Unit IG2: Risk assessment

Declaration: By submitting this assessment (Parts 1 – 4) for marking I declare that it is entirely my own work. I understand that falsely claiming that
the work is my own is malpractice and can lead to NEBOSH imposing severe penalties (see the NEBOSH Malpractice Policy for further information).

Important note: You must refer to the document ‘Unit IG2: risk assessment – Guidance and information for learners and Learning Partners’ while
completing all parts of this assessment. Your Learning Partner should provide you with a copy, but it can also be downloaded from the relevant
resources section for this qualification on the NEBOSH website.

Part 1: Background

You should aim to complete this section in 150 - 200 words.

Topic Comments
Name of organisation* Royal Catering Services LLC
Site location* Ruwais City, Abu Dhabi United Arab Emirates (UAE)
Number of workers 400
Royal Catering Services is the UAE 2nd Largest Catering Company Which producing Food for
Different kind of Companies in the United Arab Emirates. A total no of Client is almost 150
Companies are handled by Royal Catering Services.

The different activities which are carried out by the company are Raw Materials Receiving,
Loading & offloading, Storage of Food Item, Cold and Dry Storage, Cooking, Cooling, Packing,
Final Storage, Parcelling, Hot Food Cooking, Cold Food Preparation, Salad Preparation,
Sandwich Preparation, Baking, Food Deliveries to different Sites etc.
General description of the organisation
To Perform the above activities many equipment and machines are used like; Pallet Track, Food
Transportation Vehicles, Fork Lifter, Knives, Cutting Boards, Meat Mincer Machines, Band Saw
Machine, Slicing Machine, Tilting Pan, Hot Holding Cabinets, Knives, Rice Boiler, Water Boiler,
Oven, Blast Chiller, Chapatti Making Machine, Preparation Tables, Hot & Cold Bain Marie’s,
Serving Plates, Chairs, Dishwashing machine etc.

The workplace is consisting of almost 400 employees/workers like Storekeepers, Assistant

Storekeeper, Driver, Helper, Stewards, Accountants, Operation Coordinators, Waiters, Kitchen
Helpers, Chefs, Cook, Assistant Cook, Maintenance Manager, Maintenance Technician, Salad

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 Makers, Quality Controllers, QHSE Officers, HR Manager, Executive Chef, Quality Managers,
Health & Safety Managers, QHSE Area Manager, Operation Manager, Facility Manager etc.
Description of the area to be included in the
Preparation, Storage & Distribution of Food Items
risk assessment
Any other relevant information QHSE Area Manager is Responsible for Health & Safety
* If you’re worried about confidentiality, you can invent a false name and location for your organisation but, all other information provided must be
factual.

You should aim to complete this section in 100 - 200 words.

Note: this section can be completed after you have competed your risk assessment.
Outline how the risk assessment was carried I started by looking to see if ILO had any code of practices in Catering/Food Production industries
out this should include: than I found the below website which has very good information related to manage the Health &
• sources of information consulted; Safety in Food Catering Industries.
• who you spoke to; and
• how you identified: 1) https://www.hse.gov.uk/catering/index.htm
- the hazards;
- what is already being done; and After reading the information I went to visit the workplace to check the possible risk and hazard
- any additional controls/actions that which are associated with the areas those I considering for my risk assessment like production,
may be required. storage, and distribution. During my visit the Discussion was conducted with the workers who are
doing job at the workplace like Chefs, Assistant Chef, Salad Makers, Waiters, Stewards, Cook,
Assistant Cook, Storekeepers, Drivers, Kitchen Helper etc. The given me the information that was
not apparent from just a visual inspection. Like the staff were working in the food area but not
wearing hairnet (Hair Covers for Food Services).

Other information has been gathered from the incident book to check the incident happened in the
last 12 months whether the incidents were repeated or not. I checked the reasons for sick
absence to see if there were any recurring for illness.

After the detailed inspection the information gathered from the Notes and other sources that I had
already viewed I considered that there are some additional controls measures and actions are
required.

Part 2: Risk Assessment

Organisation name: Royal Catering Services

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 Date of assessment: 11-12-2022
Scope of risk assessment: Preparation, Storage and Distribution areas considered in the risk assessment.

