TASK 1 NEGATIVE INDICATORS OF HEALTH AND SAFETY CULTURE

In the scenario there are several negative indicators of health and safety culture in the restaurant
which are as follows:

1. The six part time workers who were often students, may not receive adequate safety
training, which contribute to high turnover and less experienced workforce that is
unprepared to handle safety risks.
2. New workers are told to job shadow for one shift and are provided a handbook that is
printed in one language despite having workers from non-native speaking countries.
3. According to the international labour organization (ILO) in R164 article 10 (e) it is an
employer responsibility to provide PPE’s without any cost to the workers but the scenario
shows that the workers were told to provide their own PPE’s.
4. The owner did not timely response to the leaking refrigerator despite the head chef
complaints for nearly two weeks.
5. The owner delay decision of contacting the refrigerator leasing company shows a
disregard to hazards and his workers safety.
6. The long presence of water due to the leaking refrigerator on the floor with a wet floor
sign installed which resulted in multiple slips by worker’s which were documented as
near misses in the accident book however no protective measures were taken.
7. The leaking refrigerator which was a major safety hazard was not documented in the
equipment fault logbook.
8. The health and safety policy displayed at the restaurant entrance was signed and dated
eight years ago and was not updated or reviewed this lack of commitment to health and
safety suggests that the policy was outdated and do not reflect the restaurant current
operations and risks.
 9. The absence of risk assessments for both the kitchen and restaurant showcases a gap in
the restaurant approach towards identifying and mitigating the risks.
10. The owner decision to not turn the customers away and seat them quickly even if mean
by setting up extra tables for them as the restaurant was fully booked which likely add
pressure on the staff to manage customers expectation during busy times may
compromise safety practices and also lead to a hectic working environment.
11. The workers were unaware of what should be recorded in the accident book which
indicates a lack of insufficient training and communication regarding accident responding
procedures.
12. The full-time employee of the restaurant was asked by the owner to deputize his
responsibilities without proper training or preparation.
13. The continuous use of a wet floor sign for two weeks instead of repairing or replacing the
leaking refrigerator indicates reliability on temporary safety measures.

TASK 2 NEAR MISSES

An investigation of the previous near misses in the kitchen could have significantly contributed
to prevent the accident

1. By investigating the previous near misses the owner could have identified that the leaking
refrigerator was a serious hazard knowing that the workers already slipped on the wet
floor would have led to immediate action to fix the leaking refrigerator or even replaced
it.
2. If the near misses had been discussed with the kitchen staff every kitchen staff would
have been aware of the risks present in the kitchen. This communication could have
motivated the workers to be more alert to the dangers such as slippery kitchen floors.
3. Investigating the previous near misses could have emphasize the need for better training
on how to handle spills and other hazards present in kitchen. Giving training to workers
on safety practices could prepared them to act more safely or sensibly.
 4. Investigating the previous near misses could have raised awareness among the workers
and management about importance of reporting the safety issues. This could have create a
strong safety culture in the kitchen and the restaurant and can also reduced the likelihood
of accidents like the previous accident occurred mention in the scenario.
5. The repeated use of a wet floor sign despite the slips suggests that this action was
inadequate. An investigation could have revealed that placing a wet floor sign did not
mitigate the risk which could lead to better solution being implemented like the fixing the
leak or using temporary measures like placing water absorber mats on the wet area to
reduce the slips.
6. Investigating the near misses could have led to a review and update of the risk assessment
for the kitchen this would have identify the leaking refrigerator as hazard and
implementing safety procedures to handle it.
7. A briefed investigation of the previous near misses would highlighted the present risks
preventing complacency and encouraging immediate action to prevent a serious accident.
8. Investigating previous near misses could have highlighted the importance of maintaining
records and communication regarding safety hazards which could lead to better
documenting practices and adding the leaking refrigerator in the equipment fault logbook.
9. Investigating the previous near misses would have made the owner and the more
accountable. If the owner had taken the previous near misses sensibly it would have set
an example of addressing the safety issues rapidly. This type of accountability would lead
to more responsible management and would also make the workers aware of their safety
responsibilities.
10. By investigating the near misses could have started more safety oversight by the owner
leading to daily checks of the kitchen environment for identification of hazards and to
mitigate the hazards.

