Analysis of Occupational Safety and Health Research Papers

This assignment provides a comprehensive overview of the importance of patient safety, lean-integrated management systems, and organizational practices for learning with work accidents. It also explores risk assessment, capacity building, and resilience engineering concepts in various industries such as healthcare, construction, and oil and gas. The document includes references to academic papers and research studies that highlight the significance of these topics in promoting a safer working environment.

Health and Safety

Table of Contents
INTRODUCTION....................................................................................................................................3
MAIN BODY...........................................................................................................................................3
PART A.....................................................................................................................................................3
1. Provide an overview of the activities carried out by your organisation .................................3
2. List the legislation relevant to your state of training and the Work Safe website....................4
3. Identify and list the relevant Codes of Practice that apply for the establishment ....................4
4. Research and analyse: ..............................................................................................................5
5. Develop or update a complete WHS system which includes all the required policies and
procedures.........................................................................................................................................6
6. Develop a hazard identification and risk assessment template ................................................9
7. Write a job description which clearly defines the health and safety responsibilities for each job
role .................................................................................................................................................10
8. Action Plan to evaluate the effectiveness of organisational WHS system..................................13
9. Verbal Summary of the WHS Plan to a simulated staff meeting................................................14
PART B....................................................................................................................................................15
1. Establishment of structural, characteristics and needs of Premier Food Plc..............................15
2. Important Legislations to look at while developing a health and safety system........................15
3. Health and Safety Code of Practice ...........................................................................................16
4. Five penalties that can be applied under health and safety legislation in Victoria ....................16
5. Ensuring compliance of Premier Foods with its legislated obligations......................................17
6. Elements and Aspects of a health and safety system..................................................................17
7. Procedures included in health and safety system.......................................................................18
8. Strategies or methods used to support worker participation and consultative input into health and
safety processes..............................................................................................................................19
9. Three circumstances leading to hazard identification process....................................................20
10. Advantages and Disadvantages of five different communication strategies............................20
CONCLUSION......................................................................................................................................22
REFERENCES.......................................................................................................................................23

INTRODUCTION
Work health and safety system has become necessary in current time for every person whether
working in organisation or any entity engaging people in cumulative work (Souza and Alves, 2018).
This report will be carry on Premier foods Plc, which is a British food manufacturer headquartered in
St Albans. It is listed on London stock exchange and has been considered a constituent of the FTSE
small cap index. The report will be carry on legislation relevant to you state of training and work safe
website and identification of the legislations that will be applied, research and analyse on issue work
environment, existing arrangements and issues with machinery, equipment or materials. Report will
also cover development of hazard identification and risk assessment template and attach instruction
along with selection over 3 different job roles. Along with this, report will also put its major focus on
hazards and risk identification through the process of evaluation and preparation of an action plan to
make this report more formal and focused towards its major objectives.
MAIN BODY
PART A
1. Provide an overview of the activities carried out by your organisation
Premier food is the British leading food manufacturer which has been engaged in development
of cakes and desserts for the Cadbury using that brand under licensing process. Premier foods is
consists of several other brand names such as Mr Kipling, Ambrosia, Angel Delight etc. It has a big
structure, thus, there might be situations of danger at any moment which is hazardous and danger for all
people who are working there (World Health Organization, 2016). The major characteristics of Premier
food is its multilateral infrastructure and plant based techniques which is being adopted in the
infrastructure.
Premier has been recognised for its quality and performance measurement of their employee's
along with the consideration to measure their people safety and also matter of their health issues. There
are certain misshapenness which has been occurred last year, in which one employee's was suffered
with hand burn, because of ineffective to that person. Thus, firm has faced out the work closure and
business loss. Need of the organisation is its structure and regulation for providing safe and secure
work environment for employee in order to protect them for the business benefits and work regulation
(Shojania, 2016). Action plan is a major need along with regulation towards the business enrolment on

