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GALLEY CANOPY FILTER AND HOOD CLEANING
HAZARDS:
-
SLIPPERY DECK
POOR HYGIENE
SHARP EDGES
INCORRECT USE AND HANDLING OF CHEMICALS
REMOVING CANOPY FILTER
HOT SURFACE
UNSECURED STEPLADDER
ADVERSE WEATHER CONDITION
AS A CHIEF COOK , I ALWAYS CONDUCT A TOOLBOX TALK EVERY MORNING
AND I DISCUSSED TO THEM ALL OF THE THESE HAZARDS. I KNOW THAT
NOBODY IS PERFECT THAT IS WHY DAILY ORIENTATION ABOUT SAFETY IS THE
ONLY WAY TO LET MY PEOPLE LEARN BY HEART THE IMPORTANCE OF
EMPLOYING SEVERAL CONTROL MEASURES FOR THEIR OWN BENEFIT AND
FOR THE BENEFIT OF THE OTHERS WORKING IN THE SHIP.
-
ALL OF THESE HAZARDS WERE EXPLAINED AND DISCUSSED TO THE 2 ND COOK
AND
MESSMAN
SO
THAT
THEY
KNOW
WHAT
PARTICULAR
CONTROL
MEASURES ARE TO BE EMPLOYED AND EVERYTIME WE ARE IN THE
WORKPLACE, I STILL MONITOR THEM IF THEY WEAR PRECAUTIONARY
MEASURES SUCH AS WEARING MAXICUT GLOVES TO AVOID SHARP EDGES,
CLEAN UP ANY SPILLS IMMEDIATELY TO AVOID SLIPPER DECK, REVIEW THE
MSDS
GUIDELINES
FOR
AVOID
INCORRECT
USE
AND
HANDLING
OF
CHEMICALS, THEY SHOULD WEAR GOGGLES, BOILER SUIT, DUST MAST,
RUBBER GLOVES AND SAFETY SHOES WHEN REMOVING CANOPY FILER TO
AVOID EYE INJURY, CONTAMINATION AND DEBRIS FALLING.
FOR HOT
SURFACE, I ALREADY ORIENTED THEM THAT THEY SHOULD SWITCH OFF
ELECTRICAL POWER OF HOT PLATES AND ENSURE HOT PLATES ARE
COMPLETELY COOL BEFORE INITIATING THE TASK.
-
AFTER I CONDUCT THE TOOLBOX TALK, I IMMEDIATELY PERFORM THE
REVERSE TOOLBOX TALK—THIS IS THE PROCEDURE WHEREIN THE 2 ND COOK
WILL RECAPITULATE WHAT I HAD SAID, THIS PROCEDURE IS DONE IN ORDER
TO KNOW WHETHER THEY REALLY KNOW OR IF THEY ARE FAMILIARIZE WITH
THE MEASURES AND RESPONSIBILITIES THEY MUST PERFORM IN ORDER TO
CONTROL AND PREVENT ACCIDENT AT SHIP.
GENERAL CABIN AND ACCOMODATION CLEANING
AND LAUNDRY SERVICES
-
AS A CHIEF COOK , I ALWAYS CONDUCT A TOOLBOX TALK EVERY MORNING
AND I DISCUSSED TO THEM ALL OF THE THESE HAZARDS. I KNOW THAT
NOBODY IS PERFECT THAT IS WHY DAILY ORIENTATION ABOUT SAFETY IS THE
ONLY WAY TO LET THE GALLEY TEAM LEARN BY HEART THE IMPORTANCE OF
EMPLOYING SEVERAL CONTROL MEASURES FOR THEIR OWN BENEFIT AND
FOR THE BENEFIT OF THE OTHERS WORKING IN THE SHIP.
