In any workplace, there are hazards that

can expose employees & workers to injuries

and illnesses including restaurant

Health hazards can be categorized into few

types such as Physical, Biological , Chemical,
Introduction Ergonomics and Psychosocial

Hazard mapping is a technique and visual

representation of a workplace where there
are hazards that could cause injuries or
illness
 Introduction

• Indicators

P - Physical Hazard
C - Chemical Hazard
B - Biological Hazard

E - Ergonomics Hazard
 1. Layout of The
Restaurant
2. Hazard Mapping
3. Hazards Descriptions
and Control Measures
DINING AREA
P E P E P E P
P
E E P
P C B
P E
B C
E P E
P E
P P
E
C B C
PE
P
P P E
P
P

E
C

B E P P E
 C B
P E P
E
C B
P E P E
DINING AREA

PE

P E P E
C B

P

No Hazards Description
1 Cooking activities and hot
cooking equipment
2 Hot grease/ water / food
Hazards In Restaurants
Type Of Potential Health Risk Counter Measure
Hazard
P 1. Burn of skin /body parts 1. Be cautious when handling
2. Scalding hot kitchen equipment
3. Amputation 2. Wear oven mitts and apron
3. Have guards around hot
surfaces
P 1. Burn of skin /body parts 1. Have splash guard installed
2. Scalding around stove
3. Amputation 2. Be cautious when preparing
or serving hot drinks or
meals or when using hot
water dispenser
3. Ensure worker is properly
trained to prepare hot meals
or handle required
equipment
4. Wear protective mitts/apron
when serving hot meals
 Hazards In Restaurants
No Hazards Description Type Of Potential Health Risk Counter Measure
Hazard
3 Delivering P 1. Heat rash 1. Minimize exposure in hot
goods/merchandise in hot 2. Heat stress weather
weather conditions 3. Heat exhaustion (E.g.: dizziness, 2. Drink plenty of water
fatigue, nausea) 3. Loose breathable clothing
4. Heat stroke

4 Inadequate ventilation P 1. Respiratory problem 1. Install a ventilation exhaust

2. Dizziness to remove cooking steam and
3. Heat exhaustion vapour
4. Dryness and irritation of the eyes, 2. If possible get a ventilation
nose, throat, and skin hood that can also filter
5. Fatigue grease
3. Ensure enough “make-up
air”. Discuss with HVAC
professional to ensure that
no “negative pressure
condition” in the restaurant
 Hazards In Restaurants

No Hazards Description Type Of Potential Health Risk Counter Measure

Hazard
5 Cold Temperature P 1. Reduced capillary blood flow 1. Use “buddy system”.
2. Frost bite 2. Drink warm beverages in cold
E.g.: Working at Freezer/ 3. Blisters weather.
cold storage area, 4. Hypothermia 3. Minimize the time working in
Delivering goods during 5. Drowsiness cold temperature and take
winter short breaks to warm up.
6 Hit by Object P 1. Minor injuries 1. Avoid storing sharp, large or
2. Head injuries heavy objects on high
Falling object 3. Concussion shelves.
Flyaway object 4. Vision loss 2. Stack boxes securely to
5. Loss of motor skills prevent it from falling.
3. FIFO system
 Hazards In Restaurants

No Hazards Description Type Of Potential Health Risk Counter Measure

Hazard

7 Slips, trip and fall P 1. Fractures 1. Eliminate spillage by

E. g. : Greasy floor, wet
floor, uneven surface.
2. Sprains designing sinks and troughs
3. Bruises that can avoid spillage of
4. Cuts water or other fluid on the
floor
2. Non slip floor surfaces
3. Drainage in wet areas
4. Use trolley when serving
food to avoid spillage
5. Suitable footwear
6. Floor dryer
7. Cleaning procedure
8. Avoid obstacle on pathway
 Hazards In Restaurants
No Hazards Description Type Of Potential Health Risk Counter Measure
Hazard

