Dropbox Activity #8

Name: Andrea Scantlebury

Human Resource Management: Fanshawe College
MGMT-6041: Principles in HR Management
Professor: Heather Coy-Robinson
December 4, 2020
 Within the video [CITATION Ont15 \l 1033 ] it is noted that almost 20 percent of injuries and
sometimes fatalities in Ontario workplaces are a result of slips, trips and falls. Most of these, if not all,
are preventable. When Allan Mendoza, Occupational Health and Safety Inspector arrives at the
establishment it is customary to speak with the owner of the establishment or someone who's in charge
of occupational health and safety.

Allan Mendoza, Occupational Health and Safety Inspector spoke about the employer's
responsibilities which includes providing information and instruction to workers about hazards on their
job. The employer has a responsibility to implement policies, procedures and safe work practices in the
workplace for the protection of workers. Within the video (Government, 2015) an employer is seen
training an employee on how to use an industrial sized meat slicer machine. It is also noted that the
trainer turns the machine off, before reaching and taking the product. Adequate worker training with
industrial meat slicers, mixers and large equipment and supervision is extremely important in this field
of work.

[CITATION Ont15 \l 1033 ] Showed an information board in the workplace indicated where a
number of health and safety posters and policies are visible for the employees benefit and to be made
aware of the rules. It is important to be knowledgeable of work place hazards and measures to control
them must be implemented. Within an industrial kitchen employees place non-slip mats on the floor to
avoid slippage and when there is a spillage employees cleans it up quickly to also avoid slips, trips or falls
[CITATION Ont15 \l 1033 ]. Additionally, if spillage occurs in the workplace, appropriate signage should
be placed warning other workers of the hazard [CITATION Ont15 \l 1033 ].

Allan Mendoza, Occupational Health and Safety Inspector examined the kitchen for non-slip
floors, prompt clean-up of spills, secured mats, adequate lighting, clear walkways, and suitable
[CITATION Ont15 \l 1033 ]. The Occupational Health and Safety Inspector also looked for clear access,
egress to and from freezer and fridge rooms within the workplace, eye wash stations and hand-wash
stations should be accessible [CITATION Ont15 \l 1033 ]. Moreover, equipment in the workplace should
be maintained in accordance with the manufacturer's instructions is also something the Occupational
Health and Safety Inspector examined.

In the event of industrial machinery is damaged or simply not working at any given time, the
employees should report the issue immediately to the supervisor or the owner of the establishment
[CITATION Ont15 \l 1033 ]. It is essential to be well trained to use deep fryers and the appropriate
procedures to clean the fryer when it is not in use. Also, when materials are being moved on tall carts
there should be a clear path way and unobstructed views to avoid workplace collisions [CITATION Ont15
\l 1033 ]. Staff members who are required to use ladders in the work place should be trained in the
appropriate selection and use of them for the particular job.

To conclude, this information is important because it allows employees to be well-informed of

the workplace hazards and how to avoid them as much as possible to prevent workplace accidents. This
content is important to organizations because they should follow the rules, regulations and procedures
mandated by the Ontario government to protect workers from harm within their establishment.
References
Ontario Ministry of Labour Training and Skill Development (Director). (2015). Commercial Hazards: Slips,
Trips, Falls and Other Hazards | Les risques commerciaux [Motion Picture].