The document outlines the principles of occupational safety and health (OSH), focusing on hazard identification, risk assessment, and risk control to prevent workplace injuries and illnesses. It classifies hazards into physical, mechanical/electrical, chemical, biological, and physiological categories. Additionally, it introduces the 5S approach from Japan, which aims to enhance workplace efficiency and quality through sorting, organizing, cleaning, standardization, and sustaining practices.

1. Practicing
Occupational
Safety and
Health
Procedures

2. Occupational Safety and Health
(OSH)
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A working system that
prevent illness and
injury. It is done by
recognizing and
identifying hazards and
risk.

3. Identifying
Hazards and
risks
Managing Health
and Safety at Work
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4. “
1. Spot the Hazard (Hazard
Identification)
A hazard is anything that could
hurt you and or other people. It
can harm the safety and health of
people and can damage tools and
equipment
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5. Classifications of HAZARDS
+ Physical – this can easily be seen or
recognized.
Examples:
Floors, stairs, platforms, ladders, prolonged
noise, vibration, heat cold, ventilation, and air
quality.
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6. Classifications of HAZARDS
+ Mechanical and/or Electrical – this
includes pressure vessel, electrical
equipment, cranes, and machinery
+ Chemical – examples are acids and poisons,
cleaning agents, fumes, and explosive
devices.
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7. Classifications of HAZARDS
+ Biological – this includes viruses, insects,
vermin (pest) and bacteria.
+ Physiological Environment – workplace
stresses arising from a variety of sources.
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8. “
2. Assess the Risk (Risk
Assessment)
+ Risk is the likelihood that a
hazard will cause injury or ill
health to anyone in or near a
workplace.
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9. “
3. Make the Changes (Risk
Control)
Your aim is to eliminate the risk
after identifying the hazard and
assessed the risks.
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10. a. Substitution
b. Isolation
c. Safeguards
You may use:
d. Instructing
workers on the
safest way to do
something.
e. Using personal
protective equipment
(PPE)
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11. 11

12. 5S Approach
Based on five Japanese word
that begin with ‘S’, the 5S
Philosophy reduces waste,
increases efficiency, and overall
work quality.
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13. 13

14. Seiri (Sort)
Identify what is and isn’t
working in the current
workplace. You must sort,
inspect, and identify
equipments, supplies and
tools needed for
operation.
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15. Seiton
(Straighten)
“A place for everything,
and everything in its
place”
Envision and organize.
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16. Seiso (Shine)
To clean. It’s a daily,
ongoing activity, and
an important one. It’s
done every day.
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17. Seiketsu
(Standardize)
Concentrate on best
practices for the work
place.
Standards may take
forms of instruction
sheets, diagrams or
images.
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18. Shitsuke (Sustain)
This implies continuos
training and
maintenance of
standards
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19. Thanks!
Any questions?
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