Fernalee Chinese Restaurant and WHS Audit Report †Free Samples

Question: Discuss about the Fernalee Chinese Restaurant WHS Audit Report. Answer: Introduction Restaurant industry is a high growth industry in South Australia amongst all sectors in the hospitality industry[1]. Workplace related barometer reflects that cafes and restaurants are one of the most risky sectors to work for. There are multiple accidents, incidents as well as challenges that are faced from such workplace related practices in restaurants. Hence, it becomes integral to accommodate in health and safety related standards for protection of its employees and staffs. The scope of this report deals with health, hygiene and safety audit of Fernalee Chinese Restaurant based in South Australia. The restaurant is currently facing immense challenges in regards to accommodating for health and safety norms according to WHS procedure. The long duration operating hours of the restaurant has impended multiple injuries and accidents within its premises especially in the kitchen[2]. A detailed analysis of various issues faced by the restaurant is analyzed in this report with certain r ecommendations to overcome the same. Audit Outcome Restaurant businesses employ thousands of workers in Australia every year starting from chefs to staffs and many other. As there are multiple cases of injuries as well as accidents inflicted and caused within its premises it becomes pertinent to adopt suitable workplace related safety measures and diagnose any possible causes that can inflict harm or an injury on employees, staffs or customers[3]. For the purpose of analyzing suitable avenues for diagnosis an audit for each and every safety, health and hygiene factors are done at the Fernalee Chinese restaurant, which reveals multiple workplace related hazards prevailing. Outcome 1 Burns: As the scope of the analysis pertains to Chinese restaurant and there is usage of multiple ovens and fire in the same, injuries due to burn are quite common in nature. Many times food is touched by bare hands without the usage of utensils which inflicts more burns than normal[4]. In case of burns it needs to be investigated the degree of such burns such that possible scope of injury can be avoided. Outcome 2 Sprains or Strains: Sprains and strains are caused within the premises of the restaurant by falling on wet and slippery floor. Such injuries can also be caused while handling of food across the restaurant. Outcome 3 Open wounds or cuts: Cuts and open wounds are very common within the Chinese restaurant reparation as there are a large number of vegetables, meat and fish which needs to be cut[5]. Such injuries are caused especially when individuals without training handle cutting during pressure hours. In case of small cuts or wounds they are easily attainable but deep wounds and cuts needs to be properly catered for. Outcome 4 Other forms on injuries: Other forms of injuries can easily be caused that might be accidental in nature[6]. Such potential threats or injuries are typically unpredictable in nature and might impose serious consequences. Recommendations AS more and more workforce join the ever growing and fast expanding restaurant business, there needs to be WHS norms and guidelines that has to be accommodated. Irregular working hours, long duration of work, absence of training are some leading causes that increase rate of such incidents. Below are some mentioned recommendations that can enable the restaurant to overcome the potential injuries and accidents that are caused. Recommendation 1: Staffs and employees including chefs should be provided to wear proper clothing and footwear. Necessary housekeeping arrangements has to be present that allows for cleaning and prevention of injuries as well as accidents. Recommendation 2: Food products within the kitchens need to be handled with use of proper utensils. Handling of food products using proper utensils will allow prevention of burns, spill-offs and scope for other possible accidents Recommendation 3: Proper cleansing products as well as dishwashers need to be installed to prevent hand usage as much as possible for prevention of accidents. WHs also provides for using proper dishwashers for cleaning of utensils and other products. Recommendation 4: Training has to be imparted for handling of various equipment and materials around the kitchen such that efficient utilization can be made. Improper usage of equipment and machineries has been recognized to be a major factor that can cause injury and disrupt health and safety standards according to WHS, 2011. Recommendation 5: There has to be a fire emergency plan and documents around the restaurant that assesses necessary risks. Conducting various fire drills with exercise which will prevent accidents and possible impacts from accidents. All electrical appliances and instruments safety requirements have to be checked. Proper training for handling such electrical instruments has to be imparted to impact safety. The restaurant ensures health and safety standards to provide better working conditions. Incorporating in such standards will prevent accidents and injuries in the restaurant. Conclusion Individuals who are highest risks from accidents or injuries at the restaurant includes chefs, kitchen assistants, waiting staffs and other personnel employed. Unhealthy working conditions, carelessness, inappropriate trainings and other factors can lead to major injuries or risks of accidents at workplace that can have serious amounts of impact. WHS procedures revised in 2011 makes it compulsory that restaurants apply such WHS practices such that its employees can have good health. Government along with other bodies as well as restaurant workers union are working hand-in-hand to put an end to such practices that can have possible impacts or harms on individuals in restaurants. Restaurants need to apply and accommodate suitable work standards and train for preventing accidents within the premises. Refrences Australia, S. W. "Compendium of workers compensation statistics Australia 2008-09. ." Canberra: Safe Work Australia, 2011: 24. CG Davidson, M., McPhail, R., Barry, S. "Hospitality HRM: past, present and the future." International Journal of Contemporary Hospitality Management, 2011: 498-516. Dollard, M., Bailey, T., McLinton, S., Richards, P., McTernan, W., Taylor, A., Bond, S. "The Australian Workplace Barometer: Report on psychosocial safety climate and worker health in Australia. ." Canberra, Australia: Safe Work Australia., 2012. Driscoll, T. R., Harrison, J. E., Bradley, C., Newson, R. S. "The role of design issues in work-related fatal injury in Australia." Journal of Safety Research, 2008: 209-214. Knight, A. J., Worosz, M. R., Todd, E. C. D. "Serving food safety: consumer perceptions of food safety at restaurants." International Journal of Contemporary Hospitality Management, 2007: 476-484. Toh, S., Quinlan, M. " Safeguarding the global contingent workforce? Guestworkers in Australia." International Journal of Manpower, 2009: 453-471. Knight, A. J., Worosz, M. R., Todd, E. C. D. "Serving food safety: consumer perceptions of food safety at restaurants." International Journal of Contemporary Hospitality Management, 2007: 476-484. Australia, S. W. "Compendium of workers compensation statistics Australia 2008-09. ." Canberra: Safe Work Australia, 2011: 24. Dollard, M., Bailey, T., McLinton, S., Richards, P., McTernan, W., Taylor, A., Bond, S. "The Australian Workplace Barometer: Report on psychosocial safety climate and worker health in Australia. ." Canberra, Australia: Safe Work Australia., 2012. Toh, S., Quinlan, M. " Safeguarding the global contingent workforce? Guestworkers in Australia." International Journal of Manpower, 2009: 453-471. CG Davidson, M., McPhail, R., Barry, S. "Hospitality HRM: past, present and the future." International Journal of Contemporary Hospitality Management, 2011: 498-516. Driscoll, T. R., Harrison, J. E., Bradley, C., Newson, R. S. "The role of design issues in work-related fatal injury in Australia." Journal of Safety Research, 2008: 209-214.