Losses Due to Accidents in Industries:
Baseline for the Workplace Nature of the workplace China house is a Chinese restaurant that owned by a Hong Kong couple.
This restaurant is located in the heart of the Surface Paradise. The restaurant open 7 days a week, from 11am to 11pm. The styles of food that the restaurant will provide are typically Chinese food.
Such as fired rice, black bean chicken, dim sum, and etc. It approximately around 70 customers per day, the amount of customers is depends whether it is a public holiday, weekday or weekend.
There are six part times stuff work in the Chinese restaurant. There are only two shifts per day, from 11 am to 5pm and 5pm to 11pm. And there are usually two people working in the morning shift from 11am to 5pm and three to four people working at night shift from 5pm to 11pm.
For the kitchen, there are three chief working inside, one is to make dim sum, and the other two are cooking chief. And they almost need to attend work everyday. Organizational structure Since a couple owns the restaurant, and it is a small family business as well, basically there is no manager or any senior staff at all.
The women one of the owner will control the operational outside, and the other owner the men will look after the kitchen since he is a chief of himself. Safety Responsibilities and Legislative Requirements Ultimately management has the major responsibility for ensuring worker safety. Even the best legislation cannot force management to adopt safety measures, when Industrial safety thesis is?
However, through training and education, Hopkins and Bohle They have commitment and try to put more effort to improve OHS by establishing a management system that incorporates OHS into the production area. They keep on the day-to-day administration of health and safety in the workplace and raising the awareness of health and safety amongst their employees to provide a healthier and safer working environment.
They would give on-the-job training and induction to employees.
For example, they teach kitchen staff the detailed and standardized procedures for the use of deep fryers, with particular attention to the cleaning, filtering and removal of oil and grease.
There are some visible safety signs and reminders to remind employees the awareness of OHS. Management would also consult their employee regarding some health and safety issues.
However, the consultation time is limited due to the heavy workload of the restaurant. Candy, the owner of the restaurant reflected that it is very difficult to carry out a comprehensive OHS system with the restriction of time and capital. She said that they would try the best to create a safety and happy environment to their employees Emergency Systems for Treatment and Evacuation There is no emergency action plan for this Chinese restaurant.
But there are fire exits located in the restaurant. Complies with- AS The maintenance of all fire protection equipment is up to date AS Also, there is a first aid kit located inside the restaurant. Advisory Standard for First Aid, Since it is a very new Chinese restaurant, there is not yet any accident or injuries happen before.
However, the owner of the restaurant instructed their entire stuff member that report to them as soon as possible if any incident happen.
Audit and Assessment of Workplace Safety Interviews with the storeowner and a number of staff members, a "walk through" was done to identify and assess any hazards in the workplace. Hazard Identification and Characterization There are number of hazard I had been identified during the walk through, the following table will going to identified the risk of the restaurant are below: Stress Customer service is the most important thing in every restaurant, no matter how unhappy and sad the staff are, they always need to keep their smile on their face, secondly, there workload will increased depends on the quality of the customers, and sometimes staff may not be enough, and once again, they need to keep smiling, no matter how tired and exhausted they are.
Therefore their seafood will not last long once they put it into that tank. Secondly, the freezer where they stored frozen food is not probably organized as well frozen food are just everywhere in that fridge.
Sharp Sharp object such as knife has been lying around the cash register area, since fruit storage are around that area, and it is convince for the staff member to cut fruits in order to serve the customer, however, since it is a sharp object, incident can happen if sharp object do not handle carefully.
Exposure Assessment and Evaluation of Health Risks to Employees All of the staff member will performed similar duty in the different shift, however, night shift can be more stress than the morning shift.
Since there will be more customers compare with the morning shift, and especially if there is a public holiday.Occupational Health & Safety is the industry-leading news magazine, eNewsletter, and website for occupational health and safety professionals focusing on problem-solving solutions, latest news.
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