TASK 3 POLICY REVIEW

The restaurant health and safety policy require a review for the following reasons:
 1. The health and safety policy of the restaurant was signed and dated eight years ago which
means that it has not been reviewed or updated for the past eight years which make the
policy outdated in terms of current health and safety regulations and emerging risks. An
outdated policy may not adequately address the current risks and compliance obligations.
2. The labor inspector noted that there were no risk assessments for either the kitchen or
general restaurant which are essential for identification of potential hazards and mitigate
the risks associated with those hazards.
3. Workers were unaware of what should be recorded in the accident book. This lack of
awareness indicates that the policy may not effectively communicate methods of safety
practices.
4. The head chef was complaining about the leaking refrigerator issue in the kitchen to the
owner so it means that the restaurant policy should be reviewed.
5. The enforcement action issued by the labor inspector indicates that the restaurant health
and safety policy is not in compliance with health and safety regulations due to
enforcement action the policy need to be reviewed and updated.
6. The new workers were given a handbook which was in one language which is accessible
to all workers particularly to the non-native workers which can lead to misunderstanding
about the safety rules.
7. The handbook that was provided to the workers only covers fire emergencies and do not
explain what to do in other emergency situations.
8. As there are many part time workers in the restaurant which increases the high turnover
rate which means the policy needs to be regularly reviewed.
9. The kitchen was having a wet floor for the past two weeks leading to slips and a recent
serious injury which shows that the current safety measures are not effective.

TASK 4 REACTIVE MONITORING MEASURES

The following reactive monitoring measures should be put in place by the restaurant owner
 1. The restaurant is already having an accident book but it needs to be updated accurately.
For example, all the accidents including near misses should be added in detail and should
also defining the time location individuals involved and nature of the incident.
2. The health safety policy should be reviewed and updated regularly as it was last signed
eight years ago. This will ensure that all health and safety documentation including risk
assessments are up to date.
3. Maintain records of all workplace injuries including severity and duration of recovery
and patterns of injuries over time.
4. Follow up on injuries of the injured workers to assess recovery progress.

Trends of pattens

1. Near misses: The restaurant should ensure that all near misses are documented
completely. Which will help in identifying the hazards before they cause serious injuries.

Danger occurrence

Accidents

Complaints

Enforcement action

High turnover

Absenteeism

TASK 5 ORGANISATIONAL FACTORS

There are several organizational factors that could have contributed to the accident which are as
Follows:

1. The owner did not quickly respond to the head chef complaint about the leaking
refrigerator which created a hazard in the kitchen for two weeks which directly contribute
to the recent slip accident.
2. New workers were given only one shift to observe and job shadow another worker which
indicates that they did not get sufficient training.
3. A handbook provided in a single language which may not effectively communicate all
safety protocols and procedures as most of the part time workers were from non-native
speaking countries.
4. Despite several workers slipping on the wet floor of kitchen no effective action was taken
indicates organizational failure to respond to the frequent near misses.
5. The absence of risk assessments for the kitchen or the general restaurant indicates the
organizational failure in identification and mitigation of hazards.
6. No PPE were provided to the workers as were told to provide their own but According to
the international labour organization (ILO) in R164 article 10 (e) it is an employer
responsibility to provide PPE without any cost to the workers.
7. The leaking refrigerator was not documented in the equipment fault logbook which
indicates poor documentation practice.
8. The workers were unaware of what to be recorded in the accident book which indicates a
lack of documentation procedures.
9. The health and safety policy were last signed and dated eight years ago which indicates
organizational failure to regularly review and update health and safety policy.
10. In the restaurant the high turnover rate was due to employing part time workers who were
mainly students which led to insufficient trainings and indicates a lack of awareness with
safety protocols among the staff.
11. The owner of the restaurant placed a wet floor sign in the kitchen but did not take further
action to resolve the leaking refrigerator issue which indicates a lack of preventive
measures to maintain safety in workplace.
 12. The owner focused on the importance of serving the customers quickly and did not want
the customers to turn away even when the restaurant was fully booked which may have
led the staff overlook safety practices in favor of meeting the customers demands and
also led to creating unsafe work environment.
13. The owner decision to have an unexperienced fulltime worker to deputize his
responsibilities created a leadership gap.
14. The handbook that was provided to the new workers has comprehensive instructions
about fire emergencies and no guidance about other safety risks such as slips and falls
which would have better prepared the staff for such accidents.
15. The owner quick team briefing before the start of the work did not adequately address the
safety concerns and the importance of reporting hazards which lead to a lack of
awareness among workers about potential risks.

TASK 6 OBLIGATIONS OF EMPLOYERS

The employer obligations under recommendation 10 (a,b,c,e) of ILO R164 1981, following are
how these obligations may not have been followed in the kitchen of restaurant

ILO Recommendation (164) 10(a): to provide and maintain workplaces, machinery and
equipment, and use work methods, which are as safe and without risk to health as is reasonably
practicable.