Hazard Who might be harmed What are you already doing? What further controls/actions are Timescales for Responsible
category and and how? required? further actions person’s job
hazard to be title
completed
(within …)
Hazardous 1. Availability of MSDS for Substituting the Manual Sanitization to 4 months Operation
Substances. All the Food Handlers Sanitizing Tablets. Automatic Sanitizers which do not Manager
Who are using sanitation need any hand contact while
Use of tablets for the process of 2. Awareness Training how to Sanitation Process.
Sanitation Fruits and Vegetables wash the Fruits &
Tablets. Sanitation. Vegetables in the Sanitized
Water.
All the Fruits and
Vegetables are Sanitized 3. Periodic Medical
with the Sanitizing Tablets Surveillance for the
which are skin irritants Workers
and causing skin
diseases like dermatitis 4. Availability of Protective
(itchy, dry skin or a rash) Gloves and other PPEs.

5. Working under the

Supervision or Section In
charge (Sanitation
Supervisor)

6. Availability of SOP for doing

Proper Sanitation

7. Competent Staff for doing

this job

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 Hazard Who might be harmed What are you already doing? What further controls/actions are Timescales for Responsible
category and and how? required? further actions person’s job
hazard to be title
completed
(within …)
8. Availability of Sanitation
Strips/Papers used to
check the concentration of
Sanitizing Tablets.

9. Provide Well illumination in

the working area

10. Rotation of the Workers to

get less exposure with
Sanitized Water

11. Fruits and Vegetables

Sanitization Checklist
Safe All the workers working in 1. Only valid license holder Need to provide separate walkway to 1 month Facility
movement of the dispatching area. can drive the Food Truck the camp resident. Manager
People and Especially Drivers,
Vehicles Drivers Helpers, Loading 2. Availability of daily vehicles Need to barricade the loading area to 1 week Operation
workers and other camp checklist stop the camp resident entry in the Manager
Movement of resident walking through loading area.
the vehicles in dispatching area while 3. Reversing Alarm should be
the food loading. active while reversing
Dispatching vehicle
area.
Vehicle reversing can 4. Availability of Traffic
cause many accidents Warden
such as physical injuries,
cut, broken leg/arm etc. 5. Training of Drivers on
Defensive Driving

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 Hazard Who might be harmed What are you already doing? What further controls/actions are Timescales for Responsible
category and and how? required? further actions person’s job
hazard to be title
completed
(within …)
6. Vehicles Tire Stopper to
stop the fix the Tires of the
Vehicle while loading

7. Maintenance of Vehicle on
periodic basis

8. Only driver authorized to

operate the vehicle lift

9. ADFASA (Abu Dhabi Food

& Agriculture Safety
Authority) Approved Vehicle
used for Food
Transportation.

10. Loading should be done

under the supervision of
Loading Supervisor

11. Provide well illumination for

loading/dispatching area

12. Provide safe place for

Loading operation

13. Provide Adequate PPEs

like Safety Shoes

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 Hazard Who might be harmed What are you already doing? What further controls/actions are Timescales for Responsible
category and and how? required? further actions person’s job
hazard to be title
completed
(within …)
Noise Workers working in the 1. Competent worker to Dishwashing area needs to be isolated 3 months Operation
Dish Washing room and perform the job of from the production area and Manager
Prolonged the surrounding staff Dishwashing preparation rooms
exposure to working in the preparation
Noise of the rooms. 2. Use of ear Protection to
Dishwashing
avoid the impact of noise
Machine Long-time expose to the
on the ear like Ear plugs.
noise of dishwashing
machine can cause the
hearing problems like 3. Awareness training of the
Tinnitus. worker to do their job
safely

4. Preventive Maintenance
Plan for the maintenance
of dishwashing machine
as per the schedule

5. Competent Maintenance
Technician to do the
Maintenance of
Dishwashing Machine

6. External Inspection of
Dishwashing Machine as
per the Schedule

7. Medical surveillance for

the workers on periodic
basis.

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 Hazard Who might be harmed What are you already doing? What further controls/actions are Timescales for Responsible
category and and how? required? further actions person’s job
hazard to be title
completed
(within …)

8. Provide Proper
Supervision while
performing dishwashing
job

9. Provide Ceiling which

can absorbed the noise
like acoustic absorbing
ceiling

10. Provide adequate rest for

the workers to reduce the
exposure time of Nosie

11. Eliminate or substitute

Noisy process
Slips and All Kitchen Staff and 1. Provide slip resistant Needs to increase the number of 5 months HR Manager
trips Visitors. flooring in all the kitchen cleaners to keep the
production areas production areas clean and dry
Spillages, During production time
Slippery or most of time the floor of 2. Provide No Slippery
sloping the kitchen remains wet
Footwear to all the
surfaces which can cause slips and
workers to reduce the
trips incidents like
fractures, cut and injuries risk of Slips and Trips
hazard.

