A Wrokplace Health and Safety Audit
Introduction
The specific aim of this compliance audit is to identify a chosen workplaces’ current level of health and safety performance. This was completed through the assessment of their compliance with legislative requirements and an evaluation of the effectiveness of current operating health and safety systems. Firstly, this report provides a detailed description of the workplace and the audit methodology used. The industry standards, hazards, injury rates & legislative standards of the hospitality, recreation and other services industry are then analysed and finally the results of the audit conducted are presented.
Description of Workplace
The workplace audited was a small cafe located on the Gold Coast. The cafe employs 8 staff, with a maximum of 5 working at one time. The cafe is open Monday to Friday from 7:00 till 16:00, and is closed on public holidays. The staff work one of 3 shift durations, either 6:30-16:00, 8:30-14:00 or 10:00-15:00. Each staff is required to take a half hour break when appropriate throughout the shift.
The workplace is comprised of two main areas, front of house (FOH) and back of house BOH). The FOH is further broken into sections. These include, hot and cold drink preparation station, deli cabinets to store both hot and cold foods, cold sandwich preparation area and sandwich toasting area, refrigeration and freezer systems and dry storage areas. The FOH is also where customers are served. The BOH is also broken into sections, the food cooking area including microwave, toaster, deep fryer, oven and grill and the food preparation area. Furthermore, there is a dishwashing area, several compartmentalised utensil storage areas, refrigeration and freezer systems, dry storage areas and a small area for employee’s to store their bags etc. Throughout the day the normal activities of the workplace include serving customers, restocking, food preparation, dishwashing, cleaning, cooking and deliveries.
Audit Methodology
The audit
The specific aim of this compliance audit is to identify a chosen workplaces’ current level of health and safety performance. This was completed through the assessment of their compliance with legislative requirements and an evaluation of the effectiveness of current operating health and safety systems. Firstly, this report provides a detailed description of the workplace and the audit methodology used. The industry standards, hazards, injury rates & legislative standards of the hospitality, recreation and other services industry are then analysed and finally the results of the audit conducted are presented.
Description of Workplace
The workplace audited was a small cafe located on the Gold Coast. The cafe employs 8 staff, with a maximum of 5 working at one time. The cafe is open Monday to Friday from 7:00 till 16:00, and is closed on public holidays. The staff work one of 3 shift durations, either 6:30-16:00, 8:30-14:00 or 10:00-15:00. Each staff is required to take a half hour break when appropriate throughout the shift.
The workplace is comprised of two main areas, front of house (FOH) and back of house BOH). The FOH is further broken into sections. These include, hot and cold drink preparation station, deli cabinets to store both hot and cold foods, cold sandwich preparation area and sandwich toasting area, refrigeration and freezer systems and dry storage areas. The FOH is also where customers are served. The BOH is also broken into sections, the food cooking area including microwave, toaster, deep fryer, oven and grill and the food preparation area. Furthermore, there is a dishwashing area, several compartmentalised utensil storage areas, refrigeration and freezer systems, dry storage areas and a small area for employee’s to store their bags etc. Throughout the day the normal activities of the workplace include serving customers, restocking, food preparation, dishwashing, cleaning, cooking and deliveries.
Audit Methodology
The audit