-
TODAY, I ALREADY DISCUSS TO THEM SEVERAL HAZARDS IN LINE WITH THEIR
WORK SUCH AS ELECTRICAL EQUIPMENTS THAT IF THEY DID NOT TOOK ANY
PRECUATIONARY MEASURES IT WILL CAUSE ELECTROCUTION, DEATH AND
PERSONAL INJURY, I ALREADY DISCUSS TO THEM THAT THEY SHOULD CHECK
EQUIPMENTS PRIOR TO USE, DO NOT OPERATE MACHINE WITH WET HANDS,
REPORT ANY FAULT FOUND AND DO NOT USE UNTIL FURTHER NOTICE,
PLANED MAINTAINANCE ACCORDINGLY AND DO NOT OPERATE MACHINES IF
NOT TRAINED TO DO SO. ALSO THE SAME WITH UNSECURED DOORS, I TALK
ABOUT THE CONSEQUENCES OF IT LIKE PERSONAL INJURIES, TRAPPED BODY
PARTS SO I TOLD THEM SEVERAL CONTROL MEASURES LIKE SECURING THE
DOOR, STAND CLEAR FRO CLOSING DOOR, DO NOT PUT HANDS IN BETWEEN
THE DOOR, FOLLOW FULL CYCLE OF CLOSING THE DOOR, DO NOT FORCE TO
CLOSE AND IF DOOR CLOSER IS NOT WORKING THEY SHOULD REPORT IT
IMMEDIATELY. OTHER HAZARDS LIKE INCORRECT USE OF MACHINE THAT CAN
DAMAGE EQUIPMENT OR MAY CAUSE FIRE, I TALK ABOUT IT AND TOLD THEM
THAT TO AVOID IT THEY SHOULD FOLLOW USE OF MACHINE ACCORDING TO
MANUFACTUERS INSTRUCTION, DO OT OVERLOAD MACHINE, USE INDICATED
AMOUNT OF SOAP, WASH LINENS TO A 90 Oc CYCLE AND CLEAN FILTER
BEFORE AD AFTER USE, I ALSO INFORM THEM ABOUT THE UNATTENDED
MACHINE THAT THEY SHOULD NOT OPERATE MACHINE BETWEEN TWELVE TO
SEVEN, DO NOT WASH BOILER SUITS TO THE WASHING MACHINE THAT IS
INTENDED FOR LINEN ONLY AND IRONING MACHINE SHOULD NOT LEFT
STANDING ON COMBUSTIBLE MATERIALS AND SWITCH OFF THE MACHINE
AFTER USE. AND ANOTHER HAZARD THAT I DISCUSS DURING OUR TOOLBOX
TALK IS THE TRANSITTING ON STAIRWAYS, BECAUSE IT MAY CAUSE SLIPS, TRIP
AND FALL AND PERSONAL INJURIES, SO SOME CONTROL MEASURES I TOLD
THEM IS THAT THEY SHOULD PERFORM ONE HAND FOR SHIP AND ONE HAND
FOR THEMSELVES, DO NOT CARRY LOADS WITH BOTH HANDS, ALWAYS USE
LIFE WHENEVER IT IS POSSIBLE AND STAIRS MUST BE CLEAR FROM ANY
OBSTRUCTION AND FREE FROM ANY GREASE. ( BASAHIN MO NA LANG IBANG
HAZARDS…. MAGUMPISA KA SA PAGSABI NG: ANOTHER HAZARD IS THE
___________ ITS CONSEQUENCES ARE ___________________, SO I ORDER TO
AVOID THESE HAZARDS, SEVERAL CONTROL MEASURES ARE TO BE
FOLLOWED, THEY SHOULD_______________________, ______________.)
-
AFTER I CONDUCT THE TOOLBOX TALK, I IMMEDIATELY PERFORM THE
REVERSE TOOLBOX TALK—THIS IS THE PROCEDURE WHEREIN THE MESSMAN
WILL RECAPITULATE WHAT I HAD SAID, THIS PROCEDURE IS DONE IN ORDER
TO KNOW WHETHER THEY REALLY KNOW OR IF THEY ARE FAMILIARIZE WITH
THE MEASURES AND RESPONSIBILITIES THEY MUST PERFORM IN ORDER TO
CONTROL AND PREVENT ACCIDENT AT SHIP.
DEEP FAT FRYER CLEANING AND CHANGE OIL
-
AS A CHIEF COOK , I ALWAYS CONDUCT A TOOLBOX TALK EVERY MORNING
AND I DISCUSSED TO THEM ALL OF THE THESE HAZARDS. I KNOW THAT
NOBODY IS PERFECT THAT IS WHY DAILY ORIENTATION ABOUT SAFETY IS THE
ONLY WAY TO LET THE 2ND COOK LEARN BY HEART THE IMPORTANCE OF
EMPLOYING CONTROL MEASURES FOR THEIR OWN BENEFIT AND FOR THE
BENEFIT OF THE OTHERS WORKING IN THE SHIP.
-
TODAY, I ALREADY DISCUSS TO THE 2 ND COOK HIS WORK REGARDING DEEP
FAT FRYER. SEVERAL HAZARDS IN LINE WITH THEIR WORK ARE: INCORRECT
COOKING PROCEDURE THAT CAN CAUSE SCALDS AND BURNS AND OI SPILL,
IN ORDER TO CONTROL THIS TO HAPPEN I TOLD HIM TO REMOVE EXTRA ICE
IN THE FROZEM ITEMS PRIOR TO LOWERING, DO NOT REMOVE FRYER BASKET
AND USE IT WHEN COOKING, USE SUITABLE UTENSILS SUCH AS TONGS FOR
COOKING AND UNIFORM SLEEVES MUST BE ROLLED DOWN AND WEAR OVEN
MITTS WHEN COOKING. ANOTHER HAZARD IS THE SLIPPER FLOORS, SECOND
COOK MUST ENSURE FLOORS ARE KEPT AS DRY AS POSSIBLE AT ALL TIME,
CLEAN UP ANY SPILLS IMMEDIATELY, PUT UP A NOTICE WHEN CLEANING IN
PROGRESS AND AFTER CLEANING THER EQUIPMENT FLOORS NEEDS TO BE
THOUROUGHLY WASHED AND MADE FREE OF ANY GREASE AND RESIDUE. IN
LINE WITH STREAM WHICH CAN CAUSE THEM SCALDS AND BURNS, I DISCUSS
TO HIM THE CONTROL MEASURES OF THIS HAZARD THAT DEEP FAT FRIER
NEEDS TO BE FULLY DRY PRIOR TO BEING FILLED WITH OIL AS ANY TRACES
OF WATER CAN GENERATE
STEAM UNDER THE OIL OR CAN CAUSE OIL
SPLUTTERING, KEEP AWARE OF STEAM GENERATED WHEN CLEANING A HOT
SURFACE AND WEAR GLOVES. FOR ELECTRICITY HAZARD THAT CAN CAUSE
ELECTRECUTION, ELECTRICAL SHOCK, SHORT CIRCUITS AND FIRE, I DISCUSS
THAT THEY SHOULD PERFORM THE CONTROL MEASURES SUCH AS MAIN
POWER SUPPLY TO BE ISOLATED PRIOR STARTING ANY CLEANING UP, DO NOT
USE EXCESS OF WATER OR CHEMICALS, ENSURE EQUIPMENT IS FULLY DRIED
PRIOR TO USE AND IF SUSPECTED OF FAULTY, STOP WORK AT ONCE AND
REPORT
IMMEDIATELY.