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 Hazard Who might be harmed What are you already doing? What further controls/actions are Timescales for Responsible
category and and how? required? further actions person’s job
hazard to be title
completed
(within …)
3. Proper storage of
material to keep floor
clear.

4. Maintain Good
Housekeeping Standards

5. Provide good Cleaning

Chemicals to avoid any
damaged of the floor

6. Use of Signage to give

awareness about Wet
Floor to the workers

7. Awareness training of all

the Stewarding Staff to
give awareness about the
risk of Slips and Trips
Hazards.

8. Provide Proper
Ventilation which helps to
keep the floor dry

9. Provide adequate
illumination in all the
areas to see water or any
liquid on the floor

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 Hazard Who might be harmed
category and and how?
hazard
Manual All kitchen workers, Store
Handling Helpers, and Assistant
Cook.
Handling of
Heavy items The Raw Food Materials
such as Sugar issued from the Store and
sacks, Flour the kitchen staff taking
sacks, Food this food ingredients to
Ingredients make final product.
Lifting heavy food
material causing back
pain, joints pain, shoulder
pain, wrist pain and
muscular injuries etc.
Learner number: 00728209
What are you already doing? What further controls/actions are Timescales for Responsible
required? further actions person’s job
to be title
completed
(within …)
10. Reduce the risk of water
and oil spillage onto floor
11. Provide Maintenance for
worn out production floor
to improve roughness
1. Provide trolleys and other Needs to provide detailed training to 1 month QHSE
wight lifting trucks to all kitchen staff to make them aware Manager
reduce the risk of manual about the risk and hazards associated
handling with manual handling
2. Competent staff to Needs to provide more numbers of 3 months Operation
trolleys and trucks for carrying heavy Manager
perform the manual items
handling tasks
3. Provide Proper PPEs and
gloves to avoid any hand
injuries
4. Medical surveillance for
the staff carrying manual
handling
5. Proper training to the
staff to give awareness
on how to lift weight
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 Hazard Who might be harmed What are you already doing? What further controls/actions are Timescales for Responsible
category and and how? required? further actions person’s job
hazard to be title
completed
(within …)
6. Provide adequate
ventilation

7. Provide Proper
illumination in the
working areas.

8. Manual handling done

under proper supervision

9. Where possible order

lighter wight packaging

10. Weight mark on all the

Packed food items. Like
how much weight of the
Flour Sacks.

11. Provide frequent rest to

the workers doing
manual handling to
reduce the risk of
exposure to manual
handling

12. Provide adequate Floor

No Slippery and rough.

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 Hazard Who might be harmed What are you already doing? What further controls/actions are Timescales for Responsible
category and and how? required? further actions person’s job
hazard to be title
completed
(within …)
Fire All kitchen Workers, 1. Available of risk No further control/action need. N/A N/A
Nearby tenants, assessment which covers
Handling fuels customers, and property. all the areas/issues.
and flammable
substances Explosion, Smoke
2. No Smoking strongly
like LPG gas inhalation, Property
implemented in the
Cylinders damaged, burn injuries
which are and death case if anyone kitchen by law.
using by the not rescued from the
kitchen building which surrounded 3. Availability of fire
workers with fire detection system and
firefighting team

4. Provide competent staff

for the maintenance of
fire system like
Maintenance of Smoke
and Heat Detectors.

5. Suitability of adequate
fire Extinguishers in each
area where the risk is
higher like Cooking areas

6. Emergency Exit lights

and path sings to
displayed in each section
of the kitchen

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 Hazard Who might be harmed What are you already doing? What further controls/actions are Timescales for Responsible
category and and how? required? further actions person’s job
hazard to be title
completed
(within …)
7. Availability of Fire
Suppression System in
the kitchen

8. Awareness training of all

the kitchen staff about
emergency procedure
while there is any fire
breakout

9. Provide adequate
warning signs about the
Fire in a way that all staff
will understand clearly

10. Regular testing of

emergency equipment’s
and procedures like
Inspection of Fire
Extinguisher’s, Fire
Alarm, Mock drills etc.

