NEBOSH

MANAGEMENT OF HEALTH AND SAFETY

UNIT IG1:
For: NEBOSH International General Certificate in Occupational Health and Safety

Open Book Examination

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Learner name Elrafie Eltigani Abdallah Abdelbagi

NEBOSH learner 00944009
number

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Answer sheet IG1-0053-ENG-OBE-V1 Aug25 © NEBOSH 2025 page 1 of 8

Task 1: Health and safety culture

1
Indicators used to assess health and safety include:
Accidents, absenteeism rates, sickness rates, employee turnover, compliance with health
and safety regulations, and complaints related to working conditions.
1. The Tea Time management's failure to provide gloves, as it is the employer's duty to
provide appropriate personal protective equipment and not charge employees for them.
2. The young worker's extreme embarrassment when asked about the severe symbol on
the bottle, and the manager's lack of assurance that he had properly conveyed the
information and that the young worker understood the seriousness of the substance,
indicate a weak culture of information dissemination and poor communication.
3. The lack of training, as employees were hired without training, is a hallmark of a
negative culture.
4. The Tea Time owner has no prior training in health and safety, yet he is also
responsible for security and safety.
5. The management's failure to fulfil its duties, as the employer is responsible for
ensuring the safety and security of the workplace.
6. Many Tea Time workers are absent from work due to illness during cold and rainy
weather.
7. Tea Time management has neglected Article 19 of Convention C-155, which grants
workers the right to receive the necessary training in occupational health and safety.
8. The health and safety policy, which was created four years ago, is outdated and
ineffective.
9. The work environment is unsafe due to uneven floors, a steep slope in the Tea Time
café, and the lack of an umbrella for shelter during rain.
10. Tea Time's lack of compliance with health and safety regulations is evident in the
kitchen cabinet containing cleaning supplies and food items.
11. Giving health and safety issues a lower priority than other work-related issues, and
focusing on customer service, weakens the culture of health and safety.
12. Management's lack of interest in employee communication and meetings, as
evidenced by the fact that only one meeting was held.
13. The absence of a competent health and safety officer to assist Tea Time in fulfilling
its health and safety obligations, as a health and safety advisor was appointed four years
ago for a period of two weeks.
14. Failure to adhere to the use of personal protective equipment, and an employee
contracted a skin disease as a result of direct contact with corrosive cleaning materials.
15. Management's lack of attention to employee complaints, as evidenced by the
manager's failure to address the employee's skin inflammation on his hands and arms
caused by the cleaning materials.
16. There are no clear job roles, as some Tea Time workers are forced to work late hours
in the café to perform basic cleaning tasks, leading to a significant deterioration in
cleanliness.
17. The Tea Time manager doesn't realize that investing in health and safety is better
than paying attention to customer service.
18. The Tea Time manager is incompetent, believing that customer service takes priority
over health and safety.
19. A physically and psychologically safe worker is more focused and productive.
Therefore, providing a safe work environment enhances productivity and job satisfaction,
and gives the organization a competitive advantage by improving the quality of services
and products.
20. The increasing injury rates began with the injury of a system worker.

Task 2: Developing safe systems of work (SSoW)

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 A safe work system is a formal, documented, and approved framework that outlines
policies and procedures for safely performing tasks. This includes systematically
assessing and accurately identifying risks, taking the necessary preventative measures to
mitigate these risks, and documenting the safe procedures followed to ensure
compliance and follow-up. This system is essential for ensuring a safe and effective work
environment. The safe work system must include:
1. The name of the task to be performed.
2. A SOP must be available.
3. Providing a break time.
4. Assigning tasks to the most appropriate person.
5. A description of the stages of the dishwashing process.
6. Providing an analysis based on the task analysis.
7. A list of materials and equipment used for the task.
8. The elements necessary to control the risks in this task using JSA.
9. The task analysis should include:
 Defining the task.
 Recording the steps and stages of the task.
 Assessing the risks associated with each step.
 Developing a safe work method.
 Implementing the work method safely.
 Then monitoring the process to ensure its effectiveness.

10. How many people will perform the task and who they are.
11. Name of the immediate supervisor.
12. Name of the reviewer after completion of the task
13. Level of competency to complete the task and the extent of their qualifications.
14. List of people at risk.
15. Hazards associated with the task.
16. Are the measures taken sufficient or do additional controls need to be implemented.
17. Controls recommended by the manufacturer and any other controls.
18. Necessary emergency precautions.
19. Types of personal protective equipment used.
20. Date.
21. Signature of the person responsible for the review.

