Participate in safe work

practices
SITXWHS001
 Workplace illness and injury
As well as the medical costs for the person who is injured, there are also many other
problems and costs that occur when people are injured or suffer illness at work.

• Human cost

• Social cost

• Economic cost

• Organisational costs

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 Organisational costs

These may include:

• the increased cost of wages to replace the injured person

• the cost of training a new person
• increased insurance costs
• the workplace does not operate as well without the experienced staff member
• medical costs
• loss of time and money attending to the injury and its causes
• possible fines from the courts for having the accident happen

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 Policies and procedures
A policy is a statement about an issue in the workplace and says what the business
intends to do about that issue.
 
A procedure sets out step-by-step instructions on how to deal with an activity in the
workplace.

A hospitality business may have policies or procedures for many tasks such as:

• using a meat slicer • using equipment such as convection ovens

• ejecting drunken patrons • using chemicals
• lifting and carrying • security
• evacuation from premises • maintenance
• personal protective equipment
(PPE)
• cleaning floors
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 Warning signs
 
Most workplaces will have warning signs around the building, on the walls and above
the doors, to warn staff and customers of hazards or to give instructions about the
business.
 
It’s important to follow the instructions on these signs and to ASK your supervisor or
manager about them if you are not sure.

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 The Hierarchy of Controls
The Hierarchy of Controls is:
 
Elimination - Eliminating toxic substances such as chemicals, hazardous machinery or
processes which are not necessary for a system of work.
Substitution - Substituting a toxic substance, hazardous machine or process with one
known to be less harmful to health.
Isolation - Enclosing or isolating a hazard from employees, to eliminate or reduce the
risk of injury or illness.
Engineering controls - Changing processes, equipment or tools.
Administrative controls - Changing work procedures to reduce exposure to the
existing hazards.
Personal protective equipment (PPE) - Some tasks we do can be dangerous if we do
not protect ourselves, such as when we are using chemicals or dangerous equipment.

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 You may need to use PPE when:
 
• Using a chemical to clean cooking equipment – Gloves and safety glasses.

• Are working in transport areas such as a storeroom with forklifts – Hi visibility

vests.

• When using power tools to carry out maintenance work – ear muffs and safety
glasses.

• When using any cleaning chemicals – Gloves.

• When disposing of glass into bins – Safety glasses.

• When working where heavy items are – Safety shoes (steel caps).

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 Reporting unsafe conditions
These may include:

• broken or damaged electrical appliances or cords

• uneven floors or broken tiles
• damage or missing machinery guards (slicer/ mixer)
• blocked fire exits
• chemical spills
• unsafe shelving
• dangerous work practices
• areas with poor lighting
• damaged equipment
• missing safety signs
• suspicious or unusual people who do not belong around the building
• unattended packages left in public areas (bomb)

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 Report work related incidents
 
All injuries, accidents and illnesses must be reported to your Supervisor or Manager no
matter how minor you think they are.

It's best to have a record of the accident just in case the minor injury becomes serious
in the future.
 
Some incidents and accidents because of their serious nature must be notified to
WorkCover within 48 Hours.

WorkCover has a specific form which should be used; a copy of the form MUST reach
WorkCover within 48 hours and a copy MUST be kept by the business for at least 5
Years.

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 Activity 1
 
Case study:
Mary needed some cleaning cloths, which were in a carton on the top shelf of the
storeroom. She could not find the ladder so she used the lower shelves to climb up.
Suddenly, one of the shelves did not take her weight and broke. As she fell, she
grabbed another shelf to stop herself from falling. Because the shelves were free
standing and not anchored into the floor or fixed onto the wall, the movement started
the shelves falling – they landed on top of her. Paul raced to stop the shelves falling,
but was too late. He injured his arm in his effort to save Mary. Mary ended up in
hospital and is now a paraplegic, while Paul was off work for six weeks with a broken
arm.
 
What will Mary’s life be like after the injury?

Give 3 ways this accident could be have been avoided

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 Unsafe working conditions and practices
Accidents are often a combination of factors that are the cause of the accident.
Unsafe working conditions and practices can lead to injury, illness or even death.

• Hazards
• Obstructions
• Spills
• Poor maintenance
• No safety guards on machinery or equipment
• Poor lighting
• Incorrect storage
• Unsafe shelving
• Incorrect use of equipment

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 Common hospitality injuries
Injuries Possible causes
Burns and scalds Hot fat or boiling liquids, open flames, hot pipes, steam vents, electricity, chemicals,
hot equipment and inattentive staff.
 