11. Adequate numbers of

Fire Wardens in each
section of the kitchen

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 Hazard Who might be harmed What are you already doing? What further controls/actions are Timescales for Responsible
category and and how? required? further actions person’s job
hazard to be title
completed
(within …)
Work at Kitchen Staff, Cleaners or 1. Work at height avoided Work at hight activity must be done 1 Month Operation
height anyone working at height as far as possible when there is less staff working in the Coordinator
kitchen like perform the job in night
Fall from height resulting 2. Competent workers to shift when there is very less staff
Using Faulty fractures and injuries and working in the kitchen
work at height only
Ladder and worst head injuries.
Scaffolding Needs to barricade the area with
3. Awareness training of the warning signs stop the entry of other 1 week Maintenance
Staff with the risk staff and workers Manager
associated

4. Provide Suitable Certified

Ladder as per the job.

5. High risk work provides

Certified scaffolding or
man lifts.

6. Provide Safe System of

work like issue PTW for
all high-risk activities.

7. Provide Suitable
Personal Protective
Equipment like Gloves,
Safety Shoes, Safety
Helmet to reduce the risk
of injuries.

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 Hazard Who might be harmed What are you already doing? What further controls/actions are Timescales for Responsible
category and and how? required? further actions person’s job
hazard to be title
completed
(within …)
8. Provide Supervision
while working at height.

9. HSE Managers/Officer
visit during the activity to
verify safe system of
work is done or not

10. Medical Surveillance of

the Technicians on
periodic basis.

Work Kitchen Staff/workers and 1. Do not use corroded Limited Staff would be authorized to 2 months Operation
Equipment Users (Salad Makers, Knives/blades. Always work with the knives and blades. Manager
Vegetables Cutting Staff, use sharp knives.
Improper use Assistant Cook etc). 4 months Facility
of knives, Needs to provide lockers/cupboards to Manager
2. Secured the Knives when
Sharp and dull While Cutting keep knives and blades
blades /Preparation improper
not in use
usage of knives/blades
will cause injuries like 3. Provide suitable
Laceration and cuts etc Protective Equipment’s
like Chain Gloves/Cut
resistant gloves.

4. Do not keep the

Knives/blades
unattended

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 Hazard Who might be harmed What are you already doing? What further controls/actions are Timescales for Responsible
category and and how? required? further actions person’s job
hazard to be title
completed
(within …)
5. Provide First Aid Box with
trained first aider only

6. Awareness Training of
the staff to make them
aware about how to use
the knives/blades
correctly

7. Display knife handling

instructions and posters
of knife hazards

8. Competent staff to use

the knives only for
working in the kitchen.

9. Keep the knife point

downwards while
carrying knives/blades

10. Provide Separate

washing for knives and
blades with competent
staff only

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 Hazard Who might be harmed What are you already doing? What further controls/actions are Timescales for Responsible
category and and how? required? further actions person’s job
hazard to be title
completed
(within …)
Electricity Kitchen Staff, 1. Provide enough numbers Well controlled no further N/A N/A
Maintenance Team, and of sockets and space control/action required.
Improper other users.
usage of 2. Provide Electrical Safety
electrical Improper/faulty use of
training to all kitchen &
equipment’s electrical equipment’s can
maintenance staff to
like Faulty, cause Electrical Shocks,
Damaged or Burns etc. make them aware about
overload the Electrical Hazard.
sockets etc
3. Switch off all Electrical
Equipment’s when not in
use.

4. Availability of Competent
Maintenance Technician

5. Arrange Client (Third

Party) Inspection for all
electrical appliances by
Competent Technician

6. Display Warning Posters

in all-over the kitchen,
preparation areas and on
Each Electrical DB.

7. Provide waterproof
insulation to all electrical
wires

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 Hazard Who might be harmed What are you already doing? What further controls/actions are Timescales for Responsible
category and and how? required? further actions person’s job
hazard to be title
completed
(within …)
8. Visual Inspection of all
equipment before using

9. Provide Preventive
Maintenance as per the
Scheduled Preventive
Maintenance Plan

10. Availability of First Aid

facility with trained first
aiders to deal with minor
electric shocks.

11. All Staff must be aware

with Emergency
procedures if any there is
any electrical hazard.

Hazardous Kitchen Cleaner and other 1. Provide MSDS for all the COSHH External Training needs to 2 months QHSE Area
Substances kitchen staff cleaning chemicals conduct by third party for the staff Manger
dealing with Chemicals
Improper usage of 2. Only good quality
Improper chemicals will lead to ill
Certified chemicals used
usage of health injuries like Skin
for cleaning purpose
Chemicals irritation, Eyes Damaged,
Breathing problems
3. Proper Suitable PPEs to
deal with chemicals

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 Hazard Who might be harmed What are you already doing? What further controls/actions are Timescales for Responsible
category and and how? required? further actions person’s job
hazard to be title
completed
(within …)
4. Cleaning Storage must
be locked all time

5. Provide Clear labels and

warning signs on all
chemical storage

6. Provide Awareness
Training to all the kitchen
staff to give information
about how to deal with
Chemicals (Chemical
Handling).

