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Contents

1. Introduction

2. Responsibilities of Employers and Employees

3. Manual Handling Operation

4. Fire Safety

5. Housekeeping

6. Use of Ladders

7. Machinery and Electrical Safety

8. Knives & Sharp Tools

9. Hot Objects

10. Food Elevators

11. Microwave Ovens

12. Cold Rooms

13. Chemicals

14. Working Postures

15. Noise

16. Temperature

* This booklet is also available in Chinese version

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1. Introduction

Catering is one of Hong Kong's major industries and has been incorporated under the control of

the Factories and Industrial Undertakings Ordinance since 1991. Unfortunately, for almost a decade,

occupational injuries in the Catering industry have remained high. In 2001 alone, the number of

injuries was 12,089.

Contact with hot surfaceor substance

Analysis of the Types of Occupational Injuriesin the Catering Industry in 2001

Total: 12,089 cases

Slip, trip or fall onsame level

Striking against fixedor stationery object

Injured while lifting or carrying

Others

Injured by hand tool27%

13%

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2. Responsibilities of Employers and Employees

In accordance with the Factories and Industrial Undertakings Ordinance, employers and em-

ployees have clearly defined responsibilities.

The following chapters highlight the common hazards in the catering industry. Please read it thoroughly.

This information will increase the safety and health awareness of people working in this field.

Responsibilities of Employers Responsibilities of Employees

Employers must ensure the safetyand health of their employees.This includes:

1. Providing and maintaining workplace plant

and sytems that are safe and without risks to

health.

2. Ensuring maximum safety in regard to the

use, handling, storage or movement of plant

or substances.

3. Giving information, instruction, training and

supervision to ensure the safety and health

of all employees while working.

4. Maintaining the workplace in a safe condition

and without risks to health, and provide and

maintain a safe means of access to and

egress from the workplace.

5. Providing or maintaining an overall working

environment that is safe and without risk to

health.

Maximum Penalty: HK$500,000 andimprisonment for six months

1. To take responsibility for the safety and health

of everyone in the workplace and others who

may be affected by acts or errors at work;

2. Cooperate with employers or others to

comply with the requirements under the

Ordinance.

Maximum Penalty HK$50,000 fine orimprisonment for six months

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3. Manual Handling Operation

Work in the catering industry often involves lifting and moving heavy

objects. Incorrect handling or poor posture will lead to injury and

possible serious, long-term damage to the spine and back. It is vital

that workers handle and lift heavy objects in the correct manner.

The Correct Way To Lift Heavy Objects:

Think before you lift!

• Establish a safe lifting procedure based on the size,

shape and weight of the object.

• Clear the passageway.

• Use appropriate personal protective equipment.

• Use auxiliary tools or seek help from others.

Follow the correct procedures and use the correct posture

when lifting:

• Get close to the load before moving it.

• Keep your back straight. Bend the knees and squad, with one

leg close to the load and the other bent backwards.

• Get a firm grip.

• Keeping your back straight., move the load close to your body and stowly stand up using

force from the legs.

• When lifting, keep movements smooth. Never exert force abruptly. Use your legs and not

your waist to shift direction.

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4. Fire Prevention

The basic preventive measures are to control all sources of heat and fuels.

For instance:

• Keep the workplace tidy and exercise care

in handling heat sources.

• Inflammable materials, clothes and paper

should be stored appropriately and away

from sources of heat.

• Install, use and maintain electr ical

appliances properly.

• Clean the exhaust hood and ducting

regularly.

• The fuel supply system must be inspected

and maintained regularly, and the switch

should be clearly labelled.

Fire fighting equipment :

• Provide sufficient fire fighting equipment.

• Select and use fire extinguishers

appropriately.

• Fire safety installations at work places

must be regularly maintained by qualified

personnel.

• Never obstruct the above equipment with

other objects or materials.

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Doorsshould be

closedat all times

Fire escape

Emergency response in case of fire:

• Employees should be familiarised with the

emergency response in case of fire,

including the emergency procedures and

escape routes. Regular fire drills should

be practiced.

• Smoke lobby doors should be closed

at all the times, but not locked.

• Fire escape routes must be kept clear.

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Mind your head

2nd Floor

Washroom

slippery surface

5. Housekeeping

Slips, trips and falls can cause injuries. These are generally due to poor housekeeping prac-

tices in the workplace.

