nhp002 PDF
nhp002 PDF
nhp002 PDF
in food retail
A handbook for the franchise industry
There are many types of food franchise businesses in Australia, each with their own
business models and systems in place.
Some franchisors require their franchisees to follow their systems as precisely as
possible, while others are less specific.
This handbook aims to assist franchisors develop an effective health and safety system
and help franchisees understand how to implement this system in their workplace.
It outlines the main elements of a simple health and safety system, which include:
management commitment, consultation with workers, identifying hazards and
reducing or removing risks, training and supervision, reporting on safety, managing
workers’ compensation claims and the return to work of injured workers.
This handbook also includes practical advice on common hazards in food retail such as
manual handling, slips, trips and falls and working with electrical equipment, machinery
and chemicals. It also contains an induction checklist, a hazard identification checklist,
a training register and an injury report that franchisees can use in their workplace.
Legal implications
Legislation requires employers to provide a healthy and safe workplace. Where a
person has management and control of a workplace, they also have responsibility
(in the areas in which they have management and control) for the health and safety
of people at that workplace.
Both franchisors and franchisees should be aware of their respective health and
safety responsibilities. Franchisors should understand the management and control
they have over a workplace through the franchise systems they require franchisees
to implement and follow.
This handbook shows one way a health and safety system can be set up in a
franchise operation. It should be used as a guide only and professional legal advice
should be obtained before implementing a health and safety system. Individual
franchisors and franchisees should also contact relevant health and safety authorities
in their state/territory for advice about specific legal requirements in each jurisdiction.
Contact details are available on the back of this handbook.
Acknowledgments
This handbook has been prepared with the assistance of the Franchise Council of Australia
(FCA), which represents franchisees, franchisors and service providers to the sector.
It has been developed by the Heads of Workplace Safety Authorities (HWSA) Small
Business Network.
Workplace Health and Safety Queensland, WorkCover Tasmania and WorkSafe Victoria
have allowed some of their guidance material to be reproduced in this handbook.
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1. Safety
management
systems
The following information will help franchisors set up a simple and effective health
and safety system. Franchisors can add to the system outlined in this handbook,
based on their own requirements.
The health and safety system could also be integrated with quality and food safety
systems as there will be some overlap.
The following table shows how the structure of the system can be divided between
the franchisor and franchisee.
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1. Safety management systems
Once a health and safety system has been established, franchisees should have their
workplace checked by a suitably qualified health and safety consultant. Health and
safety authorities in some states/territories provide free safety consultancies. Contact
the relevant authority in your state/territory to see if this service can be provided.
Details are on the back of this handbook.
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1. Safety management systems
1.2 – Consultation
The HSMS should include regular consultation with franchisees on health and safety.
The system should also ensure each franchisee implements consultative
arrangements to suit their workplace so that health and safety issues can be raised
and addressed.
To encourage consultation franchises should:
• develop with workers the mechanisms that will be used in the workplace to
consult on health and safety issues
• get workers and health and safety representatives (HSRs), where they exist,
involved in decision making that affects their safety
• include health and safety as an agenda item at meetings
• engage workers in identifying health and safety risks and ask for their ideas about
how these can be removed or reduced.
Note: Each state and territory has specific consultation requirements so contact
the relevant health and safety authority in your jurisdiction about these.
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1. Safety management systems
Figure 1.
Highest Most
Hierarchy of controls
Remove the hazards or
>
>
The various ways to control risks
risks can be ranked from the
• Eliminate the hazards or eliminate
highest level of protection the risks.
and reliability to the lowest.
Aim for the highest level Change the risks to
of protection and reliability reduce them
Level of protection
possible.
• Substitute the risks with lesser risks.
Reliability
• Reduce the risks through
engineering changes or changes to
systems of work.
• Isolate people from the risks.
>
Lowest Least
Documenting the way work is done safely ensures this process is followed. It can
also help you train new workers and ensure the food/service you provide is of a
consistent quality.
