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How PMBOK’s Risk Management can be applied in Safety Health and Environment?

Ujjwal Kumar Joshi

04/11/2023

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Agenda

•Risk Management•Safety, Health and Environment (SHE)•Practical Implementation•Case Study

▫HSE in Catering

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Risk Management• Process of identification,

analysis, assessment, control, and avoidance, minimization or elimination of unacceptable risks.

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Safety, Health and Environment• From an environmental standpoint,

it involves creating a systematic approach to managing waste, complying with environmental regulations, or reducing the company’s carbon footprint.

• Successful SHE programs also include measures to address air quality, and other aspects of workplace safety that could affect the health and well-being of employees.

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How RM and SHE can be applied in real world?• Develop, promote and implement best practices in loss

prevention, mitigation and operational risk management.

• Manage the organization's overall health and safety program

with the goal of preventing occupational injuries  and illness.

• It is also important to use the risk management approach

when designing and planning products, processes or places

used for work, because it is often easier and more effective to

eliminate hazards before they are introduced into a workplace

by incorporating safety features at the design stage. 04/11/2023

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Health and Safety in Catering

Major Risk Areas and Prevention

Case study

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About HSE

Health and Safety Executive is simply a watch-dog organization for all the small and medium-sized businesses to access health and safety risks in the workplace in United Kingdom.

The HSE's work covers a varied range of activities; from shaping and reviewing regulations, producing research and statistics and enforcing the law.

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Mission• The major mission of the HSE is to prevent

death, injuries and ill health in the Great Britain’s workplaces.

• To develop the standards to maintain the quality of the workplace

• To share responsibility for regulating health, safety and welfare for those at work and for those affected by work activity, including the public.

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Catering Industry HSE provides information for

people working in the catering and hospitality industry on how to comply with health and safety law.

The industry covers people working in commercial kitchens, hotels, restaurants, cafes, fast food outlets, pubs and clubs and those working as contract caterers to other industries.

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Major Problem in Catering Industry

Absence or Poor maintenance of

standards are the main cause for

accidents.

The main areas for accident are

slips, trips, handling, cuts and

exposure to hot and harmful

substances.

Work related contact dermatitis is

a major health issue for the staffs. 04/11/2023

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Prevention for the problem areas1. Slips: Prevent contamination and you reduce or even

eliminate the slip risk. Avoid spillage and leakage onto the floor. Most slip injuries happen on wet floors, so clean up

spills immediately. Dry floors after wet cleaning, for example, after

mopping. Selecting and using the most appropriate footwear

for the work environment can reduce the slip risk. The floor in a workplace must be suitable for the

type of work activity taking place on it - sensible floor choices mean the risks to

those who ultimately use the floor can be managed more effectively. 04/11/2023

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2. Trips: Keep passages and walkways free from obstructions. Report damaged or ill-fitting floors that may cause

accidents.

3. Handling: Avoid lifting items that are too heavy (for example, pans,

dish trays, furniture). Two people can lift the item if necessary.

Avoid pushing, pulling or dragging excessive loads. Avoid prolonged periods in one position, leading to

postural strain. Use proper lifting techniques and avoid lifting tasks

which involve reaching too high or too low. Use lifting aids, for example, trolleys or sack trucks.

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4. Cuts Cuts from sharp objects, including from handling knives and

glass, account for about one third of manual handling accidents. Be aware of risks and safe procedures when using knives. Be aware of risks and safe procedures when handling glass.

5. Exposure to hot and harmful substances• Be aware of risks posed by hot surfaces or equipment. Hot oil

or fluids are particularly hazardous, cover all equipment containing hot oil or fluids when not in use.

• Avoid carrying hot liquids and materials if there is a risk of splashes.

• Follow safe procedures for opening steam oven doors. • Follow safe procedures for cleaning and draining fat fryers. • Follow safe systems of work in using and storing cleaning

substances. • Ensure personal protective equipment (PPE) is worn where

required. 04/11/2023

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6. Work – related contact dermatitis Avoid contact with cleaning products, food and water

where possible, eg use a dishwasher rather than washing up by hand, use utensils rather than hands to handle food.

Protect your skin. Where you can, wear gloves when working with substances that can cause dermatitis and moisturize your hands to replenish the skin’s natural oils.

Check your hands regularly for the early stages of dermatitis, ie itchy, dry or red skin. These symptoms should be reported to a supervisor, as treatment is much more effective if dermatitis is caught early

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Maintenance to be considered

•Cleaning•Routine checks to detect wear and tear &

damage.•Planned maintenance •Breakdown maintenance•Inspections and tests

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Precaution is better than cure!

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- Edward Coke