objectives occupational health & safety awareness of ohs act · occupational health &...
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Occupational Health & SafetyOccupational Health & Safety
March 2008March 2008
Carmel LazarusCarmel Lazarus
Food Service Nutrition Manager & Food Service Nutrition Manager &
Consultant Consultant DietitianDietitian
Contact DetailsContact Details
clazarus@tpg.com.auclazarus@tpg.com.au
04164821990416482199
ObjectivesObjectives
Awareness of OHS ActAwareness of OHS Act
Awareness of Employee responsibilitiesAwareness of Employee responsibilities
Understand the hierarchy of control Understand the hierarchy of control
measuresmeasures
Recognise kitchen hazardsRecognise kitchen hazards
Understand how kitchen design impacts Understand how kitchen design impacts
on safetyon safety
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What does it mean?What does it mean?
The elimination or the minimisation of risk of The elimination or the minimisation of risk of harm to workers, or others, during the course of harm to workers, or others, during the course of
work or employment.work or employment.
How is it achieved?How is it achieved?
Through the development and implementation of Through the development and implementation of a systematic process of identifying, assessing, a systematic process of identifying, assessing,
controlling and monitoring workplace hazards.controlling and monitoring workplace hazards.
OCCUPATIONAL HEALTH OCCUPATIONAL HEALTH
AND SAFETYAND SAFETY
Why is Good OHS Performance
Important to Us?HumanitarianHumanitarian
Saves moneySaves money
Good corporate citizenGood corporate citizen
ReputationReputation
Improved moraleImproved morale
Employer of choiceEmployer of choice
GovernmentGovernment
Hospital AccreditationHospital Accreditation
Legislative compliance / penaltiesLegislative compliance / penalties
OHS LegislationOHS Legislation
NSW
WA
SA
QLD
NT
TAS
VIC
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NSW OHS LEGISLATIONNSW OHS LEGISLATION
Occupational Health and Safety Occupational Health and Safety
Act, 2000 Act, 2000
–– Occupational Health and Occupational Health and
Safety Regulation 2001Safety Regulation 2001
Workplace Injury Management and Workplace Injury Management and
Workers’ Compensation Act 1998 Workers’ Compensation Act 1998
Workers’ Compensation Act 1987Workers’ Compensation Act 1987Management
OHS Practitioner
VisitorsAgencyContractors
PatientsStaff
Suppliers
OHS RESPONSIBILITIESOHS RESPONSIBILITIES
WHAT IS A HAZARD?WHAT IS A HAZARD?
HazardHazard
A source of danger or potential harm to A source of danger or potential harm to
people, assets or servicespeople, assets or services..
RiskRisk
The likelihood and consequence of the hazardThe likelihood and consequence of the hazard
We all face risks everyday
Some face greater risks than
others
Great ideaPhil!
SHE’LL BE RIGHT MATE!!!
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OHS RESPONSIBILITIESOHS RESPONSIBILITIES
� Report all Incidents – Incident Report Form
� Report all Hazards – Hazard Register
� Wear Personal Protective Equipment
� Follow SAFE WORK PRACTICES
� Report & Tag defective equipment ‘OUT OF
ORDER’
� Watch out for others especially junior staff,
patients and visitors
� Ask if you are unsure about ANYTHING!
Ergonomics / Manual HandlingErgonomics / Manual Handling
OHS HAZARDSOHS HAZARDS
Ergonomics / Manual HandlingErgonomics / Manual Handling
OHS HAZARDSOHS HAZARDS
Ergonomics / Manual HandlingErgonomics / Manual Handling
OHS HAZARDSOHS HAZARDS
Slips / Trips / HousekeepingSlips / Trips / Housekeeping
OHS HAZARDSOHS HAZARDS
Hazardous SubstancesHazardous Substances
OHS HAZARDSOHS HAZARDS
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Aggression / Violence / PsychologicalAggression / Violence / Psychological
OHS HAZARDSOHS HAZARDS EQUIPMENT TAGGINGEQUIPMENT TAGGING
Electrical
Slip Trip
Manual Handling
SPOT THE HAZARDS!
Slip Trip
Electrical
Fire
Hazardous Substances
SPOT THE HAZARDS!
