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The purpose of this report is to conduct a thorough risk assessment of the premises and identify potential workplace hazards. The risk assessment was conducted using a specially designed Risk Assessment Structure which gauges the potential risk of a hazard by assessing the likelihood of the hazard occurring against the severity of outcome of the hazard.
Through conducting a risk assessment of the facility, seven unaddressed hazards have been identified. The identified hazards whilst mostly low-to-medium risk in nature still present the potential to cause injury to guests and employees, well as causing damage to the company’s property, plant and equipment which could ultimately have a negative impact on the company’s human, financial and physical assets.
The risks associated with the identified hazards are; the potential for the popcorn maker to catch fire, a lack of protective foot ware, filling the popcorn dispenser, tiling in the front-of-house area, hot oil and kernels spitting from the popcorn maker, electrical cord checking procedures and the location of emergency mapping.
In order to reduce the potential risk the identified hazards pose, several recommendations have been made. The potential for a popcorn maker fire to occur can be reduced through adequate training and placing signage detailing the correct cooking method on the popcorn maker. The potential for oil to seep into employees shoes can be reduced significantly be replacing the current fabric based Converse All Stars with leather shoes. If this is not a financially viable option the role of producing popcorn can be transferred to kitchen staff that are required to wear leather shoes. The potential for slips to occur on tiling can be reduced by applying a non-slip coating or placing anti-slip grip over the most vulnerable areas. Introducing personal protective clothing will reduce the risk of burns caused by spitting from the popcorn maker. Monitoring electrical cords on a quarterly basis as opposed to annually will help to detect an electrical hazard before it occurs. Repositioning the facilities emergency map and installing a battery operated touch light above it will increase its visibility in an emergency situation.
Table of Contents
The Candy Bar, being a primary revenue centre, plays a vital role in the operation of a cinema complex. The Candy Bar being assessed for this report is located within a cinema complex at Bondi Junction, Sydney. Alongside the Candy Bar the multi-level cinema complex also contains seven traditional auditoriums, two V-max cinemas, two Gold Class auditoriums and a café and bar.
The primary focus of this report is to identify workplace hazards located within the Candy Bar and provide recommendations to reduce the risk that they pose. A risk assessment has been developed to assess the level of risk that an identified hazard poses. The assessment structure determines the level of risk associated with the hazards by measuring the likelihood of the hazard to ____ against the severity of the harm caused.
2. Background to the facility
The Candy Bar is an 18-meter by 10-meter facility located within the main foyer of a multi-level cinema complex located at Bondi Junction, Sydney. The Candy Bar offers customers both hot and cold food and beverage options and is staffed by up to six employees during busy periods. The Candy Bar has been designed with the intention of being a self-service facility and thus contains a variety of specialized equipment to meet this goal. The facility consists of three primary functional sections; back-of-house, front-of-house and the cash registers. Figure 1 shows a layout of the facility.
The back of house area is where all hot and cold food is prepared for sale and where all packaged goods are stored before being moved to the self service area of the Candy Bar for sale.
The Candy Bar is entirely self service and contains a variety of specialized equipment designed to meet this need.
The registers section of the Candy Bar consists of five touch screen, computer operated, registers, which operate using the Vista POS (Point Of Sale) system. Attached to each computer are hand held scanners which are used to process all items with barcodes.
In June of 2010 the candy bar was closed for several weeks whilst it was rebranded and refurbished. The recent renovation means that a large portion of the equipment in the facility is less than six months old. With the exception of one ice machine all equipment is in good working order. At the time of reporting the carpet which covered the majority of the front-of-house floor has been removed and is in the process of being replaced with tiles.
Fig. 1 Layout of the Candy Bar
3. Analysis of the facilities safety equipment and procedures
3.1. Hazard identification and reporting procedures
The company has extensive hazard identification and reporting procedures similar to that outlined by O’Donnell (1993). As well as actively encouraging employees to report potential hazards. A formal Occupational Health and Safety (OH&S) audit of the premises is carried out each quarter by the Workplace Safety Coordinator (see Appendix __ for job description). When a hazard is identified it is immediately reported to the Duty Manager and the WSC, who assume responsibility for managing the risk. They then assess the level of risk associated with the hazard by completing a mandatory ‘Fixing a Workplace Hazard’ form, which is then stored on the companies intranet and on the OH&S board so that all employees are aware of the hazard. The management team then implement internal controls aimed at eliminating or reducing the risk to an acceptable level. If the hazard cannot be resolved by the management team and WSC it must be referred to the appropriate Regional Manager or the National Operations Executive (OH&S) who will provide assistance in resolving the issue.
In addition to dealing with hazards on a site-by-site basis a National Workplace Health and Safety Committee also convenes quarterly. The committee which consists of six representatives from various divisions within the company meets to discuss OH&S issues which allows for the sharing of information across sites, as a hazard identified at one venue is likely to be present at others.
