Type of Hazards in Biscuit Manufacturing-Free-Samples for Students

Question: Choose a type of business or undertaking that you will base this assessment on. For instance, you might choose to base the project on a landscaping business, a butchers shop, a beauty salon, a car wash, a manufacturer of whitegoods or a producer of pet food. Discuss the type of Hazard in your selected Busness. Answer: Introduction Workplace Health and Safety (WHS) or Occupational Health and Safety (OHS) is an important tool to assess and measure risk hazards that may affect the health wellbeing and safety of involved people at workplace (Xiang, Pisaniello and Hansen 2014). These people can be employee, employer, clients, suppliers or visitors. Compliance to WHS policies is important for organizations, as failure to that can render them and their owners answerable to law and prosecution (Salim, Salleh and Zawawi 2016). While working in a biscuit manufacturing company the primary objective of this assignment is to explain the safety and hazard management approach I applied at that manufacturing plant. Further, it will explain the way PCBU (Person Conducting Business or Undertaking) was applied in that workplace. Type of hazards in biscuit manufacturing company While working in a biscuit manufacturing company, there are several health and safety related problems the employees and workers have to face every day. The risk involves exposure to biological, chemical and sound related hazards (Gill 2015). Further, exposure to heat or cold and sharp objectives are also there. Biological hazards include microbial cultures that are used in the manufacturing process of biscuits can be inhaled or ingested by the workers. Furthermore, inhalation of ingredient dusts can lead to hazardous situation. there are several heat treatment process are followed in the food manufacturing unit such as cold room, heat treatment room ,, pasteurization where the difference is temperature is more than 80 degree Celsius (Wu et al. 2017). Exposure to that may lead to hazardous situation. on contrary, usage of chemical agents for cleaning and disinfection of baking room, using sharp objects like cutting blades for cutting and packing and working in confined spaces for tra sh, fermentation tanks has the potential to create a hazardous situation in manufacturing unit. Hazard management This is a problemsolving process, which is generally used in organizations to identify problems, assessing and collecting information about it and taking necessary steps to solve those issues. Further, the management process reviews and evaluates the process so that the hazard can be stopped from happening again (Ryan 2012). As a worker of this manufacturing unit, I undertook PCBU process or Person Conducting Business or Undertaking process to ensure that the staff and employees are not exposed to hazardous risk. Through this process, I was to assess and confirm that the work system is safer, complies with the workplace and health and safety rules of Germany, welfare facilities for employees are adequate, the management takes adequate care of the workers (Berton and Urry 2012). The PCBU process There are five aspects of PCBU, according to which, the assessor has to view and assess the problems in system, take necessary steps to fix it and after that evaluation and review the changes. For the first two process, I visited the entire production unit, especially the baking room, cold storage room, pasteurization room, and cutting and mixing room for finished product and raw materials respectively (Ryan 2012). To understand the managers and higher authoritys perspective on hazardous situation, I assessed the hazard report of the manufacturing unit. After assessing the respective departments, I understood that the workers at the baking and finished product mixing room are at higher risk as those departments were having higher rate of risks. To fix the problem, according to Gill (2015), I implemented the use of temperature-protected gloves, mask and eye goggles for the workers working in baking oven room. This was important as the temperature at baking rom is more than 350 degree Celsius and without proper safety equipment, workers were at higher risk. Further, in the cutting and mixing room, I suggested to use automated cutting and separating machine as the hazard report indicated that four workers had accidentally cut their separating partners hands. Hence, usage of automated cutting and separation machine will be helpful in controlling the risk related to this process. Furthermore, in the cold storage room, where the temperature is below -10 degree Celsius, and in pasteurization room where the products are introduced to heat shock, safety measures such as gloves, safety goggles, masks and coats were introduced (Gill 2015). After the assessment and fixation of the problem, I had the responsibility to review and evaluate the process. For the review process. I followed the manufacturing unit for further 5 days and reviewed that all the implementations for lowering the risk of hazardous situations are being followed by the workers and their supervisors or not and complied with the WHS law or not (Ryan 2012). In the review process, it was observed that, the supervisors were not being able to implement the WHS policy properly on the workers that led the workers neglect the safety process and increase the risk of hazardous situation. Hence, training for employees, workers and supervisors were introduced regarding workplace health and safety so that the next step of PCBU, evaluation can be performed without any biasness (Regan and Fettell 2017). The evaluation process was carried out using a closed ended questionnaire having 25 question regarding health and safety norms and the entire employees of the manufact uring unit was involved in the evaluation process. This process of evaluation was used so that the knowledge of employees regarding the WHS policies can be assessed and a proper documentation of the evidence can be produced. Furthermore, it could be understood that the implemented PCBU interventions are easy to apply in such manufacturing unit or not (Davies et al. 2012). Conclusion Workplace Health and Safety is an important tool to protect the workers of any organization from unwanted hazards and risks. Every organization such as manufacturing units or simple beauty salon should apply these protective policies in to their workplace so that employees and customers are safe inside their premises. As a worker in a biscuit manufacturing unit, I was assigned with the responsibility to carry out PCBU or Person Conducting Business or Undertaking to assess the unwanted hazardous risks present in the manufacturing unit. This process helped me to identify different risks related to baking, cold room, pasteurization and mixing and cutting departments. Further, using this process, I was able to find out loopholes of those department and implemented interventions to lower or eliminate the risks. Further, to reinforce the understanding I carried out training and development program with workers and evaluated their knowledge using closed ended questionnaires. References Berton, L. and Urry, B., 2012. 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