Scenario A commis chef, Tom Masters, has reported he burnt his right hand on one of the new ovens that had just been installed, in a part of the renovated kitchens on the ground floor He has been working casually at CA City Hotel for a year now, so has some experience with kitchen equipment The incident occurred during his 3 hour long 6 00am shift The burn isn't too bad and first aid was administered on site by Mary Moore, who instructed Tom to run the burn under cold running water for 20 minutes She then elevated his hand but had to go and get a first aid kit from the bar area next door Mary then loosely wrapped the area in a sterilised gauze bandage However, the chef will still require two (2) days off work Tom is concerned about the safety of others as he could not tell that the oven was on, as there was no light on the display He was not sure who to report it to but noticed a week later it was the same Tom was not wearing the heatproof gloves that are supplied to the kitchen team and hadn't been trained in the use of the new ovens You are now making it a priority to implement and monitor the procedures for identifying hazards in the hotel, and assessing and controlling risks, particularly as an incident has now occurred Address each of the following points Hint Read the content from your SITXWHS003 Implement and Monitor Work Health and Safety Practices Learner Guide Section 4 Implement and monitor procedures for identifying hazards, and assessing and controlling risks 3a As the kitchen has been recently renovated a hazard identification checklist will be need to be completed In conjunction with the incident with the oven the following has been observed Vegetable oil only is used in the deep fryers and old plastic buckets are being used to empty them when the oil is dirty Empty sauce containers are being used to store cleaning chemicals with their safety data sheet next to them The poison information number is stored in the Head Chef's office along with the PPE equipment New safety switches have been installed and all the electrics were fitted by the hotel's qualified electrician Firefighting equipment is easily accessible including extinguishers and fire blankets and was checked recently The old emergency procedures are displayed Fire safety training has not taken place for 18 months Head chef often turns of the vents as he can't concentrate and hates the cost of getting them regularly serviced Head chef recently had all chefs complete knives and sharp tool training and everyone and all equipment is compliant With the recent renovations all measures to minimise slips, trips, and falls, including policies and procedures has been successfully implemented Hazard Identification Checklist Kitchen Burns Yes No NA Is a first aid kit accessible Is vegetable oil used instead of animal fat (remains in liquid form when cool) Are metal containers used to empty oil from deep fryers Are workers trained in safe work procedures Is appropriate PPE equipment available (aprons, closed shoes, heat proof gloves) Chemicals Yes No NA Are chemical containers labelled correctly Are chemicals stored in approved containers (not food or drink) Are material safety data sheets supplied for each chemical Are workers trained to use chemicals safely Is appropriate PPE equipment available (goggles, nitrate gloves, closed shoes) Electrical Equipment Yes No NA Is faulty electrical equipment removed immediately from service Are safety switches installed to guard against electric shock Is equipment regularly inspected, tested and maintained by a competent person Are workers trained in working safely with electrical equipment Fire Yes No NA Is fire fighting equipment kept in a clear, unobstructed place Are sprinkler systems and fire extinguishers regularly inspected and maintained Are exhaust fans and hoods cleaned regularly Are fire blankets available Are staff trained to use fire protection equipment Are fire evacuation and emergency procedures available Hot conditions Yes No NA Are air conditioning and ventilation systems serviced on a regular basis Is there a system in place to minimise heat stress Knives and sharp tools Yes No NA Are knives sharp, maintained and in good working condition Do slicing machines and butchers' steels for knife sharpening have hand guards Is a suitable cutting board available and used Are knives stored safely when not in use (eg knife block or wall mounted strip) Are knives washed separately, not with other utensils or instruments Are mesh gloves used when working with knives Are dirty knives stored safely for washing Do workers wear protective clothing when handling sharp implements Is there a procedure for using knives safely Are workers trained Machinery and equipment Plant Yes No NA Does the equipment have appropriate safety instructions and signs on display Are workers trained to use machinery and equipment safely Is there a system for reporting and fixing faulty equipment Slips, trips and falls Yes No NA Does drainage prevent pooling of water and grease Is there a spill procedure that requires immediate clean up of all spills Is non slip flooring installed Are there appropriate 'wet floor' signs Are appropriate floor cleaning products used to clean floors Are passageways, entrances and exits kept clear and easily accessible Is lighting adequate Are floor surfaces, stairs and ramps well maintained (both indoors and outdoors) Is there a policy in place for closed, non slip footwear

The Answer is in the image, click to view ...

Answered step by step

Verified Expert Solution

Link Copied!

Question

1 Approved Answer

Posted on Nov 07, 2024

Scenario A commis chef, Tom Masters, has reported he burnt his right hand on one of the new ovens that had just been installed, in

Scenario

A commis chef, Tom Masters, has reported he burnt his right hand on one of the new ovens that had just been installed, in a part of the renovated kitchens on the ground floor. He has been working casually at CA City Hotel for a year now, so has some experience with kitchen equipment. The incident occurred during his 3 hour long 6:00am shift.

