Canteen - Risk Assessment

Summary Area Area No. of Acti Activi vitt No. of Hazar Hazards ds Identi IdentiNo. No. of Risk Risk Asse Assesm smen ents ts Com Compl plete eted d Canteen 17 24 Ni l Office 5 Ni l

Activity 1

Hazards Cooking of food

Chopping vegetables Cleaning the vegetables under running water  Igniting the gas stove

Fingers can get cut Burn injury due to fire Body strain on account of lifting heavy vessels Burn injury due to spillage of oil Burn injury due to spillage of oil Burn injury due to spillage of oil

Putting a vessel on the stove Pouring oil (as per requirement) in the vessel Heat up the oil Frying the vegetables in hot oil Addition of water to the semi fried vegetables to prepare gravy Addition of salt, masala etc Inhalation of fumes Boil / warm as per requirement

Remove the vessel from the gas stove Cool at room temperature Keep the food covered to prevent contamination 2

Packing food Allowing the food to cool to room temperature Carrying the food to a table Putting on food quality hand gloves Packing the food in food quality packets

1. Body strain on account of lifting heavy vessels 2. Burn injury due to hot vessel Contamination of food if it is not covered properly

Contamination of food Body strain on account of lifting heavy vessels containing the food

3

Movement of food / raw materials Food / Raw Materials is split into small units (if the load is heavy) Body strain on account of lifting / Food / Raw Material is carried in appropriate vessel / container  carrying heavy vessels

4

Unloading of raw material from vehicle to food storage area Vehilcle is parked at the rear entrance of the canteen Raw materials packed in bags / packets moved to storage Body strain on account of lifting / area by canteen workers carrying heavy bags / packets

5

Moving food from storage to serving area Food is transferred from large vessels into smaller vessels using spatula etc Burn injury due to spillage of hot food Smaller vessels are carried to the serving area by canteen workers

6

Warming the food to be served in hot water bath The hot water bath is filled with hot water Burn injury due to spillage of hot water   The food that is to be served is put in the serving trays The serving trays are covered with the vessel covers

7

Serving food to employees The canteen worker put on hand gloves

8

Serving water to employees Canteen worker fills a clean jug with water  The jug is placed on the table Clean glasses are left on the t able by the canteen worker 

9

Washing canteen equipment & utensils Dirty plates / glass / utensils are carried by canteen workers to Too many plates carried together can the washing area cause body strain to the worker  Remains of food are removed for the plates / utensils and collected in a bucket The utensils are washed under running water  The utensils are scrubbed with detergent powder  The utensils are washed thoroughly The clean utensils are left on a rack to dry The dry utensils are further cleaned with a clean dry cloth

10

Cleaning the kitchen and cooking platform Gas supply is turned off  Gas burners are switched off  Cooking platform cleaned with detergent water and scrubber  Cooking platform cleaned dry with a dry mop

Falling hazard due to spillage of  detergent water on the floor 

Falling hazard due to spillage of  The floor of the kitchen is cleaned with disinfectant and water  water on the floor  The floor is mopped dry 12

Cleaning the insect killer light The power supply is switched OFF The insectocutors are brought down The tube lights of the insectocutors are dismantled The mesh is cleaned with a dry brush The tube lights are connected again Insectocutor is hung on the wall

13

Cleaning the chairs & tables Detergent soap solution is prepared Thick cotton cloth soaked with the detergent solution is used Falling hazard due to spillage of  to scrub table tops and frames of chairs detergent water on the floor  Clean dry cloth is used to mop it dry

14

Cleaning the Ceiling and walls by brooming A broom is tied firmly to a long, sturdy and light stick The canteen worker covers his face, mouth, head with a clean Dust / dirt may choke nose / mouth cloth etc. The broom with the stick is used to clean the ceiling and walls

15

Disposing the kitchen waste to the waste area The remains of food and other kitchen waste are collected in a bucket The bucket is carried to the waste disposal site Body sprain if the bucket is very heav

Remains of food are collected in a bucket The sink, cleaning platform is cleaned with water  The floor and the surrounding areas are cleaned with disinfectant and water  17 Grinding Operations Grinding machine operations

Falling hazard due to spillage of water  on the floor 

The materials to be grinded are put in the grinding machine receptacle. The machine is started by switching it ON

Shock due to switching with wet hand

The machine is switched OFF on completion of grinding

Shock due to switching with wet hand

The material is removed with a spatula etc.

Activity Operating Computer  Filing Documents Attending Telephone Calls Using Stapler machine to staple papers Using file punch machine to punch holes in papers