Physical hazards

Physical hazards present a significant risk of choking, cuts and broken teeth. Sources of physical hazards in a kitchen include:

• Raw ingredients (stones, pests, bones, dirt)
• Building/equipment (screws, wood, paint flakes)
• Notice boards (pins, paper)
• Packing material
• Maintenance activities
• Food handlers (jewellery, fingernails, buttons, plasters, and fibres)
• Pests (droppings, webbing, feathers).

The best control methods for physical hazards include the satisfactory design, construction and maintenance of kitchens.

Damaged or unsuitable equipment must be replaced and staff must be trained how to use kitchen equipment properly. Soft woods should not be used in the construction of kitchens or equipment and staff and volunteers need to know what to do in cases of glass breakage. Kitchens should be inspected regularly for assurance that no evidence exists of any pest activity (mice, rats, birds, etc.). Staff must be trained in personal hygiene matters and, if appropriate, personal protective clothing such as aprons should be provided.