Why is Good OHS Performance Important to Us? OHS Legislation. Objectives Occupational Health & Safety OCCUPATIONAL HEALTH AND SAFETY

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1 Objectives Occupational ealth & afety March 2008 Carmel azarus Food ervice Nutrition Manager & Consultant Dietitian Contact Details Awareness of O Act Awareness of Employee responsibilities Understand the hierarchy of control measures Recognise kitchen hazards Understand how kitchen design impacts on safety OCCUPATIONA EAT AND AFETY What does it mean? The elimination or the minimisation of risk of harm to workers, or others, during the course of work or employment. ow is it achieved? Through the development and implementation of a systematic process of identifying, assessing, controlling and monitoring workplace hazards. 2 Why is Good O Performance Important to Us? umanitarian aves money Good corporate citizen Reputation Improved morale Employer of choice Government ospital Accreditation egislative compliance / penalties O egislation WA NT A QD NW VIC TA 1

2 NW O EGIATION O REPONIBIITIE Occupational ealth and afety Act, 2000 Occupational ealth and afety Regulation 2001 O Practitioner Visitors Agency Contractors taff Patients Workplace Injury Management and Workers Compensation Act 1998 Workers Compensation Act 1987 uppliers Management WAT I A AZARD? We all face risks everyday azard A source of danger or potential harm to people, assets or services. Risk The likelihood and consequence of the hazard ome face greater risks than others E BE RIGT MATE!!! Great idea Phil! 2

3 O REPONIBIITIE Report all Incidents Incident Report Form Report all azards azard Register Wear Personal Protective Equipment Follow AFE WORK PRACTICE Report & Tag defective equipment OUT OF O AZARD Ergonomics / Manual andling ORDER Watch out for others especially junior staff, patients and visitors Ask if you are unsure about ANYTING! O AZARD Ergonomics / Manual andling O AZARD lips / Trips / ousekeeping O AZARD Ergonomics / Manual andling O AZARD azardous ubstances 3

4 EQUIPMENT TAGGING O AZARD Aggression / Violence / Psychological POT TE AZARD! POT TE AZARD! Electrical lip Trip azardous ubstances lip Trip Electrical Manual andling Fire AZARD IDENTIFICATION Kitchen azards Falls Running, Cleaning, ladders, shoes Back Injury ifting, trolleys Chemical Cleaning, dishwashing Cuts Knives, slicers, mixers, crockery and glasses Burns and calds teamers, ovens, saucepans, fryers Fires oods, fryers, extinguishers 4

5 RIK MANAGEMENT YTEM Identify Identify Find Before Now ater Assess Investigate Control Fix Evaluate Check Risk Management RIK FACTOR Identify the hazard Assess the risk Identify the controls Plan the task Warm up Consider your posture or stance Take your time Take breaks and do exercises Use equipment provided Rotate between tasks Get assistance Report manual handling hazards 1. Movement, posture, layout Frequent and prolonged, bending, reaching, twisting or static postures 2. Task or object oads - pull, push, resist (use body weight to initiate movement) > 4.5kg seated > 16-55kg in standing posture Not > 55kg Duration and frequency Characteristics of the load RIK FACTOR 3. Work environment Floor surfaces ousekeeping eat and cold Workplace design 4. Individual new to work age, disabilities (previous injury included) Fitness for job kills and experience IERARCY OF CONTRO MEAURE Eliminate Change the process, remove the hazard completely ubstitute Identify a less hazardous means of completing the job Engineer Isolate or enclose, the hazard Personal Protective Equipment afety glasses, face shield, gloves, etc Administrative Procedures, training, supervision, job rotation ( note how low training appears on the list) 5

6 RIK ANAYI MATRIX EVERITY V IKEIOOD = IG (IMMEDIATE ACTION), = IGNIFICANT (ENIOR MANAGEMENT ATTENTION), M = MANAGEMENT REPONIBIITY, MANAGE BY ROUTINE PROCEDURE IKEIOOD AMOT CERTAIN IKEY MODERATE UNIKEY RARE INIGNIFICANT M MINOR M MODERATE M MAJOR CATATRO PIC Cook tops Ovens and teamers Kettles Deep fryers Brat Pans Grillers licers Bainmaries Freezers and Fridges Equipment Further Considerations Easy to clean surfaces Adequate lighting Adequate ventilation pace andwashing facilities Waste disposal Noise Change rooms and toilets Consideration for Kitchen Design No. of meals required Type of Menu torage needs Production and distribution systems Food supply Utilities gas, electricity, steam Communication systems Workflow Goals Minimise distance travelled ave most commonly used equipment within reach Avoid cross over Isolate noise dishwashing, pots pans Ease of upervision afety Equipment a distance from walls easy to clean O Act azards Risk Management ierarchy of Control In ummary 6