Solutions to mitigate risks at Indian restaurant

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

1
GLOBAL 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

2
GLOBAL 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)

3
GLOBAL 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)