Health and Safety

Welcome to UCOL palmerston North we take health and safety very seriously please read the following notes and answer all the questions.

Health and Safety

OSH

All UCOL students must study the following pages it is everyone's responsibility for Health and Safety 

Chef Hayden is the Health and safety officer in block 9 click on the link below to email any concerns you may notice or have in block 9  about health and safety.

 

What is the definition of the term “Hazard”

Hazards are any things that have the potential to cause injury, death or illness in the workplace. A hazard can arise from within the workplace or outside the workplace; it can be occasional, periodic or ever-present; it can be a process, event or activity​.

 

 

Department of Occupational Safety and Health (OSH)

OSH requires all workplaces to conform to New Zealand health and safety standards and codes of practice as set out in the Health and Safety in Employment Act 1992. Failure to comply with the standards may result in legal action.

OSH requirements for employers include the following:

  • Provide and maintain a safe work environment for workers.
  • Provide and maintain facilities for the safety and health of employees at work.
  • Ensure that machinery and equipment in the workplace are  set up and maintained to be safe for workers.
  • Ensure that workers are not exposed to hazards at work.
  • Have procedures for dealing with emergencies that may happen at work.
  • Inform workers of emergency procedures and location of safety equipment.
  • Inform workers of potential hazards and how to prevent them.
  • Provide training or supervision in safe work practice.

OSH requirements for workers include the following:

  • Take responsibility for personal safety.
  • Act in a safe manner in the workplace.
  • Follow employer safety instructions.
  • Follow safety procedures for use of equipment.
  • Take responsibility for the safety of co-workers.
  • Do not misuse safety equipment.
  • The types of injuries commonly encountered in the hospitality industry are the following : 
  • 1 Body stressing (posture, ergonomics, strain)
  • 2. Falls, trips, slips
  • 3. Hitting or being hit by an object (for example a falling pot, a lid, a box from a shelf)
  • Heat (burns)
  •  Radiation (defective microwave, computer)
  •  Electricity (frayed cords, defective equipment, moisture)​


Accident Compensation Corporation (ACC)

The ACC provides comprehensive and compulsory accident insurance for anyone in New Zealand who is injured in an accident whether at work, at home or on holiday. The aims of the ACC are to:

  • Educate people about safety and how to prevent accidents;
  • Help injured people recover;
  • Ensure that injured people receive the right health care.

The ACC covers the cost of insurance for work-related injuries from insurance premiums that are paid by employers and self-employed peoples.

Causes of kitchen accidents

Accidents are usually caused by:

  • Rushing to complete tasks
  • Distraction by co-workers
  • Failure to comply with safety rules and procedures

Accident record keeping

All workplaces must keep a record of workplace accidents and injuries including:

  • Date and time of injury
  • Name of person injured
  • Cause of accident
  • Place of accident
  • Equipment involved
  • Extent of injury
  • Treatment given
  • Action taken

This information is useful for ACC claims and also to who up workplace hazards that need addressing. All serious accidents must be reported to OSH.

 It is  important to report hazards to your supervisor

This is to ensure the hazard is eliminated, isolated or minimised and that the hazard is assessed in regards to its seriousness and appropriate action is taken to avoid it happening again.

 

What are the main points that must be included on a incident and accident report form?

  • Date,time and description of accident and the witness and persons involved.
  • The name of your doctor,phone number and address
  • Date of accident, how much time you will need off work.

Alcohol Policy

 Alcohol Policy

Purpose

To strive to maintain safe campus environments that promote the well-being and health of all employees and students to facilitate teaching and learning and the fulfilment of UCOL’s educational mission.

Students and staff who are under the influence of alcohol (on campus or other associated activities) may create a hazard to themselves and others.

UCOL acknowledges that the use of alcohol is an accepted part of social interaction and behaviour in New Zealand. However, due to the points above, the use of alcohol must be subject to reasonable constraints.

This policy has been adopted primarily to encourage social responsibility and appropriate behaviour in the use of alcohol on campus and in UCOL related activities

Scope

This policy applies to all UCOL campuses.

