what are the hazards in the pantry,cold room,store room,dishing areas,refrigerator,service area?

Question

and also tell me risk control measures and who is responsible. give the answer whether u know proper or not

Answer 1

Hazards: things falling on you is the big one that comes to mind first. Also, in dishwashing areas, you might get cut from washing a knife, or you might burn yourself on water that's too hot. In a walk in cold room/refrigerator, you could slip on the floor, which is often a bit frosty.
I'd guess that whoever owned the property was responsible for anything except cutting yourself or burning yourself...

Answer 2

There's plenty of hazzards that can be avoided in ownership or management of a restaurant. Let's take the cooler, veggies go on top, meats go on the bottom shelves. You don't want chicken or raw beef accidently dripping in veggies, sauces, what not. It's always good to have a color system for cutting boards. Red cutting board for raw meat(beef, pork) a yellow board for raw chicken, a green board to cut up veggies, then a white board to cut any cooked meat. Anything that goes in a cooler, needs a date on it, so you can monitor freshness. Dish area, you always need mats down on the floor. Since you're dealing with potential burning water and chemicals, to avoid liabilty, during traing you address even the most trivial concerns and get them to sign off. Also, having procedures and warnings on the wall around dish, is always a good idea. I've been in this business a long time, if you need to know how to cover yourself, I can help you, If you need to find a loop hole against your employer, I can probably find that too.