Quest 2&3: Meet my fellow OH&S friends
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Meet Holly: Sandwich Artist/Hospitality Manager/Nursing Student

Meet Holly: Sandwich Artist/Hospitality Manager/Nursing Student | Quest 2&3: Meet my fellow OH&S friends |

Holly is a Manager/Sandwich Artist (work joke). We both Manage a health and sandwich shop as well as study at CQUniversity. Holly gives us her firsthand insight of OH&S in her workplace.

Casey Solis's insight:

OH&S Staff Aspect

-Staff Safety

 Cuts & Burns:

 Common injuries in this workplace. Staff are instructed to take caution when using sharp knives in food preparation, and to be aware of hot surfaces such as baking trays and toasters. All management and some staff are trained in first aid and are able to provide primary treatment should injury arise. 


Electrical Equipment:

All equipment and electrical components of the shop are inspected by a licensed electrician. Staff are required to report faulting equipment to management immediately, who will then notify an electrician to service or fix the issue. 


Hazardous Cleaning Chemicals:

All chemical dilution factors and practice procedures are displayed beside where the chemicals are stored. Each staff member is trained in the correct use and handling of these cleaning chemicals. 


Equipment Handling:

Staff are trained in the proper use and operation of equipment such as meat slicers, juicers and toasters. Correct assembly and operation is displayed in equipment procedure manuals, and can be reviewed by staff at anytime. 


Manual Handling:

Works are trained in safe manual handling procedures such as the lifting of heavy stock or equipment. The storeroom and cold room for example are organised to accommodate for heavier/bulky items to be located on the lower shelves. 


Slips, Trips and Falls:

It's imperative from the sake of staff safety that any spills are dealt with and addressed immediately to avoid staff injury. Wet floor signage is utilised in the interim while the spill/mess is being rectifyed. Non-slip flooring and footwear is implemented throughout the shop, and staff are educated on safe workplace practice.

Any tripping hazards are to be removed immediately and the shop is kept clean and organised to limit the risk of trips and falls. 


-Customer Safety

Food Preparation and Storage Safety: 

All food should be correctly prepared, cooked and stored according to safe food practices. Proper food preparation and storage information is displayed throughout the shop, constantly reminding staff of safe food practices. 


Food Allergies:

Special consideration and care should be given to customer's with food allergies. Staff are to be aware of proper food preparations and cautious of cross contamination making food for customers with allergies. 




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...QUEST3: HOLLY IN HOSPITALITY... A Guide for Young Workers in Hospitality

You are probably aware that a large percentage of persons employed in

the hospitality industry are either school students or recent school leavers. The age of the workforce together with high levels of staff

turnover raise occupational health and safety concerns in the industry.

As a young worker in the Hospitality Industry you stand a much higher

risk of being injured at work than older workers.

Injury statistics show that a high proportion of workers under the age

of 24 will be injured during their first year at work. Some of these injuries

will result in permanent disability, ongoing pain and in extreme cases death.

Casey Solis's insight:

This information booklet is both comprehenisve and easy to read. It views OH&S in hospitality from a young persons perspective. At the end of the booklet is a checklist, which encourages young workers to actively seek out and utilize safe work practices.

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...QUEST3: HOLLY IN HOSPITALITY... Workplace Health & Safety. National compliance campaign- New and young workers in hospitality.

Casey Solis's insight:

 The primary purpose of the this campaign was to reduce the risk of injury and illness to new and young workers by raising the awareness of:

duty holders regarding controlling risks to new and young workers, andnew and young workers regarding their rights and responsibilities in terms of workplace health and safety.

In summary after the conclusion of the campaign opportunities for improvement, specifically relating to new and young workers, were identified in the provision of induction training.

The training and induction of staff into a hospitality management role is essential to efficently enforcing the compliance of OH&S in the workplace.


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Meet Hope: QAS Advanced Care Paramedic

Meet Hope: QAS Advanced Care Paramedic | Quest 2&3: Meet my fellow OH&S friends |

Hope is an advanced care paramedic level 2 with the Queensland Ambulance Service. Hope works in a fluid and ever changing environment however OH&S is a constant and consisted aspect of her workplace. Hope gives us her firsthand insight into OH& in her workplace.

Casey Solis's insight:

Patients and unknown environments:

Paramedics work within unknown environments and with a variety of patients in a vast variety of medical and social situations. Hope is never fully sure of who or what she'll encounter. On some jobs the safety and integrity of the infrastructure of the residence is sketchy. On some jobs the safety and stability of the patient themselves can be sketchy. Situational awareness is paramount and is major practice in Hope's workplace. Danger, risk and hazards are identified before contact and assessment of the patient is made. Basic self defence is taught and staff are further encouraged to pursue self defence practices in order to reduce their exposure to violence and abuse. 


