- •Introduction
- •Chapter 1 Occupational safety and health legislation
- •1.1. Legislation of occupational safety
- •1.1.1. Occupational safety law
- •1.1.2. Protection of women labor
- •1.1.3. Protection of underage labor
- •1.1.4. Occupational safety financing
- •1.1.5. State standard acts of occupational safety
- •1.1.6. Standard acts of occupational safety in enterprise
- •1.1.7. General duty of care and responsibilities
- •1.1.8. International cooperation in occupational safety
- •1.2. State management of occupational safety
- •1.2.1. Bodies of state management of occupational safety
- •1.2.2. Occupational safety management system
- •1.3. Occupational safety training
- •1.3.1. Occupational safety training
- •1.3.2. Occupational safety instruction. Types of instruction.
- •1.4. State and common supervision of occupational safety
- •1.4.1. State supervision
- •1.4.2. Public supervision of occupational safety
- •1.5. Principles of accident prevention
- •1.5.1. Accident investigation and recording
- •1.5.2. Occupational disease investigation
- •1.5.3. Accident auditing
- •1.5.4. Accident analysis
- •1.5.5. Risk management
- •1.5.5.1. Hazard identification
- •Inspection worksheet
- •1.5.5.2. Risk assessment
- •1.5.5.3. Risk control
- •Chapter 2 Occupational sanitation and hygiene
- •2.1. Work area microclimate
- •2.1.1. Biological effect of microclimate parameters
- •2.1.2. Meteorological standard
- •2.2. Airborne contamination
- •2.2.1. Biological effect of airborne contaminants
- •2.2.2. Airborne contaminant exposure standard
- •2.3. Ventilation systems
- •2.3.1. Natural ventilation
- •2.3.2. Mechanical ventilation
- •2.3.3. Ventilation system requirements
- •2.4. Heating systems
- •2.5. Illumination of work areas
- •2.5.1. Biological effect and technical characteristics
- •2.5.2. Requirements to work area illumination
- •2.5.3. Types of work area illumination
- •2.5.4. Natural illumination
- •2.5.5. Artificial illumination
- •2.5.6. Artificial illumination standard.
- •2.5.7. Artificial illumination prediction methods
- •2.6. Protection from noise and vibration
- •2.6.1. Noise physical characteristics
- •2.6.2. Noise exposure standard
- •2.6.3. Noise control
- •2.6.4. Infra sound
- •2.6.5. Ultra sound
- •2.6.6. Vibration exposure
- •2.6.7. Vibration control
- •Chapter 3 Electrical safety
- •3.1. Biological effect
- •3.2. Types of electric injury
- •3.3. Why electric injury can be fatal
- •3.4. Basic factors resulting in electric injury
- •3.5. Causes of electric injuries
- •3.6. Assessing risk associated with operating power facity
- •3.6.1. Danger in one-phase power line.
- •3.6.2. Danger in three-phase power line with insulated neutral.
- •3.6.3. Danger in three-phase power line with grounded neutral.
- •3.7. Systems of electric injuries prevention
- •3.7.1. Technical protective systems applied for power facilities in normal operation.
- •3.7.2. Technical protective systems applied for power facilities in emergency operation.
- •3.8. Electro-protective equipment
- •3.9. First aid on electric injury
- •Chapter 4 Occupational safety regulations
- •4.1. Protection from atmospheric electricity. Lightning-proof category and zone type
- •4.1.1. Lightning-proof installation
- •4.2. Fire safety systems
- •4.2.1. Fire safety
- •4.2.2. Automatic fire detectors installing.
- •4.3. Safety rules for computer operators
- •4.3.1. Visual overloading.
- •4.3.2. Overexertion of skeletal-muscle system.
- •4.3.3. Skin irritation.
- •4.3.4. Central nervous system lesion.
- •4.3.5. Effecting on reproductive function.
- •4.4. Workplace aesthetic.
- •4.5. Occupational safety standards for computer workplace
- •4.6. Prophylaxis of occupational disease
- •4.6.1. Medical examination
- •4.6.2. Nutrition
- •4.6.3. Psychological relaxation
1.5.5.3. 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 |
|
|
|
Electrocution hazard from knife |
Unlikely |
Fatality |
High |
|
|
|
Electrocution hazard from meat slicer |
Unlikely |
Fatality |
High |
|
|
|
Cutting hazard from meat slicer |
Likely |
Minor injury |
Medium |
|
|
|