CAUSES AND PREVENTION OF DANGERS IN THE AREA OF FOOD PREPARATION
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- NGN 3000
BACKGROUND OF THE STUDY
Occupational dangers pose a significant threat to an active workforce. Fricidences such as back discomfort, contact dermatitis, shoulder and wrist fractures, cuts, and burns are some of the occupational illnesses and injuries that workers experience. The afflicted employees lose valuable work hours, and in extreme circumstances, they may suffer lifelong impairment or die. People from all walks of life endure or have encountered some type of risk (Alabelewe 2022).
The issue is no different in the hotel business, where human labour is necessary for the majority of tasks. The kitchen, in particular, is deemed the most hazardous work environment due to its hazardous working conditions, long hours, and lack of rest breaks (Atsumbe, Ohize, Abutu, Amine 2021).
There are a variety of sizes and types of catering operations. Most establishments are ill-equipped to produce as much as necessary to meet consumer demand. The push for high-volume service operations in most systems has compounded the hazardous nature of duties, as employees are required to use dangerous equipment during high customer turnover (Eroke 2021).
Other elements, including as the physical environment, insufficient lighting, ventilation, kitchen layout, and workflow, impact the occurrence of hazards. In the study of dangers, it has also been discovered that human variables have a role.
Loss of concentration, hurry, sloppy operating procedures, and failure to follow user instructions all contribute to the occurrence of dangers. There is also the concern of inadequate cleanliness, which can lead to food safety issues and a dangerous workforce (Alabelewe 2022).
Under the Health and Safety at Work Act of 1974, businesses are required to offer safety and welfare amenities that make the workplace safe and healthy for their employees. It is necessary to conduct assessments of hazardous operational locations in order to eliminate, decrease, and regulate the severity and frequency of these risks. Other regulations detailing safety criteria in certain sectors, such as pricing and first aid, have been enhanced and mandated (Atsumbe, Ohize, Abutu, Amine 2021).
Within the scope of this study, attempts will be made to objectively analyse the causes and prevention of these dangers. Health and safety, kitchen planning and layout, work flow, and other safety measures that can decrease dangers will be discussed (Eroke 2021).
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