Higher Injury rates prompt WorkSafe to target the Hospitality Industry
Announcement posted by myosh 19 Jul 2016
A significant number of lost-time injuries in pubs, taverns and bars have prompted WorkSafe WA to undertake a proactive inspection program to examine safety issues in this sector. The inspection program will involve inspectors visiting pubs, taverns and bars throughout the 2016/17 financial year. WorkSafe Director Joe Attard said, ‘The inspectors will work with the aid of a checklist to ensure consistency, and if they come across breaches of the workplace safety laws, they will take enforcement action”.
Industry Characteristics
In 2012–13, the accommodation and food services industry employed 780,575 workers, which represents 7% of the Australian workforce for the period. Out of this number 67% worked in cafes, restaurants and takeaway food services, 14% worked in accommodation, 13% in pubs, taverns and bars and 7% worked in clubs.
The accommodation and food services industry has the highest proportion of workers aged between 15 and 24 years. The age group accounted for 43%, which is significantly higher than any other industry and almost three times higher than the proportion for the Australian workforce. The industry also has the highest proportion of part-time workers at 58%.
A total of 21 000 serious claims were made by accommodation and food services employees between 2010–11 and 2012–13, which represents 6% of serious claims made by all Australian employees. In 2013–14 the number of accommodation and food services workers who experienced an injury or disease was 44,250 – this is 38% higher than the incidence rate for all Australian workers (42.6 injuries and diseases per 1 000 workers).
Industry Risks
The Work Health and Safety Act and Regulations requires persons who have a duty, to ‘manage risks’ by eliminating health and safety risks so far as is reasonably practicable and if it is not reasonably practicable to do so, to minimise those risks so far as is reasonably practicable.
A risk assessment is the process of determining whether there is a risk associated with an identified hazard. The risk is the chance or likelihood (high or low) that someone could be injured or harmed by a hazard, together with an indication of how serious the injury or harm could be (the consequence). The risk assessment should be carried out with employees involved in the task being assessed.
“The primary objective of our proactive inspection programs is to help employers identify risks to the safety and health of workers and provide them with information on how to comply with workplace safety laws,” said Mr. Attard.
Risks associated with pubs, taverns and bars, unless eliminated or controlled, can result in serious injuries and harm to health:
Manual tasks: Injuries from hazardous manual tasks are a high cause of lost time injury to employees working in pubs, taverns and bars. While many injuries are caused by using force to lift, carry, push or hold objects, repetitive actions and sustained or awkward postures are also significant risk factors.
Manual handling of beer kegs: WorkSafe inspectors have identified a number of workplaces where the manual handling of beer kegs is putting employees at a high risk of injury, especially sprain/strain type injuries to backs. Where inspectors identify that full beer kegs are manually stacked on top of each other, they will take enforcement action, as lifting, carrying and lowering of full beer kegs by either one or two people, without the use of mechanical aids, has been identified as high-risk.
Slips, trips and falls: Injuries caused by slips, trips and falls are often due to poor housekeeping practices in the workplace such as water or oil spilt on the floor. The inappropriate placement of materials such as using passageways for storage, can also cause slips, trips or falls. Out of sight areas such as freezers, cool and storage rooms and loading docks should also be considered high risk, often resulting in employees falling from heights.
Knives and sharp tools: Cuts are the common cause of serious injuries to workers. Workers must be trained to use knives and sharp tools safely.
Hot liquids, surfaces or steam: Workers are at risk from burns and scalds when cooking food or removing food from elements such as deep fryers, ovens, microwave ovens or grills. Urns and espresso machines can also cause burns.
Electrical equipment and appliances: Frequent, long-term use or use other than that intended by the manufacturer, can make electrical equipment unsafe and cause serious injury such as burns, electric shock, eye damage, partial loss of limb function or memory loss.
Noise / Loud music can cause permanent damage to hearing. Workers may be at risk of hearing loss. This can happen in two ways:
• Noise of very high peak level can cause immediate damage to the structures of the inner ear; or
• Noise of a lower level, over an extended period of time, can cause gradual damage.
Working in hot conditions, such as kitchens, can lead to heat stress, especially if there is a low level of air movement or poor ventilation. This can lead to heat-related illnesses such as headaches, weakness, dehydration, nausea and vomiting.
Young workers: Employers should pay specific attention to the needs of young workers in their workplace, because they can be more vulnerable to injury because of limited experience and reluctance to raise safety concerns. Young workers must be properly trained and supervised and be provided with sufficient information so they can work safely.
Chemicals (hazardous substances): Common chemicals including cleaning products, oven and toilet cleaner and dishwashing detergents are used every day and often have the potential to cause injury or illness
Beverage gas safety / Pressure vessels: Leaking gas cylinders in enclosed non-ventilated areas, such as underground cellars and cool rooms, can result in the build-up of gases. Inhalation of these gases may result in the asphyxiation of people entering these areas.
Fire: There is a significant risk of fire in pubs, taverns and bars, particularly in kitchens. All workplaces should have plans to prevent fires and help the business recover should an unforeseen emergency occur.
Machinery and equipment: Employees use or work around equipment such as slicers, mincers, (food preparation) mixers, belts, etc. that can cause cuts, lacerations and amputations. Most injuries can be prevented if the equipment is properly guarded.
Safe use and movement of vehicles and mobile plant: Vehicles and mobile plant, such as forklifts, moving in and around workplaces, cause far too many occupational injuries and deaths. To avoid incidents during loading and unloading, reversing or any other transport, traffic and pedestrian movement needs to be designed, planned and controlled.
Persons operating a forklift, must hold a valid high risk work licence.
Violence and aggression: Sources of violence in pubs, taverns and bars may be associated with patrons under the influence of alcohol, dissatisfied customers or robbery.
Controlling infectious diseases: It is important to identify the risks of transmissible diseases at pubs, taverns and bars, such as employees cleaning (public) toilets, emptying rubbish bags, removing needles and syringes, etc. In some situations, employees may be exposed to serious diseases such as tetanus, hepatitis B and C and HIV. Ways to reduce the transmission of such diseases include: training, the use of personal protective equipment and the implementation of a vaccination program. Adequate supervision should then ensure that everyone follows the procedures. Needles/syringes are often not disposed of in a safe manner and are left where other people, including employees and customers, may be exposed to the risk of a needle stick injury. Training should be provided as part of an induction program and be updated on a regular basis.
Mr Attard said, “We firmly believe that raising awareness with proactive inspection programs is the best way in which to lessen the risk of work-related injury and illness.”
The hospitality industry is a fast paced environment and as such can be rife with workplace health and safety hazards. Prevention will always be better than cure. In the workplace such as club, pub and hotel venues, you will have areas that are high risk. The onus falls on the business owner to provide a safe workplace and the employee on following safe work practises. Health and safety in the workplace is everyone’s concern and everyone’s responsibility.
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References:
WorkSafe pubs taverns and hotels checklist
Department of Commerce Announcement: Inspection program looks at safety in pubs, taverns and bars
Booklet/report on Work Health and Safety in the Accommodation and Food Services Industry