Task 3: Accident investigation

3
Accidents should be investigated for several reasons, the most important of which is to
discover the causes so that corrective measures can be taken to prevent similar incidents
from occurring.
The investigator must:
1. Gather factual information about the incident.
 How and when it occurred.
 Know information about the ladder and the manner of the fall.
 The conditions and surrounding environment in Tea Time Café at
the time of the incident.
 The experience and competence of the worker involved.
2. Analyze this information to attempt to identify the immediate and root causes of the
accident.
3. Identify the details and reasons why the customer pushed the worker.
4. Identify control measures.
5. Identify the procedures taken by Tea Time Café management to educate employees
about health and safety regulations.
6. Plan remedial measures.

Answer sheet IG1-0053-ENG-OBE-V1 Aug25 © NEBOSH 2025 page 3 of 8

 7. Obtain information from the accident parties, customers, and witnesses (each
separately), as well as from:
 Site plan, staircase layout, and accident site.
 Review the health and safety policy.
 Training records.
 Safe work regulations.
 Work permits.
 Maintenance records.
 Drawings of the accident area within T-Time.
 Previous accident reports (not available at T-Time but can be
obtained verbally).
 Absence and illness records.
8. Question the manager about the safety measures taken before and after the accident.
9. Necessary measures should also be taken for internal reporting of accidents at T-
Time.
10. Review the accident and near-accident log, as the log is not available for those that
occurred at T-Time.
11. Review the actions taken after the accident at T-Time.
12. Encouraging Tea Time employees to report serious accidents and major injuries to
the official authorities.

Task 4: Accident causation

4
Accident causes are classified into two main categories:
Unsafe Acts: These are direct causes and unsafe actions that led to the accident itself:
1. Worker X collided with Customer Y, which is considered an unsafe situation.
2. Both of them walking on an uneven floor is considered an unsafe action.
Unsafe Conditions: These are underlying or root causes, most of which are management
system failures, such as:
3. Inadequate supervision of workers.
4. Neglecting maintenance of the T-Time Café floor.
5. Lack of an updated risk assessment policy.
6. Lack of protective equipment.
7. Inadequate training for café workers.
8. Employing a worker under the age of 18 without supervision, as he was working alone
while other workers and the owner were busy on the ground floor.
9. Noise: Customer Y did not hear Worker X's call due to the noise.
10. The presence of a large number of people in a confined space.
11. The worker's embarrassment about inquiring about a hazardous substance, as well
as fear of being reprimanded by the Tea Time manager, indicates poor communication
between Tea Time management and the workers.
12. The workers were not informed of the health and safety policy statement, which was
posted on a bulletin board in the kitchen and was overwritten over time by other
documents.

Task 5: Individual human factors

1. Poor environmental factors that affect the individual: such as loud noise.

Answer sheet IG1-0053-ENG-OBE-V1 Aug25 © NEBOSH 2025 page 4 of 8

 2. Fatigue and exhaustion (causing poor concentration and thinking), which workers
complained about. They told the manager at T-Tai that they were suffering from
the workload, were unable to take breaks, and were exhausted.
3. Distraction or lack of concentration (lack of attention)
4. Example: A financial reward in the form of a bonus.
5. Competence
6. Knowledge or qualifications: Worker X was not qualified or certified in his
professional field.
7. Ability or skills (mental and physical skills sufficient to perform the job): This was
attributed to the worker's inexperience, being a recent hire, and being young.
8. Training required for the job: Worker X did not receive adequate training or
qualifications.
9. Practical experience in the field: This was something Worker X lacked in his job.
10. Lack of qualifications to assess competency.
 Qualifications and certifications.
 Membership in professional/trade organizations.
 Level of training.
 Conducting written and/or practical evaluations.
 Requesting references, recommendations, or evaluations.
11. Customer Y pushed Worker X, causing Worker X to fall. This is an individual act.
12. Worker X's lack of information about hazards: He was not informed of the health
and safety policy.
13. Lack of supervision and on-the-job training: He was left working alone on the first
floor while other workers and the owner were busy on the ground floor.

Task 6: Health and safety management roles and responsibilities

1. The Health and Safety Policy was not up to date: The Health and Safety Policy
should be updated regularly, and in the event of any emergency requiring
updating, the document's last update date should be noted.
2. The Health and Safety Policy was obscured: It was covered with other posters,
and Tea Time's workers and management were unaware of the Health and Safety
Policy and its importance as a document that everyone should see.
3. The Health and Safety Policy Statement was placed in the kitchen, a location
inconspicuous by all employees.
4. The owner has no formal training in health and safety. He believes that customer
service is his top priority.
5. The health and safety policy were last prepared four years ago. The health and
safety policy should be a living document, not a static one. It should be subject to
regular review, updated, and relevant.
6. Conducting risk assessments (including chemicals, workers at risk in special
situations, and manual handling) and establishing safe work systems for core
activities and individual work was completed four years ago, with the
understanding that this should occur on an ongoing basis and only when
necessary or an emergency occurs.