For example:

• oil stains on the floor

• materials placed untidily

• uneven floors

• using passageways for storage

Actions to take:

• Remove spilled oil or liquids immediately. If

prompt action cannot be taken, the affected

areas should be isolated and cleaning personnel

notified as soon as possible.

• Goods must be stacked tidily and away from

passageways to prevent falling objects.

• The floor should be kept even

and smooth.

• The drainage system should be

kept clear and the floor kept

dry.

• Passageways should not be

used for storage.

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6. Use of ladders

It is important to use multi-level shelves and ladders to store and access equipment. Ladders have

basic safety requirements that should be followed.

General safety rules for the use of ladders:

• Inspect ladders frequently to ensure that they are in

good condition. Ladders should not be painted - this

may concel cracks.

• To avoid deterioration, ladders should be stored away

from chemicals and direct sunlight.

• When climbing ladders, always face the ladder and grip

it with both hands.

• When a ladder is used in passageways or near the

door, someone should guard the ladder to avoid it being

hit by the door or other people.

• The foot of the ladder should be firmly anchored on

flat, solid ground.

• To avoid electrical shock, metal

ladders should not be used near

electrical installations

• To maintain stability, a ladder should

be mounted near the object being

collected.

• A ladder of suitable height should be

selected to avoid too much body

stretching.

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7. Machinery and Electrical Safety

Machinery used in the catering industry includes mixers, cutters and grinders. Careless use

can result in electrocution or injury.

These points should be noted when operating machines:

1. Only people who have been formally trained and

authorised, should be allowed to operate the

machines.

2. Operating instructions and safety guidelines

should be displayed prominently.

3. Never use dangerous machines without

appropriate guardings.

4. Be careful that clothing or long hair does not get entangled

in the rotating parts of the machinery.

5. Machines should have easily accessible switches that can

be turned off in case of accidents.

6. Machines should be turned off and

unplugged during cleaning. This will

ensure that the power is isolated.

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Electric circuitdiagram

7. Waterproof electrical appliances should be used in kitchens. Avoid overloading the socket.

9. Electrical appliances should be

properly earthed and connected with

circuit breakers to avoid electric

shock.

10. Damaged wires and out-of-order electrical

appliances should be put out of use

immediately, with a "Wait Until Repaired"

sign displayed.

8. Electrical installations should be

regularly inspected by registered

electricians.

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6. Avoid placing knives near the edge of the table or

with the blade facing outwards. When not in use,

knives should be placed on a suitable knife shelf.

7. Knives should not be washed together with other

utensils or instruments.

8. Employees should wear protective clothing such as

gloves and aprons when handling sharp implements.

8. Knives & Sharp Tools

Cuts from knives and sharp instruments are common injuries in the kitchen. The following

safety rules should be studied carefully:

1. Knives should be sharp and maintained in a good

working condition.

2. Suitable knives should be used for different

cutting tasks.

3. Instructions for using knives should be provided to reduce accidents.

4. Apart from cutting, knives should not be used for other

purposes, such as opening cans, etc.

5. Cutting should be done on a suitable cutting board

placed on a firm table.

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9. Hot Objects

Boiling food, hot containers, stoves and ovens are found

in all kitchens. It is critical that management and staff

handle hot objects carefully so as to avoid burns.

1. Boiling liquids should always be placed carefully.

Containers should not be filled to the brim.

2. When carrying or moving boiling liquids, alert people

nearby. Always move slowly.

3. Saucepan handles should never protrude into the

passageway or out from hot stoves.

4. Chefs should wear appropriate protective work

clothes, gloves, aprons and shoes.

5. When handling hot or boiling food, always use gloves or dry towels. Keep a safe distance

from the container - always open lids slowly.

6. Before frying food in hot oil, ensure that the food is as dry as possible. Keep a safe distance

from the pan or pot to avoid being injured by any 'spitting' oil.

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10. Food Elevators

Many restaurants use food elevators for delivery purposes. However, improper use can result

in serious accidents. Management and staff should take note of the following safety measures:

1. Restaurants should develop safety

guidelines for the use of food elevators -

these guidelines should be displayed

prominently.

2. There should be a safety signaling system

for communication between different floors.

3. Never put your head inside the elevator.

4. The food elevator should have an interlock

safety device.

5. The door of food elevators should be kept closed

at all times.

6. The food elevator should be inspected and

maintained regularly by qualified personnel.

7. Be aware of the safe working load - never

overload the elevator.