Responsibility

All staff and students are responsible for implementing this policy.

Policy Statements

Students thought to be deleteriously affected by alcohol shall be excluded from class by the tutor/lecturer. The student may be suspended from further attendance until UCOL has investigated, heard the student’s view and decided the matter.  UCOL may cancel the enrolment of the student at UCOL having regard to all the relevant circumstances on the grounds that the student concerned has been guilty of misconduct or a breach of discipline.

The consumption of alcohol by persons on campus or on UCOL activities will, in all circumstances, recognize the rights of others and the principles of host responsibility will be observed.

Appropriate education on campus on the subject of alcohol use and abuse will be provided as resources permit.

The laws of New Zealand governing the sale of alcohol will be observed at all times. The sale of alcohol on campus will be conducted only in accordance with licences currently in force on the campus.

Responsibility for functions at which alcohol is used will rest with the organisers of the function. In most cases the organisers will need to gain approval for a function from the manager of their section

At all functions, non-alcoholic drinks must be made readily available.

Drugs

Drug Free Campus & Substance Abuse Policy

Purpose

To maintain safe campus environments that promotes the well-being and health of all employees and students to facilitate teaching and learning and the fulfilment of UCOL’s educational mission.

UCOL recognizes that the abuse of any drug may have immediate and unpredictable consequences or cause the subtle, long-term deterioration of one’s health, and that work or scholarly performance can be impaired as a result. The safety of the campus community can also be affected.

Scope

This policy applies to all UCOL campuses.

Responsibility

All staff and students are responsible for implementing this policy.

Policy Statements

UCOL declares all of its campuses drug-free.

As outlined in The Misuse of Drugs Act 1975, the following is prohibited:

The illegal manufacture, distribution, dispensation, possession, sale and use of illicit drugs and controlled substances from all UCOL campuses/properties and at all UCOL activities.

UCOL requires that all students and staff comply with the laws of New Zealand.

Any student on campus or at any UCOL activity thought to be deleteriously affected by drugs shall be excluded from class by the tutor/lecturer and be suspended from further attendance until UCOL has investigated, heard the student(s) view and decided the matter.

 

UCOL may cancel the enrolment of the student at UCOL having regard to all the relevant circumstances on the grounds that the student has been guilty of misconduct or a breach of discipline.

UCOL may, at its sole discretion, report the matter to the Police in order to maintain the well-being of students at UCOL.

When dealing with the Police, students have the right to remain silent and to contact a lawyer to represent them.

If Police invoke search powers, students must give the Police their name, address, date of birth and occupation but otherwise have the right to remain silent.

Relevant Legislation

  1. Health and Safety in Employment Act 1992
  2. Misuse of Drugs Act 1977
  3. Human Rights Act 1998
  4. Bill of Rights Act 1990
  5. State Sector Act 1988
  6. Crimes Act 1961
  7. Summary Offences Act 1966

HouseKeeping

Block 9 Housekeeping

General health

Get regular sleep and exercise. Do not work with food (attend class) if suffering from:

- a cold or flu;
- diarrhoea;
- vomiting;
- skin infection;
- a sore throat;

Report illness to Donna Meehan ext 70902

Dress

We expect you to wear neat and tidy dress at all times. In the kitchen and in the restaurant you are required to wear your uniform which should be clean and ironed. There is an iron located on the first floor of block 9. Remember –you are studying for a career in the hospitality industry where appearance and appropriate behaviour are some of the most important skills you can have. 

ARE YOU CORRECTLY DRESSED?

 

  • Full uniform
  • Cleaned and ironed
  • Leather safety shoes/boots
  • Hair completely covered

 

Correct dress is not only professional, it is a condition of entry to this kitchen

Failure to meet this may prevent your entry on the grounds of Health and Safety

Please be in the correct full uniform waiting outside the kitchen door 15 minutes before class.

 

 

Safety signs

Safety signs are used widely to alert workers and visitors to a slippery surface or prevent them from entering dangerous areas. Signs are usually bold and brightly coloured to attract attention and can have bold text or simply pictures to alert people. These signs are designed to support a health and safety regime.

