In your course project, you will be applying the information covered in previous units to conduct an accident investigation. The specifics of the incident are provided in the attached document. You ha

Risk and Hazard Policy

Date Of Assessments: May 29th, 2018

Risk and Policy Manager: Mr. McCain Crosby

1. Types of Hazards

Exposures

1.1.Biological hazards

• Transmission of the flu or virus because in the restaurants' employee mingles with different people.

• Germ because of people coming across different products

1.2.Chemical Hazards

• Exposed to cleaners that may cause burns to skin and eyes.

• Ammonia and or chlorine may cause respiratory issues.

1.3.Ergonometric Hazards

• Eye problem for cashiers because they spend most of their day completing orders.

• Lifting goods offload.

• Muscle issues due to repetitive movement

1. 1. Physical Hazards

• Heat exposure in the kitchen oven.

• Electricity exposure: Electricity is used for cooking and connecting other electronic for example computers.

• Coldness exposure as a results waters while washing utensil in the restaurants

1. 1. Safety Hazards

• Slipping on the Wet floor hence causing injury. Employee and Customer May fall victim for the same.

• Equipment malfunctioning or break down for example kitchen cooking machines.

1. Consequences of Exposure

2.1.Biological Hazards

• The transmission of the flue and virus may affect a Kentucky fried chicken operation leading to the closure if a number of employees are not able to attend work.

• Germs due to close contact with waste food may result in Cholera which is transmissible to other employees.

Likelihood of risk, severity and

level of risk

• The possibility of becoming sick is high

• The illness is not severe

• The risk exposure is high due to employee interaction with other individuals from different regions.

2.2.Chemical Hazards

• Cleaners may irritate the skin and may cause death if chemicals mixed

• Respiratory can cause long term health issue.

Likelihood of risk, severity and

level of risk

• There is the possibility of skin infection

• The skin infection is not severe as it can be avoided or mitigated immediately through the water.

• The level of risk is low.

2.3.Ergonometric Hazards

• Long-term use of computer, the cashier may develop vision problem hence affecting his ability to serve customers.

• Offload and unloading goods may lead to severe muscle issues hence affecting task delivery

Likelihood of risk, severity and

level of risk

• There is a possibility of developing muscle issues

• It is severe as sometimes it may affect vision.

• The level of risk is high.

2.4. Physical Hazards

• Heat exposure in the kitchen oven offers discomfort to employees hence affecting how tasks are coordinated.

• Electricity exposure may cause death for those employees who came across a naked wire

• Coldness exposure as results waters while washing utensil in the restaurants offer employee discomfort hence affecting how they work within an organization.

Likelihood of risk, severity and

level of risk

• There is a possibility of illness as a result of touching the water

• low possibility of electric shock

• The effects of electric shock may be severe resulting in deaths.

1. 1. Safety Hazards

• The wet floor may results in serious slip and fall hence leading to injuries. Third party who falls as results of the wet floor may file a case in a court accusing the company of negligence if employees failed to indicate a cautionary warning.

• Equipment malfunction may affect normal organization operation hence causing serious loss of revenue.

Likelihood of risk

• There is a possibility of injuries.

Severity

• The injuries may be severe due to slip and fall.

Risk level

• The risk of fall in this hazard is moderate and consequence of machine failure affecting operation is low.