Falls Slippery floors, incorrect shoes, obstructions in doorways, bad lighting, cluttered
walkways, carrying large loads, cords over floors, loose floor coverings, unmarked
steps and inattentive staff.
 
Sprains and strains Incorrect lifting, heavy loads, falls, using equipment incorrectly, or any unnatural
movement.
 
Machine injuries, e.g. electrical Not using safety guards, untrained or inattentive staff, not following safety directions
shocks, parts of the body caught or ‘how to use’ instructions, faulty equipment or incorrect equipment for the job.
in a machine
Chemical injuries, e.g. burns, Mixing chemicals, incorrect storage, decanting incorrectly, not using protective gear,
lung damage, eye damage and chemical spills.
Cuts and abrasions Not using safety guards, blunt knives, inattentive staff, opening cans or bottles, broken
glass, cleaning sharp equipment or sharp edges on benches and falls.
 
All of the above Careless staff. It is important to pay attention to what you are doing and to ask for
help
if you do not know, or are not sure how to do a job or use a particular piece of
equipment.
 

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 Inert gases from beverage systems
Carbon dioxide (CO2) and Nitrogen (N) are two gases used by hospitality beverage
systems to carbonate beers and soft drinks. If these gas cylinders are stored in a
‘confined space’ such as a cellar or cool room, then a leak from one of those
cylinders can cause a build up of these gases and be a danger to anybody entering
the confined space.

How dangerous is CO2

 
• At 2% concentration, it will double the rate of breathing.
• At 3% concentration blood pressure rises and hearing is impaired.
• At 5% concentration, a person may be rendered unconscious and death can
occur within three minutes.
 
Carbon dioxide moves into the body tissues at up to 20 times faster than oxygen
and can quickly suffocate a person leaving them with no chance of rescuing
themselves by leaving the area. Nitrogen gas is just as dangerous and deadly.

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 How to avoid this problem:
 
• Store these gas bottles in open air areas not confined spaces with low airflow.
• Have staff trained and aware of the danger.
• Install a gas monitor alarm.
• With every cylinder change install new O rings.
• Store gas cylinders upright with chains to hold them upright.
• Don’t have too much in stock; a low stock lowers the risk.
• Have inspections of system and monitoring alarm.

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 Activity 2
Study the images and discuss the problems.

What is the hazard?

What is the cause of the problem?
How can we avoid this problem?

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 Accident prevention for the workplace
• Use a dry oven cloth, not a dirty wet tea-towel when carrying or using hot pots,
plates or dishes.
• Use goggles and masks (PPE) when handling cleaning chemicals, or any
chemicals that may have strong fumes, which may burn your eyes or throat.
• Use gloves when handling chemicals.
• You should NEVER lift and pour chemicals from a large container into a
smaller one.
• If you have to transfer chemicals from large containers into smaller containers,
you should use pumps or taps.
• When lifting, always keep your back straight and knees bent and lift with your
legs.
• Make sure you are trained how to use the equipment properly and safely in
your workplace.

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 This also includes:

• Knife safety
• Maintenance: Do not use faulty equipment. Electric shock is still one of the
most common causes of injury in the industry.
• Storage: Correct storage for all products is essential whether they are
chemicals, food, beverage or equipment.
• Lighting: Poor lighting is dangerous as it can cause people to fall and cut
themselves or trip over obstacles they cannot see.

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 Spills and obstructions
• If you spill it, clean it up as soon as possible.
• If you did not spill it, still clean it up. Find out who did it and remind the
person that the spill could have caused an accident.
• You may need more than one person to clean up major spills.
• Check what type of spill it is by reading the instructions on the container.
• Use safety equipment such as gloves, mask and goggles, if necessary.
• Ask someone else to help.
• Place a ‘slippery floor’ sign at the place of the spill.
• Let other staff and customers know that the floor is wet and slippery.

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 Reporting machine faults
• Do not expect your manager or supervisor to know that the equipment does not
work. If you use the equipment, you must inform them when something is not
working or in need of repair.
• Large premises usually have a system where all repairs are reported to the
supervisor who fills in a maintenance request and sends it on to the
Maintenance department.

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 Activity 3
Look around your workplace and identify ten possible hazards.

Explain how these hazards can be managed to ensure less risk of causing a
workplace injury.

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 How to lift and carry
This will depend on:
 
• Where and how equipment is laid out.
• The height of the equipment or work benches.
• The size and weight of mobile equipment.
• How far you have to carry equipment or goods.

