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Assignment OBE39-, task 08

The document outlines essential steps for developing a safe system of work in kitchen activities, focusing on hazard identification, risk evaluation, and control measures. It emphasizes the importance of a health and safety policy, defined roles and responsibilities, safe equipment use, personal protective equipment, and emergency management. Additionally, it highlights the need for training, communication, and regular audits to ensure ongoing safety and compliance.

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jagdish singh
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29 views

Assignment OBE39-, task 08

The document outlines essential steps for developing a safe system of work in kitchen activities, focusing on hazard identification, risk evaluation, and control measures. It emphasizes the importance of a health and safety policy, defined roles and responsibilities, safe equipment use, personal protective equipment, and emergency management. Additionally, it highlights the need for training, communication, and regular audits to ensure ongoing safety and compliance.

Uploaded by

jagdish singh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Assignment-12/01/25

Write Name of Teammates Mr. Jagdish Singh

Assignment OBE0039, Task 08

The owner should consider the following when developing a safe system of work for the
kitchen activities:

1. Identify hazards in the kitchen and evaluate the risks they pose to workers. This should include
assessing the risks from:
 Using equipment, such as cookers, knives, and microwaves
 Working with electricity and gas
 Manual handling, such as lifting pots and pans of hot food
 Slips, trips, and falls, caused by wet floors or uneven surfaces
 Fire

2. steps to eliminate or control the risks. For example, they could:


 Provide slip-resistant footwear for all workers
 Ensure all electrical equipment is properly maintained and PAT tested
 Train workers on how to use equipment safely
 Develop a safe system of work for tasks that involve a high risk, such as lifting hot objects

3. Health and safety policy


 Develop a written health and safety policy that sets out the owner's commitment to health
and safety
 The policy should include information on risk assessments, safe use of equipment, PPE, fire
safety, and reporting accidents and near misses
 The policy should be displayed in a prominent place in the workplace and all workers should
be given a copy

4. Role and Responsibilities: Roles and responsibilities should be defined for all levels such as
Management, managers, safety persons, Supervisors, Employees, workers

5. Safe use of equipment


 Ensure that all kitchen equipment is well-maintained and serviced regularly
 Provide workers with training on how to use equipment safely, including how to
identify and report faults
 Develop procedures for cleaning and maintaining equipment

6. Personal protective equipment (PPE)


 Provide workers with the appropriate PPE, such as aprons, gloves, and safety glasses
 Train workers on how to wear and use PPE correctly

7. Spills and slips


 Regularly clean and mop floors to remove any spills or debris
 Put up warning signs if there are any spillages or wet areas
 Ensure there are adequate drainage facilities in place

8. Fire safety
 Regularly check and maintain fire extinguishers
 Train workers on how to use fire extinguishers
 Develop a fire evacuation procedure

9. Emergency Management
 Emergency contact details
 Emergency Exits and walkways
 Assembly points
 Identify the Emergency situations

10. Medical Facilities


 Availability of First kit
 Trained first aider
 Hospital Tie-up

11. Reporting accidents and near misses


 Encourage workers to report all accidents and near misses, no matter how minor they
seem
 Investigate all reported accidents and near misses and take steps to prevent them from
happening again
 Keep a record of all accidents and near misses in an accident book

12. Training & communication


 Provide workers with training on health and safety, including fire safety, food safety,
and manual handling. The training should be regularly updated.
 Provide proper and timely communication to aware the workers

13. Audit & Inspection: To make effectiveness and monitor the performance of a Safe work
system.

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