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AREA Kitchen

EXISTING OR POTENTIAL HAZARDS Damp or wet floors possible: a. to cause accident to employees; b. it allows pests, worms, mosquitoes, flies, and molds; c. produce poisonous odor that may affect the food or the employee

TYPE OF HAZARDS Physical Biological Chemical

CAUSES *Water spillage from faucet or from undrained sink. *Oil or other liquid leak or leftover food *Spill from un-mounted container of liquid substance Improper arrangement of storage *separation * elimination *control

RECOMMENDATION The floor should be kept clean and dry as much as possible to prevent accidental slips within the area


Unorganized arrangement of ingredients and items that may cause spoilage, contamination of substances


Improper safekeeping of a. toxic and non-toxic substances b. flammable and combustible


Poor safekeeping and improper practices

The kitchen staff are responsible for: a. Inventory of supply (checking of labels, precautionary measure and direction b. Labeling of products and item c. First in and first out procedure Delegation of responsibilities

materials c. separation of chemicals (powder, liquid and gaseous form Electrical appliances were: a. Unlabelled such as caution voltage etc. b. Place in damp, wet location c. Unguarded from moving parts d. Unsafe from extreme heat or vapor e. Use beyond its limitations and standards. f. Cleaned and maintained by the inexperienced personnel


Housekeeping procedure failed to recognize the possible cause and effect of unsafe conditions

SOP regarding the safety practices on how to: Use electrical tools/appliances within their designed limitations.[the safety instructions and additional information found on manual or from the supplier should be kept for future use. Operate tools and be aware of the dangers. ( If possible three-wire cord contain two current carrying conductors and a grounding conductor. Or double insulation. Care and maintain

Plugs, outlet, socket and wiring that are 1. Place near damp areas: 2. Un-insulated ungrounded appliances; 3. Near from extreme heat, vapors, and mist 4. Unguarded from combustible and flammable materials 5. Unprotected rat bites or any related pest activities. 6. Leaving the equipment unattended esp. appliances that may overheat or explode. 7. Match or attached equipment or appliances i.e. mobile clip charger or appliance does not conform to FCC standard. 8. Unreported damaged, torn, and broken wire 9. Overflowing grease trap


Poor housekeeping procedure Unaware to SOP on care and maintenance Incorrect unsafe acts and practices Preventive measure that are neglected and unreported

before and after operation. The superior must inform for the safekeeping and checking of tools and equipment and his staff has responsibility to use and maintain it properly.


Un-maintained grease trap

Weekly monitoring of grease trap