Welcome

Introduction

Welcome to the course Blog.

Click on the following link to start the course.

http://mm.dfilm.com/mm2s/mm_route.php?id=2964397

In addition to these instructions, it is important that you follow the instructions as per each posting. This will help you to navigate the content and use the space effectively.

What is this course about? (MANDITORY TO READ)

OH&S is a mandidtory subject in a Certificate III in Food Processing.

By completing this module you should have the knowledge and skills required to provide a leadership role in supporting day-to-day implementation ofoccupational health and safety (OHS) policies and procedures in a work area.

Module assessment:
The assessment for this unit/ module is ungraded and recorded as PASS (UNGRADED)/ FAIL.

Assessment Events:

1. A theory exam cover all learning outcomes
2. A workplace report/ journal

To acknolwegde that you have a clear understand of this assessment criteria plaese send an email to Amailto:Alison.Stuckings@studentmail.newcastle.edu.au stating that you accept these requirements.

If you require any further information before acknolwedging these assessment criteria please comment using the comment tool at the base of this post or alternately send an email to the above address.

Now go to the following link to understand the assessment practice better:

How to pass assesments

Hazards

What is the definition of a hazard?

A workplace hazard is something that has the potential to harm the health and safety of people at work.

• List three hazards that you might find in your Bakery and explain why they are a hazard in the bakery.
• Using two hazards you listed suggests two ways that you could control or stop these from causing harm.

These controls can be as simple as mopping up water as soon as it is spilt and placing a "WET FLOOR" sign ou for all to see.

Using the information found at the following link answer these questions:

Lesson notes - OH&S

1. What is manual handling?
2. Why is excessive noise a hazard?
3. What is a MSDS?

NOW LETS HAVE FUN HUNTING THE HAZARDS!

Click on the following link to play an online game

Game: Virtual Kitchen

Chemicals in the Workplace.

Chemicals

In the bakery trades we are working with food products, therefore it is important that we keep these free from contamination.

This environment must be cleaned on a regular basis and this will require the baker/ pastry cook to use chemicals, thus ensuring effective cleaning procedures are performed.

All chemicals should be stored away from food products and need to be correctly labelled.

To ensure correct usage and storage it is important that an understanding of the product is available. You have already identified what an MSDS is in the previous post. These should be available to workers in the bakery for all chemical products that are used.

Go to the following site and locate two Material Safety Data Sheets for products you use in the bakery. http://www.diverseylever.com.au/msds

Now using this information answer the following questions:

1. How should the product be stored?
2. State appropriate first aid requirements if an issue arises
3. How should the chemical be used and on what surfaces?

Now you have seen a material safety data sheet reflect on your workplace practices in regards to chemicals.