C01 SAFETY, HYGIENE AND HEALTH

July 13, 2017 |

1. Introduction to Food Safety.

The bakery business can be an enjoyable and rewarding profession, but some bakery processes can also be hazardous. Persons who work in bakery operations should be instructed in how to avoid or prevent potential hazards and be properly trained to follow recommended safe work practices.

Slips and falls are common bakery accidents due to wet floors, spilled dough, batter, and dry ingredients, as well as uneven or obstructed floor surfaces. Stack materials neatly to keep walkways and production areas clear. Immediately clean up spills and post warning signs when floors are wet or slippery. Use a degreasing solution on oil and grease spills. Gets safety training on use of ladders and stepstools. Slip-resistant floor coverings and shoe soles prevent slips and falls.

Bakery equipment such as moving blades, mixing arms, and conveyors on dough brakes, pie and tart machines, mixers, rollers and dividers pose cutting and caught/crush hazards. Maintain equipment in good condition. Guard moving and sharp parts. Keep equipment clearances to avoid accidentally bumping into moving parts. Use safety devices such as power interlocks, two-handed controls, and emergency-stop bars. Practice lockout/tag out during maintenance and cleaning. Place warning signs on equipment with moving equipment dangers.

Breathing flour dust can cause asthma and nose, throat, and eye irritation. Repeated exposure to flour and dough can sensitize skin. Control flour dust with enclosed storage bins, adequate ventilation, and enclosed mixing. Don’t sweep flour from floors; use a high-efficiency vacuum cleaner or wet mopping. Clean work surfaces throughout the day to prevent dough and flour buildup. Use a nuisance dust mask if flour dust cannot be controlled. Gloves and long sleeves protect your hands and arms from dough and flour exposure.

2. OSHA

2.1 Definitions

OSHA or Occupational Safety and Health Administration, founded in 1993 was initially formed to provide a general occupational safety & health consulting & training offerings to the business within Malaysia.

OSHA's mission is to "assure safe and healthful working conditions for working men and women by setting and enforcing standards and by providing training, outreach, education and assistance”

2.2 OSHA Standards

OSHA standards are rules that describe the methods that employers must use to protect their employees from hazards. These standards limit the amount of hazardous chemicals workers can be exposed to, require the use of certain safe practices and equipment, and require employers to monitor hazards and keep records of workplace injuries and illnesses.

Examples of OSHA standards include requirements to: provide fall protection, prevent trenching cave-ins, prevent infectious diseases, ensure that workers safely enter confined spaces, prevent exposure to harmful substances like asbestos, put guards on machines, provide respirators or other safety equipment, and provide training for certain dangerous jobs.

Employers must also comply with the General Duty Clause of the OSH Act, which requires employers to keep their workplace free of serious recognized hazards. This clause is generally cited when no OSHA standard applies to the hazard.

3. Environmental Quality Act 1974 (Act127)

3.1 Definition

The legislation is related to the prevention, abatement, control of pollution and enhancement of the environment in compliance with the government standards.

4. HACCP

4.1 Definition

Hazard Analysis And Critical Control Points, or HACCP, is a systematic preventive approach to food safety and pharmaceutical safety that identifies physical, chemical, and biological hazards in production processes that can cause the finished product be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection.

4.2 Hazard Analysis

A “hazard” is anything which may cause harm to your customers.

There are three types of hazards:-

· biological

· chemical

· physical

4.2.1 Biological Hazards

Biological hazard include food poisoning bacteria such as

Salmonella, E-coli and Bacillus cereus, which are hazardous

because they can:-

§ Survive inadequate cooking

§ Multiply to harmful levels in food given the right conditions

§ Spread from raw foods to ready to eat foods (cross contamination)

4.2.2 Chemical Hazards

Chemical hazards may be present on certain foods in the form of pesticides or cleaning residues.

Chemical hazards may also arise from incorrect storage and misuse of cleaning chemicals or rodent bait. Not using food grade equipment may also contaminate the food.

4.2.3 Physical Hazards

Physical hazards include contamination from foreign bodies like glass, wood, metal, hair, flies etc.

To identify all the hazards associated within your business, you may wish to consider what

process steps are applicable to your business.

