For each hazard, the owner wrote down what controls, if any, were in place to manage these hazards. These controls were then compared to the guidance on He’s website. Where existing controls were not considered good enough, the owner wrote down what else needed to be done. 1 To identify the hazards, the owner: This example risk assessment shows the kind of approach a small business might take. It can be used as a guide to think through some of the hazards in your business and the steps you need to take to control the risks.
Please note that it is not a generic risk assessment that you can just put your many name on and adopt wholesale without any thought. This would not satisfy the law – and would not be effective in protecting people. Necessary, taking account of the apprentice’s lack of both experience and awareness of risk. Looked at He’s web pages for small businesses, to learn where hazards can occur; walked around the shop, the stockroom and all other areas, noting what might pose a risk and taking HOSE guidance into consideration.
The owner also considered occasional activities, such as changing light bulbs; talked to staff to learn from their knowledge and experience, and listen to their concerns and opinions about health and safety issues in the shop; looked at the accident book, to understand what previous problems there have been; decided that, on the apprentice’s first day at work, they would go through the risk assessment with him and decide what additional risk control measures were 4 The owner discussed the findings with staff, displayed the risk assessment in the staffroom and made it part of the induction process for new staff.
The owner decided when the actions that were needed would be done, and who would do them, and decided to tick the actions off as each was completed. 5 The owner decided to review and update the risk assessment every year or straightaway if major changes in the workplace happened. 1 of 4 pages Company name: Smith’s Butchers Date of risk assessment: 117/07 What are the hazards? Who might be harmed What are you already doing? And how? Manual handling Deliveries Staff risk strains or other injuries, to their back or elsewhere, from handling carcasses or other stock.
All staff are trained how to lift properly. High shelves are for light goods only. Walkways kept clear. Porter’s trolley available. Carcasses quartered by supplier, prior to delivery. Staff/customers risk sprains, fractures or bruising if they trip over objects, such as stock, or slip on spillages, egg from fat build up. Staff risk deep cuts or amputations from contact with blades or other machinery parts. Slips and trips Machinery Bandannas, mince’s, cutters, slickers What further action is necessary? Action by when? Done Remind staff that where possible, stock should be moved using the trolley.
Owner 7/7/07 6/7/07 Remind staff of the need to lift properly and safely, particularly when handling carcasses. Staff try to stop meat debris/blood getting on the floor – drip trays used, leaks on machines are fixed and staff put meat debris straight into bins. Staff ‘clean as they go’. Wet floor warning signs always used. Tiled floor even, in good condition and has good drainage. Doormats at entrance in wet weather. Good lighting in all areas. Staff wear sensible, non-slip footwear. Floor in all areas cleaned thoroughly according to a daily schedule. Remind staff to check for ice debris in the cold store and to clear this away. 0/7/07 19/7/07 Remind staff to clean shoes at end of day and heck soles have not worn smooth. All machines guarded according to manufacturers’ instructions. Staff trained in using machines safely, including pre-use checks and safe systems of work for clearing blockages. Blade carriers are always used when a blade is removed, and staff are trained to use them safely. Warning signs displayed at machines. Sufficient space provided for operator around machines. Push sticks provided as necessary. Apprentice not to use or clean machinery where there is access to moving parts.
Remind staff not to distract colleagues who are using machinery. Remind staff to do pre-use checks on machinery guards and to follow the safe system of work for clearing blockages, being especially sure to turn off the machine before doing so. Plan a closely supervised programmer for the apprentice in how to use and clean machinery. 2 of 4 pages Knives contact with blade. Staff trained in the safe use, maintenance and storage of knives. Staff use the right knives for the job. Knives kept sharp. PEP (chain mail gauntlet/apron) provided and staff know how to wear it and for what jobs. Sufficient space for staff to work safely.
Remind staff not to distract colleagues when hey are using knives. 17/7/07 Check that shop first-eiders are trained in first aid for stab wounds. Infection Staff risk cationic infection from absorbing raw meat. Good personal hygiene from all staff. Good washing and welfare facilities. Food waste stored in closed containers. Staff trained in washing out puncture wounds and covering cuts with food- grade plasters and dressings. Remind staff to clean and disinfect waste buckets every time they are emptied. Manager Work at height Changing light bulbs or displays Falls from any height can cause bruising/ fractures.