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PMBOK Risk Management and Safety Health and Environment
 

PMBOK Risk Management and Safety Health and Environment

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    PMBOK Risk Management and Safety Health and Environment PMBOK Risk Management and Safety Health and Environment Presentation Transcript

    • How PMBOK’s Risk Management canbe applied in Safety Health andEnvironment?Ujjwal Kumar Joshi6/21/20131
    • Agenda• Risk Management• Safety, Health and Environment (SHE)• Practical Implementation• Case Study▫ HSE in Catering26/21/2013
    • Risk Management• Process of identification, analysis,assessment, control, andavoidance, minimization orelimination of unacceptable risks.36/21/2013
    • Safety, Health andEnvironment• From an environmentalstandpoint, it involves creating asystematic approach to managingwaste, complying withenvironmental regulations, orreducing the company’s carbonfootprint.• Successful SHE programs alsoinclude measures to address airquality, and other aspects ofworkplace safety that could affect thehealth and well-being of employees.46/21/2013
    • How RM and SHE can be applied in realworld?• Develop, promote and implement best practices in lossprevention, mitigation and operational risk management.• Manage the organizations overall health and safety program with thegoal of preventing occupational injuries and illness.• It is also important to use the risk management approach whendesigning and planning products, processes or places used forwork, because it is often easier and more effective to eliminatehazards before they are introduced into a workplace by incorporatingsafety features at the design stage.56/21/2013
    • Health and Safety in CateringMajor Risk Areas and PreventionCase study66/21/2013
    • About HSE Health and Safety Executive issimply a watch-dog organization forall the small and medium-sizedbusinesses to access health andsafety risks in the workplace inUnited Kingdom. The HSEs work covers a variedrange of activities; from shaping andreviewing regulations, producingresearch and statistics and enforcingthe law.76/21/2013
    • Mission• The major mission of the HSE is to prevent death,injuries and ill health in the Great Britain’s workplaces.• To develop the standards to maintain the quality of theworkplace• To share responsibility for regulating health, safety andwelfare for those at work and for those affected by workactivity, including the public.86/21/2013
    • Catering Industry HSE provides information forpeople working in the cateringand hospitality industry on howto comply with health and safetylaw. The industry covers peopleworking in commercialkitchens, hotels, restaurants, cafes, fast food outlets, pubs andclubs and those working ascontract caterers to otherindustries.96/21/2013
    • Major Problem in CateringIndustry Absence or Poor maintenance ofstandards are the main cause foraccidents. The main areas for accident are slips,trips, handling, cuts and exposure tohot and harmful substances. Work related contact dermatitis is amajor health issue for the staffs.106/21/2013
    • Prevention for the problem areas1. Slips: Prevent contamination and you reduce or even eliminate theslip risk. Avoid spillage and leakage onto the floor. Most slip injuries happen on wet floors, so clean up spillsimmediately. Dry floors after wet cleaning, for example, after mopping. Selecting and using the most appropriate footwear for thework environment can reduce the slip risk. The floor in a workplace must be suitable for the type of workactivity taking place on it - sensible floor choices mean the risks to thosewho ultimately use the floor can be managed moreeffectively.116/21/2013
    • 2. Trips: Keep passages and walkways free from obstructions. Report damaged or ill-fitting floors that may cause accidents.3. Handling: Avoid lifting items that are too heavy (for example, pans, dishtrays, furniture). Two people can lift the item if necessary. Avoid pushing, pulling or dragging excessive loads. Avoid prolonged periods in one position, leading to posturalstrain. Use proper lifting techniques and avoid lifting tasks whichinvolve reaching too high or too low. Use lifting aids, for example, trolleys or sack trucks.126/21/2013
    • 4. Cuts Cuts from sharp objects, including from handling knives and glass,account for about one third of manual handling accidents. Be aware of risks and safe procedures when using knives. Be aware of risks and safe procedures when handling glass.5. Exposure to hot and harmful substances• Be aware of risks posed by hot surfaces or equipment. Hot oil or fluidsare particularly hazardous, cover all equipment containing hot oil orfluids when not in use.• Avoid carrying hot liquids and materials if there is a risk of splashes.• Follow safe procedures for opening steam oven doors.• Follow safe procedures for cleaning and draining fat fryers.• Follow safe systems of work in using and storing cleaning substances.• Ensure personal protective equipment (PPE) is worn where required.136/21/2013
    • 6. Work – related contact dermatitis Avoid contact with cleaning products, food and water wherepossible, eg use a dishwasher rather than washing up by hand, useutensils rather than hands to handle food. Protect your skin. Where you can, wear gloves when working withsubstances that can cause dermatitis and moisturize your handsto replenish the skin’s natural oils. Check your hands regularly for the early stages of dermatitis, ieitchy, dry or red skin. These symptoms should be reported to asupervisor, as treatment is much more effective if dermatitis iscaught early146/21/2013
    • Maintenance to be considered• Cleaning• Routine checks to detect wear and tear &damage.• Planned maintenance• Breakdown maintenance• Inspections and tests156/21/2013
    • Precaution is better than cure!6/21/201316- Edward Coke