Bakery Safety Hazard Analysis

This assignment focuses on hazard identification and risk assessment within a bakery department, specifically addressing the hazard of slippery floors. The document details potential harm, likelihood, persons at risk, existing control measures, and consequences. It then explores various control options such as elimination, substitution, engineering, administrative, and PPE. The preferred option is to change the floor to a non-slippery one, considering cost-benefit analysis and long-term safety benefits. Finally, it outlines implementation activities, resources required, and responsible personnel for executing the chosen solution.

ASSESSMENT COVER SHEET
UNITS: BSBRSK501 Manage Risk
BSBWHS501 Ensure a safe workplace
i.
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ASSESSMENT GUIDELINES FOR STUDENTS
 You need to achieve a ‘Satisfactory’ grade in ALL the assessments items to be granted a ‘Competent’ grade in
the unit.
 In case you are not able to achieve a ‘Satisfactory’ grade in any assessment task, you will be given three (3)
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Please discuss the assessment with your trainer to seek advice on how you can achieve competency in the
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competence in the unit.
 A holistic approach is used to assess your skills relevant to this qualification. The skills are assessed across the
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assessment pack, please note that the skill will be assessed in another unit

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Legislation and codes of practice
Theory Questions
Answer the following questions in your own words
1. Provide examples of how the following risks can occur at any workplace
RISK CATEGORIES GIVE TWO EXAMPLES OF WHAT CAN GO WRONG Or WHAT CAN
CAUSE THIS RISK
Natural disasters Earthquake : Earthquake occurrence can weaken the building of workplace. It
can also impact regular functional activities due to damage of of internal
property.
Flood: Occurrence of flood can cause external problems like employees may
face barriers in going out from the building.
Pandemic risk Flu : If one person at workplace is suffering from any infectious disease than
there is risk of transmission of virus in to other employees of workplace.
Pandemic diseases transmits from on person to another.
Legal risks Legal risk are those which generated due to company 's ignorance to
legislation made by government. Defamation of other company, copyright
breach and breaking of contract are some legal risk.
Technology Technology risk includes failure of hardware and software devices, malware,
phishing etc. These technical risks can cause the leak of confidential
information of workplace.
Suppliers Suppliers risk constitutes demand of particular product and the suppliers is
not able to supply in time. It cause the interruption in flow of services at work
place.
Employees Employees risk involves employee fraud theft of important data of company.

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It can damage the reputation of the organisation and relationships of
company with its clients.
Workplace health and
safety
Physical hazards such as equipment failure and electricity shock. It can
severely impact human body and can cause injuries.
Financial risk Credit risk, liquidity risk are some risk which constitutes to financial risk at
workplace. These risk can impact on company's revenue and profit.
Market risk Capital market risk , money market risk are some risk includes in market risk.
These risks can cause financial crisis in organisation.
2. What is ‘Risk Management’?
Risk management is termed as the steps which should be taken after the occurrence of hazard. These
steps and action are performed in order to minimise risk's aftermaths.
3. How is ‘risk’ defined by AS/NZS4360?
AS/NZS 4360 provides a framework for handling and dealing with risk. This framework give guideline
for maintaining balance between current work with minimising risk.
4. Explain at least 5 techniques that you can use to identify risks in a workplace

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Determine the occurrence of risk.
Find out future effects of hazard like who will get impacted by hazard
Evaluation of hazard and determine control measures
Create document of findings.
Review the assessment on timely basis and keep it up to date.
5. What political, economic, social, legal and technological factors do you need to consider when doing a risk
evaluation?
Political: Policies made by government need to be taken in account during risk evaluation
Economical : Condition of economy like inflation rate , interest rate in particular location need to be
considered while evaluating risk.
Legal : Current legislation and rules made for managing risk should be examined by organisation in risk
assessment.
Technological: Latest technological tools and devices used in managing risk should be identified for better
evaluation of risk.
Social : Social factors like latest trends and values of people need to be reviewed in risk analysis.

