Commercial Hazards: Slips, Trips, Falls and Other Hazards | Les risques commerciaux

[TITLE: Commercial Kitchens: Slips, Trips, Falls and other Hazards] My name’s Allan Mendoza, Occupational Health
and Safety Inspector with the Ministry of Labour, Central East Region. The Ministry of Labour conducts inspections
of Ontario workplaces, including commercial kitchens, to protect workers from slip, trip,
fall and other hazards. Almost 20 percent of injuries and sometimes
fatalities in Ontario workplaces are a result of slips, trips and falls. Most of these,
if not all, are preventable. I’ll be showing you what the Ministry of Labour
looks for when inspecting a commercial kitchen for compliance with the Occupational Health
and Safety Act. Sound-up:
Inspector: “Hi there. My name’s Allan Mendoza, Ministry of Labour, Health & Safety Inspector” When we first arrive, we like to speak with
the owner of the establishment or someone who’s in charge of occupational health and
safety. Sound-up: Inspector: Do you have a worker representativefrom the Joint Health & Safety Committee available?
Employer: I do. Inspector: Perfect. I’d love for them to join
us when we conduct our physical inspection. Employer: Sounds good. We also like, during our visit, to speak to
someone who represents workers who can be a Health and Safety Representative or Worker
Representative on the Joint Health and Safety Committee. The employer’s responsibilities include providing
information and instruction to workers about hazards on their job. Sound-up:
Employer: “One hand is on this side of the guard. Your hand should never be anywhere
near this blade. The other side can hold down here or hold on to the table. You get ready.
You turn it on.” There needs to be adequate worker training
and supervision. The employer has a responsibility to implement policies, procedures and safe
work practices in the workplace for the protection of workers. Sound-up:
Employer: We always turn the machine off, before we reach and take the product. They need to identify, hazards in the workplace
and implement measures to control them. Workers should be encouraged to report workplace
hazards to their employer and their supervisor and the employer is required to ensure that
legislative postings are placed in a conspicuous location in the workplace such as a information
board, where they can find the Occupational Health and Safety Act, a copy of the employer’s
Health and Safety Policy, as well as the Ministry of Labour Health and Safety poster. In commercial kitchens, we’re looking for
non-slip floors, prompt clean-up of spills, secured mats, adequate lighting, clear walkways,
suitable footwear. Should spills occur in the workplace, appropriate
signage should be placed warning other workers of the hazard. We’re looking for clear access and egress
to and from freezer and fridge rooms. Equipment in the workplace should be maintained
in accordance with the manufacturer’s instructions. When it comes to mixers in the workplace,
workers are to be trained in safe usage and operation and demonstrate an understanding of how to operate, the guarding or lock-out system. Sound-up:
Inspector: So how often do you use the mixers in the workplace?
Employer: We use these every day. Inspector: Okay. And are workers trained on
how to use them and operate them? Employer: Absolutely.
Inspector: Great. And if any issues with machines come up, if they’re damaged or need to be
maintained, what do workers do at that point? Employer: What the employees, what the workers
need to do is report it immediately to either myself or the supervisor on duty.
Inspector: Okay. Employers should ensure that workers are trained
in the use of deep fryers. They should be using the baskets when placing food into the
fryer and they should know the appropriate procedure to use when clean-out of the old
fryer oil takes place. Eye wash stations and hand-wash stations should
be accessible. Workers who move material on carts should
have clear, unobstructed views of the path of travel. If not, they should have another
worker assist them while moving the cart. Workers should be trained in the appropriate
use and selection of ladders. Selecting the right ladder for the job. Maintaining appropriate
three-point contact and ensuring that material-handling is kept to a minimum. We all have the right to work in a safe and
healthy environment. A strong occupational health and safety culture requires all the
workplace parties to pay attention to health and safety issues and follow safe work practices. Most, if not all, of these accidents are preventable.
For more information, please visit these websites. For more information, please visit these websites:

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