Occupational Health and Safety Management System - ABC Bakery and Confectionaries Co - Case Study Example

College name Programme name Course name Course code Task title Academic year-Semester Contents College name 1 Contents 2 Acknowledgements 3 Executive summary 4 5 1.0 Introduction 5 2.0 Methodology 6 3.0 Objectives of safety management systems 7 4.0 The workplace health and safety management system 7 4.1 A policy on commitment to a healthy and safe work place 8 4.2 Risk identification 8 4.3 Risk assessment 9 4.4 Risk control 9 4.5 Maintenance of the OHS mechanism 10 4.6 Emergency response mechanism 11 4.7 Managing OHS records 11 5.0 Conclusion 12 References 12 Acknowledgements I wish to acknowledge my lecturer and tutor for the insight gained from the interactions in the course of this unit. They have greatly expanded my knowledge on workplace health and safety management systems. Their guidance in writing this paper is greatly appreciated. I am greatly indebted to Mr. Ford, the C.E.O of the ABC Co. He accorded me unhindered access to the company premises and plants. I also received valuable support from the supervisors and the bakery staff at the company. Last but not list I would like to acknowledge the government officer in charge of workers health and safety. She gave me useful links to the documents without which this paper would not have been complete. Executive summary To meet the national and international workplace health and safety standards, companies develop elaborate systems for occupational health and safety (OHS) management. The OHS mechanism proposed for the ABC Bakery and Confectionaries Co. identifies its bakery plant as a potential source of workplace hazard. The risks associated with the plant’s automatic flour feeder and sitter and the pre-mixer are typically physical, chemical, biological and ergonomic. Assessment of these risks reveals physical trauma and injuries as well as allergies, dermatitis, asthmas, bronchitis and rhinitis. Institutional commitment, risk controls, maintenance, review, emergency response and record keeping are key elements in the OHS mechanism. 1.0 Introduction Occupational health and safety (OHS) management has become a major international and national concern. The World Health Organization endorsed a global action plan for workers’ health in 2007 and later developed a framework and model for occupational health (WHO, 2010). Locally, the Australian government has published the Work Health and Safety Codes of Practice, (2012). These codes guide firms to comply with the Work Health and Safety Act, 2011. This Act is applicable to everyone with a duty of care including the ABC Bakery and confectioneries Company. The company can attain compliance by establishing a system that may provide a higher or an equivalent standard of occupational health and safety to the one envisaged by the code. In proposing a work health and safety management system for the ABC, this paper begins by explaining methodology and rationale for establishing such a health and safety management system. This is followed by the proposed OHS management system for the company. 2.0 Methodology The bakery plant at ABC Co. forms the basis for this OHS management mechanism. In order to come up with an appropriate health and safety management system for the firm, relevant international and national documents on health and safety standards were studied. The international manuals perused were for the occupational health and safety systems (OHAS 18001), the environmental systems (ISO 14000-1), the risk management systems (ISO 31000) and workers’ or workplace safety systems (ISO 9001). National health and safety systems consulted include the occupational health and safety management systems, environmental management systems AS/14031:2000), risk management systems and emergency systems (AS3745-2010), alarms and warning systems (ISO 11064 ) and injuries documentation systems (AS 1885.1-1990). Relevant literature on the hazards and risks was also reviewed and analyzed. Important data was collected from different bakery manuals and brochures. Most of the legal documents sought for were accessed online. They included Work Health and Safety Act 2011 and the Work Health and Safety Codes of Practice, 2012. The Code of Practice defines a hazard as any situation or thing that is potentially harmful to persons and a risk as the possibility of an occurrence of harm, that is, death, illness or injury, when one is exposed to a hazard. On the basis of literature reviewed, the legal documents perused and a careful observation at the ABC Company, two parts of the bakery plant identified for risk analysis are the automatic flour feeder and sitter and the pre-mixer. 3.0 Objectives of safety management systems A workers’ health and safety programme systematically identifies hazards, eliminates or minimizes risks and responds to emergencies. It puts in place resources, procedures, responsibilities and personnel for maintaining occupational health and safety. The OHS mechanism’s objective is to mainstream healthy and safe practices and conditions in the workplace. Research has proven that standard OHS systems reduce incidence of workplace accidents and illnesses. The reverse is also true. The 1998 Longford gas plant explosion that killed two men and severed the national gas supply for two weeks provides essential lessons for workers and workplace health and safety systems (Hopkins, 2000). The 2005 New Jersey bakery worker’s fermentation-tank tragedy illustrates the fact that integrating OHS systems in all sectors of a firm not only reduces risk incidence or severity but it also ensures timely and appropriate response to emergencies (CDC, 2005). 