This article discusses the risks faced by employees in restaurants and suggests Occupational Health Safety (OHS) policies to overcome them. The article covers risks such as body injuries, fire, equipment breakdown, and theft.
Running Head: RESTAURANT RISK ASSESSMENT AND OHS POLICIES1 Restaurant Risk Assessment And OHS Policies Student’s Name School affiliation Date Employees and staffs working in restaurants face various risks while undergoing their duties and activities.1The management of the restaurant should, therefore, conduct a risk 1Coppola, D. P., & Maloney, E. K. (2017).Communicating Emergency Preparedness: Practical Strategies for the Public and Private Sectors. Routledge.
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RESTAURANT RISK ASSESSMENT AND OHS POLICIES2 assessment identifying the risks the staff faces and then coming up with Occupational Health Safety (OHS) policies to help overcome those risks. The risks should be well outlined and well handled since they can cause loss or the closure of the business. The first risk which the staffs in a restaurant face includes; body injuries and burns. These may be caused by the sharp tools and equipment used while working. The second risk includes fire. Fire can be caused by some both human and natural calamities. Fire can be from electric power or burners as well as gas cookers and all those other heat sources used to cook. The third risk which faces staffs includes equipment breakdown. The equipment used is made of different types of materials ranging from glass to metallic as well as wood. The staffs also face the risk of theft from both the internal and external environment. The doors may have not worked or poorly fixed locks which expose the restaurant to theft. There are various OHS policies which can be employed to overcome these risks.2The risk of burns and injuries can be handled by ensuring each staff has an insurance cover and ensuring staff gets regular training about the use of the sharp equipment and tools. The risk of fire can be handled by ensuring the installation and use of fire extinguishers, installation of fire suppression facilities and smoke sensors. Breakdown of equipment can be handled by ensuring user manuals are followed, encouraging the staff to be keen while handling utensils and equipment and also training them on using the equipment. Theft is covered by ensuring receipts are produced for every transaction, having updated record keeping and ensuring locks are well fixed as well as having security guards. 2Nabeel, I., & Alamgir, H. (2018). Restaurant Inspection Reports as a Proxy Measure for Occupational Health and Safety: South Asian Restaurant Workers in New York City.Annals of Global Health,84(3).
RESTAURANT RISK ASSESSMENT AND OHS POLICIES3 Bibliography
RESTAURANT RISK ASSESSMENT AND OHS POLICIES4 Coppola, D. P., & Maloney, E. K. (2017).Communicating Emergency Preparedness: Practical Strategies for the Public and Private Sectors. Routledge. Nabeel, I., & Alamgir, H. (2018). Restaurant Inspection Reports as a Proxy Measure for Occupational Health and Safety: South Asian Restaurant Workers in New York City. Annals of Global Health,84(3).