Safety Audit 7859779 PDF

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AHRM- 0124- WORKPLACE HEALTH AND SAFETY ASSIGNMENT NO- 1 SAFETY AUDIT

Student Name: Satnam Singh

Student Number: 7859779

Instructor Name: Chitra Paliwal

Date: October 8, 2018

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

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

Category Person and equipment

Hazard Brutally injured, skin burn

equipment Disputes with co-workers

Person

and fire Stress level high, physically injured and

Operation of chemicals

Material, person

mentally upset, depression Loss of eyesight, breathing

Storage of Food items

Food items and Person

problem Spoiled food, Health issues

Risk assessment Risk

Accident/ injury

Probability

Consequenc

Exposure

Total risk rating

5

e 4

4

5*4*4=80

2

4

3

2*4*3=24

2

3

3

2*3*3=18

(Usage of kitchen equipment) Workplace conflicts (Disputes with co-workers) Chemical

hazards (Operation of chemicals) Health issues

3

5

3

3*5*3=45

(Perishable food items)

Control Task Usage of kitchen equipment

Pre-contact

Point of contact

must Immediately

Employees follow

all

the

provided

guidelines

provide medical

for the proper use of help and call to 911 equipment, wear the provided

Post-contact Always check the condition of equipment and improve the

heatproof

gloves

infrastructure

before

cleaning the hot grill and also provide the training to employee such as they can use them wisely.

Disputes with coworkers

Always make meetings where

Identify the point of agreement or

Talk with manager and supervisor

employees can share their point of with each other and

disagreement, listen carefully, stay calm

also show them videos and lectures Operation of

of good team work Provide them

Immediately wash

Provide them proper

chemicals

training of chemical usage,

eyes with water and

infrastructure

call for medical

eye washing station assistance

Storage of Food

and safety goggles Staff should be

Use safe handling

Maintain the health

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.

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

items....