You will then need to think about the three hazards at each

stage/ process step of your operation.

5. THE FIRE AND RESCUE OPERATION (JABATAN BOMBA DAN PENYELAMAT)

5.1 Introduction:

The Malaysian Fire and Rescue Department (Malay: Jabatan Bomba dan Penyelamat Malaysia), popularly known as Bomba, is the fire and rescue services agency in Malaysia.

5.2 Objectives:

To ensure operational fire service that is efficient, effective and systematic based on legal provisions to protect life and property from fire damage.

5.3 Function Of Fire And Rescue Operation:

Branch Operations Center receives fire and rescue from the control room.

• Regulatory the operation.
• Provide information and expertise to the Commandant for Operations.
• Provide records and information about the incident.
• Monitoring of operations.
• Establish a Direction of Control (Command & Control) fit the

operations of an event.
• Determine and inform moncut red in all instances.
• Inform the officer seniority moncut red / Director

5.4 Removing Fire Hazard

• Eliminate the fire hazard is one of the key elements of the Act
1988 Fire Service.

• Provision of them is described in Part III of the Fire Hazard Elimination
section 8 to section 21 of the Fire Services Act 1988 (Act 341).

• Through the implementation of this Fire Hazard Elimination will ensure property of the fire risk while maintaining prosperity and economy.

5.5 Certificate of Fire

5.5.1 Background

Fire safety is an important aspect of any premises. Responsibility for fire safety is not located just to the Fire and Rescue Department, Malaysia (JPBM) only, but the occupant, owner or management of any premises.

Therefore, Section 27 to 36 of the Fire Services Act 1988 (Act 341), the Rules of the Fire Services (Fire Certificate) 2001, PU (A) 241/2001 and the Order of the Fire Services (designated premises) 1998 PU (A) 276/1998 has outlined that the occupant, owner or management of a designated premises to be responsible for the Declaration of Fire.

5.5.2 Purpose

Fire Certificate is intended to ensure that the designated premise safety facilities, fire prevention, fire protection and the owner, occupier or management of the premises will be responsible for fire safety for their premises.

5.5.3 Form of

According to Section 30 of Act 341, Fire certificate form has been prescribed by Regulation 3 (1), Form II PU (A) 241/2001

5.5.4 Transfer of

Regulation 3 (2) PU (A) 241/2001, Fire Certificate is not transferable.

5.5.5 Effective Date

Enforcement Instructions Number 8 Year 2001: The implementation of this Fire Certificate came into force on December 1, 2001.

6. NATIONAL SOLID WASTE MANAGEMENT DEPARTMENT (NSWMD)

6.1 Introduction

National Solid Waste Management Department (NSWMD) [Malay: Jabatan Pengurusan Sisa Pepejal Nasional (JPSPN)], which is to integrate solid waste management system at the national level was established under the Solid Waste and Cleansing Management Act 2007 (Act 672). The Act was passed by the Parliament on July 17, 2007 and gazette on August 30, 2007. This Act Gives the executive authority to the Federal Government to carry out the responsibilities on the management of solid waste and public cleansing.

NSWMD plays a role in providing policy, strategic planning and integrated solid waste management (SWM) at macro level. Besides being responsible for formulating other Regulations as provided by the Act 672, the Department also sets standards, specifications and code of practices. The Department is also responsible for implementing the full privatization of SWM, to approve and grant license to carry out solid waste management services and facilities, and public cleansing.

6.2 Functions

NSWMD's function as a regulatory body is to ensure that SWM and public cleansing service is carried out in an integrated, efficient and cost effective manner so as walk to natural resources, conserve the environment, public health and enhance ascertain quality of life of the community.

6.3 Objectives

· To provide a sustainable, integrated, efficient and cost-effective solid waste and public cleansing management system.

· To consistently upgrade the quality of solid waste and public cleansing management through policy formulation, strategy, action plan and law.

· To establish a sustainable solid waste management system so as to safeguard public health, protect and conserve the environment and preserve the natural-resource.

· To ensure a clean surrounding and the aesthetic value protected

· To play its role as the responsible institution on formulating policy, strategy, action plan and law on solid waste and public cleansing management

· To propose policies, plans and strategies in respect of solid water and public cleansing management.