4.0 The workplace health and safety management system In developing an effective OHS management programme for ABC Co., it is important to describe the key components and their operation. The Australian National Occupational Health and Safety Commission cite the basic steps that establish an OHS system: a commitment policy; risk identification and assessment; risk control; OHS management system’s maintenance; emergency response mechanism and OHS records management. 4.1 A policy on commitment to a healthy and safe work place An organization’s commitment to OHS is articulated in a policy statement whose formulation is widely consultative (Gallagher, 2000). In the policy, the employer undertakes to ensure staff health and safety; outlines the health and safety programmes; spells out OHS responsibilities and accountabilities of the workers, supervisors and employer; estimates budgetary allocation for OHS management; undertakes to inform and consult all the staff on all OHS issues and lastly, establishes an OHS review mechanism (ISO, 1996; ILO-OSH, 2001). The ABC Co. should develop its OHS policy along these lines.. 4.2 Risk identification The bakery and confectioneries company consists of the bakery, packaging, store and sales sections. The bakery has been identified as the most hazardous section of the company since it accounts for 40% of all reported injuries (CIS/ILO, 1997). The plant at the bakery comprises the automatic flour feeder and sitter; broth fermenter, heater and reservoir; solution feeder, pre-mixer and oxidizer; dough pump; panner; blender and holder. The automatic flour feeder and sitter and the pre-mixer will be the subject of this OHS management mechanism. Workers manning these parts of the plant include the baker, bakery supervisor, baker apprentice, machine operators, mixers and conveyor line workers. The most regular duties of the workers here include starting, stopping, operating, supervising, reading and adjusting the machine; preparing, weighing, sifting, quantifying and loading the flour and finally checking, dropping, feeling and testing the end product (the broth). The risks identified here mainly originate from the physical and chemical operations. The physical strain in preparing the ingredients for the feeder and the grain/flour dust (chemicals) pose critical risks to the workers in this section. The mechanics of operating the machines is another source of health and safety concerns. The biological hazards come from fungi and molds in the ingredients while strenuous working schedules aggravate ergonomic risks. . 4.3 Risk assessment The kind of work at this point of the ABC Co. plant necessitates constant exposure to chemical hazards (grain and flour dust). CIS/ILO (1997) identifies the harmful effects of exposure to bakery flour and grain dust. Some of the resultant illnesses caused by this type of dust are allergies, dermatitis, chronic bronchial asthma, oesinophilic pulmonary infiltration, chronic spastic bronchitis and chronic rhinitis. Biological hazards from handling yeast and fungi may lead to asthmatic and pneumonitis attacks while handling molds like Penicillum glaucum and Aspergilus glaucus from overstored flour may lead to skin infections. The physical hazards slips, trips and falls from slippery floor may cause strains, sprains, fractures and bruises. Others physical hazards include being caught by feeder’s conveyors which may lead to amputations. Burns and scalds could be caused by getting into contact with the hot equipment. Lastly, electric shocks may come from defective devices and installations. Ergonomic hazards may come from stress and strain caused by long and irregular work schedules, repetitive and continuous movements or postures like standing, bending or sitting for long hours. 4.4 Risk control Chemical and biological risk control can be achieved by providing and insisting on the use protective equipment like respirators and gloves while handling grains and flour. Furthermore, the employer should install efficient exhaust ventilators and air conditioners to minimize dust related hazards. Those who work with powdered ingredients should be required to cautiously and slowly move to lower dust risks. The grain and flour should be placed instead of being thrown into the feeder. Cleaning up of the dust should be done by vacuum cleaning or wet washing method – don’t use compressed air (CDC/NIOSH, 2009). The major steps in controlling physical risks identified are summarized by the acronym TILE – Task, Individual, Load and Environment. The individual worker should be given the workload they are able and trained to perform in an environment that is conducive. Slips, trips and falls are managed by displaying warning signs, making the floor with slip resistant materials. Mechanical aids like trolleys and lifts should be used in lifting and pushing of heavy loads. Burns and scalds are controlled by providing the workers with protective clothing like oven gloves. The employee training; incidence reporting and medical check-up mechanisms should also be put in place. 