The document discusses the roles of various law enforcement agencies (LEA) in Bangladesh and their responsibilities related to tourism. It outlines the different LEAs such as the Bangladesh Police, Rapid Action Battalion, Armed Police Battalion, Border Guard Bangladesh, and their jurisdictions. It also describes the roles of specialized police units including tourist police, industrial police, highway police and river police. The LEAs are responsible for enforcing laws, ensuring security and public safety, assisting victims, and working to prevent non-compliance with laws. They play an important role in coordinating with the tourism and hospitality sector to maintain safety and security.
Occupational Health and Safety for Digital Media StudentsLifelong Learning
The document discusses occupational health and safety rights and responsibilities under Australian legislation. It provides statistics on workplace injuries in Australia and NSW, noting that young and new workers are most at risk. The top causes of injuries for young workers are also outlined. Employer and employee responsibilities are explained. Key parts of the legal framework around workers' compensation and occupational health and safety are also summarized.
This document discusses occupational health and safety. It begins by defining occupational health and discussing the various hazards workers may face, including physical, chemical, biological, ergonomic, and psychosocial hazards. Examples of diseases associated with each type of hazard are provided. The document also discusses preventative measures that can be taken to minimize workplace hazards, such as implementing engineering controls, using personal protective equipment, and conducting health monitoring. Overall, the document outlines the important role of occupational health and safety in protecting worker health and the various factors that can impact worker well-being.
This document outlines the key aspects of corporate travel management. It begins by explaining the value of corporate travel management in providing financial controls, policy adherence, and safety/efficiency. It then differentiates various types of corporate travelers and describes their characteristics. The document discusses corporate travel phases like identifying vendors, establishing policies/procedures, and reporting/analysis. It also defines concepts like MICE travel, intranets/extranets, and cost-plus models in corporate travel management. The overall aim is to understand all facets of organizing business travel for companies.
Occupational health and safety- basic concepts Stefan Kovacs
The document provides an overview of occupational health and safety concepts. It discusses hazards, risks, incidents, accidents, and the importance of safety training. It emphasizes that training is crucial to avoid risks and protect workers, and that good training requires engaging content that is understandable, likable, and retainable. Training should cover general safety rules as well as specific rules for particular jobs.
The document outlines health and safety training on the Safety, Health and Welfare at Work Act 2005. It discusses the act's requirements for employers including managing work activities safely, designing a safe workplace, and preventing risks. A 5-step process for a safer workplace is described: 1) identify hazards, 2) assess risks, 3) select controls, 4) write a safety statement, and 5) record and review. Key terms like hazards, risk assessment, control measures, and duties of employers, workers and others are defined.
:Why Occupational safety,Important factors of Occupational safety in Agriculture.causes and common types of accidents.Occupational safety is very important and it is the joint responsibility of all: the government,the employer and the worker.
The document discusses the roles of various law enforcement agencies (LEA) in Bangladesh and their responsibilities related to tourism. It outlines the different LEAs such as the Bangladesh Police, Rapid Action Battalion, Armed Police Battalion, Border Guard Bangladesh, and their jurisdictions. It also describes the roles of specialized police units including tourist police, industrial police, highway police and river police. The LEAs are responsible for enforcing laws, ensuring security and public safety, assisting victims, and working to prevent non-compliance with laws. They play an important role in coordinating with the tourism and hospitality sector to maintain safety and security.
Occupational Health and Safety for Digital Media StudentsLifelong Learning
The document discusses occupational health and safety rights and responsibilities under Australian legislation. It provides statistics on workplace injuries in Australia and NSW, noting that young and new workers are most at risk. The top causes of injuries for young workers are also outlined. Employer and employee responsibilities are explained. Key parts of the legal framework around workers' compensation and occupational health and safety are also summarized.
This document discusses occupational health and safety. It begins by defining occupational health and discussing the various hazards workers may face, including physical, chemical, biological, ergonomic, and psychosocial hazards. Examples of diseases associated with each type of hazard are provided. The document also discusses preventative measures that can be taken to minimize workplace hazards, such as implementing engineering controls, using personal protective equipment, and conducting health monitoring. Overall, the document outlines the important role of occupational health and safety in protecting worker health and the various factors that can impact worker well-being.
This document outlines the key aspects of corporate travel management. It begins by explaining the value of corporate travel management in providing financial controls, policy adherence, and safety/efficiency. It then differentiates various types of corporate travelers and describes their characteristics. The document discusses corporate travel phases like identifying vendors, establishing policies/procedures, and reporting/analysis. It also defines concepts like MICE travel, intranets/extranets, and cost-plus models in corporate travel management. The overall aim is to understand all facets of organizing business travel for companies.
Occupational health and safety- basic concepts Stefan Kovacs
The document provides an overview of occupational health and safety concepts. It discusses hazards, risks, incidents, accidents, and the importance of safety training. It emphasizes that training is crucial to avoid risks and protect workers, and that good training requires engaging content that is understandable, likable, and retainable. Training should cover general safety rules as well as specific rules for particular jobs.
The document outlines health and safety training on the Safety, Health and Welfare at Work Act 2005. It discusses the act's requirements for employers including managing work activities safely, designing a safe workplace, and preventing risks. A 5-step process for a safer workplace is described: 1) identify hazards, 2) assess risks, 3) select controls, 4) write a safety statement, and 5) record and review. Key terms like hazards, risk assessment, control measures, and duties of employers, workers and others are defined.
:Why Occupational safety,Important factors of Occupational safety in Agriculture.causes and common types of accidents.Occupational safety is very important and it is the joint responsibility of all: the government,the employer and the worker.
Chapter 1 Introduction to Safety, Security and First Aid (FASS)Md Shaifullar Rabbi
Md. Shaifullar Rabbi's presentation provided information on safety, security and first aid. It defined key terms like safety, security and first aid. It discussed different types of safety and security like normative safety, substantive safety, perceived safety, IT security, physical security, political security and monetary security. It outlined various safety and security measures. It also explained concepts related to security. The presentation covered priorities and principles of first aid along with common physical conditions requiring first aid treatment. It described types of first aid kits and their proper contents. Finally, it discussed proper handwashing technique.
This document discusses employee health and safety in the workplace. It begins by outlining the objectives of the session, which are to discuss the causes of workplace accidents, define occupational health and safety, identify environmental hazards, explain safety management responsibilities, and review important safety laws. It then explores the importance of occupational safety and health in improving productivity and morale. Accidents can be costly due to direct medical costs and lost productivity from injuries. The document also examines common workplace hazards like chemicals, ergonomic issues, and psycho-social stressors that can impact employee well-being. It emphasizes that proper training, safe equipment, and management commitment are needed to reduce accidents and ensure a healthy and safe work environment.
Techniques in Tour Guiding 2018 by Paul OlolaWhistling Crow
Tour Guiding is increasingly gaining traction in tourism generating regions with guides expected to play multiple roles towards ensuring visitors have an enjoyable, memorable and meaningful experience. The lecture presentation discusses the different facets of guiding skills and techniques required for top-notch guiding.
The document provides travel safety tips for both domestic and international travel. It outlines eight key themes: keeping a low profile; not being predictable in schedules and routes; being wary of attention diverters trying to steal belongings; using luggage tags with company names only; carrying critical items and copies of passports; selecting hotel rooms on higher floors near stairwells; being cautious of unmarked taxis and rental car security; and using discreet bags or covers for electronics like laptops. It also recommends travel security services for high-risk areas that provide alerts and emergency assistance.
Compilation of reports and lectures on Travel Safety and Security for the subject TSMN07H Tour Guiding Services for the students of the College of International Tourism and Hospitality Management of the Lyceum of the Philippines Cavite Campus.
The document provides information on travel agencies, tour operators, and the tourism industry in the Philippines. It discusses the key roles and functions of travel agencies and tour operators, how they differ, and the services they provide. It also outlines the steps to set up a travel agency, including the requirements for sole proprietorships, partnerships, and corporations. The summary discusses the main types of travel documents, tours, and reasons why people utilize tour operators and travel agencies.
