Program Hazard Analysis New, Modified, or Recognized Activities – Date: 10/12/2016 Program: LOGISTICS / FOOD SERVICE Procedures to minimize the potential for strains, sprains and Strain and sprain prevention in food production areas - Description: similar injuries due to improper lifting techniques in food production areas Hazard Cause / Effect Corrective Actions Initial Final Closing Hazard Description Cause Effect Risk Possible Controlling Measure Status Risk Comments Rating Rating Person performing Foodservice Use of improper lifting lifting task Injuries such as strains, sprains All lifting tasks are conducted staff trained on technique leads to a strain, uses improper or other muscle, tendon or joint III C using the safe lifting III D “lift with your legs” sprain or similar injury to staff in techniques injury possible. principle. procedures. the food production facility. while lifting a load. During all lifting tasks, twisting Same Same Same III C Same III D of the body is to be minimized. For loads in excess of 50 Person pounds, material handling performing equipment such as dollies or lifting task carts should be used. In the Same attempts to lift Same III C Same III D absence of material handling a load in equipment, the item to be lifted excess of 50 should be handled by at least pounds. two people. Damaged or Foodservice All carts, dollies and similar Use of damaged or defective defective staff trained to equipment inspected prior to equipment leads to a strain or equipment Same III C visually III D each use. Damaged equipment similar injury. leads to inspect all removed from service. overexertion such
Program Hazard Analysis – New, Modified, or Recognized Activities Date: 10/12/2016 Program: LOGISTICS / FOOD SERVICE Description: Strain and sprain prevention in food production areas - Procedures to minimize the potential for strains, sprains and similar injuries due to improper lifting techniques in food production areas Hazard Cause / Effect Corrective Actions Hazard Description Cause Effect Initial Risk Rating Possible Controlling Measure Closing Comments Status Final Risk Rating Use of improper lifting technique leads to a strain, sprain or similar injury to staff in the food production facility. Person performing lifting task uses improper techniques while lifting a load. Injuries such as strains, sprains or other muscle, tendon or joint injury possible. III C All lifting tasks are conducted using the “lift with your legs” principle. Foodservice staff trained on safe lifting procedures. III D Same Same Same III C During all lifting tasks, twisting of the body is to be minimized. Same III D Same Person performing lifting task attempts to lift a load in excess of 50 pounds. Same III C For loads in excess of 50 pounds, material handling equipment such as dollies or carts should be used. In the absence of material handling equipment, the item to be lifted should be handled by at least two people. Same III D Use of damaged or defective equipment leads to a strain or similar injury. Damaged or defective equipment leads to overexertion Same III C All carts, dollies and similar equipment inspected prior to each use. Damaged equipment removed from service. Foodservice staff trained to visually inspect all such III D