Assessment 2_SITXWHS002_Jaspal_Draft_Final Version
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Assessment 2 Task:-
Organisation Name: Thai King Restaurant
Risk assessment
Company name: Thai King Restaurant
Assessment carried out by Jaspal Singh
Date of next review: 19/12/2022
Date assessment was carried out 19/11/2022
Hazard: - Chemical Hazard
What are
the
hazards?
Who might be
harmed and
how?
What are
you
already
doing to
control
the risks?
What
further
action
do
you need to
take
to
control the
risks?
Who needs
to
carry
out
the
action?
When
is
the action
needed by?
Done
Hazards
occur
from
chemicals
When cleaning
staff
use
chemicals to
clean
floors
and equipment.
Gloves,
masks and
respiratory
protection
should be
worn
Each bottle is
prominently
marked.
All
chemicals are
kept in a
safe,
dry
environment.
Cleaning
Contractors
, Building
Manager
As soon as
possible
when
incidence
happen
Yes
Chemical risks are among the most dangerous job dangers. The essential training on how to
use and handle dangerous drugs at work must be provided to every employee. Each and every
time a chemical is used, it must be properly labelled and stored. MDS sheets ought to be
available at all times.
Hazard: - Injury from machinery
What are
the
hazards?
Who might be
harmed
and
how?
What are
you
already
doing to
control
the risks?
What further
action do you
need to take
to control the
risks?
Who needs
to carry out
the action?
When is the
action
needed by?
Don
e
Injuries
occur
from
machinery
When a machine
is used to cook
food by chefs.
Eliminate
all
possible
trip
and
slip
dangers
near the
work area.
Enough
training for
every
employee.
Avoid using
machinery
while wearing
loose
clothing.
Kitchen
managemen
t team and
Facilities
manager
As soon as
possible
Yes
Hazard: - Slips, trips and falls
What are
the
hazards?
Who might be
harmed
and
how?
What are
you
already
doing to
control
the risks?
What
further
action
do
you need to
take
to
control the
risks?
Who needs
to carry out
the action?
When is the
action
needed by?
Done
Slip, trips
and falls at
the
workplace
Chefs,
employees, and
other
people
moving about.
Non
slippery
footwear,
rubber
shoes need
to wear
Blot
up
spills.
Keep
deliveries out
of
the
walkways.
Kitchen
management
team
and
Facilities
manager
As soon as
possible
Yes
Hazard: - Cuts while using knives
What are
Who might
What are
What
Who needs to
When is the
Don
the
hazards?
be harmed
and how?
you already
doing
to
control the
risks?
further
action
do
you need to
take
to
control the
risks?
carry out the
action?
action
needed by?
e
Cuts
during the
use
of
Knives
When chefs
use a knife or
other cutting
tool.
Needs
to
maintain
knife blade
sharp and
well
maintained.
Use gloves
while using
knives.
Make sure
that correct
knife should
be used for
the different
tasks and do
not
wash
knife in the
dishwasher.
Kitchen
Management
team
As soon as
possible
Yes
Hazard: - Workplace Hazard
What are
the
hazards?
Who
might be
harmed
and how?
What are
you
already
doing to
control
the
risks?
What
further
action
do
you need to
take
to
control the
risks?
Who needs to
carry out the
action?
When
is
the action
needed by?
Done
Workplace
Hazards
such
as
crowded
Happen to
all
team
members
of
the
workplace
Maintain
work of
staff
Walkways
are always
kept free of
obstructions.
Kitchen
management
team
As soon as
possible
15/11/2022
Hazard: - Burn Hazards
What are
the
hazards?
Who
might be
harmed
What
are
you already
doing
to
What
further
action
do
Who needs
to carry out
the action?
When is the
action
needed by?
Done
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and how?
control the
risks?
you need to
take
to
control the
risks?
Hazards
occur
during use
of
gas
appliances
such
as
burns
Chef and
kitchen
staff
Safety
equipment’s
and first aid
box provided
to
kitchen
staff
Arrangement
of medical
service
or
shift person
into hospital
if injury is
severe
Safety
manager/
Supervisor
As soon as
possible
when
incidence
happen
Yes
Determine how to reduce or eliminate the risks:
Create a thorough safety plan that details steps to take and protocols to follow to
lower hazards.
To lower the danger of falls, install safety equipment including guardrails, handrails,
warning signs, and other barriers.
Provide safety training for employees to make sure they are aware of any potential
hazards at work.
Establish a method to rapidly recognize and mitigate potential threats.
Regularly check machinery and equipment for any issues.
Outfit workers in the proper safety equipment, like as gloves, masks, and other
clothing items that might reduce the chance of injury.
Put in place safety guidelines and procedures and aggressively enforce them.
Utilize tools and machinery that are built with safety features.
Boost access to exits, lighting, and ventilation.
Install fire suppression and detection equipment.
