Health and Safety in Engineering Workplace

Topics: Risk, Occupational safety and health, Material safety data sheet Pages: 5 (1336 words) Published: July 9, 2013
Pass Criteria. Task 1 (P1.3)

Three effective ways to systematically identify existing hazards are: 1. By examining specific areas of the worksite and the activities carried on in them.
2. By analysing different occupations and their tasks.
3. By analysing the total process used to convert raw materials into final product for sale.

Hazard identification by area – Static worksites such as Engineerig Factories are well suited to a hazard identification method involving grouping hazards into common types and identifying them by surveying all the different areas of the site. Hazard identification by work analysis – Work that is not done on a static site is probably better analysed by first identifying the different occupations involved and the work people carry out, then the hazards they face doing that work. This method is better suited for those work activities where there is a considerable degree of scope for the worker to decide how the task is carried out, e.g. tradespeople. This analysis would be applicable for work in construction, forestry operations and similar work where people tend to work in small autonomous groups with minimal supervision. A major problem with this approach is the hazards that are not part of someone’s work will not be identified, e.g. storage areas for waste chemicals. Hazard identification by process – A more technical approach to hazard identification is to identify the processes involved on a worksite and go through each process step-by-step, identifying the hazards at each step of the process. With plant of any complexity, the time taken to identify individual potential hazards can be larger than the time taken to quantify the risk of the hazards. Task 2 (P1.4)

Hazards in a workplace are controlled by a combination of “local controls” specific to a hazard, and “management controls” for ensuring that these are implemented and remain active. The mechanism for the control of a hazard may not necessarily be a physical one, but may be a rule or practice designed to reduce the risk from the hazard. It is necessary to ensure that once hazard controls are put in place they stay in place and are used, and it is also necessary to provide a feedback mechanism for ensuring whether or not the controls are adequate and responsibilities are understood by all. Lets Take Wide Range of Hazands we are may be facing on a daily basis at our workplace:

1. Fire - self explanatory. Fire Alarm, Smoke Sensors, Fire Exits. Firefighting Equipment. Training people to act fast and efficiently during fire alarm. Keeping flammable materials undrer strict control – this is just a basic ways to control accident/injury level as low as possible during the event of fire and also preventing a fire itself.

2. Safety - anything you can get caught in, using machinery for something it was not intended for. It is always important to use a right tools for a right job, also only competent, trained/skilled people should use specific machinery and tooling. At the same time the access to the potentially dangerous machinery and equipment must be limited or prohibiden for incompetent people. Relevant Training must be provided in order to allow them to operate particular equipment/tooling/machinery.

3. Health - things that you can be exposed to such as noise or flying splinters. Depending on a working enviroment an according PPE must be provided. Eg. In a noisy enviroment hearing protection must be used. Or try to isolate all noisy equipment if possible. Goggles are being used on a cutting machinery, or any other machinery producing flying objects during its operation.

4. Biological - things like mold or germs. Food enviroment requires good food hygene regulation. Storing food in a freezer and fridge will slow down bacteria growth, and prevent risk of food poisoning.Stock rotation and decent check on in/out of date products. Washing your hands, sterilising cutting equipment, using...
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