Hygiene and Safety
Hygiene and Safety
Hygiene and Safety
Effective controls :
• protect workers from workplace hazards;
• help avoid injuries, illnesses, and incidents;
• minimize or eliminate safety and health risks;
• help employers provide workers with safe and
healthful working conditions.
Heath hazards and prevention
There are two basic categories of hazard:
1. Acute hazard: Acute hazards are those that
have an obvious and immediate impact.
2. Chronic hazard: Chronic hazards have a more
hidden, cumulative, long-term impact.
Heath hazards and prevention
Hazards generally fall into one of six groups:
1.Physical – Slippery floors, objects in walkways,
unsafe or misused machinery, excessive noise,
poor lighting, fire.
2.Chemical – Gases, dusts, fumes, vapours and
liquids.
3.Ergonomic – poor design of equipment,
workstation design, (postural) or workflow,
manual handling, repetitive movement.
Heath hazards and prevention
4.Radiation – Microwaves, infra-red, ultraviolet,
lasers, X-rays and gamma rays.
5.Psychological – Shiftwork, workload, dealing with
the public, harassment, discrimination, threat of
danger, constant low-level noise, stress.
6.Biological – Infection by bacteria, virus, fungi or
parasites through a cut, insect bite, or contact with
infected persons or contaminated object.
https://etraining.communitydoor.org.au
Heath hazards and prevention
• In order to control workplace hazards and
eliminate or reduce the risk, you should take the
following steps:
1. Identify the hazard by carrying out a workplace
risk assessment;
2. Determine how employees might be at risk;
3. Evaluate the risks;
4. Record and review hazards at least annually, or
earlier if something changes.
Sanitation
• Sanitation refers to public health conditions
related to clean drinking water and adequate
treatment and disposal of human waste and
sewage. Preventing human contact with feces is
part of sanitation, as is hand washing with soap.
Sanitation systems aim to protect human health
by providing a clean environment that will stop
the transmission of disease, especially through
the fecal oral route.
https://en.wikipedia.org/wiki/Sanitation
Fire protection
• Fire protection is the study and practice of
mitigating the unwanted effects of potentially
destructive fires. It involves the study of the
behaviour, compartmentalisation, suppression
and investigation of fire and its related
emergencies, as well as the research and
development, production, testing and
application of mitigating systems.Wikipedia
Fire protection
The Fire Prevention Triangle - Heat, Oxygen
and Fuel
A fire needs three elements - heat, oxygen
and fuel. Without heat, oxygen and fuel a
fire will not start or spread. A key strategy to
prevent fire is to remove one or more of
heat, oxygen or fuel. The risk assessment
should include detail on all three elements
to minimise the risk of a fire starting/
spreading.
https://www.hsa.ie/eng/Topics/Fire/Fire_Pr
evention/
Fire protection
• Heat
• Heat can be generated by work processes and
is an essential part of some processes such as
cooking. This heat must be controlled and
kept away from fuel unless carefully
controlled. Heat generated as a by-product of
a process must be dealt with properly
Heat safety guards
• Ensure employees are aware of their
responsibility to report dangers
• Control sources of ignition
• Have chimneys inspected and cleaned
regularly
• Treat independent building uses, such as an
office over a shop as separate purpose groups
and therefore compartmentalize from each
other
Heat safety guards
• Ensure cooking food is always attended
• Use the Electricity Supply Board's Safety
webpage
• Have regard to relevant Authority Safety
Alerts, e.g. Mobile Phone "Expert XP-Ex-1",
Filling LPG Cylinders
• Use the Code of Practice For Avoiding Danger
From Underground Services
Smoking