Occupational Health & Safety PresentationMark Zeeman
Presentation to (New & Old) employees on OH & S issues. An informed package to refresh & introduce others to issues involved within the workplace. It is focused on everyday issues occuring in work. Provides an awareness of rights & responsibilities of employees & employers. It is expected that any issues unresolved will be voiced objectively as possible. The overall intent is to provide a campaign on issues in both safety and health.
Occupational safety and health (OSH) is generally defined as the science of the anticipation, recognition, evaluation and control of hazards arising in or from the workplace that could impair the health and well-being of workers, taking into account the possible impact on the surrounding communities and the general environment. This domain is necessarily vast, encompassing a large number of disciplines and numerous workplace and environmental hazards. A wide range of structures, skills, knowledge and analytical capacities are needed to coordinate and implement all of the “building blocks” that make up national OSH systems so that protection is extended to both workers and the environment.
The document outlines employers' and employees' health and safety duties and responsibilities under UK law. It explains that employers must protect employees' health and safety through measures like risk assessments, safety policies, training, and personal protective equipment if needed. Employees must follow safety instructions and report any hazards. Accidents must be reported, and some are legally required to be recorded. The Health and Safety Executive enforces these regulations through inspections and potential penalties.
This presentation summarizes common library workplace hazards, Queensland workplace health and safety legislation, employer and worker obligations, and the library's workplace health and safety representatives, committee, and risk management process. Common injuries include back injuries, neck strains, and slips and trips. The legislation outlines employer duties to ensure worker health and safety. Workers must follow safety instructions and not endanger others. The library has officers, a committee, and encourages all staff to be involved in identifying hazards, assessing risks, and implementing controls. Training covers safe procedures, equipment use, hazard identification, and emergency procedures.
Workplace safety and security in the hotel industry involves identifying and minimizing risks to employee health and safety. About 18,000 injury claims are filed annually in the hotel industry. Employers must provide a safe workplace while employees must follow safety procedures. Common hazards include slips, trips, falls, manual handling, hot surfaces in kitchens, chemicals, and moving vehicles. Proper training, hazard identification, protective equipment, and emergency procedures help control risks.
This document outlines a basic introduction to hospitality workplace safety training. The objectives of the training are to identify safety hazards, learn how to prevent accidents, identify required safety equipment, and understand basic first aid treatments. Specific topics covered include common kitchen accidents, safety equipment like fire extinguishers and first aid kits, proper lifting techniques, fire safety classes, and first aid procedures for minor burns, cuts, chemical contamination, and broken bones. The training emphasizes always practicing health and safety, reporting any issues, remaining calm in emergencies, and calling for help.
Occupational Health and Safety Powerpoint PresentationJoLowe72
This is a Powerpoint Presentation I have been asked to prepare as part of my assessment for the Certificate 3 in Multimedia at Tastafe, Alanvale, Launceston.
BOSH Presentation Slide Deck - Maria Paula Tolentino, Safety OfficerPaula Tolentino
The document discusses the importance of basic occupational safety and health (BOSH) programs in the workplace, outlining the minimum health and safety standards required by law and the main goals of an occupational safety and health program which are to identify hazards, eliminate injuries and disease, and limit financial losses from accidents. It also provides an overview of the responsibilities of employers, supervisors, workers, and contractors regarding health and safety.
This document provides an overview of personal protective equipment (PPE) training requirements. It states that PPE training is mandated by OSHA regulations and teaches workers when PPE is necessary, how to properly use it, and its limitations. The training is based on hazard assessments conducted by supervisors to determine job-specific PPE needs. Common types of PPE covered include equipment for the head, eyes, face, hands, feet, body, hearing, and respiratory protection. Proper use, care, maintenance and cleaning of PPE is also outlined.
This document provides an overview of health and safety in the workplace. It discusses why health and safety is important, highlighting hazards, costs of failures, and underlying principles. It outlines key aspects of managing health and safety such as having a system in place, identifying hazards, assessing risks, implementing control measures, and working together with employees. The document concludes with a case study about how Nestle reduced workplace accidents through early risk assessments in equipment and process design.
Health and safety training : A must for small businesses by Floyd Arthur (PPT)Floyd Arthur
Health and safety training is important for small businesses to avoid costs from lost productivity, higher insurance premiums, and lawsuits. Training should cover fire safety, first aid, injury prevention, and dealing with workplace violence. It does not need to be long but should address the main hazards of each workplace. Employers should designate a safety officer to organize training programs and ensure safety procedures and equipment are up to date.
The document discusses strategies for improving workplace safety and health, noting that organizations can benefit from fewer injuries and costs when workplaces are safe and healthy, while unsafe workplaces can result in injuries, disease, deaths and high economic costs. It outlines various hazards in the workplace, including organizational factors, individual qualities, and violent employees, as well as common workplace stressors. The document recommends strategies like accident prevention, ergonomics, health and safety committees, and addressing organizational change, the physical environment, and stress-prone employees.
This presentation was used in One day Workshop on HSEQ Management System in an Integrated Format for OMNI Group Power Plants.
Regards
SAAD ABDUL WAHAB (HSE Specialist)
92 333 3235554, saadawkhan@yahoo.com
Chapter 1 Introduction to Safety, Security and First Aid (FASS)Md Shaifullar Rabbi
Md. Shaifullar Rabbi's presentation provided information on safety, security and first aid. It defined key terms like safety, security and first aid. It discussed different types of safety and security like normative safety, substantive safety, perceived safety, IT security, physical security, political security and monetary security. It outlined various safety and security measures. It also explained concepts related to security. The presentation covered priorities and principles of first aid along with common physical conditions requiring first aid treatment. It described types of first aid kits and their proper contents. Finally, it discussed proper handwashing technique.
This document discusses employee health and safety in the workplace. It begins by outlining the objectives of the session, which are to discuss the causes of workplace accidents, define occupational health and safety, identify environmental hazards, explain safety management responsibilities, and review important safety laws. It then explores the importance of occupational safety and health in improving productivity and morale. Accidents can be costly due to direct medical costs and lost productivity from injuries. The document also examines common workplace hazards like chemicals, ergonomic issues, and psycho-social stressors that can impact employee well-being. It emphasizes that proper training, safe equipment, and management commitment are needed to reduce accidents and ensure a healthy and safe work environment.
Techniques in Tour Guiding 2018 by Paul OlolaWhistling Crow
Tour Guiding is increasingly gaining traction in tourism generating regions with guides expected to play multiple roles towards ensuring visitors have an enjoyable, memorable and meaningful experience. The lecture presentation discusses the different facets of guiding skills and techniques required for top-notch guiding.
The document provides travel safety tips for both domestic and international travel. It outlines eight key themes: keeping a low profile; not being predictable in schedules and routes; being wary of attention diverters trying to steal belongings; using luggage tags with company names only; carrying critical items and copies of passports; selecting hotel rooms on higher floors near stairwells; being cautious of unmarked taxis and rental car security; and using discreet bags or covers for electronics like laptops. It also recommends travel security services for high-risk areas that provide alerts and emergency assistance.
Compilation of reports and lectures on Travel Safety and Security for the subject TSMN07H Tour Guiding Services for the students of the College of International Tourism and Hospitality Management of the Lyceum of the Philippines Cavite Campus.
The document provides information on travel agencies, tour operators, and the tourism industry in the Philippines. It discusses the key roles and functions of travel agencies and tour operators, how they differ, and the services they provide. It also outlines the steps to set up a travel agency, including the requirements for sole proprietorships, partnerships, and corporations. The summary discusses the main types of travel documents, tours, and reasons why people utilize tour operators and travel agencies.
Occupational Health & Safety PresentationMark Zeeman
Presentation to (New & Old) employees on OH & S issues. An informed package to refresh & introduce others to issues involved within the workplace. It is focused on everyday issues occuring in work. Provides an awareness of rights & responsibilities of employees & employers. It is expected that any issues unresolved will be voiced objectively as possible. The overall intent is to provide a campaign on issues in both safety and health.
