Holly is a Manager/Sandwich Artist (work joke). We both Manage a health and sandwich shop as well as study at CQUniversity. Holly gives us her firsthand insight of OH&S in her workplace.
|Scooped by Casey Solis|
Meet Holly: Sandwich Artist/Hospitality Manager/Nursing Student
OH&S Staff Aspect
Cuts & Burns:
Common injuries in this workplace. Staff are instructed to take caution when using sharp knives in food preparation, and to be aware of hot surfaces such as baking trays and toasters. All management and some staff are trained in first aid and are able to provide primary treatment should injury arise.
All equipment and electrical components of the shop are inspected by a licensed electrician. Staff are required to report faulting equipment to management immediately, who will then notify an electrician to service or fix the issue.
Hazardous Cleaning Chemicals:
All chemical dilution factors and practice procedures are displayed beside where the chemicals are stored. Each staff member is trained in the correct use and handling of these cleaning chemicals.
Staff are trained in the proper use and operation of equipment such as meat slicers, juicers and toasters. Correct assembly and operation is displayed in equipment procedure manuals, and can be reviewed by staff at anytime.
Works are trained in safe manual handling procedures such as the lifting of heavy stock or equipment. The storeroom and cold room for example are organised to accommodate for heavier/bulky items to be located on the lower shelves.
Slips, Trips and Falls:
It's imperative from the sake of staff safety that any spills are dealt with and addressed immediately to avoid staff injury. Wet floor signage is utilised in the interim while the spill/mess is being rectifyed. Non-slip flooring and footwear is implemented throughout the shop, and staff are educated on safe workplace practice.
Any tripping hazards are to be removed immediately and the shop is kept clean and organised to limit the risk of trips and falls.
Food Preparation and Storage Safety:
All food should be correctly prepared, cooked and stored according to safe food practices. Proper food preparation and storage information is displayed throughout the shop, constantly reminding staff of safe food practices.
Special consideration and care should be given to customer's with food allergies. Staff are to be aware of proper food preparations and cautious of cross contamination making food for customers with allergies.