What are the psychological hazards in bakery?

Another aspect of high-paced food and service work, such as bakery work, is psychologically stressful working and employment conditions. Psychological distress has been linked to musculoskeletal pain, increasing severity of pain, and multi-site pain.

What are the hazards associated with bakeries?

Most of the injuries occur from falls on the same level and are due to slippery floors and obstructions resulting in fractures, sprains, bruises and cuts. In the bakery industry, floors with flour and/or water spills are the greatest cause of slip, trip and fall injuries.

What are the potential hazards when baking?

The hazards of cooking and baking are mostly related to high temperatures – heat, poor air quality, standing for a long time in the heat, hot dishes, burns, and fire.

What are the Baker hazards?

What are the biological hazards in the bakery?

Eggs are the most common and obvious source of Salmonella in bakery products. Other ingredients which can cause Salmonella are flour, milk, cheese, butter, fruits, nuts, spices, which are used in any one or more bakery products. These causes Salmonellosis which is a common gastro-intestinal food borne illness.

HACCP Food Safety Hazards

What are the 5 biological hazards in food industry?

Examples of biological hazards are: disease-causing bacteria, viruses, parasites, molds, yeasts, and naturally occurring toxins. Some rod-shaped bacteria change into a hard shelled form called a bacterial spore.

What are the 4 main types of hazards?

There are many types of hazards - chemical, ergonomic, physical, and psychosocial, to name a few - which can cause harm or adverse effects in the workplace.

How can you avoid hazards in a bakery?

Avoid cuts, slips, and falls by training staff to deal with potential hazards quickly and efficiently. Baking ingredients can trigger allergic reactions such as asthma, dermatitis, and conjunctivitis. Teach staff about the risks and about wearing the appropriate gear and regularly cleaning up as prevention strategies.

What are the 10 safety precautions while baking?

What are the types of hazard in food hygiene?

There are three major hazards that may be introduced into the food supply any time during harvesting, processing, transporting, preparing, storing and serving food. These hazards may be microbiological, chemical or physical.

What does HACCP stand for?

Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed.

What are the hazards of contamination?

What are the four main categories of contamination hazards? The four main categories of contamination hazards are biological, chemical, physical and allergenic. Some other common hazards may be present when you're storing and handling food, but the majority of hazards can be grouped into these four categories.

What type of hazard is allergen contamination?

Allergenic hazards are those that are caused by allergens in the foods we eat. Allergens are proteins that can cause severe and dangerous reactions in some people. When someone eats a food that contains an allergen that they are allergic to, it produces an abnormal immune response in the body.

Is bakery high risk?

Bakeries traditionally would be considered low risk because the product cannot support the growth of microorganisms but bakery products with cream can.

What is the most serious hazard in a food business?

Chemical contamination

It can cause severe illness and can even be fatal. You can avoid chemical hazards by thoroughly washing fruit and vegetables to get rid of the pesticides, storing products correctly, not using cleaning products around food and not touching pest bait boxes.

What are 2 precautions for baking?

BEFORE BAKING, tie back long hair, clean counters, assemble ingredients and equipment, wash hands and put on an apron. KEEP SEPARATE the measuring, mixing and handling of unbaked batter or dough from cooling, serving and packaging of baked products.

What is the five rules for baking?

Why is safety important in baking?

Clothing: It's a good idea to wear an apron and closed shoes when you are baking. This will keep your clothes clean and your feet safe from falling objects or spills. Sharp utensils and equipment: Baking often requires the use of knives, beaters, mixers and other tools and equipment which could be dangerous.

What PPE is used in bakery?

Apron: Hot liquids and spills can be kept at bay while using an apron. Oven Gloves: These protect the hands of the employees who need to move hot plates and pots and pans around the kitchen. Footwear: Non-slip shoes should be worn at all times, no matter the environment, to prevent slips and falls.

How do you prevent hazards?

Can working in a bakery make you sick?

Dusts such as grain, flour, spices and seasonings can also cause rhinitis (runny or stuffy nose), conjunctivitis (watery or prickly eyes) and other irritant effects. Exposure to these should also be kept to a minimum.

What is a psychosocial hazard in the workplace?

A psychosocial hazard is anything that could cause psychological harm (e.g. harm someone's mental health). Common psychosocial hazards at work include: job demands. low job control. poor support.

What are 5 examples of hazards?

What are the 5 physical hazards?

There are five main classes of physical hazard namely Explosive, Flammable, Oxidising, Gases under Pressure and Corrosive to metals. These are then sub-divided into different categories depending on the degree of danger and these are assigned specific hazard statements to identity them.

Why is bread not a high risk food?

They do not support the multiplication of food poisoning bacteria. Examples include: Preserved food such as jam. Dried foods or food with little available moisture, such as flour, rice, bread and biscuts.