The cinema has in place a strong OH&S training program. For employees, hazard identification training begins at their induction. As well as participating in workshops employees are also required to fill in a series of workbooks relating to OH&S during their first weeks of employment. As recommended by ____ ___, the company also schedules two formal and compulsory fire and armed robbery training sessions each year to ensure that employees are capable of responding efficiently to fires, evacuations, armed holdups and bomb threats.
3.3. Emergency equipment
Back of house
Emergency equipment located within the Candy Bar includes __ fire extinguishers, __ fire blankets, __ fire hoses __ first aid kits, __ emergency evacuation signs, __ hazardous product information sheets and gasoline generator.
4. Risk Assessment
4.1 Risk assessment structure methodology
Risk estimation can be quantitative, semi quantitative or qualitative in terms of the probability of occurrence and the possible consequence (IRM Risk Management Standard 2002). In order to identify and measure the potential risk associated with identified hazards within the cinema a qualitative risk assessment structure has been developed. The structure takes the form of a two-dimesional matrix (see table 1) measures the severity of the risk against the likelihood of the hazard occurring. The probability of the hazard occurring is divided into four categories; unlikely, possible, likely and certain as recommended by SafeWork SA (2010). An ‘unlikely’ hazard is one that could occur but only in rare circumstances. A ‘possible’ hazard could occur but it would be unlikely for it to eventuate. A ‘likely’ hazard will probably occur at some point in time and a ‘certain’ hazard poses an imminent threat.
75% chance of occurrence.
Will probably occur 25% to 75% chance of occurrence in ten-year
Might occur at some point in time
May occur in exceptional circumstances chances of occurrence are less than 2% in ten-year period.
Risk consequence descriptions
The objective of risk description is to display identified risks in a structured format, for example by using a table. The risk description and assessment of risks. The use of a well-designed structure is necessary to ensure a comprehensive risk identification, description and assessment process. By considering the consequence and probability of each risks set out in the table, it should be possible to prioritise the key risks that need to be analysed in more detail (IRM Risk Management Standard 2002).
1.Name of risk
Minimal, Serious, Major &Catastrophic.
2. Scope of risk
Qualitative description of the event, its size, type,
number and dependencies.
3. Nature of risk
4. Risk tolerance/ Appetite
Value at risk
Probability and size of potential losses/gains
Objective(s) for control of the risk and desired level ofperformance
5. Risk treatment &control mechanisms
Primary means by which the risk is currently managed
Levels of confidence in existing control
Identification of protocols for monitoring and review.
Risk assessment matrix
Minimal:bruising, minor cuts, mild chemical irritation of eyes or skin
Serious:loss of consciousness, burns, electric shock, broken bones, injury resulting in absence from work for more than 3 days, other non-permanent chemical effects
Major:permanent injury will result, major damage to property, plant and equipment or financial assets
Catastrophic:loss of life, severe restrictions in the operation of the facility
Severity of injury:
(Figure Risk Assessment structure presented in a table)
4.2 Identified Hazards
A thorough hazard identification assessment of the facility has identified six unaddressed risks within the Candy Bar.
4.2.1. Popcorn maker fires
It is vital when making popcorn that the correct popcorn making procedures are followed. If oil is entered into the kettle before the corn kernels it can quite easily combust and catch of fire when the seed hits the hot oil. Whilst staff are trained in how to make popcorn this hazard is not highlighted and employees could easily fill the kettle with oil before adding the corn seed, believing that the order of adding the ingredients does not affect the making of the popcorn.
4.2.2 Lack of protective footwear
Currently Candy Bar employees are required to wear Converse All Star shoes. Whilst the shoes complement the uniform the fabric that they are made of presents a hazard. It is possible that whilst making popcorn oil and hot seeds can spit from the popcorn maker or oil can drip from fryers which will seep through the shoes fabric and burn employees.
4.2.3. Filling the popcorn dispenser
The Candy Bar features a large self-service popcorn dispenser, which is maintained by employees from the back-of-house. In order to fill the dispenser employees are required to tip the popcorn in from the top of the unit. As the warmer stands at ___cm this requires employees to stand on a stool in order to do so. To accomplish this task safely a round stool has been provided however the stool is fitted with wheels which could cause it to slip if placed on a wet floor or on top of popcorn which has been spilt on the floor. It is also common for the stool to be taken and used in other parts of the cinema with staff resorting to using milk crates to stand on when filling the dispenser. This has the potential to cause serious injury as the crates are not designed to withstand the weight of a human and also have no nonslip features.
4.2.4 Tiling in the front-of-house area
As part of recent refurbishments carpet that used to cover the floor in the ques to the cash registers have been replaced with tiles. The tiles present a hazard to customers as they become highly slippery when wet which happens quite frequently as customers often spill drinks.
4.2.5. Hot oil and kernels spitting from the popcorn maker
The popcorn machine presents a hazard to employees as it is possible for hot oil and popcorn seeds to spit out of the machine and burn employees.
