Answer To: Microsoft Word - SITXWHS003 Assignment 1 Learner Guide new 2017.docx Learners Assessment Guide...
Hartirath answered on Sep 12 2021
Risk Management
Assignment Coversheet
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Academia Australia, and
e. I have read and understood Academia Australia’s policy regarding plagiarism, and I accept the right of Academia Australia to investigate suspected plagiarism, and to act in accordance with the policy and procedure I have read.
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Date of Submission: ___ / /20
Contents
Introduction 3
Hazzard One risk minimisation strategy identified 3
Preventing ergonomic hazards in workplace operations 5
Minimize the risk of food poisoning in the workplace 6
Stress hazards in the workplace 8
5. Handling chemicals and hazardous substance 9
LEGEND 13
Legal requirements regarding OH&S 13
Conclusion 13
References 15
Introduction
There are 5 categories of hazards:
1. Personal hazards-noise, lighting, vibration, temperature, work area, air quality, and poor floor
2. Chemical threats-smoke and vapor, handling or leakage, improper storage
3. Ergonomics hazards-workstation design, tools, equipment, and manual operations
4. Radiation and Biological hazards- bacteria and viruses, microwaves, ultraviolet rays or X-rays
5. Psychological hazards- harassment, stress, discrimination, safety and workload
The report addresses 5 hazards in 5 different categories, assesses the level of risk they represent, and proposes protective measures that can be used to minimize this risk.
Uncontrolled fire in the workplace
Hazzard One risk minimisation strategy identified
Step 1
Activity
(describe/name the activity, task or process with the associated risk)
Uncontrolled fire in the workplace
Step 2
Hazards
(describe the hazard)
Physical hazard
Step 3
Probable Threats
(describe consequences or impacts of the threat)
The cook may burn the body, have a fever, faint and even die.
Step 4
Existing controls
(describe available risk control measures in place)
Electric induction cooktops
Step 5
Action required
Hierarchy of Controls
1. When handling hot pot or cooking with hot frying oil, please wear protective gloves or gloves.
2. Never carry or move the oil container when it is hot or on fire (Roosevelt, 2020).
3. Read and follow the instructions for proper use of electrical appliances.
4. Ensure that at least one person in each shift receives first aid training.
5. Keep the fire extinguisher easily accessible and up-to-date.
Risk Score
6
Action by
Zhi Kang Chong
Due date
12/ 12/ 2019
Date Completed
12/ 12/ 2019
Implementation
Preventing ergonomic hazards in workplace operations
Hazzard Two risk minimisation strategy identified
Step 1
Activity
(Explain/name the activity, process or task with the related risk)
Prevent ergonomic hazards in workplace operations
Step 2
Hazards
Ergonomic hazard
Step 3
Possible risks
(Explain consequences or impacts of the risk)
Ergonomic hazards are working environments that may cause harm to the musculoskeletal system of workers. Musculoskeletal injuries, also called repetitive strain injuries, may involve any or all of the following:
•Muscle, tendon and tendon sheath
•nerve
• Blood vessels
•joint
• Intervertebral disc
•ligament
Step 4
Existing controls
If workers want to move heavy objects, please ask others for help, such as...