the larger basis. It has become necessary to uphold the measurement as well as evaluation of the
techniques which is majorly required for bringing relevant changes into the procedure and process to
gain business effectiveness into the premier plant.
2. List the legislation relevant to your state of training and the Work Safe website
It is become necessary to identify various legislation which are being connected with human
safety and their health related conditions. Finding and identifying appropriate legislation is necessary to
ensure work health safety at the greater level along discussion to make it clear for business
development and continue business for longer period or duration. Model WHS act, 1982 is a necessary
legislation which has been implemented in most jurisdiction across an entire Australia (Berwick, 2018).
The main object is to provide for a balanced and nationally consistent framework to make secure health
and safety of the worker and workplace. The major purpose of this act is to encourage unions and
employer's organisation to take a constructive role in promotion improvement in the WHS practices
(Gandhi, 2018).
Another legislation which applies to Premier and are relevant to its state of training and Work
Safe website is Work Health and Safety Act, 2011. This legislation would be protecting each individual
within the organisation in terms of safety as well as health. As per this legislation, it imposes this duty
on Person Conducting a Business or Undertaking (PCBU). This sets up various requirements for
Premier, such as:
 Managers must consult with their subordinates in setting up safety standards.
 There must be various penalties set up for any individual who is taking safety of themselves or
others for granted.
3. Identify and list the relevant Codes of Practice that apply for the establishment
Safety and health in the use of machinery: This code of practices deals with sets of out
principles concerning safety and health in the use of machinery and defines the safety and health
requirements and precaution applicable to government, worker and employers and also to engineer,
designer, manufacturer and suppliers of the machinery. In context with Premier foods Plc, various code
of conduct such as:
Business sustainability: Business sustainability is required in sector of health and safety measurement
in order to make goals and targets more wide and relies with business growth. Business sustainability

means the practice which involves the fair practice in regards with the usage of technology, machinery
and equipment. Effective and green revolution based practices is the major requirements in context of
code of conduct (Merritt, 2017).
Ethical relationship with the manpower and machinery: Ethics has been considered as most fair
and favourable code of conduct which is necessary to uphold safety and health matter at an utilised and
reliable manner.
There are various policies set out for food safety which are described below:
 Effective suppliers must be chosen to acquire raw food products which are of high quality and
kept with utmost safety and par quality standards.
 Food must be refrigerated systematically and their expiration must be reviewed effectively to
ensure high safety standards for the food items.
Amongst food safety policies, there are procedures to be followed by Premier for food services
which are mentioned as under:
 For assurance of highest service quality, employees must focus on their personal hygiene to
keep up the standards of services.
 Employees must also be consistent in terms of serving food items as requested in the most
professional way possible which ensures cleanliness and consideration of safety.
4. Research and analyse:
Adequacy of facilities for employees: In context with Premier foods Plc, it is necessary for business
entity to have look on availability and structure of health and safety system to make it useful for
employee's to work better and with intention to contribute its for benefits of an organisation
(Helmreich, 2018). In regards with health and safety culture, it is necessary for business firm to provide
health and safety protection in context of fire, water, damage, injury to an employees as well as lack of
measures to attain business effectiveness. These facilities needs to be take with full implementation and
ensures that fire fighters, fire avoidance measures needs to be undertaken along with emergency alarms
and emergency measures needs to be taken care such as tools and techniques to safety checklist,
implementation tools and techniques to make safety measures more productive and pro-active to
continue effective working along with overall improvement.
Issue with work environment: Major issues which are evident in working environment are the

problems related to heating in infrastructure at a greater and optimised level which is faced by
employees (Arntz-Gray, 2016). Various other issues such as lack of proper and desired machinery, lack
of strategies to work collaboratively also effect the company. Premier foods needs to have full co-
ordination with techniques to measure any kind of defect in their manufacturing process to ensure
solving of these issues.
Issues with machinery, tools or equipment: During the work of premier foods Plc, workers
has been noticed that machinery was old, degraded and less updated to get right use. Packaging tools
were less good, but of junk and dismantle condition, because of chances of injury was higher and
response of less consultative basis. The expense was highly incurred into the process of machinery, but
still they are not in proper condition.
Incidents or accident which have been occurred: There are various incidents such as
breakdown of tools and machinery which reduces its advantage for longer period of time. Another
incident are injuries experienced by employees. These are major incidents which needs instant
solutions along with longer remedies.
Potential issues with training: Above given issues have shown scope for wide training and
development to an employee's to motivate and train them for effective working over usage of tools and
machinery to work with effectiveness (Y?lmaz, 2017). These issues can be fulfilled through effective
practices to people along with full of them to teach how to operate hard machinery.
Provision for security emergency procedures: Various procedures such as making of the
checklist to inform about implementation of security emergency, planning for future uncertainty and
raise chart making procedure to identify future any kind of future uncertainty or misshapen. This
procedures needs an urgent remedy and evaluation to make several changer or rectification for further
good process or conditions.
5. Develop or update a complete WHS system which includes all the required policies and
procedures
Name of substance Chlorine Solution Latex Gloves
Supplier Chemical Suppliers Rubber Companies

