ohs presentation
TRANSCRIPT
In the midst of the frosting and
sprinkles, pastry chefs
face hidden workplace dangers.
There are appliancesthat scorch,
utensils that pricks
hefty objectsto
lift,
hard floors to endure,
flour to
inhale
and a lot of
sugar to ingest.
RULES5
Fortunately, there are ways to minimize the
risks,
WAYS TO MINIMIZE
THE RISKS
&
DANGERS
5
allowing pastry chefs toenjoy their jobs safely andhealthfully.
AND
1
BURNSCUTS
Burns from ovens are among the top hazards of pastry chefs.
Knives pose a threat, too,
Such as when a large cake needs to be sliced.
There are also pastry cutters, pastry wheels, zesters & other sharp tools of the trade.
Use heavy-duty oven mitts
Stay alert when using sharp objects
Keep tools properly stored
BACK2
BLAH
BLAH
BLAH
To minimize BACK INJURIES
Stand up tall and stretch at least once per hour.
Use anti-fatigue mat beneath your feet.
Wear good shoes and support inserts and bend from the knees
when lifting objects.
After hours get a massage, attend physical therapy or climb into a hot tub whenever you
can
AND
3
Restaurant and bakery kitchens can get messy,
which can lead to dangerous walking
conditions
Slips and falls result in injuries
and time away from work.
1. Clean up spills as soon as you
see them;
3. Wear shoes with non-slip soles
2. Keep your work area neat and
orderly;
FLOUR
INHALATION
4
Constant exposure to flour grains is bad for the lungs and
can result in baker's asthma,
which causes wheezing,
chest tightness,
Coughing And Shortness of breath,
hoarseness,
Baker's asthma often takes years to develop, so it is important to recognize the early signs and see a doctor if you experience the ailment's symptoms.
Wearing protective masks,
and working in well ventilated areas.
OBESITY 5
Working around sugary, carb-heavy food can take its toll on the waistline and blood sugar levels.
To prevent obesity and blood sugar problems
Eat a healthy meal before you go to work;
Limit your tastes to small BITES,
And Exercise regularly.