environment Part 2 – a hazard checklist of the location(s) Record a brief description of three location hazards that may arise in your work environment. For example‚ car park‚ stairs‚ uneven floor. For each of these hazards please include: a description of the location a description of the hazard – in relation to the location the number and occupation of people who could be affected by the hazard – in relation to the location whether a risk assessment is recommended Part 3 – a hazard checklist of permanent
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University of California‚ Berkeley (Department Name) Injury and Illness Prevention Program TABLE OF CONTENTS I. INTRODUCTION AND PURPOSE II. RESPONSIBILITIES III. IDENTIFYING WORKPLACE HAZARDS IV. COMMUNICATING WORKPLACE HAZARDS V. CORRECTING WORKPLACE HAZARDS VI. INVESTIGATING INJURIES AND ILLNESSES VII. EMPLOYEE HEALTH AND SAFETY TRAINING VIII. ENSURING COMPLIANCE IX. RECORD KEEPING X. CAMPUS SAFETY RESOURCES APPENDICES University of
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engineering‚ chemistry‚ health physics‚ industrial and organizational psychology‚ ergonomics and occupational health psychology. Contents 1 Definition 2 History 3 Workplace hazards 3.1 Physical and mechanical hazards 3.2 Biological and chemical hazards 3.2.1 Biological hazards 3.2.2 Chemical hazards 3.3 Psychosocial hazards 4 Occupational safety and health by industry 4.1 Construction 4.2 Agriculture 4.3 Service sector 4.4 Mining and oil & gas extraction 5 Workplace fatalities statistics
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harmful to both man and other organisms. Biological hazards are hazards caused by micro-organisms (fungi‚ virus‚ pollens‚ insects‚ bacteria etc) to animals‚ crops and to man. Biological hazards are often linked with other hazards like droughts‚ floods‚ volcanoes‚ earthquakes etc. Biological hazards affect peoples Livelihood and also their resources making vulnerable to this hazard. Forms of Biological Hazards: 1. Independent Biological Hazard • Contributes to‚ develop into & exacerbate vulnerability
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The NFPA’s Hazard Rating Diamond The National Fire Protection Association has developed a rating system to identify and rank hazards of a material. You’ve probably seen the colorful labels used to communicate these hazards. The label is diamond-shaped‚ made up of four smaller diamonds‚ one each blue‚ red‚ yellow‚ and white. A number or special symbol is placed on the four diamonds. This week’s Toolbox Topics takes a look at the meaning of the colors‚ number‚ and symbols used on the NFPA diamond
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or Job Hazard Analysis All employers have duty of care to individuals‚ staff‚ contractors or third parties in the workplace. It is also a legal requirement that organizations should document any health and safety risks that have been identified in the workplace. Equally‚ it is necessary to record the actions taken to reduce those risks What is a Job Safety Analysis or Job Hazard Analysis? One way to increase the knowledge of hazards in the workplace is to conduct a job hazard analysis
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section. Observations Hazards and consequences Control measures Immediate and longer-term actions Timescale (immediate‚ 1 week‚ etc) In the first column of the observation sheets is where you make a note of the hazards you have identified as well as the good practices (do not waste too much time on good practices as this is only worth one mark so as long as there is at least one good practice you can gain the mark for this). We are looking for you to identify 30 different hazards. The next column
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to identify the workplace hazards‚ assess the risks associated with those hazards‚ determine the appropriate control measures and monitor and review the risk management process for effectiveness in providing a safe and healthy workplace.3 There is a four step process in Risk management: “Identify - all hazards associated with a system of work. A hazard is something that can or has the potential to cause injury or illness. Assess - the level of risk posed by the hazard. What is the likelihood that
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How to manage work health and safety risks Code of Practice 2011 Workplace health and safety Queensland Department of Justice and Attorney-General This Queensland code of practice was made by the Minister for Education and Industrial Relations on 27 November 2011 and published in the Queensland Government Gazette on 2 December 2011. This code commences on 1 January 2012. This code is based on a national model code of practice developed by Safe Work Australia and approved by the Workplace Relations
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Part 1 Food Safety Management a) With reference to a food item in your chosen work place‚ describe four distinct food safety hazards‚ including details of how each hazard could occur (4 X 3 marks) Food Item: - Chicken Korma (Key ingredients-cream‚ almonds& gravy served with rice) Microbiological Hazards: - Cooking‚ cooling & storing in inadequate temperature and transporting without care of cross contamination Pathogenic bacteria produce and multiply. Campylobacter–Generally under
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