HACCP is a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the production process. It’s vital for ensuring that food products are safe for consumption.

Employee Responsibilities

All workers must be trained to recognize and manage hazards in the workplace. This training ensures that they can identify, report, and rectify any unsafe conditions or practices immediately, which helps prevent accidents.

Procedures for Maintaining Safety

• Before starting work, each employee should inspect their workspace and equipment for unsafe conditions. These conditions may include:
• Missing or damaged safety guards that protect workers from machinery.
• Equipment that is malfunctioning or damaged.
• Potential sources of ignition or flammable materials.
• Cluttered work areas that may cause accidents.
• Levels of sound that could damage hearing or cause distractions.
• Poor air quality or exposure to harmful chemicals.
• Overcrowded spaces that may impede safe movement.

Reporting Unsafe Conditions: Employees must report unsafe practices or conditions to supervisors as soon as they are identified. This includes:

• Using machinery without proper training or permission.
• Not alerting coworkers to potential dangers.
• Operating machinery at speeds that are unsafe.
• Tampering with or removing safety features from equipment.
• Continuing to use tools that are broken or unsafe.
• Not following the correct procedures for machinery operation.
• Failing to wear necessary safety gear.

Personal Protective Equipment (PPE)

To protect against workplace hazards, employees must use appropriate PPE, which may include:

• To protect feet from heavy objects and sharp items.
• To shield eyes from flying debris or chemicals.
• Essential for handling chemicals or sharp materials, protecting hands from cuts and exposure.
• Required in environments where noise levels exceed 90 decibels to prevent hearing loss.