There are many safe ways of moving large, bulky or heavy equipment:
 
• Cartons or objects that are large and heavy should always be lifted by two
people onto a trolley for moving over a long distance.
• If the carton or object is being lifted from the floor to a table, then two people
should lift it together.
• Large, bulky equipment should be treated with care.

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 How to lift safely

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 The office working environment

• Lighting – Natural lighting is always preferable, but is not always possible.

• Temperature – Ensure there is enough airflow around your workstation to
remove the heat from the computer equipment. When working in a confined
area, it may be necessary to have a desk fan.
• Air conditioning – Since most work areas have air conditioning, remember that
the atmosphere will be drier than an area without air conditioning
• Water - Each work area should have a ready supply of fresh, clean water
available for staff to rehydrate while working.

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 How to sit and stand

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 Standing at a workstation
• The desk should be at the right height to enable you to stand erect without
having to slouch over or reach up to the keyboard.

• When keying in data, the keyboard should be at a level to allow your upper
arms to hang freely by your side, with the forearms horizontal to the desk and
the elbows at a 90-degree angle

• The top of the monitor should be at eye level; this is not always possible when
stationed behind a desk. Remember that the main purpose of standing behind a
desk, e.g. Reception, is to service guests - not to serve as a workstation where
one stands for hours on end keying data into a computer.

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 Exercise
When working at a desk for a long period of time exercise becomes important
both for your body and your mind. Walking around the office and having a few
stretches greatly contributes to keeping your body in good shape and avoids pain
from staying in the one position too long.

You don’t need a gym workout but being fit and healthy will always contribute to
being comfortable and productive in the workplace. Stretching is a very useful
exercise for your back, arms and neck.

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 Occupational overuse syndrome
The collective term given to these injuries is ‘Repetitive Strain Injury’ or RSI.
RSI is suspected if there is any swelling or redness accompanied by pain in any of
the above mentioned bodily areas. Like all things, prevention is better than cure.

Preventing RSI:

• Set up the workstation to give you the best opportunity to sit or stand with good
posture at the correct levels.
• As you are working, consciously think about your posture at the workstation
until it becomes second nature.
• Reduce the amount of time you spend doing repetitive tasks.
• Vary your work to include other tasks away from your workstation.
• Do appropriate exercises at regular intervals while you are working and if you
feel any pain or swelling of any kind, ensure you report it.
• Avoid working at the keyboard or mousse in away that bends your wrist.

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 Security
There are many ways that our security can be threatened. Security problems in the
workplace can cover many areas, such as:

• Robberies
• Unusual events
• Key control
• Theft
• Suspicious or unusual characters
• Requesting undesirables to leave the premises
• Security of property

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 Activity 4
Refer to the case study in the resource and list the security problems.

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 Possible security solutions
Robbery

• Never keep large amounts of cash on the property.

• Clear the cash registers and bank regularly. If your workplace operates outside
banking hours, then there are ways to keep the cash secure, such as floor safes
and time-switched safes.
• Do not walk to the bank at a regular time, or routine direction.
• Do not carry large amounts of cash in a shopping bag or money bag.
• If large amounts of cash are banked daily, such in a large hotel or very busy
restaurant, have the cash collected by a security service.

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 Key control - If keys are lost or stolen, it can cost thousands of dollars to replace
the locks and master keys to storerooms, guest rooms or other areas.

• Do not leave keys lying around.

• Do not let others use them.
• Do not lend or give them to other staff members.
• If you lose them, report it straight away.
• If there is a theft from those areas, you will be held responsible.

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 Theft - This means stealing (the taking of money or goods on purpose for your
own gain).

Security

• Security cards with ID and position of employees.

• Specified areas of staff, access according to their job role.
• Specific rules as to how certain jobs are performed.
• Sign in/out books or time clocks – in the event of a major emergency staff can
be accounted for.
• Specific evacuation procedures.
• Specific behaviour standards of staff and behaviour expectations of clientele.
• WHS procedures – safety inspections and maintenance schedules.
• Lock up procedures.
• Cash-handling procedures.
• Any other procedures to ensure security of staff, guests and their property.

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 Undesirables

The method of removing drunks, drug-affected or other suspicious or unusual

character is usually set by the manager.

In many establishments, the manager or supervisor must be called and the staff
member must indicate the problem. In a quiet way, the manager may go up to such
people and ask them if they can help them and steer them towards the door, or talk
to them until the police arrive, if they refuse to leave.

Responsible service of alcohol is the responsibility of both the business and the
worker serving the alcohol.

