Hazard Identification at Work Place

Introduction With a rapid increase in industries from the last few decades, equall(a)y match increase in the bump of infectionous materials in process. The industries became larger and often situated in or stuffy to densely inhabited areas. Therefore it is need of the day to develop comprehensive approach to the saloon of pitying and economic loss or any occurrence associated to the opportunitys. In the forthcoming paragraphs we will discuss in detail backs, happens associated to hazards and how preventive mea surelys evoke be taken to minimise the risks of any accident with reference to the Restaurants (McDonalds Restaurants Ltd).Before to go further one should know what hazard means and how it can be defined. The most park description of the word Hazard is, A latent source of harm or adverse wellness performance on a person or persons. The word hazard has many definitions but most common when talking about workplace wellness and guard is A hazard is any source of pot ential damage, harm or adverse health effects on something or someone under legitimate conditions at work. In concise hazard is any condition, event or circumstances that could be the source of an accident.Therefore hazard is a potential source of harm, for example sharp knife is a hazard while working in a kitchen because it can cut. A cutting board is a hazard as it can produce bacteria. Sometimes the meaning of the hazard is confusing. Often dictionaries do non part specific definitions or combine it with the term risk. Such as, dictionary defines the word hazard as a danger or risk. Hazard is non deemed to be identical with risk although it can be significant determinant of risk. This example will differentiate and explain appropriately the meaning of these dickens terminologies.If there was a spill of water in a room then that water would take a slipping hazard to persons passing through it. If access to that area was prevented by a fleshly barrier then the hazard would remain though the risk would be minimised. Under the law it is involve that the employers must(prenominal)(prenominal) to any extent identify the hazards in the workplaces under their control and assess the risks presented by these hazards. It is the state of the employers to write down the workplace risks and how to deal with it, which is known as a risk assessment.This means the employers must examine in the workplace that what could cause harm to the employees and different multitude including customers and members of the public. Moreover it allows the employers to evaluate wear adequate precautions subscribe taken or should do more to void harm. Hazard identify In the process of risk management the most important step is to identify the hazard, the hazard not identified cannot be controlled. Whereas the appointment process must be comprehensive and conducted in close consultation with the people performing the activity.Under percentage 20 of the Act 2005 it is require d by the employer to prepare a written mastery (known as safety statement) based on the identification of hazards and risk assessment. Safety statement must lay the manner in which the safety, health and welfare of employees shall be secured and managed. But still it is concentrated to declare a hazard identification process as complete. Therefore it should be periodically reviewed. Moreover the process of hazards identification should be documented in the form of hazard logs. For hazard identification the workplace needs to be examined regularly.It assists in determining exactly where slips, trips and falls or any accident on the same take aim have happened, or there is a potential of likely to happen. This could be completed through wide-eyed three steps to pursue * Consultation with the employees, this is the legal obligation of employers to consult with employees when going through the steps of this procedure. * Regular inspection of the premises. This may be helpful in id entifying the source of usual hazards. * Check records including incidents and accidental injury reports, workers compensation claims, and workplace inspection checklists.Whereas working in McDonalds Restaurants the hazards we might find in a kitchen or eating house can be categories as * Electrical equipment * Spills, trips and falls * Sharp equipment * Lifting and carrying * Cleaning chemicals * dusty areas such as chiller and freezer * Vats and desirous oil * Grills * Toasters * Hot drinks machines * Compactor These are obvious or apparent hazards which can cause harm, while in the similar system or operations demonstrable incidents that have occurred in the past can be beneficial for the identification of hazards.Risks associated with hazards and control measures Hazards and risks associated with them are everywhere. Everything we do exposes us to the hazards, but these can be minimised or eliminated with the known control measures to be taken. It is consist of actions to b e taken to decrease the possibility of exposure to the hazard. It could be to remove the hazard or to reduce the likelihood of the risk to contact to the hazard being realised. When we look at control measures we often refer to the hierarchy of control measures.It includes eliminating the hazard creating the risk, substituting the hazard creating the risk with a hazard that gives rise to a lesser risk, minimising the risk with engineering means, isolating the hazard, use of administrative means or using personal custodial equipment. We will determine in detail the hazards and risk associated