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Project-based Learning and Multimedia: What It Is?
Transcript of Project-based Learning and Multimedia: What It Is?
SLIPS, TRIPS & FALLS
Occupational safety and health (OSH) is increasingly recognized by governments and international organizations as an important part of public health.
Occupational safety hazards re natural risks present in certain workplaces. Millions of workers are at risk from exposure to physical, chemical, biological, or psychosocial hazards, sometimes, even a combination of them.
Cleaning products such as bleaches, oven cleaners, floor cleaners, stainless steel cleaners, and ammonia solutions may require the use of rubber gloves. If there is a risk of splashing chemicals near the eyes, a face mask or goggles may be necessary.
Accidental ignition of hot oils and greases, paper materials coming into contact with hot stoves and ovens, faulty electrical equipment, wet electrical equipment, and appliances are the usual causes of fires.
Injuries from repetitive motions, unchanging and/or poor posture when seating, kneeling, and standing; incorrect lifting techniques; and forceful motions or grips on objects cause ergonomic risks.
Carbon monoxide is produced by the incomplete burning of solid, liquid, and gaseous fuels, such as charcoal, and causes death if there is improper ventilation.
OCCUPATIONAL SAFETY HAZARDS IN THE FOOD SERVICE INDUSTRY
Occupational health risks can be described as the possibility of suffering health impairments from exposure to a hazard that originates in the working environment. In risk-assessment literature, the term hazard typically refers to the source of the risk.
An injury acquired from contact with hot surfaces of an equipment, flames hot food, liquids, and faulty microwave ovens.
A skin opening from an accidental incision of sharp objects can cause exposure to blood-borne pathogens such as Hepatitis B and HIV.
Open ranges, stove doors, kitchen doors trolleys, stairs, defective ladders, foot stools, and wet, cluttered, or slippery floors are common causes of these injuries.
COMMON WORK-RELATED INJURIES IN THE FOOD SERVICE INDUSTRY
REASONS FOR OCCUPATIONAL SAFETY AND HEALTH STANDARDS
MARK L. VILLERO