7. Proper equipment and

containers provided for
chemicals transferring
and dilution

8. Emergency Plan for spill

prevention

9. Medical Surveillance for

the staff under the risk

10. Provide proper ventilation

and illumination

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Part 3: Prioritise 3 actions with justification for the selection
Suggested word counts
Moral, general legal and financial arguments for all actions: 300 to 350 words
For EACH action:
Specific legal arguments: 100 to 150 words
Likelihood AND severity: 75 to 150 words
How effective the action is likely to be in controlling the risk: 100 to 150 words

Moral, general legal and financial arguments for ALL actions

Moral, general legal and financial Royal catering services giving top priority to health and safety for his workers. As per the moral
arguments aspects everyone in the company is coming here to serve butter to his families and if some of the
workers getting any injuries or harm than it will affect their families also. The families must suffer for
long term ways because it will also affect the mental health and they must bear this loss for many
years. If any of the workers getting injuries, it will also impact on the organization reputation.

As per the ILO safety and health convention (C155) it is the responsibility of the
employers/organization to protect his workers from any injuries. It is the responsibility of the
employers to provide following requirements to his workers.
1. Safe Place of Work
2. Safe plant and Equipment
3. Safe System of work
4. Training, Supervision, and competency of staff
So, the employers must provide all the above requirements to his workers to fulfil legal
requirements.
Everyone knows that all the organisations running their business to get more profit and money so if
the company is not managing health and safety there will be lot of financial loss. If any accident
happened than the organization must face financial loss infect cost which can be direct cost or
indirect cost.
Direct costs.
1. First Aid treatment