Occupational safety and health (OSH) is generally defined as the science of the anticipation, recognition, evaluation and control of hazards arising in or from the workplace that could impair the health and well-being of workers, taking into account the possible impact on the surrounding communities and the general environment. This domain is necessarily vast, encompassing a large number of disciplines and numerous workplace and environmental hazards. A wide range of structures, skills, knowledge and analytical capacities are needed to coordinate and implement all of the “building blocks” that make up national OSH systems so that protection is extended to both workers and the environment.
The document outlines employers' and employees' health and safety duties and responsibilities under UK law. It explains that employers must protect employees' health and safety through measures like risk assessments, safety policies, training, and personal protective equipment if needed. Employees must follow safety instructions and report any hazards. Accidents must be reported, and some are legally required to be recorded. The Health and Safety Executive enforces these regulations through inspections and potential penalties.
This presentation summarizes common library workplace hazards, Queensland workplace health and safety legislation, employer and worker obligations, and the library's workplace health and safety representatives, committee, and risk management process. Common injuries include back injuries, neck strains, and slips and trips. The legislation outlines employer duties to ensure worker health and safety. Workers must follow safety instructions and not endanger others. The library has officers, a committee, and encourages all staff to be involved in identifying hazards, assessing risks, and implementing controls. Training covers safe procedures, equipment use, hazard identification, and emergency procedures.
Workplace safety and security in the hotel industry involves identifying and minimizing risks to employee health and safety. About 18,000 injury claims are filed annually in the hotel industry. Employers must provide a safe workplace while employees must follow safety procedures. Common hazards include slips, trips, falls, manual handling, hot surfaces in kitchens, chemicals, and moving vehicles. Proper training, hazard identification, protective equipment, and emergency procedures help control risks.
This document outlines a basic introduction to hospitality workplace safety training. The objectives of the training are to identify safety hazards, learn how to prevent accidents, identify required safety equipment, and understand basic first aid treatments. Specific topics covered include common kitchen accidents, safety equipment like fire extinguishers and first aid kits, proper lifting techniques, fire safety classes, and first aid procedures for minor burns, cuts, chemical contamination, and broken bones. The training emphasizes always practicing health and safety, reporting any issues, remaining calm in emergencies, and calling for help.
Occupational Health and Safety Powerpoint PresentationJoLowe72
This is a Powerpoint Presentation I have been asked to prepare as part of my assessment for the Certificate 3 in Multimedia at Tastafe, Alanvale, Launceston.
BOSH Presentation Slide Deck - Maria Paula Tolentino, Safety OfficerPaula Tolentino
The document discusses the importance of basic occupational safety and health (BOSH) programs in the workplace, outlining the minimum health and safety standards required by law and the main goals of an occupational safety and health program which are to identify hazards, eliminate injuries and disease, and limit financial losses from accidents. It also provides an overview of the responsibilities of employers, supervisors, workers, and contractors regarding health and safety.
This document provides an overview of personal protective equipment (PPE) training requirements. It states that PPE training is mandated by OSHA regulations and teaches workers when PPE is necessary, how to properly use it, and its limitations. The training is based on hazard assessments conducted by supervisors to determine job-specific PPE needs. Common types of PPE covered include equipment for the head, eyes, face, hands, feet, body, hearing, and respiratory protection. Proper use, care, maintenance and cleaning of PPE is also outlined.
This document provides an overview of health and safety in the workplace. It discusses why health and safety is important, highlighting hazards, costs of failures, and underlying principles. It outlines key aspects of managing health and safety such as having a system in place, identifying hazards, assessing risks, implementing control measures, and working together with employees. The document concludes with a case study about how Nestle reduced workplace accidents through early risk assessments in equipment and process design.
Health and safety training : A must for small businesses by Floyd Arthur (PPT)Floyd Arthur
Health and safety training is important for small businesses to avoid costs from lost productivity, higher insurance premiums, and lawsuits. Training should cover fire safety, first aid, injury prevention, and dealing with workplace violence. It does not need to be long but should address the main hazards of each workplace. Employers should designate a safety officer to organize training programs and ensure safety procedures and equipment are up to date.
The document discusses strategies for improving workplace safety and health, noting that organizations can benefit from fewer injuries and costs when workplaces are safe and healthy, while unsafe workplaces can result in injuries, disease, deaths and high economic costs. It outlines various hazards in the workplace, including organizational factors, individual qualities, and violent employees, as well as common workplace stressors. The document recommends strategies like accident prevention, ergonomics, health and safety committees, and addressing organizational change, the physical environment, and stress-prone employees.
This presentation was used in One day Workshop on HSEQ Management System in an Integrated Format for OMNI Group Power Plants.
Regards
SAAD ABDUL WAHAB (HSE Specialist)
92 333 3235554, saadawkhan@yahoo.com
This document provides guidance on managing occupational health and safety in an office environment. It discusses identifying hazards, assessing risks, controlling risks, and implementing an ongoing risk management process. Key points include identifying physical, chemical, ergonomic and psychological hazards; assessing the likelihood and severity of injury; controlling risks through elimination, substitution, isolation or other means; and continually evaluating controls and hazard management efforts. The overall goal is to systematically identify and mitigate health and safety risks to create a safe workplace.
Occupational Health And Safety in Childcare-presentation prepared by RUMANA B...RUMANABEGUM17
Occupational health and safety (OHS) aims to ensure a safe and healthy work environment. It involves identifying hazards, assessing risks, and implementing controls to minimize the risk of workplace injuries and illnesses. Key aspects of an OHS program include hazard identification and risk assessment, implementing controls using the hierarchy of controls, promoting a safety culture through training and policies, and complying with relevant OHS regulations and standards. Regular risk assessments, use of proper safety equipment, and following safety procedures are important for protecting workers' health and safety.
The document provides guidance on identifying hazards, assessing risks, and controlling safety in the workplace. It discusses:
- The importance of identifying hazards, assessing associated risks, eliminating or controlling risks, and reviewing the risk assessment process.
- What constitutes a hazard, risk, and control. It also defines a risk assessment and explains the legal requirements for employers to conduct risk assessments and prepare a safety statement.
- The key components that must be included in a safety statement such as the identified hazards and risks, safety policies, emergency plans, roles and responsibilities, and review procedures.
Occupational health and safety (OHS) aims to prevent workplace injuries and promote employee well-being. OHS is important for protecting workers' health and safety, complying with legal regulations, and boosting productivity and cost-savings for employers. Common workplace hazards include physical dangers like noise, ergonomic issues, and hazardous chemicals. Employees and employers must both follow safety procedures to mitigate risks, such as using personal protective equipment, emergency response plans, and machine guarding. Regular safety training, inspections, and other practices help create a culture of safety in the workplace.
The document discusses health, safety, and security in the workplace. It defines these terms and explains their importance. Several types of accidents and their causes are described. Accident prevention methods include identifying risks, safety training, inspections, and record keeping. The Occupational Safety and Health Act of 1970 established requirements for employers to ensure workplace safety. Effective safety management involves leadership, employee involvement, data analysis, motivation, and innovation. Preventive health programs aim to reduce risks and encourage healthy lifestyles.
All employers have a legal responsibility to manage health and safety in the workplace. This includes ensuring a risk assessment is completed to identify hazards and implement control measures.
Risk assessments must be carried out by a competent person with the necessary training, skills, experience and knowledge to identify hazards, determine the likelihood of harm, and decide on suitable controls.
The risk assessment process requires identifying potential hazards, evaluating the risks, recording the findings, and regularly reviewing and updating the assessment. Employers must provide instruction and information to employees so they understand the risks and can work safely.
This document discusses hazard identification and management. It defines hazards, risks, and controls. It explains the types of hazards including biological, physical, ergonomic, chemical, and psychological hazards. It describes the process of hazard identification including speaking to employees, observing tasks, and reviewing accident records. It outlines the hierarchy of controls from elimination to personal protective equipment. Finally, it provides an assignment for students to identify hazards in different locations and recommend control measures using the hierarchy of controls.
