Handout 2: Identifying hazards and risk control in the café

The purpose of this handout is to provide information about identifying hazards and risk control, and procedures
for dealing with hazards in the environment.
You should briefly explain the process of identifying hazards and risk control and provide 5 common examples
of hazards that may occur in the kitchen environment based on data from your research about the most common
ones Include information about how employees can complete an incident report and the investigation process
undertaken by the business.
Choose one of the common hazards that you have identified and include a simple step-by-step procedure for
dealing with that hazard (risk control), using diagrams to illustrate each step where possible.
Your handout should also address and explain the hierarchy of control and how it is to be used in the workplace.

Pesto’s Restaurant
Identifying hazards and risk control in the café
Identification of hazards within the workplace is the first step to ensure that adequate measures to deal with the
hazard can be taken. This can ultimately help to achieve adequacy in terms of WHS practices within the
workplace. Such hazards can be identified and controlled through:

• Regular WHS assessment

• Determining the level of risk presented
• Evaluation of risks
• Record and review risk annually
Some examples of hazards include:
• Physical hazards: falling and tripping, excessive noise, activities leading to physical injury
• Ergonomic hazards: manual handling, poor posture, constant activities in a single position
• Chemical hazards: presence of harmful chemical substances
• Biological hazards: presence of employees with infectious diseases such as COVID-19, flu, hepatitis and HIV-
AIDS.
Dealing with sprains (physical or ergonomic hazard):

Step 1: Rest Step 2: Ice for Step 3: Step 4: Elevate

injured area for 20-minute Compress to injured area 6-10
48 hours durations 6-8 reduce swelling inches above
times a day heart

In the case of injuries, the chain of command is as follows:

Owne
r
Operational
Manager
Branch
Manager
Supervisor/Team
Leader
Staf
f
• In accordance with this, kindly report to your supervisor in the event of any injury to you or your colleagues.

• However. if you feel you are not being heard, then you may report to the higher- ups for immediate action.