(
BASAHIN
MAGUMPISA KA SA PAGSABI NG:
MO
NA
LANG
IBANG
HAZARDS….
ANOTHER HAZARD IS THE ___________
ITS CONSEQUENCES ARE ___________________, SO I ORDER TO AVOID
THESE
-
HAZARDS,
SEVERAL
CONTROL
MEASURES
ARE
TO
BE
FOLLOWED, THEY SHOULD_______________________, ______________.)
AFTER I CONDUCT THE TOOLBOX TALK, I IMMEDIATELY EXECUTE THE
REVERSE TOOLBOX TALK WHEREIN IN THIS PROCESS, I LET THE SECOND
COOK
SAY
AGAIN
WHAT
I
HAD
SAID
REGARDING
THE
HAZARD,
CONSEQUENCES AND THE CONTROL MEASURES THEY MUST CARRY OUT,
THIS PROCEDURE IS DONE IN ORDER TO KNOW WHETHER THEY REALLY
RECOGNIZE OR IF THEY ARE FAMILIARIZE WITH THE MEASURES AND
RESPONSIBILITIES THEY MUST ACCOMPLISH IN ORDER TO CONTROL AND
PREVENT ACCIDENT AT SHIP.
GENERAL CATERING OPERATION, HACCP
PRACTICES AND DAILY MAINTENANCE OF GALLEY
EQUIPMENTS
-
AS A CHIEF COOK , I ALWAYS CONDUCT A TOOLBOX TALK EVERY MORNING
AND I DISCUSSED TO THEM ALL OF THE THESE HAZARDS. I KNOW THAT
NOBODY IS PERFECT THAT IS WHY DAILY ORIENTATION ABOUT SAFETY IS THE
ONLY WAY TO LET THE GALLEY PERSONS LEARN BY HEART THE IMPORTANCE
OF EMPLOYING CONTROL MEASURES FOR THEIR OWN BENEFIT AND FOR THE
BENEFIT OF THE OTHERS WORKING IN THE SHIP.
-
TODAY, I ALREADY DISCUSS TO THEM SEVERAL HAZARDS IN THE WORKPLACE
SUCH AS:
SHARP EDGES
ADVERSE WEATHER CONDITION
POOR PERSONAL HYGIENE
INCORRECT USE AND HANDLING OF CHEMICALS
INSUFFICIENT TIME FOR DEFROSTING FROZEN PRODUCTS
INAPPROPRIATE USE OF CHOPPING BOARDS
HOT IMPLEMENTS AND UTENSILS
INCORRECT USE OF ELECTRIC BAIN MARIE AMONG OTHERS.
(banggitin mo pa ang iba)
-
IN
LINE
WITH
THESE,
CONSEQUENCES
OF
SHARP
EDGES
ARE____________________, IN ORDER TO CONTROL THIS TO HAPPEN I TOLD
THEM
TO__________________________,
______________________.
ANOTHER
HAZARD IS THE _______________________, IF NOT PREVENTED, SEVERAL
CONSEQUENCES THEY MAY FACE ARE__________________________, SO IN ORDER
TO PREVENT AND CONTROL, SEVERAL MEASURES SHOULD BE MAINTAIN
SUCH AS:_________________________________ ( BASAHIN MO NA LANG IBANG
HAZARDS…. MAGUMPISA KA SA PAGSABI NG: ANOTHER HAZARD IS THE
___________ ITS CONSEQUENCES ARE ___________________, SO I ORDER TO
AVOID THESE HAZARDS, SEVERAL CONTROL MEASURES ARE TO BE
FOLLOWED, THEY SHOULD_______________________, ______________.) (isa
isahin mo dito)
-
AFTER I CONDUCT THE TOOLBOX TALK, I IMMEDIATELY EXECUTE THE
REVERSE TOOLBOX TALK WHEREIN IN THIS PROCESS, I LET THEM SAY AGAIN
WHAT I HAD SAID REGARDING THE HAZARD, CONSEQUENCES AND THE
CONTROL MEASURES THEY MUST CARRY OUT, THIS PROCEDURE IS DONE IN
ORDER TO KNOW WHETHER THEY REALLY RECOGNIZE OR IF THEY ARE
FAMILIARIZE WITH THE MEASURES AND RESPONSIBILITIES THEY MUST
ACCOMPLISH IN ORDER TO CONTROL AND PREVENT ACCIDENT AT SHIP.
