ohs risk management for retail butchers

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OHS Risk Management for Retail Butchers Jenny Barron Practical Work Solutions 30 March 2005

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OHS Risk Management for Retail Butchers. Jenny Barron. Practical Work Solutions. 30 March 2005. 2 Major Types of Legislation Covering Safety and Injuries in Workplace in NSW. Compensation Once Injury Occurs - PowerPoint PPT Presentation

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Page 1: OHS Risk Management for Retail Butchers

OHS Risk Managementfor

Retail Butchers

Jenny Barron

Practical Work Solutions

30 March 2005

Page 2: OHS Risk Management for Retail Butchers

2 Major Types of Legislation Covering Safety and Injuries in Workplace in NSW

Compensation Once Injury OccursWorkplace Injury Management and Workers Compensation Act 1998 (NSW); and Workers Compensation Act 1987 (NSW)

Safety in WorkplacesOccupational Health and Safety Act 2000 (NSW)OHS Regulation 2001 (NSW)Guide relates to this aspect of legislation

Page 3: OHS Risk Management for Retail Butchers

The Guide: 2 PartsPart A• background information• explanations of how the OHS risk

management process works• case studies • additional resources• useful contacts

Part B• risk assessment checklists • useful forms

Page 4: OHS Risk Management for Retail Butchers

Risk Management: 4 Basic Stages

Stage 1: Identify the Hazards Stage 2: Assess the Level of Risk for

Hazards

Stage 3: Control the Risk

Stage 4: Review (to ensure effective)

Page 5: OHS Risk Management for Retail Butchers

Hazard/Risk

 Hazard = the potential to cause harm

Risk = the likelihood it will cause harm

Page 6: OHS Risk Management for Retail Butchers

Identify Your Hazards (pg 11 of Guide)

Page 7: OHS Risk Management for Retail Butchers

Common Hazards

• Emergency Management• Electrical Safety• Bandsaw Safety• Mincer Safety• Other Plant and Equipment• Knife/Hand Tool Safety• Slips/Trips/Falls

Page 8: OHS Risk Management for Retail Butchers

Common Hazards (cont’d)

• Manual Handling • Cold Rooms• Chemicals/Hazardous Substances• Scalds and Burns• Robbery• Drugs and Alcohol• Bullying and Harassment• ??

Page 9: OHS Risk Management for Retail Butchers

Stage 2: Assess Risk and Determine Priorities

Assess overall risk of hazards set priorities

Re-assess in more detail

If risk level unacceptable Stage 3 - Reduce risk/increase control

Page 10: OHS Risk Management for Retail Butchers

HAZPAK Risk Assessment Matrix*

  How Severely Could it Hurt Someone?

How Likely is it to Hurt Someone?(If NO controls in place)

Kill or Cause Permanent Disability or Ill Health

Cause Long Term Illness or Serious Injury

Medical Attention and/orSeveral Days Off Work

First Aid Only

Very likely – could happen regularly

1 1 2 3

Likely – could happen occasionally

1 2 3 4

Unlikely – could happen, but only

rarely

2 3 4 5

Very unlikely – could happen, but probably never will

3 4 5 6

*Hazpak - WorkCover NSW – p 16 of Guide

Page 11: OHS Risk Management for Retail Butchers

Consider

Cost of minimising risk

V

Managing residual risk

Page 12: OHS Risk Management for Retail Butchers

Stage 3 and 4: Determine Controls and Evaluate

Consider possible controls set priorities for action

Implement controls

Evaluate and monitor

Page 13: OHS Risk Management for Retail Butchers

Best and Least Effective Controls (p 20 of Guide)

Eliminate hazard

Design to minimise

Substitute

Personal protective equipment

Administrative – training, procedures etc

Page 14: OHS Risk Management for Retail Butchers

Hazard – Lifting Carcass to Rail

Page 15: OHS Risk Management for Retail Butchers

Before: Manually Lifted to Rail

Page 16: OHS Risk Management for Retail Butchers

Control: Redesign Risk

Page 17: OHS Risk Management for Retail Butchers

Document

Risk Assessment

Risks/hazards

Current controls/treatments

Document

Agreed priorities & on-going activity

Page 18: OHS Risk Management for Retail Butchers

Activity

Complete

Select RA Checklist 8: Hazardous Substances

Decide on strategies based on risk and practical considerations – Form 2, Part B

Page 19: OHS Risk Management for Retail Butchers

Risk Management Requires …

Thinking that is: - Logical/systematic - Forward looking - Broadly focused - Proactive

Planning

Team work

Page 20: OHS Risk Management for Retail Butchers

RM Requires (cont’d)…

Commitment from senior team

Consultation and communication

Starting (not panicking!)

Agreement RM is important