Manual Handling

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Manual handling

café and restaurant industry
Industry injury data shows that kitchen hands, cooks, waiters and chefs across all age categories sustain the highest number of injuries. Most of the injuries occur when lifting, handling or reaching and most commonly result in sprains and strains of muscles and joints.

Manual handling is the most common

The Commission for Occupational Safety and Health Code of Practice on Manual Handling outlines a three-step approach to control manual handling risks:

hazard in the café

Identify all hazards associated with manual handling by looking at:

work environment and layout;

work organisation; and



and restaurant
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It is not always practical or feasible to provide adjustable surfaces. Individuals can raise themselves up by standing on low, stable platforms to work at surfaces that are too high. Platforms on the floor should be placed in a postion/area where they are not a trip hazard.

The load
Moving plates
Moving large numbers of plates and crockery is a high-risk task. They may be heavy, fragile and often hot. Where practical, this task should be eliminated by using mechanical equipment such as a spring-loaded, heated plate dispenser. These can be used in both a kitchen and dining area. People in control of the workplace should ensure that carrying large amounts of plates and crockery manually is eliminated or reduced. Moving pots and other heavy containers
Moving containers full of water and other liquids to and from a bain marie, oil to and from the fryer, are high-risk tasks. Where possible, containers should not be carried while full of liquids. Consideration should be given to:

connecting a bain marie to the plumbing so that manually moving containers full of water is eliminated;

the use of suitable trolleys; and

➢ reducing

Spring-loaded, heated plate dispenser the size of the containers used to move liquids to reduce the weight that is carried.

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For the
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