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6. What strategies can you use to test a risk management plan?
To test risk management plan risk manager should do proper monitoring of the plan and update the
processes involved on timely basis. Risk manager can do quantitative analysis and identify the risk factor associated
with risk.
7. Why is it important to review an organisation’s risk management plan?
Reviewing risk management plan helps to identifying the strength and weaknesses of plan. Risk manager can
give feedback by reviewing the plan so that weak areas of plan can be improved. Feedbacks from employee
will assist manager to make changes in plan accordingly.
8. What is business impact analysis?
Business impact analysis is defined as procedure to collect information which can bes used to recover
business from particular risk. This analysis helps in identifying potential impacts of disaster occurred at
workplace.
9. Why is it important to analyse critical business activities as part of risk management planning?
Critical business activities need to be analysed to find out that if the organisation is able to meet its objectives.
Evaluation is important to determine that all the function define in critical business activities are working properly or
not.
10. Research activity - Give two examples of types of available insurance and insurance providers in
relation to managing organisational risk.

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Property insurance: This insurance helps organisation to recover its internal and external properties after any disaster
occurrence. Property of organisation remains safe after occurrence of hazard.
Workers insurance: This insurance supports individual employee to get treatment for injuries caused due to disaster.
Insurance providers for organisational risk management :
Ansvar insurance
Aon's captive and insurance management services
11. Why is it important to have a law for workplace health and safety?
Law fro workplace health and safety is important to provide safe conductive environment to all the
employees of the business organisation.
12. What are the 4 advantages of having a Workplace Health and Safety policy for the organisation?
1. Work place health and safety policies shows that the business entity is committed to
workers safety .
2. It helps business venture to ensure that safe systems are used in operations
3. it supports organisation to manage the employee's health and safety effectively.
4. These policies gives guidance to employee for their future actions in legal way.
13. What is the difference between ‘Acts’, ‘Regulations’ and ‘Codes of Practice’?

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 Acts: _An act is legal explanation of workplace health and safety law which is made for particular
location or state. It defines duties which need to be followed by organisation in order to maintain
safety of employee at workplace. __________________________________________________
________________________________________________________
________________________________________________________
 Regulations: Regulation are defined as collection of rules which are need to be ___imposed on
organisation. ____________________________
________________________________________________________
________________________________________________________
 Codes of Practice: Codes or practice gives guidance to accomplish the standard defined by
business entity in order to provide welfare to employees._______
________________________________________________________
________________________________________________________
14. What is the purpose of the ‘Privacy Act’?
Privacy act is made to protect the personal information of employee working in the company. It gives
worker a right to take actions if any information gets leaked. Worker can take legal actions against the
person using privacy act .

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15. Write down the names of the current Federal Act, Regulations and Codes of Practice that apply to
work health and safety in Australia
Name of the Act: ____Work health and safety act 2011____________________________________
Name of the Regulations: ________Model work health and safety regulation
2016_______________________________
Name of the Codes of Practice: __WHS Codes of practice 2011_________________________________
16. Go to http://www.comlaw.gov.au/Details/C2011A00137 (This will take you to the WHS Act 2011)
a). Find Part 2, Division 2 in the Act and read Section 19 of the Act
Who has ‘primary duty of care’
under the Act?
Individual conducting a business or employer of the business
What do you understand by
‘primary duty of care’?
It is duty of employer to ensure health and safety of workers in
the organisation.
b). Go to Part 2, Division 4, Section 28 and Section 29 in the Act. Answer the following questions:
i) What is the responsibility of
‘workers’ under the Act?
Workers should take care of themselves by their own
workers should co-operate with organisation’s policy.
ii) Does a visitor who is visiting
the workplace have any
responsibilities under the
Act?
Yes the person has equal responsibilities like other workers .
iii) Explain why If any visitor visits the workplace he/ she is subjected to take
care of metatheses and must follows the instructions given by
workers.

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iv) Which section of the Act
talks about the duty to
consult workers?
Section 29
v) Explain Section 38 of the Act
in your own words
This action explains that employer of the company must ensure
that regulator is informed instantly after occurrence of any
incidents.
vi) What is the duty/topic
discussed under Section 35-
39 of the Act?
Notifiable incident is discussed under section 35-39 of cat
17. Go to http://www.comlaw.gov.au/Details/F2011L02664 (This will take you to the Federal WHS
Regulations 2011.
a) Find Chapter 3, Part 3.1 in the Regulations and answer the following questions
Explain Section 35 in your own
words
An individual who holds duty in the organisation must try to avoid
risk related to health and safety of the employees. If elimination is
not possible than he should try to minimise the risk at least.
Explain Section 36 in your own
words
Individual person who has responsibility to avoid risk must apply
control measures to eliminate risk.
Explain Section 37 in your own
words
Responsible person or duty holder who use control measures
should maintain and updated these measures on timely basis.
Individual should check the fitness of control measure and its

