Prevence rizik BOZP u profese kuchař

Abstract

The presented bachelor thesis deals with the prevention of OSH risks in the profession of cook. In the theoretical part, the current state of the problem is presented, followed by selected occupational risks to which a cook may be exposed and the consequences of the selected risks. The next part is devoted to risk management in general and is complemented by the selected BOMECH method, which will be applied throughout the risk assessment process. The last part of the thesis is devoted to a case study where theoretical knowledge is linked to practice. For the whole cook's workplace, risks are identified, analysed and evaluated, followed by proposals for preventive measures for their acceptability. The results of this work can be used by the hotel owner to verify the validity of the existing results. The developed safety leaflet serves as a communication tool for kitchen staff.