Talk with others about methods to reduce or manage the risks.
Identify and evaluate the risks. In order to choose the best control methods, it is
critical to recognize and evaluate the risks. This should involve determining the risk's
likelihood of happening as well as any possible impacts.
Create a risk management plan - After the risks have been discovered and evaluated,
it's crucial to create a plan outlining how to minimize or eliminate the risks.
Establishing precise methods for managing the risk should be part of this.
Implement risk controls: It is crucial to put the risk controls that have been identified
into place after the risk management plan has been created. To lower the risk, this can
entail putting in place administrative, physical, or technical safeguards.
In order to make sure the risk management plan is successful in decreasing and
eliminating the risks, it is crucial to routinely monitor and review it. The effectiveness
of the risk controls should be evaluated as well as any new hazards that might need to
be addressed.
Legal requirements - Under the Manual Handling Operations Regulation of 1992, employers
are expected to eliminate manual handling situations that pose a risk of injury whenever it is
reasonably practicable to do so.
Control Measures-
Prevent direct handling of objects with sharp edges.
Create cutting edges.
Use machining to eliminate jagged edges.
Put on personal safety gear.
Training and oversight - Regardless of the control methods you use, all of your staff will need
to be instructed on their use.
HAZARD IDENTIFICATION CHECKLIST
Department:
Duke Kitchen
Date of inspection:
17/12/2022
Name of person completing inspection:
Jaspal Singh
Item
Y/
N
Comment
Corrective action taken
Example
Physical environment
Rubbish disposed of appropriately.
Clean and hygienic.
Natural lighting.
Adequate work space (not too
crowded).
Suitable climate/temperature (not
too hot or cold).
Clear of clutter and obstructions.
Exits identified with signage.
Y
Y
Y
Y
Y
N
N
Signs for the exits
missing and there are
obstructions in a way.
Staff on shift alerted with
the missing signed and
guided from where to exit.
Temporary signs of exits
also allocated. We removed
the obstructions and
cleared the way.
Plant
Oven
Food Mixture
Combat oven
N
Y
Y
Oven is not cleaned
properly from signs.
There is a risk of food
contamination.
Before using it we cleaned
the oven properly
Work Practices:
Rostering and shift allocation
Length of time spent at different
tasks
Break Allocation
Y
Y
N
There no one to setup
breaks and also no one
to ensure everyone is
taking half an hour
break.
One of us by the
permission of manager
started giving breaks to
staff one by one for half an
hour.
Security issues
Storage of cash documents and
keys. Theft and robbery
Customer behavior, such aggressive
drunk, disorders and disturbed
customer.
N
Y
Y
There is no proper place
for the keys and
documents. Also too
much cash in till no
TACC machine.
We put all the keys and
documents in proper box
and also remove extra cash
from the till and put in
envelope.
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RISK ASSESSMENT
Date of assessment:
17/12/2022
Name of person completing assessment:
Jaspal Singh
Department/work area/task assessed:
Duke Kitchen
Hazards identified
Potential harm
or
consequences
Level of
risk
Risk controls
Person
responsible for action
Date completed
Likelihood
Severity
Risk priority
Exit sign missing
In
an
emergency it
can
create
chaos among
staff
Likely Minor
Medium Engineering:- Put permanent
signs on wall
Purchasing Manager
Obstructions in a
way
Someone can
feel on the
floor if it stuck
on their way of
cooking
Very
likely
Major Minor
Eliminate: Make a close
shelve so utensils do not
come in a way of the staff.
Staff
Stock Lifting
Shortcuts or not
lifting
the
Likely Minor Medium Administration
Controls:
Train staff in manual
Human
Resource
Manager
weight properly
can cause back
pain
and
lifetime
problem.
handling
Storage of Cash,
documents
and
keys
Improper way
of storing cash
can
increase
loss and the
business
can
suffer in a long
time
Unlike
ly
Minor Medium Substitution: Improve way
of storing cash, bring the
machine of cash counting
and proper storage area for
important documents and
keys
Purchasing Manager
Oven
Bad effects on
health
and
reduced food
quality
Likely Minor High
Administration: Clean Oven
regularly and properly with
use of manual guide of it and
use gloves and other safety
guards when clean it.
Staff
References:-
Identify hazards, assess and control safety risks, Course Book, 2021, retrieved on 15
th
December 2022, from https:// futuragroup.com.au
Severi
ty
Likelihood
Ver
y
Lik
ely
Lik
ely
Unlik
ely
Very
unlik
ely
Fatal
1
1
2
3
Critica
l
1
1
2
3
Major
1
2
3
4
Minor
2
3
4
5
Neglig
ible
3
4
5
6
The numbers 1 to 6 in the
chart indicate the level of risk:
1 to 2
= High ( take action
immediately)
3 to 4 = Medium (take action as
soon as possible
5 to 6 = Low ( may not need to
take action
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