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 7. Neglecting the health and safety policy: The consultant reviewed the accident log
and found no written records, indicating a lack of sufficient commitment and
management awareness of the importance of health and safety.
8. Communication about health and safety issues, including risks and control
measures: Management's lack of attention to worker complaints related to safety
and security. One worker resigned after complaining by phone to his manager, but
the manager failed to take any action.
9. Providing safety training: The consultant organized a half-day health and safety
training course for all workers. Only two workers remained and the training was
not repeated and was conducted four years ago.
10. Lack of consultation and participation of workers in health and safety policy: Their
complaints were ignored and there was a complete absence of worker
representatives.
11. Neglecting the role of the health and safety specialist: he was not called until after
the accident occurred.

Task 7: Employer’s responsibilities

7
1. Providing workspaces and equipment and following safe work methods that do not
pose a health risk: The Tea Time manager did not comply with this clause, as he stored
corrosive materials, disinfectants, and an irritant in a small kitchen on the ground floor.
2. Providing appropriate guidance and training: The café owner did not provide the
necessary training, as the last training was four years ago, and the half-day course was
for all workers in their various tasks.
3. Providing necessary supervision: The Tea Time café owner did not provide the
necessary supervision, as he left the young worker working alone without supervision. He
cleaned the first and second floors alone, while the rest of the workers were on the
ground floor.
4. Implementing approved health and safety arrangements to suit the scale and
nature of the contract.
5. Providing personal clothing and personal protective equipment free of charge: The
Tea Time owner did not provide this, as the worker asked him to provide gloves and told
him that the gases had run out.
6. 6. Ensure that working hours do not negatively impact employee safety and health:
Some Tea Time workers are forced to work late hours at the café to perform essential
cleaning tasks.
7. How severe physical and mental fatigue is felt: Worker S told the owner that they
were suffering from the workload, that they were unable to take a break, and that they
were exhausted, but the owner ignored them and urged them to speed up the work.
8. Taking risk mitigation measures: The owner failed to take preventative measures
because he did not expand the space to avoid collisions, did not address the root cause
of the accident, which was the uneven floor, and did not update the warning signs on the
stairs.
9. Providing a sufficient number of qualified workers to cope with the work pressure:
Workers feel exhausted and perform duties that are not within their specialization and
work late shifts to cover the shortage of workers.
10. Workers not being informed of their legal rights: The worker may win a
compensation case if he resorts to the courts, due to the café owner’s neglect of
complaints and failure to inform them of the health and safety policy.
11. Documenting and Providing Accident Logs: No accident or near-accident logs.

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 12. Maintenance and Preventive Maintenance: The owner has not performed any
maintenance on uneven floors or steep stairs.
13. Poor communication with employees and keeping them informed of
developments: There is a clear failure by management to hold regular meetings,
and the last meeting was held four years ago.
14. Emergency Training: Only two workers are trained in emergency procedures,
while all workers are entitled to emergency training.
15. Lack of inspection of warehouses and their compliance with health and safety
specifications: It is a violation to store edible materials and disinfectants in the
kitchen.

Task 8: Managing risks for lone workers

1. Continuous Communication: The cleaner uses a mobile phone to

contact the owner at the beginning and end of each shift, allowing
them to communicate with management and report health and safety
issues.
2. Staying Up-to-Date: The owner ensures the cleaner's safety and
updates the team.
3. First Aid Training: The owner sent three workers, including the
cleaner, to receive emergency response and first aid training.
4. Educating the worker about an important safety rule: The owner
informed worker X that the most important safety rule is that no more
than one person should be on the stairs at a time.
5. SOP: The owner explained to worker X how to operate a commercial
dishwasher.
6. Having more experienced and senior workers on the job: This allows
the worker to request assistance from them at any time, even if there
are barriers between him and the owner. He can still communicate
with the two experienced workers.
7. Providing intensive, simple, and easy-to-understand training courses
to equip them with the necessary knowledge and experience.
8. Assign a male or female mentor to be with them at all times.
9. Avoid assigning them high-risk tasks or significant responsibilities:
Give the worker tasks that are commensurate with their abilities.
10.Distribute them throughout the workplace and separate them (not
isolate them) so they do not work alone, thus reducing the impact of
the group.
11.Limit working hours and avoid assigning overtime or additional work.
12.Ensure appropriate personal protective equipment is provided.
13.Install surveillance cameras and communicate with the worker
periodically to ensure their safety and that work is proceeding safely.

Answer sheet IG1-0053-ENG-OBE-V1 Aug25 © NEBOSH 2025 page 7 of 8

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Answer sheet IG1-0053-ENG-OBE-V1 Aug25 © NEBOSH 2025 page 8 of 8