Research Article
Enhancing Occupational Health and Safety Standards in the Food Service Industry: A Case Study of Frangoz Restaurant, Sialkot
Simran Hameed*
Department of Environmental Sciences, Government College Women University Sialkot, Pakistan
*Corresponding author:Simran Hameed, Department of Environmental Sciences, Government College Women University Sialkot, Pakistan, Email: simranhameed4@gmail.com
Article Information:Submission: 26/10/2024; Accepted: 25/11/2024; Published: 30/11/2024
Copyright: © 2024 Simran Hameed. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Maintaining high standards of occupational health and safety in the food service industry is essential to protect employees and customers. This research assesses safety protocols at Frangoz, psychological stress factors for staff. Although basic safety measures like fire extinguishers are in place, gaps in hygiene, staff training, and the use of protective gear were noted. The study recommends enhancing safety with improved training, personal protective equipment (PPE) provision, and stricter hygiene practices. Data collected through questionnaires on personal hygiene and PPE revealed that only a minority of workers understand occupational health and safety, with 35% aware of personal hygiene standards and 45% skeptical of PPE effectiveness. This points to a need for comprehensive training to ensure PPE is used correctly, ultimately reducing workplace hazards.
Keywords:Food Hygiene; Food Safety; Public Health Risks; Public Health Hazards; OHS; PPE’s; Training