8. If the food elevator is damaged or out of order, it

should not be used. Immediately notify and the

person-in-charge.

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11. Microwave Oven

The hazards associated with microwave ovens are mainly the possibility of a leakage of micro-

wave energy, or, sealed food exploding during heating. When operating microwave ovens, the

following safety measures must be followed:

1. Any microwave oven should have an interlocking safety device so that when the door has

been opened or is properly closed, the power will be cut off.

2. A clean microwave oven prevents the accumulation of dirty substances that can affect the

door's sealing.

3. Microwave ovens must be maintained by qualified personnel to ensure sound operation.

4. Microwave ovens should not be used to cook sealed food such as cans and eggs, as when

these foods are heated, the inner pressure may cause explosions.

5. Metal utensils should not be heated in the microwave as this may lead to electric arching.

6. The manufacturer's instructions must be strictly followed.

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12. Cold Rooms

Most restaurants have cold storage rooms.

To prevent employees from being locked

inside the cold room or being subject to other

accidents, the following safety measures

should be taken:

1. Cold room doors should to be easily

opened from the inside and have sufficient

interior lighting. Alarm systems should be

installed for emergency purposes.

Alarm

2. If employees need to work inside the cold room for

long periods, they must wear sufficient clothing to

withstand the low temperatures.

3. Avoid working alone in the cold room.

4. The floor of the cold room should be kept clean

- oil stains, and bloodstains may cause slipping.

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13. Chemicals

In the catering industry, chemicals are very common. The

most widely used chemicals are for cleaning, such as

bleaching agents, corrosive agents (such as acid), and

detergents.

Safety tips for using chemicals:

• Appropriate labels should be clearly

displayed on the containers.

• Employees should be given clear instructions

and training on the safe use of chemicals.

• To avoid direct contact with chemicals, suitable protective

clothing (such as plastic gloves, goggles and aprons)

should be worn.

• Chemicals should never be stored in hot places or near

naked flames.

• Never eat, drink or smoke in places where chemicals

are used or stored.

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14. Working Postures

Pains in the neck, back or waist, tenosynovitis and

varicose veins of the lower limbs, are some of the

more common occupational injuries due to awkward

working postures, repetitive motion and prolonged

standing postures.

Preventive measures:

• Learn and adopt the correct postures for lifting heavy objects.

• Use transport equipment to move

heavier objects.

• Use ergonomics in the design and

layout of the workplace. For instance,

the working procedures and the

physical build of employees should

be considered when designing

workstations, tools and equipment

storage.

• Avoid prolonged standing. Short

breaks should be taken.

• Exercise to maintain good muscle

tone.

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Remedial measures:

• Use quieter kitchen appliances; isolate

noisy machines and working procedures

to reduce their impact on the entire

working environment.

• Proper ly maintain machines and

ventilation equipment.

• If the noise level cannot be reduced to a

safe level, the duration of exposure to

noise should be reduced and ear

protectors should be worn.

15. Noise

It is common for catering employees to have impaired

hearing from exposure to noise. However, noise can also

cause headaches, indigestion, as well as constriction of

blood vessels leading to the heart. Noise can affect

workers' morale and concentration and lead to increased

accidents.

Sources of noise in workplaces include:

• Stoves

• Noise caused by improper design and poor

maintenance of ventilation systems

• Collision of utensils

• Noise from mechanical equipment

• Noise from chopping meat or bones

• Noise from talking

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16. Temperature

This applies to the kitchen staff - especially the cook

and the barbecue master. Cooking makes the kitchen

environment hot and humid, and the situation is even

worse in summer.

When working in a hot environment, the body needs

to disperse heat more effectively. There are two

physiological reactions - quicker blood circulation and

sweating. As the latter drains the body of water and

salt, these must be replenished. Otherwise, the loss

of water and minerals will lead to health problems.

When the body cannot disperse heat effectively, the temperature may cause the following

symptoms:

• Heat exhaustion • Dehydration • Heat cramps • Heat stroke

To prevent the above problems:

• The kitchen should have an efficient

ventilation system to maintain a

pleasant working environment.

• The stoves should have an exhaust

hood to disperse heat.

• Staff should be advised to replenish

water and salt in their bodies.

An ideal working environment should have a temperature between 20oC - 26oC and a

relative humidity between 40% - 70%. When working in an environment with a comfortable

temperature and humidity range, staff will work more efficiently and the likelihood of

accidents will be reduced.