Assessment task 2

Analyzing The Hazards

Hazard Identified Hazard Method/technique used to identify hazard

category (Any specific area, equipment, situation and/or activity that
(Take a look back (review past records)/ talk to workers/ inspect (walk around)/ review
has the potential to cause harm, injury, illness to workers or
specifications/ think creatively etc.)
damage to property)

1 Physical 1. A cut, burn while chopping and cooking 1. Check report of regular incidents in the organization
hazards
2. Falling objects in the kitchen area 2. review report

3. Slip, trips and falls on the wet or dirty floor 3. Review report
2 Psycho-social 1. Discrimination based on background, 1. Behavior analysis of employees
hazards age, gender etc
2. “What if” anaysis
2. Sexual harassment
3. Stress from work pressure or work-life 3. Feedback from employees
imbalance

3 Biological 1.Viruses and Bacteria from waste food or 1. reporting from employees
hazards unhygienic areas
2. look around in the workplace
2. Insects due to less cleanliness

3. Illness
 3. Reported incidents

4 Chemical 1. Chemical burn while cleaning the sink or 1. Report of incident

hazards other areas 2. Reported incident
2. Skin problems while touching different 3. Reported incident
types of chemicals used in the process of
cooking and cleaning
3. Respiratory system problems while
accessing highly concentrated chemicals.

5 Ergonomics 1. Poor posture due to inappropriate sitting 1. WHS consultation

hazards and arrangements
2. Manual handling causing aches in the 2. Analysis of tasks being done in the workplace
body like using trolleys. 3. Feedback of employees
3. Back pain and neck pain while standing
or working for several hours.
6 Environment 1. Noise from the process of preparing 1. Environmental analysis
al hazards food.
2. Harmful Radiations from different 2. Consultation with WHS experts
equipments used in kitchen. 3. Examine the environment of workplace
3. Hot environment in the kitchen while
preparing food.
 Hazard Identified Hazard Likelihood Impact Risk Rating
category (Any specific area, equipment, A. Highly 1. Major (L1, L2, M3, M4,H6, H9)
situation and/or activity that likely 2. Moderate
has the potential to cause B. Likely 3. Minor
harm, injury, illness to C.Unlikely
workers or damage to
property)
1. A cut, burn while chopping 1. B 1. Minor 1. L2
and cooking
2. B 2. Moderate 2. L2
Physical 2. Falling objects in the kitchen
1
hazards area 3. B 3. Major 3. M3
3. Slip, trips and falls on the
wet or dirty floor

4. Discrimination 1. C 1. Moderate 1. L2
based on
background, age, 2. C 2. Major 2. M3
gender etc
Psycho-social 3. A 3. Moderate 3. M4
2 5. Sexual harassment
hazards 6. Stress from work
pressure or work-
life imbalance

3 Biological 1.Viruses and Bacteria from 1. B 1. Moderate 1. M4

hazards waste food or unhygienic
areas 2. B 2. minor 2. L2
 2. Insects due to less 3. B 3. moderate 3. L2
cleanliness

3. Illness

4. Chemical burn while 1. B 1. Moderate 1. M4

cleaning the sink or
other areas
5. Skin problems while
touching different 2. B 2. Minor 2. M3
types of chemicals used
Chemical in the process of
4 cooking and cleaning
hazards 3. M3
6. Respiratory system
problems while
3. C 3. Major
accessing highly
concentrated
chemicals.
 4. Poor posture due to 1. A 1. Minor 1. M3
inappropriate sitting
arrangements
5. Manual handling
Ergonomics causing aches in the 2. B 2. Moderate 2. M4
5
hazards body like using trolleys.
6. Back pain and neck 3. A 3. Moderate 3.
pain while standing or
working for several
hours.