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effectiveness.
Explain Section 38 in your own
words
Employer or duty holder must should review measures of control
and their applicability at particular time .
b) What is the obligation of duty holders under Section 34 of the Regulations?
Duty holder who manges risk for health and safety should be able to forecast the probability of
occurrence of risk .
18. Why is consultation important for workplace health and safety management?
Consultation is important with employee to identify that all the policies made by organisation for
health and safety are working effectively. Consultation also helps in promotion of health and safety policies.
19. As a manager, when will you consult with your employees?
Manage should consult with employees while making regulations and policies for health and safety for
them.

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20. Why do you think it is important to communicate effectively with all team members when it comes to
WHS Policies and Procedures?
Communicating with employee makes manger to determine employees awareness about health and safety .
Communication help in managing health and safety policies employee effectively. Without communication it
us impossible to implement policies .
21. What steps can you take to identify hazards at any workplace?
 To identify hazards at workplace proper risk evaluation should be carried out by risk manager
 identification of risk impacts on employee
 risk assessment should be done.
 Record should be made and must be reviewed half yearly.
22. What are ‘psychosocial hazards’?
Psychological hazards are termed as anyany hazard that has intensity to impacts on workers health
and welfare. These hazards occurs due to type work which is performed ed by workers in organisation.

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23. Explain what you understand by the hierarchy of control process?
Hierarchy of control process is used in organisation to minimise the risk. It help sin eliminating the
hazard by applying control measures.
24. What are the steps you can use to conduct a review of the WHS Risk Management Plan at any
organisation?
 Analysis of problem areas.
 Cross-checking of outcomes with defined objectives
 Evaluation of all the actions involved in plan.
 Evaluation of environment of organisation.
 Amendments in activities which are not performing well.
 Review of amendments and record of changes .

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25. What are some reasonable adjustments that could be made in the workplace for people with
a disability? Provide specific examples
 If an employee have some disability then company can make some policies for their safety and
protection. Organization can provide them specials care and treatment.
 For example if a person disable then organization can provide them training and seminars to work
effectively.
26. At your workplace what is the process used for incident reporting?
Hierarchical structure is followed at my workplace. Individual person reports to the immediate superior
about any incident occurrence.

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RISK MANAGEMENT PLAN
CASE STUDY
Read the Case Study below and answer the questions that follow
Rocky Road Restaurant
Rocky Road is a family owned restaurant located in Brisbane, Fortitude Valley. The restaurant opened in 2010 by a
Husband and Wife. In the restaurant there are two chefs, 3 waitresses, and 2 Kitchen hand staff. The restaurant is
managed by the husband and wife. It is open for dinner 7 days a week from 4pm – 10pm. It can seat up to 80
customers in the dining area. The restaurant is usually very busy and since they have opened they have not established
a WHS policy and therefore there are no procedures in place for staff to handle accidents and incidents.
Last week Doug, one of the head chefs was working in the kitchen and as he walked past a deep oil fryer carrying a box
of potato peelings his foot slipped from under him. As he reached out to steady himself he put his arm into hot oil. He
got serious burns to his hand and arm and further burns to his face due to the oil splashing on to him. He was off work
for 2 months as he had to have surgery. At the time of the accident he was not wearing the correct non-slip shoes.
A WHS Inspector was called in and a summary of the findings is outlined below.
Key Areas Findings Additional Notes
WHS Policy
Commitment
No WHS Policy There is no WHS Policy
No management responsibility
No training is given to staff at induction
about WHS and no manuals and processes
are in place regarding WHS
Consultation/
Training
There was no staff induction and therefore staff is not
aware of what they should do in an accident.
Employer said there are no incident
reporting procedures in place
There is no WHS Meetings with the restaurant staff.
There is no opportunity for staff to give feedback
about accidents or near misses
The employer said he has not had time to
have meetings as the restaurant is very busy
Record-
keeping There were no past incident/ accident records on file There had been two accidents last year
Kitchen
There had been problems on a daily basis with water
pooling on the floor around the dishwasher, vegetable
preparation area and steamers and fryer
The employer said that they were due to
leaks and incorrect use of the dishwasher by
staff.
Chefs and Kitchen Hand staff are not using the correct
PPE in the Kitchen ie : oven gloves, non slip boots etc
The staff were not given PPE and were not
advised of any dress policies
Report by: - Safety Auditor – 10/7/2015
The safety inspector concluded that there had been a continuing problem with water on the floor both before and after
the accident, it presented a serious slipping hazard and this issue had never been properly addressed.