Location of substance Kitchen Kitchen
Hazardous (Y/N) Yes Yes
Current SDS i.e. less
than 5 years old Date
of issue
These solutions are renewed
once in every two years along
with regular testing.
Packaging and storing is given
utmost importance and suppliers
are chosen as per the set
standards of medical safety.
Risk Assessment
(Yes/No)
Yes No
Uses Used in dishwashing and as a
disinfectant
Used as protection of hands from
various chemicals while cleaning
dishes.
There are various policies and procedures for food safety as well as food service which are
necessary for the company to effectively establish WHS within the company.
Purpose
The purpose of food safety and service policies and procedures is to effectively ensure safety
and service standards within the company. Moreover, it is also necessary to be implemented in order to
give utmost assurance to employees that their safety is the most prominent regard of the company.
Scope
The policies undertake each employee within Premier Foods.
Policy
Training regarding food safety
One effective policy regarding food safety is for every employee to be appropriately trained in

adopting food safety measures and serving food in the most systematic and professional way possible.
They are required to participate in training given to them regarding practices of food safety as well
food service.
Food Storage
Another imperative policy of Premier Foods is for all its employees to adhere to food storage of
each item according to its nature. This means, the items must be stored in manner which enhances their
durability and keep them as fresh as possible for as long as they are required. Each employee is
required to possess the knowledge regarding food storage within Premier Foods.
Employee consistencies
For food service, it is essential that each employee within the company is consistent in terms of
maintaining high safety standards as well as utmost cleanliness. This policy would help them in
providing utmost service quality to their customers and consistency in terms of food standards.
Procedures
Setting up standards
Premier Foods must effectively set standards in terms of maintaining high level of service
quality as well as serving food to the customers. In addition, the firm must also communicate these set
standards to all the members of its workforce. By this way, each employee would be familiar with the
kind of work which is required of them.
Provision of duties and tasks
To maintain safety standards and to effectively serve top quality food, it is essential for the
management to provide them with effective duties and responsibilities which would enlighten them
with company's expectation and would guide them to find way which is essential for them to follow to
maintain high food service and safety standards.
Roles and Responsibilities
Within Premier foods, each human resource is required to adhere to various responsibilities and
job roles which is essential to carry out their duties effectively. For the company, in maintaining its
food safety and service standards and ensure appropriate establishment of WHS systems, each
individual under various job roles are required to perform certain roles and responsibilities mentioned
below:

Senior Manager
 Overlooks the whole management of the company in terms of all the activities related to food,
i.e., from food storage to food distribution.
 Must ensure that ample resources are available with the workforce to effectively establish a
long-term serving WHS system.
Chef
 They must ensure that food preparation is done with utmost hygiene and healthy practices to
assure safety of clients as well as the staff.
 Must regularly check the raw items acquired by suppliers to determine their storage and
preparation period.
Kitchen Hand
 Must undertake self evaluation in identifying and following practices which leads to appropriate
hygiene level in preparation of food items.
 Must consistently develop their knowledge in relation to food preparation and service quality.
6. Develop a hazard identification and risk assessment template
No Hazard Description Location Comment Consequence Probability Exposure
1 The hazard has been
caused in Premier food
Plc, due to cause of the
fire to three people
which was hazardous
for others. Also, the
major behind this
hazard was its lack of
maintenance, which is
major of incidents.
St Albans,
United
Kingdom.
This hazard was
caused due to
lack of
awareness to
employee which
was as a reason
of ineffective
tools and
equipment
applied during
the production
process. The
results was the
The cause for
burning was
leak of
gaseous from
the cylinder,
which has
been catch
fire easily and
worker was
near to
cooking
process which
has led to
In future,
probability
will be less
for such
incident, if in
case such
situation may
arise and also
premier needs
to take care of
long
procedure to
make
Exposure says
that this
leading food
business entity
needs to work
over their
structural
implementatio
n along with
finding the
sources for
making
changes into

