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Assessment Task: AWE: Individual Risk Analysis: Step 1
Assessment Task: AWE: Individual Risk Analysis: Step 1
Assessment Task: AWE: Individual Risk Analysis: Step 1
Analysis
Please complete five steps before attempting the Individual Risk Analysis:
Step 5: Participate in a group WHS Committee Meeting and communicate findings to your class
HAZARDS
Biological (e.g. Hygiene, disease, infection)
Blood / Bodily fluid Virus/ Disease Food Handling
Other/Details:
Chemicals
Non-hazardous chemical(s) ‘Hazardous’ chemical(s)
Name of Chemical(s)/Details:
Critical Incident – resulting in:
Lockdown Evacuation Disruption
Other/Details:
Energy Systems – incidents / issues involving:
Electricity (incl. Mains and Solar) LPG Gas Gas / Pressurised containers
Electricity cables / extension cords
Other/Details:
Environment
Sun exposure Animals / Insects Water (creek, river, beach, dam)
Temperature (heat / cold) Storms / Weather Sound / Noise
Other/Details:
Facilities / Built Environment
Buildings and fixtures Driveway / Paths Doorways
Emergency / Fire Exits Furniture
Other/Details:
Machinery, Plant and Equipment
Machinery (fixed) Machinery (portable) Hand tools
Vehicles / trailers Furniture
Other/Details:
Manual Tasks / Ergonomics
Manual tasks (repetitive, heavy) Working at heights Restricted space
Other/Details:
People
Staff / Colleagues Customers Suppliers / Others Physical Stress
Psychological Stress
Other/Details:
Other Hazards / Details
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Step 2: Identify risks associated with the hazards
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HAZA
O ASSOCIATED RISKS
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N
HAZA
O ASSOCIATED RISKS
RDS
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1. P Food poisoning
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t Food disease
e Psychological stress of being in contaminated area of office
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4. Shock Electrocuted
Hazard
s It can create injury creating fire and fatal injury
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Step 3: In small groups, assess the risk level of each hazard
using the matrices below
Considering the specific hazards and risks you identified and recorded in Steps 1 – 4, discuss
improvements and inclusions needed for future Workplace Health & Safety policies and procedures.
2.Storage of food must be kept in proper container and in proper storage. The dates must be labelled on
the container.
3.If there is a presence of any faulty equipment it must be replaced and send for maintenance.
2.Communication about work load with the manager, training regarding time management and improving
skills through various training program must be done by the employees, who are suffering from work load.
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