This document summarizes the key topics covered in Lecture 1 of an Occupational Safety and Health course presented by Mr. O.M. Nzimah. The lecture covered the foundations of occupational safety and health, including defining important terms like hazards, risks, accidents, and occupational diseases. It also discussed the goals of occupational safety and health programs, which include protecting worker health and adapting work environments to physical and mental needs. Additionally, the lecture explained the components of effective safety and health management systems, such as management commitment, employee involvement, training, hazard identification, and prevention/control. Employers are encouraged to implement robust management systems to comply with legal duties, reduce costs from accidents, and protect workers' well-being.
2. APPLICATION OF OCCUPATIONAL HEALTH, SAFETY AND ENVIRONMENTAL MANAGEMENT SY...AELC
The document discusses safety management for construction sites in Myanmar. It outlines the objectives of studying accident theories and safety management systems. The scope includes safety planning, training, measures and requirements. The implementation will involve studying laws, local practices, hazardous substances, and welfare facilities. Expected outcomes are a better safety management system, reduced injuries, and improved safety programs. Effective safety management aims to make the environment, jobs, and workers safe.
This ebook is intended to provide information to the people, workers and readers that are some way or the other involved with the health and safety at workplaces. This ebook on health and safety is designed by Safety-Steps.co.uk for providing practical guidance on a wide range of health and safety issues that may crop up at the workplaces on everyday basis.
Source - http://www.safety-steps.co.uk/workplace-safety-free-ebook
The document outlines an organization's WH&S induction program. It discusses the legal obligations of WHS legislation, including risk assessment and employee consultation. It describes the organization's WHS policies around maintaining a safe workplace and preventing accidents. It provides guidance on achieving safety goals by being aware of hazards and emergency procedures. It details the five steps of risk management as identifying hazards, evaluating risks, eliminating risks, minimizing risk, and examining safeguards. Finally, it discusses the seven categories of safety signs used to communicate hazards.
This document provides information on occupational health and safety (OHS) risk assessment. It defines key terms like hazard, risk, risk assessment, and risk control. It explains that the purpose of risk assessment is to protect workers and ensure their safety. The document outlines the general process for risk assessment, which involves identifying hazards, analyzing risks, and establishing controls. It also discusses developing an OHS policy and objectives and implementing an OHS system with defined roles and responsibilities.
Occupational health & safety principles 31.01.14pdinake
This document discusses occupational health and safety principles. It covers the definitions and objectives of occupational health and safety, the roles of management, supervisors and legislation. It also discusses the costs of occupational injuries and diseases, and the importance of personal protective equipment (PPE) to protect workers from workplace hazards. PPE requirements include assessing hazards, selecting appropriate equipment, training workers, and ensuring proper use and maintenance of PPE.
This document discusses effective risk management in healthcare. It defines risk and risk management, and outlines the key steps in risk management: identifying hazards, deciding who may be harmed, evaluating risks, recording findings, and reviewing assessments. Various types of risks are also categorized, including patient care risks, medical staff risks, employee risks, property risks, organizational risks, and financial risks. The document emphasizes that risk management requires an integrated, coordinated approach and accountability from leadership to encourage recognition and reduction of risks through a focus on processes and systems improvement and organizational learning.
The document discusses the importance of workplace safety and health, identifying benefits such as higher productivity and lower costs, as well as consequences of unsafe environments like injuries and diseases. It provides an overview of common workplace hazards, prevention strategies, and regulations like OSHA that aim to assure worker safety and health through standards, training, enforcement, and partnerships with businesses.
Occupational hazards and risk management in nursing practice outlines various workplace hazards nurses may face and strategies for managing risks. It discusses physical, biological, chemical, organizational, and psychological hazards. It also covers classification of hazards, causes and safety measures, risk management, ergonomics, fire safety, and concludes that adequate safety precautions are needed to prevent injuries and ensure a safe work environment for nurses and patients.
S. Lim Jackson provides a summary of his career experience and qualifications. He has over 2 years of experience as an EHS officer with Cognizant Technology Solutions and Thompson Engineering. His responsibilities included ensuring legal compliance, conducting safety inspections and trainings, investigating incidents, and promoting health and safety awareness. He holds certifications in NEBOSH, IOSH Managing Safety, and other health and safety courses. Lim Jackson has a bachelor's degree in mechanical engineering and seeks a challenging role where he can continue growing his technical and analytical skills.
Similar to Chapter 4 Occupational Hazards, Industrial Safety and Health Issues(FASS) (20)
The document discusses various international aviation organizations and agreements:
- The International Air Transport Association (IATA) coordinates airline activity and sets industry standards.
- The International Civil Aviation Organization (ICAO) fosters planning and development of international air transport to ensure safety.
- The Federal Aviation Administration (FAA) regulates civil aviation in the United States.
- Bilateral air transport agreements allow commercial air services between two nations.
- The Chicago and Warsaw Conventions established rules regarding international air travel and liability.
The document discusses various topics related to the airline industry including:
- Types of jobs available in the airline industry such as flight attendants, administrative support, operations agents, and avionics technicians.
- Key functions of airlines such as planning, scheduling, revenue management, and irregular operations management.
- The Official Airline Guide (OAG) which was founded in 1929 and provides global travel data and flight information.
The document defines different types of journeys including one-way, roundtrip, circle trip, round the world, and open jaw. It also explains concepts like routing types, fare calculations for one-way journeys, and the use of backhaul checks when an indirect routing has a higher fare to an intermediate point than the direct routing to the destination. Key terms for air travel are also defined.
The document discusses responsible tourism and entertainment parks. It defines responsible tourism as tourism that respects the environment, community, and culture of destinations. Examples of responsible tourism practices are provided, such as choosing eco-friendly accommodations and supporting local businesses. The importance of responsible tourism is explained as enhancing community well-being without harming the environment. Key principles of responsible tourism outlined are minimizing impacts and involving local communities. Entertainment parks are defined and examples given as national parks, amusement parks, and theme parks. Duties, requirements, skills, and personal traits of park workers are then listed.
An online travel agency (OTA) is a website that allows travelers to research and book flights, accommodations, tours, and other travel services directly from suppliers. OTAs act as a third-party selling these services on behalf of companies for a commission. The global OTA market is projected to grow significantly, reaching $900 billion by 2032. Common OTA functions include air ticketing, accommodation booking, tour packages, visa services, insurance, and transportation. Popular OTAs include Airbnb, Booking.com, Expedia, and TripAdvisor. OTAs generally operate on a merchant or agency model to facilitate bookings and payments between travelers and suppliers.
Customer Services, Behavioral Approach and Responsibilities of a Travel Agenc...Md Shaifullar Rabbi
Customer Services, Behavioral Approach and Responsibilities of a Travel Agency Staff...
Md Shaifullar Rabbi
Assistant Manager, Customer Support and Training Department , Sabre Travel Network Bangladesh Limited
This document provides an overview of basic air ticketing and IATA geography. It begins by introducing the airline industry and different types of travel agencies in Bangladesh. It then discusses IATA's division of the world into three traffic conference areas and their subareas for standardization and fare calculation. The document also covers journey concepts, classes of service, and key IATA terminologies used in the airline industry.
A global distribution system (GDS) is a computerized network system owned or operated by a company that enables transactions between travel industry service providers, mainly airlines, hotels, car rental companies, and travel agencies.
GDS Sabre Red 360 Quick Reference for Basic Learner (Air Ticketing & Reserv...Md Shaifullar Rabbi
This document provides a quick reference guide for basic learners on air ticketing and reservations using Sabre Red 360. It was created by Md Shaifullar Rabbi, Assistant Manager of Customer Support and Training at Sabre Bangladesh. The document aims to help basic learners understand the fundamentals of air ticketing and reservations on the Sabre Red 360 system.