hand of an
employee and
he was admitted.
major injury. measures with
an intention to
protect lives
of the human
life from such
hazards.
tools and
equipment
2 This hazard was
happened during stage
of packaging, when
hands of one worker
has been cut down by
cutter machinery and
also reason of which
person has lost his job
or unemployment.
This
incidence
was
happened in
area of
packaging
of premier
food, when
hand of
employee
has been cut
down. As,
this is
critical
stage which
needs a
formal
practice
long with
strict
regulation
over the
work or its
regulation.
This hazards has
been occurred
because of lack
of effective
planning and
less supervision
over the
machinery
handling and
procedures to
led it for
effective
working. It has
become
necessary to
look out at an
entire process to
assess risk
associated with
projects or
machinery
The major
consequence
was the lack
of ineffective
support and
improper
regulation for
the greater
and larger
period of
time. It was
also happened
because of
supervisor
carelessness
and avoidance
toward the
operation of
the machinery
and led
effective
regulation
over the
activities.
In future,
probability of
such
occurrence
can be high, if
proper and
required
measures
would not
been
implement
into the
proper
functioning
and take care
of the
machinery. In
order to avoid
this issue, it is
necessary to
identify risks
associated
with this
context.
It has been
exposed, this
type of
happening
will not
tolerated the
administration
or policies to
harm the
people life
and culture.
This kind of
careless
activities are
responsible to
going through
of employee's
from the
business
organisation
along with
closure of
business is
also the case.

7. Write a job description which clearly defines the health and safety responsibilities for each
job role
Job Description
Job Code: 123
Job role: Senior manager
Report to: General manager
Date: 27. March, 2019
Job summary: The job role is about the management of health and safety of the manpower into the
factory of the production of Premier foods Plc. This role actually says about the effective regulation
into the work process along with the complete process of work and led proper utilization and structure
of the plan to make health and safety as cumulative measures.
Duties & responsibilities:
Roles & responsibilities:
Monitoring health and safety risks and hazards in the workplace
Advising employees on how to minimize or ultimately avoid risks and hazards in the workplace
First aid / nursing duties
Pastry Chef
Job code: 234
Job role: Pastry chef
Date of joining: 24. 5. 2019

Report to: Senior manager
Job summary: The Job summary of the pastry chef says about the making of tasty and delicious pastry
with incurring of less time and duration to make the pastry product more and more attractive in order to
deliver it to the people at the lesser period of time. This job role is assigned to each and every to show
his/her at the greater and desired level or situation.
Roles or responsibilities:
Manages all day-to-day operations of the pastry and bakery section of the kitchen.
Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and
modern recipes.
Able to produce all baked goods including but not limited to artisan breads and rolls, muffins,
laminated Danish, laminated croissants and doughnuts etc.
Job description
Job role: Kitchen hand
Job code: 345
Report to: Senior Kitchen
Date: 28.3.2019
Job Summary: The major job summary is to assist the kitchen functioning along the management of
the kitchen to led cooking complete towards the major aim to accomplish the desired aims of the
premier foods Plc. Plus, candidate needs to effectively manage the work with higher expectancy of an
outcomes and scenario building for business to manage kitchen effectively.
Roles & responsibilities:
The Kitchen Hand is responsible for maintaining the order and cleanliness of the kitchen’s facilities up
to government and company sanitation standards.

The Kitchen Hand ensures that all dishes are adequately sanitized by maintaining required water
temperature and chemical levels
Kitchen Hands assist line cooks by completing food preparation tasks.
8. Action Plan to evaluate the effectiveness of organisational WHS system
It is essential for Premier Foods to develop appropriate action plan in order to ensure effective
WHS standards and appropriate handling of workplace safety. To ensure this, it is vital that the
company develops a checklist covering all necessary aspects of handling a hazard. This checklist is
mentioned below:
ITEM COMMENTS
Chemicals
> appropriately stored
> decanted materials
labelled
> Safety Data Sheets
Available
While the chemicals are appropriately stored in
the company along with presence of SDS, it is still
recommended that decanted materials and
chemicals are rightfully labelled for effective
usage up to its expiration. Moreover, this would
also help raising the safety standards of employees
using the same.
First Aid The first aid systems within Premier Food Ltd. are
stocked as well as clearly located. Furthermore,
the first aid room is adequately stocked. However,

