Risk assessment project - Tài liệu tham khảo | Đại học Hoa Sen

Learning Activity #4 – Risk Assessment
Submitted By: Amber Summers
Step 1: For this exercise, I am choosing a position that is within my current place of employment. The position is a
“Production Line Worker”. The 3 most important tasks that are done in this position are 1. Monitoring formed pieces of
ground chicken coming out of a forming machine onto a conveyor and removing any “second quality” pieces. 2.
Monitoring the internal temperature of the product after coming out of the fryer. 3. Put the bag of cooked, finished products
into a carton and then multiple cartons into a box for shipping.
Probability: The likelihood that the hazard will lead to an undesired consequence.
1-Impossible or remote under normal conditions.
2-Unlikely under normal conditions 3- 50/50 chance
4-Greater than 50% chance 5-Very likely
Consequences (Severity): Describes the severity of the potential loss or consequence of the injury. 1-None or slight 2-Minimal 3-Significant 4-Major 5-Catastrophic
Exposure: How often workers are exposed to the hazard that could result in accident. 1-Never or rarely 2-Sometimes 3-Often 4-Very often
Compute the value of Risk for each hazard identified (P X C X E=R) Values Risk Level Action 80-100 Very High Discontinue/Stop 60-79 High Immediate Correction 40-59 Substantial Correction Required 20-39 Possible Attention Needed 1-19 Slight Possibly Acceptable Step 2:
JOB: Production Line Worker Hazard Risk Level
Recommended Action/Control
(Specify task and hazard related to task) (P x C x E = R)
Task: Monitoring formed pieces of
ground chicken coming out of a forming
machine onto a conveyor and removing
any “second quality” pieces.
Hazard 1: loose clothing can get pulled into 2 x 4 x 4 = 32 
Train workers on a semi-annual basis on conveyor the conveyor belt (Possible)
safety and monitor daily to ensure that employees are not wearing lose clothing
Hazard 2: arm injuries can occur from 1 x 1 x 4 = 4 
Ensure that employees are rotated through different reaching repeatedly (Slight)
sections of the line to alleviate any overuse of arms
Hazard 3: ergonomic issues from standing 2 x 2 x 4 = 16 
Continue to provide padded, anti-fatigue mats to
in the same place for an extended period (Slight)
employees to lessen the burden on back pain, give
break times to allow for stretching, repositioning, etc.
Task: Monitoring the internal
temperature of the product after coming out of the fryer.
Hazard 1: possibility of being burnt if 2 x 2 x 4 = 16 
Ensure that workers are trained on how to stature employee contacts fryer (Slight)
themselves while taking the temperature so that they do not connect with the fryer
Hazard 2: possibility of being burnt if the 1 x 2 x 2 = 4 
Ensure that employees have and use the proper product is too hot (Slight)
PPE to protect themselves from burns 2 x 4 x 1 = 8 
Ensure that employees are wearing non-slip
Hazard 3: slip and fall hazards from oil (Slight)
footwear and that spills are cleaned up immediately spilling on the floor
Task: Put the bag of cooked, finished
product into a carton and then multiple
cartons into a box for shipping.
Hazard 1: possibility of stacked boxes falling 3 x 3 x 2 = 18 
Ensure that boxes are stacked at the restricted over onto an employee (Slight)
height, avoid over stacking of boxes
Hazard 2: sprains and strains leading from 3 x 2 x 4 = 24 
Train employees to using proper lifting techniques repetitive motions (Possible)
and provide adequate rest periods
Hazard 3: trip and fall hazards over boxes 2 x 2 x 1 = 4 
Only stack boxes in designated areas, ensure on floor (Slight)
employees are aware of their surroundings Risk assessment Hazard Risk Level (P x C x E) Risk Rating Control / Preventative measures
Chefs cook multiple dishes at the
same time on the gas stove with
direct fire and high heat; use
sharp equipments such as knife,
blender, grater, food processor.
Hazard 1: Fingers get slight or R = 5 x 2 x 3 = 30 Possible
Attention needed by chefs, this minor cut from chopping or
task could be done or assisted by slicing food sous chef or kitchen prep in advance to help the main chef
Hazard 2: Fingers or arms getting R = 3 x 4 x 2 = 24 Possible Attention needed. Never leave
burnt from the direct fire from stove unattended when not the stove cooking. Turn pot handles
towards the back of the stove. Use slash guard to prevent grease splatter, use dry potholders. Chefs are required to get in
Keep a fire distinguisher nearby.
touch with electrical systems & Cooking equipments and heavy machinery.
machinery needs to be kept clean
Hazard: chefs encouter direct fire R= 2 x 4 x 1 = 8 Slight and well maintained
from old and not well maintained
( Find more information, if not machinery can remove)
Chef's motions such as standing
for long periods of time, reaching and performing repetitive movements (such as chopping, stirring, mixing) Hazard: Chefs develop carpal R = 5 x 3 x 4 = 60 High Immediate correction:
tunnel syndromes from repetitive motions using his hand. R = 5 x 2 x 4 = Substantial Correction Required: Hazard: Chefs have body and back ache from standing long hours
Chefs are required to lift and move heavy equipment or inventory
Hazard: Chefs encounter injuries from heavy equipment R = Chefs work long hours due to
high responsibility and complex accountibility
Hazard: Chefs have high mental R = 4 x 4 x 4 = 64 High
stress and exhaustion from the
long hour work and high intensity Risk assessment Hazard Risk Level (P
Control / Preventative measures x C x E) / Risk Rating
Chefs are required to work with R= 4 x 3 x 3 =
Attention needed: Attention needed by chefs, this task could be done or assisted by sous chef or
direct fire and high heat; use sharp 36 / Possible
kitchen prep in advance to help the main chef. (https://www.escoffier.edu/blog/culinary-arts/what-is-
equipment such as knife, blender,
mise-en-place-and-why-is-it-so-important-to-chefs/) Never leave stove unattended when not cooking. grater, food processor.
Turn pot handles towards the back of the stove.
Hazard: Fingers get slight or minor
cut from chopping or slicing food.
Recommended products to use: Slash guard to prevent grease splatter, dry potholders, cut-resistant
Fingers, hands or arms can get burnt
gloves. Cheesecake Factory started to use cut, slashes, abrasion resistant gloves with antimicrobial from fire incidents
function for kitchen employees hands protection. *(OHS Online, 2005,
https://ohsonline.com/Articles/2005/01/On-the-Cutting-Edge-of-Safety.aspx?Page=2)
Chef's motions such as standing for
long periods of time, reaching and
performing repetitive movements
(such as chopping, stirring, mixing)
Hazard: Chefs develop carpal tunnel
syndromes from repetitive motions
using his hand. Body aches from R = 5 x 3 x 4
standing long hours. Feet and legs = 60 issues (vericose veins) Workplace stress for chefs -
Chefs should understand their own set of stressors, delegate tasks that create stress for them
to other kitchen staff if possible. -
Restaurants and owners should give Chefs full health benefits and paid wellness programs:
access to exercise on their time off and professional counsellors/therapists. -
(https://www.escoffier.edu/blog/culinary-pastry-careers/managing-stress-in-the-kitchen/) -