4.5 Maintenance of the OHS mechanism It is imperative for an OHS management system to have an inbuilt auditing mechanism. The hazard elimination and limitation measures need to be regularly inspected and monitored. The objective of the auditing mechanism is to monitor how the controls work and how extensively and effectively used. The ABC Co. should establish this auditing framework. It should include the timetable for inspection, the benchmarks to be met, the personnel involved and how the findings should be communicated. The auditing committee for instance should provide information on the hazards and risks which were not noted earlier. It could also confirm how well the measures in place are working. It should interview workers to get their concerns. The committee should make recommendations on the existing controls to be retained or improved. New hazards or risks noted and controls to be used for them. Matters that need urgent action should be identified. 4.6 Emergency response mechanism Emergencies are risks (occupational or natural) in the workplace that require immediate action. The ABC Co. should have emergency response plan. The Australian Government requires all employers to operate an emergency programme that includes rescue and evacuation. The response plan should be developed in consultation with the affected workforce. It should include the potential sources emergencies and the procedures for dealing them; the emergency equipment, its location and operation; staff training on emergency response; emergency alarm and communication (hotline) systems; first aid services; rescue and evacuation programmes and areas designated for rescue and evacuation (Code of Practice, Part 7). The emergency response programme should be tested for efficiency and effectiveness. 4.7 Managing OHS records The OHS management records essentially mediate all the elements in the OHS system. Among other things, it demonstrates the decision made on risk control, provides criteria for designing workplace OHS procedures and allows for external and internal communication and auditing of the firm’s OHS programme. The aspects of the OHS management system that the records should cover include the identified hazards, the risks and their controls; the implementation, monitoring and review schedules; the OHS consultants, the training records; planned changes and the daily occurrences (accidents, incidents, interventions and outcomes) in the work place (Code of Practice, Part 5). The ABC Co. should open an OHS management registry in the bakery plant and the administration block. The bakery supervisor should ensure that the records are well kept. 5.0 Conclusion In forestalling workplace injuries, illnesses and fatalities, the ABC Co. will accrue both human and financial gains through cushioning itself from losses associated with employee medication, injury absenteeism and sense of insecurity. An elaborate OHS management system ensures that health and safety of workers are guaranteed as is practicable. This, however, calls for both the employer and the employees to clearly understand and undertake their duties and responsibilities. The chemical and physical hazards at bakery and confectionery plants have been categorized as “high risk” and should therefore be treated with urgency and meticulousness they deserve. The processes, procedures and equipment suggested in this paper for ABC Co. though applicable to other bakeries and confectioneries of the same size, may not exactly fit their circumstances. References Australian Government (2011) Work Health and Safety Act 2011.Melbourne: Commonwealth of Australia. Centers for Disease Control and Prevention/National Institute for Occupational Safety and Health [CDC/NIOSH](2009) Health Hazard Evaluation Report 2005-0248-3077. Sacramento: CDC/NIOSH. CDC (2006) Worker killed in a fall in a bakery fermentation tank. Fatality Assessment and Control Evaluation Report Project. NJ: CDC A Gallagher, C. (2000). Occupational Health & Safety Management Systems: System Types and Effectiveness, Unpublished Ph.D., Deakin University, Melbourne. Hopkins A. Lessons from Longford: The Esso Gas Plant explosion. Sydney: CCH Australia; 2000. International Labour Organization[ILO-2001] Guidelines on occupational health and safety management systems ILO-OSH 2001. International Labour Office, Geneva. International Organization for Standardization, ISO 9001:2000, Quality management systems - Requirements. 2000, International Organization for Standardization: Geneva, Switzerland. International Organization for Standardization, ISO 14001:1996, Environmental management systems - Specifications with guidance for use. 1996, International Organization for Standardization: Geneva, Switzerland ILO/CIS. (1999) International Hazard Datasheets on Occupation. Geneva: CIS/ILO, NOHSC (2001) Occupational Health and Safety Management Systems: A Review of their Effectiveness in Securing Healthy and Safe Workplaces. Sydney: Commonwealth of Australia Safe Work Australia (2012) Work Health Safety Codes of Practice, 2012. Melbourne: Commonwealth of Australia. WHO (2010) WHO Healthy Workplace Framework and Model: Background Document and Supporting Literature and Practices. Geneva: WHO Read More