Workplace Health and Safety Report: McDonald's Risk Assessment

This WHS report examines the health and safety issues present at McDonald's, focusing on the hazards and risks faced by employees, particularly in the cooking area. The report identifies burn injuries as a significant risk and highlights the lack of protective gear and the pressure to work quickly as contributing factors. It emphasizes the importance of implementing safety measures such as providing cooking gloves, ensuring the presence of first aid kits, and implementing fire safety protocols, including automatic fire suppression systems and fire extinguishers. The report also references relevant legislation, including the Health and Safety at Work Act 1974 and the Occupational Health and Safety Act, and discusses the responsibilities of employers in ensuring a safe work environment. The report includes a comparison with the safety protocols in a fitness environment, and discusses the reporting structure and management's role in resolving safety issues. The conclusion stresses the importance of adherence to legislative requirements and the implementation of effective safety procedures to maintain a secure and healthy workplace for all employees.

WHS REPORT

Table of Contents
WHS Report.....................................................................................................................................1
REFERENCES................................................................................................................................3

WHS Report
Work health and safety Act is the measure taken against the safety of health of a person
conducting a business and suffering from the issues of safety at the workplace. The present
report is on the hazards and risks present at the McDonalds and the problems faced by the
workers at the workplace. The employees in McDonalds face risk or hazards that are common in
the food business and risk present at the place is burning. Workers usually face issues related to
the poor treatment at the cooking area, and there is a requirement of serving food quickly is the
main cause of injury. There are no protective gear for burn injuries and workers have to cook in
these conditions. These hazards can be prevented by using safety measures and providing proper
gears such as cooking gloves and keeping them away from risk. There must be first aid kit
present at the working area and precautions must be taken well in advance (Zhang, McQueen and
Murtaza, 2015). These problems occur as the employees are told to work too quickly and it can
be taken under control by giving sufficient time to cook and creating new ideas to entertain
customers so that they can wait for some time. Ensuring medical safety at the workplace will
also make it possible to treat employees quickly and give relief till he is provided with proper
medication.
The workplace can be made look safer by implementing the health and safety measures
and going by the legislations. Installing an automatic fire maturation system and keeping fire
extinguishers as backup. Ensuring the kitchen area is properly installed with the fire extinguisher
kit and first aid kit as well. Giving essential time to workers to prepare food and not pressuring
them to serve quickly (Tompa, Kalcevich and Irvin, 2016). If any worker has met with an
accident such as burning and require immediate treatment, to handle the situation other
employees need to be calm and give him first aid present at the working areas, then they need to
call for emergency. In case of fire in the kitchen they should use the extinguisher present at that
time and should evacuate the place and call for emergency. Comparing it with different place it
is completely opposite in relation to safety as in fitness environment gym there is no risk of fire
and burns, there risk will be by machinery. In McDonalds the management structure to report the
incident is quite straight the employees have a direct contact with the superiors and he calls for
medication emergency. The issues related to safety were resolved by the management and proper
installation of equipment’s was also done after the complaint was made. The relevant legislation
for the workplace is to provide proper equipment’s to the workers in cooking area. They should
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be with good cooking gloves that prevents burning and also installation of first aid kit and
extinguishers at the workplace. Fire safety norms should also be ethically considered and the
cooking area must be away from the locality that catches fire easily (Mills, 2016). It is learned
that kitchens and restaurants also have norms that need to be handle with care and the safety
measures should be installed to prevent risk and hazard or it can be difficult at the time of
emergency.
This is mainly on considering some legislative requirements that are required to be
followed by McDonalds in order to abide by some legal norms of occupational safety and follow
some efficient procedures to maintain a secured work environment. A foremost example of such
legislative act is Health and Safety at work act 1974 which is also termed as HSW or HASAW
(Holt and Allen, 2015). According to this act, all the employers are required to ensure the health
the safety of their respective employees with sensibly adopted practices. Another legislative
norm that is together required to be followed by the cited firm is the Occupational Health and
safety Act which states about protecting the workers from any type of hazards at work. This has
been done by ensuring to follow the set norms to deal with any workplace hazards as a way of
protecting the rights of the workers.
Work Health and Safety Act 2011: The main object of this Act is to provide for a balanced and
nationally consistent framework to secure the health and safety of workers and workplaces by
protecting workers from harm, providing for fair and effective workplace. It provides a balance
and effective framework which aid in securing the life of employees and employers working at
workplace. It is the duty and responsibility of supervisor to follow the provision of this act in
order to prevent any uncertainty.
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REFERENCES
Holt, A.S.J. and Allen, J., 2015. Principles of health and safety at work. Routledge.
Mills, E., 2016. Identifying and reducing the health and safety impacts of fuel-based
lighting. Energy for Sustainable Development. 30. pp.39-50.
Tompa, E., Kalcevich, C., and Irvin, E., 2016. A systematic literature review of the effectiveness
of occupational health and safety regulatory enforcement. American journal of industrial
medicine. 59(11). pp.919-933.
Zhang, H., McQueen, R. H., and Murtaza, G., 2015. Clothing in the kitchen: Evaluation of
fabric performance for protection against hot surface contact, hot liquid and low-pressure
steam burns. Textile Research Journal. 85(20). pp.2136-2146.
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