CHAPTER ONE
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.
1.2 Statement of the problem
Appropriate
kitchen practice is the conditions and measures necessary to ensure the safety
of food from production to consumption. It is a fundamental requirement of any
food process that the food produced should be safe for consumption.Good kitchen
practice is a basic need but there is a danger that it may be overlooked in the
development of effective and efficient processes. Food safety remains a
critical issue with outbreaks of foodborne illness resulting in substantial
costs to individuals, the food industry and the economy (Kaferstein, Motarjemi,
& Bettcher, 1997). Within England and Wales the number of food poisoning
notifications rose steadily from approximately 15,000 cases in the early 1980s
to a peak of over 60,000 cases in 1996 (Wheeler
et al., 1999). Unsafe food has been a human health problem since history
was first recorded, and many food safety problems encountered today are not
new. Although governments all over the world are doing their best to improve
the safety of the food supply, the occurrence of food borne disease remains a
significant health issue in both developed and developing countries. Food can become contaminated at any point
during slaughtering or harvesting, processing,
storage, distribution, transportation and preparation. Proper food
preparation can prevent most food borne diseases (Five keys to safer food
manual). More than 200 known diseases are
transmitted
through food. (Mead et al., 1985). Recent years have seen a reversal in this
trend but food poisoning remains a high priority for the public and government
(Parliamentary Office of Science & Technology, 2003). Mishandling of food
plays a significant role in the occurrence of foodborne illness. Improper food
handling may be implicated in 97% of all foodborne illness associated with
catering outlets (Howes, McEwen, GriYths, & Harris, 1996). The chances of
food contamination and cross contamination become higher especially in the
lower socio-economic classes
due
to unsatisfactory environmental conditions, poor personal hygiene, poor quality
and insufficient water supplies, unhygienic preparation storage and feeding of
foods. (Khan Hameed, 1997; UNICEF, 2000). Food safety hazards are contaminants
that may cause a food product to be unsafe for
production. Lack of adequate food hygiene can lead to food borne
diseases and death of the consumer. The aim of this study is to examine the
types and causes of work-related injury among cooks working in restaurants, catering
centres and fast-food centres in Lagos state.
1.3 Objectives of the study
The primary aim of this study is to appropriate
kitchen practice necessary to eliminate hazards in the kitchen. Specifically,
the study seeks to:
1.
Elucidate the types of hazards in the kitchen.
2.
The causes of hazards among cooks in Lagos state.
3.
Recommend appropriate kitchen practice necessary for hazards reduction.
1.4 Research Questions
1)
What are the types of Hazards in the kitchen?
2)
What are the causes of hazards among cooks in Lagos state?
3)
What are the appropriate kitchen practice necessary for safety?
1.5 Scope of the study
This
study is limited to cooks working in restaurants, catering centres and
fast-food centers in Lagos state. The findings of this study however is not limited
and can be applied to other states or other kitchen scenario.
1.6 Significance of the study
This
study sought to create awareness on the different types of hazards faced by
cooks during work. It seek to promote safety measures among cooks and in
extension the hospitality industry.