Unit 32 M1 The Need for Health and Safety at Work

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Health and safety at work act 1974 (HASAWA)

An Act to make further provision for securing the health, safety and welfare of persons at work, for protecting others against risks to health or safety in connection with the activities of persons at work, for controlling the keeping and use and preventing the unlawful acquisition, possession and use of dangerous substances, and for controlling certain emissions into the atmosphere. This impacts food retailers because:

  • All employers have a duty to ensure the health, safety and welfare of their employees. They also have a duty to protect non-employees from risks arising out of their work activities
  • Accidental injuries, dangerous occurrences and notifiable occupational diseases should be reported to the appropriate enforcing authority and records kept. Records also have to be kept of the results of workplace environmental monitoring, health surveillance and maintenance etc.
  • Adequate precautions should be taken against fires and explosions and adequate means of escape and firefighting equipment should be provided
  • The workplace must be made safe without risks to health. Accidents and work related health damage should be prevented by tackling risks.

Also the workplace should have training programs for their employees to train them so the workplace is a safer place to work in for their employees or customers who go in and out day and night. For example employees/staff should have

  • Emergency procedures, eg fire, first aid, reporting accidents
  • Safe use of equipment
  • Electrical safety
  • Manual handling
  • Safe use of display screen equipment
  • Possible exposure to asbestos
  • Stress management
  • Personal safety
  • Risks and control measures in relation to harmful chemicals and other dangerous substances.

All these training programs will make the workplace a safer place to work at and will help the business do better and can handle any hazards that occur.

Health and safety (first aid) regulation 1981

The Health and Safety (First Aid) Regulations 1981 places a duty on employers and the self-employed to make arrangements for first aid in the workplace. The Health and Safety (First Aid) Regulations 1981 provides protection to workers if they become unwell or injured in all workplaces A business should use first aid to solve any injury’s problems in a business because if employees and customers that have become injured or get struck with an illness in the workplace. This impacts food retailers because they should have a spare room where minor medical procedures can take place, which includes an event of injury or sudden illness, failure to provide first aid could result in a casualty’s death.

Staff at food retailers needs to provide adequate and appropriate equipment, facilities and personnel to ensure their employees/customers receive immediate attention if they are injured or taken ill at work. The business needs trained first aiders and they should know what equipment is required in the first-aid box and they need a first aid room to handle any injuries/illness that occurs.  

The necessary equipment is needed in a first aid box are:

  • First Aid Book
  • Box Plastic Adhesive Bandages - 1" x 3" 16/Box
  • Tweezers
  • Scissors
  • Spool Tape - 1/2" x 5 yards
  • Compress Bandage - 3" x 3"
  • Triangular Bandage - 40"
  • Small Ice Pack
  • Box Fingertip Bandage - 10/Box
  • Box Cloth Knuckle Bandage
  • Eye Dressing
  • Box Telfa Pads - 1 1/2" x 2" 12/Box
  • Roller Gauze
  • Packages Clean Wipes
  • Compact CPR Shield
  • Latex Gloves, Pair
  • Emergency Blankets

The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 (RIDDOR)

The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 (RIDDOR), places a legal duty on employers; self-employed people; people in control of premises. This means they have to Report Injuries, Diseases and Dangerous Occurrences Regulations 1995 (RIDDOR) require employers and others to report accidents and some diseases that arise out of or in connection with work. This impacts food retailers because

  • When an employee or a consumer is injured or has a disease they have to report it.
  • Food retailers require someone who is in charge of the premises to report deaths at work, major injuries caused by accidents at work, and dangerous occurrences

This also means staff/employees need training so they can help the business do well if any injuries or diseases occur, they will know what to do if anything happens during their work hours also they will know how to report it. Food retailers also must have an accident book to record if injuries or diseases occur. The accident book is also a valuable document that organisations can use to record accident information as part of their management of health and safety. It can be used to record details of injuries from accidents at work that employers must report under the Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR).

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Control of substances hazardous to health (COSHH) 2002

The control of substances hazardous to health is to help the person to be aware of chemicals and what the hazards they can cause also this helps them how to dispose of chemicals safely and know how to clean up anything that spills. In every business they have folders that contain every chemical and what it can cause also how to use it so the person doesn’t harm itself or do any accidents COSHH is the law that requires employers to control substances that are hazardous to health. You can prevent or ...

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