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1. Safety management systems
Note: Check state or territory regulators, both safety and workers compensation
regulators, to ensure you implement specific legislated reporting requirements.
1.7 – Conclusion
These six elements form a simple safety management system. The elements of the
system are interlinked and need to be effectively managed for the safety system to
work well in the workplace.
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2. Common hazards
in the workplace
The information in this section will 2.1 – Hot liquids, surfaces or steam
help franchisees manage health Burns are common injuries in the food industry. Workers are at risk from burns and
and safety risks common to the scalds when cooking food or removing food from elements such as ovens, deep
food retail industry. It provides tips fryers or grillers. Urns and espresso machines can also cause burns.
to reduce the risk of injury to
employees from these hazards.
Tips to prevent workers coming into contact with hot liquids and
Other hazards could exist in food surfaces or steam
retail franchises such as shift
work, fatigue, dealing with Maintain seals regularly on deep fryers.
emergencies, needlesticks and
gas safety. Contact the relevant Train workers in safe work procedures (eg patting food dry before dipping in fat
health and safety authority in your to reduce spitting or allowing fat to cool before draining it into a container).
state/territory for more
information about these other Use vegetable oil instead of animal fat – it remains in liquid form when cool.
hazards and how to deal with them. Where possible, use alternative cooking methods to deep frying (eg microwaving,
grilling or baking).
Install wheeled containers to receive spent grease from deep fryers. These can
be safely rolled from the kitchen to the grease bin.
Maintain equipment to ensure lids are fitted and handles are secure.
Post signs to warn workers about hot equipment and use stickers for stainless
steel utensils.
Open doors and lids of steam heated equipment away from the body.
Design the workplace or work processes to avoid carrying around hot liquids.
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2. Common hazards in the workplace
2.2 – Chemicals
Chemicals, or hazardous substances, are used everyday in cafes and restaurants
and often have the potential to cause injury or illness. Some common chemicals used
include cleaning products, oven and toilet cleaner and dishwashing detergents.
Ensure chemical containers have a label to identify the chemical and the safety
information about the chemical (eg flammable, toxic if swallowed and avoid contact
with skin).
Store chemicals in approved containers; do not use old drink or food containers.
Use a material safety data sheet (MSDS) from the chemical supplier for all
hazardous substances at the workplace. Place in a folder with a list of all chemicals
used and stored at the workplace. Keep this in an easily accessible place for
workers to refer to.
Do a risk assessment for all hazardous substances to determine how to use the
chemicals safely.
Make the MSDS and risk assessments available to people who use the chemicals
at all times so they can refer to them.
Are there work procedures that limit people’s exposure to the chemical?
Have people using chemicals been provided with the right personal protective
equipment (PPE) and been trained on how to use it properly?
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2. Common hazards in the workplace
Remove faulty electrical equipment immediately from service and attach a warning
label to it.
Provide enough power points for each work area. Only use power boards fitted
with overload protection. The use of extension leads or double adaptors is not
recommended.
Be aware of the locations of all safety switches and what equipment they cover.
Only use electrical appliances designed for use in the workplace environment
(eg splash-proof or waterproof).
Turn off power to electrical equipment not designed for the workplace environment
if the area becomes wet.
Report faulty electrical equipment (eg when cords are frayed or bare wires are
exposed, smoke is coming out of the equipment or the equipment cuts out for no
obvious reason).
Store extension cords and electrical leads away from water, chemicals, hot
surfaces and walkways.
Ensure workers wear appropriate footwear and are trained in working safely with
electrical equipment (eg correct ways to use electrical equipment, function of
controls and guards).
Note: There may be legal requirements about the need to have to have safety
switches fitted and to have specified electrical equipment inspected and tested.
Consult your state/territories Health and Safety authority or electrical safety
agency for more information.
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2. Common hazards in the workplace
2.4 – Fire
There is a significant risk of fire in the food retail industry, particularly in kitchens.
All franchises should have plans to prevent fires and help the business recover should
an unforeseen emergency occur.
