WHS Risk Assessment Report: Juice Production Safety Measures

The provided document is a WHS (Work Health and Safety) risk assessment report focusing on the juice production process. It meticulously examines various stages, including fruit preparation, juice extraction, sieving and mixing, and packaging, identifying potential hazards and associated risks...Read More

WHS Risk Assessment Template
Organization Risk assessment completed by
Department Date
Section Review Date
Workplace Activity 1. Preparation of fruits for juice mixture
2. Extraction of juice from fruits (separately)
3. Sieving and mixing
4. Packaging
5. Serving staff and students
Step 1
Activity
(describe/name the
activity, task or
process with the
associated risk)
Step 2
Hazards
(describe
the hazard)
Step 3
Potential risks
(describe
consequences
and impacts of
the risk)
Step 4
Existing
controls
(describe
existing risk
control
measures in
place)
Existing
risk score
If relevant
Step 5
Action
Required
Hierarchy of
controls
Risk Score Implementation
Action by Due
Date
Date
Completed
Preparation/sorting
of fruits for juice
mixture
Fruits are
prepared or
peeled
manually.
Lack of
protective
clothing
Manual
peeling of
fruits may lead
to serious cuts
even loosing
fingers.
The lack of
protective
clothing while
sorting the
fruits may lead
to disease
contraction if
The
management
to provide
protective
clothing and
peeling
machines
2 Indicates
conditional
acceptability.
Further risk
control
measures
should be
considered
and existing
controls
monitored.
Personal
4/Moderate The
management
3
months

fruits are
contaminated
protective.
The
administration
should provide
the protective
gears and also
Extraction of juice
from fruits
separately
The Juice
extractor is
not guarded
The student or
kitchen
attendant
operating the
extractor
could be
injured by the
rotating part if
their hand
slipped into it
while the
machine is
running. This
could lead to
loss of fingers
or entire
hand.
Staff to follow
SOPs
4 Indicates
unacceptable
level of risk.
Controls must
be
immediately
implemented
or the risk
eliminated (i.e
cease activity).
Substitution or
engineering
Machine
should be
replaced or
the guard
fixed by
engineers
9/Catastrophic The
management
24
hours
Sieving and mixing Both the
sieving and
mixing
machine
are
unguarded
during the
transfer of
The student or
kitchen
assistant
operating the
sieving and
mixing
machine could
be harmed by
Staff to follow
Standard
Operating
Procedures
(SOPs)
4 Indicates
unacceptable
level of risk.
Controls must
be
immediately
implemented
or the risk
9/Catastrophic The
management
24
hours

the
extracted
juice
the moving
parts while
transferring
the extracted
juice.
This could
result in deep
cuts or even
loss of fingers
or the whole
hand
eliminated (i.e
cease activity).
Substitution or
engineering
Machine
should be
replaced or
the guard
fixed by
engineers
Packaging Damage can
result from
rough
handling or
falling off
from the
machinery
The person
handling
packaging
might be
injured by
broken juice
bottles due to
rough
handling
Staff to follow
Standard
Operating
Procedures
(SOPs)
1 Is acceptable.
No further
action on risk
control
measures is
necessary.
Administrative
controls
Management
should offer
training on
handling of
the machine
1/Minor Kitchen
supervisor
6
months
Serving staff and
students
uneven
floors
Uneven floors
could lead to
slipping and
falling which
may cause
injury to any
part of the
body
The
management
to repair
floors
4 Indicates
unacceptable
level of risk.
Controls must
be
immediately
implemented
or the risk
16/
Catastrophic
The
management
24
hours

eliminated (i.e
cease activity).
Substitution or
engineering
The floor
should be
repaired
immediately.