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 Lost and found
Any property that you find must be handed in to your supervisor, manager or
security as soon as possible.
 
If you find property and place it in your pocket and it is found on you later, or
another staff member reports you were seen picking up the item, you could be
accused of theft.

For your own protection report it and hand it in as soon as you find the item.

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 Activity 5
 
For the security problems identified in the previous activity give a solution to
each.

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 Emergency situations
Bomb threats - These are usually made over the phone. Take as much information
as you can while speaking to the caller and ask questions such as:
 
• Who are you?
• Where is the bomb?
• When will it go off?
• Why are you threatening us?
• What type of bomb is it?

Fire - All hospitality establishments are covered by laws to ensure all fire exits are
clear and well signed.

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 Classes of fire

A
Ordinary combustibles
Such as wood and paper.

Flammable and combustible liquids

B Such as petrol, methylated spirits, kerosene.

C
Flammable gasses
Such as LPG, natural gas.

Flammable metals
D Such as Sodium, magnesium, potassium. Special advice should be
sought.
Electrical fires
E Such as electrical fuse boxes, wiring, and electrical appliances.

Cooking fats and oils

F Such as deep fryers, woks with oil, oil in pans and pots.

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 Fire extinguishers

• Water type

• Vaporising liquid type

• Dry chemical powder type

• Carbon dioxide type

• Foam type

• Wet chemical type

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 Operation – PASS System

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 Fire procedures
Call reception or switchboard and report the fire. If you do not have either of
these, dial 000.

Tell them the:

 
• location
• size of the fire
• type of fire, i.e. electrical, oil, chemical, general
• if there are any injuries

Give the following information:

 
• your name
• address, location of the fire
• type of fire
• size of the fire and if it has spread or is contained in one area
• if anyone is injured and how many
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 What next?
 
• listen for any instructions
• get out of the area and close all doors and windows behind you
• if others are in the area, warn them of the fire
• help them if it does not place you or others in greater danger
• notify your supervisor or manager
 
Evacuation procedures
 
• Always follow your Supervisor’s instructions or your establishment’s fire
evacuation procedures, to ensure you go to the correct assembly area.
• Managers and supervisors will need to check all staff and all guests have been
evacuated and accounted for.
• Do not leave the area until told to.
• Do not go back into the building until the fire brigade or police say it is safe.

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 Emergency procedures
Medical

Make sure there is no danger to you or the victim, then tell your supervisor/manager
of the emergency. The situation may be:
 
• A person has had a heart attack.
• A person slips and falls.
• A person collapses.
• A person is severely cut by machinery.
• A person has been affected by chemicals.
• A person is injured in a fight.

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 Call an ambulance

• Check that you know the address where you are so you can tell the ambulance.
• Keep the victim calm and get help.
• Dial 000. Someone will ask what service you need – tell them “an ambulance”.
They will then put you through to the ambulance service who will ask you some
questions.
 

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 If the person is conscious, ask questions and get information such as:
 
• How did this happen?
• Are they in pain and where is the pain?
• Has it happened before?
• Are they on medication?
• Who is their next of kin or is there someone they should notify?
 
If the patient is NOT conscious:
 
• Do not disturb or move the patient unless the injured person is in further danger;
call for help.
• Check if the person has a medical bracelet or lock with information, e.g. diabetes,
heart condition, epilepsy, etc...

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 Chemical spills and toxic fumes
Give them all the information you can such as:
 
• Address of the spill location.
• Type of chemical (if known).
• Is there a risk of fire?
• Is anyone hurt and how many?
• Evacuate the area.
• Ask everyone to move to a safe area in an orderly fashion.
• Depending on the amount of chemical spilled, you may need to evacuate the
whole building or just the area.
• If possible, open the windows and doors to allow the fumes to escape.
• If there is a danger of fire, evacuate and leave it to the professionals to deal
with.

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 Evacuation procedures
 
• DIAL 000 or notify the main switchboard.
• Check that no one else is in the area.
• If there is no danger to yourself, assist injured people.
• Leave via the nearest emergency exit.
• Do not use the lifts.
• Go directly to the designated assembly area or meeting point.
• Remain there until your manager or supervisor has checked that everyone is
present.
• Do not leave this area until you are told to leave by your supervisor or the police.
• Do not go back into the building until the police or fire brigade tell you it is safe to
do so.

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 Participate in safe work practices
Work Health and Safety is the responsibility of everybody

Most large workplaces will have some formal consultation processes such as Health
and Safety Representatives and a Work Health and Safety Committee.

