Scooped above are the Comcare codes of practice for workplace health and safety. Once again although it does not focus specifically on the kitchen as an OHS environment, it details issues which also apply to the kitchen and hospitality. Such a document would be helpful to my franchisee so as to ensure proper measures are installed and easily accessible in the case of an issue within the kitchen.
Scooped above is a kitchen inspection checklist, which evidently behove someone like my kitchen manager or franchisee employer. Published by the university of Wollongong, it details the basic requirements for a good health and safety environment. The checklist divides all the requirements into sections to be checked such as "environment" and "electrical". This would be very useful for my kitchen manager to ensure the kitchen complies with all safety and health requirements involved with running the kitchen.
I have chosen to focus on the kitchen (scooped below) as the area of OHS issues. Scooped above it is the official government document for OHS issues within the hospitality industry. It details not only issues and ways of prevention within the workplace but also things such as shift work, medical documents and the proper officials to report to in the case of an incident within this particular workplace. This would evidently, given it is an official document, benefit my kitchen manager and my franchisee in the case any hazard occurring in the restaurant.
Above is a picture of my mate Jack on our ski trip not two weeks ago. Jack was snowboarding and was new to the sport so many a joke and conversation came up about possible injury. We love snow sports but nevertheless it is somewhat of an extreme sport. Possible OH&S issues are everywhere on the mountain, colliding with other snow-goers, over estimating your ability and attempting a dangerous run, obstacles everywhere to be seen all of which carry the risk of broken bones, injury and sometimes even death. The risk is definitely worth the reward of feeling the way you do when on the snow.
Above in all his glory is my mate and kitchen manager Zac. Note: I work at Hogs Breath Cafe. A commercial kitchen typically contains a wealth of OH&S issues including burns from numerous sources and bodily harm from knives. Demonstrated above and in conversations had during almost every shift is a situation which could cause varying degree of burns. Not only from the stove plates but from the boiling water. An important note is that these issues are amplified during a busy saturday or friday night. On these days one must deal with the nights stress but also take consideration of all possible burns and injuries.
Repost from Passenger Md Ali Md Salim or otherwise known as Halu Satonaka (@masa1777 on instagram) who was on his way home to Malaysia from Amsterdam, Netherlands. **VIDEO DESCRIPTION** The...
Marcus Russell's insight:
I believe there is risk associated with everything that you do and even though some things happen such as the case Malaysia flight MH17, one should be halted but not turn back. Take these things as a learning experience and push forward.
P.S Respects to all those that were victims of the flight and their families.
More or less, within three years I plan on flying to all manner of countries around the globe. Absorbing whatever I can as I fly to other places as a commercial pilot. I suppose there will be some extent to fulfilment in the responsibility and pressure of being a pilot, all of which is a part of the entire experience.
Above is a scoop detailing a less specific view of OHS issues, meaning it does not specifically focus on the kitchen as the place of OHS. Instead it provides an overview of OHS practices that can be applied to all environments. In such a case, this is relevant as it provides methods and tactics that can be employed in order to combat and handle any OHS issue that may occur. It outlines key concepts in risk management and details a cycle by which a hazard can be managed. Such a document would also behove my kitchen manager, Zac.
Scooped above is a kitchen hazards article published by the University of New South Wales. The article provides a base understanding of the hazards, methods of hazard reduction and other links to many, many relevant topics within the kitchen. This includes, for example, ways of handling new employees, ensuring they understand the OHS issues within the workplace.
Above is a picture of my flight instructor, Gary. Being a flight instructor carries the obvious issues associated with flying heavy machinery such as flight malfunction, engine failure and pressure issues at high altitudes. But and even more serious issue associated with being a flight instructor is considering all this with an inexperienced flyer in the seat next to you. Having to teach the student encompasses possible problems that could happen. This whole principle encompasses flying as whole, as a pilot you must ask "what if?". To ensure all possible outcomes or occurrences of a flight are considered and handled.
Pictured above is a scrum. Not just any scrum, a blue mountains scrum (aqua blue). Scrums in rugby union are, as a whole, a huge safety issues. This is why many different techniques are implemented yearly by the NSWRU to alleviate the damage a scrum can cause. In front of jersey number 8 is the position known as "loose head prop" (no. 3). In blue mountains the position is held by the prop Daniel B. When asked he gave a less than typical response. He outlined that not only do the props have to play a safe scrum for themselves but its their job to alleviate some pressure from the hooker; the man in the middle of the scrum. Issues involved include varying degrees of back injury, neck injuries and possible broken bones depending on which part of the scrum collapses (should it collapse). Not only this but the senior grades experience increasing pain with decreasing joint strength.
The Economist (blog) The electric Airbus The Economist (blog) AMONG the aircraft taking to the sky at this week's Farnborough Air Show in Britain, one of the smallest—and certainly the quietest—was a two-seater powered entirely by a pair of...
Marcus Russell's insight:
As technology advances and the world joins its ideas to further all industries, this means the airplane will evolve as well. Who is to say that the planes I practice in now will not be obsolete when the pilots of the next generation begin their own training. Systems will be more advanced with the need for human input fading, but I believe that need should still remain. The article above indicates a minor advancement but an advancement all the same.
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