WHS and Risk Management_Assessment 1.docx - ASSESSMENT 1 Written or Oral Questions 1 Perform a review of your WHS requirements for your work area

WHS and Risk Management_Assessment 1.docx - ASSESSMENT 1...

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ASSESSMENT 1 Written or Oral Questions 1. Perform a review of your WHS requirements for your work area. Document your findings and conclusions of your review, in order to determine if or where WHS improvements can be made. (10 marks) A. Slips, trips and falls - As I work in a Restaurant, these are often due to poor housekeeping practices in the workplace such as water or oil spilt on the floor and steps. My restaurant really needs to improve in this one. So many people trip and fall in the stairs. Improvements can be made: Needs a visible sign, because is drawn incorrectly is also greater than the others. have to be design again. Staff needs to receive first aid training. Prevent grease, water and foodstuffs from lying on floors – this can be done by installing splash guards and ensuring equipment is maintained to prevent leaks. Install drainage to prevent pooling of water and grease. Use the appropriate floor cleaning products to clean floors, remove oil and grease. B. Fatigue – Staff members have to do their tasks while stand up for hours, especially the runners and waiters, the shifts are long, without doubt, it represents a very serious risk that requires to be assessed in order to guarantee an effective WHS practice within the workspace. Improvements can be made: Staff members require adequate breaks, which is possible by: Warranting quality breaks that allow adequate time for recovery; Establishing a strict policy of overtime restriction, which means that the restaurant must not have shifts longer than 9 hours (including breaks), as overtime in this kind of jobs is clearly against of workers safety. C. Hot liquids, surfaces or steam – Those are daily risks that workers must face during their shifts, in especial when cooking or serving food, due to the manipulation of ovens, stove, deep fryers grillers among other elements of this nature, in a fast-pace environment. Improvements can be made: The main action is to create an awareness campaign that teaches not only the WHS procedures but also the risks involved of not being entirely focused on following them. Among this technical instruction in order to keep a WHS environment is required to: Maintain seals regularly on deep fryers. Use vegetable oil instead of animal fat – it remains in liquid form when cool. Maintain equipment tidy and safe, to ensure lids are fitted and handles are secure. - Post signs to warn workers about hot equipment and use stickers for stainless steel utensils.
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Open doors and lids of steam heated equipment away from the body. - Keep pot handles away from the stove’s edge.
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