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    Business: - : Cost of Production

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    Dyanara Pernia
    The document provides information and instructions for identifying workplace hazards. It lists common food service hazards like slips, trips, falls, sprains, cuts, and burns. Examples of hazardous activities are given like removing hot pans from ovens or lifting foil without help. The importance of immediately addressing safety issues is stressed. Not cleaning up spills or enforcing proper lifting techniques could lead to injuries. Replacing worn pot holders prevents burns.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Business: - : Cost of Production

    Uploaded by

    Dyanara Pernia
    42 views2 pages
    The document provides information and instructions for identifying workplace hazards. It lists common food service hazards like slips, trips, falls, sprains, cuts, and burns. Examples of hazardous activities are given like removing hot pans from ovens or lifting foil without help. The importance of immediately addressing safety issues is stressed. Not cleaning up spills or enforcing proper lifting techniques could lead to injuries. Replacing worn pot holders prevents burns.

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    The document provides information and instructions for identifying workplace hazards. It lists common food service hazards like slips, trips, falls, sprains, cuts, and burns. Examples of hazardous activities are given like removing hot pans from ovens or lifting foil without help. The importance of immediately addressing safety issues is stressed. Not cleaning up spills or enforcing proper lifting techniques could lead to injuries. Replacing worn pot holders prevents burns.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    42 views2 pages

    Business: - : Cost of Production

    Uploaded by

    Dyanara Pernia
    The document provides information and instructions for identifying workplace hazards. It lists common food service hazards like slips, trips, falls, sprains, cuts, and burns. Examples of hazardous activities are given like removing hot pans from ovens or lifting foil without help. The importance of immediately addressing safety issues is stressed. Not cleaning up spills or enforcing proper lifting techniques could lead to injuries. Replacing worn pot holders prevents burns.

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    COST OF PRODUCTION

    Activity: Make a business Plan. Fill up the necessary information and Calculate cost of production.

    Business: ______________________________
    Product/Item Cost Selling Peso Mark up percentage Mark up percentage
    Price Mark-up (Cost) (Selling Price)

    _____________________________________________

    COST OF PRODUCTION

    Activity: Make a business Plan. Fill up the necessary information and Calculate cost of production.

    Business: ______________________________
    Product/Item Cost Selling Peso Mark up percentage Mark up percentage
    Price Mark-up (Cost) (Selling Price)

    _____________________________________________

    COST OF PRODUCTION

    Activity: Make a business Plan. Fill up the necessary information and Calculate cost of production.
    Business: ______________________________
    Product/Item Cost Selling Peso Mark up percentage Mark up percentage
    Price Mark-up (Cost) (Selling Price)
    CONTROL HAZARDS

    Handout 1: Identifying Work Area Hazards (continued) Work Area Hazards

    A. Slip B. Trip C. Fall D. Sprain/Strain E. Cut F. Burn G. Chemical

    ___ Removing heavy pans of food from the oven.

    ____ Using scissors to portion grapes or open boxes or cases.

    ____ Overloading a cart and pushing it to set up or supply food to a serving area.

    ____ Lifting film wrap or foil toward you when removing trays or pans of food from steamers, ovens,
    or microwaves.

    ____ Pushing heavily loaded hot holding equipment or transport carts to serving or loading areas
    without requesting help.

    Handout 2:

    Instructions: Review the chart below and identify the consequences of not immediately identifying a
    safety hazard or correcting it and how to control it?

    Safety Hazard Consequences How to control it?


    A co-worker doesn’t notice
    water spills on the floor as she
    carries a pan to the steam table
    and organizes the serving line.
    The lunch bell will ring in five
    minutes and everyone is
    hurrying to get hot products
    out to other areas of the line.
    The staff has just completed a
    workplace safety class
    stressing the importance of
    proper lifting techniques.
    Many of your co-workers
    continue to bend from the
    waist to pick up pans stored
    below the prep tables, or to
    pick up cases stored on the
    floor in the cooler, storeroom,
    and freezer.

    Some of the pot holders in the


    hot food preparation area and
    on the serving, lines have holes
    or are wearing thin.

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