> first aid kits adequately
stocked
> first aid kits clearly
located
> first aid room adequately
stocked
> FAO appointed and
trained
there is still a need of an FAO within the firm to
take over the management of first aid items.
Company must hire apt personnel for the position
and train them in order to manage these materials
well.
9. Verbal Summary of the WHS Plan to a simulated staff meeting
It is crucial for a company to perform better in terms of workplace health and safety. For this, it
is essential that meetings are held which effectively sets appropriate responsibilities to each employee
of the organisation. Within Premier Foods, one such meeting has been held quite recently which
effectively analysed each situation and helped in craving an action plan for the organisation. The WHS
plan records various duties for employees as per the reports by managers on the ongoing condition of
WHS in the firm. These duties stated effective responsibilities on the subordinates to maintain a clean
environment where safety and sanity would be given utmost priorities. Managers to were given
responsibilities to set and monitor health and safety standards and take corrective action in case of
incompleteness and violation of set rules. Thus, the meeting was structured to analyse the need of
developing effective WHS plan and its systematic implementation.

PART B
1. Establishment of structural, characteristics and needs of Premier Food Plc
Premier Foods follows a multilateral infrastructure including adoption of plant-based techniques
for execution of its operations. As per the Occupational Health and Safety (OHS) Act and Regulations
2004/2017, it is the responsibility of employers to protect their employees from any kind of mishap or
hazard occurring at the workplace. In order to provide safe work environment with maximization of
sustainability and productivity, it is important for the business enterprise to integrate its operational
structure along with their needs as well as strong suits for driving competition.
Premier Foods Plc can achieve this by supplementing adequate information, instruction, training
and supervision to its workers through clear two-way communication channels. The company
manufactures a wide range of food products in multiple formats, it operates under the OHSAS 18001
accredited health and safety management system. This requires for employees to be highly skilled at
their work. The company can ensure prevention of overuse injuries by limiting the amount of repetitive
movement as well as duration of tasks. This can be done by implementation of varied tasks, job
rotation and multiple shift breaks. As food industry demands a highly time-constrained work
environment, Premier Foods must monitor their work pace to reduce risk of slip trips.
2. Important Legislations to look at while developing a health and safety system
While developing a health and management system, Premier Food Plc must look at following
relevant standards:
 OHS ACT 2004 and Regulations 2017:
For Premier Plc, it is an important legislation to consider as it sought to safeguard the welfare of
employees who are directly or indirectly involved in the manufacturing of food products sold by the
business.
 OHS (Manual Handling) Regulations, 1999:
As a food manufacturer, manual handling is an essential part of Premier Foods Plc. Therefore, adhering
to the regulations especially in relation to musculoskeletal disorders associated with such work.
prescribed in the aforementioned legislation is important during the development of health and
management system of the company.
 OHS (Noise) Regulations, 2004:
In order to prevent hearing loss, it is important for Premier Foods to reduce exposure of employees

towards noise by creating policies that involve consultation within workplace among the subordinates
and their supervisors.
 OHS (Plant) Regulations, 1995:
Utilization of heavy equipments in the plants for processing and packaging of food products, the health
and safety system must adhere to this legislation for safeguarding of workers from any hazard
occurring in such premises.
3. Health and Safety Code of Practice
As the name suggests, a health and safety code of practice is one that deals with guiding
individuals, corporations or both involved in provisioning of work health and safety duties. These help
in providing a certain set of procedures that must be followed in order to adhere to a certain legislative
body. Apart form this, these code of practice ensure that risks related to workplace are minimized to a
greater extent through identification of such problems in an effective way. These are the steps that are
needed by a complying organisation to be followed. This helps organisations to check their measures
internally at each step of implementation of business processes. A complete adherence to such
regulations will ensure that the company has complied with the aforementioned legislation fully
resulting in effective internal control.
4. Five penalties that can be applied under health and safety legislation in Victoria11 Breach of OHS AcClarification - According to the brief the two polices (food safety and food
service) are part of question 3 part 1. Kindly provide guidance regarding same. t:
As per the OHS Regulations effective in Victoria, the state can penalize unruly organisations as well as
individuals for breach of OHS Act as per the maximum limits set by Monetary Units Act 2004 in the
following manner:
 Corporations: $3,171,400
 Individuals: $285,426
Such fines are scaled regularly in order to include the effect of inflation. The penalties in regards to
this legislation involves penalty units. The current value of a penalty unit for 2017-18 is $158.57.11 Enforceable Undertaking:
An enforceable undertaking is one which includes rectification of a breach of Act in writing by
an employer. A penalty of $396,425 is charged to a person held on the grounds of contravention of
such undertakings.

