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Unit 32 M1 The Need for Health and Safety at Work

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Introduction

´╗┐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) ...read more.

Middle

and safely so they don?t injure people around them http://www.healthyworkinglives.com/advice/work-equipment/manual-handling Roles Roles in a business is that each employee has their own play in the organisation also each employee has its own task that they have to complete each day this also helps the business run smoothly and successfully Also employees have roles on health and safety act to keep the workplace safe for example * Be consulted on arrangements for the organisation of the risk assessment and for the appointment of those undertaking the task * Participate in the risk assessment * Alert their supervisors or employers regarding perceived risks * Report any changes in the workplace * Be informed of the risks to their safety and health and of the measures necessary to eliminate or reduce these risks * Be involved in the process of deciding on the preventive and protective measures to be put in place * Ask the employer to put in place appropriate measures and to submit proposals to minimise hazards or to remove the danger at source * Cooperate to help the employer to ensure that the working environment is safe * Be trained/receive instructions on the measures to be put in place * Take care as far as possible of their safety and health and that of others persons affected by their acts in accordance with the training and the instructions given by the employer Health and safety executive Health and safety executive Is the national independent watchdog for work-related health, safety and illness, it acts in the public interest to reduce work-related death and serious injury across Great Britain's workplaces. This organisation is responsible for regulation and enforcement of workplace health, safety and welfare of those who enter the work place, they are private company that examine organisation to see if the employees are working under the correct conditions and work in a safe environment. Health and safety executives follow these internal operational procedures: * Inspection * Investigation * Complaints * Enforcement decisions * Notice * ...read more.

Conclusion

Contamination Contamination is one of the most common causes of food poisoning. It happens when harmful germs are spread onto food from other food, surfaces, hands or equipment. This impacts on food retails because they have to keep bacteria away from their food for example * Don't let raw meat, poultry or unwashed raw vegetables touch other foods. * Never prepare ready-to-eat food using a chopping board, utensil or knife that you have used to prepare raw meat, poultry or unwashed raw vegetables unless they have been washed and disinfected thoroughly first. * Clean worktops and utensils with hot water and detergent and remember to disinfect those surfaces that have come in contact with raw meat, poultry and unwashed raw vegetables. * Always wash your hands thoroughly after touching raw meat, poultry and unwashed raw vegetables, and before you touch anything else. * Always cover raw meat and store it on the bottom shelf of the fridge where it can't touch or drip onto other foods. * Root vegetables such as potatoes, leeks and carrots often have traces of soil on them which can contain harmful bacteria, so wash them thoroughly before use. Don't forget to wash other fruit and vegetables too, especially if they are going to be eaten raw. * Keep dishcloths clean and change them regularly. Using chemicals The chemicals you use at work may include products you buy to use in your core business, or in maintaining your equipment, or in general cleaning. The term chemical could also include hazardous substances you create as part of your work processes e.g. dust created by cutting wood or stone. This impacts food retailers because the law requires you to control the use of chemicals at work. To do this you need to assess the risks in your workplace and implement and maintain effective control measures. Equipment Equipment is a necessary item for a particular purpose. This impacts food retails because they have to use equipment properly and safely like Asda or Tesco butchers should use knifes properly so they keep their staff safe from any accidents. ...read more.

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