OVEN AND STOVE RANGE CLEANING
-
AS A CHIEF COOK , I ALWAYS CONDUCT A TOOLBOX TALK EVERY MORNING
AND I DISCUSSED TO THEM ALL OF THE THESE HAZARDS. I KNOW THAT
NOBODY IS PERFECT THAT IS WHY DAILY ORIENTATION ABOUT SAFETY IS THE
ONLY WAY TO LET THE 2ND COOK LEARN BY HEART THE IMPORTANCE OF
EMPLOYING CONTROL MEASURES FOR THEIR OWN BENEFIT AND FOR THE
BENEFIT OF THE OTHERS WORKING IN THE SHIP.
-
TODAY, I ALREADY DISCUSS TO THE 2 ND COOK HIS WORK REGARDING OVEN
AND STOVE RANGE CLEANING AS PART OF HIS OVERTIME WORK, IN LINE WITH
THESE, SEVERAL HAZARDS CAN OCCUR IF SEVERAL CONTROL MEASURES
ARE
NOT
PERFORM
WELL
AND
OBSERVED.
FIRST
HAZAR
IS
THE
ELECTROCUTION THAT CAN CAUSE DEATH AND PERSONAL INJURY, IN ORDER
TO CONTROL THIS TO HAPPEN I TOLD THEM TO__________________________,
______________________. ANOTHER HAZARD IS THE _______________________, IF
NOT
PREVENTED,
SEVERAL
CONSEQUENCES
THEY
MAY
FACE
ARE__________________________, SO IN ORDER TO PREVENT AND CONTROL,
SEVERAL
MEASURES
SHOULD
AS:_________________________________
(
BE
BASAHIN
MAINTAIN
MO
NA
LANG
SUCH
IBANG
HAZARDS…. MAGUMPISA KA SA PAGSABI NG: ANOTHER HAZARD IS THE
___________ ITS CONSEQUENCES ARE ___________________, SO I ORDER TO
AVOID THESE HAZARDS, SEVERAL CONTROL MEASURES ARE TO BE
FOLLOWED, THEY SHOULD_______________________, ______________.) (isa
isahin mo dito)
-
AFTER I CONDUCT THE TOOLBOX TALK, I IMMEDIATELY EXECUTE THE
REVERSE TOOLBOX TALK WHEREIN IN THIS PROCESS, I LET THE SECOND
COOK
SAY
AGAIN
WHAT
I
HAD
SAID
REGARDING
THE
HAZARD,
CONSEQUENCES AND THE CONTROL MEASURES THEY MUST CARRY OUT,
THIS PROCEDURE IS DONE IN ORDER TO KNOW WHETHER THEY REALLY
RECOGNIZE OR IF THEY ARE FAMILIARIZE WITH THE MEASURES AND
RESPONSIBILITIES THEY MUST ACCOMPLISH IN ORDER TO CONTROL AND
PREVENT ACCIDENT AT SHIP.
-
IN OUR TOOLBOX TALK, FOR ME TO ENSURE SAEFTY, I LET THEM MAKE SURE
THAT THEY SHOULD AVOID HAVING A SLIPPERY DECK, I EXPLAIN THEM
ABOUT THE CONSEQUENCES OF HAVING A SLIPPERY DECK SUCH AS PEOPLE
MAY SLIPS, TRIPS OR FALL AND FOR THEM TO CONTROL THESE TO HAPPEN,
THEY SHOULD IMMEDIATELY CLEAN UP ANY SPILLS, PUT UP NOTICE PRIOR TO
STARTING THE JOB, THEY SHOULD ALSO WEAR SAFETY SHOES FOR THEIR
OWN SAFETY AND IT IS REQUIRED TO STAND ON THE RANGE, THEY SHOULD
PUT PAPER GARBAGE BAGS OR CARTON TO AVOID SLIPPING ON THE
SURFACE.
-
SAME AS WITH POOR HYGIENE, I INSPECT EACH OF MY 2 ND COOK THAT THEY
ARE NEAT AND PROPERLY GROOMED AS WELL IT ALSO REFLECTS HOW THE
WORK. HYGIENE ALSO BE EXTENDED IN THE WORKPLACE TO AVOID
POISONING AND CONTAMINATION BY CONVERSING TO THEM THAT THEY
SHOULD ALWAYS ENSURE THAT THE AREA IS CLEAR OF FOOD AND FOOD
UTENSILS, WORKTP SHOULD BE SANITIZED WITH D10 AFTER COMPLETING
THE JOB, FILTERS TO BE TOTALLY DRY BEFORE REFITTING AND I STRICTLY
MONITOR THAT THEY SHOULD NOT ENGAGE IN CLEANING WITH GALLEY
UNIFORM.
-
AS PART OF THEIR DUTY, I INFORMED THEM THAT THEY SHOULD BE
CAUTIOUS WITH SHARP EDGES THAT CAN CAUSE CUTS AND INJURIES. I
DISCUSS TO THE 2ND COOK TO CHECK FOR ANY LOOSE WIRINGS IN THE
FILTERS OR ANY SHARP EDGES IN THE FILTERS AND THEY SHOULD WEAR
THE MAXICUT GLOVES.
-
-
TODAY I DISCUSS TO MY SECOND COOK AS PART OF HIS OVERTIME THE OVEN
AND STOVE RANGE CLEANING…..
