Risk control

The final step is to determine the control measures that need to be taken. In some instances, a combination of control measures may be appropriate. Control measures should be designed to:

- eliminate or reduce the risks of a hazardous work process and to minimize the effects of injury or disease;

- reduce the risk of exposure to a hazardous substance.

Controls involve implementing measures that reduce the hazard and risk in the workplace. The control of occupational injury and disease risks should preferably be dealt with in a preferred order or hierarchy. The control measures range from the most effective to the least effective. The Hierarchy or Preferred Order of Control is listed below.

Elimination - removing the hazard or hazardous work practice from the workplace. This is the most effective control measure.

Substitution - substituting or replacing a hazard or hazardous work practice with a less hazardous one.

Isolation - isolating or separating the hazard or hazardous work practice from people not involved in the work or the general work areas, for example, by marking off hazardous areas, installing screens or barriers.

Engineering Control - if the hazard cannot be eliminated, substituted or isolated, an engineering control is the next preferred measure. This may include modifications to tools or equipment, providing guarding to machinery or equipment.

Administrative Control - includes introducing work practices that reduce the risk. This could include limiting the amount of time a person is exposed to a particular hazard.

Personal Protective Equipment - should be considered only when other control measures are not practicable or to increase protection.

Control measures are not mutually exclusive. That is, there may be circumstances where more than one control measure should be used to reduce exposure to hazards.

The higher level controls generally eliminate, reduce or minimize risk in a more reliable manner than personal protective equipment which is at the bottom of the priority schedule.

Table 1.2

Plant risk management worksheet

 

Company: Ben's Snack Shop. Site/location: 5 The Mall, Smithfield. Date: 02/01/95
Hazard identified	Likelihood Very likely Likely Unlikely Highly unlikely	Consequence Fatality Major injuries Minor injuries Negligible injuries	Risk rating High Medium Low	Control action 1. Initiated 2. Implemented 3. Reviewed
1.	2.	3.
Heat hazard from oven	Very likely	Minor injury	High	Ö	Ö	Ö
Electrocution hazard from knife	Unlikely	Fatality	High	Ö	Ö	Ö
Electrocution hazard from meat slicer	Unlikely	Fatality	High	Ö	Ö	Ö
Cutting hazard from meat slicer	Likely	Minor injury	Medium	Ö

 

Chapter 2
Occupational sanitation and hygiene

Occupational conditions can be referred to one of 4 classes.

Class 1: optimal occupational conditions provide preserving health and moreover maintain high work capacity of workers.

Class 2: acceptable occupational conditions expose factors in the workplace, which don’t exceed hygienic acceptable limits, they may exert some physiological effect, which is fully recovered for rest.

Class 3: harmful occupational conditions expose occupational factors, which are harmful as they exceed hygienic acceptable limits and exert adverse effect on workers’ health.

Class 4: dangerous (extreme) occupational conditions expose occupational factors of such level that makes high risk of acute occupational lesion, poisoning, crippling and threat to the life of a worker being exposed to.

Occupational factors include microclimate parameters, airborne contaminants, illumination, sound levels, vibration and electricity present in the work zone or area.