Put gas equipment in a well-lit and draught-free area and install a gas shutoff
valve so the supply can be stopped if necessary.
Inspect and maintain gas equipment and the fuel supply system regularly.
The switch for the gas supply should be accessible and clearly labelled.
Store flammable materials, clothes and paper appropriately and away from
sources of heat.
Fire safety installations (sprinkler systems and fire alarms) should be regularly
maintained by qualified personnel.
Implement fire safety procedures and provide sufficient fire fighting equipment
appropriate for the kitchen (eg fire blankets and correct fire extinguishers). Staff
should be trained in the use of all fire protection equipment issued.
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2. Common hazards in the workplace
Provide rest breaks for workers in a cool area, and ensure they have access
to cool drinking water.
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2. Common hazards in the workplace
Ensure slicing machines and butchers’ steels for knife sharpening have hand guards.
Provide the correct knife for the task and only use knives for cutting purposes.
Avoid placing knives near the edge of the table or with the blade facing outwards.
Provide mesh gloves and use them when working with knives.
Train and instruct workers to use and sharpen knives safely. Provide workers with
training in first aid.
Employees should wear protective clothing such as gloves and aprons when
handling sharp implements.
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2. Common hazards in the workplace
Guard sharp edges and moving parts and ensure workers use guards when
operating equipment.
Ensure interlock guards are fitted to the front edge of all compactor units.
Make sure pressure vessels, such as coffee machines, are fitted with a low level
cut-off device.
Make sure equipment is fitted with safety valves, water level and pressure gauges
where required.
Regularly inspect and have your equipment serviced to make sure it has not been
damaged (this may also improve productivity by reducing downtime of equipment).
Develop safe systems of work and train workers in them (eg explaining why
employees should not wear jewellery when operating machinery and equipment).
Have a system for reporting and fixing equipment that is not working properly.
Provide accessible first aid equipment and trained first aid officers.
Train workers in the safe use of machinery, including what equipment is used for
specific tasks and the functions of controls and guards.
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2. Common hazards in the workplace
Before purchasing, consider how new products, supplies and equipment will be
used and handled. Consult employees who will be using these items.
Install a rubbish chute system that links the kitchen to an outside bin.
Use lever and wheel trolleys to transport goods from delivery vehicles. Ensure
wheels are kept free running and well maintained.
Reduce the size and capacity of pots and pans or split loads.
Provide ample storage. Arrange shelves so that frequently used items and heavy
items are stored between mid-thigh and shoulder height.
Ensure enough employees are rostered on per shift to allow them to share tasks
and rotate jobs.
Ensure employees have comfortable seating for rest and meal breaks.
Provide fixed rubber flooring in areas where employees are required to stand for
long periods.
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2. Common hazards in the workplace
2.9 – Noise
It is common for cafe and restaurant employees to have impaired hearing from
exposure to noise. Noise is a hazard that can permanently damage hearing and
affect health in other ways, such as increase blood pressure, heart rate and stress.
Noise can affect workers’ morale and concentration and lead to incidents.
A good indicator of a possible noise problem is if you have to raise your voice to be
heard when you are talking to someone at about one metre away.
Sources of noise in cafés and restaurants include:
• gas stoves, coffee grinders and other mechanical equipment
• chopping or cutting meat or bones
• noise caused by poor design of ventilation systems such as exhaust cabinets,
especially if they are not properly maintained
• clashing of utensils or metal hitting metal
• glass being dumped in metal waste bins
• amplified music systems and patrons talking loudly.
Use quieter kitchen appliances. Enclose noisy machines and have safe working
procedures to reduce their impact on the entire working environment.
Incorporate sound absorptive materials into interior walls and ceilings to reduce
sound reverberation (where this does not conflict with health regulations).
Where noise is a problem* workers should wear hearing protection. Ear plugs are
available in bright colours with some glow-in-the-dark models being available.
Workers should be taught how to use the hearing protection properly.