HAZARD IDENTIFICATION Kitchen HazardsKitchen HazardsFallsFalls
–– Running, Cleaning, ladders, shoesRunning, Cleaning, ladders, shoes
Back InjuryBack Injury
–– Lifting, trolleysLifting, trolleys
ChemicalChemical
–– Cleaning, dishwashingCleaning, dishwashing
CutsCuts
–– Knives, slicers, mixers, crockery and glassesKnives, slicers, mixers, crockery and glasses
Burns and ScaldsBurns and Scalds
–– Steamers, ovens, saucepans, fryersSteamers, ovens, saucepans, fryers
FiresFires
–– Hoods, fryers, extinguishersHoods, fryers, extinguishers
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RISK MANAGEMENT SYSTEMRISK MANAGEMENT SYSTEM
Identify ���� Find
Assess ���� Investigate
Control ���� Fix
Evaluate ���� Check
IdentifyIdentify
BeforeBefore NowNow LaterLater
–– Identify the hazardIdentify the hazard
–– Assess the riskAssess the risk
–– Identify the controlsIdentify the controls
–– Plan the taskPlan the task
–– Warm upWarm up
–– Consider your posture or stanceConsider your posture or stance
–– Take your timeTake your time
–– Take breaks and do exercisesTake breaks and do exercises
–– Use equipment providedUse equipment provided
–– Rotate between tasksRotate between tasks
–– Get assistanceGet assistance
–– Report manual handling hazardsReport manual handling hazards
Risk Management
1. Movement, posture, layout1. Movement, posture, layout
–– Frequent and prolonged, bending, reaching, Frequent and prolonged, bending, reaching, twisting or static posturestwisting or static postures
2. Task or object2. Task or object–– Loads Loads -- pull , push, resist (use body weight pull , push, resist (use body weight
to initiate movement)to initiate movement)–– > 4.5kg seated> 4.5kg seated
–– > 16> 16--55kg in standing posture55kg in standing posture
–– Not > 55kgNot > 55kg
–– Duration and frequencyDuration and frequency
–– Characteristics of the loadCharacteristics of the load
RISK FACTORS
3. Work environment3. Work environment–– Floor surfacesFloor surfaces
–– HousekeepingHousekeeping
–– Heat and coldHeat and cold
–– Workplace designWorkplace design
4. Individual4. Individual–– new to worknew to work
–– age, disabilities (previous injury included)age, disabilities (previous injury included)
–– Fitness for jobFitness for job
–– Skills and experienceSkills and experience
RISK FACTORS HIERARCHY OF CONTROL MEASURESHIERARCHY OF CONTROL MEASURES
EliminateEliminateChange the process, remove the hazard completelyChange the process, remove the hazard completely
SubstituteSubstituteIdentify a less hazardous means of completing the Identify a less hazardous means of completing the jobjob
EngineerEngineerIsolate or enclose, the hazardIsolate or enclose, the hazard
Personal Protective EquipmentPersonal Protective Equipment
Safety glasses, face shield, gloves, etcSafety glasses, face shield, gloves, etc
AdministrativeAdministrativeProcedures, training, supervision, job rotationProcedures, training, supervision, job rotation
( note how low training appears on the list)( note how low training appears on the list)
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RISK ANALYSIS MATRIXRISK ANALYSIS MATRIX
SEVERITY VS LIKELIHOOD SEVERITY VS LIKELIHOOD H = HIGH (IMMEDIATE ACTION), S = SIGNIFICANT (SENIOR H = HIGH (IMMEDIATE ACTION), S = SIGNIFICANT (SENIOR
MANAGEMENT ATTENTION) , M = MANAGEMENT MANAGEMENT ATTENTION) , M = MANAGEMENT RESPONSIBILITY, L RESPONSIBILITY, L –– MANAGE BY ROUTINE PROCEDURESMANAGE BY ROUTINE PROCEDURES
SSSSLLLLLLRARERARE
HHSSMMLLLLUNLIKELYUNLIKELY
HHHHSSMMLLMODERATEMODERATE
HHHHSSSSMMLIKELYLIKELY
HHHHHHSSSSALMOST ALMOST
CERTAINCERTAIN
CATASTROCATASTRO
PHICPHICMAJORMAJORMODERATEMODERATEMINORMINORINSIGNIFICANTINSIGNIFICANTLIKELIHOODLIKELIHOOD
Equipment Equipment
Cook topsCook tops
Ovens and SteamersOvens and Steamers
KettlesKettles
Deep fryersDeep fryers
Brat PansBrat Pans
GrillersGrillers
SlicersSlicers
BainmariesBainmaries
Freezers and FridgesFreezers and Fridges
Further Considerations Further Considerations
Easy to clean surfaces Easy to clean surfaces
Adequate lightingAdequate lighting
Adequate ventilationAdequate ventilation
SpaceSpace
HandwashingHandwashing facilitiesfacilities
Waste disposalWaste disposal
NoiseNoise
Change rooms and toiletsChange rooms and toilets
Consideration for Kitchen DesignConsideration for Kitchen Design
No. of meals requiredNo. of meals required
Type of MenuType of Menu
Storage needsStorage needs
Production and distribution systemsProduction and distribution systems
Food supplyFood supply
Utilities Utilities –– gas, electricity, steamgas, electricity, steam
Communication systemsCommunication systems
Workflow GoalsWorkflow Goals
Minimise distance travelledMinimise distance travelled
Have most commonly used equipment Have most commonly used equipment
within reachwithin reach
Avoid cross overAvoid cross over
Isolate noise Isolate noise –– dishwashing, pots pansdishwashing, pots pans
Ease of SupervisionEase of Supervision
SafetySafety
Equipment a distance from walls Equipment a distance from walls –– easy to easy to
cleanclean
In SummaryIn Summary
OHS ActOHS Act
HazardsHazards
Risk ManagementRisk Management
Hierarchy of ControlHierarchy of Control
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