Please use them 

 

In the kitchen we use many PPT 

Disposable gloves worn when handling chemicals or contaminated products e.g. soiled towels, blood stained linen.


Goggles should be worn to protect the eyes when using harsh cleaners e.g. fat degreasers when cleaning ovens or gueridon.


Meshed gloves can be worn when deboning meat.


Aprons are worn to protect against splashes of chemicals or hot fat or liquids.


Rubber boots protect feet against cleaning chemicals and water.


Uniform protects against burns etc. and is designed to allow for rapid removal e.g. chef’s jacket buttons allow for simple pull off in case hot liquid being spilled over the chest.


Boots are non-slip and provide support as task or job requires extended standing.

 

Classroom Behaviour

NO personal alcohol on the campus.

Cellphones must be turned off during class.

NO illegal drugs on the campus.

NO smoking at all on UCOL property.

You are a team member and should respect each other's opinion and spoken word.

Language to be kept socially and culturally acceptable.

You are responsible for keeping the kitchen and restaurant clean and tidy at all times as this is part of your training and you will be assessed on it (Unit 167 - food safety).

Make sure that your knives, books and clothing are named and locked away when not in use.

Lockers are your personal responsibility. Any lost property is your responsibility and UCOL will not be liable for any loss. There is a lost property box in the office in Block 9.

Facial piercing must be removed or covered before class in the kitchen.

 

Smoking

All UCOL campuses are smoke free which means that no person is permitted to smoke on any UCOL campus or UCOL owned or leased facility and includes:

  • All buildings, including balconies.
  • All outdoor areas on site.
  • Vehicles owned, leased or used for work purposes by UCOL.
  • UCOL childcare centres.

UCOL recognises the dangers to health associated with both active and passive smoking and the right for its staff, students and visitors to be free from the dangers of passive smoking. In New Zealand, smoking-related illnesses are a significant health concern and cause of mortality. Many of these deaths are a result of passive smoking. A smoke free campus reflects UCOL’s commitment to provide a positive and healthy learning environment.

 

Storage of chemicals 

The following rules apply when using chemicals  

Store chemicals in a dedicated, lockable storeroom, out of sunlight.
Store acid cleaners away from alkaline
Store chemicals in their original containers clearly labelled
Maintain a Material Safety Data Sheet (MSDS) register including each chemical
Use chemicals as directed or refer to the MSDS for correct dilution rates
Use the required personal protective equipment for each type of chemical
Dispose of residuals through accredited waste companies

 

The following is  examples of hazardous substances found in a workplace:

Chemicals – e.g. cleaning chemicals
Cooking Liquids – hot fat, stock, soups, sauces
Gases – gas used for cooking, LPG, gas gun used for glazing, gas lamps for gueridon
Gels – cleaning gels, gels used as a heat source
Spirits – alcohol and methylated spirits used for cooking or gueridon

Lifting heavy  boxes

It is important that the correct procedures are used when moving heavy items:

Identify the features of the item to be lifted incl. weight, dimensions, temperature.

Asses the route to be taken
Determine the methods to be used (2 people, trolley, etc.)
Lift the item, bending from the knees with straight back holding the item close to the body
Move the item slowly ensuring clear visibility of path, keeping object close to the body
Check positioning and lower load

                           In the kitchen we recycle so please use the green bin Pig food goes in the white buckets.

 

 

 

Fire

The three methods which can be used to extinguish a fire.

a) Smothering - Oxygen must be excluded (cut‐off the air supply), this is achieved by using sand, earth, foam, CO2 and dry chemical powder.
b) Cooling - The temperature of the burning substances must be reduced below the ignition temperature by the application of cooling agents such as water.
c) Starving - By removing the fuel (flammable material) on fire.

Emergency evacuation routes must remain tidy and free from obstacles. Students must not place or store equipment so that it blocks exits or evacuation routes or immediate access to fire alarms, fire equipment or electrical switchgear.

