OHS Quest 2 & 3
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Quest 3 Jo

Quest 3 Jo | OHS Quest 2 & 3 | Scoop.it
Tammil Toombs's insight:

Temperature:

Temperature control when handling foods need to be closely watched and monitored so that no one will get sick from the food. By understanding the risks involved and the prevention of temperature control will ensure the tuckshop can produce food to the correct standards and no one will become sick. If there is less time between cooking and serving it will help ensure pathogenic bacteria do not have the chance to grow. Different foods have different cooking and serving temperatures they need to be at so risks of potential bacteria from growing are immediately eliminated. By effectively cooking and serving between the correct times and temperatures will manage OHS issues that involve temperature that could easily arise. By following food safety guidelines and serving food guidelines will ensure all requirements are met.

http://www.foodauthority.nsw.gov.au/_Documents/science/risk_assessment_vulnerable_persons.pdf

 

Personal Hygiene:

Personal Hygiene within any business is vital and it is even more impotent when dealing with food and customers. Having the correct hygiene standard’s and practice will help ensure risk can be prevented from happening. Hand washing within a tuckshop is so important in ensuring pathogenic bacteria are not transmitted from the person to the food. By effectively following the hand washing technique will ensure no diseases can be transmitted to the food. The hand washing process ensures dirt and germs are being eliminated as much as possible. Each stage of hand washing will help the process of soil removal and the reduction of microorganism that can cause illness. The correct hand washing technique should be done in 4 steps such as:

Rinse under clean, warm running water;Apply soap and rub all surfaces of the hands and fingers together vigorously with friction for at least 10 to 15 seconds, pay attention to the area under the fingernails, between the fingers/fingertips, and surfaces of the hands, arms;Rinse thoroughly with clean, warm running water; andThoroughly dry the hands and exposed portions of arms with single-use paper toweling, a heated-air hand-drying device, or a clean, unused towel from a continuous towel system that supplies the user with a clean towel.

By correctly following the hand washing technique will assist in the managing of OHS issues such as bacteria within the business. There is a personal hygiene guideline put in place for workers to follow so standards are always met.

http://www.comlaw.gov.au/Details/F2012C00767

 

Cleaning and Sanitising:

Cleaning and sanitising are sometimes mixed up but working in a school environment understanding what those two actions mean will ensure everyone has a clear understanding of the differences and the importance of each. In school tuckshops cleaning and sanitising has an important role when dealing with foods and preparing the foods. There needs to be high standards of cleanliness within all parts of the tuckshop to ensure bacteria do not grow and food doesn’t become contaminated. Cleaning involves using a warm damp cloth to wipe away any dirt, dust or loose food particles, utensils, or benches that are used regularly need to be clean and sanitised each time. To sanitise is to apply heat/chemical to the surface to reduce any organisms that are still on the surface can be immediately eliminated. By cleaning and sanitising equipment, utensils and benches will ensure the risk of germs spreading in decreased. Every tuckshop needs high standards of a cleaning process or else they may face the risk of not making someone or everyone really sick, but they could be shut down due to poorness of health standards. Following the food service sanitation chart will help all workers with knowledge on the cleaning process, importance, methods, frequency and more. If the correct method is followed bacteria can be prevented and risk management is understood.

http://www.austchems.com.au/other_food_safety_cleaning.htm

 

Cross Contamination:

What is sometimes overlooked in businesses is cross contamination. Cross contamination doesn’t always just apply to dirty hands crossing with foods it can also be found when raw foods are stored above cooked foods, or when seafood is mixed with meats. Incorrectly storing foods is running the risk of a high chance of cross contamination occurring. If raw foods its stored above cooked foods there is the risk of the juices from the raw food coming into contact with the cooked food. Ensuring that cooked food is always stored above raw will stop the cross contamination. Always ensuring there are two different chopping boards and knives used when dealing with raw to cooked are always cleaned with hot water and detergent will also reduce the contamination. If any boards are scratched they should be chucked away and bacteria can hide in the scratches. Ensuring that foods are correctly stored and different boards are used for the different foods will help stop cross contamination from occurring. In all tuck shops all members must follow the food safety act to ensure everything is done to the correct standards and no one will fall sick. By correctly following the act will reduce any OHS management issues that could arise due to lack of standards.

http://www.education.vic.gov.au/school/principals/management/Pages/canteensafety.aspx

 

Food allergies:

One of the biggest silent problems are food allergies. When having to cater for a whole school there is always that chance that a handful of students or staffs have a food allergy. When in tuckshops food allergies need to be taken seriously and members of the tuckshop need to be fully aware of whom the people are and what they are allergic to. When preparing meals different equipment may need to be used when preparing foods for those with allergies as the chance of some of the foods getting on person with the allergy is high and no one wants to risk that. Some practices that need to be taken into consideration when preparing foods for those with allergies is by checking food labels ensuring no presence of the allergen, develop cleaning practices to make sure all surfaces and equipment is clean each time when used and create a safe tuckshop environment by offering foods the allergy friendly. Following all standards will ensure no one becomes sick and all OHS issues are addressed before arsing.

http://www.foodallergy.org/schools/cafeteria

 

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Alan (I.T Technician)

Alan (I.T Technician) | OHS Quest 2 & 3 | Scoop.it
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Alan is an I.T Technician, he does many different jobs ranging from fixing internet issues to cabling inside warehouses. Every day he faces a new job that is needed to be done, all the jobs he does revolves around I.T in some form. Some issues Alan may face are:

 

Possible risk of electrocution: When dealing with electricity he needs to be extra carful that all PPE is being worn. Without the correct PPE he could face serious injuries and shock. Electricity is a common factor when fixing internet connections and cabling.

 

Possible risk of injury via sharp objects inside or a case and/or tools: In every environment Alan has to deal with different tools to get each job done, if he is not carful he may inflict injury on himself. When fixing a computer there are many small sharp objects inside and not paying attention will have consequences.

 

Risk of tripping via cables on the floor: Cabling could be either done inside of a roof or just on the ground. No matter the environment he has to be extra careful not to trip on the wires, not only could he hurt himself but also risk the cables sparking.

 

Risk of epilepsy attack due to constant flashing from monitors: Being inside a office all day fixing a client’s internet or setting up a program is not only exhausting on the brain but also the eyes. Constant looking at a computer screen tends to play the eyes and after a certain amount of time his eyes will begin getting tired and sore.

Risk of dropping heavy objects onto limbs: Different jobs require different parts, some jobs require loads of heavy boxes of parts that need to be put together. Without the correct procedure he can face back injury or risk of dropping the object.

 

No matter what form out job that is being done there is somewhat an OHS issue that can be found. The human body is fragile and needs to be protected in different ways. Each and every job out there is different in some form and different jobs needs different procedures that need to be followed. Procedures are placed in the workplaces so that no form of injury can occur and that hazards are eliminated.

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Cecil (Full Time Carer)

Cecil (Full Time Carer) | OHS Quest 2 & 3 | Scoop.it
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Many years ago when my grandmother (Masie)become really sick she found out that she needed to have dialysis every second day to ensure her kidneys were flushed out and cleaned. Without the dialysis she could have died. Cecil lives in Ingham with Masie and the only closest hospital with a dialysis machine was Townsville which is 110km away, this made it harder for her to be able to get the treatment as travel played a factor. Luckily Cecil volunteered to be her full time carer and be trained extensively for 10 weeks on how to operate the dialysis machine and what he needs to do. Some risks and hazards that are involved in this are:

 

Sharp objects and Bacterial: Cecil has to deal with needles when he has to place two tubes in her right arm to ensure the bad blood is taken out and the good blood is put in. He needs to be very careful when placing the tubes in her arm and when taking them out, not only could he hurt himself but also Masie if the process is not done correctly. Once finished with a needle is needs to be immediately thrown away into the sharps container.

 

Environmental: When the room is being used Cecil needs to make sure whatever is touched or used is extensively cleaned with a neutral detergent with water to stop germs from spreading. Linin that is used on the chair needs to be washed immediately after.

Cecil needs to ensure that his hands are always washed with a antibacterial wash when dealing with Masie. He needs to ensure that if he has an open wound that it is immediately covered or else he could affect Masie. The staffs at Ingham hospital are always on standby if something was to go wrong.

 

Mechanical and Equipment: The machine is fairly big and he needs to ensure it is always clean with a specific disinfectant and is to be placed on an even surface to stop it from rolling/tipping. The best thing about the machine is if there is something faulty or not working the machine will beep continually to notify Cecil that there is a problem. Cecil will than check the machine to find out where the problem could be. The machine is regularly checked by the hospital staff at Ingham hospital. The room in which the dialysis machine sits needs to be always clear of any clutter to make sure that nothing can be tripped on.

 

Cecil may be old but he always ensures that Masie is never at risk and that he always updates himself on information to make the process a success each and every time. He always ensures that correct procedures are followed before commencing. Without being aware of what is going on around him many OHS issues could arise. By always learning and updating your current knowledge can play a vital role in identifying and eliminating risks and hazards in any environment.

