Solutions to mitigate risks at Indian restaurant

This document discusses the various safety risks associated with the performance of staffs within an Indian restaurant in Australia. It provides solutions to mitigate these risks and highlights the key agencies governing work health safety policies. The document also presents the findings of a work health safety assessment.

Running head: GLOBAL AND ENVIRONMENTAL HEALTH ISSUES
Global and environmental health issues
Name of student
Name of University
Author note

1GLOBAL AND ENVIRONMENTAL HEALTH ISSUES
Table of Contents
Risk assessment and management process................................................................................2
Solutions to mitigate the risks at Indian restaurant, Australia...................................................8
Key agencies associated with the governing of work health safety policies.............................9
Findings of work health safety assessment..............................................................................10
Recommendations....................................................................................................................10
References................................................................................................................................11

2GLOBAL AND ENVIRONMENTAL HEALTH ISSUES
Risk assessment and management process
Task or
scenario
Hazards Associate
d harm,
e.g. what
could go
wrong?
Existing
Risk
Controls
Curren
t risk
rating
Use the
Risk
Matrix
Any
additional
controls are
required?
Residual
risk
rating
Use the
Risk
Matrix
Housekeepi
ng practices
and
managing
food
supplies to
the tables
for the
guests
Getting
slipped,
tripped or
even fall
Injury to
knees and
hands and
even result
in broken
bones,
thereby,
might lead
to fatal
injuries
too
(Lanzuela
et al.,
2015)
Keeping the
floors dry
and
management
of kitchen
equipment’s
for
preventing
leakage of
oil and other
liquids to the
floor
Moderat
e (M)
Changing the
surface of
floor to
surface
roughness
and making
staffs
knowledgeab
le about
maintaining
housekeepin
g standards
and use of
proper
footwear that
can even
allow for
Low (L)

3GLOBAL AND ENVIRONMENTAL HEALTH ISSUES
better
gripping on
wet floors
(Pettit,
Croxton &
Fiksel, 2013)
Food
handling
and manual
handling of
restaurant
equipment,
ingredients,
etc.
Getting
cuts and
blood loss
due to
injury
Injury and
blood loss
could
result from
handling
knives and
blades
The staffs
were trained
and made
knowledgeab
le about
handling
knives and
keeping first
aid box
ready for
maintaining
safety of
individuals
High
(H)
The staffs
should be
sensible
while
handling
cutlery as
well as the
knives and
blades and at
the same
time, use
gloves to
prevent any
skin
problems
that might
emerge after
the hands are
Low (L)

4GLOBAL AND ENVIRONMENTAL HEALTH ISSUES
rinsed
Getting
contact with
hot water
and hot oil
while
making
preparation
for the food
item
Scalding,
burns and
blisters
The burnt
portion of
skin can
be
irritating
while skin
problems
might also
arise
The staffs of
Indian
Restaurant in
Australia
were trained
to know
about the
risks
associated
with the hot
oils and
when
exposed to
hot streams
of water
(Hopkin,
2018). The
heat resistant
gloves, water
mixer taps
and long
sleeves were
used as well
Moderat
e (M)
The hot
water signs
should have
displayed
near the sink
and must
focus on
training the
staffs
properly
about how to
handle hot
equipment
and pans
Low (L)

5GLOBAL AND ENVIRONMENTAL HEALTH ISSUES
Handling
gas
appliances,
electrical
and fire
equipment
to prepare
food items
at the
restaurant
Explosion
s,
suffocatio
n, electric
shocks
and burns
or smokes
too
Fatal
injuries
are
common
for this
kind of
manual
handling
as it could
harm both
the clients
as well as
the
customers
visiting
Indian
Restaurant
(Balzaretti
&
Marzano,
2013)
Everyday
checking of
the gas
appliances
controls,
conducting
inspections
and regular
check-ups
for the
emergency
exists. The
inspection of
electrical
channels and
fuse box
clearing are
also done
High
(H)
Keeping the
employees of
the
organisation
informed
about
isolating,
i.e., to switch
off the power
supply for
maintaining
proper
cleaning
work and test
the electrical
equipment
too. Further
actions could
be
undertaken
for keeping
contact with
a Gas Safe
registered
engineer for
Moderate
(M)

6GLOBAL AND ENVIRONMENTAL HEALTH ISSUES
fitting the
flame failure
device on the
oven (Taner,
Pekey &
Pekey,
2013).
Maintaining
temperature
and climate
control
within the
workplace
of the
restaurant
Flames,
explosion
and
suffocatio
n caused
This could
create
serious
threats to
the health
and
wellbeing
of both
employee
as well as
the
customers
Maintaining
of stable
working
conditions
and keeping
the
temperature
accurate are
essential to
be done with
the proper
management
of fans and
extractors
(Chang et al.,
2013)
High
(H)
The staffs
should be
trained and
must be
taught about
manual
handling
though with
proper
measures to
maintain
cooler
conditions
and keep the
temperature
favourable
too
“Moderat
e”

7GLOBAL AND ENVIRONMENTAL HEALTH ISSUES
When being
in contact
with
chemicals
and while
handling
raw food
ingredients
Skin
rashes and
allergies
Damage to
skin and
irritation
to
chemicals
might be
caused as
well
Rather than
using hands
to wash,
dishwashers
have been
used along
with long
handled
mops,
brushes,
strong rubber
gloves, etc.
Moderat
e (M)
Use of nut
oil free
cream by the
staffs for
keeping the
utensils free
from
moisture
while the
medicines
must be
available for
ensuring that
no skin
rashes or
irritation
occur
(Frumkin,
2016)
Low (L)
Solutions to mitigate the risks at Indian restaurant, Australia
There could be various safety risk associated with the performance of staffs within the
workplace of Indian restaurant operating in Australia. Not only these kinds of risks can cause
harms to the staffs, but also the customers visiting the restaurant are subjected to some kinds