The following is examples of potential causes of fires and explosions:

Electrical faults e.g. broken or brittle leads leading to contact of wires, incorrect wiring, overloading power points by plugging in too much equipment, using equipment incorrectly e.g. vacuum cleaner being dragged and cord getting snagged.


Gas leaks through damaged pipes, connectors or old equipment without automatic shut off. Gas can build up if not ignited properly and then combust quickly or explode.


Smoking at the premises can also cause fires due to incorrect extinguishing of cigarettes, matches or lighters. Smoking should be restricted and may be legislated and ash trays supplied.


Hot liquids can also ignite e.g. fat splashes on a solid top, deep-fry compounds or liquid chemicals or cleaning agents.


Equipment and tools using a naked flame such as oven pilot lights which may be blown out by the wind, not shut off and then cause gas build up.

                                                   Emergency Gas shutoff button will cut off gas to the kitchen

Other equipment would be a gas gun used for glazing items such as crème brûlée.
 

Fire Prevention

The value of routine checking that electrical equipment, gas taps etc are turned off, and that doors to rooms and staircase are closed, cannot be overemphasised. You are reminded that smoking is not permitted on UCOL premises including entrance foyers.

In the event of a fire

Call the fire service by operating fire alarms and / or by dialling 111

Warn other people in the building about the fire.

If there is time, turn off gas, electricity and ventilation fans and shut any open windows.

Follow the evacuation procedure .

                                                          Note the assembly point is next door in the carpark  

First Aid

When To Dial 111

Life threatening illness or injury - Dial 111 immediately. click here for more info

  • collapse or unresponsive
  • having trouble breathing or not breathing
  • chest pain
  • severe bleeding
  • signs of stroke e.g. face droop, arm weakness, speech changes
  • signs of shock e.g. anxious, pale, cold, sweaty, feeling sick
  • severe allergic reaction e.g. facial swelling, wheezing, nausea
  • repeated or first time seizures
  • severe fracturs and burns
  • MedicAlert conditions

IF IN DOUBT, FIND OUT - ALWAYS DIAL 111 IF UNSURE

Calling an Ambulance

Stay Calm Dial 111

Tell ambulance controller:

Exact Location of Incident

  • name & number of street/suburb, town/city
  • nearby road junction or landmark

Type and seriousness of incident

  • e.g. car crash - 2 vehicles invovled, 2 people trapped
  • report if the person is suffering from: a heart attack, has collasped etc.

Number/sex/age of casualties

  • if known, give details of suspected injuries
  • advise what first aid action is in progress or has happened

Request special assistance

  • especially if fire, gas, power lines are invovled
  • if a person has breathing problems

Give telephone number

  • of the telehone you are using

Remember

1. STAY ON THE PHONE - DO NOT hang up until the ambulance controller does

2. Have a person meet the ambulance at the road side

In Block 9 we have a heart start defibrillator located at the bottom of the stairs on the back wall. Please watch the following video on how to use it.

 

First Aid boxes are located in:

  •  The pantry store in the main kitchen
  •  Behind the bar in the training restaurant
  •  At the entrance to the production kitchen

Please see a class lecturer if an injury occurs.

 

What to DO

Priority Action Plan

Remember the acronym DRSABCD...

DANGER

  • Look for DANGERS (yourself, the casulty, bystanders) - remove casulty from risk if necessary

RESPONSE

  • Check for response - shout and tap on the collarbone

SEND

  • Someone to get an Ambulance (CALL 111)

AIRWAY

  • Open Airway - head tilt, chin lift

BREATHING

  • Check for breathing - look, listen and feel for breathing
  • Yes - place in recovery position
  • No - start CPR

CIRCULATION

  • Start Compressions (30:2) / Control bleeding

DEFIBRILLATION

  • Use AED if needed 

A chef has been slicing ham in your kitchen when the knife slips and they cut their hand badly. How are you going to clean this and describe how you would stop the bleeding?