Training on Ticketing and Reservation(GDS-Sabre)-RTO/RPL-NTVQF Level 2(BTEB)Md Shaifullar Rabbi
This presentation is prepared for the student of Ticketing and Reservation, NTVQF Level 2, Bangladesh Technical Education Board.
Prepared By Md Shaifullar Rabbi, Assistant Manager, Customer support and Training Department, Sabre Bangladesh & Assessor- Bangladesh Technical Education Board.
Sabre Global Distribution System, owned by Sabre Corporation, is a travel reservation system used by travel agents and companies to search, price, book, and ticket travel services provided by airlines, hotels, car rental companies, rail providers and tour operators. Originally developed by American Airlines with the assistance of IBM in 1960, the booking service became available for use by external travel agents in 1976 and became independent of the airline in March 2000.
The system's parent company is organized into three business units:
Sabre Travel Network: global distribution system
Sabre Airline Solutions: airline technology
Sabre Hospitality Solutions: hotel technology solutions
The document provides an overview of the travel and tourism industry including:
- Defining key terms like travel, tourism, travel agencies, and tour operators.
- Outlining the history and growth of tourism as an industry from the 17th century grand tours to modern mass tourism.
- Describing sectors within the industry like transportation, accommodation, food and beverage, and entertainment.
- Tracing the development of travel agencies and tour operators from the 18th century to their roles today organizing travel packages.
A travel document is an identity document issued by a government or international treaty organization to facilitate the movement of individuals or small groups of people across international boundaries
An itinerary is a plan of a journey showing the route and the places that the visitor will visit. Thus, it is a schedule or timetable produced in association with a package tour. It is basically designed to identify the route, day-by-day journey format, origin, destination, and all the enroute halting points, period of halts along with accommodation, mode of travel, activities and other services offered during a visitor’s tour.
A travel or tour brochure is a promotional material that advertises a destination, sightseeing attraction, or tour activity. Brochures can both inspire tourists to plan a trip as well as educate them about sights to see and things to do after they've arrived at their place of interest.
Sabre is a leading software and technology company that powers the global travel industry. With decades of revolutionary firsts, our team of experts drive innovation and ingenuity across the travel ecosystem. Sabre partners with airlines, hoteliers, agencies and other travel partners to retail, distribute and fulfill travel.
Our technology is the intelligence behind mobile apps, airport check-in kiosks, online travel sites, airline and hotel reservation networks, travel agent terminals, and scores of other travel solutions. Positioned at the center of the travel ecosystem, our platform enables our customers to connect people with experiences that matter in their lives.
Dating back to 1960, Sabre was born out of a joint initiative between American Airlines and IBM to create the world’s first computerized airline reservation system. We have since evolved into a technology ecosystem that touches almost every stage of a traveler’s experience. (Source-https://www.sabre.com/about/)
বাংলাদেশ পর্যটন করপোরেশন (বাপক) ১৯৭২ সালে মহামান্য রাষ্ট্রপতির ১৪৩ নং আদেশের মাধ্যমে প্রতিষ্ঠিত হয় এবং ১৯৭৩ সালে এর কার্যক্রম শুরুকরে। এটি বেসরকারী বিমান পরিবহন ও পর্যটন মন্ত্রণালয়ের অধীনে একটি স্বায়ত্বশাসিত প্রতিষ্ঠান।
The Tour Operators Association of Bangladesh (TOAB) was formed in 1992 by tourism agencies to overcome problems in the industry and promote tourism in Bangladesh internationally. It was recognized by the Bangladeshi government in 2002 and currently has 751 members. TOAB works to encourage domestic and foreign tourism by promoting Bangladesh's attractions at international trade shows and other events. It also supports the government's tourism ministry and organizations through collaboration and policy consultation.
বাংলাদেশ একটি বৈচিত্র্যপূর্ণ পর্যটন সম্ভাবনাময় দেশ। বর্তমান বিশ্বে পর্যটন শিল্প একক বৃহত্তম অর্থনৈতিক কর্মকান্ড হিসেবে প্রতিষ্ঠা লাভ করেছে। পাশাপাশি এই শিল্পটি তার বহুমাত্রিক বৈশিষ্ঠ্যতার কারণে বিভিন্ন দেশে অর্থনৈতিক উন্নয়নের সাথে সাথে ব্যাপক কর্মসংস্থানের সুযোগ সৃষ্টি করেছে। অফুরন্ত প্রাকৃতিক সৌন্দর্যমন্ডিত বাংলাদেশে পর্যটন শিল্প খুবই সম্ভাবনাময়। পৃথিবীর যে কোন পর্যটককে আকৃষ্ট করার মত সকল পর্যটন আকর্ষণীয় উপাদান বাংলাদেশে বিদ্যমান। অপার সম্ভাবনাময় বাংলাদেশের পর্যটন শিল্পকে বিশ্বব্যাপী প্রচারের উদ্দেশ্যে এবং আমাদের এই সোনার বাংলাকে বিশ্ব দরবারে একটি ‘পর্যটন গন্তব্য’ হিসেবে প্রতিষ্ঠা করার লক্ষ্যে গণপ্রজাতন্ত্রী বাংলাদেশ সরকারের মাননীয় প্রধানমন্ত্রী শেখ হাসিনা’র নেতৃত্বে বর্তমান গণতান্ত্রিক সরকার পর্যটন আইন-২০১০-এর মাধ্যমে ২০১০ সালের সেপ্টেম্বর মাসে জাতীয় পর্যটন সংস্থা হিসেবে বাংলাদেশ ট্যুরিজম বোর্ড (বিটিবি) গঠন করেছে। পর্যটন শিল্পের উন্নয়ন এবং দেশের অর্থনীতিতে পর্যটন শিল্পের ক্রমবর্ধমান অবদানকে আরও শক্তিশালী করণ, সর্বোপরি বর্হি:বিশ্বে দেশের ভাবমুর্তি উন্নয়নের জন্য অন্যান্য দেশের ন্যায় জাতীয় পর্যটন সংস্থা (National Tourism Organization) বাংলাদেশ ট্যুরিজম বোর্ড প্রতিষ্ঠার পর থেকেই ব্যাপক প্রচার ও বিপণনের লক্ষ্যে নিরলস কাজ করে যাচ্ছে। Source- http://www.tourismboard.gov.bd/site/page/039c81b0-e8d4-4627-8f3e-f6c4a711b7e7/-
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2. Speaker Profile:
Md. Shaifullar Rabbi
Tourism Educator & Consultant
Professional Experiences
Coordinator & Lecturer- Dept. of Tourism & Hospitality
Management, Daffodil Institute of IT(Affiliated National
University)
Assessor -Bangladesh Technical Education Board (Ticketing
and Reservation)
Guest Trainer - Sheikh Hasina National Institute of Youth
Development
GuestTrainer - ATABTourismTraining Institute
GuestTrainer- HB Aviation Training Center
Guest Trainer - Bangladesh Hotel Management Tourism
Training Institute
Former Manager sales - Mamun Air Service (IATA Travel
Agency)
Founder –Travel Memoria
Educational Qualifications
MBA & BBA-Major in Tourism & Hospitality
Management, University of Dhaka.
Certified NTVQF Level -4/Assessor Part (Ticketing
And Reservation)
Completed Diploma Course in Travel Agency &
Tour Operation Management
Certified NTVQF Level 2 Course entitled Ticketing
& Reservation
Certified NTVQF Level 1 Course entitled Tour
Guiding
3. Occupational safety and health
Occupational safety and health (OSH),
also commonly referred to as health and
safety, occupational health and
safety (OHS), occupational
health, or occupational safety, is a
multidisciplinary field concerned with
the safety, health, and welfare of people
at work. These terms also refer to the goals
of this field, so their use in the sense of this
article was originally an abbreviation
of occupational safety and health
program/department etc.
