Workplace Hazards and Safety Measures at Monopole Restaurant

This article discusses the workplace hazards and safety measures implemented at Monopole restaurant in Potts Point. It covers the risks associated with slippery floors, chemicals, insects, psychological hazards, and repetitive work. The article highlights the controls and actions taken to ensure employee safety and prevent accidents. It emphasizes the importance of monitoring and implementing legislative acts for a safe working environment. The restaurant's commitment to employee health and well-being is also emphasized.

Task or scenario Hazard/s Associated harm Existing Risk
Controls Current risk
rating
Any additional
controls are
required?
Residual
risk
rating
In work place slippery floor
or the falling objects,
misplaced objects and other
things play a key role as the
risk factors. As a restaurant
Monopole kitchens could be
filled with slippery floors
and electronic cooking
machines are the modern
day useful tools of which
wires and other unused
machines could be found in
a way that could be harmful
for the kitchen workers and
could injure them if not
detected (Monopole., 2019).
Safety
Hazard
Unorganised cables of
machineries could be the
cause of destruction of
assets as these could lead
to electro fusion. The
unorganised cables and
machineries could cause
fire or other physical
hazards to the kitchen
workers, leading to death
of workers and the
destruction of the factory
assets by forming fire or
other electrical issues.
In order to
control these
unwanted
conditions the
restaurant
organisers
needs to
organise the
cables and also
aware the
people working
in the kitchen
and also the
marking of the
safety zone and
the unsafe zone
also help in the
action of
High as the
risk factor of
the
unorganised
machineries
and wires are
one of the
risk factors in
the modern
kitchens.
Work health and
safety Act 2011
would need to be
included for the
monitoring of these
kinds of workplace
hazards and provide
employee rights
properly
(Legislation.gov.au,
2019). The Safework
SA, a government
organisation needed
to be regulating the
control of the
employee safety in
the restaurant.
Moreover the first
Medium

safety. aid care would be
included for the
primary care
providence to the
employees
(Safework.sa.gov.au,
2019).
In restaurants dusts, fumes,
chemicals and vapours
could be found spilled in
the room temperature or in
high temperature as well.
These chemicals or other
substances could harm the
workers breathing along
with eyes, skin and other
organs. As a restaurant the
Monopole kitchen pose
threat from the dust and the
vapours mostly. These
gases, dusts and other
things can cause chronic
Chemical
Hazard
Chemicals can lead to
unwanted fire which can
lead to unwanted deaths
and asset loss of the
restaurant. The fumes of
LPG gases used for the
cooking can also cause fire
by bombarding the LPG
cylinder if come in contact
with other flaming agents.
Proper
observation of
gas leak or
harmful
chemical
spilling or dust
monitoring
needed in terms
of the safety
measures
against these
chemical
hazards. The
machines used
in the kitchen
High as the
risk factor of
the dusts and
the LPG gas
in the kitchen
of a
restaurant is
predominant.
Here also the
inclusion of the
government
monitoring and the
legislative act needed
for the betterment of
the working
environment. The
primary health care
in case of any injury
would be needed as
well (Walton &
Rogers, 2017).
Medium

diseases inside their bodies
(Kowalski-McGraw et al.,
2017).
also need to be
checked routine
basis in order
to prevent the
factor of
chemical
hazard.
Loud noises and the manual
use of the machineries in
the kitchen could affect the
physical condition of the
kitchen staffs of Monopole.
As a restaurant the
Monopole’s kitchen staff
also needs to work with
sharp objects such as knives
and other cutting
instruments which could be
able to harm the staffs in a
dangerous way (d'Errico,
Ardito & Leombruni,
2016).
Physical
Hazard
The sharp object could also
lead to problematic
situations if those are not
properly placed. The
machineries which needs to
be manually controlled
would also play a key role
in affecting the worker
health and cause the
manpower problems for the
restaurant.
In case of
heavy
machines the
machines
needed to be
replaced with
modern
lightweight
machines
which can
work
effectively and
build on the
basis of the
ergonomics of
Very high as
the manual
machinery
works are
needed in the
kitchen and
the sharp
cutting
objects also
needed to be
used in the
cooking
process.
Primary care
providing team
needed to be
incorporated and also
the automatic
machineries required
and elimination of
the manual handling
would be needed for
the employee ease in
the context of the
work load and help
them lessening the
physical stress along
with the sharp object
Medium

