Hazard Identification and Risk Assessment in a Restaurant
Added on 2019-10-08
9 Pages1287 Words151 Views
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Running Head: Hazard1RISK MANAGEMENT
Hazard2What is a hazard? Hazard 1Who might beharmed?How might people beharmed?Existing risk control measuresRisk ratingAdditional controlsNew risk rating (Residual)Action/monitored by whom?Action/monitored by when?LCRLCRActivity/place In thehotel,kitchenstaffsrequirelifting andmovingheavyutensilsmanuallywhich cancausebruises,pulledmuscleand bonedislocationamong thestaffs.5 staffswork inthekitchen.All ofthemareexposedto risk.Thekitchenstaffsneed tobend tolift theheavyutensils,walk withthe loadand keepthe loadin anotherplace.The keyinjuriesthat thekitchenstaffs canhave aremusclepulls,backsprains,elbowand wristTheemployees areprovidedwithinstructions to useappropriate liftingtechniques foravoidinginjuries. Trainingisprovidedto thekitchenstaffs atthe timeof joiningformakingthemaware ofthe right5420Theforkliftscan beused tolift theheavyobjects.Usekitchentrolleys tomove theheavyutensils.248The kitchenstaffs need tobe trained onhow to use theforklifts andtrolleys at thetime ofintroducing thetools. The floormanager will beresponsible forproviding thetraining.The forklifts andtrolleys will beinspectedregularly by thesupervisors. The staffs willbe trainedimmediatelyafter introducingtrolleys. Thetraining can beprovidedwheneverrequired by theemployees.
Hazard3injuries(Punnettet al.,2017).Use ofwrongposturesduringlifting andwalkingwith loadcancausebonedislocation.Handlingthe loadfor a longtime cancausebruisesamongthe staffs.posturesandtechniques forlifting andhandlingthe load.
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