8GLOBAL AND ENVIRONMENTAL HEALTH ISSUES
of harm and major injuries, which can be fatal and sometimes not serious. Thus, there must
be proper solutions for mitigating the risks of staffs as well as customers within the restaurant
(Clauwaert, 2013). Slips and getting tripped are hazards that might be caused due to wet
floors and thus it could be taken care of with the use of flooring materials that are non-
slippery and also non-slip mats. The staffs should be trained to keep the floors clean so that
customers visiting the restaurant are not subjected to any kinds of risks. The use of non-skid
footwear by the staffs should be made mandatory at the workplace of the restaurant to
prevent tripping risks and at the same time, keep them informed about using the safety guards
to prevent oil spillage on their body (Dollard & Neser, 2013). Communicating with the
suppliers is essential for understanding the data safety sheets and look at the proper use of
various chemicals, which be associated with the risks of burn and cuts. It is evident that
within the restaurant industry, satisfaction of customers is the most vital thing to be
considered and thus keeping staffs trained to maintain food safety along with enforcement of
proper hand washing habits and monitoring temperatures are critical to ensure providing the
best quality food items to the guests without creating any chances of risks too (Sultana, Awan
& Tehseen, 2013).
Key agencies associated with the governing of work health safety policies
According to the Occupational Safety and Health Administration¸ focus should be on
the health, safety and welfare of the individuals who have been putting efforts while working
at the restaurant to keep the customers satisfied. The Australian Government also provided a
helping hand in making the Indian restaurant in Australia to implement various organisational
policies and ensured conducting business activities ethically to prevent any kinds of risks and
threats that might be associated with the health and safety at the workplace (Siqueira et al.,
2014). The Australian Public Service Commission is another major agency that has provided

9GLOBAL AND ENVIRONMENTAL HEALTH ISSUES
training module to governance for the restaurant to assess the development needs of staffs
within the workplace furthermore make them engage in the training and development
programs to become skilled and knowledgeable about handling equipment and machineries
properly within the workplace. The Safe Word Australia is another non-profit organisation,
which has aimed at inspecting the restaurant and checking for the health and safety measures
undertaken to keep both customers and staffs safe within the restaurant premises (Clayton et
al., 2015). The agency made sure to implement corporate governance and enabled the
organisation to implement policies that must be followed by the staffs to fulfil their duties
and responsibilities falling under the Work Health and safety Act. The Food safety agencies
and regulatory agencies also made sure to implement Work health and safety risks policy to
ensure that the food quality is checked about the handling and checking of equipments and
machineries to ensure proper quality measures and keeping both the food safe and staffs safe
from being harmed or injured at any cost as well (Shea et al., 2016). The Safe work
Australian has also provided a helping hand to improve the level of safety of workers and
guests along with the arrangement of compensations in case faced with any safety risks.
Findings of work health safety assessment
Based on the assessment of work health and safety risks, there could be different
kinds of risks associated with the tasks performed, which might cause severe injuries and
even result in fatal outcomes. The existing controls that were already managed include
keeping the floors of restaurant dry and properly handling the kitchen equipments and
ingredients to prevent leakage of oil and other liquids. To resolve such kinds of risks, the
restaurant authorities of Indian restaurant, Australia should arrange footwear that provides
better grips at the restaurant. One o the major risks could be caused while handling electrical
and fire equipments while preparing food such as explosion, fire and suffocation (Wilks,

10GLOBAL AND ENVIRONMENTAL HEALTH ISSUES
Stephen & Moore, 2013). Monitoring the controls of gas appliances and keeping proper
temperature should be needed while the staffs of the restaurant must be warned about
isolation during emergencies. The power supply should be switched off to prevent further
accidents as well.
Recommendations
 It is recommended to develop a plan for promoting the health and safety at workplace
of Indian restaurant This could help in identifying the hazards and rate those on their
level of severity. The safety plan should be developed according to that for making
the staffs acknowledged about the usability and keep themselves safe from risks.
 The management of training sessions and programs based on the assessment of their
development needs is recommended as well for strengthening their skills and make
them commit fully to the organisation
 It is also recommended to keep the workplace inspected regularly to check the
equipments and tools used, furthermore ensure management of storage areas and safe
working practices to meet the criteria for work health and safety policies at Indian
restaurant
 Another major risk could be with the emergence of conflicts and misunderstandings
among the members of the organisation, which should deteriorate the business
performance.
 The Human resource management attributes are considered here to provide
recommendation about prioritising on communication, sharing or exchange of ideas
and learn to make decisions collaboratively, which are vital components of a good
corporate culture. Therefore, maintenance of a healthy work culture has been
recommended to keep business performance consistent and effective all throughout.

11GLOBAL AND ENVIRONMENTAL HEALTH ISSUES
References
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Microbiological risk assessment of food handlers and ready-to-eat foods in northern
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12GLOBAL AND ENVIRONMENTAL HEALTH ISSUES
Chang, C., Minkler, M., Salvatore, A. L., Lee, P. T., Gaydos, M., & San Liu, S. (2013).
Studying and addressing urban immigrant restaurant worker health and safety in San
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Clauwaert, S. (2013). The country-specific recommendations (CSRs) in the field of health
and safety at work and labour inspection services–an overview. Background analysis.
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Listening to food workers: Factors that impact proper health and hygiene practice in
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13GLOBAL AND ENVIRONMENTAL HEALTH ISSUES
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