Causes and Prevention of Hazards in the Food Preparation Area
Chapter One
Objective of the study
The main objective of the study is to examine the causes and prevention of hazards in the food preparation area. Specifically, the study aims
- To evaluate the common hazards in the food preparation area at Nicon Hotel
- To evaluate the causes of hazards in the food preparation area at Nicon Hotel
- To evaluate the preventive measures for the hazards in the food preparation area at Nicon Hotel
CHAPTER TWO
OCCUPATIONAL HAZARDS IN THE FOOD AND DRINK INDUSTRIES
Hazards characteristic of the sector
The food and drink industries cover a highly diversified range of activities. Although some concerns and hazards are common to the whole sector, others are more specific to certain branches of the industries. Despite their heterogeneity, one of the common factors shared by all branches of the food and drink industries is that they are required to follow strict health and hygiene standards, since their products can affect the health of consumers. At the initial stage of food processing, raw materials must be thoroughly washed, while workers have to observe personal hygiene rules, such as the washing of hands. As a result of these rules workers keep their hands constantly in water, which may gradually affect the nerves of their hands and arms. The constant use of water in the workplace also means that the floor is likely to be wet, with a consequent increase in the risk of falling and slipping. Another common feature of the industries is that they are engaged in the processing and transformation of raw materials, such as meat, poultry and seafood, which spoil easily unless processed quickly at a low temperature. In these branches, workers often have to perform their tasks in a refrigerated room, often standing for long hours. The fact that the same task is performed repeatedly at low temperatures also increases the risk of strains, particularly of the elbow and wrist. In some cases, workers have to enter freezing rooms when handling raw materials, such as carcasses. The rapidly expanding demand for frozen and chilled food also has the effect of requiring many workers to work long hours at low temperatures. These workers are liable to suffer from respiratory disorders, frostbite and rheumatic disorders. Other workers have to operate in a high temperature environment. Many products are now given a higher added value through processes involving heat, such as roasting, drying, boiling and baking. Workers in high temperature environments are exposed to the risk of burns. Another characteristic of the sector, particularly in the food industry, is that workers often use sharp and dangerous hand tools to process various raw materials. In the meat processing branch, particularly sharp and heavy butcher’s knives are used to cut and trim meat, which can be greasy and unstable on the cutting board. The floors of meat processing plants can also be dangerously slippery as a result of the animal fats which have been dropped. An additional feature of the industries is that work can be highly seasonal when the raw materials are of seasonal nature. Because raw materials such as fruit and vegetables are highly perishable, they have to be processed within a short period of time. The workload is often heavy immediately after the harvest, while the workers often risk being laid off during slack periods. Because of the seasonality of the work and the pressure on the workers at peak periods, the consequent overexertion can give rise to stress and muscular disorders.
A further characteristic is that workers in certain branches run a high risk of inhaling a heavy concentration fo dust particles, which is likely to result in respiratory disorders and allergies. Processes such as the grinding and mixing of grain, beans, nuts and herbs emit considerable levels of dust into the air. Anyone working in this atmosphere for long hours is liable to inhale dust particles to such an extent that allergic symptons begin to appear. Finally, particularly in the drinks industry, workers are exposed to a high risk of injury from glass bottles, which can fall and break while being washed or burst while being filled. Glass bottles are also a source of high noise levels which can be hazardous to workers’ hearing. Glass bottles are now gradually being replace by aluminium cans and plastic bottles, which are lighter and easier to handle and present no danger of injury to workers. However, the manufacturing of plastic bottles, which often takes place in the bottling plant itself, is a process which produces high noise levels and in which particularly hazardous chemical substances are used.
CHAPTER THREE
RESEARCH METHODOLOGY
Introduction
In this chapter, we would describe how the study was carried out.
Research design
It is a term used to describe a number of decisions which need to be taken regarding the collection of data before they are collected. (Nwana, 1981). It provides guidelines which direct the researcher towards solving the research problem and may vary depending on the nature of the problem being studied. According to Okaja ( 2003, p. 2),” research design means the structuring of investigation aimed at identifying variables and their relationship, it is used for the purpose of obtaining data to enable the investigator test hypothesis or answer research question by providing procedural outline for conducting research”. It is therefore, an outline or scheme that serves as a useful guide to the researcher in his efforts to generate data for his study. This study adopts the survey research design. According to Babbie (1990) cited in Akarika, Ukpe and Ikon (2019:58) survey is probably the best method available to the social scientist interested in collecting original data for describing a population too large to observe directly.
Sources of Data
The data for this study were generated from two main sources; Primary sources and secondary sources. The primary sources include questionnaire, interviews and observation. The secondary sources include journals, bulletins, textbooks and the internet.
Population of the study
A study population is a group of elements or individuals as the case may be, who share similar characteristics. These similar features can include location, gender, age, sex or specific interest. The emphasis on study population is that it constitute of individuals or elements that are homogeneous in description (Prince Udoyen: 2019). In this study the study population constitute of all the staff at NICON luxury Hotel. According to the HRM department of NICON luxury Hotel, there are 200 staff members.
CHAPTER FOUR
DATA PRESENTATION AND ANALYSIS
This chapter presents the analysis of data derived through the questionnaire and key informant interview administered on the respondents in the study area. The analysis and interpretation were derived from the findings of the study. The data analysis depicts the simple frequency and percentage of the respondents as well as interpretation of the information gathered.
CHAPTER FIVE
CONCLUSIONS AND RECOMMENDATION
Conclusion
The following identified factors – working at height, high voltage, loud noise, vibration and faulty machines and equipment are top in the hierarchy of hazards which constitute possible workplace risk to the exposed workers in the FBI in Nigeria. An adequate level of safety practices in the industry is present due to the high level of awareness on safety hazards and risks among the workers and the effectiveness of implementing control measures. Workers are trained on workplace safety hazards management, while policies on occupational safety hazards and risk are implemented and enforced. Administrative control measures are used to reduce hazards and workers make adequate use of personal protective equipment provided by management. Intervention carried out improved worker’s awareness on identification of hazards and risk in the FBIs. Given the high ranking hazards that dominate the industry, there is need to analyze the risks associated with identified high ranking hazards and develop a risk management framework for the industry based on appropriate safety regulations and guidelines such as ISO 31000.
It was concluded that the hotel cooks had health problems due to occupational hazards. Obesity and Back-Pain were the main health problems among them.
Recommendations
In the light of scope, limitations and suggestions of the study following recommendations were drawn as:
- Occupational health services should be provided to the cooks, which include pre-placement □
- Health education and rationalization of the work methods should be given so as to improve the health safety of the workers. □
- Routine health check-ups.
- Cooks should use latest equipments, and if possible should be allotted with fire proof dress code.
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