4.2.6. Electrical cord checking procedures
It is company policy that all electrical cords located within a “hostile work environment” are inspected on a twelve monthly basis and that they are tagged with the inspection date (see fig. ). The company defines a hostile work environment as ‘a working environment where the electrical equipment is normally subjected to events or operating conditions likely to damage equipment i.e. exposure to moisture, heat, vibration, dust and fumes and cord flexing (Greater Union, Birch, Caroll and Coyle 2008). In accordance with company policy the Maintenance Officer who also acts as the SWC inspects the cords on an annual basis. However only inspecting the cords on an annual basis leaves employees at risk of electric shock if the cords are to become frayed or damaged during the year.
4.2.7. Location of complex map
Listed below are a series of practical and realistic recommendations for minimizing the risk of the five identified hazards.
6.1. Popcorn maker fires
To reduce the likelihood of an employee incorrectly entering ingredients into the popcorn maker it is suggested that informative signage is attached to the popcorn maker. The signage should warn of the dangers associated with incorrectly making popcorn and should also demonstrate the correct popcorn making procedure. The signage could easily be attached to the bottom of the middle section of the popcorn maker (see figure _ for example of where to place signage).
6.2. Lack of protective footwear
Two possible options have been identified for reducing the risk of this hazard. This hazard could be eliminated by removing the Converse shoes and replacing them with similar leather shoes which still fit with the theme of the uniform and which would stop spilt oil from burning employee’s feet. This however could be a costly solution as the shoes which are less than six months old would need to be replaced. It is also suggested that the job of making popcorn could be transferred from those who are working in generally in the Candy Bar to employees who are working specifically in the kitchen. Employees working in the kitchen are required to wear protective leather shoes and having them prepare the popcorn would significantly reduce the chance of oil seeping through shoes.
6.3. Filling the popcorn dispenser
It is recommended that the stool that is currently being used as an aid when filling the popcorn warmer is replaced with a small step ladder. Replacing the stool with a ladder similar to that in figure _ will provide a sturdy platform for employees to work with. The ladder is fitted with non-slip steps and non-slip stoppers on its legs which will help to prevent the ladder from becoming unsteady and slipping.
6.4. Tiles in the front-of-house area
To reduce the risk of customers slipping on wet tiles it is recommended that the tiles are covered with a non-slip tile coating. Several companies offer non-slip coatings which are simply washed onto the tiles. The coatings are invisible, do not cause a sticky sensation and can easily be mopped away at the end of service and reapplied the next day.
6.5. Hot oil and popcorn spitting from the popcorn maker
It is recommended that in order to reduce the risk of injury from spitting oil and popcorn kernels, new protective clothing is introduced. It is suggested that employees making popcorn should be required to wear protective glasses and apron which will reduce the likelihood of spits from the popcorn machine from injuring staff. Measures such as these are already mandatory conditions across the United Kingdom (Joyce 2010).
6.6. Electricity checking procedures
As part of an overall strategy of risk control, there are a number of general precautions that should be observed when working with electrical equipment such as computers or printers at the front office.
Always turn off and disconnect the computer from the power point before moving it or doing any electrical work on it. Remember, a computer carries at lease 240V and needs to be treated with respect.
Become familiar with electronic equipment before operating or servicing it.
Try to avoid working on live equipment but when it is unavoidable never work alone.
When servicing electrical equipment never leave it turned on when unattended.
Observe warning signs or stickers on computer equipment.
Due to its public nature, the establishment has to maintain emergency system to use in the event of a power failure. The system includes gasoline-powered generators to provide sufficient power for lighting computers, corridors and limited elevators service. Frequently this emergency system is automated. Although in some instance the workers have to switch the main electric plug. The workers should be educated and prepared for such instances to avoid panicking situation. (Dittmer 2002)
6.7. Appropriate Emergency Planning
The staff at the Candy Bar should be trained according to the guidelines of Emergency Planning Committee. The management should ensure that appropriate people are assigned to specific roles on each shift and their responsibilities in emergency situations are clarified. (Van der Wagen & Goonetilleke 2004).
The Risk Assessment Report has analysed present and potential risks at the Candy Bar of Event Cinema Bondi Junction. It was found that the premises were surrounded by various hazards such as pop-corn maker fires, lack of protective footwear, tilling in-front of the house-area and Hot oil and kernels spitting from the popcorn maker. Due to it’s Public nature offering hospitality to a large number of people everyday even though the management followed OH&S policies and procedures for risk prevention. The identified risks are then “analyzed to establish the exposure for each risk and to determine which risk items are the most important ones to address. The report also provides effective recommendations on how to implement risk prevention strategies and risk treatments such as establishing a three-day employee-training workshop to ensure employee and customer safety at the premises. Also appropriate emergency planning should be implemented involving specific people assigned to specific roles in emergency situations.
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