Dikhsha safety audit assignment 1 PDF

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Running head: Assignment 1: Safety Audit

Dikhsha Rani HRM-0124-E35 – Workplace Health & Safety Assignment 1: Safety Audit STUDENT I.D.# 7915516 Submitted to: Sophia Ali May 29, 2021

HRM-0124-E35 – Workplace Health & Safety

Running head: Assignment 1: Safety Audit I worked in an A&W restaurant which is one of the reputative fast food supply chain in Canada. It is Canada’s one of the largest quick service restaurant with more than 850 outlets countrywide. If not properly maintained for safety and risks, these restaurants can end in one of the riskiest places for working. In restaurants there are lots of areas that can be prone to hazardous. These areas could be floors, stairs, storage room, bathrooms, and kitchen. Without proper maintenance and safety checks these areas may result into serious injuries and health issues. The common risks included in the food chain business environment can be: Biological hazards: hazards arise due to either presence or generation of biological agents such as bacteria, fungi, viruses present tin the food items, or improper storage. Chemical hazardous: common workplace chemical hazardous while using cleaning products; toilet cleaners, disinfectants, and chlorine bleach. Kitchen equipment risks: kitchen is filled with dangerous equipment’s such as; fryers, hot grill, sharp knife etc. The unsafe practice of these equipment may lead serious injuries. Physical hazardous: physical hazardous include noise risk, vibration risk, heat and cold stress and electricity. 

While working on hot grill, there are chances of skin burn.



The fryers and grill produce so much noise which affects on

hearing power

HRM-0124-E35 – Workplace Health & Safety

Running head: Assignment 1: Safety Audit Psychological hazardous: Any risk arises in the workplace due to misunderstanding between employee which affects mentally such as stress, violence and conflicts in the workplace. Safety audit table

Identification Task Usage of kitchen equipment Disputes with co-workers

Category Person and equipment

Hazard Brutally injured, skin burn

Person

and fire Stress level high, physically injured and

Operation of chemicals Storage of Food items

Material, person

mentally upset, depression Loss of eyesight, breathing

Food items and Person

problem Spoiled food, Health issues

Risk assessment Risk

Probability Consequenc

Exposure

Total risk rating

Accident/ injury

5

e 4

4

5*4*4=80

2

4

3

2*4*3=24

2

3

3

2*3*3=18

3

5

3

3*5*3=45

(Usage of kitchen equipment) Workplace conflicts (Disputes with co-workers) Chemical hazards (Operation of chemicals) Health issues (Perishable food

HRM-0124-E35 – Workplace Health & Safety

Running head: Assignment 1: Safety Audit items)

Control Task Usage of kitchen

Pre-contact Employees must

Point of contact Immediately

Post-contact Always check the

equipment

follow all the

provide medical

condition of

provided guidelines help and call to 911

equipment and

for the proper use

improve the

of equipment, wear

infrastructure

the provided heatproof gloves before cleaning the hot grill and also provide the training to employee such as they can use Disputes with co-

them wisely. Always make

Identify the point of

Talk with manager

workers

meetings where

agreement or

and supervisor

employees can

disagreement, listen

share their point of

carefully, stay calm

with each other and show them videos and lectures of Operation of

good teamwork Provide them

Immediately wash

Provide them proper

chemicals

training of

eyes with water and

infrastructure

chemical usage,

call for medical

eye washing station assistance Storage of Food

and safety goggles Staff should be

HRM-0124-E35 – Workplace Health & Safety

Use safe handling

Maintain the health

Running head: Assignment 1: Safety Audit items

aware of different

and storage

and safety standards.

storing

practices, such as

Maintain proper

requirements for

proper storage

handling and storage

every item. They

temperature,

procedure for food

should be trained to dispose of expired use proper

items, avoid

protective and

intermixing of

storing equipment.

ingredients.

items.

To conclude, I would recommend all organizations to perform safety audit at least once a month. There should be proper training and guidance of hazardous products and objects so that in future any employee could not ever struggle with using it. Moreover, the management should follow all the Occupational Health & Safety measures with concern to their workers’ safety. Employee should wear safety gloves and slip resistant shoe whenever they work on risk factor injury. Everyone should know about the emergency precautions if it happens.

REFERENCE

https://aw.myabsorb.com/#/dashboard

HRM-0124-E35 – Workplace Health & Safety

Running head: Assignment 1: Safety Audit

HRM-0124-E35 – Workplace Health & Safety...