Unit of competency:

PERFORMING WORKPLACE
AND SAFETY PRACTICES

PRACTICE WORKPLACE SAFETY, SECURITY AND HYGIENE SYSTEM,

PROCESSE AND OPERATIONS
10 Simple Steps to Improve Workplace
Safety
1. Train employees well.
Comprehensive training is a must for
preventing workplace injury. Make
sure that all of your employees have
access to – and complete – all safety
training for their positions.
2. Reward employees for safe
behavior.
Rewards are an easy way to encourage
workplace safety. Giving out small
rewards to employees who follow
safety policies keeps them engaged,
which can make a big difference in
reducing workplace injuries.
3. Partner with occupational clinicians.
As mentioned above, occupational medicine
clinicians can provide valuable insight into
workplace injury and prevention. These clinicians
can help you prevent work injuries by visiting your
worksite and identifying areas where there’s a
high risk for employee injury. Physical and
occupational therapists can also improve
workplace ergonomics and develop human
performance evaluations to help you screen
candidates for physically demanding roles and aid
in the return-to-work process.
4. Use labels and signs.
Labels and signs are a cheap and effective
way to quickly communicate important
information. They’re usually simple and rely
on pictures to detail hazards and proper
procedures. These tools are good reminders
and warnings for even the most
experienced worker.
5. Keep things clean.
A messy workplace can lead to
unnecessary accidents. Make sure boxes
are stacked safely and spills are cleaned
up quickly. Conduct regular inspections
to check for potential dangers such as
tangled cords, messy floors, and
disorganized tools. Programs like 5S
often provide beneficial improvements
in organization that can lead to reduced
clutter.
6. Make sure employees have the right tools
and have regular equipment inspections.
The right tools and equipment create a better
product and a safer work environment. It’s
also important that all equipment is cleaned,
serviced, and inspected regularly. Machine
malfunctions are one of the most dangerous
workplace hazards.
7. Encourage stretch breaks.
Stretch breaks are an easy way to
improve workplace ergonomics and
employee health. Taking even five
minutes to stretch can ease muscle
tension and loosen joints, reducing
the potential for repetitive motion
injuries. Active movements have been
shown to be more effective than
passive stretching alone.
8. Implement safety protocols from the start.
Workplace safety starts from day one, which
means hiring qualified people who pay attention
to detail. A safe workplace starts with employees
who follow safety requirements and perform their
jobs per the established procedures. Some
employers work with physical therapists to
analyze the physical demands of each job role. The
findings are used to create functional job analyses
and post-offer pre-placement functional testing.
9. Keep an open dialogue.
Make it easy for your employees to
come to you with health and safety
concerns. They can report hazards
right away and identify potential
areas of concern you may not have
noticed. Appoint or nominate a
safety captain who is empowered
to communicate concerns
identified by employees to
leadership on a consistent basis.
10. Have regular meetings on workplace
safety.
It never hurts to be over-prepared. Regular
meetings to review safety rules and
discuss prevention keep workplace safety
top of mind so that when something does
happen, everyone knows what to do right
away.
PROPER STORAGE
1. Clean and wipe dry all equipment
2. In sorting:

• Scrape all left over by hand

• Sort dishes according to size
• Stack dishes in separate pile
• Invert cups and saucers when placing them
in racks
• Place silver wares in trays for pre-soaking
• Pre-soak glasses and cream servers.
3. In racking:

• rack dishes according to size

• Do not overcrowd dishes. Overcrowding results to
poor cleaning and increases the possibility of
breakage
• Rack silverwares in special containers with their
handles down. Do not overcrowd them. The ideal is
15 pieces per compartment
• Stack trays evenly and wash them separately.
4. Handle dishes by the edge; cups and silver by the handle,
stemmed glasses by the stem and tumblers by the base.
5. Keep the dish storage area clean at all times, protected from pest
infestation.
6. Keep dish/rack away from the exit end of the machine.
Factors in Causing Breakages:

• Mechanical Impact
• Thermal Shock
• Improper handling and Misuse of
Equipment
• Improper Racking and Stacking
• Inattentiveness or Absent-Mindedness
• Improper bussing
 Mechanical impact

• Result of object contact. This is induced by the stacking of glass

wares, picking up cutleries inside glasses, etc.
 Don’t handle glasses in bouquet----use bar try
 Don’t put cutleries unto glass-----place them in their
appropriate container
 Don’t Stack glasses---only china ware shall be stacked with
same kind, size
 Don’t dump glasses in sinks---place the directly in their
appropriate racks
 Don’t overload trays---carry just enough to avoid accident
 Thermal Shock

• Result of sudden change temperature. This happen when hot

water placed inside a chilled or cold glass: abrupt use of glass
wares after coming out of the dishwashing machine.

 Never put hot water in a chilled/cold glasses and vice versa

 Allow chilled/cold bowl, china or glass to warm up at room
temperature before heating them up in a microwave oven
 Never put hot water in any glass that is not heat resistant
Improper Handling/Misuse of equipment
• Improper use: utilizing the equipment for a
purpose for which it is not intended.
• Scooping ice with a glass, using knives for
opening cans.
• Mishandling is also manifested in the use
of trays.
• Avoid using knife for can opening
Improper racking and stacking

• Place them in their appropriate glass racks to avoid

mechanical impact

 Avoid overloading of trays

 Never stack dishes too high
 Stack china wares using DECOY SYSTEM, means china
wares of the same kind and sizes should be stack together
to make an even stacking, otherwise will become
vulnerable to breakage.
Inattentiveness or Absent-Mindedness
• Accidents often occur when services
personnel are absent-minded or inattentive
in executing services, especially when they
are carrying breakable equipment
Improper bussing

• To avoid accidents and breakages busboys/waiters must:

 See to it that trays are not overloaded
 Apply the 3S (Scrape, Stack, Segregate) in bussing and to be
strictly followed
 Appropriate trays are used-bar trays with cork or rubberized
for bar items, rectangular or oval trays for china wares, etc.
 Trays are positioned such as that it is well balanced with
heavy items placed at the center.
 Trays must be properly handled with the palm and hot with
the fingers.
Recommended Measures to Avoid Brokerage
• Use appropriate trays during transport of product
• Decoy system should always be followed in stacking and storing
equipment’s
• Use appropriate door for entry and exit. A separate door entering and
going out should be installed to prevent collision, which causes accident
• Use appropriate glass rack. Makes sure that the glasses are conveniently
and not lightly inserted in each rack
• Use appropriate bussing and clearing the table. Use of trays advisable
especially in the dining. Bus-out glasses separately from china wares.
• Avoid overloading trays.
THE 5’S IN WORKPLACE
• 5’S is a powerful approach to improve the
workplace through organization, proper
arrangement and cleanliness. Implementing the
approach behind these five words, Dramatic
improvement can be made easily and quick in any
organization and any work environment.
1. SEIRI – SORT or ORGANIZATION- Suriin - When in doubt move it out
* Clearing the work area

2. SEISO – SWEEP, CLEANING or SHINE - Simutin- Clean and Inspect or inspect through
cleaning
• Cleanliness and workplace appearance

3. SEITON – SYSTEMATIZE, NEATNESS or SET IN ORDER- Sinupin- A place for everything

and everything in its place
Designating location

4. SEIKETSU – SANITIZE or STANDARDIZE - Siguruhin- Make up the rules

• Every doing things the same way

5. SHITSUKE – SUSTAIN/Self Discipline- Sariling Kusa-Part of daily work and it becomes a

habit
* Ingraining the 5’S into the culture
 5’S benefits
• Makes a pleasant workplace
• Help in work efficiency
• Leads to better quality of life
• Leads to 1st class area
• Help gain respect of others
• Is high standard of living
• Makes a people admire you
• Increases customers
• Increases income and profitability
• Makes you a better person
The 1st S: SORT-Suriin

