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- FOR MEAT PROCESSING PLANTS -
Prepared by:
OHS RISKMANAGEMENT GUIDE
Foreward
With funding supplied by the NSW WorkCover Authority, this Guide hasbeen created to provide Meat Processors with an information tool forassistance in the understanding and implementation of OccupationalHealth & Safety Risk Management in their workplace.
Risk Management is a process consisting of well-defined steps which,when taken in sequence, support better decision making by contributingto a greater insight into risks and their impacts. It is as much aboutidentifying opportunities as it is about avoiding losses. By adoptingeffective Risk Management techniques you can help to improve safety,quality and business performance in your company.
There are many benefits in implementing Risk Management proceduresincluding more effective strategic planning, better cost control, increasedknowledge and understanding of exposure to risk and strengtheningculture for continued improvement.
Current legislation has made CEOs, directors and managers increasinglybecome personally accountable for workplace injuries. Therefore there isa need for a strategy that assures they understand the implications andrisks associated with all activities in their establishment.
We hope that this publication assists meat processors to follow that path.
Kevin CottrillChief Executive OfficerAustralian Meat Industry Council
2
Acknowledgements
The contribution and commitment of the following persons andorganisations to this publication is acknowledged:
Jenny Barron – Director of Practical Work Solutions – Consultant for theProject
AMIC Personnel
Ken McKell – Project Manager and Co-ordinatorKevin Cottrill – Chief Executive OfficerGarry Johnston – National Director of Human ResourcesPeter Hopkins – Finance & Administration ManagerIngrid Hutchinson – Technical Officer
Meat Processors
Amanda Carter – Monbeef Pty Ltd – CoomaNatalie Spackman, Clare Miller – Burrangong Meat Processors – YoungJohn Michel – Cargill Foods Australia – Wagga WaggaGlenn Learmont, Brad Bennett – Cargill Meat Processors Pty Ltd – TamworthGerry Wissink – Meat Industry Services Pty Ltd – ArmidaleWade Lewis – Peel Valley Exporters – TamworthDaniel Berry – Kachel’s Wholesale Foods – Coffs HarbourMichael Bayes, Paul Murray – Bindaree Beef – InverellMick Ayton, Corrina Merrick – Epona Pty Ltd – SingletonJane Barton – Gundagai Meat Processors – Gundagai
Assistance and funding for this material has been provided byWorkCover NSW through the WorkCover Assist LegislativeAssistance Program.
3
4
MEAT PROCESSING INDUSTRY: OHS RISK MANAGEMENT GUIDEINTRODUCTION: WHAT IS THIS GUIDE FOR AND WHY IS IT NECESSARY? ......................................................5
Legal Requirements..........................................................................................................................................5
What if Plants Do Not Meet Their OHS Legal Obligations? .............................................................................5
What Will This Guide Help You To Do ...............................................................................................................5
Who Can Use This Guide .................................................................................................................................5
SECTION 1: STEP BY STEP - HOW TO USE THE GUIDE TO MANAGE YOUR OHS RISKS.................................6
Step 1: Be clear about why you should use this guide.....................................................................................6
Step 2: Make sure you are ready to commence Risk Management ................................................................6
Step 3: Material you should have available before you begin ..........................................................................6
Step 4: Consider how much you already know about OHS Risk Management ...............................................7
Step 5: Consider the OHS Risk Management Process as it Applies to the Meat Industry..............................7
Step 6: Apply the OHS Risk Management Process to Your Plant ....................................................................7
Step 7: Consider what additional action you could take to further decrease risk ............................................7
Step 8: Determine your priorities for action to further decrease risk................................................................8
Step 9: Determine the action to be taken to better control OHS risk ...............................................................8
Step 10: Review the impact of the controls implemented.................................................................................9
Step 11: Consider system and implementation issues for OHS risk management..........................................9
Step 12: Monitor to ensure the controls continue to be implemented ..............................................................9
Step 13: Continue to implement controls for other risks...................................................................................9
Step 14: Evaluate the OHS Risk Management Program..................................................................................9
Step 15: Continue with Risk Management Program.........................................................................................9
SECTION 2: KEY DOCUMENTS RECOMMENDED FOR USE WITH THE GUIDE ................................................10
SECTION 3: OVERVIEW OF OHS RISK MANAGEMENT.......................................................................................10
3.1 Overview of Risk Management Process ...............................................................................................10
3.2 Identification of the Hazards..................................................................................................................10
3.3 Assessing Risk – A 2-Stage Approach .................................................................................................11
3.4 Eliminating or Controlling Risk ..............................................................................................................12
3.5 Issues to Consider When Assessing Risk and Implementing Controls ................................................13
3.6 Cases to Demonstrate Aspects of Assessing and Controlling Risk......................................................14
SECTION 4: OHS RISK MANAGEMENT IN THE MEAT INDUSTRY: SAMPLES AND TOOLS TO USE...............20
4.1 Overview of Risk Control Summary Tool...............................................................................................20
4.2 Sample Plant-Wide Risk Control Summary ..........................................................................................22
4.3 Sample Extracts from RCS for Hazards in Various Sections of the Plant ............................................32
SECTION 5: TOOLS FOR USE WITH ‘STAGE 2’ OHS RISK MANAGEMENT .......................................................34
Part A: General Resource List ........................................................................................................................35
Part B: Manual Handling/Ergonomics Resource List......................................................................................44
SECTION 6: OHS MANAGEMENT SYSTEM REQUIREMENTS FOR IMPLEMENTATION ...................................48
SECTION 7: OTHER ACTIVITIES IMPACTING ON OHS RISK MANAGEMENT....................................................49
APPENDIX 1: RCS PRO-FORMA ............................................................................................................................51
APPENDIX 2: OHS ACTION/HAZARD LOG............................................................................................................54
APPENDIX 3: HOW TO OBTAIN RELEVANT DOCUMENTS ..................................................................................55
APPENDIX 4: CONTACTS........................................................................................................................................56
Legal Requirements
The NSW Occupational Health and Safety (OHS) Act 2000 and the NSWOHS Regulation 2001 require employers to ensure the health and safetyof employees and non-employees at their place/s of work. However, theAct does not state exactly how employers should do this. Rather, itrequires employers to:• identify what activities could place workers and others at risk of
injury or illness• assess how big a risk they pose and then • take steps to minimise the risk.This process is known as Risk Management (RM). This guide is designedto help the meat processing industry to apply this required RM approach totheir workplaces and therefore assist with meeting their legal obligations.
What if Plants Do Not Meet Their OHS Legal Obligations?
Non-compliance with the OHS legislation can have a serious impact onindividual workers, individual companies and the meat-processingindustry. These include:• Physical, emotional and social impacts on workers who may be
injured as a result of the risk in the workplace • Financial impact on employer through the workers compensation
premium (for every $ spent on an injured worker it will generally costthe employer 3 times as much in premium over a 3 year period)
• Possibility of significant fines to both the company and individuals inthe company if prosecuted by WorkCover
• Loss of productivity due to skilled workers not being available if injured• Possible increase in staff turnover if workers do not feel safe in the workplace• Difficulty meeting customer requirements – meat processing customers
are increasingly requiring plants to meet OHS standards in their contracts.
What Will This Guide Help You To Do
The guide can be used to systematically work through the OHS legislationrequirements, assess how well you are meeting these requirements and helpyou to methodically improve your level of compliance. It offers a numberof solutions to problems within the meat processing. However, as thereare many complex problems in the industry, it cannot offer ‘quick-fix’ solutionsto all problems. Rather it is designed to provide you with a framework anddetailed resources that will hep you to ensure all health and safety issuesare addressed, based on the priorities and the needs of your own workplace.
Who Can Use This Guide
The guide can be used by employers, managers, OHS personnel, OHSRepresentatives and any worker with an interest in improving health andsafety in their workplace. However, as the OHS legislation requires thatstaff are consulted on matters affecting their health and safety, mostactivities will require input from a variety of people in the workplace.
5
INTRODUCTION:What is This
Guide For andWhy is it
Necessary?
NOTEIt is recommended that you initially read through all the Steps (pages6-9).You will then have a clearer understanding of the overall process.Once you have done this, start at Step 1 and work through each step,referring to the various sections/resources, as/when required.
BE CLEAR ABOUT WHY YOU SHOULD USE THIS GUIDEYou should already be clear about why you need to manage OHS risks,and be ready to begin. If you are at all unclear about why it is important tomanage OHS risks (and hence why this guide has been developed) re-read the Introduction.
MAKE SURE YOU ARE READY TO COMMENCE RISK MANAGEMENTDevelop a system that can help with the overall management of OHSRisk Management (RM) is one part of any effective OHS ManagementProgram. Other steps need to be taken to ensure that health and safetyissues are well managed. These are outlined in Section 6 of the Guide.
Having an appropriate ‘Frame of Mind’ for tackling OHS RisksOnce you have read the introduction, you will understand the importance ofimproving health and safety management in your plant. The requirements ofthe OHS legislation make it clear that there are many demands onorganisations to meet their legislative responsibilities. This initial understandingcan often be daunting. However, it is important to understand that improvinghealth and safety in an organisation requires a commitment over a length oftime. Improvement therefore requires a focus on priority setting and planning. Italso requires an understanding of the critical importance of:• Not feeling it is all too much and/or panicking, but planning for
improvement• Assessing to ensure you recognize what needs to be achieved• Starting with priorities • Staying focused on your priorities for improvement (unless evidence
shows that you should re-prioritise your activities) • Re-evaluating what has been achieved and celebrating what has
been achieved/improved!
To help with this process, it can be helpful to imagine yourself in a year’stime, looking back at what has been achieved, rather than feelingoverwhelmed by what needs to be achieved.
MATERIAL YOU SHOULD HAVE AVAILABLE BEFORE YOU BEGINThere are a number of documents that are referred to in this documentthat will allow you to gain a better understanding of issues discussed.Refer to Section 2 for a listing of key documents. For additional usefulreference documents, to be used when issues are to be assessed inmore detail, refer to Section 5.
6
SECTION 1:Step by Step -
How to Use theGuide to
Manage YourOHS Risks
STEP 1:
STEP 2:
STEP 3:
CONSIDER HOW MUCH YOU ALREADY KNOW ABOUT OHS RISKMANAGEMENTIf you need to learn about, understand more about, or refresh yourmemory about the OHS Risk Management process, proceed to Section 3.
If you are already very familiar with the OHS Risk Management Process,proceed to Section 4. However, please ensure you understand:• The 2-Stage/Tier risk assessment process - Section 3.3• How risk ratings are arrived at - Section 3.4• How the different controls used, based on the Hierarchy of Control,
impact on the risk rating - Section 3.5 (theory) and Section 3.6(examples).
CONSIDER THE OHS RISK MANAGEMENT PROCESS AS IT APPLIESTO THE MEAT INDUSTRYIn order to begin applying the RM process in the meat industry, it is usefulto have a framework and some examples to refer to. Section 4 providesyou with these.
STEP 6: APPLY THE OHS RM PROCESS TO YOUR PLANTUse the sample documents outlined in Section 4 to begin to assess yourplant’s current overall OHS performance.Working with a group of staff (for example, foremen and members of theOHS Consultative Committee), use the Sample Plant-Wide RCS outlinedin Section 4 and:• List which hazards you have in your plant• Assess the level of risk associated with these hazards in your plant
if there were NO controls in place ie the ‘Initial Risk Rating’• List the types of controls you currently have in place. To help you list
ALL the controls you have, use:o the examples from the Sample RCS in either the ‘Current
Controls’ or the ‘Additional Controls Required/Action To BeTaken’ section
o documents listed in Sections 2 and 5 (especially useful as a‘Best Practice Model’ to compare your performance against, isAppendix 3 from the Australian Meat Industry OHS ReferenceGuide)
• Based on the controls you currently have in place, assess theremaining level of risk for hazards in your plant ie the ‘Residual RiskRating’. (Note: You should also refer to your injury statistics to giveyou an idea of how well-controlled injuries are – if injuries areoccurring the risk is not well-controlled)
• Transfer all this information onto your own RCS in the appropriatesection (refer to 4.1 for an explanation of the RCS layout).
CONSIDER WHAT ADDITIONAL ACTION YOU COULD TAKE TOFURTHER DECREASE RISKContinuing to consult with a variety of staff, consider other steps youcould take to reduce risk. These ideas can be found through:• Suggestions from staff
7
STEP 4:
STEP 5:
STEP 6:
STEP 7:
• Reference to documents listed in Sections 2 and 5• Using the Sample RCS outlined in Section 4• Seeking ideas from other plants• Seeking assistance from experts.Do not hesitate to put all ideas down. While actions may not ‘solve’ theproblem (ie eliminate the risk), they may help to reduce some of the risk.Even if they look an expensive or ‘impossible’ idea for the moment, youare working on ideas that will be implemented over many years (re-referto Step 2). However, do not try to get into too much detail at thisstage. Seeking too much information at this stage can mean you delaygetting started on improving the controls for your high priority risks. Oncepriorities are set for improvement, more detailed information will besought (refer to Steps 8, 9 and Section 3).
Transfer this information onto your own RCS in ‘Additional ControlsRequired/Action To Be Taken’.
DETERMINE YOUR PRIORITIES FOR ACTION TO FURTHERDECREASE RISKContinuing to work with a variety of staff, use your own RCS (developedas outlined in Step 7) and:• List the hazards in your plant that still have a ‘Residual Risk Rating’
of 1 or 2. These will generally be the priorities for action.
DETERMINE THE ACTION TO BE TAKEN TO BETTER CONTROL OHSRISKContinuing to work with a variety of staff and the list developed in Step 8:• Review the possible control options listed in ‘Additional Controls
Required/Action To Be Taken’ section for hazards with a high‘Residual Risk Rating’ (ie ‘1’ or ‘2’)
• Decide on the actions to be taken to better control risk. You will needto consider the impact of actions on the ‘Residual Risk Rating’ (referto Section 3.3). Some actions will be straightforward, for example“Supervisors to ensure all workers wear the stated PPE for theallocated tasks”. Others will require research to investigate the bestoptions available. Properly researching the options is especiallycritical if you are to spend a considerable amount of money and/ormake considerable changes to processes so that valuable resourcesare not wasted on implementing less than optimal controls and/orcreate additional risks. Documents referred to in Sections 2 and 5under specific headings will form the basis for this research
• Determine who is responsible for implementing the action and thetimeframe for completion (Note: some timeframes will be short, forexample, “Replace signs” but many will require longer timeframes forexample, “Increase rotation of workers on legging operations”
• Record the actions to be taken in an appropriate document so thatmanagement can review progress. This document will also includethe ‘Responsible Person’ and the ‘Due Completion Date’. A sampledocument is outlined as Appendix 2.
8
STEP 8:
STEP 9:
REVIEW THE IMPACT OF THE CONTROLS IMPLEMENTEDContinue to work with staff to review the additional controls implementedin Step 9. If:• The risk has reduced, update the ‘Residual Risk Rating’ and the
‘Current Controls’ sections of the RCS• The situation has improved but there is no reduction in risk rating,
decide on additional options to be taken to reduce risk• There has been no reduction in risk rating, consider why this has
occurred and then decide on what action needs to be taken toreduce risk.
CONSIDER SYSTEM AND IMPLEMENTATION ISSUES FOR OHS RISKMANAGEMENTRefer to Sections 6 and 7 to ensure consideration is given to howchanges to risk control strategies are implemented and on the impact ofother programs.
MONITOR TO ENSURE THE CONTROLS CONTINUE TO BEIMPLEMENTEDMonitor to ensure all controls are being consistently implemented (refer toSection 6).
CONTINUE TO IMPLEMENT CONTROLS FOR OTHER RISKSContinue to reduce risk by implementing Steps 8-12 for risks in specificparts of the plant and/or plant-wide medium priority risks.
EVALUATE THE OHS RISK MANAGEMENT PROGRAMEvaluate the impact across the plant of the actions you have taken bydoing a review of the changes made and how they have impacted on:• The ‘Residual Risk Rating’• Injury rates and severity• Staff satisfaction with the program.
This should be undertaken on a six-monthly or an annual basis.
CONTINUE WITH RISK MANAGEMENT PROGRAMThe management of OHS risk is an on-going activity. This can be due to:• The number of risks that need to be managed• Research findings changing risk severity or controls required • Changes in technology and techniques• Changes in business focus.Therefore, you will need to continue to reduce risk by implementing Steps8-14. It is therefore important that your OHS activities are programmed intoyour overall business plans for the company into the foreseeable future.
9
STEP 10:
STEP 11:
STEP 12:
STEP 13:
STEP 14:
STEP 15:
Core NSW Legislation/Guidance – Available through WorkCover NSW*
Occupational Health and Safety Act 2000 (NSW)
Summary of the Occupational Health and Safety Act 2000 (NSW) (100.1)**
Occupational Health and Safety Regulation 2001 (NSW) with MarginNotes (108)
Summary of the Occupational Health and Safety Regulation 2001(NSW) (106)
WorkCover NSW - Code of Practice for OHS Consultation (2001)(+ Chapter 3 of OHS Regulation) (311)
WorkCover NSW - Code of Practice for Risk Assessment (2001) (963)
WorkCover NSW - Risk Management at Work Guide (2001) (425)
WorkCover NSW - Code of Practice for Technical Guidance (2001)(962) – provides list of Approved documents for such activities asBoilers, Lifting Gear. The most relevant of these have also beenincorporated in Section 5.
Other Key Documents to Have on Hand – Available through MLA*
Occupational Health and Safety Reference Guide (OHSRG) AustralianMeat Industry (2002) – AMPC/MLA
* Refer to Appendix 3 of this document for details on where and how to access documents** Numbers in bold in the ‘NSW Legislation and WorkCover NSW Resources’ section of the tablerefers to the number of the publication in the WorkCover Publications Catalogue (available on theWorkCover website) (This number was chosen as even though the number may not always reflectthe document number given to publications downloaded from the web-site, it is a morecomprehensive list of documents available from WorkCover than are on the website).
10
SECTION 2:Key DocumentsRecommended
for Use withthe Guide
3.1 OVERVIEW OF RISK MANAGEMENT PROCESS Refer also to the “Risk Management at Work Guide” from WorkCover NSW (Section 2).There are three main stages in the Risk Management (RM) Process. They are:• Identify the Hazards• Assess the Level of Risk for Hazards• Control the RisksThese stages are described below.
An additional critical step in the process involves monitoring and evaluating theimpact of the risk controls put in place and is discussed in various parts of theguide, particularly Steps 12-14 in Section 1.
3.2 IDENTIFICATION OF THE HAZARDSThe meat industry includes many different types of hazards and most people in theindustry will be aware of many of these.They can generally be summarised as covering:• Biological eg Q-Fever, Plant allergies, Legionella, Hepatitis• Environment eg noise, light, heat, cold• Physical eg slips/trips/falls• Chemical eg poisons, gases, dust• Ergonomic eg manual handling, repetitive tasks, vibration• Mechanical eg crush, cuts • Electrical• Radiation eg UV exposure• Psychological.
However, industry knowledge is not enough to be able to identify all hazards and/or thepotential risk for these activities. One of the reasons for this is that, in any industry, webecome at ease with the risks we see and experience every day.Therefore, we needto use a number of different methods to identify hazards around us.This can include:• Reviewing what the legislation requires – particularly Chapters 4-8 of the OHS
Regulation (also refer to Section 5 for more information on specific hazards) • Consultation with employees who do the job and/or their representatives • Analysis of workplace injury/illness records • Inspecting the workplace – especially useful if this is done by someone
who does not work in this area all the time and/or by asking questions thatbegin with “What if ….”
• Listening to what workers complain about most • Findings of a formal safety audit• Reading information that has been supplied with equipment (manufacturers
manual) or chemicals (Material Safety Data Sheets - MSDS)• Reviewing maintenance requests to see what is regularly requiring repair/attention• Reviewing accident/incident investigations• Talking to other processors• Seeking advice from experts.
3.3 ASSESSING RISK – A 2-STAGE APPROACHOnce hazards have been identified, each needs to be assessed to determinethe level of risk associated with each activity. This helps to determine prioritiesfor action. This is usually done in 2 stages:• Initial brief ‘snapshot’ assessment of all hazards to determine level of risk.
This is a way of determining initial priorities.• More detailed assessments are then conducted on the high priority risks
and action taken to decrease risks associated with these activities.This approach is especially useful in the meat processing industry because ofthe complexity of the industry and the number of hazards present.
11
SECTION 3:Overview of
OHS RiskManagement
INITIAL RISK ASSESSMENTTo obtain an initial ‘snapshot’ of the workplace risks, assess eachidentified risk using Hazpak Risk Assessment Matrix below. Record thisinitial assessment on the Risk Control Summary (refer to Section 4).Once this is recorded, based on the level of risk, you can begin to setpriorities to conduct more detailed Risk Assessments (RA) as required.
HAZPAK Risk Assessment Matrix*
*Hazpak - WorkCover NSW
MORE DETAILED RISK ASSESSMENTTo conduct a more detailed Risk Assessment, the following stepsare followedObtain more detailed information on identified hazards (refer to Sections2 and 5)Assess/evaluate risk. This may require use of specialist forms and/ordocuments and/or expert assistance (refer again to Sections 2 and 5)Consider controls already in placeDetermine level of remaining riskDetermine additional actions requiredDocument assessment and inform those affected.
3.4 ELIMINATING OR CONTROLLING RISKOnce hazards have been identified and the level of risk assessed, stepsmust be taken to try to eliminate or minimise the level of risk associatedwith the task. In OHS there is a well-established set of steps for managingrisks. These steps (known as the hierarchy of control) range from the mosteffective to the least effective methods for managing risk. Therefore, everyeffort should be made to use the first of these methods. In practice though,many risk control measures will require a combination of approaches.
i) Elimination: In this case the hazard or risk is eliminated bychanging/stopping the process entirely. For example a conveyor is putin place to eliminate the need for lifting and carrying of boxes in onepart of the operation.
12
How Likely is it toHurt Someone? (IfNO controls in place)
Very likely – couldhappen regularly
Likely – couldhappen occasionally
Unlikely – couldhappen, but only rarely
Very unlikely –could happen, butprobably never will
Kill or CausePermanent
Disability or IllHealth
1
1
2
3
Cause Long TermIllness or Serious
Injury
1
2
3
4
Medical Attentionand/or SeveralDays Off Work
2
3
4
5
First Aid Only
3
4
5
6
How SEVERELY Could it Hurt Someone?
STAGE 1:
STAGE 2:
ii) Substitution: The hazard is replaced by a process or material thatpresents a lower risk. For example, a chemical is replaced with anotherchemical that has fewer health effects.
iii) Engineering controls: This method of risk reduction involvesengineering changes that effectively isolate or reduce the hazard. Forexample, enclosing noisy machines, use of local exhaust ventilationand machine guards. This type of control is effective as long as it ismaintained in good working order.
iv) Administrative controls: These controls rely on developing safeprocedures and work methods. Examples of administrative controlsinclude developing safe work method statements, training staff,issuing permits to work and certificates of competency. Thesemethods of risk control depend on human behaviour for their successand hence are less reliable than other methods.
v) Personal Protective Equipment (PPE): PPE is worn as a barrierbetween the person and the hazard. To be effective PPE needs to beproperly chosen, maintained and used. PPE is the least effectivecontrol measure because it depends on skill in selection and on theknowledge and behaviour of the individual worker.
3.5 ISSUES TO CONSIDER WHEN ASSESSING RISK ANDIMPLEMENTING CONTROLS
Determining risk and implementing controls can often be a complicatedactivity. However, some basics to remember include:• The higher up the hierarchy the controls you implement are, the
more you have reduced the risk (refer to Case Studies below)• Controls can be implemented in a staged approach over a period of
time• Even if the control comes from the lower levels of the hierarchy,
small changes to each task can make a significant difference to theoverall risk rating across the plant
• Implementing one control may raise other hazards and these alsoneed to be managed (refer to Case Studies).
13
14
3.6 Cases to Demonstrate Aspects of Assessing and Controlling Risk
Case Study 1: Skin Removal
Task: Using non-powered knife to remove skin from beast
Risks: A - Risk of cuts from knife – Initial Risk Rating = 1B - Risk of manual handling and ergonomic injury – Initial Risk Rating = 1
BestControl
Leastpreferablecontrol
PreferredControlOption
Eliminate –design control
Substitute –design control
Administrativecontrol
Administrativecontrol
Provide PPE
Type ofControl
Install a hide-puller
Use a poweredwhizzard knife
Institute jobrotation
Train staff in safeuse of knivesand in manualhandling
Providegloves/aprons
Control
Control risk of falling downhide chutesConsider how to managerisks associated with poor-condition-beasts pulling apart and fallingConsider how to managerisks associated with working at heightEnsure workers hands cannot be caught in pullingmechanism/motion
Severity of cuts potentiallygreater ensure all usersfully trained in usePotential ergonomic risk fromvibration and poor handledesign assess knife design
Ensure staff have sufficient skillsto safely do all tasks allocatedEnsure staff rotate to tasksthat use different parts of thebody/different movements
Ensure staff are competent in the skills taughtSupervisors to ensure stafffollow safe procedures
Generally only deals with cuts andmay add additional manualhandling risks when grasping hideConsider effect of heat due to wearing additional PPEEnsure PPE chosen isappropriate to taskSupervisors to ensure staffwear prescribed PPE
Other issues to considerwith this control
A – 2B – 3
A – 2B – 3
A – 1B – 2
A – 2B – 1-2
A – 2B – 1
ResidualRisk Rating
(if all raised issuesin previous column
dealt with)
Case Study 1: Skin Removal Situation 1
Case Study 1: Skin Removal Situation 2
15
Task: Sticking Beast: Situation 1
Risks*: A - Risk of being kicked by animal – Initial Risk Rating = 1B - Risk of manual handling and ergonomic injury – Initial Risk Rating = 1C - Risk of crush from escaped animal – Initial Risk Rating = 1D - Risk of electrocution from immobiliser – Initial Risk Rating = 1
16
Case Study 2: Beef Stickhole
The following case study contrasts two situations and compares the risk ratings for thevarious set-ups. It also highlights issues that need to be dealt with if changes are to be made.
BestControl
Eliminate/Substitute – designcontrol
Adminis-trativecontrols
PreferredControlOption
Type ofControl
Control
A Immobiliser installed anddesigned to be used by 2operators + sufficient space foroperators to stand back andobserve animal behaviour whenloweredB Raised knocking box and cradleto minimise bending and reachingfor sticking, roding and immobilising C Cradle design decreaseschances of beast getting offcradle
Escape door in stickhole andgate to stop entering main floor.
D Immobiliser not closed circuit(2 operators) and low amps
A Correct stunning procedureused (as per QA SOP)
Mirror provided so stunnercan view sticker to ensureready for beastVisible signal so stickhole awarebeast about to be loweredImmobiliser used by 2operators distance from legsEnsure immobiliser used onevery beast
B Staff trained in safe correctroding procedure and in manualhandling
Job rotation institutedC Staff trained in procedure forescaped animal including drillsto ensure all familiar with use ofescape door and gate
B Consider impacton otherworkstationsC Ensure door easyto operate and inmost appropriate spot
D Ensure immobilisercannot be operatedby single operator
Ensure staff arecompetent in theskills taughtSupervisors toensure staff followsafe procedures Ensure staff havesufficient skills tosafely do all tasksallocated
A – 2B – 3C – 2D – 6
A – 1B – 2C – 2D – 6
Other issues toconsider with this
control
ResidualRisk Rating
(if all raisedissues in
previous columndealt with)
* Personnel should be aware that this table only addresses some of the hazards in thestickhole. Others not addressed include use of knife, risk from swinging beast onceshackled and risks associated with slippery floor.
Case Study 2: Stickhole - Situation 1
17
Leastpreferablecontrol
ProvidePPE
A – Nil (could provide hard hat,face mask)N/A for other risks
Consider heat effectof wearing hard hatin stickhole
A – 1 (2 ifprovided)B, C, D –No effect
18
* Personnel should be aware that this table only addresses some of the hazards in thestickhole. Others not addressed include use of knife, risk from swinging beast onceshackled and risks associated with slippery floor.
Case Study 2: Beef Stickhole - Situation 2
Task: Sticking Beast: Situation 2
Risks*: A - Risk of being kicked by animal – Initial Risk Rating = 1B - Risk of manual handling and ergonomic injury – Initial Risk Rating = 1C - Risk of crush from escaped animal – Initial Risk Rating = 1
BestControl
Leastpreferablecontrol
Eliminate/Substitute – designcontrol
Adminis-trativecontrols
ProvidePPE
PreferredControlOption
Type ofControl
Control
A Sufficient space for operatorsto stand back and observeanimal behaviour when loweredB NilC Escape door in stickhole
A Correct stunning procedureused (as per QA SOP)B Staff trained in safe correctroding procedure and in manualhandlingSome job rotationC Staff trained in procedure forescaped animal including drillsto ensure all familiar with use ofescape door
A Provide hard hat for potentialkicks to headN/A for other risks
Ensure staff arecompetent in theskills taughtSupervisors toensure staff followsafe procedures Ensure staff havesufficient skills tosafely do all tasksallocated
Consider heat effectof wearing hard hatin stickhole
A – 1B – 1C – 1-2
A – 1B – 1-2C – 2
A – 2B, C – Noeffect
Other issues toconsider with this
control
ResidualRisk Rating
19
Case Study 3: Manual Handling
Case Study 3: T-Bone Bagging
BestControl
Leastpreferablecontrol
Eliminate/Substitute – designcontrol
Adminis-trativecontrols
ProvidePPE
PreferredControlOption
Type ofControl
Control
New feed design reduces riskby:- eliminating the need to lift meatand place in bag- minimising twisting
Staff trained in manual handlingtechniquesJob rotation
Gloves to assist with gripping toreduce upper body strain
Check ‘catch’ pointson beltEnsure work heightis suitable for allpeople
Ensure staff arecompetent in theskills taughtSupervisors to ensurestaff follow manualhandling procedures Ensure staff havesufficient skills tosafely do all tasksallocated
2-3
2
1-2
Other issues toconsider with this
control
ResidualRisk Rating
(if all raisedissues in
previous columndealt with)
Task: Placing T-Bone Pieces into Bags for Cryovacing
Risks: Risk of manual handling and ergonomic injury – Initial Risk Rating = 1
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o U
se
In o
rder
to
begi
n ap
plyi
ng t
he R
M p
roce
ss in
the
mea
t in
dust
ry,
it is
use
ful t
o ha
ve a
fra
mew
ork
and
som
e ex
ampl
es t
o re
fer
to.S
ectio
n4
prov
ides
you
with
:•
A u
sefu
l fra
mew
ork/
tool
for
reco
rdin
g, in
a s
ucci
nct
way
, th
e la
rge
amou
nt o
f in
form
atio
n th
at t
he in
itial
ris
k re
view
will
gen
erat
e.T
his
tool
is c
alle
d a
Ris
k C
ontr
ol S
umm
ary
(RC
S)
•A
n ov
ervi
ew o
f th
e ty
pes
of h
azar
ds in
the
mea
t pr
oces
sing
indu
stry
•T
he le
vel o
f ris
k as
soci
ated
with
the
se h
azar
ds•
Var
ious
met
hods
tha
t pl
ants
in N
SW
hav
e fo
und
to c
ontr
ol t
hese
ris
k.
Onc
e yo
u ha
ve r
ead
this
info
rmat
ion
you
will
be
able
to
use
this
as
a ba
sis
for
revi
ewin
g th
e m
anag
emen
t of
ris
k in
you
r ow
n pl
ant.
4.1
Ove
rvie
w o
f R
isk
Co
ntr
ol S
um
mar
y To
ol
The
RC
S s
umm
ariz
es t
he m
ajor
asp
ects
of
the
OH
S r
isk
man
agem
ent
prog
ram
.OH
S R
CS
are
dev
elop
ed fo
r th
e or
gani
satio
n as
aw
hole
and
for
each
flo
or/s
ectio
n.
Bec
ause
pos
sibl
e co
ntro
ls a
re s
umm
aris
ed o
n on
e do
cum
ent,
the
orga
nisa
tion
can
mor
e re
adily
dec
ide
on p
riorit
ies
for
actio
n.P
riorit
ies
are
set
by:
-R
evie
win
g C
urre
nt R
esid
ual R
isk
- to
det
erm
ine
whe
re t
he m
ost
risk
still
exi
sts
-C
onsi
derin
g th
e P
ossi
ble
Res
idua
l Ris
k –
to d
eter
min
e w
here
and
how
ris
k ca
n be
fur
ther
red
uced
-
Ass
essi
ng w
here
the
gre
ates
t ris
k re
duct
ion
can
be g
aine
d –
cons
ider
ing
the
leve
l of
risk
and
the
reso
urce
s av
aila
ble.
Als
o in
the
ris
k co
ntro
l sum
mar
y at
the
end
of
the
docu
men
t ar
e:•
The
OH
S t
rain
ing
need
s fo
r st
aff
in t
hat
area
to
man
age
the
part
icul
ar r
isks
(ne
ar e
nd o
f R
CS
) re
fer
to p
age
31•
The
mat
rix u
sed
to a
sses
s th
e le
vel o
f ris
k (a
t en
d of
the
RC
S)
refe
r to
pag
e 31
.
20
Th
e O
HS
RC
S o
utl
ines
:1.
Wh
o is
in c
har
ge
of
OH
S in
th
e ar
ea (
Man
ager
/su
per
viso
r)2.
Th
e n
um
ber
of
the
RC
S –
fo
r re
cord
kee
pin
g a
nd
ref
eren
ce3.
Th
e co
nsu
ltat
ion
un
der
take
n o
n t
he
OH
S h
azar
ds
for
each
are
a (D
evel
op
ed w
ith
inp
ut
fro
m)
4.R
evis
ion
sta
tus
– as
RC
S g
ets
up
dat
ed/r
evie
wed
th
is w
ill a
ssis
t w
ith
en
suri
ng
hav
e la
test
ver
sio
n o
f th
e R
CS
5.T
he
sect
ion
of
the
pla
nt
to w
hic
h t
he
haz
ard
ap
plie
s6.
Th
e d
escr
ipti
on
of
the
haz
ard
7.T
he
leve
l of
risk
ass
oci
ated
wit
h t
hat
haz
ard
8.T
he
curr
ent
con
tro
ls in
pla
ce t
o m
anag
e th
is h
azar
d9.
Th
e le
vel o
f re
sid
ual
ris
k w
ith
th
ese
con
tro
ls in
pla
ce (
the
Cu
rren
t R
esid
ual
Ris
k)10
.H
ow
lon
g t
ho
se c
on
tro
ls h
ave
bee
n in
pla
ce11
.A
su
mm
ary
of
add
itio
nal
co
ntr
ols
th
at c
ou
ld b
e p
ut
in p
lace
to
bet
ter
man
age
the
risk
s as
soci
ated
wit
h t
he
haz
ard
12.
Th
e le
vel o
f re
sid
ual
ris
k if
th
ese
wer
e im
ple
men
ted
(th
e P
oss
ible
Res
idu
al R
isk)
21
Dat
eM
anag
er/S
up
ervi
sor
Sig
ned
No
R
CS
??
Dev
elo
ped
wit
h in
pu
t fr
om
??,
Pla
nt M
anag
er;?
?, H
R M
anag
er;O
HS
Com
mitt
ee
Rev
isio
n
Co
des
OH
S =
Occ
upat
iona
l Hea
lth a
nd S
afet
yR
CS
= R
isk
Con
trol
Sum
mar
ies
RA
= R
isk
Ass
essm
ent
IM =
Inj
ury
Man
agem
ent
WI
= W
ork
Inst
ruct
ion
P
PE
= P
erso
nal P
rote
ctiv
e E
quip
men
t
OO
S =
Occ
upat
iona
l Ove
ruse
Syn
drom
e
P =
Pro
cedu
re
F
= F
orm
Rat
ing
bas
ed o
n W
ork
Cov
er N
SW
Haz
pak
rat
ing
mat
rix
– re
fer
to e
nd
of
do
cum
ent
*
= T
his
ratin
g as
sess
es h
ow b
ig t
he r
isk
coul
d be
if t
here
wer
e N
O c
ontr
ols
in p
lace
** =
Thi
s is
the
res
idua
l rat
ing
of r
isk
ie h
ow r
isky
is it
if a
ll th
e co
ntro
ls a
re im
plem
ente
d as
sta
ted
Loca
tion/
Pla
nt/
Task
Haz
ard
/sIn
itia
lR
isk
Rat
ing
*
Dat
eIm
ple
m-
ente
d/
Up
dat
ed
Res
idu
alR
isk
Rat
ing
**
Co
ntr
ol M
easu
res
Incl
ud
e re
fere
nce
s to
oth
er d
ocu
men
ts s
uch
as
wo
rk in
stru
ctio
ns,
pla
ns
Cu
rren
t C
on
tro
ls• • • • A
dd
itio
nal
Co
ntr
ols
Req
uir
ed/A
ctio
n T
o B
e Ta
ken
• • •
22
4.2
Sam
ple
Pla
nt-
Wid
e R
isk
Co
ntr
ol S
um
mar
y
Loca
tion/
Pla
nt/
Task
Pla
nt-
wid
eG
ener
alO
HS
Ris
ks
Haz
ard
/sIn
itia
lR
isk
Rat
ing
*
Dat
eIm
ple
m-
ente
d/
Up
dat
ed
Res
idu
alR
isk
Rat
ing
**
Co
ntr
ol M
easu
res
Incl
ud
e re
fere
nce
s to
oth
er d
ocu
men
ts s
uch
as
wo
rk in
stru
ctio
ns,
pla
ns
1D
ec 0
2
Jan
03
Var
ious
Var
ious
depe
ndin
gon
tas
k
Cu
rren
t C
on
tro
ls•
OH
S R
espo
nsib
ilitie
s un
ders
tood
by
all (
refe
r to
OH
S P
olic
y (P
01)
, jo
bde
scrip
tions
, WI
and
OH
S P
roce
dure
s)•
Sys
tem
in p
lace
to
repo
rt,
asse
ss a
nd p
riorit
ise
risks
(re
fer
to O
HS
Act
ion
Log
(F 2
2),
risk
asse
ssm
ents
(F
04)
and
con
sulta
tion
foru
ms)
•N
umer
ous
stra
tegi
es t
o co
ntro
l ris
ks in
pla
ce (
refe
r to
RC
S, W
I an
dO
HS
Pro
cedu
res)
•Tr
aini
ng fo
r al
l sta
ff in
ris
ks a
ssoc
iate
d w
ith t
asks
(R
efer
to
Pla
nt-W
ide
Indu
ctio
n P
rogr
am (
P 0
3) a
nd t
rain
ing
prog
ram
incl
udin
g on
-the
-job
asse
ssm
ent
and
WI)
•C
onsu
ltatio
n w
ith s
taff
on O
HS
issu
es t
hrou
gh T
oolb
ox m
eetin
gs,
OH
SC
onsu
ltatio
n C
omm
ittee
and
ris
k as
sess
men
ts•
IM in
clud
ing
Firs
t A
id a
nd r
ehab
ilita
tion
to m
inim
ise
impa
ct o
f an
y in
jury
(ref
er t
o IM
Pol
icy
- P
02
and
IM P
rogr
am a
nd P
roce
dure
s –
P05
)•
Site
saf
ety
rule
s in
pla
ce –
ref
er t
o E
mpl
oyee
Inf
orm
atio
n H
andb
ook,
•
Reg
ular
insp
ectio
n pr
ogra
m (
P14
)
Ad
dit
ion
al C
on
tro
ls R
equ
ired
/Act
ion
To
Be
Take
n•
Ref
er t
o R
CS
and
OH
S A
ctio
n Lo
g (F
22)
Dat
eM
anag
er/S
up
ervi
sor
Sig
ned
No
RC
S 0
1
Dev
elo
ped
wit
h in
pu
t fr
om
??,
Pla
nt M
anag
er;?
?, H
R M
anag
er;O
HS
Com
mitt
ee;J
enny
Bar
ron,
OH
S C
onsu
ltant
, P
WS
Rev
isio
n1
Co
des
OH
S =
Occ
upat
iona
l Hea
lth a
nd S
afet
y
RC
S =
Ris
k C
ontr
ol S
umm
arie
s
R
A =
Ris
k A
sses
smen
t
I
M =
Inj
ury
Man
agem
ent
WI
= W
ork
Inst
ruct
ion
P
PE
= P
erso
nal P
rote
ctiv
e E
quip
men
t
OO
S =
Occ
upat
iona
l Ove
ruse
Syn
drom
e
P =
Pro
cedu
re
F
= F
orm
Rat
ing
bas
ed o
n W
ork
Cov
er N
SW
Haz
pak
rat
ing
mat
rix
– re
fer
to e
nd
of
do
cum
ent
*
= T
his
ratin
g as
sess
es h
ow b
ig t
he r
isk
coul
d be
if t
here
wer
e N
O c
ontr
ols
in p
lace
** =
Thi
s is
the
res
idua
l rat
ing
of r
isk
ie h
ow r
isky
is it
if a
ll th
e co
ntro
ls a
re im
plem
ente
d as
sta
ted
Lo
ca
tio
n/P
lan
t/T
ask
Ha
za
rd/s
Init
ial
Ris
kR
ati
ng
*
Co
ntr
ol
Measu
res
Inclu
de r
efe
ren
ces t
o o
ther
do
cu
men
ts s
uch
as w
ork
in
str
ucti
on
s, p
lan
s
Re
sid
ua
lR
isk
Ra
tin
g**
Date
Imp
lem
en
ted
/U
pd
ate
d
Cu
rre
nt
Co
ntr
ols
24 h
our
security
serv
ice e
nsure
s a
ccess t
o p
lant
restr
icte
d w
ith a
ppro
priate
sig
nage a
nd s
ign-in p
rocedure
s
A
ll new
em
plo
yees p
art
icip
ate
in Q
-Fever
vaccin
ation p
rogra
m (
refe
r to
Pro
cedure
P06)
C
ontr
acto
rs a
re inducte
d a
nd a
ll contr
acto
rs w
ho w
ork
on p
lant
are
vaccin
ate
dand m
ost
of
oth
er
contr
acto
rs (
eg d
rivers
) are
vaccin
ate
d
V
isitors
are
pro
vid
ed w
ith info
rmation r
e r
isks a
nd a
re e
ncoura
ged t
o h
ave
vaccin
ation.
Oth
erw
ise s
ign a
‘w
aiv
er’
acknow
ledgin
g r
isks t
hey a
re t
akin
g
P
rocedure
s in p
lace t
o d
ecre
ase r
isks t
o v
isitors
who a
re n
ot
vaccin
ate
d (
eg
we
ar
resp
ira
tor
if in
hig
h r
isk a
rea
s)
3P
lant-
wid
e(C
ont’d)
Q-F
ever
1
Ad
dit
ion
al
Co
ntr
ols
Req
uir
ed
/Acti
on
To
Be T
aken
S
trength
en S
ecurity
pro
cedure
s (
P10)
to d
ecre
ase r
isk o
f vis
itors
ente
ring p
lant
without
bein
g a
ssessed
E
nsure
all
contr
acto
rs a
nd r
egula
r vis
itors
are
vaccin
ate
d
3
23
Lo
ca
tio
n/P
lan
t/T
ask
Ha
za
rd/s
Init
ial
Ris
kR
ati
ng
*
Co
ntr
ol
Measu
res
Inclu
de r
efe
ren
ces t
o o
ther
do
cu
men
ts s
uch
as w
ork
in
str
ucti
on
s, p
lan
s
Re
sid
ua
l R
isk
Ra
tin
g**
Date
Imp
lem
en
ted
/U
pd
ate
d
Cu
rre
nt
Co
ntr
ols
F
ire f
ighting e
quip
ment
in p
lace a
nd m
ain
tain
ed
B
asic
tra
inin
g g
iven a
t in
duction
S
ignage r
e e
merg
ency e
xits a
nd a
ssem
bly
poin
ts a
nd e
merg
ency p
rocedure
sposte
d
R
estr
icte
d a
ccess a
reas
D
esig
nate
d s
mokin
g a
reas
F
ire w
ard
en t
rain
ing c
onducte
d
R
esponsib
le s
taff t
rain
ed in s
afe
handlin
g o
f chem
ical/gas
R
egula
r m
ain
tenance/c
hecks o
f D
angero
us G
oods/H
azard
ous S
ubsta
nces
sto
rage f
acili
ties
D
aily
checkin
g o
f in
tegrity
of
wall
panelli
ng a
nd c
urr
ently r
evie
win
g p
anelli
ng
with v
iew
to r
epla
cin
g w
ith less f
lam
mable
mate
rial
C
old
and h
ot
work
perm
its c
om
ple
ted
1-2
Pla
nt-
wid
e(C
ont’d)
Ris
ks f
rom
Em
erg
en
cie
sin
clu
din
g f
ire,
chem
ical/gas
sp
ill,
bo
mb
thre
at
1
Ad
dit
ion
al
Co
ntr
ols
Req
uir
ed
/Acti
on
To
Be T
aken
In
sta
ll ala
rm s
yste
m
In
sta
ll fire
dete
ction s
yste
ms
E
merg
ency p
rocedure
s t
o b
e u
pdate
d
D
ocum
ent
tool-box m
eetings w
here
tra
inin
g in e
merg
ency p
rocedure
s
In
vestigate
am
monia
leak a
larm
syste
m
R
egula
r drills
to b
e c
onducte
d
E
valu
ate
drills
(and a
ny e
merg
encie
s)
im
pro
ve p
rocedure
s
R
evie
w e
merg
ency e
xits/lig
hts
/sig
ns
B
undin
g o
f die
sel sto
re
R
efe
r to
specific
additio
nal pla
nned c
ontr
ols
in O
HS
Action L
og (
F 2
1)
and in
Main
tenance R
CS
2-3
24
Lo
ca
tio
n/P
lan
t/T
ask
Ha
za
rd/s
Init
ial
Ris
kR
ati
ng
*
Co
ntr
ol
Measu
res
Inclu
de r
efe
ren
ces t
o o
ther
do
cu
men
ts s
uch
as w
ork
in
str
ucti
on
s, p
lan
s
Re
sid
ua
lR
isk
Ra
tin
g**
Date
Imp
lem
en
ted
/U
pd
ate
d
Cu
rre
nt
Co
ntr
ols
N
um
ero
us s
trate
gie
s t
o c
ontr
ols
manual handlin
g r
isks in p
lace (
refe
r to
Work
Instr
uctions a
nd O
HS
Pro
cedure
s)
B
asic
tra
inin
g g
iven a
t in
duction a
nd r
ein
forc
ed t
hro
ugh t
ool-box m
eetings a
nd
in t
rain
ing p
rogra
m
R
ota
tio
n o
f w
ork
ers
/ta
sks in
so
me
are
as
S
om
e s
taff d
o e
xerc
ises/s
tretc
hes
D
aily
revie
w o
f w
ork
ers
with initia
l sym
pto
ms o
f O
OS
by R
TW
Coord
inato
r
O
nsite r
em
edia
l m
assage a
vaila
ble
1/w
eek
R
egula
r m
ain
tenance p
rogra
m t
o e
nsure
safe
equip
ment
opera
tion
1-2
Man
ual
Han
dlin
g a
nd
Occu
pati
on
al
Overu
se
Syn
dro
me
(OO
S)
inju
ryfr
om
wid
e-
variety
of
tasks
1
Ad
dit
ion
al
Co
ntr
ols
Req
uir
ed
/Acti
on
To
Be T
aken
In
cre
ased s
uperv
isio
n t
o e
nsure
appro
priate
pro
cedure
s f
ollo
wed
E
nsure
docum
ent
tool-box m
eetings w
here
tra
inin
g c
onducte
d
In
vestigate
rota
tion p
rogra
m in a
ll are
as
F
orm
alis
e a
nd e
xte
nd w
arm
-up/s
tretc
h e
xerc
ise p
rogra
m
R
efe
r to
specific
additio
nal pla
nned c
ontr
ols
in d
epart
ment
RC
S a
nd in O
HS
Action L
og (
F 2
1)
2-4
25
Loca
tion/
Pla
nt/
Task
Haz
ard
/sIn
itia
lR
isk
Rat
ing
*
Dat
eIm
ple
m-
ente
d/
Up
dat
ed
Res
idu
alR
isk
Rat
ing
**
Co
ntr
ol M
easu
res
Incl
ud
e re
fere
nce
s to
oth
er d
ocu
men
ts s
uch
as
wo
rk in
stru
ctio
ns,
pla
ns
1 1
1-2 2 1-2
2-3
Pla
nt-w
ide
(Con
t'd)
Ris
k of
cu
ts a
nd
occ
up
atio
nal
ov
eru
se s
ynd
rom
efr
om u
se o
f kn
ife
Ris
k of
slip
s,tr
ips
and
fal
ls
Cu
rren
t C
on
tro
ls•
Bas
ic t
rain
ing
give
n at
indu
ctio
n•
Ful
l tra
inin
g on
how
to u
se a
nd s
harp
en k
nife
whe
n st
art t
o us
e kn
ife (
refe
r to
P 1
2 -
Saf
e K
nife
Han
dlin
g P
roce
dure
and
PP
E M
atrix
(F
14)
for
each
are
a)•
Rot
atio
n of
wor
kers
/task
s in
som
e ar
eas
•R
isks
of
cuts
in lo
ad o
ut s
igni
fican
tly r
educ
ed t
hrou
gh u
se o
f di
ffere
ntcu
tting
impl
emen
ts a
nd n
ew p
roce
dure
sA
dd
itio
nal
Co
ntr
ols
Req
uir
ed/A
ctio
n T
o B
e Ta
ken
•In
crea
sed
supe
rvis
ion
to e
nsur
e ap
prop
riate
PP
E w
orn
•In
crea
sed
trai
ning
and
mon
itorin
g to
ens
ure
safe
use
•R
A o
n us
ing
knife
-sha
rpen
ing
jig•
RA
on
wea
ring
glov
es w
hen
shar
peni
ng k
nive
s•
RA
on
knife
use
in o
ff-flo
or a
reas
eg
yard
s, m
aint
enan
ce•
RA
re
taki
ng k
nive
s fro
m s
ite (
re r
isks
whe
n tra
velli
ng a
nd to
non
-em
ploy
ees)
Cu
rren
t C
on
tro
ls•
Non
-slip
coa
ting
on m
ost
floor
are
as (
and
regu
larly
rep
lace
d/re
paire
d -
incl
udin
g sh
ort
term
rep
airs
for
iden
tifie
d ar
eas
in in
terim
) •
Ade
quat
e lig
htin
g in
mos
t ar
eas
•D
esig
nate
d w
alkw
ays,
no
runn
ing
and
rest
ricte
d ac
cess
are
as
•R
isks
exp
lain
ed a
t in
duct
ion
•R
egul
ar p
rogr
am o
f ho
usek
eepi
ng t
o ke
ep f
loor
s an
d pa
ssag
eway
s cl
ear
Ad
dit
ion
al C
on
tro
ls R
equ
ired
/Act
ion
To
Be
Take
n•
Intr
oduc
e re
plac
emen
t/che
ckin
g pr
ogra
m o
f gr
ates
, st
ands
and
wal
kway
s•
Intr
oduc
e re
plac
emen
t/che
ckin
g pr
ogra
m fo
r ru
bber
boo
ts
•R
evie
w li
ghtin
g (in
clud
ing
quan
tity,
typ
e an
d us
e of
ref
lect
ive
strip
s et
c)•
Pro
gram
to
have
non
-slip
coa
ting
on a
ll flo
or a
reas
) r
efer
to
•F
ull R
isk
Ass
essm
ent
of h
igh
prio
rity
risk
area
s
)
OH
S A
ctio
n Lo
g•
Ens
ure
all s
lippe
ry a
reas
hav
e sh
ort
term
rep
airs
/fixe
s•
Incr
ease
d su
perv
isio
n to
ens
ure
appr
opria
te h
ouse
keep
ing
stan
dard
s m
et
26
27
Loca
tion/
Pla
nt/
Task
Haz
ard
/sIn
itia
lR
isk
Rat
ing
*
Dat
eIm
ple
m-
ente
d/
Up
dat
ed
Res
idu
alR
isk
Rat
ing
**
Co
ntr
ol M
easu
res
Incl
ud
e re
fere
nce
s to
oth
er d
ocu
men
ts s
uch
as
wo
rk in
stru
ctio
ns,
pla
ns
1 1
2 3 3 4
Pla
nt-w
ide
(Con
t'd)
Ris
k of
hea
rin
g
loss
from
noi
seex
posu
re
Ris
k of
bur
ns,
illne
ss,
expl
osio
nfr
om e
xpos
ure
to h
azar
do
us
sub
stan
ces
(che
mic
als,
ga
ses
etc)
Cu
rren
t C
on
tro
ls•
Use
of h
earin
g pr
otec
tion
- va
riety
of t
ypes
ava
ilabl
e an
d w
arni
ng s
igns
pos
ted
•B
asic
tra
inin
g gi
ven
at in
duct
ion
•R
egul
ar t
estin
g of
noi
se le
vels
(6-
mon
thly
)A
dd
itio
nal
Co
ntr
ols
Req
uir
ed/A
ctio
n T
o B
e Ta
ken
•In
crea
sed
trai
ning
to e
nsur
e he
arin
g pr
otec
tion
corr
ectly
wor
n an
d ca
red
for
•R
egul
ar h
earin
g te
stin
g to
be
cond
ucte
d -
incl
udin
g pr
e-pl
acem
ent a
nd a
t exi
t•
Noi
se r
isks
to
be c
onsi
dere
d w
ith a
ll ne
w p
urch
ases
/des
igns
Cu
rren
t C
on
tro
ls•
All
chem
ical
s as
sess
ed p
rior
to c
omin
g on
site
•M
ost
haza
rdou
s su
bsta
nces
on
site
are
on
the
haza
rdou
s su
bsta
nces
regi
ster
and
Mat
eria
l Saf
ety
Dat
a S
heet
s (M
SD
S)
are
avai
labl
e at
site
s of
use
•B
asic
tra
inin
g gi
ven
at in
duct
ion
and
rein
forc
ed a
t to
olbo
x m
eetin
gs•
Add
ition
al tr
aini
ng g
iven
to c
lean
ing
staf
f and
to m
aint
enan
ce s
taff
(eg
use
ofsp
ecifi
c ch
emic
als,
Con
fined
Spa
ces
trai
ning
, Chl
orin
e an
d A
mm
onia
Saf
ety)
•D
ange
rous
goo
ds li
cenc
e up
-to-
date
and
saf
e st
ore
on s
ite•
App
ropr
iate
PP
E p
rovi
ded
and
wor
n•
Som
e em
erge
ncy
show
ers
and
eye-
was
h in
pla
ceA
dd
itio
nal
Co
ntr
ols
Req
uir
ed/A
ctio
n T
o B
e Ta
ken
•E
nsur
e al
l sub
stan
ces
(eg
pain
ts)
are
asse
ssed
prio
r to
com
ing
on s
ite -
ensu
re u
se S
afe
Pur
chas
ing
and
Des
ign
Pro
cedu
re•
Iden
tific
atio
n of
all
haza
rdou
s su
bsta
nces
on
site
and
add
to
haza
rdou
ssu
bsta
nces
reg
iste
r an
d en
sure
hav
e M
SD
S o
n al
l•
RA
re
use
of s
ubst
ance
s on
site
- s
tart
ing
with
cle
anin
g ch
emic
als
- to
dete
rmin
e if
risk
can
be r
educ
ed a
nd/o
r if
curr
ent
cont
rols
are
ade
quat
e•
Pro
vide
add
ition
al t
rain
ing
to m
aint
enan
ce s
taff
on C
hlor
ine,
CO
2 an
dA
mm
onia
Saf
ety
•R
evie
w o
f ch
lorin
e st
orag
e an
d ha
ndlin
g pr
oces
ses
•R
evie
w a
dequ
acy
and
oper
atio
n of
em
erge
ncy
show
ers
etc
Lo
ca
tio
n/P
lan
t/T
ask
Ha
za
rd/s
Init
ial
Ris
kR
ati
ng
*
Co
ntr
ol
Measu
res
Inclu
de r
efe
ren
ces t
o o
ther
do
cu
men
ts s
uch
as w
ork
in
str
ucti
on
s, p
lan
s
Re
sid
ua
l R
isk
Ra
tin
g**
Date
Imp
lem
en
ted
/U
pd
ate
d
Cu
rre
nt
Co
ntr
ols
A
llerg
ies a
ssessed w
hen e
mplo
yed
pla
cem
ent
into
appro
priate
jobs
B
asic
tra
inin
g g
iven a
t in
duction
A
dditio
nal tr
ain
ing g
iven t
o t
hose h
and
ling c
hem
icals
and c
onsta
ntly u
sin
g h
ot
wate
r
G
loves w
orn
by m
ost
sta
ff d
ealin
g w
ith p
ote
ntial risk
P
roactive/e
arly m
anagem
ent
of
all
derm
atitis c
ases
A
dequate
facili
ties f
or
hygie
ne a
nd s
kin
care
inclu
din
g b
arr
ier
cre
am
R
egula
r in
spection o
f air-c
onditio
nin
g w
ate
r to
wers
/vents
etc
(R
efe
r to
OH
SIn
spection S
chedule
P09)
5R
isk o
fd
erm
ati
tis
an
d i
nfe
cti
on
fro
m p
oo
rhygie
ne
sta
ndard
s
2
Ad
dit
ion
al
Co
ntr
ols
Req
uir
ed
/Acti
on
To
Be T
ake
n
N
il
Cu
rre
nt
Co
ntr
ols
B
asic
tra
inin
g g
iven a
t in
duction
W
ate
r te
mpera
ture
decre
ased a
fter
pro
duction t
o d
ecre
ase r
isk t
o c
leaners
–and c
hecked p
rior
to c
rew
sta
rtin
g w
ork
R
evie
w o
f P
PE
inte
grity
by s
uperv
isors
A
dditio
nal tr
ain
ing g
iven a
s n
ew
jobs s
tart
ed
P
ers
onal P
rote
ctive E
quip
ment
(eg g
loves,
apro
ns,
boots
) pro
vid
ed a
nd w
orn
2R
isk o
f b
urn
s,
fro
m h
ot
wa
ter
1 o
r 2 –
depend
s o
npla
nt
Ad
dit
ion
al
Co
ntr
ols
Req
uir
ed
/Acti
on
To
Be T
ake
n
R
A r
e s
ele
ction o
f glo
ves a
nd k
nife/e
quip
ment
washes
R
A o
f P
PE
used b
y c
leanin
g c
rew
(inclu
din
g e
nsuring p
ants
worn
over
bo
ots
)
3
28
29
Loca
tion/
Pla
nt/
Task
Haz
ard
/sIn
itia
lR
isk
Rat
ing
*
Dat
eIm
ple
m-
ente
d/
Up
dat
ed
Res
idu
alR
isk
Rat
ing
**
Co
ntr
ol M
easu
res
Incl
ud
e re
fere
nce
s to
oth
er d
ocu
men
ts s
uch
as
wo
rk in
stru
ctio
ns,
pla
ns
1 1 1
1-2
2-3 2 3 3 3
Pla
nt-w
ide
(Con
t'd)
Ris
k of
cru
sh,
expl
osio
n,am
puta
tion
from
equ
ipm
ent
and
pla
nt
Ris
k of
cru
sh,
cuts
,fa
lls,
etc
to s
elf
and
othe
rs w
hile
und
erth
e in
fluen
ce o
fd
rug
s an
d a
lco
ho
l
Ris
k du
e to
se
curi
ty
brea
ches
Cu
rren
t C
on
tro
ls•
Onl
y lic
ense
d, o
r sp
ecifi
cally
tra
ined
, an
d au
thor
ised
per
sonn
el a
re t
oop
erat
e pl
ant
and
equi
pmen
t•
Reg
ular
mai
nten
ance
and
che
ckin
g pr
ogra
m c
ondu
cted
(P
14)
•R
estr
icte
d ac
cess
are
as•
Lock
out
and
dang
er t
ag p
roce
dure
in p
lace
•A
s ap
prop
riate
, st
aff
trai
ned
on h
ow t
o m
aint
ain
thei
r ow
n eq
uipm
ent
(eg
PP
E,
tool
s, k
nive
s)
•A
ppro
pria
te P
PE
pro
vide
d an
d w
orn
•B
asic
tra
inin
g gi
ven
at in
duct
ion
Ad
dit
ion
al C
on
tro
ls R
equ
ired
/Act
ion
To
Be
Take
n•
Dev
elop
pla
nt a
nd e
quip
men
t re
gist
er•
Con
duct
RA
on
plan
t an
d de
velo
p sp
ecifi
c co
ntro
ls in
clud
ing
pers
onne
llic
ense
/trai
ning
req
uire
men
ts (
to in
clud
e co
ntra
ctor
s),
safe
use
and
mai
nten
ance
req
uire
men
ts•
Incr
ease
d su
perv
isio
n an
d tr
aini
ng t
o en
sure
app
ropr
iate
pro
cedu
res
follo
wed
Cu
rren
t C
on
tro
ls•
Bas
ic t
rain
ing
give
n at
indu
ctio
n hi
ghlig
htin
g co
mpa
ny d
rug
and
alco
hol
polic
y an
d as
soci
ated
req
uire
men
tsA
dd
itio
nal
Co
ntr
ols
Req
uir
ed/A
ctio
n T
o B
e Ta
ken
•O
ffer
of E
mpl
oyee
Ass
ista
nce
Pro
gram
s/su
ppor
t to
tho
se w
ishi
ng t
oim
prov
e th
eir
man
agem
ent
of a
ny p
robl
ems
Cu
rren
t C
on
tro
ls•
24 h
our
secu
rity
serv
ice
acce
ss t
o si
te li
mite
d to
aut
horis
ed p
erso
nnel
•
Con
trac
tor
agre
emen
ts o
utlin
e se
curit
y re
quire
men
tsA
dd
itio
nal
Co
ntr
ols
Req
uir
ed/A
ctio
n T
o B
e Ta
ken
•ID
to
be w
orn
Lo
ca
tio
n/P
lan
t/T
ask
Ha
za
rd/s
Init
ial
Ris
kR
ati
ng
*
Co
ntr
ol
Measu
res
Inclu
de r
efe
ren
ces t
o o
ther
do
cu
men
ts s
uch
as w
ork
in
str
ucti
on
s, p
lan
s
Re
sid
ua
l R
isk
Ra
tin
g**
Date
Imp
lem
en
ted
/U
pd
ate
d
Cu
rre
nt
Co
ntr
ols
R
ise-f
all
sta
nds h
ave r
ails
and k
ickboard
s in f
ront
and a
re r
egula
rly m
ain
tain
ed
A
nchor
poin
ts a
dded t
o s
om
e r
oofs
, fa
ll arr
est
syste
ms s
upplie
d a
nd w
ork
ers
train
ed in u
se
W
ork
ing a
t heig
ht
pro
cedure
in p
lace
P
ort
able
ladders
are
regula
rly c
hecked t
o e
nsure
in g
ood c
onditio
n
1-3
(depen
din
g o
nare
a)
Ris
k o
f severe
inju
rie
s f
rom
fall
fro
mh
eig
ht
1
Ad
dit
ion
al
Co
ntr
ols
Req
uir
ed
/Acti
on
To
Be T
ake
n
C
onduct
RA
on a
ll fixed ladders
(again
st
Austr
alia
n S
tandard
requirem
ents
)
C
onduct
RA
on w
ork
ing a
t heig
ht
activitie
s c
arr
ied o
ut
by c
leanin
g a
nd
main
tenance s
taff
In
vestigate
opera
tors
on p
latform
s >
2 m
etr
es t
o w
ear
harn
esses
C
onduct
RA
on r
em
ain
ing r
oofs
and d
ete
rmin
e m
ost
appro
priate
3
Cu
rre
nt
Co
ntr
ols
B
asic
tra
inin
g g
iven a
t in
duction h
ighlig
hting c
om
pany p
olic
y a
nd legis
lation
S
uperv
isors
monitor
2R
isk o
f in
jury
fro
mvio
len
ce/
bu
llyin
g
1-2
Ad
dit
ion
al
Co
ntr
ols
Req
uir
ed
/Acti
on
To
Be T
aken
R
evie
w c
urr
ent
pra
ctice a
gain
st
Work
Cover
Code o
f P
ractice
P
urc
hase v
ideo t
o s
how
to s
taff
3
30
TrainingNeedsAssessmentBasedonAboveReviewofHazardsandRisks
Hazard
TrainingRequired
ForWhom
How
Often
Urgency
Provided
Sinceor
PlannedFor
Note:Informationfromthistablewillbeusedaspartoftheorganisational-widetrainingneedsassessmentandwillshapealltraining
plans
HAZPAKRiskAssessmentMatrix
HowSeverelyCoulditHurtSomeone?*
HowLikelyisittoHurt
Someone?*
KillorCause
PermanentDisability
orIllHealth
CauseLongTerm
IllnessorSerious
Injury
MedicalAttention
and/or
SeveralDaysOffWork
FirstAidOnly
Verylikely–
couldhappenregularly
11
23
Likely–
couldhappenoccasionally
12
34
Unlikely–
couldhappen,butonlyrarely
23
45
Veryunlikely–
couldhappen,butprobably
neverwill
34
56
*IfNOcontrolsinplace
FromHazpak,WorkCoverNSW
31
4.3
Sa
mp
le E
xtr
ac
ts f
rom
RC
S f
or
Ha
za
rds
in
Va
rio
us
Se
cti
on
s o
f th
e P
lan
t
Ex
tra
ct
fro
m S
am
ple
RC
S -
Lo
ad
Ou
tL
oc
ati
on
/Pla
nt/
Ta
sk
Ha
za
rd/s
Init
ial
Ris
kR
ati
ng
*
Co
ntr
ol
Measu
res
Inclu
de r
efe
ren
ces t
o o
ther
do
cu
men
ts s
uch
as w
ork
instr
ucti
on
s, p
lan
s
Re
sid
ua
lR
isk
Ra
tin
g**
Date
Imp
lem
en
ted
/U
pd
ate
d
Cu
rre
nt
Co
ntr
ols
B
asic
tra
inin
g g
iven a
t In
duction
R
ota
tion o
f w
ork
ers
/tasks
Pre
-em
plo
ym
ent
scre
enin
g t
o a
ssess f
unctional
capacity
1Load O
ut
Ris
k o
f In
jury
fro
mM
anual H
andlin
g o
fC
arc
asses
1
Ad
dit
ion
al
Co
ntr
ols
Req
uir
ed
/Ac
tio
n T
o B
e T
aken
C
onduct
RA
D
eve
lop
pro
ce
du
res t
o m
inim
ise
manual handlin
g loads
im
ple
ment
with e
ducation
A
dditio
nal tr
ain
ing in M
anual H
andlin
g/E
rgonom
ics
E
nsure
corr
ect
loadin
g/lifting t
echniq
ues a
dopte
d
C
onsid
er
warm
up/s
tretc
h e
xerc
ises
R
evie
w o
f ta
sk r
ota
tion p
rogra
m
E
rgonom
ic a
ssessm
ents
In
vestigate
use o
f new
rolle
r/hook d
esig
n t
o r
educe
push f
orc
es r
equired
W
ork
with t
ransport
com
panie
s o
n long t
erm
solu
tions
to s
tandard
rail
syste
ms
Work
with c
usto
mers
to r
educe s
ize o
f carc
asses (
iedeliv
ers
quart
ers
rath
er
than h
alf)
3
Cu
rre
nt
Co
ntr
ols
A
s p
er
MH
carc
asses
1R
isk o
f In
jury
fro
mM
anual H
andlin
g o
fC
art
ons
1
Ad
dit
ion
al
Co
ntr
ols
Req
uir
ed
/Ac
tio
n T
o B
e T
aken
C
onduct
RA
on a
ll aspects
of
cart
on h
andlin
gpro
cedure
s t
o m
inim
ise r
isk e
g d
ouble
-handlin
g,
loadin
g o
f fr
eezers
and t
rucks
3
32
Ex
tra
ct
fro
m S
am
ple
RC
S -
Cle
an
ing
Lo
ca
tio
n/P
lan
t/T
as
kH
aza
rd/s
Init
ial
Ris
kR
ati
ng
*
Co
ntr
ol
Measu
res
Inclu
de r
efe
ren
ces t
o o
ther
do
cu
men
ts s
uch
as w
ork
instr
ucti
on
s, p
lan
s
Re
sid
ua
lR
isk
Ra
tin
g**
Date
Imp
lem
en
ted
/U
pd
ate
d
Cu
rre
nt
Co
ntr
ols
B
asic
tra
inin
g g
iven a
t In
duction
Superv
isor
checks t
o e
nsure
equip
ment
sw
itched o
ff
1C
lea
nin
gacro
ss p
lant
Ris
k o
f C
rush
In
jury
when c
leanin
gequip
ment
ifaccid
enta
lly t
urn
ed o
n
1
Ad
dit
ion
al
Co
ntr
ols
Req
uir
ed
/Ac
tio
n T
o B
e T
aken
C
onduct
RA
D
evelo
p L
ock O
ut/D
anger
Tag
Pro
cedure
U
pgra
de e
quip
ment
with lock o
ut
equip
ment
T
rain
sta
ff o
n p
rocedure
for
pla
nt
they c
lean
Superv
isor
to e
nsure
corr
ect
pro
cedure
bein
g f
ollo
wed
3
Cu
rre
nt
Co
ntr
ols
B
asic
tra
inin
g a
t in
duction
PP
E p
rovid
ed
1R
isk o
f B
urn
s/Illn
esses
from
Chem
icals
1
Ad
dit
ion
al
Co
ntr
ols
Req
uir
ed
/Ac
tio
n T
o B
e T
aken
C
onduct
RA
on a
ll chem
icals
used (
inclu
din
g r
evie
w o
fM
SD
S)
Consid
er
if s
afe
r substitu
tion p
ossib
le a
nd/o
r R
evie
w a
dequacy o
f sto
rage a
nd d
ecanting p
rocedure
s D
evelo
p p
rocedure
s (
inclu
din
g P
PE
matr
ix)
for
use
Investigate
need f
or
safe
ty s
how
er
More
form
al tr
ain
ing in S
afe
Handlin
g o
f C
hem
icals
Superv
isor
to e
nsure
corr
ect
pro
cedure
s b
ein
g f
ollo
wed
Update
Hazard
ous S
ubsta
nces R
egis
ter
3
33
34
SECTION 5:Tools for Usewith 'Stage 2'
OHS RM
After the initial assessment, there are numerous resources available foryou to use to assess in more detail:• the risks posed by individual hazards • specific hazard control options.These resources are listed below and are divided into 2 parts. The firstpart deals with the general risks associated with processing plants andthe second part concentrates on one of the big issues facing the industry,manual handling and ergonomics.
Abbreviations Relating to Resources
AMPC = Australian Meat Processor CorporationAS = Australian StandardsBSSPG = Beef and Small Stock Processing GuideCOP = Code of Practice - WorkCover NSW (treated as part
of the OHS legislative requirements)EBPCS = Ergonomic Best Practice Case Studies from Meat
Processing Plants in Australia (2000), MLAEHMCS-SAMI = Ergonomic Hazard Management for the Meat
Industry in South Australia (2000), Safer Industries,WorkCover Corporation SA
ISO = International Standards MINTRAC = Meat Industry National Training Advisory CouncilMHMI-WA = Manual Handling in the Meat Industry: Reducing the
Risk (1997) WorkCover Western AustraliaMLA = Meat and Livestock AustraliaNGH&SMI = National Guidelines for Health and Safety in the
Meat IndustryNOHSC = National Occupational Health and Safety CommissionOHS Regulation = NSW Occupational Health and Safety Regulation 2001OHSRG = OHS Reference Guide Australian Meat IndustryQDWHS = Queensland Division of Workplace Health and Safety
Note: Numbers in bold in the 'NSW Legislation and WorkCover NSWResources' section of the tables below refer to the number of thepublication in the WorkCover Publications Catalogue (available on theWorkCover website www.workcover.nsw.gov.au).(This number was chosen as, even though the number may not alwaysreflect the document number given to publications downloaded from theweb-site, the catalogue lists all documents available from WorkCover, notjust those that can be downloaded from their website).
Part
A:
Gen
era
l R
eso
urc
e L
ist
No
.T
op
icM
eat
Sp
ecif
ic R
eso
urc
es
NS
W L
eg
isla
tio
n a
nd
Wo
rkC
over
NS
W R
eso
urc
es
Oth
er
inclu
din
gA
ustr
alian
Sta
nd
ard
s
1.
Anim
al H
andlin
gO
HS
RG
– P
art
4.1
EB
PC
S –
Case S
tudy 1
2
Q
DW
HS
- S
afe
ty in R
idin
g H
ors
es
- S
afe
ty in C
attle
Handlin
g
-
Safe
ty in P
ig H
andlin
g
Q
DW
HS
- B
SS
PG
pp38-3
9 (
Liv
esto
ck)
OH
SR
G– p
139
EB
PC
S –
Case S
tudie
s 9
(pig
s)
&18 (
beef)
2.
Environm
enta
lH
azard
s –
Hot/C
old
/Sun
OH
SR
G:
Pa
rt 4
.9
Q
DW
HS
B
SS
PG
pp26-2
9 (
Cold
, H
eat,
Sun)
OH
S R
egula
tion –
various r
efe
rences
(refe
r to
index)
CO
P:
Work
in H
ot
and C
old
Environm
ents
(2001)
(309)
Work
in C
old
Environm
ents
– F
act
Sheet
(334)
Work
in H
ot
Environm
ents
– F
act
Sheet
(333)
Skin
Ca
nce
r a
nd
Ou
tdo
or
Wo
rke
rs:
AG
uid
e f
or
Em
plo
yers
(116)
Skin
Ca
nce
r a
nd
Ou
tdo
or
Wo
rke
rs:
AG
uid
e f
or
Work
ers
(117)
IS
O 7
243 H
ot
Environm
ent
– h
eat
str
ess o
n w
ork
ing
ma
n
35
No
.T
op
icM
eat
Sp
ecif
ic R
eso
urc
es
NS
W L
eg
isla
tio
n a
nd
Wo
rkC
over
NS
W R
eso
urc
es
Oth
er
inclu
din
gA
ustr
alian
Sta
nd
ard
s
3.
Pla
nt
and
Equip
ment
and
Desig
n
OH
SR
G:
Pa
rt 4
.13
EH
MC
S-S
AM
I –
Ca
se
Stu
die
s 5
, 1
3,
14
Machin
e G
uard
ing B
andsaw
s &
Conveyors
N
GH
&S
MI
- S
ection 1
7.3
– L
ighting
C
SIR
O –
Austr
alia
n S
tandard
for
Constr
uction o
f P
rem
ises P
rocessin
g M
eat
for
Hum
an C
onsum
ption,
1995
C
SIR
O –
Austr
alia
n S
tandard
for
Tra
nsport
ation o
f M
eat, 1
995
O
HS
Regula
tion –
Chapte
r5
+ n
um
ero
us o
the
rre
fere
nces (
see index)
P
rin
cip
les o
f M
ach
ine
Guard
ing
(800)
F
loors
, P
assagew
ays a
nd
Sta
irs
(104)
4.
Hand T
ools
inclu
din
g K
niv
es,
Cutter
and S
aw
s
OH
SR
G –
Pa
rt 4
.13
EB
PC
S –
Case S
tudy 2
7
W
ork
Cover
SA
– G
uid
elin
es o
n t
he
Sele
ction a
nd U
se o
f C
ut
Resis
tant
Glo
ves
in t
he M
eat
industr
y (
2000)
(Als
o a
vaila
ble
from
Work
Cover
SA
is t
he r
eport
that
this
doc is b
ased o
n b
y D
Caple
)
Q
DW
HS
– M
eat
Industr
y A
dvis
ory
Gro
up:
Info
rmation B
ulle
tin 2
– I
ndustr
y C
ase
Stu
dy:
Cu
t R
esis
tan
t G
love
s
W
ork
Cover
NS
W –
Bandsaw
Safe
ty G
uid
e
M
INT
RA
C –
Bandsaw
Safe
ty T
rain
ing
Module
s
B
SS
PG
pp13-1
5 (
Hand T
ools
)
N
GH
&S
MI
- S
ectio
n 1
8.4
(a
) (c
)
A
MP
C/M
LA
OH
S I
nnovation A
ward
s 2
003
Entr
y –
New
Desig
n o
f P
PE
for
Use w
ith A
irS
plit
ting S
aw
– F
letc
her
Inte
rnational
Export
s P
ty L
td –
enquirie
s t
o A
MIC
B
uild
ing C
ode o
fA
ustr
alia
A
lso
re
fer
to n
um
ero
us
part
s o
f th
e O
HS
Regula
tion f
or
refe
rences to r
efe
rence
docum
ents
A
lso r
efe
r to
PP
E(H
azard
No.
27 in t
his
table
)
36
No
.T
op
icM
eat
Sp
ecif
ic R
eso
urc
es
NS
W L
eg
isla
tio
n a
nd
Wo
rkC
over
NS
W R
eso
urc
es
Oth
er
inclu
din
g A
us
tra
lia
nS
tan
dard
s
5.
Slip
s,
Trips,
Falls
OH
SR
G -
Pa
rt 4
.14
B
SS
PG
p25 (
Flo
ors
)
N
GH
&S
MI
- S
ection 1
3
O
HS
Regula
tion –
various
refe
ren
ce
s (
refe
r to
in
de
x)
6.
Manual
Handlin
g/E
rgonom
ics
OH
SR
G –
Part
4.1
1 a
nd 1
0.2
4
Re
fer
to S
ectio
n 5
: P
art
B f
or
more
deta
iled r
efe
rences
O
HS
Regula
tion –
Part
4.4
N
OH
SC
National S
tandard
[1001]
and C
ode o
f P
ractice
[2005]
for
Manual H
andlin
g:
1990
N
OH
SC
Code o
f P
ractice [
2013]
for
Pre
vention o
f O
ccupational
Overu
se S
yndro
me:
1994
Note
: It is p
lanned t
hat
there
will
be
ne
w e
ditio
ns o
f so
me
of
these C
OP
in t
he n
ear
futu
re.
7.
Work
ing a
t H
eig
hts
EH
MC
S-S
AM
I – C
ase S
tudie
s8 &
19
O
HS
Regula
tion –
Chapte
r4,
Div
6 +
num
ero
us o
ther
refe
rences (
see index)
CO
P –
Safe
ty L
ine S
yste
ms
(307)
CO
P –
Safe
Work
on R
oofs
,P
art
1 –
Com
merc
ial and
Industr
ial B
uild
ings (
304)
P
ort
able
Ladders
– S
afe
tyG
uid
e N
o.