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Due to the significant breaches identified above, the company were charged with failing to undertake a suitable risk
assessment and put in place a safe system of work. The company was fined.
Answer the questions below in relation to the above case study:
1. Describe the organisation briefly
Rocky road restaurant is a family restaurant which is situated in Brisbane. Its was founded in 2010 and it is
operated by a couple. Restaurant has 3 waiter and 2 chefs and It is open for 7 days. It has place for 80
customers at a time. It do not have any policy for health and safety of workers.
2. Who are the key stakeholders at Rock Road Restaurant?
key stakeholders at Rock Road Restaurant are buyers, suppliers, chefs , workers and shareholders.
3. From the WHS Audit Inspector’s report – what are 3 urgent things the owners should do to minimise
risk at Rocky Road restaurant?
 Owner should make policy for the workplace health care and safety of people working in the
restaurant.
 Management of the restaurant should take the responsibility of any incident occurs at
workplace. Owner should take timely meeting and determine the problems which are faced
by workers.
 Restaurant do not posses equipments which are safe for doing kitchen work like gloves. So
owner should provide equipments to workers which are safe and protect them from any
hazard.

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4. Who should be involved at Rocky Road Restaurant in a review of a Risk Management Plan?
Rock road restaurant should involve its customers and workers to determine the problem
that they are facing in the restaurant.

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5. Risk Identification and Analysis (Based on the WHS Auditor’s report write down the top 5 hazards and risk
treatments that need to be monitored carefully in the table below.
HAZARD RISK (What can
happen?)
How high is the
likelihood of
the risk at
present on a
scale of 1 to 5?
1= Very Low
2= Low
3= Moderate
4+ High
5= Very High
How high is the
potential impact
of the risk at
present on a scale
of 1 to 5?
1= Very limited
2= Limited
3= Moderate
4+ Severe
5= Very Severe/
Critical
RISK TREATMENTS
What can be done to minimise
the risk
Slipping
Workers may slip
on the floor.
4 5 WHS policy can be made by
restaurant .
Fire
Fire can cause
burns and severe
injuries to
workers. Major
property of
restaurant can be
damaged
5 5 Organisation should insure its
workers and insure the
property of the restaurant also.
Heavy lifting Heavy lifting can
cause damages to
bones of worker,
worker may slip
while lifting
heavy equipment.
2 3 Proper health insurance for
workers should be done on
timely basis.
Cuts
Cuts can happen
due to knives and
other sharp
equipments used
in kitchen
4 5 Restaurant management should
provide proper training to
workers like how to use
sharpened equipments
properly.
Food poisoning
Poisoning of food
can cause disease
to customers
having that food
which is spoiled
2 2 Restaurant should taste and
check the food they serve to
the customers to reduce the
chances of food poisoning.
6. What training would you recommend the owners provide to the staff at Rocky Road Restaurant?
Restaurant owner should provide training to worker about use of equipment in kitchen.
Management of restaurant should give guidance to use non slippery shoes to avoid slipping on floors.

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Training on protection from hazards and escaping form the danger should be given by management.
7. Why is it important for Rocky Road Restaurant to maintain WHS records?
Restaurant should keep records of health and safety polices because it will help in making future polices in the
organisation. Record of policy help policy to review previous policies and make amendments accordingly.
8. What kind of WHS records should Rocky Road Restaurant keep in the future?
Document for WHS policies
Incident reports
Accidents and hazards report
9. Explain how you would monitor and review the effectiveness of each risk treatment that you have noted
above.
Monitoring of risk treatment can be done using check-list method.
Proper evaluation risk treatment can be achieved using cross-checking the outcomes against the defined
targets.
Every step of risk treatment should be checked if it is working properly or not .

