Question:
You manage a restaurant. You have identified that there is a risk that kitchen staff might burn themselves when using ovens, hotplates and deep-fryers. Undertake research to access and obtain information and data to determine risk controls that might be put in place. Name your source and summarise the information you have collected. Discuss in 100 to 120 words.
What sources of information and data might be accessed to determine the nature and scope of workplace risks and risk controls? Discuss in 100 to 120 words.
Answer:
A significant number of workplace hazards can be prevented from the risk control system of workplace hazards training. While running entire process of business of a restaurant the role of kitchen staffs is undeniable. Most of the health hazards are identified from kitchen especially from gas ovens, hotplates and deep-fryers. Therefore, the responsibility of an efficient risk control manager is to identify the workplace and health hazards related to kitchen for overcoming the risk factors. As per the responsibility of risk managers, deep fryers should have proper mechanical maintenance so that so that it can maintain temperature. 190 degree Celsius is called normal temperature of a deep fryer[1]. Therefore, an efficient cooking staff should have proper training and skill before using this oven. At the degree of 220ºC oil starts to smoke widely. Therefore, in order to control the risk system in deep fryers, the employers should provide proper training to control the oven while providing services. On the other hand, ovens should be checked before using it every day. Burners should be cleaned properly so that flashpoint of cooking does not get blocked. Hotplates are primarily portable especially useful for heating and cooking foods at once. Before using hotplates the kitchen staffs should use glubs properly so that the raising heat cannot affect them. In addition, hotplates are suitable for larger kitchen appliances[2]. Therefore, the restaurant should have an option of larger kitchen so that hotplates can be used properly.
Reference List:
Brown, Arthur. “Workplace Health and Safety.” The Practice Manager’s Law Handbook: A Ready Reference to the Law for Managers of Medical General Practices: 52-85.
Sheeran, Paschal, and Michael Silverman. “Evaluation of three interventions to promote workplace health and safety: evidence for the utility of implementation intentions.” Social Science & Medicine 56, no. 10 (2003): 2153-2163.
[1] Brown, Arthur. “Workplace Health and Safety.” The Practice Manager’s Law Handbook: A Ready Reference to the Law for Managers of Medical General Practices: 52-85.
[2] Sheeran, Paschal, and Michael Silverman. “Evaluation of three interventions to promote workplace health and safety: evidence for the utility of implementation intentions.” Social Science & Medicine 56, no. 10 (2003): 2153-2163.