8 Handling sharp or P 1. Cuts 1. Ensure employee handling

powered equipment 2. Lost of body parts/ amputation ( E.g. cutting equipment is not
: fingers) underage and has proper
E.g.: Knives, slicers, 3. Strangulation training
crushers, powered 2. Guard
equipment 3. Ensure aprons and clothing is
neatly worn and not loose to
avoid getting tangled with
powered equipment. Avoid
using jewellery or accessories
that can be caught in
machineries. Hair must be
covered in caps.
4. Avoid hands into machinery
to manipulate food. Use
pushers or tamps to move
food in machinery.
 Hazards In Restaurants
No Hazards Type Of Potential Health Risk Counter Measure
Description Hazard
9 Ergonomic Hazard E 1. Strains and sprains of back, neck 1. Get help when lifting heavy
and shoulder. goods, containers or
1. Loading & furniture. Avoid lifting it
unloading heavy 2. Muscle pain / injuries alone. Ensure that proper
goods, lifting lifting technique is done to
heavy containers 3. Severe back pain avoid injuries.
or furniture 2. Limit the number of plates
2. Balancing heavy 4. Musculoskeletal injuries served. Balance the load by
trays when placing heavier item at
serving customers 5. Repetitive motion injuries (RMI) centre of tray. Use both
( awkward hands instead of balancing
posture) with one hand. If serving
3. Repetitive many customers, use trolley.
movement ( 3. Alternate hands when doing
reaching across repetitive tasks.
tables, clear 4. Move items closer instead of
tables) overreaching by extending or
4. Prolonged bending
standing 5. Rotate jobs
 Hazards In Restaurants
No Hazards Description Type Of Potential Health Risk Counter Measure
Hazard

10 Electrical Hazards P Physiology effect 1. Use ground fault circuit

( 1 second contact) interrupters (GFCIs). Avoid
a) Improper wiring/ using damage appliances and
ungrounded outlets 0.001 A to 0.01 A – mild tingling ensure that appliances used
sensation are tested and approved for
b) Worn or damage cords use by safety council.
and appliances 0.01 A to 0.1 A – Sustained muscular 2. Ensure that all circuit breaker
contraction, Severe shock, Breathing or fuse boxes bear a label for
c) Wet clean-up process difficulties, Muscular paralysis each circuit breaker or fuse
that clearly identifies its
d) Unsafe work practice 0.1 A- 0.2 A – fatality due to heart corresponding outlets and
failure, breathing stops fixtures.
3. Provide briefing for all
0.2 A and above – fatality, severe burn workers upon being hired
and explain about safe
operating procedure and
electrical hazard as well as
safe work practices
 Hazards In Restaurants
No Hazards Type Of Potential Health Risk Counter Measure
Description Hazard
11 Vibration P 1. Loss of grip strength 1. Choose equipment that
2. Tingling and loss of sensation in the emits less vibration or
E.g.: From manual fingers choose automated type of
hand mixer 3. Pain and discomfort at joints, wrist appliance
or fingers 2. Job rotation
12 Noise P 1. Permanent Hearing loss 1. Smart placement of noisy
2. Temporary Hearing loss machines
Noise emitted by
electrical equipment, 2. Sound absorbers
Transport ( drive-thru
area), HVAC system 3. Select machine that emits
less noise

4. Reduce individual employee

exposure time to loud noises
by rotating workers through
the drive-thru area.
 Hazards In Restaurants
No Hazards Description Type Of Potential Health Risk Counter Measure
Hazard

13 Poor Lighting E 1. Eye strain 1. Ensure adequate number of

2. Headaches lights are installed especially
Incorrect design 3. Other injuries caused by in kitchen and storage area.
Glare misjudgement of the position, shape 2. Fix lights if it is broken
Flicker or speed of an object can lead to immediately.
Insufficient lighting accidents and injuries due to poor 3. Smart placement of lights
lighting 4. Arrange for a suitable
assessment on the lighting
levels .
14 Radiation P Radiation health effects ( long term 1. Unplug appliances if not in
exposure, repeated exposure): use.
From appliances such as 2. Stay at a reasonable safe
Microwave ovens and 1. Damage sensitive cell tissues/ organ distance while running
coffee maker 2. Damage to eyes appliances.
3. Skin disorder 3. Ensure seals for microwave
oven is in good condition.
4. Do not tamper with or
inactivate the oven safety
interlocks.

No Hazards Description
15 Fire Hazard
Faulty electrical or heating
equipment, dirty ducts,
unattended cooking
activities , improper
storage of flammable
goods.
Hazards In Restaurants
Type Of Potential Health Risk Counter Measure
Hazard
P Besides getting burns and scald from 1. Ensure equipment is in good
fire, excessive smoke inhalation also can condition before using.
cause effects as listed: Switch off when not in use
2. Do not store flammable
1. Cough, respiratory problem, trouble goods near heat source
breathing 3. Avoid unattended cooking
2. Chest pain activities
3. Abdominal pain 4. Proper housekeeping
4. Nausea & vomiting 5. Fire fighting equipment
5. Eye irritation and vision problem
6. Headaches