Your responsibilities

It is your responsibility to ensure that your immediate work area is free from hazards
and is a safe environment for you and others to work in.

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 Work groups
A Work Group (WG) is the group of people, and area, covered by an elected health
and safety representative or representatives.

For example, in a large business you may have designated work groups of:
 
• office
• storeroom
• management
• casuals
• service staff
• kitchen staff
• front of house staff

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 Health and safety representatives (HSR)
A Health and Safety Representative (HSR) is a person who has been elected to
represent a Work Group. You should be aware of who is the Health and Safety
Representative for your Work Group and go to them if you have any safety concerns.

Work Health & Safety Committees

 
A Work Health and Safety Committee is a committee made up of both workers and
management with two functions:
 
• To help with cooperation on safety matters.
• To help formulate and spread information on safety matters.

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 Activity 6
What telephone number do you dial to call the fire brigade?
 
What telephone number do you dial to call the police?
 
What telephone number do you dial to call the ambulance?
 
Give three questions to ask a person in a medical emergency if they are capable.

Name two situations which you would say are a medical emergency.

Give four things you should do in an evacuation.

Give three things you should do for a chemical spill.

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 Australian law
Acts of parliament are laws made by elected parliaments and these are the most
important. Each state in Australia has its own laws; they are very similar but not
exactly the same.

Regulations are the rules that deal with certain issues in greater detail than are
contained in the act of parliament; they cover issues such as, first aid treatment,
medical assistance, accident reporting, chemical handling and handling of dangerous
goods such as petrol.

Codes of practice are standards set by the industry for the industry. They are
minimum standards of work practices for occupational health and safety, and the
employer, employee and visitors on site. They cover such issues as manual handling,
chemicals, cranes on building sites and first aid.

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 Australian law
VICTORIA Occupational Health and Safety Act 2004
NEW SOUTH WALES Work Health and Safety Act 2011(NSW)

SOUTH AUSTRALIA Work Health and Safety Act 2012

WESTERN AUSTRALIA Occupational Health, Safety and Welfare Act 1984
A new act is under development (September 2018)
TASMANIA Work Health and Safety Act 2012
NORTHERN TERRITORY Work Health and Safety Act 2011

QUEENSLAND Work Health and Safety Act 2011 (QLD)

ACT Work Health and Safety Act 2011
COMMONWEALTH Work Health and Safety Act 2011

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 How the law works

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 Employer responsibilities and Duty of care
1. An employer MUST provide a safe workplace for workers and visitors.
2. Employers MUST train workers how to use equipment and work in a safe manner.
3. Employers MUST know and abide by the laws, including Acts, regulations and
codes of practice.
4. An employer may be required to set up a Work Health and Safety Committee –
this is particularly for larger workplaces.
5. An employer MUST consult and discuss safety issues with the workers.
6. Employers MUST also maintain an injury register. This is compulsory in order to
forward claims to the insurance agency with which the employer has its workers’
compensation policy.
7. An employer MUST provide safety equipment such as masks, goggles and gloves
when using chemicals; ear protectors if using very noisy equipment; protective
clothing must be provided in some workplace.

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 Employee responsibilities and Duty of care
1. Work in a manner that is safe to fellow workers.
2. An employee cannot refuse to follow safe work practices that have been set up in
the workplace, e.g. Refusal to wear goggles and a mask when using corrosive
chemicals, like oven cleaners, is to behave in a wilful and dangerous manner,
which will endanger your health.
3. Report any injury or illness as soon as possible to the supervisor or manager.
4. Use all safety equipment provided correctly for the jobs it is supplied for.
5. Report all faulty equipment.
6. Refrain from damaging or removing safety guards on equipment, interfering with
the safe operation of any machinery or equipment used at work.
7. Refrain from interfering with or getting in the way of someone who is trying to
assist any person who may be hurt or in danger.

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 Activity 7
 
John is a new employee. His Supervisor has trained him how to safely and correctly
move and stack all the heavy cartons to the storeroom, when they are delivered. A
trolley is provided for this. John decided that the cartons were not that heavy, so he
stacked one on top of the other and picked them up. He could not be bothered to go
into the storeroom to collect the trolley. As he started to stand up, he felt a pain in his
back. He continued to lift the cartons and carry them to the store. The cartons were too
high for him to see over them and next thing he knew he was falling.
 
RESULT: One broken leg and an injured back, three days after starting a new job.
 
What are the employer’s duties of care?
What are John’s duties of care?
What duties of care where broken and by who?

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 These PowerPoints are designed to match
Version 2 of the student resource.

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