Commercial Cookery: Work Health and Safety

Running head: COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
Name of the Student:
Name of the University:
Author note:

1COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
Assessment 2
Task A
Incident Report
Incident Report Form
1. Time of Incident Date: 6th of July, 2019
Time: 10: 35 AM
2. Location of Incident The hazardous incidence was located in Pesto,
a popular restaurant with thriving customer
flow and activity. The incident occurred in the
restaurant of the kitchen, particularly due to the
deep fryer.
3. Briefly Describe the Incident A fire occurred in the kitchen during morning
hours, primarily due to discrepancies in
maintaining a cleaning schedule. The fire
occurred due to the deep fryer which had not
undergone appropriate cleaning for a
prolonged time period. Such discrepancies
resulted in the accumulation of grease in the
ducts and hoods leading to rapid emergence
and spreading of the kitchen fire.
An additional hazard and equipment
malfunctioning was observed in case of the
kitchen exhaust which also had not undergone
regular maintenance. This resulted in lack of
efficient functioning of filters further leading to
accumulation of smoke due to the fire and
physiological problems among the kitchen
staff.
4. Describe any Injury and Action Taken An injury occurred due to accumulation of the
smoke and spread of fire in the kitchen. The
injuries occurred in a kitchen staff member,
John – who is the cook. John acquired burns of
minor severity, along with suffocation and
difficulties in breathing due to inhalation of
smoke.
John was admitted to the local hospital. The
doctors reported that his condition was not
severe and that he will be sent home and
resume his occupational responsibilities soon.
5. Describe any damage to property and There was no significant damage to property

2COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
action taken due to the fire. However, damage to kitchen
equipment occurred due to lack of regular
cleaning procedures. Due to lack of regular
cleaning, the ducts and hoods of the fryer
encountered accumulation of grease. The
kitchen exhaust is malfunction due to lack of
cleaning. There is a need for regular cleaning,
repairing and maintenance service considering
that two stoves are damaged, walls require
repainting and cleaning and the electrical
wiring of the kitchen requires re-evaluation.
6. Reported by: Name:
Role: Supervisor
Department: Kitchen, Food and Beverage
Date: 6th of July, 2019
7. Reported to: Name:
Role: Peter Muir and OHS Officer
Department: Owner, Safe Work Australia:
Government of Victoria
Date: 6th of July, 2019
Risk Assessment
Task or
Scenario
Associated
Harm
Hazards Existing Risk
Conditions
Current
Risk
Rating
Any
Additional
Controls
Required
Residual Risk
Rating after
Corrective
Measure
Cooking Fire and
release of
uncontrollable
smoke due to
malfunctioning
of the stove
Physical (fire,
excessive
smoke),
Chemical
(gas, dusts),
Ergonomic
(inappropriate
design and
functioning
of equipment
resulting in
burn injuries,
suffocation
and breathing
difficulties)
Malfunctioning
stove
Very
high
Repairing
and regular
maintenance
of stove
using timely
auditing
procedures
Medium
Deep Frying Fire and
release of
Physical (fire,
excessive
Unclean,
greasy and
Very
High
Repairing,
cleaning
Medium

3COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
uncontrollable
smoke due to
unclean and as
a result,
malfunctioning
deep fryer
smoke),
Chemical
(gas, dusts),
Ergonomic
(inappropriate
design and
functioning
of equipment
resulting in
burn injuries,
suffocation
and breathing
difficulties)
malfunctioning
deep fryer.
and regular
maintenance
of deep
fryer using
timely
auditing
procedures
Kitchen Exhaust Inadequate
cleaning of
exhaust
resulting in
inefficient
filtering and
grease
accumulation
Physical
(excessive
accumulation
of smoke),
Chemical
(gas, dusts),
Ergonomic
(inappropriate
design and
functioning
of equipment
resulting in
suffocation
and breathing
difficulties)
Unclean and
malfunctioning
kitchen
exhaust
Very
High
Repairing,
cleaning
and regular
maintenance
of kitchen
exhaust
using timely
auditing
procedures
Medium
Overall kitchen
floor,
workstation and
walls
Unclean and
infectious
working
environments
due to lack of
cleaning and
accumulation
of impurities
Physical
(poor hygiene
in
workstation
and walls),
Chemical
(spoilt and
accumulated
food
particles),
Ergonomic
(transmission
of infections
and illness
among
workers, lack
of
occupational
Unclean
workstation
and kitchen
environment
High Cleaning
and regular
cleaning
schedules of
the entire
kitchen
using timely
auditing
procedures
Almost Certain