No Hazards Description Type Of
Hazard
16 Prolonged contact or over
exposure with chemicals
from general purpose
cleaners that contain
Alkylphenol, Etoxylates,
Butoxyethanol
Hazards In Restaurants
Potential Health Risk
C Short term effect
1. Skin damage or irritation or swelling
2. Eye damage or irritation
3. Breathing problems
4. Headache and dizziness
5. Stomach pain and vomiting
Long term effect
1. Hormone disruption
2. Damage to kidneys and developing
foetus
3. Liver cancer
Counter Measure
1. Enquire staff to wear proper
PPE ( face mask and gloves)
during kitchen and toilet
cleaning activities.
2. Provide adequate training to
staffs on correct procedures
on how to use or apply the
chemicals during cleaning.
3. Provide written procedures
and display it on the visible
area.
4. Staffs need to follow the
instructions/ procedures
5. Having a proper duty rooster
that assign different staffs
everyday to avoid continuous
exposure.
6. Provide proper storage for all
cleaning chemicals.
 Hazards In Restaurants
No Hazards Description Type Of Potential Health Risk Counter Measure
Hazard
17 Use wrong mixture of C 1. Release of gases or fumes from the 1. Provide written instructions
cleaning chemicals such mixture can cause workers to feel ill and procedures to achieve
mixture of ammonia and and having breathing problems. proper mixture.
bleach 2. Poisoning if touch products with 2. Staffs wear proper PPE
large amounts of ammonia (gloves and face mask).
3. Provide proper chemical
storage.
4. Avoid use of concentrated
chemicals, chose cleaning
chemicals with mild
concentration.
5. Ensure proper label and
availability of material safety
data sheets (MSDS) of all
cleaning chemicals.
6. Provide adequate training for
staffs especially on how to
read the label or MSDS.
 Hazards In Restaurants
No Hazards Description Type Of Potential Health Risk Counter Measure
Hazard
18 Uncontrolled exposed to C Short term effect 1. Enquire staff to wear proper
chemicals from toilet 1. Skin and eye irritation PPE ( face mask and gloves)
cleaners that contain 2. Burning of skin during kitchen and toilet
hydrochloric and 3. Cough and irritation at throat cleaning activities.
phosphoric acid 4. Diarrhea, vomiting and nausea 2. Provide adequate training to
staffs on correct procedures
Long term effect on how to use or apply the
1. Dermatitis chemicals during cleaning.
2. Bronchitis 3. Provide written procedures
3. Damage to respiratory tract and display it on the visible
19 Sodium hydroxide and C Short term effect area.
trisodium phosphate 1. Skin and eye irritation 4. Staffs need to follow the
exposure from heavy duty 2. Burning of skin instructions/ procedures
degreasers and oven 3. Nose, throat and mouth irritation 5. Having a proper duty rooster
cleaners 4. Lung irritation that assign different staffs
everyday to avoid continuous
Long term effect exposure.
1. Damage of lung
2. Continuous cough and bronchitis
3. Breath shortness

No Hazards Description Type Of
Hazard
20 Contact with sick
customers (Infection of
different type of viruses
and bacteria)
21 Exposure to contaminated
items with blood or body
fluids
Hazards In Restaurants
Potential Health Risk Counter Measure
B Might cause several disease such 1. Arrange proper training for
1. Flu, fever staffs to deal with sick
2. Tuberculosis customers
3. Methicillin-resistant Staphylococcus 2. Wear face masks and gloves
aureus (MRSA) 3. Install air sufficient air
4. Lyme disease purifier
B 1. Ask experience or older staff
to deal with the clean up
procedure
2. Wear proper PPE during the
clean up procedure (gloves,
face mask)
3. Prepare proper training for
staff on dealing with the
situation that deal with
exposure of bloods or body
fluids.
 Hazards In Restaurants

No Hazards Description Type Of Potential Health Risk Counter Measure

Hazard
22 Existence of poison B Can cause infestation and spread of 1. Having regular inspection
animals and insects such bacteria and viruses done by the employer
Rats, cockroaches, ants 2. Clean the restaurants every
etc Tendency to contaminate large amount day
of food sources 3. Having qualified agencies
that deal with pest and
rodent control.
Can cause several diseases, 4. Install repelling rodents
1. Leptospirosis device
2. Lymphocytic Choriomeningitis 5. Having proper duty rooster
(LCM) for cleaning activities
3. Rat bite fever 6. Ensure proper and neat
4. Salmonellosis storage of food sources.