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Occupational Health & Safety Assignment

   

Added on  2020-05-04

15 Pages2722 Words623 Views
Running Head: Occupational Health and SafetyOccupational Health and SafetyName of the StudentName of the UniversityAuthor Note

1OCCUPATIONAL HEALTH AND SAFETYSummaryThe assignment deals with the Occupational health and safety hazards attendant to therestaurant workers in a busy and large food court. The most common hazards identified arebiological such as inhalation of kitchen fumes, the chemical such as disinfectants, mechanicalhazards such as slip, trips, and falls on wet floors, and others. In this context, the risk assessmentwould be conducted using the principles of. Risk assessments include identifying the hazard,characterisation, exposure, assessment and risk characterization. It includes risk ranking.Applying the risk rating principle, it can be said that falls and knife injuries are highly likely thanany other kitchen activity. The interventions applying the hierarchy of hazards control includeelimination, substitution, engineer controls, administrative controls, and by using personalprotective equipment. Using the relevant checklists, the efficacy of the interventions will bemonitored. IntroductionThe aim of the assignment is to discuss the occupational health and safety hazards ofworkers in chain of restaurants. The assignment is based on the personal experience as a workerin a small restaurant in busy and big food court. The report demonstrates the understanding ofthe hazard, risk and risk management. The report defines the hazards attendant to the situation. Itelaborates on the principles applied in assessing the nature and severity of risk. In thisassignment, the risk management interventions used in consideration with the hierarchy ofcontrols are discussed. Lastly, the report highlights monitoring of the efficacy of riskmanagement regime and factors that may influence the control measures.

2OCCUPATIONAL HEALTH AND SAFETY Hazards attendant to the situationThe hazards attended to the food service situation Verma et al. (2011) are-1.Same level falls- may be due to slippery conditions that may cause strains andsprains2.Injury due to sharp objects like knives, hot cooking equipment and cold objects 3.Heavy lifting- musculoskeletal injuries, repetitive works such as carrying food ontray, kneading dough or standing for prolonged period while cooking, collisionwith food containers or forklifts 4.Electrical hazards and fire hazards due oven and gas stove 5.Exposure to noise in busy food court6.Biological hazards- grain dust, food contamination, high level of humidity andlack of ventilation 7.Chemical hazards- due to chemicals used in cleaning operations or fordisinfecting the food preparing areas Elaborate on the principles of risk assessmentRisk assessment is an important component of the risk analysis. Risk assessment is thescientifically based process and must be conducted systematically as per the ISO 31000guidelines, which also includes the quantitative and qualitative approach (Purdy 2010). Itincludes evaluation of the hazards resulting from restaurant work in food court. The risk isassessed is by identifying the hazard, characterisation, exposure assessment and riskcharacterization. Hazard characterisation is the quantitative and/or qualitative evaluation of thenature of the risk due to chemical, biological and mechanical source of hazards in food service.

3OCCUPATIONAL HEALTH AND SAFETYThe general type of risk assessment that can be used for this purpose is risk rating (Bullock et al.2011). Risk rating indicates the likelihood, nature and possible severity of injury. Risk ratingrefers to expressing the way in which the consequences occur and their likelihood. The likelinessindicates the nature of the risks and its severity (Ho 2012).I would apply the guidelines of “controlling the risks in the workplace” (Ruan et al.2012). Based on personal observation and discussions with co-workers I would identify thehazards. To identify hazards I would look around for chemicals, faulty equipments and kitchenactivities that are causing harm. Identification of hazards will include both long term and shortterm hazards present in the workplace. The next step would include identifying who might be harmed and how. This step mayinclude considering the special requirements at work and effect of kitchen activities atworkplace. Then I would evaluate the risks and decide on the precautions on intervention thatare reasonable and practical. I would record the risk assessment findings as depicted in the figurebelow. The records will be shared with managers and put in place. Lastly, the risk assessmentwill be reviewed and make necessary amendments in agreement with the managers. If the riskassessment is correct, then people will be safe (Bennett et al. 2010).

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