HAZARDS:
-
SLIPPERY DECK
POOR HYGIENE
SHARP EDGES
INCORRECT USE AND HANDLING OF CHEMICALS
REMOVING CANOPY FILTER
HOT SURFACE
UNSECURED STEPLADDER
ADVERSE WEATHER CONDITION
AS A CHIEF COOK , I ALWAYS CONDUCT A TOOLBOX TALK EVERY MORNING
AND I DISCUSSED TO THEM ALL OF THE THESE HAZARDS. I KNOW THAT
NOBODY IS PERFECT THAT IS WHY DAILY ORIENTATION ABOUT SAFETY IS THE
ONLY WAY TO LET MY PEOPLE LEARN BY HEART THE IMPORTANCE OF
EMPLOYING SEVERAL CONTROL MEASURES FOR THEIR OWN BENEFIT AND
FOR THE BENEFIT OF THE OTHERS WORKING IN THE SHIP.
-
ALL OF THESE HAZARDS WERE EXPLAINED AND DISCUSSED TO THE 2 ND COOK
AND
MESSMAN
SO
THAT
THEY
KNOW
WHAT
PARTICULAR
CONTROL
MEASURES ARE TO BE EMPLOYED AND EVERYTIME WE ARE IN THE
WORKPLACE, I STILL MONITOR THEM IF THEY WEAR PRECAUTIONARY
MEASURES SUCH AS WEARING MAXICUT GLOVES TO AVOID SHARP EDGES,
CLEAN UP ANY SPILLS IMMEDIATELY TO AVOID SLIPPER DECK, REVIEW THE
MSDS
GUIDELINES
FOR
AVOID
INCORRECT
USE
AND
HANDLING
OF
CHEMICALS, THEY SHOULD WEAR GOGGLES, BOILER SUIT, DUST MAST,
RUBBER GLOVES AND SAFETY SHOES WHEN REMOVING CANOPY FILER TO
AVOID EYE INJURY, CONTAMINATION AND DEBRIS FALLING.
FOR HOT
SURFACE, I ALREADY ORIENTED THEM THAT THEY SHOULD SWITCH OFF
ELECTRICAL POWER OF HOT PLATES AND ENSURE HOT PLATES ARE
COMPLETELY COOL BEFORE INITIATING THE TASK.
-
AFTER I CONDUCT THE TOOLBOX TALK, I IMMEDIATELY PERFORM THE
REVERSE TOOLBOX TALK—THIS IS THE PROCEDURE WHEREIN THE 2 ND COOK
WILL RECAPITULATE WHAT I HAD SAID, THIS PROCEDURE IS DONE IN ORDER
TO KNOW WHETHER THEY REALLY KNOW OR IF THEY ARE FAMILIARIZE WITH
THE MEASURES AND RESPONSIBILITIES THEY MUST PERFORM IN ORDER TO
CONTROL AND PREVENT ACCIDENT AT SHIP.
GENERAL CABIN AND ACCOMODATION CLEANING
AND LAUNDRY SERVICES
-
AS A CHIEF COOK , I ALWAYS CONDUCT A TOOLBOX TALK EVERY MORNING
AND I DISCUSSED TO THEM ALL OF THE THESE HAZARDS. I KNOW THAT
NOBODY IS PERFECT THAT IS WHY DAILY ORIENTATION ABOUT SAFETY IS THE
ONLY WAY TO LET THE GALLEY TEAM LEARN BY HEART THE IMPORTANCE OF
EMPLOYING SEVERAL CONTROL MEASURES FOR THEIR OWN BENEFIT AND
FOR THE BENEFIT OF THE OTHERS WORKING IN THE SHIP.
-
TODAY, I ALREADY DISCUSS TO THEM SEVERAL HAZARDS IN LINE WITH THEIR
WORK SUCH AS ELECTRICAL EQUIPMENTS THAT IF THEY DID NOT TOOK ANY
PRECUATIONARY MEASURES IT WILL CAUSE ELECTROCUTION, DEATH AND
PERSONAL INJURY, I ALREADY DISCUSS TO THEM THAT THEY SHOULD CHECK
EQUIPMENTS PRIOR TO USE, DO NOT OPERATE MACHINE WITH WET HANDS,
REPORT ANY FAULT FOUND AND DO NOT USE UNTIL FURTHER NOTICE,
PLANED MAINTAINANCE ACCORDINGLY AND DO NOT OPERATE MACHINES IF
NOT TRAINED TO DO SO. ALSO THE SAME WITH UNSECURED DOORS, I TALK
ABOUT THE CONSEQUENCES OF IT LIKE PERSONAL INJURIES, TRAPPED BODY
PARTS SO I TOLD THEM SEVERAL CONTROL MEASURES LIKE SECURING THE
DOOR, STAND CLEAR FRO CLOSING DOOR, DO NOT PUT HANDS IN BETWEEN
THE DOOR, FOLLOW FULL CYCLE OF CLOSING THE DOOR, DO NOT FORCE TO
CLOSE AND IF DOOR CLOSER IS NOT WORKING THEY SHOULD REPORT IT
IMMEDIATELY. OTHER HAZARDS LIKE INCORRECT USE OF MACHINE THAT CAN
DAMAGE EQUIPMENT OR MAY CAUSE FIRE, I TALK ABOUT IT AND TOLD THEM
THAT TO AVOID IT THEY SHOULD FOLLOW USE OF MACHINE ACCORDING TO
MANUFACTUERS INSTRUCTION, DO OT OVERLOAD MACHINE, USE INDICATED
AMOUNT OF SOAP, WASH LINENS TO A 90 Oc CYCLE AND CLEAN FILTER