4. Since 1950, the International Labor Organization (ILO) and the World
Health Organization (WHO) have shared a common definition of
occupational health. It was adopted by the Joint ILO/WHO Committee on
Occupational Health at its first session in 1950 and revised at its twelfth
session in 1995.The definition reads:
"The main focus in occupational health is on three different objectives:
the maintenance and promotion of workers’ health and working
capacity;
the improvement of working environment and work to become
conducive to safety and health and
Development of work organizations and working cultures in a direction
which supports health and safety at work and in doing so also promotes
a positive social climate and smooth operation and may enhance
productivity of the undertakings.
5. Professional roles and responsibilities
The roles and responsibilities of OSH
professionals vary regionally, but may include
evaluating working environments, developing,
endorsing and encouraging measures that
might prevent injuries and illnesses, providing
OSH information to employers, employees,
and the public, providing medical
examinations, and assessing the success of
worker health programs.
6. Europe
In Norway, the main required tasks of an occupational health and safety practitioner include the following:
Systematic evaluations of the working environment
Endorsing preventive measures which eliminate causes of illnesses in the workplace
Providing information on the subject of employees’ health
Providing information on occupational hygiene, ergonomics, and environmental and safety risks in the workplace
In the Netherlands, the required tasks for health and safety staff are only summarily defined and include the following:
Providing voluntary medical examinations
Providing a consulting room on the work environment to the workers
Providing health assessments (if needed for the job concerned).
‘The main influence of the Dutch law on the job of the safety professional is through the requirement on each employer to use the
services of a certified working conditions service to advise them on health and safety’. A ‘certified service’ must employ sufficient
numbers of four types of certified experts to cover the risks in the organizations which use the service:
A safety professional
An occupational hygienist
An occupational physician
A work and organization specialist.
In 2004, 37% of health and safety practitioners in Norway and 14% in the Netherlands had an MSc; 44% had a BSc in Norway
and 63% in the Netherlands; and 19% had training as an OSH technician in Norway and 23% in the Netherlands.
7. US
Leather craftsman gloves, safety goggles, and a properly fitted hardhat are crucial for proper
safety in a construction environment. The main tasks undertaken by the OHS practitioner in
the US include:
Develop processes, procedures, criteria, requirements, and methods to attain the best
possible management of the hazards and exposures that can cause injury to people, and
damage property, or the environment;
Apply good business practices and economic principles for efficient use of resources to
add to the importance of the safety processes;
Promote other members of the company to contribute by exchanging ideas and other
different approaches to make sure that everyone in the corporation possess OHS
knowledge and have functional roles in the development and execution of safety
procedures;
Assess services, outcomes, methods, equipment, workstations, and procedures by using
qualitative and quantitative methods to recognize the hazards and measure the related
risks;
Examine all possibilities, effectiveness, reliability, and expenditure to attain the best
results for the company concerned
8. Knowledge required by the OHS professional in the US includes:
Constitutional and case law controlling safety, health, and the environment
Operational procedures to plan/develop safe work practices
Safety, health and environmental sciences
Design of hazard control systems (i.e. fall protection, scaffoldings)
Design of recordkeeping systems that take collection into account, as well as storage, interpretation, and
dissemination
Mathematics and statistics
Processes and systems for attaining safety through design.
Some skills required by the OHS professional in the US include (but are not limited to):
Understanding and relating to systems, policies and rules
Holding checks and having control methods for possible hazardous exposures
Mathematical and statistical analysis
Examining manufacturing hazards
Planning safe work practices for systems, facilities, and equipment
Understanding and using safety, health, and environmental science information for the improvement of
procedures
Interpersonal communication skills.
9. Identifying safety and health hazards
Hazards, risks, outcomes: The terminology used in
OSH varies between countries, but generally
speaking:
A hazard is something that can cause harm if not
controlled.
The outcome is the harm that results from an
uncontrolled hazard.
A risk is a combination of the probability that a
particular outcome will occur and the severity of
the harm involved.
10. Hazard identification
Hazard identification or assessment is an
important step in the overall risk
assessment and risk management
process. It is where individual work
hazards are identified, assessed and
controlled/eliminated as close to source
(location of the hazard) as reasonably as
possible. As technology, resources, social
expectation or regulatory requirements
change, hazard analysis focuses controls
more closely toward the source of the
hazard. Thus hazard control is a dynamic
program of prevention.
11. Risk assessment
Modern occupational safety and health legislation
usually demands that a risk assessment be carried out
prior to making an intervention. It should be kept in mind
that risk management requires risk to be managed to a
level which is as low as is reasonably practical. This
assessment should:
Identify the hazards
Identify all affected by the hazard and how
Evaluate the risk
Identify and prioritize appropriate control measures.
12. Occupational hazards
Occupational hazard as a term signifies both long-term and short-term risks
associated with the workplace environment and is a field of study
within occupational safety and health and public health. Short term risks
may include physical injury, while long-term risks may be increased risk of
developing cancer or heart disease.
Types of Occupational Hazards
Physical hazards
Biological hazards
Chemical hazards
Psychosocial hazards
Ergonomic Hazards
13. Physical Hazards
Hazards due to the transfer of energy between an
object and a worker. Physical hazards are a
subtype of occupational hazards that
involve environmental hazards that can cause
harm with or without contact. Physical hazards
include ergonomic hazards, radiation, heat and
cold stress, vibration hazards, and noise hazards.
Excessive Noise
Extreme Temperature
Extreme Pressure
Vibration
Radiation
Inadequate Ventilation
14. Chemical Hazard
Hazards arise from inhaling chemical agents in
the form of vapors, gases, dusts, fumes, mists, or
by skin contact with these materials.
Mists. Fine particles of a liquid float in air
Gases. Substances in gaseous state but are
always airborne at room temperature.
Vapors. Results when substances that are
liquids at room temperature evaporate.
Dusts. Solid harmful substances are ground,
cut or crushed by mechanical actions.
Fumes. Gas is condensed in air, chemically
changed and becomes fine solid particles
which float in air.
15. Biological Hazards
Hazards are caused by living organisms which include
insects, molds, fungi, viruses, and bacterial
contamination; from defects in sanitation and
housekeeping procedures, such as in the provision of
potable water, removal of industrial waste and sewage,
food handling and personal cleanliness.
Bacteria – simple, one-celled organisms that may or
may not be harmful.
Viruses – organisms that depend on a host cell for
development or reproduction.
Fungi – may be small or large parasitic organisms
growing in a living or dead plant animal matter.
Rickettsia – rod-shaped microorganisms that are
smaller than bacteria and depend on a host for
development or reproduction. Microorganisms
transmitted by fleas, ticks, and lice
16. Psychosocial hazards
Psychosocial hazards are
occupational hazards that
affect someone's social life
or psychological health.
Psychosocial hazards in
the workplace
include occupational
burnout and occupational
stress, which can lead to
burnout.
17. Ergonomic Hazards
Hazards are commonly seen
in the workplaces which are
improperly designed tools
or work areas, improper
lifting or reaching, poor
visual conditions or
repeated motions in an
awkward position that may
be responsible for fatigue,
stress and strain and may
lead to accidents in the
occupational environment.
18. Effects of Ergonomic Hazards
low productivity
high rate of errors
material wastage and equipment
Health Problems caused by Ergonomics
musculoskeletal problems
vascular problems
visual problems
hearing problems
skin problem
psychological problems
19. Control Measures
Your risk assessment may reveal that you will need a temporary control measure until
you can put a better and more permanent control in place. Selecting your controls is
a key part of the process of identifying and evaluating hazards in your lab. According
to the Canadian Centre for Occupational Health and Safety Fact Sheet, controls are
usually placed:
At the source (where the hazard comes from)
Along the path (where the hazard travels)
With/on the worker
There are several types of control measures that fall into three main categories (in
order of priority and effectiveness):
Elimination
Engineering
Administrative
Personal Protective Equipment
20. The Hierarchy of Controls
The National Institute for
Occupational Safety and
Health (NIOSH) depicts the
hierarchy of controls as an
inverted pyramid with the most
effective types of control
measure (elimination) at the
top and the least effective
(personal protective equipment)
at the bottom.