Infectious Diseases and Materials:

Paramedics are on the front line of community health, often encountering contractable and infectious illnesses. Also drug and chemical exposure such as administering inhalation drugs such as Methoxyflourane, pose significant long term health risks. Paramedics are educated in infection control practices such as PPE for themselves as well as the health risks involved in the exposure to drugs and various other chemicals. 


Medical procedures and equipment:

As a follow on from the above section the safe operation of medical equipment (such as sharps) and disposal of used/contaminated materials are paramount. PPE should be employed to reduce the risk of exposure for paramedics and the proper disposal of materials should be employed to the reduce the risk to others.  


Lifting and Patient Handling:

Correct lifting of equipment (e.g. stretchers etc) and correct patient handling is employed to reduce the risk of musculoskeletal injuries in paramedics. Weighty equipment is often required to be lifted and carried into and out of patients homes and workplaces.  Patients themselves are trending to be heavier as obesity becomes a growing pandemic within our society. Paramedics often don't have specialised equipment such as hoists and hydraulic driven devices to aid in patient handling and extrication, instead rely on strength in numbers and safe lifting techniques. 


Road and traffic hazards:

Paramedics must be prepared to drive in high-stress, congested/compromised, wet weather and high speed traffic situations. Doing so increases the risk for a traffic incident to occur. All paramedics are trained in defensive driving courses, however the risk of an accident occurring is significantly higher than the average driver. Also on scene at many road traffic collisions/crashes paramedics are required to excruciate, assess and treat patients from hazardous environments. 


Fatigue & Mental Health:

Paramedics can work long and strenuous shifts. A major number of ambulances operate on an EA or Call Out roster, whereby fatigue can sometimes be difficult to manage. 

To make matters worse, Paramedics encounter some very desperate and distressing situations, which increase the risk of individual paramedics developing mental health issues. The QAS offer counselling services to staff, however encountering and experiences horrific cases can never be prevented. 

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Meet Ben: Farrier/Equine Dentist/Horse Trainer and Breaker

Meet Ben: Farrier/Equine Dentist/Horse Trainer and Breaker | Quest 2&3: Meet my fellow OH&S friends |

Ben has been around and worked with horses his entire life. His love and passion for horses are made him into quite an established trainer and horseman. However Ben's workplace differs from my other OH&S friends as he offers quite a different insight and aspect to OH&S in his workplace.

Casey Solis's insight:

Unlike my other OH&S friends the Ben's workplaces exhibits unquantified risk. He works with very large, often wild, and unpredictable horses. Ben weighs up the risks each and every time he works with horses, however the risk is often put aside for the sake of getting the job done. 


Protective Equipment and Workwear:

Ben admittedly doesn't wear a helmet, and often employs the "she'll be right" mentality, however admits that he should use it.  He states that "if you're going to come off, what you're wearing isn't going to make it hurt any less, it may make you look prettier, but it'll still hurt the same". He does wear closed in footwear with no grip along with safety stirrups which allow your feet to slip out of the stirrups and reduce the risk of being dragged if you do fall off. 



Horse behaviour is a huge element to Ben's work. Being able to read the behaviour of a horse in order to predict what follows is paramount. Horse behaviour can give cues which help you avoid being kicked or bitten. Again this ability to read horses can't easily be taught it comes with experience. 


Arena setup:
All work areas are filled with soft sand, so if he does come off the horse he lands of a soft surface.  The horse is never confided into small spaces, which pose significant risk to the rider and also scare or frighten the horses further. 


Horses are large animals, and correct/safe handling of them comes from years of experience. In this instance there is no OH&S book for Ben to follow to indeed minimise the risk of personal injury, instead basic measures are implemented to minimise "the hurt" as he says. 


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Meet Laura: Personal Trainer

Meet Laura: Personal Trainer | Quest 2&3: Meet my fellow OH&S friends |

Laura is a Personal Trainer. She works in the field of Health & Fitness, in not only the confines of a gym but also public places such as parks.  Laura gives us her firsthand insight of OH&S in her workplace.

Casey Solis's insight:

The OH&S Issues that apply to Laura, also apply to her clients. These are listed below: 


-Personal & Client Safety Issues

Manual Handling:

In order to be a PT, your own personal level of fitness must be up to standard. You're handling weights and fitness equipment daily. Correct weight lifting techniques must be executed in order to avoid personal injury. 



Ensuring the equipment is operational and suited to the clients height and physical ability. Pins should be secured before equipment is used to avoid injury to operator and damage to the equipment.

Safe work loads and in structures are displayed on the equipment itself.



Working outdoors posses environmental risks such as environmental exposure. Responsible attire such as hats and closed in footwear help avoid injury and health problems during outdoor PT sessions. PT's are also first aid trained in the event of injury or illness.  