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Analyse and improve risk management systems
Read the Case Study below and answer the questions that follow
Case Study: Local Grocery Store
Jane Smith has been working at the local grocery store in Brisbane for the last 12 months. She had recently taken on a
new role as the bakery supervisor and was eager to review the work activities and safety procedures. In preparing for
the review, Jane considered how she would conduct the review and who she should speak with.
As a first step, Jane identified the different activities and tasks that were carried out by the workers. These included:
 preparing a number of different products such as bread, cakes, slices and doughnuts
 cleaning items used in product preparation
 general housekeeping.
The next step was to analyse what was involved with each activity. Jane spent three mornings that week with the four
bakers who worked in the bakery department. She talked to them about the work activities and what they thought
could be changed to improve the safety of the workplace. One of the bakers had been working in the store for over 10
years, whilst another had been working for over 25 years. The other two bakers were apprentices and had only been
working with the store for around six months.
From these discussions, Jane identified a number of key tasks the bakers carried out every day when preparing the
baked products:
 moving the ingredients from their storage locations to the area of use
 mixing the ingredients together using specialised mixers
 transferring the mixture to the container for baking
 putting them in the oven and removing them from the oven
 slicing and decorating
 packaging the products.
During an inspection of the bakery, Jane and the bakers identified a number of hazards, including the following:
 the doughnut mixer was not guarded and the mixing bowl could be accessed when the machine was operating
 the concrete floors were slippery in the mixing room and flour was spilt where the bakers walked
 low lighting in the food preparation area
 there was narrow access and restricted movement in the storage area where the flour bags were kept.
Jane and the bakers discussed the risks associated with each of the hazards and what could be done to control these
risks. In relation to the unguarded mixer, one of the bakers suggested purchasing or hiring a new model with an
interlocking guard. After considering the ideas of the bakers, Jane completed the following risk register:

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XYZ Grocery Store Pty Ltd
Work area: Bakery department
Hazard identification
Hazard: Doughnut mixer not guarded and mixing bowl can be accessed when machine is operating.
Risk Assessment
What is the harm the hazard could cause: The person operating the mixer could be injured by the moving parts if their
hand slipped in while the machine was operating. Hand could be cut or could even lose a finger.
What is the likelihood of this happening: This machine is used several times a day. Two of the workers have not been
working in the bakery for a long time and are not very experienced in using the equipment.
Persons at risk: All four bakers who operate the machine.
Existing control measure: Staff follow policy and operating instructions to use the mixer safely – not very effective
because it relies on staff keeping hands away from the dangerous parts.
Consequence: Serious injuries
Likelihood: Very likely
Outcome: High risk - the mixer must not be used again until the risk has been controlled.
Control measures
Possible control options:
 Elimination – Eliminating the use of the mixer completely will mean the business cannot continue to sell baked
products as the dough cannot be mixed. Business revenue will suffer. Substitution – Use of the mixer could be substituted by hand mixing the dough. One day’s production will be
lost in the change over. This method can only be considered an interim option as it is not sustainable for more
than a day or two with present staff. However, part time staff could be hired to mix the dough. Business
income would be reduced and impact on revenue. Alternatively, the mixer could be replaced by purchasing a
new, safer machine with a built-in guard. Engineering – The mixer could be modified by adding an interlocking guard. A mixer could be hired for the
period the old mixer is in for repairs. One day’s production will be lost in this option. The modifications are
estimated to cost $1600. Other costs included are: one day lost in production plus hire of substitute machine
for approximately 10 days and transport. Estimated cost is less than $6000.
 Administrative or PPE – All staff told to keep hands away from the mixing bowl while it is in use. Only the more
experienced bakers are to operate the mixer.
Preferred control option: Purchase a new mixer, which would not cost much more than having the old one modified.
Mixing to be done by hand while waiting for replacement mixer to arrive. The costs involved are outweighed by
worker safety and this option eliminates the risk of injury.
Implementation

