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Kitchen Hazards, Causes and ControlProject / Seminar Material Reference ID: PS-535-TM |
DEDICATION
This research work titled "Kitchen Hazards, Causes and Control" is dedicated to God for his enabling grace and to all computer enthusiasts who help to make life a pleasant experience.
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ACKNOWLEDGEMENT
I owe my indebtedness to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Tourism and Hospitality Management, Book Authors and Profound Scholars of existing/related research material for your moral support that facilitated the successful completion of my (Tertiary Institution level). I am grateful to God Almighty and my parent for their financial support in my career. I really appreciate you all for everything, Thank you very much.
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TABLE OF CONTENTS
PRELIMINARY PAGES
INTRODUCTION
- 1.1 Background …
- …
LITERATURE REVIEW
- 2.1 Introduction
- …
CHAPTER THREE
RESEARCH METHODOLOGY
- 3.1 Introduction
- …
CHAPTER FOUR
RESULTS AND DISCUSSION
- 4.1 Introduction
- …
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
- 5.1 Introduction
- 5.2 Summary
- 5.3 Conclusion
- 5.4 Recommendation
REFERENCES
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Kitchen Hazards, Causes and Control
CHAPTER ONE
1.0 Introduction
1.1 Background Of The Study
Kitchen safety awareness is crucial during food preparation and cooking, as well as during clean-up and daily living; understanding the hazards present in the kitchen can help you avoid accidents or subjecting your family to a bout of food poisoning. Hazard is a situation that could be dangerous, like slipping and falling. Every kitchen has safety hazards. A hazard is any agent that can cause harm or damage to life, health, property or the environment (Sperber, 2001).
Hazards can be dormant or potential, with only a theoretical probability of harm. An event that is caused by interaction with a hazard is called an incident. The likely severity of the undesirable consequences of an incident associated with a hazard, combined with the probability of this occurring, constitute the associated risk. If there is no possibility of a hazard contributing towards an incident, there is no risk.
The highest proportion of reported major injuries to workers in 2009/2010 was caused by slips, trips and falls on level ground. The occupations most affected were kitchen assistants, chefs, and waiting staff. Slipping on a wet surface (grease, oil, food) was responsible for 238 of the major injuries reported. Tripping over an obstruction (furniture, small items, work materials, boxes, and waste) accounted for 78 major injuries.
CHAPTER TWO
2.0 Literature Review
2.1 Introduction
This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …
