The role of an OSH Coordinator in the F&B Industry
The Food and Beverage (F&B) industry is fast-moving and full of risks, from hot cooking equipment and sharp tools to slippery floors, heavy lifting, gas appliances, and cleaning chemicals.
In an effort to ensure safety and promote safety culture at the workplace, the Occupational Safety and Health (Amendment) Act 2022 (OSHA 2022) introduced a new legal requirement under Section 29A: any workplace in Malaysia with five or more employees must appoint an Occupational Safety and Health Coordinator (OSH-C) to help manage workplace safety and health matters. Failure to meet this requirement can lead to penalties, including fines or imprisonment, making the OSH-C role both a legal obligation and a practical necessity for F&B businesses. But what are the main responsibilities of OSH C in the F&B industry?
Identifying Workplace Hazards
One of the main responsibilities of an OSH Coordinator in the F&B industry is to identify workplace hazards. Common hazards include burns from hot surfaces, cuts from kitchen tools, slips caused by wet floors, chemical exposure from cleaning agents, and physical strain from long hours of standing.
The OSH-C regularly observes work areas such as kitchens, service counters, storage rooms, and staff facilities. By identifying unsafe conditions early, the OSH-C can advice management to take corrective action before accidents happen.
Promoting Safe Work Practices
In busy F&B operations, employees often work under pressure, especially during peak hours. This can lead to unsafe shortcuts, such as improper handling of equipment or ignoring safety procedures.
The OSH-C plays an important role in reminding workers to follow safe work practices. This includes using equipment correctly, wearing appropriate protective items, and maintaining awareness of their surroundings. The OSH-C’s presence helps reinforce safety habits as part of everyday work.
Supporting Safety Training and Awareness
The F&B industry often employs new, young, or part-time workers. Many may have limited experience or safety knowledge. The OSH-C supports management by helping to coordinate basic safety training and short safety briefings.
These sessions may cover topics such as kitchen safety, fire prevention, chemical handling, emergency procedures, and general workplace awareness. Clear and simple safety communication helps workers understand their responsibilities and reduces the risk of accidents.
Maintaining Hygiene and Housekeeping
Good hygiene and housekeeping are essential in the F&B industry. Poor cleanliness can cause slips, pest problems, food contamination, and safety risks for both workers and customers.
The OSH-C helps monitor cleanliness in food preparation areas, storage spaces, service zones, and staff facilities. By encouraging proper housekeeping, the OSH-C supports both workplace safety and food safety standards.
Incident Reporting and Communication
When accidents, near misses, or unsafe conditions occur, the OSH-C assists in reporting and documenting the incident. This includes identifying what went wrong and suggesting measures to prevent similar incidents in the future.
The OSH-C also acts as a communication link between workers and management. Workers may feel more comfortable reporting safety concerns to the OSH-C, who can then bring these issues to management for action.
In the Food and Beverage industry, the role of an Occupational Safety and Health Coordinator is essential for maintaining a safe and organised workplace. By identifying hazards, promoting safe work practices, supporting training, maintaining hygiene, and assisting with incident reporting, the OSH-C helps reduce workplace risks and improve daily operations.
More importantly, the OSH-C supports employers in meeting safety requirements while protecting employee wellbeing. For F&B businesses, appointing a competent OSH Coordinator is not just about compliance, but about creating a safer, more efficient, and sustainable workplace.
