PREVENTING HAZARDS
By Carola Hicks
Wednesday, April 15, 2009
Excellent occupational health and safety policies are good for workers and food service operators’ bottom lines.
A commitment and proactive steps to workplace safety make good business sense and contribute to keeping workers happy and healthy.
All businesses, whether they have two or 200 employees, are required to set up an occupational health and safety program, which includes a written document that details policies and procedures. The scope of the program depends on the size of the business and hazards present. As a result, every health and safety program will be unique and specific to each workplace.
Here are seven steps to maintaining a healthy and safe workplace.
1. IDENTIFY HAZARDS
Employers must identify hazards and take steps to eliminate them. Hazards include (but are not limited to) burns, extreme temperature, unguarded equipment, sprains and strains, slippery floors, cuts, noise and exposure to chemicals.
2. DEVELOP A SAFETY PLAN
Develop and implement safe work procedures. Ensure workers have and use appropriate personal protective equipment. Let workers know what is expected of them. Make sure workers have access to first aid.
3. INSPECT THE WORKPLACE
Regularly check equipment and tools to ensure they are well maintained and safe to use. Additionally, check storage areas for clutter and debris.
4. TRAIN WORKERS
Take time to train workers to perform specific tasks. Provide written instructions and safe work procedures. Supervise workers to ensure they are following safe work procedures.
5. CONDUCT SAFETY MEETINGS
Meet regularly with workers to discuss issues. Encourage sharing health and safety concerns.
6. INVESTIGATE ACCIDENTS
Look into accidents and near misses where no injury occurred to prevent recurrence.
7. MAINTAIN RECORDS
Document all first aid treatments, inspections, incident investigations and training activities.
YOUNG WORKERS
The hospitality industry employs a large number of young workers. Half of all work-related accidents in this industry involve those between the ages of 15 and 24, and happen during the first six months on the job. For this reason, employers must take special care to ensure young workers receive the proper education, training and supervision to offset their inexperience.
RESPONSIBILITIES
An established health and safety program needs to be reviewed annually to ensure it addresses current and changing concerns.
Safety on the job is a shared responsibility; employers, workers and supervisors all have specific roles and responsibilities to maintain health and safety. To meet due diligence requirements, everyone in the workplace must take all reasonable precautions to carry out work safely. The internal responsibility system is in effect when all parties in the workplace take accountability and ownership of the health and safety process.
Safety should not be an afterthought. It is as important to the success of any business as customer service, inventory control and financial planning. The commitment to health and safety is a wise investment because it protects a business’ greatest resource – the workers.
Carola Hicks is CEO of Workplace Safety Group, which provides health and safety resources to associations and specialty industries across Canada. Carola has worked as a health care provider for more than 35 years, sharing a wealth of health and safety related knowledge with clients. Contact her at 1.866.347.7707 or carola@workplacesafetygroup.com.