The burn isn't too bad and first aid was administered on site by Mary Moore, who instructed Tom to run the burn under cold running water for 20 minutes. She then elevated his hand but had to go and get a first aid kit from the bar area next door. Mary then loosely wrapped the area in a sterilised gauze bandage. However, the chef will still require two (2) days off work.

Tom is concerned about the safety of others as he could not tell that the oven was on, as there was no light on the display. He was not sure who to report it to but noticed a week later it was the same. Tom was not wearing the heatproof gloves that are supplied to the kitchen team and hadn't been trained in the use of the new ovens.

You are now making it a priority to implement and monitor the procedures for identifying hazards in the hotel, and assessing and controlling risks, particularly as an incident has now occurred.

Address each of the following points:

Hint

Read the content from your SITXWHS003 Implement and Monitor Work Health and Safety Practices Learner Guide.

Section 4. Implement and monitor procedures for identifying hazards, and assessing and controlling risks.

3a As the kitchen has been recently renovated a hazard identification checklist will be need to be completed. In conjunction with the incident with the oven the following has been observed:

Vegetable oil only is used in the deep fryers and old plastic buckets are being used to empty them when the oil is dirty.
Empty sauce containers are being used to store cleaning chemicals with their safety data sheet next to them.
The poison information number is stored in the Head Chef's office along with the PPE equipment.
New safety switches have been installed and all the electrics were fitted by the hotel's qualified electrician.
Firefighting equipment is easily accessible including extinguishers and fire blankets and was checked recently.
The old emergency procedures are displayed.
Fire safety training has not taken place for 18 months.
Head chef often turns of the vents as he can't concentrate and hates the cost of getting them regularly serviced.
Head chef recently had all chefs complete knives and sharp tool training and everyone and all equipment is compliant.
With the recent renovations all measures to minimise slips, trips, and falls, including policies and procedures has been successfully implemented.

Hazard Identification Checklist - Kitchen
Burns	Yes	No	NA
Is a first-aid kit accessible?
Is vegetable oil used instead of animal fat (remains in liquid form when cool)?
Are metal containers used to empty oil from deep fryers?
Are workers trained in safe work procedures?
Is appropriate PPE equipment available (aprons, closed shoes, heat proof gloves)?
Chemicals	Yes	No	NA
Are chemical containers labelled correctly?
Are chemicals stored in approved containers (not food or drink)?
Are material safety data sheets supplied for each chemical?
Are workers trained to use chemicals safely?
Is appropriate PPE equipment available (goggles, nitrate gloves, closed shoes)?

Electrical Equipment	Yes	No	NA
Is faulty electrical equipment removed immediately from service?
Are safety switches installed to guard against electric shock?
Is equipment regularly inspected, tested and maintained by a competent person?
Are workers trained in working safely with electrical equipment?
Fire	Yes	No	NA
Is fire-fighting equipment kept in a clear, unobstructed place?
Are sprinkler systems and fire extinguishers regularly inspected and maintained?
Are exhaust fans and hoods cleaned regularly?
Are fire blankets available?
Are staff trained to use fire protection equipment?
Are fire evacuation and emergency procedures available?

Hot conditions	Yes	No	NA
Are air-conditioning and ventilation systems serviced on a regular basis?
Is there a system in place to minimise heat stress?
Knives and sharp tools	Yes	No	NA
Are knives sharp, maintained and in good working condition?
Do slicing machines and butchers' steels for knife sharpening have hand guards?
Is a suitable cutting board available and used?
Are knives stored safely when not in use (eg knife block or wall-mounted strip)?
Are knives washed separately, not with other utensils or instruments?
Are mesh gloves used when working with knives?
Are dirty knives stored safely for washing?
Do workers wear protective clothing when handling sharp implements?
Is there a procedure for using knives safely?
Are workers trained?

Machinery and equipment /Plant	Yes	No	NA
Does the equipment have appropriate safety instructions and signs on display?
Are workers trained to use machinery and equipment safely?
Is there a system for reporting and fixing faulty equipment?
Slips, trips and falls	Yes	No	NA
Does drainage prevent pooling of water and grease?
Is there a spill procedure that requires immediate clean-up of all spills?
Is non-slip flooring installed?
Are there appropriate 'wet floor' signs?
Are appropriate floor-cleaning products used to clean floors?
Are passageways, entrances and exits kept clear and easily accessible?
Is lighting adequate?
Are floor surfaces, stairs and ramps well maintained (both indoors and outdoors)?
Is there a policy in place for closed, non-slip footwear?