H & S Hazard

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Hygiene and Safety in Food IndustryCulinary Arts

Identifying, understanding and

controlling workplace hazards

HAZARD MANAGEMENT

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Why is Hazard Management important?

Create awareness of hazards and risks.

Identify who may be at risk (employees, cleaners, visitors, contractors, the

public, etc).

Determine if existing control measures are adequate or if more should be done.

Prevent injuries or illnesses

Prioritize hazards and control measures.

Council Directive 89/391/EEC Article 6 (3): T he employer shall, taking into account the

nature of the activities of the enterprise and/ or establishment:

(a) evaluate the risks to the safety and health of workers…

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What’s Hazard Management?

Hazardidentification

• know the dangers in the workplace

Riskassessment

• determine the level of risk associated withexposure to the hazard

Risk control• implement measures to prevent injury orillness

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Identifythe

hazards

Who might beharmed and

how

Evaluate therisks and decide

on precautions.

Record the results ofrisk assessment and

implement them

Review andupdate

1st

2nd

3rd

4th

5th

Hazard Management Process

A successful health and

safety program requires

strong management

commitment and worker

participation

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In addition to your own observations, look for information on potential hazards in:

1. work instructions, procedures manuals, standard

operating procedures

2. equipment manuals, manufactures’ instructions or

data sheets for chemicals

3. health and safety inspection checklists from other

workplaces

4. incident, accident and near miss reports

5. information from industry associations and unions

6. word of mouth, especially from experienced workers

Remember to think about long-term hazards to health (eg

high levels of noise or exposure to harmful substances).

1. Identify the hazards

Use a variety of sources for information about potential or existing hazards in

your workplace

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Classify Hazards as:

Physical Chemical Biological PsychosocialPhysiological

(Ergonomics)

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Classify Hazards as:

Physical Chemical Biological PsychosocialPhysiological

(Ergonomics)Electrical

equipmentCleaning products Virus Overwork

Repetitive and

forceful movements

Noise Pesticides Bacteria Violence Awkward postures

Falls Fumes (noxiousgases/vapours)

Fungi Bullying Lifting and carrying

Sharp tools Solvents Insects Sexual harassment ...

Fire Paints Plants Discrimination

Ambient: light,

ventilation,

temperature,

humidity

Heavy metalsUnsanitary

conditions...

... Food addictives ...

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2. Who might be harmed and how

For each hazard you need to be clear about who might be

harmed and how - it will help you identify the best way of

managing the risk.

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Assessing risk involves consideration of two factors:

1) Consequences of the unwanted event (risk impact)

2) Probability of the unwanted event occurring and resulting in the

unwanted consequences (risk likelihood)

The hazards posing the highest levels of risk require control as a priorityWhen employees understand management’s priorities they’ll easily support

OHS initiatives

3.1 Evaluate the risks and ...

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Hygiene and Safety in Food IndustryCulinary Arts3.1 Evaluate the risks and ...

Each hazard should be studied to determine its' level of risk.

Likelihood (L) Impact (I)

High 3 High

Moderate 2 Medium

Low 1 Low

Impact (I)

1 2 3

L i k e l i h

o o d

( L )

1 1 2 3

2 2 4 6

3 3 6 9

Low Risk

Medium Risk

High RiskCritical Risk

Risk Level (RL)

RL = L x I

Very Low Risk

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Risk Level Action Priority

Very Low No specific measures

Low Medium Term (within 6 months)

Medium Short-term (within 2 months)

High Urgent (within 15 days)

Critical Immediate

Ranking/action list

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Hazard Likelihood Impact Risk Level Priority

Hot oven

Wet and dirty floor

Non labelled detergents

Not in use knife

Lifting objects

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Hygiene and Safety in Food IndustryCulinary Arts3.2 ... and decide on precautions

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Hygiene and Safety in Food IndustryCulinary Arts3.2 ...and decide on precautions

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Why records are important?

You can measure performance

You can evaluate and review hazard control to improve performance

You can identify patterns and trends that can provide insight into

hazard identification and risk assessment

The law requires that you keep them

4. Record the results of riskassessment and implement them

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Legal Requirement Council Directive 89/391/EEC Article 9 (1) (a)

The employer shall:

- be in possession of an assessment of the risks to safety and health at work…

4. Record the results of riskassessment and implement them

Hazard identification and risk assessment records:

inspection reports and checklists

accident or incident reports

performance measures

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Review your risk assessment and update if:

-There is new equipment, substances and procedures that could lead to new hazards;

- Every year, formally review where you are, to make sure you are still improving, or

at least not sliding back

5. Review and update

Any changes?

Are there improvements you still need to make?

Have your workers spotted a problem?

Have you learnt anything from accidents or near misses?

Set a review date for this risk assessment!

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Hygiene and Safety in Food IndustryCulinary Arts5. Review and update

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Hygiene and Safety in Food IndustryCulinary Arts5. Review and update

Assessment Risk

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• How do we make the systematic identification of hazards?

• How can we ensure that the controls that have been developed

are in place?

• How do we evaluate the effectiveness of controls?

• How can we monitor and evaluate performance against policy,

best practice guidelines and relevant legal requirements?

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Hygiene and Safety in Food Industry

Culinary ArtsInternal Inspectionsand checklists

INTERNAL INSPECTIONS

Integrated with notification and reporting procedures

Use a plan of the work area

List the activities that take place

Consider the unusual or out of the ordinary

What do equipment manuals contain?

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Culinary Arts

Inspections and checklists

An inspection should be much more than an examination of the

physical workplace. It should look at what people are doing and itshould also look at any written records which are required to be kept.

Inspection checklists must be well adapt to the workplace in order to

indicate the types of things to look for

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Culinary Arts


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Culinary Arts


The findings of an inspection can be documented in many different ways.

Some reports consist in bullet points and short notes rather than anarrative.

Some may choose simply to make notes on a pre-prepared checklist.

However the key points for any report are:

• Find out if the requirements of the local health and safety policy are

being met;

• Note what is right as well as what is wrong;

• Agree any corrective actions which are required.

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Culinary Arts

Reports

Documents

H & S Hazard