with it, and what could be possible control measures for it. The best direction is simply to get rid of the hazard but this not always possible. For example it would be difficult to have a kitchen with no hot equipment.If the hazard cannot be removed we have to minimise the risks. This in turn reduces the likelihood of an accident. For example wet or dirty floor in the restaurant is a hazard, which can damage the health of both employees and the visitors or customers by falling on the floor. This can have serious consequences both legal and of moral values. Whereas slips and falls are the most common type of accidents in the work place, therefore we should be extra cautious in this area. But still we can avoid the risk or minimise by adopting the proper procedure.To eliminate or minimise the risk associated with a wet or dirty floor, the appropriate procedure is to prepare the area by putting the sample cones in the place to warn anyone approaching the area. To reduce the risks of slips and falls it is highly recommended to clean up spills like a shot with a cleaning agent if required. The other example of hazard while working in the restaurant is the step ladders. These are potential hazard if not used safely. It can be the cause of study accident if appropriate precautions are not adopted.While using these ladders in the time of need, one should make it sure that i t is fully open with all four feet on the level, non-slip surface. And to make it sure that it should be used with dry and clean shoes. Always make sure to climb the steps one at a time, ensuring a safe foot and handhold, with a firm grip. The very nature of McDonalds restaurants, it has a lot of hot surfaces and hot liquids in the kitchens and front counter areas. While working near hot equipments such as grills, toasters, hot drink machines and fry vats extra care has to be taken negligence can be very harmful and could result in severe burns.For example the especial(a) grills used in McDonalds consist of a lower hot shell (temperature 218 C) with a moving top hot plate (temperature 177 C) known as platen, which has high risk of burns. Therefore to reduce the risk of burns it is highly recommended when not in use return platens to lower stand by position. This prevents the hot platens from being exposed and reduces the risk of burns. Moreover to reduce the risks we have to * Chec k the design and safety of all equipment and chemicals used. * Develop the procedures and training issue special protective equipment if the risk is still too high. Such as for vats and hot oil filtering special protective clothing must be worn. This consists of long gauntlets, heavy duty apron and face visor. induce can be fun, but never at the expense of safety. Practical jokes can have tragical results it can put the safety of employees or customers at risk. Every procedure we learn, or piece of equipment we use, has been knowing with safety in mind. That is why it is so important to follow procedure.It is to keep in mind that for the health and safety of ourselves and the people around us we shouldnt do any tasks which havent been shown or we not properly trained of. Conclusion Safety is no accident. Every employee has a responsibility towards health and safety in their workplace. A lot of health and safety is common sense and nearly all accidents can be avoided if we always follow the correct procedures and to take reasonable care for health and safety of ourselves and of other people at work. It can be managed just as we manage every other aspect of the business.This requires planning, well trained people, good supervision by managers, and the commitment of every single employee. We must work together to identify hazards and take action to minimise risks. We have to make sure that not to misuse anything provided in the interests of health and safety. Words count 1729. 1 . Frank P Lees. Loss prevention in the process industries, hazard identification, assessment and control. 2nd Edition 1996. 2 . http//www. hsa. ie/eng/Topics/Hazards/Hazards_and_Risk. tml? showDoc=1 3 . Hazard and risk http//www. ccohs. ca/oshanswers/hsprograms/hazard_risk. html 4 . A guide to risk management. http//www. qast. org. au/Portals/0/PDFS/gde40v1. pdf 5 . Hazard and risk http//www. ccohs. ca/oshanswers/hsprograms/hazard_risk. html. 6 . http//www. hsa. ie/eng/Topics/H azards/Hazards_and_Risk. html? showDoc=1& 7 . Section 19 of the Safety, Health and Welfare at Work Act, 2005 8 . www. hsa. ie. 9 . Hazard management. http//w3. unisa. edu. au/ohsw/procedures/docs/hazard. df 10 . Safety, Health and Welfare at Work Act, 2005 11 . ib. 12 . Guidance on hazard identification- March 09, http//easa. europa. eu/essi/ecast/wp-content/uploads/2011/08/ECASTSMSWG-GuidanceonHazardIdentification1. pdf 13 . Guidance on hazard identification- March 09, http//easa. europa. eu/essi/ecast/wp-content/uploads/2011/08/ECASTSMSWG-GuidanceonHazardIdentification1. pdf 14 . Preventing slips, trips and falls, orient 2007. http//www. workcover. nsw. gov. au 15 . McDonalds, hygiene and safety handbook 16 . Hazard identification, risk assessment and risk control procedure http//www. bhtafe. edu. au/about/Documents/Policies%20and%20Procedures/OHS%20Procedures. pdf 17 . http//www. dehp-facts. com/CLab/CL_hazard. htm 18 . www. hsa. ie 19 . Preventing slips, trips and falls, Guide 2007. http//www. workcover. nsw. gov. au 20 . McDonalds hygiene and safety handbook. 21 . McDonalds hygiene and safety handbook. 22 . ibid 23 . Ibid. 24 . Ibid. 25 . McDonalds. Hygiene and safety handbook. 26 . Ibid.