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Hospitality > Safety In The Workplace > Flashcards

Safety In The Workplace Flashcards

1
Q

What is an injury defined as?

A

Physical harm or damage done to someone’s body and caused by an accident or an attack.

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2
Q

What is an incident defined as?

A

Something that happens, possibly as a result of something else.

E.g : Slipping on wet floors after accidentally spilling something.

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3
Q

What is the definition of a hazard?

A

A situation or thing that has the potential to harm an individual.

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4
Q

What does PPE stand for and what is its purpose?

A

Personal protective equipment : equipment or clothing worn by a worker to prevent or minimise exposure to specific hazards.

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5
Q

What are some common contributing factors of accidents and injuries in the workplace?

A
  • Lack of protection/safety equipment
  • Slip, trips & falls
  • Poor housekeeping/maintenance
  • Inadequate lighting
  • Spills
  • Obstructions
  • Faulty or incorrect equipment
  • Inadequate training & supervision
  • Personal factors ( Stress and tiredness )
  • Medical conditions
  • Unrealistic time frames
  • Negligence
  • Exposure to toxic substances
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6
Q

What does PCBU stand for?

A

Person Conducting a Business or Undertaking

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7
Q

Who enforces Work Health and Safety through education, inspections and investigations into accidents and complaints?

A

WorkCoverNSW

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8
Q

What does Safe Work Australia provide and aim to do?

A

Provides leadership and coordination for national efforts to prevent workplace death, injury and disease. They aim to :

  • Raise awareness of health and safety in the community
  • Putting mechanisms in place to effect change in improving workplace health and safety
  • Develop national work health and safety and workers compensation policy
  • Identify opportunities for improvement in workers compensation arrangements
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9
Q

What do unions do?

A

Union representatives work with employees and employers to improve workplace safety. They commonly represent employees in workers compensation claims and assist with legal advice.

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10
Q

What are the ‘ costs ‘ of workplace accidents identified as?

A

HUMAN COST : Could include death, permanent injury, pain, suffering. Can have a wide effect on the family.

SOCIAL COST : Can cause long-term effects to a family and may require counselling. Lowered staff morale.

ECONOMIC COST : Includes medical and rehabilitation costs, loss of normal wages, reduces the amount of money available to spend and hence changes a family’s lifestyle.

ORGANISATIONAL COST : Time and effort in replacing staff, having to fill in paperwork/forms and investigating the reasons behind the accident.

DIRECT COSTS : Directly attributable to the illlness or accident ; Salaries, accident investigation, first aid, medical costs, etc.

INDIRECT COSTS : An extension or repercussion of the direct costs of the illness or accident ; Loss of productivity / staff morale , increase in absenteeism, etc.

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11
Q

What are some examples of PPE’s in the hospitality industry?

A
  • Non slip footwear
  • Uniform
  • Apron
  • Heat/cut/ chemical resistant gloves
  • Goggles/safety glasses
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12
Q

How can we ensure chemical safety within the workplace?

A
  • Follow procedures in place by company
  • Be properly trained in how to use each chemical
  • Store in approved chemical containers
  • Use required PPE
  • Read labels of chemicals
  • Store information in safety data sheet
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13
Q

What does manual handling refer to?

A

Any activity requiring the use of force exerted by a person to lift, lower, push, pull, carry or otherwise move, hold or restrain a person, animal or object.

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14
Q

What does EHO stand for and what do they do?

A

ENVIRONMENTAL HEALTH OFFICER : They are authorised officers under the Food Act 2003 and check that all good food safety practises are in place. They have the right of entry and inspection of food and food premises.

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15
Q

What will environmental health officers visit businesses to do?

A
  • Investigate allegations of foodborne illnesses
  • Inspect of audit a food business’ food safety practices
  • Investigate complaints about labelling and product misinformation
  • Educate and provide businesses with advice on correctly following food safety law and food standards
  • Give advice on how to develop and improve food safety systems in compliance with food production and labelling requirements
  • Monitor compliance with or investigate breaches of food safety legislation
  • Commence enforcement action through improvement notices, prohibition orders, penalty notices or prosecutions
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16
Q

What will be assessed during a safety inspection?

A
  • Food handling controls : storage, display and transport, processing, the risks of cross contamination
  • Cleaning and sanitising, hand washing and proximity of facilities
  • Food temperature control
  • Pest control
  • Premises design and construction
  • Food labelling : accurate and sufficient
17
Q

What is an audit and what does it consist of?

A

An audit assesses a businesses food safety program and compliance with the program as well as any other requirements of the relevant food safety scheme set out in the food regulation. During an audit the audit officer will check that :

  • There is a food safety program
  • All food handling operations have been analysed to identify any critical food safety hazards
  • There are descriptions of all products handled by the business
  • There are work instructions and procedures
  • There are monitoring forms and they are up to date
  • Food handlers have satisfactorily completed the required training to ensure safe food production and to promote a safe food culture within the business
18
Q

What does SOP stand for?

A

Standard operating procedure

19
Q

What does HSR stand for?

A

Health and safety representative

20
Q

What are the internal and external sources of Work Health & Safety?

A

INTERNAL : Whs committee are responsible for the communication and consultation of workers. Whs induction process. Colleagues. Health and Safety representative.

EXTERNAL : Legislation and Government regulations. Safe work Australia, Safework NSW, local councils. Professional associations. Hospitality union.

21
Q

Identify and list the necessary steps in prevention or workplace accidents.

A
  1. ELIMINATION : Automate the manual task. Deliver goods directly to the point of use to eliminate manual handling.
  2. SUBSTITUTION : Replace heavy items with those that are lighter, smaller or easier to handle. Replace hand tools with power tools reduce the level of force required to do the task.
  3. ISOLATION : Isolate vibrating machinery from the user.
  4. ENGINEERING : Use mechanical lifting aids. Provide workstations that are height adjustable.
  5. ADMINISTRATIVE: Rotate workers between different tasks. Arrange workflows to avoid peak physical and mental demands towards the end of a shift.
  6. PPE : Heat resistant gloves for handling hot items. Shock absorbent shoes for work on hard concrete floors.
22
Q

What is ergonomics?

A

The study of workplace equipment design or how to arrange and design devices, machines, or workspaces so that people, furniture and equipment interact safely and efficiently.

23
Q

What powers do Safework inspectors have?

A
  • Enter premises
  • Conduct check
  • Take photos
  • Gather information
  • Secure duty of care

Hospitality (8 decks)

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