11 On-the-Spot Fines:
The OHS inspectors can issue a notice of infringement for minor offences that do not attract
prosecution.11 Reckless Endangerment:
As per Section 32 of OHS Act, Victoria, any sort of reckless behaviour exhibited at the
workplace is punishable. This includes careless behaviour exhibited by an individual that puts their
colleagues at risk in the workplace. Such conducts attract a maximum fine of $285,426 and/or
imprisonment of up to 5 years.11 Alternative Penalty Options:
The State of Victoria can also impose adverse publicity orders or to undertake improvement
projects in addition to the aforementioned penalties for both individuals and corporations.
5. Ensuring compliance of Premier Foods with its legislated obligations
Premier Foods Plc is a food manufacturer that needs to adhere to OHS Regulations in regards to
noise exposure, manual handling, safeguarding employees from work hazards incidental on the
premises of company's manufacturing facilities. In order to ensure compliance with its legislated
obligations the business must ensure that there is no overlap or clashes of legislations while
implementation of relevant management systems in the organisation. The company must have all its
WHS documents up-to-date. Also, issue resolution, notification and investigation of any mishaps and
renewal of various licenses and permits would ensure that Premier Food with its legislated obligations.
The business operates under OHSAS 18001, this requires that the business employs prescribed
frameworks to identify, control and decrease risk of hazard within the workplace. Compliance with this
international health and safety standard ensures that the company has completed required training and
demonstrates that company employs relevant processes to check health and safety related issues arising
in the workplace.
6. Elements and Aspects of a health and safety system
The three main elements of a health and safety system are mentioned below:
 Safety Plan:
It is a part of business plan that analyses current and future risk of a business. Also, it helps in
eradication and controlling of risks involved in a workplace for a given financial period. The main

aspect of this element is to ensure governance within the business entity resulting in clear
communication of safety obligations to the workers.
 Training and Induction:
In order to ensure effective control of hazard risks, it is important for a business to provide proper
training and induction in regards to the workplace rules and regulations. This aspect ensures that there
is awareness among the employees in regards to possible risks that can occur and their mitigation.
 Monitoring:
Depending on the circumstances and need a health and safety system ensures proper monitoring of
enforced regulations in the business. It is to be noted that if there is higher risk involved in the
operations of the business, a higher degree of monitoring will ensue. This element ensures that proper
risk assessment is undertaken by the business especially when during investigation following an
incident.
7. Procedures included in health and safety system
A health and safety system includes procedures in relation to the following issues:
 Issue Resolution:
Any issue arising regarding health and safety of an employee or worker at the workplace is an
important procedure to be included while formulating a health and safety system as per Work, Health
and Safety Regulations, 2011. This would call for quick resolution of such issues in an effective
manner so that productivity does not deteriorate as well as the health of the worker is also safeguarded.
 Consultative Arrangements:
Consultative Arrangements in regards to any kind of changes made in the process must also be
included. Also, consultation with the workers regarding work health and safety must be done through
formation of health and safety committees in compliance with Work, Health and Safety Regulations,
2011.
 Monitoring:
Apart from consulting, the company should formulate necessary monitoring procedures so as to
observe risk centres arising during implementation of a business process.
 Training and Information:
Proper Training and Information must be provided by the supervisors regarding work environment so