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Review
Scheduled review date: 31 January 2011
Are the control measures in place?
 Yes – the new machine has an interlocking guard and bakers have been provided with training on how to use
the machine in accordance with the manufacturer’s instructions.
Are the controls eliminating or minimising the risk?
 Yes – the interlocking guard prevents people from putting their hand in the mixing bowl.
Are there any new problems with the risk?
 No.
The review of the above hazard and the implemented control measures improved the safety in the bakery department
at the grocery store.
Jane, the supervisor of the bakery has identified that doughnut mixer used in grocery store is not guarded and bowl
which is use to mix the dough can be accessed even when mixer is operating . It was found that any person operating
mixer can get injuries due to it . This mixer is used all the time in a day and it can cause severe injuries to workers.
The supervisor has given some control measure to eliminate the risk. She has suggested not to use mixer. This is not
good solution as it will impact on Bakery’s daily work. Revenue of the firm get affected. Substitution of mixer is also
defined by supervisor. Hand mixing of dough can be used but it can work only for 2-3 days. Low production will impact
the performance of the firm. Modification of mixer has been suggested by supervisor. She has suggested that
interlocking guard could be added to mixer. New mixer can be hired while old one is on repair process. Grocery store
can give guidelines to worker to maintain distance between their hand and mixer while using it. Firm can also buy new
mixer but that would cost high.

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2. Complete the table below in relation to the bakery
1.1 What are some of the steps that
Jane took that shows that the
bakery is committed to complying
with WHS legislation
Jane has identified hazards associated with bakery operations.
She has given some control measures like substitution,
mortification, elimination and administrative measures. These
control measures can be used by firm. The bakery is currently
following policy in which firm is giving instructions to use mixer
safely.
1.2 Identify duty holders and define
WHS responsibilities for all
workplace personnel in the bakery
Duty holders are as follows:
Manager : Making WHS policies and monitoring of these
policies
Employees : employees have to follow these policies made by
manager.
Owner: Owner should ensure that these policies are working
effectively .
2.1 What did Jane do that shows
that she met the ‘consultation’
requirements according to relevant
WHS Act 2011?
Jane has spent 3 days with workers to identify their daily
activities and changes they want to make in procedures. She
has communicated with workers found problematic areas in
bakery.
2.2 How did Jane resolve issues
raised through consultation?
Jane has resolved issues by giving control measures to
eliminate the risk associated with mixer. She has given many
solutions so that risk can be avoided.

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3.1 What procedures should Jane
follow for ongoing hazard
identification, and assessment and
control of associated risks
Jane should follow option of replacing the old mixer with new
one .
3.2 Where can Jane get expert WHS
advice?
Jane can get expert advice from consultancy firms.
1. As part of her evaluation, Jane identified three other hazards. Choose any ONE of the other three
hazards identified by Jane and complete the risk register below.
For this exercise, imagine that YOU ARE JANE SMITH
XYZ Grocery Store Pty Ltd
Work area: Bakery department
Form completed by: _Jane Smith ___________________
Date form completed: _7 June 2017___________
Hazard identification
Hazard: Slippery floors
Risk Assessment
What is the harm the hazard could cause: There is possibility that on slippery floor bakers may slip and get injured .
What is the likelihood of this happening: likelihood of happening this event is high.
Persons at risk: Bakers, workers and any individual who visits the place.
Existing control measure: Grocery store can provide non slippery shoes to each worker and give them training on
wearing shoes while working on the floor.

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Consequence: Probability of accidents will increase , bone injuries can happen to workers, fractures and other severe
injuries.
Likelihood: Likelihood of incident is very high.
Outcome: Employees and other stake holders r will get injured.
Control measures
Possible control options:
 Elimination – Slippery floor should be used less in order to prevent accidents . Eliminating the use of slippery
floor is not beneficial as work will get affect due to that.
 Substitution – Use of floor can be substituted by making use of machines to carry the ingredients from one
place to another. This method is useful only when store has enough capital to buy machinery for carrying out
the goods. Revenue of business would get impacted by substitution.
 Engineering – Floors could be changed by no slippery floors or some coasting could be done on the existing
floor which can prevent slipping problem. Coating would cost less than replacing the entire floor. Estimated
cost of modification is $ 3000.
 Administrative or PPE – All the workers should be told by management to walk slowly and carefully while
they are working on the floor. Workers who know the floor's condition properly should be allowed to go on
that floor.
Preferred control option: Grocery store can take initiative for changing the floor. New floor would help in reducing
slipping and solve the problem for lifetime. It would cost high to the firm but this option can eliminate the risk of
slipping.
Implementation
Associated activities Resources
required
Person(s) responsible Sign off and date
Non slippery coating on floor Coating
material,
labour,
finance,
human
Supervisor 10 June 2017

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resources,
Replacement for existing floor with new one Labour, capital,
money,
manpower
Supervisor,Owner of
firm
13 June 2017