4. Noise from the process 1. A 1. Minor 1. M3

of preparing food.
5. harmful Radiations 2. B 2. minor 2. L1
Environmenta from different
6 equipments used in 3. A 3. minor 3. M3
l hazards kitchen.
6. Hot environment in the
kitchen while
preparing food.
 Risk treatment plan
Hazard Identified Hazard Risk Risk control plan
category Rating
(List and briefly explain any specific area, (Using hierarchy of risk control – i.e.
equipment, situation and/or activity that (L1, L2, Eliminate/substitute/isolate/engineer /
has the potential to cause harm, injury, M3, administration/ personal protection - explain here very
illness to workers or damage to property) M4,H6, specific action to be taken to treat the risk)
H9)

1. A cut, burn while chopping and cooking 1. L2 1. This risk can be eliminated with personal protection
by using the gloves and protecting hands while
2. Falling objects in the kitchen area 2. L2 chopping or handling hot beverages.
Physical 3. Slip, trips and falls on the wet or dirty 2. Isolation can be used and enough space must be
1 3. M3
hazards floor provided to place the tools ad equipments.
3. Isolation is the solution to this hazard by placing a
wet floor signage or warning on the floor.

2 Psycho-social 1. Discrimination based on 1. L2 1. Certain policies, rules and awareness must be

 background, age, gender etc
2. Sexual harassment
3. Stress from work pressure or
work-life imbalance
hazards
imposed to eliminate discrimination in the
workplace.
2. M3 2. Strict rules and consequences must be determined
along with taking feedback of the workers.
3. M4 3. Administration control method must be used to train
the employees regarding work life balance and
handling work pressure using tricks such as taking
frequent breaks.

1. Viruses and Bacteria from waste food or 1. M4 1. Ensure cleanliness in the workplace by assigning
unhygienic areas cleaning task to a certain person to eliminate the
2. L2 presence of bacteria and viruses.
Biological 2. Insects due to less cleanliness
3 2. Using sprays and other essentials to kill the insects.
hazards
3. L2 3. Maintaining hygiene and proper education
3. Illness due to environmental and
unhygienic factor.

1. Chemical burn while cleaning the 1. M4
sink or other areas
2. Skin problems while touching
different types of chemicals used in
Chemical the process of cooking and cleaning 2. M3
4 3. Respiratory system problems while
hazards
accessing highly concentrated
chemicals.
3. M3
1. The highly concentrated chemicals must not be used
in the cleansing process. They must be replaced with
less strong ones.
2. Using protective measure of using gloves and other
equipments to reduce direct contact with the
chemicals.
3. Using protective measure such as masks while using
highly concentrated chemicals.

5 Ergonomics 1. Poor posture due to inappropriate 1. M3 1. Making appropriate arrangements for sitting such as
hazards and
 sitting arrangements
2. Manual handling causing aches in
the body like using trolleys.
3. Back pain and neck pain while
standing or working for several
hours.
1. Noise from the process of
preparing food.
2. Harmful Radiations from
different equipments used in
Environmenta
6 kitchen.
l hazards
3. Hot environment in the kitchen
while preparing food.
better postured chairs and tables.
2. Using automatic equipments and power of AI or
2. M4
remote control devices to handle things effortlessly.
3. L2 3. Teach the employees about resting for a while and
taking breaks to eliminate continuous work that
causes pain and other issues.
1. M3 1. Isolating the machinery in a noise resistance place
that restricts the noise to come out.
2. L1
2. Assigning a separate place for the equipments to
3. M3 ensure that the radiation does not make higher
impact.
3. Installation of air conditioners to ensure better
environmental conditions.
 Treatment plan for residual risks/ Inadequacies of controls
Hazard Identified Hazard
category
(Any specific area,
equipment, situation
and/or activity that has
the potential to cause
harm, injury, illness to
workers or damage to
property)
1. A cut, burn while
chopping and cooking
2. Falling objects in the
kitchen area
Physical 3. Slip, trips and falls on
hazards the wet or dirty floor
Risk Risk control plan Inadequacy Monitoring
Rating treatment actions
(Using hierarchy of risk control – i.e.
(L1, Eliminate/substitute/isolate/enginee (Explain what (Explain how you
L2, r / administration/ personal further actions ensure the control
M3, protection - explain here very specific are necessary measures are in
M4,H6 action to be taken to treat the risk) to control place as
, H9) residual risks) implemented)
1. L2 1. This risk can be eliminated with Making Monitoring the
personal protection by using the arrangements tasks and operation
2. L2 gloves and protection tools while
for the of the workplace.
chopping or handling hot
3. M3 availability of Figuring out if the
beverages.
2. Isolation can be used and enough the equipments control measures
space must be provided to place
such as gloves, are resulting into
the tools ad equipments.
3. Isolation is the solution to this signing tools another hazard or
hazard by placing a wet floor and space for not.
signage or warning on the floor.
placements.
 1. Discrimination 1. L2 1. Certain policies, rules and Making changes Regular training to
based on awareness must be imposed to in the policies, the employees and
background, age, 2. M3 eliminate discrimination in the
offering rules taking their
gender etc workplace.
2. Sexual 3. M4 2. Strict rules and consequences and conducting feedback to ensure
harassment must be determined along with training adequate
Psycho-social
3. Stress from work taking feedback of the workers.
hazards sessions outcomes.
pressure or work- 3. Administration control method
life imbalance must be used to train the according to the
employees regarding work life requirement.
balance and handling work
pressure using tricks such as
taking frequent breaks.