BEFORE AD AFTER USE, I ALSO INFORM THEM ABOUT THE UNATTENDED
MACHINE THAT THEY SHOULD NOT OPERATE MACHINE BETWEEN TWELVE TO
SEVEN, DO NOT WASH BOILER SUITS TO THE WASHING MACHINE THAT IS
INTENDED FOR LINEN ONLY AND IRONING MACHINE SHOULD NOT LEFT
STANDING ON COMBUSTIBLE MATERIALS AND SWITCH OFF THE MACHINE
AFTER USE. AND ANOTHER HAZARD THAT I DISCUSS DURING OUR TOOLBOX
TALK IS THE TRANSITTING ON STAIRWAYS, BECAUSE IT MAY CAUSE SLIPS, TRIP
AND FALL AND PERSONAL INJURIES, SO SOME CONTROL MEASURES I TOLD
THEM IS THAT THEY SHOULD PERFORM ONE HAND FOR SHIP AND ONE HAND
FOR THEMSELVES, DO NOT CARRY LOADS WITH BOTH HANDS, ALWAYS USE
LIFE WHENEVER IT IS POSSIBLE AND STAIRS MUST BE CLEAR FROM ANY
OBSTRUCTION AND FREE FROM ANY GREASE. ( BASAHIN MO NA LANG IBANG
HAZARDS…. MAGUMPISA KA SA PAGSABI NG: ANOTHER HAZARD IS THE
___________ ITS CONSEQUENCES ARE ___________________, SO I ORDER TO
AVOID THESE HAZARDS, SEVERAL CONTROL MEASURES ARE TO BE
FOLLOWED, THEY SHOULD_______________________, ______________.)
-
AFTER I CONDUCT THE TOOLBOX TALK, I IMMEDIATELY PERFORM THE
REVERSE TOOLBOX TALK—THIS IS THE PROCEDURE WHEREIN THE MESSMAN
WILL RECAPITULATE WHAT I HAD SAID, THIS PROCEDURE IS DONE IN ORDER
TO KNOW WHETHER THEY REALLY KNOW OR IF THEY ARE FAMILIARIZE WITH
THE MEASURES AND RESPONSIBILITIES THEY MUST PERFORM IN ORDER TO
CONTROL AND PREVENT ACCIDENT AT SHIP.
DEEP FAT FRYER CLEANING AND CHANGE OIL
-
AS A CHIEF COOK , I ALWAYS CONDUCT A TOOLBOX TALK EVERY MORNING
AND I DISCUSSED TO THEM ALL OF THE THESE HAZARDS. I KNOW THAT
NOBODY IS PERFECT THAT IS WHY DAILY ORIENTATION ABOUT SAFETY IS THE
ONLY WAY TO LET THE 2ND COOK LEARN BY HEART THE IMPORTANCE OF
EMPLOYING CONTROL MEASURES FOR THEIR OWN BENEFIT AND FOR THE
BENEFIT OF THE OTHERS WORKING IN THE SHIP.
-
TODAY, I ALREADY DISCUSS TO THE 2 ND COOK HIS WORK REGARDING DEEP
FAT FRYER. SEVERAL HAZARDS IN LINE WITH THEIR WORK ARE: INCORRECT
COOKING PROCEDURE THAT CAN CAUSE SCALDS AND BURNS AND OI SPILL,
IN ORDER TO CONTROL THIS TO HAPPEN I TOLD HIM TO REMOVE EXTRA ICE
IN THE FROZEM ITEMS PRIOR TO LOWERING, DO NOT REMOVE FRYER BASKET
AND USE IT WHEN COOKING, USE SUITABLE UTENSILS SUCH AS TONGS FOR
COOKING AND UNIFORM SLEEVES MUST BE ROLLED DOWN AND WEAR OVEN
MITTS WHEN COOKING. ANOTHER HAZARD IS THE SLIPPER FLOORS, SECOND
COOK MUST ENSURE FLOORS ARE KEPT AS DRY AS POSSIBLE AT ALL TIME,
CLEAN UP ANY SPILLS IMMEDIATELY, PUT UP A NOTICE WHEN CLEANING IN
PROGRESS AND AFTER CLEANING THER EQUIPMENT FLOORS NEEDS TO BE
THOUROUGHLY WASHED AND MADE FREE OF ANY GREASE AND RESIDUE. IN
LINE WITH STREAM WHICH CAN CAUSE THEM SCALDS AND BURNS, I DISCUSS
TO HIM THE CONTROL MEASURES OF THIS HAZARD THAT DEEP FAT FRIER
NEEDS TO BE FULLY DRY PRIOR TO BEING FILLED WITH OIL AS ANY TRACES
OF WATER CAN GENERATE
STEAM UNDER THE OIL OR CAN CAUSE OIL
SPLUTTERING, KEEP AWARE OF STEAM GENERATED WHEN CLEANING A HOT
SURFACE AND WEAR GLOVES. FOR ELECTRICITY HAZARD THAT CAN CAUSE
ELECTRECUTION, ELECTRICAL SHOCK, SHORT CIRCUITS AND FIRE, I DISCUSS
THAT THEY SHOULD PERFORM THE CONTROL MEASURES SUCH AS MAIN
POWER SUPPLY TO BE ISOLATED PRIOR STARTING ANY CLEANING UP, DO NOT
USE EXCESS OF WATER OR CHEMICALS, ENSURE EQUIPMENT IS FULLY DRIED
PRIOR TO USE AND IF SUSPECTED OF FAULTY, STOP WORK AT ONCE AND
REPORT
IMMEDIATELY.
