Hotel Kitchen Hazard Report

This report presents a risk assessment for a hotel kitchen, identifying and analyzing various hazards. It details four key hazards: manual handling of heavy utensils, water leakage causing slippery floors, handling hot plates without proper equipment, and the risk of cuts during peak hour food preparation. For each hazard, the report identifies who might be harmed, how harm might occur, existing risk control measures, and a risk rating. It then proposes additional controls to mitigate risks, calculates a new residual risk rating, and outlines actions and monitoring responsibilities with timelines. The report concludes with a list of references supporting the assessment's findings. The document is structured as a table for each hazard, allowing for clear identification and tracking of risks and mitigation strategies. The report highlights the importance of providing appropriate training, equipment (forklifts, trolleys, automated cutting machines), and regular inspections to maintain a safe working environment.

Running Head: Hazard
1
RISK MANAGEMENT

Hazard
2
What is a
hazard?
Hazard 1
Who
might be
harmed
?
How
might
people be
harmed?
Existing
risk
control
measures
Risk
rating
Additiona
l controls
New risk
rating
(Residual)
Action/
monitored by
whom?
Action/
monitored by
when?
L C R L C R
Activity/plac
e
In the
hotel,
kitchen
staffs
require
lifting and
moving
heavy
utensils
manually
which can
cause
bruises,
pulled
muscle and
bone
dislocation
5 staffs
work in
the
kitchen.
All of
them are
exposed
to risk.
The
kitchen
staffs need
to bend to
lift the
heavy
utensils,
walk with
the load
and keep
the load in
another
place. The
key
injuries
that the
kitchen
staffs can
have are
The
employees
are
provided
with
instruction
s to use
appropriat
e lifting
techniques
for
avoiding
injuries.
Training is
provided to
the kitchen
staffs at
the time of
joining for
5 4 2
0
The
forklifts
can be
used to lift
the heavy
objects.
Use
kitchen
trolleys to
move the
heavy
utensils.
2 4 8 The kitchen staffs
need to be
trained on how to
use the forklifts
and trolleys at the
time of
introducing the
tools. The floor
manager will be
responsible for
providing the
training.
The forklifts and
trolleys will be
inspected
regularly by the
supervisors.
The staffs will be
trained
immediately after
introducing
trolleys. The
training can be
provided
whenever
required by the
employees.

Hazard
3
among the
staffs.
muscle
pulls, back
sprains,
elbow and
wrist
injuries
(Punnett et
al., 2017).
Use of
wrong
postures
during
lifting and
walking
with load
can cause
bone
dislocation
. Handling
the load
for a long
time can
cause
bruises
making
them
aware of
the right
postures
and
techniques
for lifting
and
handling
the load.

Hazard
4
among the
staffs.

Hazard
5
What is a
hazard?
Hazard 2
Who
might be
harmed
?
How
might
people
be
harmed
?
Existing
risk
control
measure
s
Risk
rating
Additiona
l controls
New risk
rating
(Residual)
Action/
monitored by
whom?
Action/
monitored by
when?
L C R L C R
Activity/
Hazard
The water
pipe near the
kitchen sink
has leakage
and so, the
water drips on
the floor. It
increases the
risk of
slippage for
the Chefs,
kitchen staffs
and waiters.
The wet
floor is
visited by
2 chefs,
5 kitchen
staffs,
and 5
waiters.
Each of
them can
be
injured.
The wet
floor can
cause
slips and
falls
(Sonmez
et al.,
2016).
The
employe
e can get
injured
with due
to the
slips.
Only wet
floor sign
is placed
in the
kitchen.
5 3 1
5
The
waterline
in the
kitchen
needs to
be
repaired
to stop the
water
dripping
and
reduce
associate
d risks.
The
waterline
should be
inspected
regularly
to avoid
2 3 6 The manager
should take a
step to repair the
waterline. The
manager is also
responsible for
inspecting the
pipe whenever
needed.
The waterline
should be
repaired
immediately. The
future monitoring
should be done
once in a month.

Hazard
6
the risks
in future.

Hazard
7
What is a
hazard?
Hazard 3
Who
might be
harmed?
How
might
people
be
harmed
?
Existing
risk
control
measure
s
Risk
rating
Additiona
l controls
New risk
rating
(Residual
)
Action/
monitored by
whom?
Action/
monitored by
when?
L C R L C R
Activity/Hazard
The waiters
need to carry
hot plates to
the customers
by hand.
Carrying the
hot plates by
hand increases
the risk of
burns and
falling off the
plates. It can
cause injury
among the
waiters and the
visitors.
Exposure
to hot
plates is
harmful to
5 waiters
and 50
guests of
the
restaurant
.
The hot
plates
can fell
from the
hands of
the
waiters
while
carrying
those to
the
dining
area. It
can
cause
burn to
the
waiters
and the
The
waiters
are
provided
with
gloves
only for
avoiding
direct
contact
with the
skin.
5 4 2
0
The
waiters
should be
provided
with
serving
trolley to
reduce
the risk of
falling.
2 4 8 The manager
should provide
the waiters with
serving trolleys.
The manager is
also responsible
for maintaining
the serving
trolleys.
The serving
trolleys should be
introduced in the
restaurant
immediately. The
inspection can be
done once a
month.

Hazard
8
guests.
What is a
hazard?
Hazard
4
Who
might
be
harmed
?
How might
people be
harmed?
Existing
risk
control
measure
s
Risk
rating
Addition
al
controls
New risk
rating
(Residua
l)
Action/
monitored by
whom?
Action/
monitored by
when?
L C R L C R
Activity/Hazard
During peak
hours, the chefs
need to cut
ingredients
faster with
knives. Lack of
attention, while
doing this task
can cause
severe injury.
2 chefs
can be
harmed.
During
peak hours,
chefs
require
serving
many
orders in
less time
and so,
they try to
hurry while
cutting and
chopping
ingredients.
The risk of
cutting
increases
The
chefs are
provided
with finger
guards.
5 4 20 Automati
c cutting
and
chopping
machine
can be
introduce
d to
reduce
the
manual
works.
2 4 8 The manager is
responsible for
providing chefs
with automated
machines,
training them to
use the
machines
properly and
inspecting the
machines
regularly.
The manager
should introduce
the automatic
cutting and
chopping
machines
immediately and
the inspection
should be done
in every week.

Hazard
9
due to
hurriedness
(Saad &
Ali, 2016).