1. Viruses and Bacteria 1. M4 1. Ensure cleanliness in the Assigning The responsible

from waste food or workplace by assigning cleaning responsibility to person must report
unhygienic areas 2. L2 task to a certain person to an individual everyday about the
eliminate the presence of bacteria for cleaning cleanliness done
2. Insects due to less 3. L2
Biological and viruses. certain places throughout the day.
cleanliness
hazards 2. Eliminate the insects by using several times. The sprays need to
3. Illness due to sprays and other essentials to kill Making check by that
environmental and the insects. availability of person if they are
unhygienic factors. sprays etc. helpful for
removing insects.

Chemical 1. Chemical burn 1. M4 1. Substitute method: The highly Making In the meetings
hazards while cleaning the concentrated chemicals must not arrangement of conducted,
sink or other be used in the cleansing process.
less discussing if the
areas They must be replaced with less
2. Skin problems concentrated workers are still
 while touching 2. M3 strong ones. chemicals and encountering the
different types of 2. Using protective measure of using conveying the problems or the
chemicals used in gloves and other equipments to
message to use replacements have
the process of reduce direct contact with the
cooking and 3. M3 chemicals. everything worked out.
cleaning carefully.
3. Respiratory 3. Using protective measure such as
system problems masks while using highly
while accessing concentrated chemicals.
highly
concentrated
chemicals.

Ergonomics 1. Poor posture due 1. M3 1. Making appropriate arrangements Establishment Feedback sessions
hazards to inappropriate for sitting such as better postured of the sitting and forms may be
sitting arrangements
chairs and tables. helpful to know if
arrangements and conducting
2. Manual handling 2. M4 2. Using automatic equipments and training the control
causing aches in power of AI or remote control sessions to tell measure is working
the body like 3. about right
devices to handle things out correctly.
using trolleys. postures and
3. Back pain and effortlessly. working habits
neck pain while 3. Teach the employees about that may
standing or eliminate the
resting for a while and taking
working for problems.
several hours. breaks to eliminate continuous
work that causes pain and other
 issues.

1. Noise from the 1. M3 1. Isolating the machinery in a noise Assigning By walk through
process of resistance place that restricts the different spaces and visiting the
preparing food. 2. L1
noise to come out. for the noisy place, the adequacy
2. Harmful
Radiations from 3. M3 2. Assigning a separate place for the and radiation can be measured.
Environmenta different equipments to ensure that the emitting
l hazards equipments used
radiation does not make higher equipments and
in kitchen.
3. Hot environment impact. installation of
in the kitchen 3. Installation of air conditioners to new devices.
while preparing
ensure better environmental
food.
conditions.

https://www.allinsgrp.com/blog/7-dangerous-restaurant-hazards-that-can-hurt-your-restaurant.aspx

https://www.highspeedtraining.co.uk/hub/hazards-in-the-workplace/