  • Apply pressure, elevate, and seek medical attention
  • Hold their hand under water and immediately tell your supervisor
  • Apply pressure, loosely wrap and cover with band aid before telling your supervisor
  • Hold cut under running water for 10 minutes

The recovery possition

A position in which all unconscious casualty’s who are breathing may be placed to protect the airway.  The casualty is rolled onto the side; fluids can drain from the mouth and tongue will not fall back and obstruct the airway.  Some casualties are also managed in this position.

 Note: Dial 111 for ambulance in NZ (999 in this video clip is for the UK)

 The recovery position should not be used for an unconscious casualty where a neck or spinal injury is suspected.  To protect the airway the casualty should be “log-rolled” onto their side.

Unconsciousness

The casualty's response is a measure of their Level of Consciousness.

An initial check of consciousness is performed during the Primary Assessment

using the Shout & Tap method.

Levels of Consciousness (& Response)

1. AALERT and responsive

  • Talks and responds to questions e.g. What town are you in?
  • Talks, but may be anxious, irritable or confused
  • May start to become drowsy

- Consider calling 111
2. V - Drowsy but responds to VOICE

  •    Obeys instructions e.g move your arms; open your eyes
  •    Or responds by grunting, groaning, moving the head or similar

    - Consider calling 111
3. P - Unconscious, does not respond to voice, but responds to PAIN

  •    Does not speak or respond to instructions
  •    Moves away from painful stimuli

    - Call 111


4. U - UNRESPONSIVE, Unconscious

  • Does not speak
  • Does not respond in any way to pain or voice

    - Call 111

 

Shock

Shock

Shock is a life-threatening condition that occurs when the body is not getting enough blood flow

to the organs (brain, heart, lungs etc). Shock requires immediate medical treatment.

Signs and Symptoms
• Increased heart (pulse) rate
• Pale, cold, clammy, skin
• Possible nausea and vomiting
• Dry mouth and thirst
• Casualty may become confused or agitated
• Casualty may become semi conscious or unconscious

Treatment

• Reassure the casualty
• Rest the casualty. Lie them down and raise the legs
• Loosen any tight clothing
• Try and keep the casualty warm
• Monitor vital signs

ANAPHYLACTIC SHOCK

Anaphylactic shock is a severe allergic reaction to any one of a variety of allergens

(substances to which the patient is sensitive)

Anaphylactic reactions may result from:
Insect stings:   Bee, Wasp Stings
Ingested substances:  Food, Berries, Nuts, Shellfish
Inhaled substances:  Pollens, Chemicals
Injected substances:  Medications

The onset of an anaphylactic reaction varies from seconds to many minutes following exposure to the allergen.  In general the longer it takes for the reaction to occur, the less likelihood there is the reaction will be life threatening.

Signs and Symptoms

  • Localised inflammation/blotchy skin, may be severe rash
  • Casualty may have tightness in the chest and difficulty breathing
  • Swollen lips or tongue
  • There maybe a whistling sound when casualty breathes
  • Nausea and vomiting
  • In severe cases the airway may become completely blocked and breathing will stop

Treatment

  • If signs of anaphylactic shock are present call 111 immediately
  • Ice packs applied to the neck may reduce any swelling
  • If casualty is conscious they will probably find breathing easier sitting up rather than lying down
  • If unconscious and breathing place in recovery position
  • If not breathing commence CPR

Someone in the restaurant has just eaten fish and they tell you that they have had allergic reaction before when eating it. What are the signs and symptoms of an allergic reaction?

  • Swollen lips or tongue.
  • Nausea and vomiting.
  • May have tightness in the chest and difficult breathing
  • All of these above.

Bleeding

With all bleeding the aim of first aid is to stem the flow of blood and minimise the risk of the wound becoming infected.

Bleeding is controlled by Pressure/Elevation/Rest
• Pressure to the area — applied firmly and directly over the wound normally controls the flow of blood
• Elevation of the part — raising the injured area above the heart slows the flow of blood from the wound
• Rest the casualty — keeps the heart rate and blood pressure down

Treatment
• Elevate the injured part above the level of the heart if possible
• Apply a sterile or clean dressing to the wound. Bandage firmly in place
• If the wound continues to bleed, leave the original bandage and dressing in place, put a pad on top and apply additional pressure with another bandage
• Treat for shock
• Seek medical assistance if the wound is large, dirty or bleeding is severe


Be careful……….
• Take all necessary precautions to avoid the risk of cross infection.
• Monitor the pulse and skin below the wound at regular intervals. Loosen the bandage if too tight

Which one of the following is the appropriate type of dressing to cover up minor cuts when working in a kitchen?