(
BASAHIN
MAGUMPISA KA SA PAGSABI NG:
MO
NA
LANG
IBANG
HAZARDS….
ANOTHER HAZARD IS THE ___________
ITS CONSEQUENCES ARE ___________________, SO I ORDER TO AVOID
THESE
-
HAZARDS,
SEVERAL
CONTROL
MEASURES
ARE
TO
BE
FOLLOWED, THEY SHOULD_______________________, ______________.)
AFTER I CONDUCT THE TOOLBOX TALK, I IMMEDIATELY EXECUTE THE
REVERSE TOOLBOX TALK WHEREIN IN THIS PROCESS, I LET THE SECOND
COOK
SAY
AGAIN
WHAT
I
HAD
SAID
REGARDING
THE
HAZARD,
CONSEQUENCES AND THE CONTROL MEASURES THEY MUST CARRY OUT,
THIS PROCEDURE IS DONE IN ORDER TO KNOW WHETHER THEY REALLY
RECOGNIZE OR IF THEY ARE FAMILIARIZE WITH THE MEASURES AND
RESPONSIBILITIES THEY MUST ACCOMPLISH IN ORDER TO CONTROL AND
PREVENT ACCIDENT AT SHIP.
GENERAL CATERING OPERATION, HACCP
PRACTICES AND DAILY MAINTENANCE OF GALLEY
EQUIPMENTS
-
AS A CHIEF COOK , I ALWAYS CONDUCT A TOOLBOX TALK EVERY MORNING
AND I DISCUSSED TO THEM ALL OF THE THESE HAZARDS. I KNOW THAT
NOBODY IS PERFECT THAT IS WHY DAILY ORIENTATION ABOUT SAFETY IS THE
ONLY WAY TO LET THE GALLEY PERSONS LEARN BY HEART THE IMPORTANCE
OF EMPLOYING CONTROL MEASURES FOR THEIR OWN BENEFIT AND FOR THE
BENEFIT OF THE OTHERS WORKING IN THE SHIP.
-
TODAY, I ALREADY DISCUSS TO THEM SEVERAL HAZARDS IN THE WORKPLACE
SUCH AS:
SHARP EDGES
ADVERSE WEATHER CONDITION
POOR PERSONAL HYGIENE
INCORRECT USE AND HANDLING OF CHEMICALS
INSUFFICIENT TIME FOR DEFROSTING FROZEN PRODUCTS
INAPPROPRIATE USE OF CHOPPING BOARDS
HOT IMPLEMENTS AND UTENSILS
INCORRECT USE OF ELECTRIC BAIN MARIE AMONG OTHERS.
(banggitin mo pa ang iba)
-
IN
LINE
WITH
THESE,
CONSEQUENCES
OF
SHARP
EDGES
ARE____________________, IN ORDER TO CONTROL THIS TO HAPPEN I TOLD
THEM
TO__________________________,
______________________.
ANOTHER
HAZARD IS THE _______________________, IF NOT PREVENTED, SEVERAL
CONSEQUENCES THEY MAY FACE ARE__________________________, SO IN ORDER
TO PREVENT AND CONTROL, SEVERAL MEASURES SHOULD BE MAINTAIN
SUCH AS:_________________________________ ( BASAHIN MO NA LANG IBANG
HAZARDS…. MAGUMPISA KA SA PAGSABI NG: ANOTHER HAZARD IS THE
___________ ITS CONSEQUENCES ARE ___________________, SO I ORDER TO
AVOID THESE HAZARDS, SEVERAL CONTROL MEASURES ARE TO BE
FOLLOWED, THEY SHOULD_______________________, ______________.) (isa
isahin mo dito)
-
AFTER I CONDUCT THE TOOLBOX TALK, I IMMEDIATELY EXECUTE THE
REVERSE TOOLBOX TALK WHEREIN IN THIS PROCESS, I LET THEM SAY AGAIN
WHAT I HAD SAID REGARDING THE HAZARD, CONSEQUENCES AND THE
CONTROL MEASURES THEY MUST CARRY OUT, THIS PROCEDURE IS DONE IN
ORDER TO KNOW WHETHER THEY REALLY RECOGNIZE OR IF THEY ARE
FAMILIARIZE WITH THE MEASURES AND RESPONSIBILITIES THEY MUST
ACCOMPLISH IN ORDER TO CONTROL AND PREVENT ACCIDENT AT SHIP.