21. Elimination and Substitution
Elimination and substitution are considered the most effective control measures.
They are easiest to achieve for brand new processes. They can be more difficult to
implement for existing processes, because new and/or more expensive equipment
and materials may be required.
Elimination
Completely get rid of chemicals, materials, processes, and equipment that are
unnecessary to your specific experiment.
Check if your equipment is well-worn, check dates, and refer to manufacturer's
recommendations.
Substitution
Switch out processes, equipment, material, or other components, where
applicable.
Think about the amount of chemicals or potentially hazardous materials you are
using.
22. Engineering Controls
Although elimination and substitution are separate controls in the hierarchy of
control measures, they are also considered engineering controls because they
are designed to remove the hazardous source before the worker makes contact.
Other forms of engineering controls include:
Isolation:Reduce or remove hazards by separation in time or space.(May be
particularly helpful in a shared lab space where different types of chemicals
are being used.)
Enclosure:Place the material or process in a closed system.
Transportation:Move hazardous materials where fewer workers are present.
Guarding and shielding : Install guards to provide protection from moving
parts or electrical connections. Shielding provides protection from potential
explosions
Ventilation:Use fumes hoods,fans, air ducts and air filters.
23. Administrative Controls
While engineering controls seek to eliminate hazards,
administrative controls aim to minimize a lab worker's exposure.
Administrative controls are the existing safety rules and protocols
put in place for workers in the lab to follow. Following are
examples of administrative controls:
Standard Operating Procedures and checklists;
Training;
Conducting a Job Hazard Analysis prior to the start of an
experiment;
Limiting the time a person works with a certain material;
Mandating that no one should work in the lab alone.
24. Personal Protective Equipment (PPE)
Hierarchy of control measures indicates PPE is the least effective of control
measure, it should absolutely be used, in case other control measures fail.
The success of PPE depends in part on whether or not lab workers actually
use it. Eye goggles, hearing protection, and protective clothing (e.g., lab
coats and gloves) are the most recognizable and most used PPE in the lab.
PPE is always essential, and especially critical in the following
circumstances:
When engineering controls are not feasible or they do not totally
eliminate a hazard;
As a temporary control while engineering controls are being developed;
In emergency situations.
25. Safety standards
Safety standards are standards designed to ensure the
safety of products, activities or processes, etc. They may
be advisory or compulsory and are normally laid down by
an advisory or regulatory body that may be either
voluntary or statutory. China has recently experienced
trouble with some of the post listed associations.
Workplace safety standards are sets of standards,
aimed at safety at workplaces and to reduce
occupational risk from occupational illnesses.
26. ANSI - American National Standards Institute
The American National Standards Institute is a private-
sector, nonprofit, membership organization that
facilitates the development of ANS's (American
National Standards), and promotes the adoption and
use of U.S. standards internationally. ANSI is the sole
U.S. representative to the International Organization
for Standardization (ISO), and, via the U.S. National
Committee (USNC), the International Electro technical
Commission (IEC).
27.
28.
29.
30.
31. IDENTIFYING AND EVALUATING POTENTIAL HAZARDS
Hazard identification can be done:
During design and implementation
Designing a new process or procedure
Purchasing and installing new machinery
Before tasks are done
Checking equipment or following processes
Reviewing surroundings before each shift
While tasks are being done
Be aware of changes, abnormal conditions, or sudden emissions
During inspections
Formal, informal, supervisor, health and safety committee
After incidents
Near misses or minor events
Injuries
32. To be sure that all hazards are found:
Look at all aspects of the work and include non-routine activities such as maintenance, repair, or
cleaning.
Look at the physical work environment,equipment, materials,products,etc. that are used.
Include how the tasks are done.
Look at injury and incident records.
Talk to the workers:they know their job and its hazards best.
Include all shifts, and people who work off site either at home, on other job sites, drivers,
teleworkers,with clients,etc.
Look at the way the work is organized or done (include experience of people doing the work,
systems being used, etc).
Look at foreseeable unusual conditions (for example: possible impact on hazard control
procedures that may be unavailable in an emergency situation,power outage,etc.).
Determine whether a product, machine or equipment can be intentionally or unintentionally
changed (e.g.,a safety guard that could be removed).
Review all of the phases of the lifecycle.
Examine risks to visitors or the public.
Consider the groups of people that may have a different level of risk such as young or
inexperienced workers, persons with disabilities,or new or expectant mothers.
33. Hazard analysis and critical control
points(HACCP)
Hazard analysis and critical control points, or HACCP is a systematic preventive
approach to food safety from biological, chemical, physical hazards and more
recently radiological hazards in production processes that can cause the finished
product to be unsafe and designs measures to reduce these risks to a safe level. In
this manner, HACCP attempts to avoid hazards rather than attempting to inspect
finished products for the effects of those hazards. The HACCP system can be used
at all stages of a food chain, from food production and preparation processes
including packaging, distribution, etc. The Food and Drug Administration (FDA) and
the United States Department of Agriculture (USDA) require mandatory HACCP
programs for juice and meat as an effective approach to food safety and protecting
public health. Meat HACCP systems are regulated by the USDA, while seafood and
juice are regulated by the FDA. All other food companies in the United States that
are required to register with the FDA under the Public Health Security and
Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the
US that export food to the US, are transitioning to mandatory hazard analysis and
risk-based preventive controls (HARPC) plans.
34. HACCP PRINCIPLES
HACCP is a management system in which food safety is addressed through
the analysis and control of biological, chemical, and physical hazards from
raw material production, procurement and handling, to manufacturing,
distribution and consumption of the finished product. HACCP is a systematic
approach to the identification, evaluation, and control of food safety hazards
based on the following seven principles:
Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation procedures.
35. GUIDELINES FOR APPLICATION OF HACCP PRINCIPLES
HACCP is a management system in which food safety is addressed through the
analysis and control of biological, chemical, and physical hazards from raw
material production, procurement and handling, to manufacturing, distribution
and consumption of the finished product. For successful implementation of a
HACCP plan, management must be strongly committed to the HACCP concept.
A firm commitment to HACCP by top management provides company
employees with a sense of the importance of producing safe food.
HACCP is designed for use in all segments of the food industry from growing,
harvesting, processing, manufacturing, distributing, and merchandising to
preparing food for consumption. Prerequisite programs such as current Good
Manufacturing Practices (cGMPs) are an essential foundation for the
development and implementation of successful HACCP plans. Food safety
systems based on the HACCP principles have been successfully applied in food
processing plants, retail food stores, and food service operations. The seven
principles of HACCP have been universally accepted by government agencies,
trade associations and the food industry around the world.
36. Prerequisite Programs
The production of safe food products requires that the HACCP
system be built upon a solid foundation of prerequisite programs.
Each segment of the food industry must provide the conditions
necessary to protect food while it is under their control. These
conditions and practices are now considered to be prerequisite to
the development and implementation of effective HACCP plans.
Prerequisite programs provide the basic environmental and
operating conditions that are necessary for the production of
safe, wholesome food. Many of the conditions and practices are
specified in federal, state and local regulations and guidelines
(e.g., cGMPs and Food Code).
37. Education andTraining
The success of a HACCP system depends on educating and
training management and employees in the importance of their
role in producing safe foods. This should also include information
the control of foodborne hazards related to all stages of the
food chain. It is important to recognize that employees must first
understand what HACCP is and then learn the skills necessary to
make it function properly. Specific training activities should
include working instructions and procedures that outline the
tasks of employees monitoring each CCP. Management must
provide adequate time for thorough education and training.
Personnel must be given the materials and equipment necessary
to perform these tasks. Effective training is an important
prerequisite to successful implementation of a HACCP plan.
38. Developing a HACCP Plan
The format of HACCP plans will vary. In many cases the
plans will be product and process specific. However, some
plans may use a unit operations approach. Generic
HACCP plans can serve as useful guides in the
development of process and product HACCP plans;
however, it is essential that the unique conditions within
each facility be considered during the development of all
components of the HACCP plan. In the development of a
HACCP plan, five preliminary tasks need to be
accomplished before the application of the HACCP
principles to a specific product and process.
