| | | | | control the hazard yourself there are several |
| Understand what a hazard and a risk is; a hazard | | | | good practises that a risk assessment specialist |
| is a source of danger that could cause harm, for | | | | can recommend. |
| example chemicals, electrical wires, ladders whilst | | | | When controlling risks try to prevent access to |
| the risk is the likelihood of someone being harmed | | | | the hazard, use barriers or cones to minimise the |
| by these hazards. For example an electrical wire is | | | | amount of interaction there is with it; depending |
| a hazard; if it is a live wire that if touched could | | | | on what type of hazard get a professional to |
| cause an electrical shock then it will be a high risk | | | | address it to minimise the risk levels; if employees |
| to people; whilst if it is bound and insulated then it | | | | are working near the risk provide them with |
| is a low risk hazard. When performing a risk | | | | adequate health and safety training regarding the |
| assessment it is necessary to identify all the | | | | risk and provide personal protective clothing and |
| hazards in the workplace and then deduce what | | | | equipment if required; and finally provide welfare |
| level of risk they pose to employees. | | | | facilities such as a washing facilities, first aid kits |
| Conduct a walk-around of your workplace with an | | | | etc. |
| aim to identify all the hazards, ask employees if | | | | Ensure that you record the hazard, its level of |
| they are aware of any hazards. Once the hazards | | | | risk and any steps taken towards minimalising this |
| have been identified then they must be controlled | | | | risk; in particular ensure that all health and safety |
| to ensure that they do not become high level | | | | training is recorded and proof that the employee |
| risks; how you control a hazard can depend | | | | is aware of the risk is noted. The Health and |
| entirely on your industry and the separate rules | | | | Safety Executive requires evidence of a risk |
| and regulations that may govern safe practise | | | | assessment to be kept by companies; although |
| within the workplace. | | | | there is not set template of what a risk |
| For each hazard that you identify you must also | | | | assessment should include they do recommend |
| identify who may be at risk of being harmed, | | | | that it does provide evidence that: |
| doing this will help you decide on the best way to | | | | · A proper check was made; |
| manage the risk. Experienced and skilled members | | | | · You asked who might be affected; |
| of staff will be at less danger of the risk | | | | · You dealt with all the obvious significant |
| compared to an unskilled workers or expectant | | | | hazards, taking into account the number of people |
| mothers. Further to this if you will be having | | | | who could be involved; |
| non-employees on your premise then you must | | | | · The precautions are reasonable, and the |
| be extra vigilant in controlling any possible risk as | | | | remaining risk is low; and |
| you cannot predict how a member of the public | | | | · You involved your staff or their |
| will interact with the risk. In each case, identify | | | | representatives in the process. |
| how the different people might be harmed, i.e. | | | | Once your risk assessment has been successfully |
| what type of injury or ill health might occur, for | | | | compiled and initiated ensure that it is kept |
| example, ‘shelf stackers may suffer back | | | | updated with any new hazards that may arise |
| injury from repeated lifting of boxes’. | | | | and ensure they are all recorded with the |
| Once a hazard has been identified you must | | | | appropriate control applied. Every year, or so, the |
| decide how to control them; law dictates that you | | | | risk assessment should be formally revisited to |
| do everything ‘reasonably practical’ to | | | | complete an assessment of the entire building and |
| protect people from harm. Although you can | | | | premises once again. |