*Note: Noise levels at an unprotected ear above Leq(8h) 85 dB(A) or 140 dB(C)
peak are excessive.
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2. Common hazards in the workplace
Prevent grease, water and foodstuffs from lying on floors – this can be done by
installing splash guards and ensuring equipment is maintained to prevent leaks.
Introduce a spill procedure that requires immediate clean up of all spills followed
by a ‘dry mop’ to ensure the surface is not left wet.
Improve slip resistance of the floor by using methods such as acid etching,
adhesive strips and slip resistant paint. The best method will depend on your
existing floor surface.
Use the appropriate floor cleaning products to clean floors, remove oil and grease.
Agree on written standards with contract cleaners to ensure that polishes/
cleaning agents leave the floor in a non-slip condition.
Use storage areas for equipment and supplies and alert employees to the dangers
of leaving boxes, rubbish, bags and furniture in passageways, entrances and exits.
Provide umbrella and coat stands to prevent water dripping across floors.
Ensure floor surfaces stair and ramps are well maintained (e.g. broken or missing
tiles are replaced).
Ensure staff wear suitable footwear, and treads are kept clean to provide
adequate slip resistance.
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2. Common hazards in the workplace
Improve cash handling procedures and roster enough staff to handle cash. Avoid
rostering young people alone at night and don’t leave young people alone to close
the business.
Roster enough staff to keep delays to a minimum, reducing potential for customer
aggression (this may also help to improve customer satisfaction).
Provide information, training and supervision to help workers deal with security
issues and aggressive or violent customers. Advise workers to report incidents of
violence.
If workers are in the workplace during a robbery or violent incident, arrange for
them to access counselling.
Make cash less visible or less accessible. Only open the cash drawer when in use
and install an audible device to indicate opening of the cash drawer.
Use a bank that is close to the workplace and make frequent, random deposits.
Avoid using public transport when carrying money. When going to the bank, let
someone know when you are expected to return.
Make sure the point of sale worker is visible from the outside of the café or
restaurant.
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2. Common hazards in the workplace
Inform employees about workplace harassment; that it is not accepted and what
action can be taken.
Take prompt impartial action to resolve any situations which may be perceived as
harassment and any reports of workplace harassment.
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2. Common hazards in the workplace
Provide induction training when young workers start and make them aware of
health and safety issues in the workplace.
Provide close and competent supervision to young workers and lead young
workers by example.
Make sure young workers know how to report unsafe conditions. Address any
health and safety issues that young workers raise.
Provide appropriate rostering which allows for sufficient rest between and during shifts.
Note: These solutions are in addition to the solutions you use for your other workers.
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2. Common hazards in the workplace
2.14 – Asbestos
Asbestos was commonly used as a building product throughout Australia between
1945 and 1986. It can pose a risk to people’s health if airborne asbestos fibres are
inhaled and causes a range of lung diseases, some that can be fatal.
Asbestos is likely to be found in insulation materials, around pipes, wall cladding,
electrical switchboards, floor tiles and roofing. Legislation requires occupiers and
employers of workplaces to determine whether fixed or installed (in situ) asbestos
is present and if so to take appropriate action.
Ask the building owner, before taking out a lease or buying a building, for a report
on the building’s condition to see if it contains asbestos.
Maintain an asbestos register and make it available to all parties including building
maintenance workers, consultants and workers, if asbestos is present in the
building.
Install warning signs and labels to indicate the presence of asbestos to avoid
accidental exposure to fibres during maintenance.
Check whether any items introduced into the workplace contain asbestos.
Consult with relevant people (eg building owner, HSRs and employees) to
consider removing, enclosing or sealing asbestos.
Note: Each state and territory requires a licensed professional to remove asbestos
and has specific asbestos requirements in the legislation. Check you meet local
requirements.
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Appendices
Objectives
Top Notch Food will:
• provide safe plant and systems of work
• provide written procedures and instructions to ensure safe systems of work
• ensure compliance with legislative requirements and current industry standards
• provide information, instruction, training and supervision to employees and
contractors to ensure their safety
• provide support and assistance to employees.
