OCCUPATIONAL SAFETY AND HEALTHY HAZARD IN THE

WORKPLACE.
(OSH)

Occupational Safety and Health deals with the health, safety, and welfare of
people in imployment. It is generally as defined as the sicience of the anticipation,
recognition, evaluation and control of the hazard arising in or from the workpalce.

They are many reason why is it important to establish the occupational safety.
Firstly, the absence of occupational safety penalizes the government, as the state has
to incur cost employee compensation, medical treatment, and social security
payments. Secondly, they lose their goodwill among other employees as well as their
customers. Also, it is a moral responsibility of an employer to ensure the safety of
his/her employees.

PERSONAL HYGIENE

Being a tourism student you should know how to make good to your
customers or clients. I learned more about how to care myself. That's why all
restuarant employees will maintain good personal hygiene practices to ensure the food
safety. It should be maintained the cleanliness and sanitazation and also it can make
help you to satisfied your work perfectly without negative effective to your clients or
customers.

HAND WASHING

I often wash my hands before and after doing something or holding any items
that can cause contimination of food. Handwashing is very important particularly
when you are cooking and serving the food. Wearing a gloves if necessary is also
important to protect my hands from dirt because it can cause biological risks. And at
the same time.
 EQUIPMENT HANDLING

The facility and equipment will always maintainto ensure the safety of the food
served to the costumer. It is very important particularly to the establishment. Because
if you dont know on how to carry the any equipment it can cause to the people
accident. In order to avoid any certain risks I have to apply the proper handling of
equipment.
 HACCP

Health Analysis Critical Control Process (HACCP) is the way to ensure that the
food is safe to eat by everyone. It is International processing of food if your
establishment and restuarant did not passed through the (HACCP) the food that you
are serving to the costumer are not safe to eat. In order to make sure that the food is
safe from any risks such as physical, chemical, and biological they process the food
through (HACCP).
 HACCP
THE 7 PRINCIPLES

1. Conduct a Hazard analysis.

* Identifying the hazard that can occur in workplace.
2. Determine the critical control point.
* Having planning, step or a procedure at which control can be
applied.
3. Establish Critical Limits.
*Maximum or minimum the value to order hazard to an acceptable level.
4. Establish a system to monitor control of the CCP.
* Visual check the temperature and Recording etc.
5. Establish corrective actions to be taken when monitoring.
* Any devition should be rectified.
6. Establish procedures for verification to confirm that the HACCP system is
working effectively.
* Record keeping and Documentation.
7. Ensuring the procedure.
* Periodical Check to ensure that the system is working the intended.
LOURDES B. PAAÑO
BSTM-1B