• Identify useful items

• The work area, in fact, any work area should have
the item needed to perform in the area. All other
items should be cleared from the work area.
• “Only keep what is needed in the work area.” This
applies to all work places.
• 48 hour rule: If it is not going to be used in the work
area within 48 hours, it does not belong in the work
area.
The 2rd S: SHINE
• Keep the workplace clean
• Keep the work place, equipment, tools and common areas
clean ( floors, walls, ceilings, lights and shelves)
• Improve the work place appearance
• Prevent the work place, equipment, tools and common areas
from getting dirty.
• Cleanliness involves housekeeping efforts, improving the
appearance of the work area, and even more importantly
preventive housekeeping, keeping the work area from getting
dirty, rather than just cleaning it up, after it becomes dirty.
The 3nd S: SET IN ORDER

• Organize your items

• A place for everything and everything in it’s place,
orderliness; attention to details
• Create a master plan for each work area.
• Designate a specific place for everything
• Needed to work the process
• If it is moveable, make it portable
• Everything in the work area should have and everything
should be in it’s place, no more scavengers.
The 4th S: STANDARDIZATION

• Document standards for above steps

• Everyone must be involved in the same way
• Everyone must understand:
• Work place organization concepts
• 5’S work area rules and responsibilities
 The 5th S: SUSTAIN

• Apply these standards regularly

• Cleaning the work area and designating location must
become the ingrained in the culture of the organization.
It’s tough to keep a 5’S effort or any improvement effort
for that matter going. The 5’S involve a culture change and
to adhere a culture change, it has to be ingrained in to the
organization by everyone in all level
The REASON Why 5’s are IMPORTANT

• 1. Rules and regulations will be kept and followed

• 2. Maintain high quality of housekeeping
• 3. Prevent accident and promote safe and healthy working
environment
HACCP SYSTEM
THE HACCP SYSTEM One effective food safety
system is called the Hazard Analysis Critical
Control Point system, or HACCP.Versions of this
system have been widely adopted throughout the
food service industry
The Steps of the HACCP System The purpose of HACCP is to
identify, monitor, and control dangers of food contamination.

It is a system of seven steps:

1. Assess hazards.
2. Identify critical control points (CCPs).
3. Set up standards or limits for critical control points.
4. Set up procedures for monitoring critical control points.
5. Establish corrective actions.
6. Set up a recordkeeping system.
7. Verify that the system is working
Assessing Hazards At each step in the flow of foods through the operation, risks may arise that
can lead to dangerous conditions, or hazards. Assessing hazards is the process of identifying
which of these dangerous conditions may occur at every step of the process.

These hazards can be divided into three categories:

1. Contamination, such as cross-contamination from a soiled cutting surface, torn packaging
that permits insect infestation, a worker handling food without washing hands, or spilling
cleaning chemicals on food.
2. Growth of bacteria and other pathogens due to such conditions as inadequate refrigeration
or storage and holding hot foods below 135°F (57°C).
3. Survival of pathogens or the continued presence of toxins, usually because
Identifying Critical Control Points

Once the potential hazards are identified, the next step is to decide at
which stages a worker can control the hazards, called control points.
For any given hazard there may be several control points, or several
opportunities to control the hazard. The last control point at which a
worker can control a par ticular hazard is especially impor tant to
determine because this is the last chance to prevent a possible danger.
These control points are called critical control points (CCPs).
Identifying CCPs is the second step in a HACCP program
KEY TAKEAWAYS

•First In, First Out (FIFO) is an accounting method in which assets purchased or
acquired first are disposed of first.

•FIFO assumes that the remaining inventory consists of items purchased last.

•An alternative to FIFO, LIFO is an accounting method in which assets purchased or

acquired last are disposed of first.

•Often, in an inflationary market, lower, older costs are assigned to the cost of
goods sold under the FIFO method, which results in a higher net income than if
LIFO were used.