heat-resistant oven mitts
    and long sleeves.
    Job Hazard Analysis

    Task Hazards Controls


    Manual Handling if not done safely, seriously • Keep the load close to your body, with
    harm the body’s the heaviest side facing yourself.
    musculoskeletal system. • Get a good grip of the load and adopt a
    stable position.
    • Know your limits – if a load is too
    strenuous, don’t push yourself.
    • Loads should never exceed 25kg.
    • Adopt a good posture – keep your back
    straight and avoid twisting or leaning.
    • Clear away obstacles or wet patches on
    the route beforehand.
    • Make use of manual handling
    equipment, such as trolleys and keg
    trucks.
    • Be sure to follow their instructions for
    safe use.
    Job Hazard Analysis

    Task Hazards Controls


    Working in a - Heat Stress: Working - Ensure proper ventilation in the
    Commercial Kitchen near ovens or stoves can kitchen to reduce heat.
    lead to overheating. - - - Arrange the kitchen layout so
    Musculoskeletal that heavy items are stored at
    Disorders: Lifting heavy waist height to reduce the need
    pots or chopping for bending or reaching. - Provide
    ingredients can lead to tools and equipment that are
    strain injuries. ergonomically designed, such as
    knives with padded handles.
    - - Train kitchen staff on safe lifting
    techniques and proper use of
    tools.
    Job Hazard Analysis
    Task Hazards Controls

    Managing High-Volume • Stress and Pressure • Training and Support


    Meal Service During • Fatigue • Workload
    Peak Hours • Interpersonal Conflicts Management
    • Job Dissatisfaction • Breaks and Rest
    • Customer Complaints Periods
    • Team Building and
    Conflict Resolution
    • Recognition and
    Rewards
    • Customer Feedback
    Mechanism

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