7. DEPARTMENT OF OCCUPATIONAL SAFETY AND HEALTH (DOSH)

7.1 Overview

Occupational Safety and Health Policy is the policy of the DOSH to provide a safe and healthy work environment for all its employees and protect others who may be affected by its activities.

The management and staff will work together to achieve the aims and objectives of this policy through discussion / negotiation (conference) and cooperation.

Specifically, the department policy comprises the following objectives:

· To prepare and preserve a workplace with a safe and healthy working system;

· To ensure that all staff are provided with the relevant information, instruction, training and supervision regarding methods to carry out their duties in a safe manner and without causing any risk to health;

· To investigate all accidents, diseases, poisonous and/or dangerous occurrences, and to have action to ensure that these occurrences will not be repeated;

· To comply with all requirements of legislations related to safety and health as stated in the Occupational Safety and Health Act 1994, as well as regulations and codes of practice which have been approved;

· To provide basic welfare facilities to all workers; and

· To revise and improve on this policy whenever necessary.

The department is without any doubt certain that safety and health must be an integral part of our daily activities, and that the proper practice of safe and healthy working procedures would be the main factor in achieving the success of our mission.

8. ENVIRONMENTAL QUALITY (SCHEDULED WASTES) REGULATIONS 2005

· Cradle-to-grave principle

· Include 77 categories of scheduled wastes

· SW 110 - wastes from the electrical and electronic assemblies containing components such as accumulators, mercury-switches, glass from cathode-ray tubes and other activated glass or polychlorinated biphenyl-capacitors, or containing cadmium, mercury, lead, nickel, chromium, copper, lithium, silver, manganese or polychlorinated biphenyl.

9. FOOD AND HYGIENE

9.1 Sanitation and Hygiene

Standard: To understand and appreciate the principal and importance

of correct sanitation procedures and will always be aware

of importance of the responsibility towards customers well

being.

Procedures:

i. To maintain a high level of personal hygiene.

REMEMBER: DANGEROUS BACTERIA CAN LODGE UNDER FINGERNAILS.

ii. Hair care is maintained. Hair is shampooed regularly and is kept to approve length. Female staff with long hair (below collar length) with ties their hair up. Male staff will keep hair neatly trimmed.

REMEMBER: NEVER COMB YOUR HAIR IN THE FOOD

& BEVERAGE PREPARATION AREAS OR IN FRONTS

OF HOUSE AREAS. AVOID TOUCHING YOUR HAIR

WHILE WORKING AND NEVER IN FRONT OF GUESTS.

LONG HAIR IS TIED UP TO AVOID IT COMING INTO

CONTACT WITH FOOD & BEVERAGE OR SERVICE

UTENSILS.

iii. Always bath or shower before coming on duty. Use a

deodorant and try to avoid eating garlic or onions before coming on duty.

iv. Always wash your hands thoroughly with soap after using the toilet.

v. Avoid as far as possible, touching guest’s food & beverage with your hand. Use a spoon and fork whenever feasible.

vi. Never serve anything to a guest if you are unsure of its

freshness. If you feel that a food items smells or look

unfresh, bring it to the attention of the Chef or your

Supervisor.

Rotate stored items to unsure freshness. For instance, if you are replenishing the milk stock in the service refrigerator always put the fresh milk at the rear, the existing stock to the front

9.2 Type of cleaning material, tools and equipment.

9.2.1 Foamy soap

In any food service sanitation program is proper hand hygiene. Conventional or Foamy Soaps with anti-bacteria agents is recommended. Wash hands for 30 seconds minimum and rinse with warm potable water. Use nail brush as needed.

Hands should be washed: After using the toilet, after smoking, after handling potentially contaminated material; money, mops, scrubbing equipment, shaking hands, after eating, after handling raw meats, poultry, seafood, or after performing janitorial work.

9.3 Types of Personnel Protective Equipment (PPE)

9.3.1 Respiratory Protection

Respirators protect against breathing in irritants, toxic fumes or other airborne contaminants. Special filters for specific contaminants are used, and respirators must be worn correctly to ensure a tight seal over the nose and mouth.

9.3.2 Head Protection

Helmets are used wherever head injuries are likely to occur due to potentially falling objects or crammed environments. They are also manufactured with attached face shields and clip-on ear muffs for added protection.