40. Assemble the HACCPTeam
The first task in developing a HACCP plan is to assemble a HACCP team
consisting of individuals who have specific knowledge and expertise
appropriate to the product and process. It is the team's responsibility to
develop the HACCP plan. The team should be multi-disciplinary and include
individuals from areas such as engineering, production, sanitation, quality
assurance, and food microbiology. The team should also include local
personnel who are involved in the operation as they are more familiar with
the variability and limitations of the operation. In addition, this fosters a
sense of ownership among those who must implement the plan. The HACCP
team may need assistance from outside experts who are knowledgeable in
the potential biological, chemical and/or physical hazards associated with
the product and the process. However, a plan which is developed totally by
outside sources may be erroneous, incomplete, and lacking in support at the
local level.
41. Describe the food and its distribution
The HACCP team first describes the food. This
consists of a general description of the food,
ingredients, and processing methods. The method
of distribution should be described along with
information on whether the food is to be
distributed frozen, refrigerated, or at ambient
temperature.
42. Describe the intended use and consumers of the food
Describe the normal expected use of the
food. The intended consumers may be
the general public or a particular
segment of the population (e.g., infants,
immunocompromised individuals, the
elderly, etc.).
43. Develop a flow diagram which describes the process
The purpose of a flow diagram is to provide a
clear, simple outline of the steps involved in the
process. The scope of the flow diagram must cover
all the steps in the process which are directly
under the control of the establishment. In
addition, the flow diagram can include steps in the
food chain which are before and after the
processing that occurs in the establishment. The
flow diagram need not be as complex as
engineering drawings.
44. Verify the flow diagram
The HACCP team should perform an on-site
review of the operation to verify the accuracy and
completeness of the flow diagram. Modifications
should be made to the flow diagram as necessary
and documented. After these five preliminary tasks
have been completed, the seven principles of
HACCP are applied.
45. Conduct a hazard analysis (Principle 1)
After addressing the preliminary tasks discussed above, the HACCP team
conducts a hazard analysis and identifies appropriate control measures. The
purpose of the hazard analysis is to develop a list of hazards which are of
such significance that they are reasonably likely to cause injury or illness if
not effectively controlled. Hazards that are not reasonably likely to occur
would not require further consideration within a HACCP plan. It is
important to consider in the hazard analysis the ingredients and raw
materials, each step in the process, product storage and distribution, and
final preparation and use by the consumer. When conducting a hazard
analysis, safety concerns must be differentiated from quality concerns. A
hazard is defined as a biological, chemical or physical agent that is
reasonably likely to cause illness or injury in the absence of its control. Thus,
the word hazard as used in this document is limited to safety.
46. Determine critical control points (CCPs) (Principle 2)
A critical control point is defined as a step at which control can
be applied and is essential to prevent or eliminate a food safety
hazard or reduce it to an acceptable level. The potential hazards
that are reasonably likely to cause illness or injury in the absence
of their control must be addressed in determining CCPs.
Complete and accurate identification of CCPs is fundamental to
controlling food safety hazards. The information developed
during the hazard analysis is essential for the HACCP team in
identifying which steps in the process are CCPs. One strategy to
facilitate the identification of each CCP is the use of a CCP
decision tree (Examples of decision trees are given in Appendices
E and F).
47. Establish critical limits (Principle 3)
A critical limit is a maximum and/or minimum value to which a biological,
chemical or physical parameter must be controlled at a CCP to prevent,
eliminate or reduce to an acceptable level the occurrence of a food safety
hazard. A critical limit is used to distinguish between safe and unsafe
operating conditions at a CCP. Critical limits should not be confused with
operational limits which are established for reasons other than food safety.
Each CCP will have one or more control measures to assure that the
identified hazards are prevented, eliminated or reduced to acceptable levels.
Each control measure has one or more associated critical limits. Critical
limits may be based upon factors such as: temperature, time, physical
dimensions, humidity, moisture level, water activity (aw), pH, treatable
acidity, salt concentration, available chlorine, viscosity, preservatives, or
sensory information such as aroma and visual appearance. Critical limits
must be scientifically based.
48. Establish monitoring procedures (Principle 4)
Monitoring is a planned sequence of observations or measurements to
assess whether a CCP is under control and to produce an accurate record
for future use in verification. Monitoring serves three main purposes. First,
monitoring is essential to food safety management in that it facilitates
tracking of the operation. If monitoring indicates that there is a trend
towards loss of control, then action can be taken to bring the process back
into control before a deviation from a critical limit occurs. Second,
monitoring is used to determine when there is loss of control and a
deviation occurs at a CCP, i.e., exceeding or not meeting a critical limit.
When a deviation occurs, an appropriate corrective action must be taken.
Third, it provides written documentation for use in verification.
49. Establish corrective actions (Principle 5)
The HACCP system for food safety management is designed to identify health hazards
and to establish strategies to prevent, eliminate, or reduce their occurrence. However,
ideal circumstances do not always prevail and deviations from established processes
may occur. An important purpose of corrective actions is to prevent foods which may be
hazardous from reaching consumers. Where there is a deviation from established critical
limits, corrective actions are necessary. Therefore, corrective actions should include the
following elements: (a) determine and correct the cause of non-compliance; (b)
determine the disposition of non-compliant product and (c) record the corrective
actions that have been taken. Specific corrective actions should be developed in
advance for each CCP and included in the HACCP plan. As a minimum, the HACCP plan
should specify what is done when a deviation occurs, who is responsible for
implementing the corrective actions, and that a record will be developed and
maintained of the actions taken.
50. Establish verification procedures (Principle 6)
Verification is defined as those activities, other than monitoring, that
determine the validity of the HACCP plan and that the system is operating
according to the plan. The NAS (1985) pointed out that the major infusion
of science in a HACCP system centers on proper identification of the
hazards, critical control points, critical limits, and instituting proper
verification procedures. These processes should take place during the
development and implementation of the HACCP plans and maintenance of
the HACCP system. One aspect of verification is evaluating whether the
facility's HACCP system is functioning according to the HACCP plan. An
effective HACCP system requires little end-product testing, since sufficient
validated safeguards are built in early in the process. Therefore, rather than
relying on end-product testing, firms should rely on frequent reviews of their
HACCP plan, verification that the HACCP plan is being correctly followed,
and review of CCP monitoring and corrective action records.
51. Establish record-keeping and documentation procedures (Principle 7)
Generally, the records maintained for the HACCP System should include the following:
A summary of the hazard analysis, including the rationale for determining hazards and control
measures.
The HACCP Plan
Listing of the HACCP team and assigned responsibilities.
Description of the food, its distribution, intended use, and consumer.
Verified flow diagram.
HACCP Plan Summary Table that includes information for:
Steps in the process that are CCPs
The hazard(s) of concern.
Critical limits
Monitoring*
Corrective actions*
Verification procedures and schedule*
Record-keeping procedures*
52. IMPLEMENTATION AND MAINTENANCE OFTHE HACCP PLAN
The successful implementation of a HACCP plan is facilitated by commitment
from top management. The next step is to establish a plan that describes the
individuals responsible for developing, implementing and maintaining the HACCP
system. Initially, the HACCP coordinator and team are selected and trained as
necessary. The team is then responsible for developing the initial plan and
coordinating its implementation. Product teams can be appointed to develop
HACCP plans for specific products. An important aspect in developing these teams
is to assure that they have appropriate training. The workers who will be
responsible for monitoring need to be adequately trained. Upon completion of the
HACCP plan, operator procedures, forms and procedures for monitoring and
corrective action are developed. Often it is a good idea to develop a timeline for
the activities involved in the initial implementation of the HACCP plan.
Implementation of the HACCP system involves the continual application of the
monitoring, record-keeping, corrective action procedures and other activities as
described in the HACCP plan.