2. -Safety device or equipment -Administrative control -Personal protective equipment (PPE)

3.  Sharp Edges  Falling objects  Flying sparks  Chemicals  Noise

5. Dress safety Upper parts Middle parts Lower parts

6. Escape routes should be adequately lighted. Must be clearly marked and visible using a sign reading exit. Doors should be unlocked, no obstacles and no decorations that might obscure visiblity.

7. Insulators Grounding and electrical protective devices Guarding against exposed live parts from access by unqualified personnel

8. * Keep holes and floor openings adequately covered. * Working areas should be: - Kept clean, ordered and sanitary. - Free of protruding nails, splinters, holes and loose boards. * Drainage should be maintained regularly and gratings or mats shall be provided.

9.  Calm down the victim.  Check the response of victim.  Inspect the injury for ponderance of victim.  First Aid is needed.  Do not close to the victim.  Take to hospital if necessary.

10. How To Prevent: * Always wear protective hand gloves. * Never put knife at invisible places. * Learn how to carry knife. * Don't ever try to catch a fallen knife. * Keep knife and other cutting utensils sharp. * Use proper utensils for specific task.

11. How To Prevent: * Label properly all spray bottles and equipment. * Store safely. * Never reuse chemical container for food use.

12. How To Prevent: * Keep the floor dry. * Never enter a dark room. * Never leave utensils on the floor. * Wipe up all grease or liquid spills immediately. * Use anti-slip mats.

13. How To Prevent:  Wear protective gloves/ mitts.  Never touch the stovetop with your bare hand.  Use properly for electrical appliances.  Stand back from hot grease and boiling liquids.

15. × Reach to part of machine × Clean blades and attachments × Operate equipment without instruction

16. ◊ Learning experience ◊ Employee’s skills ◊ Deeper understanding

17. ₰ Attention ₰ Understanding ₰ Confidenc e

19. * Must be stored away from : FoodEquipmentUtensilsLinensSingle-use items

20. Definition : incident – 2 or more people experience –similar illness – eating common food. If you suspect you may have a foodborne illness problem : *Don’t admit fault *Until facts *Checked and confirmed

21. * Is a disease – consumption of contaminated food * Malaysia is one of the countries -high cases -suitable temperature & condition for the growth of most bacteria.

22. Headache Nausea Vomiting Dehydration

23. Abdominal pain Diarrhea Fatigue Fever

24. Obtain contact information Identify food eaten and record its description Separate any suspect product that remains in the establishment to avoid additional cases while the investigation proceeds

25. Identify staff of kitchen Keep a list of food handlers scheduled at time of incident Cooperate with authorities and provide the information Provide appropriate documentation Review food handling procedures Determine if standards are being met Identify if standards are not working