the workers.
This would
help the
workers in a
productive
way. The sharp
objects also
needed to be
replaced with
the modern
automated
slicing
machines in
order provide
the employees
safer working
environment.
usage needed to be
eliminated (Pagell,
Veltri & Johnston,
2016).
As a restaurant the
Monopole could be affected
by the insects or the pests.
The food storage and the
kitchen can be attacked by
Insect Hazard The insect infection could
spread to the foods and that
could be able to infect the
customers as well. Thus the
goodwill of the restaurant
In order
prevent insect
hazards there
needed to be
implementation
Low as
Monopole is
an advanced
restaurant
and they use
Insecticide
implementation and
also pesticide
implementation
needed in frequent
Very
low

the insects or other pests
and thus it can affect the
employee health. The
insects can affect the health
condition of the employees
by means of creating
infections or other
contagious diseases (Beus
Dhanani & McCord, 2015).
can be harmed if this kind
of hazard takes place.
Other than this the
employees affected by
these infections can leave
the organisation thus the
man power of the
restaurant could be in
jeopardy.
of pest and
insect control
measures by
which the
insect and the
pest amount
would be
controlled and
the problems of
contagious
disease could
be lessened.
good quality
infrastructure
for the insect
control.
intervals in order to
provide a safer
environment in the
restaurant. Also the
insurance for the
employee safety
would be used in
order to appraise
their workforce
(Hrica & Eiter,
2017).
Shiftwork or workload
poses a threat for the
negative impact over the
mental condition of the
workers. Other than the
workload the workplace
bullying also have its stake
in the psychological
impacts of the workers.
Monopole is one of the
Psychological
Hazard
Psychological hazards
would lead to chaos among
the kitchen workers and the
production rate of the
company would be greatly
impacted. The good will of
the company would also be
hampered by this situation
and the company would
lose the man power and
The
psychological
aspect of the
workers would
be monitored
regularly by
means of
counselling or
other mental
treatment
Very low as
the
workplace
environment
is better in
terms of the
employment
management
and the
management
Proper monitoring of
the employee
environment and
using legislative acts
in order to lessen the
psychological
impacts of the
employees and
providing them a
better working
Very
low

leading restaurants in South
Australia and they keep the
employee environment safe.
However, the threat of
workload is high as is
restaurant and the need of
workers for cooking pose
the threat of affecting the
mental and physical
pressure of the workers and
thus forming psychological
problems (Gazica &
Spector, 2016). The effects
of heat also play a key role
in developing mental and
physical health concerns for
the kitchen staffs.
name as well. methods. It is
also
recommended
that the
workplace
bullying
needed to be
controlled as
well in order to
support the
workers with a
safe and secure
workplace
environment.
team of
Monopole
monitor the
workplace
environment
for the better
management
of the
employees.
environment
(Carayon et al.,
2015).
In case of repetitive works Additional The repetition of work puts In order to Medium as The Monopole Low

such as packing, delivering
or other kitchen works that
needs same amount of
workforce and repetitive
motion would lead to the
effective pain, negative
mental impact and also
affect the physical structure
of the employees. Thus it
can be said that it is an
additional hazardous
condition for the kitchen
staff and form a chronic and
long lasting problem over
body of the employee. Thus
it is also a harmful hazard
which can cause imbalance
to the body by its repetitive
nature.
Hazard huge stress on the staffs
and thus leads to their
physical illness and cause
lose in the manpower of
the restaurant. Other than
the manpower the effect of
these repetitive works can
put the machines used in
this process in different
problems which leads to
the defect of the machinery
and thus financial lose of
the restaurant owner.
prevent this
kind of effect
the restaurant
should invest in
the automated
machinery that
would not need
any human
assistance and
help in better
production as
well. Or the
repetition of
the employee
works can be
changed in the
manner of
employing
more than one
employee in
the sector and
let them work
an advanced
restaurant in
the South
Australia the
Monopole
could have
the advanced
machineries
in their
kitchen for
the repetitive
works as well
as enough
man power to
handle these
situations.
however, should
consider the situation
and monitor the
employee working
conditions. The shift
working would be
implemented in a
better way to lessen
the work stress of the
employees and
reduce the hazardous
problems afterwards
(Hofmann, Burke &
Zohar, 2017).

in a alternate or
rotational
shifting
manner.

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