Responsibilities
Each franchisee is accountable for implementing this policy in their workplace.
They will be responsible for:
• maintaining the workplace in a safe condition
• implementing health and safety polices and procedures
• training employees in the safe performance of their tasks
• using resources to meet health and safety requirements.
Employees are responsible for:
• following all health and safety policies and procedures
• reporting all known or observed hazards to their immediate supervisor or manager.
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Appendices
Consultation
Top Notch Food is committed to consultation and cooperation between management
and employees. Top Notch Food will consult with employees and their elected
employee health and safety representatives where they exist in any workplace
change that will affect the health and safety of any of its employees.
Policy authorised by
Date
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Appendices
Example 2
Business name – Occupational health and safety policy
Obligations
Management is firmly committed to a policy enabling all work activities to be carried
out safely and with all possible measures taken to remove or minimise risks to the
health, safety and welfare of employees, contractors, authorised visitors and anyone
else who may be affected by our operations.
We are committed to ensuring we comply with the relevant Health and Safety Act and
Regulations, applicable codes of practice and Australian Standards as far as possible.
Responsibilities
Management will provide and maintain:
• a safe working environment
• safe systems of work
• plant and substances in safe condition
• facilities for the welfare of employees
• information, instruction, training and supervision that is reasonably necessary
to ensure that each employee is safe from injury and risks to health
• a commitment to consult and co-operate with employees in all matters relating
to health and safety in the workplace
• a commitment to continually improve our performance through effective safety
management.
Employees have an obligation to:
• comply with safe work practices, with the intent of avoiding injury to themselves
and others and damage to plant and equipment
• take reasonable care of their own health and safety and the health and safety
of others
• wear personal protective equipment and clothing where necessary
• comply with any direction given by management in relation to health and safety
• not misuse or interfere with anything provided in the interest of health and safety
• report all accidents and incidents on the job immediately, no matter how trivial
• report all known or observed hazards to their supervisor or manager.
Policy authorised by
Date
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Appendices
Worker’s name:
Position/job:
Manager/supervisor:
Department:
Section:
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Appendices
Signature: Date:
Position/job:
Workers signature:
Notes:
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Appendices
Name of worker Training required Who will deliver Scheduled date Complete
training and how
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Appendices
Look at the tasks performed in your workplace and for each task ask
yourself the questions in the checklist
Manual Tasks
Yes No Yes No
Are workers using minimal force/effort to Are workers necks in a comfortable position
perform the task? when viewing things (ie not bent, tilted or
twisted)?
If the task is performed for prolonged Are workers able to vary their posture
periods, can it be performed at an easy throughout the task (ie don’t have to stand,
pace? sit, kneel or squat for extended periods)?
Are workers able to perform the task with Are workers able to perform the task with
their arms close to their body (ie not their wrist and forearm in a comfortable
reaching away from their body or overhead)? position (ie not bent or twisted)?
Are workers able to perform the task in an Are workers protected against vibration
upright, forward facing position (ie not bent when using hand-held power tools or driving
over or twisting/turning their back)? trucks/forklifts for long periods?
Yes No Yes No
Are there lock out, tag out or isolation Does all equipment have guarding to
procedures in place when maintenance is prevent operators and others accessing
performed? hazardous parts?
Are all operators of equipment trained in Is there adequate work space around
how to use it safely? equipment and is it on a stable foundation to
prevent it moving during operation?
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Appendices
Yes No Yes No
Are controls in place to prevent floors from Are controls in place to prevent people
becoming slippery? falling off mezzanine floors or other high
areas (eg loading bays)?
Are all floor surfaces even and undamaged? Are all ladders used stable and in good
condition (all ladders should be rated for
industrial use and have a load rating of at
least 120kg)?
Are ramps and steps clearly marked? Are all areas well lit?
Personal security
Yes No Yes No
Is a security surveillance system being Are support services available to staff who
used? have been involved in an aggressive
incident?