OVEN AND STOVE RANGE CLEANING
-
AS A CHIEF COOK , I ALWAYS CONDUCT A TOOLBOX TALK EVERY MORNING
AND I DISCUSSED TO THEM ALL OF THE THESE HAZARDS. I KNOW THAT
NOBODY IS PERFECT THAT IS WHY DAILY ORIENTATION ABOUT SAFETY IS THE
ONLY WAY TO LET THE 2ND COOK LEARN BY HEART THE IMPORTANCE OF
EMPLOYING CONTROL MEASURES FOR THEIR OWN BENEFIT AND FOR THE
BENEFIT OF THE OTHERS WORKING IN THE SHIP.
-
TODAY, I ALREADY DISCUSS TO THE 2 ND COOK HIS WORK REGARDING OVEN
AND STOVE RANGE CLEANING AS PART OF HIS OVERTIME WORK, IN LINE WITH
THESE, SEVERAL HAZARDS CAN OCCUR IF SEVERAL CONTROL MEASURES
ARE
NOT
PERFORM
WELL
AND
OBSERVED.
FIRST
HAZAR
IS
THE
ELECTROCUTION THAT CAN CAUSE DEATH AND PERSONAL INJURY, IN ORDER
TO CONTROL THIS TO HAPPEN I TOLD THEM TO__________________________,
______________________. ANOTHER HAZARD IS THE _______________________, IF
NOT
PREVENTED,
SEVERAL
CONSEQUENCES
THEY
MAY
FACE
ARE__________________________, SO IN ORDER TO PREVENT AND CONTROL,
SEVERAL
MEASURES
SHOULD
AS:_________________________________
(
BE
BASAHIN
MAINTAIN
MO
NA
LANG
SUCH
IBANG
HAZARDS…. MAGUMPISA KA SA PAGSABI NG: ANOTHER HAZARD IS THE
___________ ITS CONSEQUENCES ARE ___________________, SO I ORDER TO
AVOID THESE HAZARDS, SEVERAL CONTROL MEASURES ARE TO BE
FOLLOWED, THEY SHOULD_______________________, ______________.) (isa
isahin mo dito)
-
AFTER I CONDUCT THE TOOLBOX TALK, I IMMEDIATELY EXECUTE THE
REVERSE TOOLBOX TALK WHEREIN IN THIS PROCESS, I LET THE SECOND
COOK
SAY
AGAIN
WHAT
I
HAD
SAID
REGARDING
THE
HAZARD,
CONSEQUENCES AND THE CONTROL MEASURES THEY MUST CARRY OUT,
THIS PROCEDURE IS DONE IN ORDER TO KNOW WHETHER THEY REALLY
RECOGNIZE OR IF THEY ARE FAMILIARIZE WITH THE MEASURES AND
RESPONSIBILITIES THEY MUST ACCOMPLISH IN ORDER TO CONTROL AND
PREVENT ACCIDENT AT SHIP.
-
IN OUR TOOLBOX TALK, FOR ME TO ENSURE SAEFTY, I LET THEM MAKE SURE
THAT THEY SHOULD AVOID HAVING A SLIPPERY DECK, I EXPLAIN THEM
ABOUT THE CONSEQUENCES OF HAVING A SLIPPERY DECK SUCH AS PEOPLE
MAY SLIPS, TRIPS OR FALL AND FOR THEM TO CONTROL THESE TO HAPPEN,
THEY SHOULD IMMEDIATELY CLEAN UP ANY SPILLS, PUT UP NOTICE PRIOR TO
STARTING THE JOB, THEY SHOULD ALSO WEAR SAFETY SHOES FOR THEIR
OWN SAFETY AND IT IS REQUIRED TO STAND ON THE RANGE, THEY SHOULD
PUT PAPER GARBAGE BAGS OR CARTON TO AVOID SLIPPING ON THE
SURFACE.
-
SAME AS WITH POOR HYGIENE, I INSPECT EACH OF MY 2 ND COOK THAT THEY
ARE NEAT AND PROPERLY GROOMED AS WELL IT ALSO REFLECTS HOW THE
WORK. HYGIENE ALSO BE EXTENDED IN THE WORKPLACE TO AVOID
POISONING AND CONTAMINATION BY CONVERSING TO THEM THAT THEY
SHOULD ALWAYS ENSURE THAT THE AREA IS CLEAR OF FOOD AND FOOD
UTENSILS, WORKTP SHOULD BE SANITIZED WITH D10 AFTER COMPLETING
THE JOB, FILTERS TO BE TOTALLY DRY BEFORE REFITTING AND I STRICTLY
MONITOR THAT THEY SHOULD NOT ENGAGE IN CLEANING WITH GALLEY
UNIFORM.
-
AS PART OF THEIR DUTY, I INFORMED THEM THAT THEY SHOULD BE
CAUTIOUS WITH SHARP EDGES THAT CAN CAUSE CUTS AND INJURIES. I
DISCUSS TO THE 2ND COOK TO CHECK FOR ANY LOOSE WIRINGS IN THE
FILTERS OR ANY SHARP EDGES IN THE FILTERS AND THEY SHOULD WEAR
THE MAXICUT GLOVES.
-
-
TODAY I DISCUSS TO MY SECOND COOK AS PART OF HIS OVERTIME THE OVEN
AND STOVE RANGE CLEANING…..
