Spotting Hazards and Controlling Risk

A hazard is anything that could cause harm. Risk is the chance it will cause harm combined with how serious the harm would be.

(a) chemical, (b) physical (noise and moving blade), (c) biological, (d) ergonomic.

Elimination, substitution, engineering controls, administrative controls, PPE.

3 × 2 = 6, a high risk: act on it before work continues.

Administrative: it changes how people work but does not physically separate them from the hazard.

Because it does not remove the hazard; it only works if it fits, is in good condition and is worn correctly every time.

Examples: a sharp knife, a hot stove, boiling water, a wet floor.

Examples: viruses, bacteria, blood and body fluids.

9 (3 × 3).

Examples: a blade guard, a ventilation fan, dust collection, a GFCI outlet, a barrier.

Recognize (the hazards).

Stored in a knife block, a sharp knife is unlikely to cause harm (low likelihood). Left loose in soapy dishwater where someone cannot see it, the likelihood of a cut is much higher. The hazard is the same; the risk changes with the situation.

Substitution: choose a lower-odour, less hazardous product. Engineering: install ventilation at the colouring station. Administrative: train staff, limit time spent mixing, follow the label. PPE: gloves for the stylist. (Any three levels.)

Ergonomic hazard. Engineering: use a cart, lift table or conveyor so boxes are moved at waist height. Administrative: train safe lifting, rotate tasks, schedule breaks, use two-person lifts for heavy boxes.

To check that it actually lowered the risk and did not create a new hazard (for example, a new mat might be a trip hazard if its edges curl).

Sample: likelihood 3 (many people walk there) × severity 2 (a fall could cause a sprain or worse) = 6, high. Control: re-route the cord or eliminate the need for it; use a cord cover if it must stay.

Sample (cooking fries in a restaurant): hot oil burn (physical, 2 × 3 = 6) → engineering: fryer with automatic basket lift; administrative: training, no running. Wet floor slip (physical, 2 × 2 = 4) → administrative: clean spills right away; PPE: non-slip shoes. Raw food bacteria (biological, 2 × 2 = 4) → administrative: handwashing and food safety rules. Long shifts standing (ergonomic, 3 × 1 = 3) → engineering: anti-fatigue mats; administrative: breaks. Look for four types, reasonable scores and controls at more than one level.

Guards are an engineering control, which is higher on the hierarchy than PPE. A guard physically keeps hands and debris away from the blade and works even if someone is distracted. Safety glasses only protect the eyes, and only if worn properly; they do nothing for fingers. The best plan uses both, starting from the top of the hierarchy.

A tired or stressed worker has slower reactions, poorer attention and may rush or skip steps. That raises the likelihood of mistakes around physical hazards like saws, hot surfaces or vehicles. So controlling psychosocial hazards (reasonable hours, breaks, support) also lowers physical risk.