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Justification for action 1
Action (Taken from column 4 of risk
assessment)
Specific legal arguments
Consideration of likelihood AND severity
• types of injury or ill health
• number of workers at risk
• how often the activity is carried
out
• how widespread the risk is
Learner number: 00728209
2. Workers Sick Pay
3. Repairs to or replacement of damaged equipment
4. Loss of damaged product
5. Lost production time while dealing with the injury
Indirect Costs.
1. Reduction of staff moral which impact on productivity, quality, and efficiency
2. General difficulties in recruiting and retaining staff because of the accident
3. Loss of goodwill of customers following delays in production and fulfilling orders
4. Damage to business image and company reputation
The above financial losses will directly impact on the growth of the company business.
Substituting the Manual Sanitization to Automatic Sanitizers which do not need any hand contact
while Sanitation Process. (Hazard category Hazardous Substances)
The Control of Substances Hazardous to Health Regulations 2002 (COSHH) requires employers to
prevent or control exposure to hazardous substances. Where exposure cannot be prevented,
employers are required to assess the risk to health, and provide adequate control measures when
using hazardous chemicals.
As the COSHH Health regulation the exposure to the hazardous substance must be controlled and
if not controlled must be prevented to reduce the risk of any ill-health injuries.
The likelihood for chemicals/sanitizing tablets will be quite high but the severity will depend how
much time the staff are contacting with the sanitization tablets/chemicals.
The severity of the risk occurring serious injuries like Contact dermatitis, Follicular lesions
Skin cancer, Chemical burns, Contact leukoderma
Approximately 10 Staff per day under the risk
The Activity is carried out on daily basis by two shifts day nights
The risk is limited to the staff working in the Fruits and Vegetable Section
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 How effective the action is likely to be in
controlling the risk. This should include:
• the intended impact of the action.
• justification for the timescale that
you indicated in your risk
assessment; and
• whether you think the action will
fully control the risk
Justification for action 2
Action (Taken from column 4 of risk
assessment)
Specific legal arguments
Consideration of likelihood AND severity
• types of injury or ill health
• number of workers at risk
• how often the activity is carried
out
• how widespread the risk is
How effective the action is likely to be in
controlling the risk. This should include:
• the intended impact of the action;
Learner number: 00728209
The action which is mentioned will help to reduce the risk of ill health injuries and if it is not
controlled than it will leads to ill-health injuries as mentioned in the above Colum.
The action will control the risk directly and there will no chance of any injuries.
4 months has been given to provide the new automated Sanitizer considering the sources and
purchasing process
Yes, the action which is provided is enough to control the full risk.
Need to provide separate walkway to the camp resident, need to barricade the loading area to stop
the camp resident entry in the loading area (Hazard Category-Safe movement of People and
Vehicles)
The International Labour Organization (ILO) sets out a Recommendation on Occupational Safety
and Health (R164) that supplements Convention C155. Part IV of the Recommendation specifically
states that the undertaking (organisation) must:
• Provide and maintain workplaces, machinery and equipment, and use work methods, which
are as safe and without risk to health as is reasonably practicable.
The organization is not providing safe workplace to the camp resident and drivers because the are
at the risk.
The likelihood of the movement of the workers is not high but the severity of the risk is too high.
The severity of the risk causing ill-health injuries and serious fatality, Fructose, physical injuries, cut,
broken leg/arm.
20 workers at the risk
This activity is carried out on daily basis.
The risk is limited to the staff who are working at this area and some staff who are passing through
this area.
When the staff/cam resident not passing from the dispatching/loading area than there is very less
risk of the accident/injuries.
Learner name: Muhammad Iqbal Page 21 of 23
 • justification for the timescale that
you indicated in your risk
assessment; and
• whether you think the action will
fully control the risk
Justification for action 3
Action (Taken from column 4 of risk
assessment)
Specific legal arguments
Consideration of likelihood AND severity
• types of injury or ill health
• number of workers at risk
• how often the activity is carried
out
• how widespread the risk is
How effective the action is likely to be in
controlling the risk. This should include:
• the intended impact of the action;
Learner number: 00728209
The Action will remove the reduce the risk at acceptable level which will not cause any ill-health
injuries.
For action (Need to provide separate walkway to the camp resident) given 1 month which is
considering the source and purchasing process.
For action (Need to barricade the loading area to stop the camp resident entry in the loading area)
given 1 week because it can be provided within the timeframe.
Yes, both actions taken are enough to control the full risk
Dishwashing area needs to be isolated from the production area and preparation rooms (Hazard
category- Noise)
The International Labour Organization (ILO) sets out a Recommendation on Occupational Safety
and Health (R164) that supplements Convention C155. Part IV of the Recommendation specifically
states that the undertaking (organisation) must:
• Provide and maintain workplaces, machinery, and equipment, and use work methods, which
are as safe and without risk to health as is reasonably practicable.
The organization is not providing machinery and equipment which are safe to the workers like
dishwashing machine making too much noise while working.
The likelihood of the noise of dishwashing machine is quite high but the severity is depending how
long the staff are working with dishwashing machine.
Repeated exposures to loud noise can lead to permanent tinnitus and/or hearing loss.
This activity is carried out on daily basis
30 Staff working in under the risk
The risk is limited to the staff who are working at this area
The action which is taken is much effective in the controlling of the risk because if the dishwashing
machine is isolated from the production area than the risk will be removed automatically
This action will help to reduce the risk
Learner name: Muhammad Iqbal Page 22 of 23
 • justification for the timescale that 3 months have been given by considering the source and purchasing process.
you indicated in your risk
assessment; and Yes, the mention action will control the risk fully
• whether you think the action will
fully control the risk

Part 4: Review, communicate and check

Suggested word counts for each section:
• Planned review date or period and reasoning for this: 50 - 100 words
• How the risk assessment findings will be communicated and who needs to know the information: 100 - 150 words
• Follow up on the risk assessment: 100 - 150 words.
Planned review date/period with A review for the risk assessment will be conducted after 12 months as per the company policy
reasoning under normal condition, therefor the next date of risk assessment review will be set on 11-12-2023
How the risk assessment findings will be I will arrange meeting with QHSE manager who take the responsibilities of implementation of
communicated AND who you need to tell actions mentioned in the risk assessment then followed by a summary for the meeting and will be
sent to organization top managements as Directors and maintenance, purchasing, operation,
warehouse managers by e-mails and may a further meeting will be hold for follow up. The meeting
points will be conducted to the workers throw the workers representative, Toolbox talks, meetings,
and notice boards.
How you will follow up on the risk Follow up for the actions progress will be done before the due date with the responsible person and
assessment to check that the actions the QHSE Manager. For any action no within the time schedule I will try to find the causes and
have been carried out solution for finishing action in-time with help by QHSE manager to provide the resources needed
and support. The top management will be informed for actions progress

Learner number: 00728209 Learner name: Muhammad Iqbal Page 23 of 23