The above obligation was not followed in the kitchen. For example, the kitchen equipment was
not properly maintained, especially the refrigerator was leaking. As a result of this leakage the
kitchen floor was wet which led to the recent serious accident where a worker chest, abdomen,
lefthand and arm was scalded as mention in the scenario. And the work methods adopted in the
kitchen was not safe like a wet floor sign was displayed, however several workers still slipped on
the floor.

ILO Recommendation (164) 10(b): to give necessary instructions and training, taking account of
the functions and capacities of different categories of workers.
The above obligation was not followed in the kitchen. For example, the part time workers who
were usually students were allowed to job shadow another worker for one shift only which mean
inadequate training was provided to them and also the handbook provided which gives
instructions on what to do in event of a fire was printed in one language despite the presence of
workers who had immigrated from non-native speaking countries.

ILO Recommendation (164) 10(c): to provide adequate supervision of work, of work practices
and of application and use of occupational safety and health measures.

The above obligation was not followed in the kitchen. For example, despite the head chef
complaints to the owner for nearly two weeks about the leaking refrigerator in the kitchen the
owner did not timely response to the head chef complaints which mean the owner failed to
provide proper supervision of work and the leaking refrigerator was not documented in the
equipment fault logbook.

ILO Recommendation (164) 10(e): to provide, without any cost to the worker, adequate personal
protective clothing and equipment which are reasonably necessary when hazards cannot be
otherwise prevented or controlled.

The above obligation was not followed in the kitchen. According to the ILO is the owner
responsibility to provide Personal Protective Equipment’s to the workers without any cost but in
the scenario the owner told the workers to provide their own Personal Protective Equipment’s.

TASK 7 CONSULTING WORKERS

Consulting the workers on health and safety measures can provide the following several benefits
to the restaurant owner.

1. Workers are first one to notice hazards, such as the leaking refrigerator if the workers
were consulted regularly on health and safety the accident in the scenario might be
prevented.
2. Regular consultation with workers would encourage them to report near misses and
hazards regularly.
 3. Involvement of workers in safety meetings they will more likely take care of their
environment and follow safety procedures.
4. Consultation with workers could lead to the development of more effective safety
measures as the workers can offer insights into what works best in the workplace.
5. Regular discussions on safety can help the workers understand what needs to be recorded
in the accident book and when.
6. Consultation with workers will help the owner to highlight areas in employees
understanding of safety measures.
7. Consulting with workers will help the owner to ensure that the restaurant complies with
health and safety regulations.
8. Regular consultation with workers will update the documentation and will the restaurant
in strong position during enforcement inspector inspections visit.
9. Regular safety meetings with the workers would ensure that all employees including the
non-native employees understand safety practices and their responsibilities.
10. Consultation with workers on safety measures would prepare them to handle emergency
situations.
11. Consultation with workers on safety measures will make the workers feel that their safety
concerns are heard and addressed and can increase workers morale and can also lower the
high turnover in restaurant.
12. Effective consultation with workers on safety can avoid accidents costly accidents and
the resulting legal action and protect the restaurant financially.
13. By consulting safety concerns with employees, the likelihood of work-related injuries
will decrease and also reduced the absence rate. As mention in the scenario the injured
kitchen worker is out for six weeks.

TASK 8 DEVELOPING SAFE SYSTEM OF WORK

While developing a safe system of work for the kitchen activities the owner should consider the
following factors:
1. Conduct risk assessments for all kitchen activities to identify hazards and risks involved
in specific tasks also assess the severity and likelihood of the identified hazards.
2. The owner should ensure all the kitchen equipment are regularly inspected and
maintained.
3. The owner should keep an updated equipment fault logbook and ensure all issues are
reported and documented.
4. The owner should establish procedures for reporting hazards, accidents or misses and
provide training to all workers especially the non-native speakers that how and when to
report accidents or near misses.
5. Translate the handbook into the language spoken by all the workers and also provide
training on kitchen safety, emergency procedures and safe handling of equipment’s.
6. Provide and enforce the use PPE’s, also communicate with workers regarding safety
issues and workload.
7. Update the outdated health and safety policy and ensure that it reflects the current legal
requirements.
8. Conduct regular safety audits to identify and resolve issues in safety practices.
9. Appoint H&S Supervisors who should monitor the kitchen activities to ensure that the
safety practices are followed and to provide guidance when needed.