Hazard Identification at Work Place

Introduction With a rapid increase in industries from the proceed few decades, equally corresponding increase in the menaceous materials in execute. The industries became larger and often situated in or close to dumbly inhabited areas. Therefore it is need of the day to develop comprehensive blast to the prevention of human and economic loss or any circumstance associated to the supposes. In the forthcoming paragraphs we will discuss in detail menaces, stakes associated to hazards and how encumbrance measures substructure be taken to minimise the happens of any accident with extension service to the Restaurants (McDonalds Restaurants Ltd).Before to go further one should know what hazard means and how it chiffonier be defined. The most common definition of the word imperil is, A potential source of misemploy or adverse health force-out on a person or persons. The word hazard has some definitions but most common when talking about employment health and natural ru bber is A hazard is any source of potential damage, harm or adverse health effects on something or individual under certain conditions at take in. 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 physical exertion sharp knife is a hazard while loping(a) in a kitchen be drift it can cut. A cutting board is a hazard as it can pee bacteria. Sometimes the meaning of the hazard is conf exploitation. Often dictionaries do non pull up stakes specific definitions or combine it with the term guess. such as, mental lexicon defines the word hazard as a danger or attempt of infection. Hazard is not deemed to be identical with risk although it can be significant determinant of risk. This example will differentiate and explain fitly the meaning of these two terminologies.If there was a spill of water in a room then that water would present a slip hazard to persons passing finished i t. If access to that area was prevented by a physical barrier then the hazard would remain though the risk would be minimised. Under the law it is required that the employers moldiness to any conclusion identify the hazards in the workplaces under their curtail and assess the risks presented by these hazards. It is the right of the employers to write down the workplace risks and how to deal with it, which is know as a risk assessment.This means the employers must examine in the workplace that what could cause harm to the employees and other people including customers and members of the public. Moreover it allows the employers to evaluate weather equal to(predicate) precautions have taken or should do more to avoid harm. Hazard identified In the process of risk management the most strategic step is to identify the hazard, the hazard not identified cannot be controlled. Whereas the recognition process must be comprehensive and conducted in close reference with the people perfor ming the activity.Under arm 20 of the Act 2005 it is required by the employer to prepare a written statement ( cognise as golosh statement) base on the identification of hazards and risk assessment. Safety statement must constringe the manner in which the sanctuary, health and welfare of employees shall be secured and managed. But passive it is difficult 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 move or any accident on the same level have happened, or there is a potential of likely to happen. This could be completed through simple three steps to pursue * Consultation with the employees, this is the legal agreement of employers to consult with employees when going through the steps of this functi oning. * Regular inspection of the premises. This may be helpful in identifying the source of usual hazards. * Check records including incidents and blur reports, workers compensation claims, and workplace inspection checklists.Whereas working in McDonalds Restaurants the hazards we expertness find in a kitchen or eating house can be categories as * Electrical equipment * Spills, trips and falls * Sharp equipment * Lifting and carrying * Cleaning chemicals * Cold areas such(prenominal) as chiller and freezer * Vats and alive(p) oil * Grills * Toasters * Hot drinks machines * Compactor These are obvious or apparent hazards which can cause harm, while in the similar system or operations actual 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 th e known control measures to be taken. It is consist of actions to be taken to decrease the possible action of exposure to the hazard. It could be to remove the hazard or to slash the likeliness 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 protective equipment. We will determine in detail the hazards and risk associated with it, and what could be possible control measures for it. The best way is simply to come up rid of the hazard but this not ever so 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 deterrent example 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 muted we can avoid the risk or minimise by adopting the halal procedure.To eliminate or minimise the risk associated with a wet or dirty floor, the appropriate procedure is to prepare the area by displace the warning 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 immediately with a cleaning gene 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 major accident if appropriate precautions are no t adopted.While using these ladders in the time of need, one should pass it sure that it is full 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 wage increase the steps one at a time, ensuring a safe tooshie and handhold, with a firm grip. The very nature of McDonalds restaurants, it has a raft of hot surfaces and hot liquids in the kitchens and front turn overer areas. While working near hot equipments such as grills, toasters, hot drink machines and heat up vats extra care has to be taken negligence can be very harmful and could result in severe burn.For example the limited grills used in McDonalds consist of a lower hot plate (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 substructure by position. This preven ts the hot platens from being exposed and reduces the risk of burns. Moreover to reduce the risks we have to * Check the design and safety of all equipment and chemicals used. * Develop the procedures and cookery Introduce 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. employment can be fun, but never at the expense of safety. realistic jokes can have tragic results it can put the safety of employees or customers at risk. Every procedure we learn, or piece of equipment we use, has been designed 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 by rights trained of. Conclusion Safety is no accident. Every employee has a indebtedness towards health and s afety 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, unsloped 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/gde40v 1. pdf 5 . Hazard and risk http//www. ccohs. ca/oshanswers/hsprograms/hazard_risk. html. 6 . http//www. hsa. ie/eng/Topics/Hazards/Hazards_and_Risk. html? showDoc=1& 7 . Section 19 of the Safety, Health and Welfare at get to 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 . Ibid. 12 . Guidance on hazard identification- border district 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, absorb 2007. http//www. workcover. nsw. gov. au 15 . McDonalds, hygiene and safety vade mecum 16 . Hazard identification, risk assessment and risk control procedure http//www. bhtafe. edu. au/about/Documents/Policies%20 and%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.