as to ensure that no worker is hurt while handling a machine.
 Risk Assessment:
Through regular monitoring, proper risk assessments must be carried out for entire management
systems so as to identify possible risk factors in advance so that proper mitigation steps can be
undertaken.
8. Strategies or methods used to support worker participation and consultative input into health
and safety processes
The following methodologies or strategies can be adopted by organisations to support worker
participation and consultation input into health and safety processes:
 Direct Consultation:
Through direct consultation, a company can get the inputs from their workers in regards to how safe
they feel while working at a job centre. This information helps in creating worker participation
informing authorities whether improvement is required or not.
 Health Circles:
A heath circle is one that includes a group of people from whom the information regarding current
health and safety system is derived. These involve workers employed in the various stations of a
company's premise divided into several groups based on similar opinions. They can ensure
prioritization of inputs derived by the authorities.
 Interviews or Surveys:
Another effective strategy undertaken by organisations to encourage worker participation is conduction
of interviews or surveys. These help in encouraging anonymity as well as gives valuable insights from
those who shy from voicing their opinions boldly.
 Peer Observations:
Peer observations includes a situation where colleagues observe a worker's behaviour. These
revelations help in spotting weak points at the workplace and help in correction of work habits so that
company's safety culture can be improved. Implementation of Mentor System can help reduce stress
and relive workers from psychological traumata after work-related accidents.
 Feedback System:

A Feedback System or Suggestion scheme can help in innovation of an existing health and safety
system with the help of worker participation. This system helps in prevention of dangerous situations
prone to occur at individual or collective level as it leads to identification of smallest risk centres that
could result in occupational hazards which could impact the health of employees in the long run.
9. Three circumstances leading to hazard identification process
There are various circumstances that effectively lead to identification of hazards in a workplace.
Various circumstances which led to this process is mentioned below
 The first circumstance which led to hazard identification was the spreading of viruses which
promoted ill health in the organisation due to lack of effective sanitation practices.
 Another circumstance was chemical side effects faced by employees due to usage of decanted
chemicals in cleaning utensils.
 The third circumstance leading to hazard identification system was the tripping hazards suffered
by numerous employees due to wet floor and improper handling of the same.
All these hazards and circumstances developed the need to create a process of identifying
hazards which would lead to a better safety environment along with proper welfare of employees.
10. Advantages and Disadvantages of five different communication strategies
There are various strategies in event industry which is essential to ensure appropriate health and
safety standards within these companies. However, there are various advantages as well as
disadvantages associated with these strategies which are described below:
Consultation When Developing Policies and Procedures:
 Advantage: The biggest advantage of consultation in developing policies as well as procedures
is that it helps in identifying the loopholes in these procedures and help to take corrective action
which is suitable for the whole organisation.
 Disadvantage: Its drawback is that while policies and procedures might contain strict actions
against people not following the policies, it might lead to disagreement which might lead to
conflicts.
Communicate health and safety policies, procedures and safe working practices:

 Advantage: Communication of policies, procedures and working practices is imperative as it
would serve as a guide to employees working within the organisation to effectively work and
follow policies.
 Disadvantage: It might take immense training and development to train employees in order to
follow these aspects effectively.
Conduct ongoing health and safety consultation:
 Advantage: Consultation would appropriately help in setting up work frame for new ideas and
policies which is essential for maintaining effective working standards.
 Disadvantage: Such consultation might result in development of ideas which are too costly to
be implemented and too rigid to be modified later.
Evaluate the effectiveness of health and safety management practices:
 Advantage: Evaluation would help determine the shortcomings of these practices which is
essential for these practices to ensure long term growth in sustainability of these policies.
 Disadvantage: Regular evaluation would require immense workload over employees to
evaluate those procedures and policies which are already effective and serving in a better
manner.

CONCLUSION
From the above report, it is concluded that maintaining and ensuring the health and safety is
important for every business organisation whether working in the separate business standards. It has
been noticed that manpower regulation is necessary and important in managing and regulating the
process of business functioning on the larger basis. Risk assessment is necessary for every business
organisation along with the techniques or methodology used to solve an issue of the manpower hazards.
Also, action planning is necessary to get the required and suitable results in case of business regulation
on the larger basis, when operating pantry or kitchen sector. Business entity whether operates into the
food and beverage sector needs to have right measurement of their working process to make operation
effective along with taking strategies to save cost at the higher and right stage of the work or its role.

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Online
Risk Assessment, 2018. [Online]. Available through:
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