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Nebosh Igc 1 Feb 2021

The document discusses management failures that could have contributed to a workplace accident at a food manufacturing site based on the scenario provided. Specifically, it notes failures in applying the permit-to-work system properly such as not checking permit arrangements physically, issuing permits too quickly, having permits that were too generic in timing, and a lack of adequate discussion between the contractor and permit issuer. It also provides recommendations for what should be included in contractor induction training, such as the company's health and safety policy and permit to work procedures. Lastly, it lists potential positive and negative indicators of health and safety culture at the site based on the scenario.

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Allen Joe George
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2K views3 pages

Nebosh Igc 1 Feb 2021

The document discusses management failures that could have contributed to a workplace accident at a food manufacturing site based on the scenario provided. Specifically, it notes failures in applying the permit-to-work system properly such as not checking permit arrangements physically, issuing permits too quickly, having permits that were too generic in timing, and a lack of adequate discussion between the contractor and permit issuer. It also provides recommendations for what should be included in contractor induction training, such as the company's health and safety policy and permit to work procedures. Lastly, it lists potential positive and negative indicators of health and safety culture at the site based on the scenario.

Uploaded by

Allen Joe George
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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3.

You try to inform the supervisor that the root causes of unsafe behaviour are usually
management failures.

Based on the scenario only, what management failures are likely to have contributed to this
accident?

(Organisational factors are as follows


• Safety culture of the organisation.
• Policies and procedures.
• Availability of resources [ Time, efforts and Money]
• Commitment and leadership from management.
• Levels of supervision.
• Peer-group pressure.
• Consultation and worker involvement.
• Communication.
• Work patterns.
• Training.
• Carrying out risk assessments.
• Information, instruction and training.
• Compliance monitoring, including auditing.
• Accident and near-miss reporting, recording and
investigation.
• Consultation with workers.
• Developing safe systems of work.
• Welfare and first-aid provision.
• Fire safety and prevention.

• Emergency procedures.)

Consider any failures in above factors from scenario like

• Handling PTW in a casual way


• Not allocating adequate time and resources for issuing and monitoring of permits
• Not inspecting the arrangements on ground before issue of permits
• Lack of supervision (contractors comment that they are unsupervised)
•
•
•
•

4. Based on the scenario only, comment on the food manufacturing site’s application of the
permit-to-work system.
In my opinion, the organisations application of PTW is not acceptable and not as per
standards. However, they tried to make it reasonably acceptable working within their
limitations.
The following factors are considered to support this comment.
• Permit arrangements are not checked physically in the working area
• Permits are issued in a hurry due to heavy work load
• Too many permits are issued without providing adequate time and efforts and care
• Too short discussion on job description between contractor and permit issuer
• The task was rated as low risk, without physical inspection, which is an un
professional approach
• The permit timing was very generic- 9 to 17 hours. It could have been more specific
by considering the exact time required for the task.
•
•
•

5. The site supervisor gave the contractor induction training when they arrived on site. What
information should be included in this training.

(General information on content of induction training will be


• Health and safety policy.
• Emergency procedures.
• First aid.
• Specific site hazards and controls.
• Welfare facilities.
• Safe movement.
• Accident and incident reporting.
• Consultation arrangements.
• Safety rules.
• Personal protective equipment.
• Safe working and permits.
• Risk assessment.
• Responsibilities of individuals.
• Disciplinary procedures.)

Apply the above for the scenario, the supervisor should have included the following
information in the induction training like
• Company’s Health and Safety Policy
• Procedure on Permit to work system followed by the company
• Contractors signing in and signing out procedure
• Site Safety Rules
• Behavioural Safety Audit procedures
• Contractors roles and responsibilities
•
•

6. Based on the scenario only


(a) what are the positive indicators of health and safety culture at the food manufacturing
site ?
(b) what are the negative indicators of health and safety culture at the food manufacturing site?
Consider the following are the general indicators, find out the scenario based points
and write answers-15 points for POSITIVE and 5 points for NEGATIVE.

• Incidents

• the standard of investigation.

• Sickness rates.

• Absenteeism.

• Staff turnover.

• Level of Compliance with safety rules.

• Worker complaints about working conditions.

• Level of housekeeping

• Presence of signs, warnings, posters

• Level of competence of workers

• The level of trainings provided

• Worker involvement in risk assessments, accident investigation etc.

• Presence of safety committee

• Participation of worker safety representative in the committee meetings

• Is PPE Worn

• Quality of Risk Assessment

• Management controls

• Staff relationship

• Competence, skills, Trainings

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