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Riley Taylor (Cyclist)

Riley Taylor (Cyclist) | OHS Quest 2 & 3 | Scoop.it
Tammil Toombs's insight:

Riley rides on both road and dirt. As a cyclist Riley needs to pay extra attention when riding as some OHS issues could arise such as:

 

Weather conditions: No matter the given day the weather could take an unexpected turn and what was thought to be a sunny day could turn into a wet dangerous track. Whether plays a factor for riders and ensuring they are prepared for any conditions will ensure the rider is able to judge the track and to identify if it is safe to ride on.

 

Bike Quality: If the bike has been battered over a very long time, the bike should be thoroughly checked before going out onto roads and dirt tracks. By eliminating risks while on safe stable land can ensure that the risk a battered bike could cause is identified and eliminated before getting hurt. A bike needs extra care as over time brakes can become stiff and wheels can flatten.

 

Track Quality: Not knowing the track quality before going out to ride can become an issue, for example if going onto a track which has just had a lot of rain could mean the track has been flooded and eroded. Examining the track before riding could benefit the rider in many ways.

 

Rider Judgment: When riding for leisure or in competitions, riders need to be aware of how much space they are giving another rider. If two riders are riding close to each other and are not judging the space between them correctly a collision can occur. To prevent collisions occurring riders need to ensure they are putting the right amount of space between them and another rider and this needs to be done with great judgment. Building great judgment as rider takes lots of practice and needs to be done to ensure their own safety and the safety of other riders.

 

Cyclist needs to pay extra care on not only track quality and water conditions but also the most important OHS management is maintenance of the bike. By identifying the risks beforehand and eliminating can ensure the rider has a safe ride each time.

 

 

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Robert (Heavy Fabrication Engineer)

Robert (Heavy Fabrication Engineer) | OHS Quest 2 & 3 | Scoop.it
Tammil Toombs's insight:

Meet my dad Robert, he has been a boilermaker for 7 years now. He faces many different OHS issues in the different workplaces. He does not work in one spot, he goes to different places in different working conditions. As a boilermaker/welder for some jobs he has to be suspended on a boom lift at different heights to weld. In the picture Robert is on the boom lift 10 meters off the ground. Some issues he may face are:

 

Electrical: Being the only person on the lift having to weld at different angles and having to make sure the equipment being used is working correctly could cause some problems. For example if there were some electrical problems with the equipment being used, and it was not tested before he went up he could face shock, burns or go into cardiac arrest if the equipment was to begin playing up.

 

Gravitational: He is inside the boom lift which is mechanically raised above the ground he could face injuries or death if the machine was not working correctly. If the machine was placed on an uneven surface it would mean that the welder would have to be extra careful when moving on the lift as the machine could tip. However it would also depend on the type of machine it is as there are machines which have sensors to sense that there is an uneven surface.

 

Acoustic/Vibrational:  When in the different working environments he faces different sounds when welding. Not only can the welding noise affect his hearing but also the other surrounding noises from machines. If the correct PPE was not worn loss of hearing or disorientation or dizziness could be faced, making this a safety hazard for himself and others around him.

 

No matter where you are or what job you are doing Occupational Health and Safety (OHS) is everywhere in every job. To be able to successfully finish a job without any issue you need to make sure that you have followed the correct safety precautions and are aware of the potential hazards in every given situation. Not knowing or having an idea of potential hazards and safety risks can not only put yourself in danger but other around you.

 

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Jo (School Tuckshop Convenor)

Jo (School Tuckshop Convenor) | OHS Quest 2 & 3 | Scoop.it
Tammil Toombs's insight:

As a Tuckshop convenor Jo is in charge of what gets made, how the food is be prepared and what needs to be done to ensure health and safety of the workers and children. Though Jo works in a small environment where the workers and herself are still faced with safety and health hazards such as:

 

Sharp Objects: Preparing food for the children means dealing with sharp objects such as knives. If the correct footwear is not worn and a knife was to fall off the bench it could cause serous injuries. Knives are most common sharp object that could be found in a tuckshop. If someone was to cut themselves they would need to make sure they apply a band aid and wear gloves for the rest of the day.

 

Hot equipment: Within the kitchen there could be up to two ovens in the environment. When both ovens are on at the same time can generate a lot of heat in the area, being careful not to lean on the oven and making sure that everyone is aware that the oven on will prevent injuries from occurring.

 

Electrical appliances: If electrical appliances are not regularly checked within the tuckshop the staff could face serous injures such as an electric shock.

 

Food Handling: When selling and handling foods the correct PPE is to be worn so that the food does not become contaminated. If any of the workers come into work sick she sends them home as they could pose as a risk for the health of everyone.

 

Jo must always ensure she is up to date with any changes to the workplace polices as dealing with food and children are very risky if a problem occurs. OHS doesn’t need to be about the simple things, OHS is very complex and the little thing you may think wouldn’t be an issue could turn out to be a bigger one.

 

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