Health and Safety at Work

This document discusses the importance of health and safety at work, specifically focusing on the cleaning industry. It provides information on how to identify hazards and risks, as well as steps to ensure the safety of cleaners and prevent accidents. The document also includes a review of risk management principles and their impact on reducing accidents in the workplace.

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

1HEALTH AND SAFETY AT WORK
Question 2
In the given incident, the storeroom of the cleaner where the important chemicals need to
be stored did not included in the activities of the identification of hazards. The cleaners must be
adequately qualified to meet the standards of the quality and the hygiene standards. The activities
that can be performed to identify and find the hazards and the risks associated with the cleaners
are –
 The different chemical hazards can be identified by training the workers to use the
chemical items safely, storing the chemical products in a proper place and also providing
the workers with proper cleaning tools so that the cleaners can follow them.
 The cleaners should know the risks associate with the usage of wet methods of work, the
cleaners should follow the dry methods of cleaning (Oksel et al., 2016).
 The workers should immediately wash the hands or disinfect the hands after using any
kind of biological hazard like fungi, human excreta, blood, body fluids and
microorganisms.
 The cleaners must know in particular the requirements of the workers before the cleaning
has been completed.
 The workers must also become aware about the physical hazards involving the machines
and the physical instruments. The workers must check that the instruments are routinely
checked, repaired and replaced from time to time.
 The workers must set a target for their daily cleaning methods and the cleaners must
make sure that they are performing their cleaning activities in the day time rather than
cleaning in the night (Gil et al., 2016).

2HEALTH AND SAFETY AT WORK
Question 3
The cleaners face different risks and difficulties all the time. The cleaners can suffer from
diseases starting from musculoskeletal to the irritations of skin from the different chemical
substances they handle daily. The chemicals may be products used for cleaning homes or the
chemicals may be more corrosive depending upon the working environment or the purposes for
which they used. In order to ensure the safety of the cleaners and also to ensure the safety of all
the nearby persons, the following steps can be followed:
 The cleaners must make all the people aware that he is going to clean the place. Correct
signage should be used in order to prevent slips, trips or any falls from happening to any
other members or staffs. The cleaners must make sure that the sign for the cleaning is on
the dry area.
 Using of correct equipment- The cleaners must wear glasses at the time of cleaning the
floor in order to prevent skin from any kind of harmful chemicals. Different clothes and
buckets should be used for the purpose of cleaning different areas (Faour-Klingbeil, Todd
& Kuri, 2016).
 The cleaner must have personal protective equipment before he comes for cleaning. The
cleaner must wear gloves and must throw away the gloves after the cleaning is over. The
cleaner must wear waterproof and slip resistant footwear while cleaning.
 Correct procedures must be followed like always storing the products in a cool and dark
places and it must be checked the caps of the containers are screwed properly.
 Sometimes those who are cleaning can be supervised and trained by supervisors so that
the work efficiency can be increased (Webb & Morancie, 2015).

3HEALTH AND SAFETY AT WORK
 The cleaners must become cautious about heavy lifting, spills and exposure, they must
not lift any heavy objects in areas where people are sitting. They should not throw any
kinds of harmful substances to the public places.
Question 4
The review had been conducted for the purpose of maintaining the safety of the workers
in the workplace. The safety of the workplace need to be maintained and it needs to be improved
at the same time as the previous safety rules of the workplace was not sufficient to maintain the
safety of the workers. In order to do the risks management the principles that are needed to be
followed are commitment, planning, implementation, measurement and evaluation, reviewing
and improvement. Most of the workers were involved in the implementation of the program, in
order to assess about the previous accidents risk assessment tools were used. OHS specific audit
tools were used in order to know about the different accidents that had occurred in the
workplace. Many accidental cases are there involving falls, slips and trips (Schierl et al., 2016).
This matter was discussed with the manager of risk assessment in order to take the necessary
measures so that the number of accidents can be reduced. By using the OHS specific audit tools
the number of accidents previously was high and after the implementation of the risk
management task the number of accidents was found to be reduced. The manager of the risk
management helped a lot in undertaking this risk management task. The workers followed very
few and simple control measures so that the accidents of fall and slips can be reduced (Hauge et
al., 2016). The workers became conscious at the time of walking and also became conscious
about any left out items on the floors which can cause accidents.

4HEALTH AND SAFETY AT WORK
References
Faour-Klingbeil, D., Todd, E. C., & Kuri, V. (2016). Microbiological quality of ready-to-eat
fresh vegetables and their link to food safety environment and handling practices in
restaurants. LWT, 74, 224-233.
Gil, M. I., Selma, M. V., Suslow, T., Jacxsens, L., Uyttendaele, M., & Allende, A. (2015). Pre-
and postharvest preventive measures and intervention strategies to control microbial food
safety hazards of fresh leafy vegetables. Critical reviews in food science and
nutrition, 55(4), 453-468.
Hauge, S., Hokstad, P., Håbrekke, S., & Lundteigen, M. A. (2016). Common cause failures in
safety-instrumented systems: Using field experience from the petroleum
industry. Reliability Engineering & System Safety, 151, 34-45.
Oksel, C., Subramanian, V., Semenzin, E., Ma, C. Y., Hristozov, D., Wang, X. Z., ... & Wilkins,
T. (2016). Evaluation of existing control measures in reducing health and safety risks of
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Schierl, R., Masini, C., Groeneveld, S., Fischer, E., Böhlandt, A., Rosini, V., & Paolucci, D.
(2016). Environmental contamination by cyclophosphamide preparation: comparison of
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production by APOTECAchemo. Journal of Oncology Pharmacy Practice, 22(1), 37-45.
Webb, M., & Morancie, A. (2015). Food safety knowledge of foodservice workers at a university
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