Are workers trained in dealing with Do cash handling procedures reduce the
aggressive or violent customers, robbery? risk of robbery?
Yes No Yes No
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Appendices
Hot conditions
Yes No Yes No
In hot areas, have steps been taken to Are cool, shaded rest areas available for
minimise the amount of heat produced? employees?
Is cool water made available to employees? Are employees encouraged to wear light-
weight, light-coloured and loose fitting
clothing in hot areas?
Electrical
Yes No Yes No
Is electrical equipment inspected and tested Are outlets and other electrical equipment
by a competent person (eg electrician) or used in wet areas suitable for that type of
connected through a safety switch? work?
Are damaged plugs, leads and sockets Are leads kept away from sources of
immediately removed from service? damage (eg water, heat, vehicles, trolleys)?
Chemicals
Yes No Yes No
Have you obtained a Material Safety Data Have you identified ways to prevent people
Sheet (MSDS) for all the chemicals used in being exposed to hazardous substances and
your workplace? put those controls in place?
Have you read each MSDS and identified Have you identified any hazardous
which chemicals are hazardous substances? substances for which you have to provide
health surveillance?
Have you got a register which has a list of Do ALL hazardous substance containers
the hazardous substances used and a copy have a label showing what is in it?
of each substance’s MSDS?
Is a copy of each hazardous substance’s Have you given workers using hazardous
MSDS available near where it is used? substances training in how to use those
hazardous substances safely?
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Appendices
Young workers
Yes No Yes No
Are young workers closely supervised? Are young workers trained how to perform
tasks safely?
Are young workers buddied up with Do young workers always work with other
experienced workers? staff members?
First aid
Yes No Yes No
Is a first aid kit available at the workplace? Is the first aid kit regularly checked and
items replaced if they are no longer usable?
Are the first aid kit/ s contents suitable for Are there any trained first-aiders at the
the types of injuries that may be sustained workplace?
at your workplace?
Emergency procedures
Yes No Yes No
Have you identified emergencies that may Are emergency exits clearly marked and
require an evacuation of the workplace? kept free from obstructions?
For example – fire, chemical spill, cyclone.
Is the evacuation procedure displayed in the Is fire fighting equipment easily accessible?
workplace?
Are workers, and anyone else who is going Is there a procedure for responding to and
to be at the workplace for extended periods recording incidents/injuries?
(eg contractors), trained in the evacuation
procedure?
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Appendices
Workplace harassment
Yes No Yes No
Asbestos
Yes No Yes No
Does the workplace contain asbestos? Has the asbestos been labelled and warning
signs appropriately placed.
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Appendices
Section 1: Hazard/incident details. To be completed by the worker or the person acting on their behalf.
If reporting an INJURY, the following information must refer to the injured worker.
Date of report:
Name:
Workplace:
Telephone:
If applicable – Name of person completing this report on the injured worker’s behalf:
Responsible manager’s details:
Name:
Workplace:
Telephone:
Where did the hazard/incident/injury occur?
Location:
Address:
Postcode:
When did the hazard/incident/injury occur?
Date: Time: am/pm
Who did you report the hazard/incident/injury to?
Their position:
When did you report the injury to them?
Date: Time: am/pm
What were you doing immediately before the hazard/incident/injury occurred?
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Appendices
Section 2: Injury details. This section should be completed by the injured worker or the person acting on their behalf.
Describe the part of the body injured, and the injuries sustained:
Section 3: Risk investigation. This section must be completed by the manager responsible for dealing with the
hazard/incident/injury.
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Workplace Standards Tasmania
Postal address:
Workplace Standards Tasmania
PO Box 56
ROSNY PARK TAS 7018
Phone:
(03) 6233 7657 (Outside Tasmania)
1300 366 322 (Inside Tasmania)
Fax: (03) 6233 8338
Disclaimer: This information is for guidance only and is not to be taken as an expression of the law. It should be read in conjunction with the relevant legislation. For
more information contact Workplace Standards Tasmania.