  • Blue waterproof plaster.
  • Bandage
  • Tube gauze.
  • Coloured cloth plaster.

Fractures

Note: Dial 111 for ambulance in NZ (999 in this video clip is for the UK)

A fracture is a broken or cracked bone and include:

• Open fractures: Skin breaks causing open wound
• Closed fractures: Skin not broken 
• Complicated fractures: Damage of adjacent organs
• Stress fracturse: Hairline crack due to repeated stress
• Greenstick fractures: In children's flexible bones
  
Symptoms

• Severe pain 
• Difficulty in movement
• Swelling/bruising/bleeding 
• Deformity/abnormal twist of limb
• Tenderness on applying pressure
  
Treatment - Depends on type and location of fracture

For open fractures
• Control bleeding before treatment
• Dress the wound

For open / closed fractures
• Calm the person 
• Examine for other injuries
• Immobilize the broken wound 
• Apply ice to reduce pain / swelling
• Consult a doctor 
  
DO NOT
• Massage the affected area
• Straighten the broken bone 
• Move without support to broken bone
• Move joints above / below the fracture
• Give oral liquids / food

Burns

Severe Burns and Scalds - Call Ambulance – Dial 111

 Cool
• use slow running water until burn area feels to be at normal body temperature
Clear
• take off rings, bracelets and watches etc to reduce swelling

Cover
• pad between fingers and toes
• cover burn with sterile, non-fluffy material


 Electrical Burns

If the casualty is still in contact with the live line or equipment, break the contact before attempting any form of treatment.

Switch power off

Call Ambulance – Dial 111

Poisoning

Note: Dial 111 for ambulance in NZ (999 in this video clip is for the UK)

Poisons are substances that cause injury, illness or death.  Poisons can be injected, inhaled or swallowed.

  Causes

• Medications /  Drug overdose 
• Occupational exposure /  Insecticides 
• Cleaning detergents/paints 
• Carbon mono oxide gas from furnace, heaters 
• Certain cosmetics /  Certain household plants, animals 
• Food poisoning 

Symptoms

• Blue lips, Skin Rashes /  Difficulty in breathing 
• Diarrhoea, Vomiting/Nausea /  Fever, Headache 
• Giddiness/drowsiness, Double vision /  Abdominal/chest pain 
• Palpitations/Irritability /  Loss of appetite/bladder control 
• Numbness, Muscle twitching, Seizures,  
• Loss of consciousness 

Treatment
 
• Dial 111 for ambulance.
• Try and identify the poison if possible and how much was taken. Ring Poisons Centre (if poison known).
• Check for signs like burns around mouth, breathing difficulty or vomiting 
• Do not induce vomiting unless advised by doctor etc. 
• In case of convulsions, protect the person from self-injury 
• If vomit falls on the skin, wash it thoroughly

NZ National Poisons Centre - 24 hour poisons advice phone: 0800 764 766

fainting

Fainting

Fainting

Fainting occurs due to decreased blood supply to brain.  It is usually very brief and may or may not have medical significance.

Common Causes

• Anxiety, Emotional upset, Stress
• Severe pain, Skipping meals
• Standing up too fast, Standing for a long time in a crowd
• Some medications, Diabetes


Before fainting, a person may experience the following:

• Nausea
• Giddiness
• Excessive sweating
• Dim vision
• Rapid heartbeat or palpitations

Treatment

• When a person feels faint - make them sit down or lie down (if lying down, elevate feet above head level)
• If sitting, position head between knees
• Check to see if airways are clear
• Restore blood flow by loosening clothing/belts/collars
• Patient should become normal within a minute
• If not, seek medical help

YOU HAVE NOW FINISHED