Special consideration is given to not only the client's physical wellbeing but also hers. Heart rate monitors and appearance  are tools used to monitor and gauge physical state and wellbeing, in an attempt to avoid overexertion. 


Sprains & Strains:

Again PT's are first aid trained in the event of injury or illness.  However appropriate measures and techniques should be utilised in order to reduce the risk of sprains and strains Eg. Proper warming up and stretching exercises. 





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...QUEST3: HOLLY HOSPITALITY... Managing Health and Safety in Food Retail.

There are many types of food franchise businesses in Australia, each with their own business models and systems in place.

Some franchisors require their franchisees to follow their systems as precisely as possible, while others are less specific.

This handbook aims to assist franchisors develop an effective health and safety system and help franchisees understand how to implement this system in their workplace.

It outlines the main elements of a simple health and safety system, which include: management commitment, consultation with workers, identifying hazards and reducing or removing risks, training and supervision, reporting on safety, managing workers’ compensation claims and the return to work of injured workers. This handbook also includes practical advice on common hazards in food retail such as manual handling, slips, trips and falls and working with electrical equipment, machinery and chemicals. It also contains an induction checklist, a hazard identifi cation checklist, a training register and an injury report that franchisees can use in their workplace.

Casey Solis's insight:

This is a well written handbook which first discusses the common hazzards in a hospitality workplace, and then directly flows on to discuss tips and suggestions to retify and/reduce these risks.

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...QUEST3: HOLLY IN HOSPITALITY... Health and Safety information - Workplace Health and Safety Queensland

These health and safety tips provide general information on ways to manage   the most common hazards and risks in your industry. By following this guidance   you will be going a long way to effectively managing health and safety in your   workplace. However, every workplace is different and you must not take this information as being all that you need to do.


Burns and scalds

Electricity Emergency preparedness and response Hazardous substances

Heat stress

Machinery and equipment

Manual tasks

Personal security

Slips, trips and falls

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......QUEST3: HOLLY IN HOSPITALITY.... Working standing up - OHS Reps

......QUEST3: HOLLY IN HOSPITALITY.... Working standing up - OHS Reps | Quest 2&3: Meet my fellow OH&S friends |

Standing is a natural human posture and by itself poses no particular health hazard. However, working in a standing position for long periods of time and on a regular basis can cause sore feet, swelling of the legs, general muscular fatigue, lower back pain, stiffness in the neck and shoulders, all in a relatively short time. These are common complaints among salespeople, machine operators, assembly-line workers and many others whose jobs require prolonged standing.

There is no single, ideal body position for working. Constant sitting is not the safe alternative to constant standing, in fact prolonged sitting is a risk to health and safety as well (see Sedentary Work).  For the best health and safety outcome, workers should be able to adopt a variety of positions - that is to have the option to sit, stand, move around and vary the nature of work tasks.  It is important for the worker to be able to equally distribute loads on different parts of the body, with no physical strain.


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QUEST3: HOLLY IN HOSPITALITY. Health and safety in the hospitality industry - Cafe Online homepage - Workplace Health and Safety Queensland

Cafe Online is an Workplace Health and Safety educational tool for the hospitality industry.
Casey Solis's insight:

This is a great interactive website that outlines the workplace health and safety risks in various hospitality settings. Each interactive link, allows the reader to explore a different hospitality aspect and identifies what OH&S risks might be present.

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Meet Ben: Lieutenant Royal Australian Navy

Meet Ben: Lieutenant Royal Australian Navy | Quest 2&3: Meet my fellow OH&S friends |

Benji has been a member of of Royal Australian Navy for over 5 years. He's served actively in Australia and throughout the world. Ben gives us his firsthand insight to OH&S in his workplace.

Casey Solis's insight:

Hazardous Chemicals:

Hazardous products such as jet fuel exposure pose significant risk. 

Correct storage and handling of hydrocarbons to limit exposure of hazardous materials. PPE is a major countermeasure implemented to reduce the health risk these material pose to crew members. 

All correct use, storage and handling of hazardous materials are outlined in training and are routinely reminded. 



Significant risk surrounds the use of live ammunition and training with such equipment. Proper training and safety practices are strongly and strictly enforced. 


High Level of Industrial Noise:

Aircraft noise such as jet engines are common workplace hazards. Again the correct implementation of PPE is strictly enforced to reduced noise exposure to crew. 


Confided spaces and Obstacles: 

This workplace has many obstacles and confided spaces. Crew are to be aware of their surrounds and care is to be taken when moving around the vessel. High vis tape is used to identify step up points as well as low head spaces. 



Long hours during training exercises and missions induced the risk of fatigue among crew members. Often shift rotations aim to reduce this risk however at times these rotations are unrealistic forcing crew members to run overtime.


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