9.3.3 Hand Protection

To protect against chemical spills, toxic liquids, lacerations or extreme temperatures, different types of gloves, work mittens and barrier creams are available. Depending on the type of hand protection used, some will be reusable while others are disposable.

9.3.4 Foot Protection

In industrial and warehouse environments where heavy or sharp objects may fall, workers wear shoes or boots with steel toes. They protect the feet where regular street shoes cannot. In sterile workplaces like hospitals and laboratories, workers wear disposable "booties" that slip over their shoes to protect against the transfer of infectious agents to areas outside of their work.

9.3.5 Body Protection

When liquids, dust, toxic gases or radioactive materials are released, employees must wear appropriate body protection. This can be cotton lab coats, vinyl or rubber aprons and sleeves or full ventilation body suits.

10. FIRST AID KIT

10.1 Introduction

“First Aid" means

· in cases in which a person will need medical treatment, treatment for the purpose of preserving life and minimizing the consequences of injury until medical treatment is obtained, and

· treatment of minor injuries that would otherwise receive no medical treatment or that do not need medical treatment;

A first aid kit is a collection of supplies and equipment for use in giving first aid and can put together for the purpose (by an individual or organization, for instance), or purchased complete. There is a wide variation in the contents of first aid kits based on the knowledge and experience of those putting it together, the differing first aid requirements of the area where it may be used, and variations in legislation or regulation in a given area.

10.2 OBJECTIVES

In general, the type of first aid facilities required in a workplace is determined by many factors, such as:

· the laws and regulation of the state or territory in which it is located;

· the type of industry concerned; for example, industries such as mining

may have specific industry regulations detailing specialized instructions;

· the type of hazards present in the workplace;

· the number of employees in the workplace;

· the number of different locations that the workplace is spread over.

· the proximity to local services (doctors, hospital, ambulance).

Figure 01

Sample of First Aid Kit

11. FIRE SAFETY

11.1 Fire Extinguisher

A fire extinguisher, flame extinguisher, or simply an extinguisher, is a protection device used to extinguish or control small fires, often in emergency situations. It is not intended for use on an out-of-control fire, such as one which has reached the ceiling, endangers the user (i.e., no escape route, smoke, explosion hazard, etc.), or otherwise requires the expertise of a fire department. Typically, a fire extinguisher consists of a hand-held cylindrical vessel containing an agent which can be discharged to extinguish a fire.

Figure 02

Types of Fire Extinguisher

Figure 03

Fire Extinguisher Label Colour Codes

Figure 04

Types of Fire Classifications

11.2 Fire Blanket

A fire blanket is a safety device designed to extinguish small incipient (starting) fires. It consists of a sheet of fire retardant material which is placed over a fire in order to smother it (see below).

Small fire blankets, such as for use in kitchens and around the home, are usually made of fiberglass and sometimes kevlar,and are folded in to a quick-release container for ease of storage.

Larger fire blankets, for use in laboratory and industrial situations, are often made of wool (sometimes treated with a flame retardant fluid). These blankets are usually mounted in vertical quick-release cabinets so that they can be easily pulled out and wrapped round a person whose clothes are on fire.

Some older fire blankets were made of woven asbestos fiber and are not NFPA rated. This can pose a hazard during the decommissioning of old equipment

Figure 05

Sample of Fire Blanket

10.3 Fire Hose

A fire hose is a high-pressure hose used to carry water or other fire retardant (such as foam) to a fire to extinguish it. Outdoors, it is attached either to a fire engine or a fire hydrant. Indoors, it can be permanently attached to a building's standpipe or plumbing system. It was invented by Hero of Alexandria in the basis of Ctesibius' double action piston pump.

The usual working pressure of a fire hose can vary between 8 and 20 bar (800 and 2,000 kPa; 116 and 290 psi), while its bursting pressure can be up to 83 bar (8,300 kPa; 1,204 psi).

After use, a fire hose is usually hung to dry as standing water that remains in a hose for an extended period of time can deteriorate the material and render it unreliable or unusable. As such, the typical fire station often has a high structure to accommodate the length of a hose for such preventative maintenance.