Canteen Hygine

DESCRIPTION This training program is designed to help participant work together with the staff to design a creative, simple health and safety plan for the canteen. Involving the staff in identifying potential problems is an effective way to get employee buy-in regarding the importance of health and safety. This training can also help participant meet some of the requirements of OSHA’s Injury and Illness Prevention Program standard. In addition to training, part of your plan should be regular safety meetings to discuss the hazards in the canteen and generate ideas for correcting them.   MATERI 1. Identifying Hazards

• Employees will use a checklist to identify key hazards in your canteen. They will mark the hazards with Post-it notes during a walk-through of the canteen activity.

2. Canteen Hazards Checklist 3. Making Canteen Safer 4. Hazard Identification and Control Worksheet 5. Controlling Hazards

• Emplopairs, they will “brainstorm” and discuss concrete steps that can be taken to correct the most significant hazards they identified before. These steps will include both changes that can be made by management and changes they can make themselves in doing their work.

6. Preventing Foodborne Illness

• Personal Hygiene
• Time and Temperature Control
• Receiving and Storing Food
• Preparing and Presenting Food
• Cleaning and Sanitizing
• Integrated Pest Management
• Designed for Food Safety

7. Food Safety Control

• Professional Good Practice
• Management Matters

8. Working to address Hazards

• Preventing Burns from Hot Stuff
• Preventing Cuts from Sharp Stuff
• Preventing Injuries from Slips and Falls
• Preventing Injuries from Ergonomic Hazards
• Preventing Injuries from Robberies and Assaults
• Planning for Emergencies on the Job
• Dealing with Injuries on the Job

9. Developing an action plan   TRAINING METHOD Presentation Discussion Case Study Evaluation   FACILITY Training Kit Handout Certificate Lunch + 2x Coffee Break Souvenir Pick Up Participant (Yogyakarta)