4503 (
1999)
U
se o
f F
all
Arr
est
Syste
ms
– N
o 4
512 S
afe
ty G
uid
e(1
997)
37
No
.T
op
icM
eat
Sp
ecif
ic R
eso
urc
es
NS
W L
eg
isla
tio
n a
nd
Wo
rkC
over
NS
WR
eso
urc
es
Oth
er
inclu
din
g A
us
tra
lia
n S
tan
da
rds
8.
Q-F
ever
& o
ther
zoolo
gic
al
dis
eases
OH
SR
G –
AM
I: P
art
4.6
‘D
iseases –
Occupational’;
Appendic
es 1
0.1
0-
10.2
1
Q
-Fe
ve
r In
form
atio
n K
it f
or
the
Austr
alia
n M
eat
Industr
y,
Meat
Re
se
arc
h C
orp
ora
tio
n:
19
97
B
&S
SP
G –
pp40-4
4
A
ustr
alia
n Q
-Fever
Regis
ter
–w
ww
.qfe
ver.
org
9.
Oth
er
Occupational
Dis
ease
OH
SR
G –
AM
I: P
art
4.6
Derm
atitis –
The F
acts
Sta
rtin
g f
rom
Scra
tch
(4103)
10.
Em
erg
ency
Managem
ent
OH
SR
G –
AM
I: P
art
7
AS
3745 –
Em
erg
ency C
ontr
ol of
org
aniz
ation a
nd p
rocedure
s f
or
build
ings
A
S 2
293.1
: 1998 E
merg
ency E
vacuation
Lig
hting f
or
Build
ings
A
S 2
444 –
Port
able
fire e
xtinguis
hers
and f
ire b
lankets
– s
ele
ction a
nd
location
A
S 1
8511.1
– M
ain
tenance o
f fire
pro
tection e
quip
ment
– p
ort
able
fire
extinguis
hers
and f
ire b
lankets
A
S 2
430.1
: 1987 C
lassific
ation o
fhazard
ous a
reas –
explo
siv
e g
as
atm
osphere
s
A
S 2
430.3
.1:
1997 C
lassific
ation o
fhazard
ous a
reas
38
No
.T
op
icM
eat
Sp
ecif
ic R
eso
urc
es
NS
W L
eg
isla
tio
n a
nd
Wo
rkC
over
NS
W R
eso
urc
es
(wit
h W
ork
Co
ver
Cat.
No
.)O
the
r
11.
Dangero
us G
oods
OH
SR
G –
AM
I: P
art
4.5
D
angero
us G
oods A
ct
1975
D
angero
us G
oods (
Genera
l) R
egula
tion 1
999 (
NS
W)
R
oad a
nd R
ail
Tra
nsport
(D
angero
us G
oods)
Act
1997 (
NS
W)
S
hould
Your
Chem
ical S
tora
ge B
e L
icensed? (
406)
T
ransport
ing S
mall
Gas C
ylin
ders
(2002)
(96
6)
12.
Ele
ctr
icity
OH
SR
G –
AM
I: P
art
4.8
B
&S
SP
G –
pp21-2
3(E
lectr
icity)
C
OP
to P
rovid
e P
ractical G
uid
ance t
o M
eet
the
Oblig
ations o
f th
e O
HS
Regula
tion 2
001 (
incorp
ora
tes
2 s
tandard
s A
S/N
ZS
3012:
1995 E
lectr
ical
Insta
llations –
Constr
uction a
nd d
em
olit
ion s
ites a
nd
AS
/NZ
S 3
760:2
003 –
In-s
erv
ice s
afe
ty inspections &
testing o
f ele
ctr
ical equip
ment)
C
OP
: E
lectr
ical W
ork
er’s S
afe
ty P
ractices (
for
up t
o1000 v
olts)
U
se o
f P
ort
able
Applia
nce T
este
rs (
PA
Ts)
for
Testing
Plu
g-I
n E
lectr
ical E
quip
ment
in t
he W
ork
pla
ce
S
tayin
g A
live b
y W
ork
ing D
ead B
rochure
(324)
D
anger
of
Ele
ctr
ical C
able
in W
alls
E
lectr
ical hazard
aw
are
ness f
or
opera
tors
of
hig
hm
achin
ery
U
sin
g R
esid
ual C
urr
ent
Devic
es (
RC
Ds)
– S
afe
tysw
itches
C
OP
for
Low
Voltage E
lectr
ical W
ork
(2002)
(964.1
)
Id
entification T
ool fo
r E
lectr
ical – H
azard
Pro
file
2001
(979)
39
No
.T
op
icM
eat
Sp
ecif
ic R
eso
urc
es
NS
W L
eg
isla
tio
n a
nd
Wo
rkC
over
NS
W R
eso
urc
es
Oth
er
13.
Genera
l P
lant
&E
qu
ipm
en
t –
inclu
din
g m
ovin
gequip
ment
OH
SR
G –
AM
I: P
art
s 4
.13
and 1
0.2
5-1
0.2
8
B
&S
SP
G –
pp16-2
0(G
en
era
l, G
ua
rdin
g,
Scre
ws,
Conveyors
,B
andsaw
s,
Min
cers
etc
)
R
efe
r als
o t
o ‘N
ois
e’ belo
w
P
lant
Guid
e 2
001 (
233)
T
herm
osta
tic W
ate
r M
ixin
g V
alv
eF
ailu
re (
Safe
ty A
lert
)
A
pplic
ations f
or:
o
Item
Regis
tration o
fB
oile
r/P
ressure
Vessel (7
88)
o
Item
Regis
tration o
fLift/E
scala
tor/
Movin
g W
alk
way
(791)
o
Item
Regis
tration o
f P
lant
Desig
n(7
74)
o
Lic
ence t
o C
arr
y O
ut
Dem
olit
ion
Wo
rk(7
73)
G
uid
e f
or
Fork
lift
Tru
ck D
rivers
(7
)
F
ork
lift
Checklis
t (2
15)
G
uid
e f
or
Hois
t O
pera
tors
(14)
G
uid
e t
o t
he
Sa
fe U
se
of
Tra
cto
rs(6
04)
R
ollo
ver
Pro
tection S
yste
mA
pplic
ation F
orm
(610)
A
S 1
680:
1990 –
Inte
rior
Lig
hting
A
S 1
680.2
.0 -
1990 –
Inte
rior
Lig
htin
g P
art
2:
Re
co
mm
en
da
tio
ns
for
Specific
Tasks a
nd I
nte
riors
A
S 2
359.1
: 1995 –
Industr
ial
Tru
cks D
esig
n a
nd M
anufa
ctu
re
AS
2359.1
: 1995 –
Industr
ial T
ruck
Opera
tions
14.
Confined S
pace
OH
SR
G –
AM
I: P
art
s 4
.4and 1
0.8
, 10.9
B
&S
SP
G –
pp30-3
1(C
onfined S
paces)
T
oxic
Gas in C
onfined S
paces (
417.1
)
AS
/NZ
S 2
865:1
999 –
Safe
Work
ing in a
Confined S
pace
15.
Scald
s/B
urn
s
B&
SS
PG
– p
38
N
GH
&S
MI
- S
ection 1
8.4
(e)
– H
ot
Wa
ter
Ho
se
s
40
No
.T
op
icM
eat
Sp
ecif
ic R
eso
urc
es
NS
W L
eg
isla
tio
n a
nd
Wo
rkC
over
NS
W R
eso
urc
es
Oth
er
16
.H
aza
rdo
us
Su
bsta
nce
sO
HS
RG
– A
MI:
Pa
rts 4
.10
an
d1
0.2
2,
10
.23
B
&S
SP
G –
pp
32
-34
(H
az
Su
bsta
nce
s)
C
ha
pte
r 6
of
the
OH
S R
eg
ula
tio
n
T
he
Pe
sticid
es A
ct
19
99
(N
SW
)
C
OP
fo
r th
e C
on
tro
l o
f W
ork
pla
ce
Ha
za
rdo
us S
ub
sta
nces (
19
96
) (1
53
)
M
an
ag
ing
Ch
em
ica
l H
aza
rds in
th
eW
ork
pla
ce
: A
dvic
e f
or
Ma
na
ge
rs &
Su
pe
rvis
ors
(45
4)
C
OP
fo
r th
e L
ab
elin
g o
f W
ork
pla
ce
Su
bsta
nce
s (
19
96
) (1
52
)
C
OP
fo
r th
e S
afe
Use
an
d S
tora
ge
of
Ch
em
ica
ls in
Ag
ricu
ltu
ral (1
99
3)
(42
2)
C
OP
fo
r th
e S
afe
Use
of
Pe
sticid
es in
No
n-A
gri
cu
ltu
ral W
ork
pla
ce
s (
19
98
) (4
21
)
C
OP
fo
r th
e S
afe
Ha
nd
ling
an
d S
tora
ge
of
En
zym
atic D
ete
rge
nt
Po
wd
ers
an
dL
iqu
ids (
19
94
)
R
ea
din
g L
ab
els
an
d M
ate
ria
l S
afe
ty D
ata
Sh
ee
ts(4
00
)
S
afe
Use
of
So
lve
nts
at
Wo
rk (
54
)
A
S 1
71
6:
19
94
– R
esp
ira
tory
pro
tective
de
vic
es
L
ist
of
De
sig
na
ted H
aza
rdo
us
Su
bsta
nce
s [
NO
HS
C:
10
00
5(1
99
9)]
A
S 1
34
5 I
de
ntifica
tio
n o
f th
e c
on
tents
of
Pip
es,
Co
nd
uits a
nd
Du
cts
G
uid
an
ce
No
te f
or
the
Asse
ssm
en
t o
fH
ea
lth
Ris
ks A
risin
g f
rom
th
e U
se
of
Ha
za
rdo
us S
ub
sta
nces in
th
eW
ork
pla
ce
[N
OH
SC
: 3
01
7(1
99
9)]
17
.N
ois
eO
HS
RG
– A
MI:
Pa
rt 4
.12
M
RC
No
ise
Re
du
ctio
n P
roje
ct:
Fin
al R
ep
ort
(1
99
8)
Co
ve
rs:
-
Air
kn
ive
s-
Sta
inle
ss S
tee
l B
ench
es
-
Ho
ok a
nd
Ra
il N
ois
e-
Oth
er
No
ise
So
urc
es
B
&S
SP
G –
pp
35
-37
(N
ois
e)
C
ha
pte
r 4
.3.4
of
OH
S R
eg
ula
tio
n
C
OP
fo
r N
ois
e M
an
ag
em
en
t a
nd
Pro
tectio
n o
f H
ea
rin
g a
t W
ork
(1
99
6)
(15
0)
D
o I
ha
ve
a N
ois
e P
rob
lem
? (
12
4)
N
ois
e a
t W
ork
Bro
ch
ure
(7
01
)
N
ois
e C
on
tro
l: A
Gu
ide
fo
r W
ork
ers
an
d E
mp
loye
es (
Am
alg
am
ate
d M
eta
lW
ork
ers
’ U
nio
n)
A
S 1
27
0:
19
99
– A
co
ustics –
he
ari
ng
pro
tecto
rs
A
S/N
ZS
12
69
.1:1
99
8 O
ccu
pa
tio
na
lN
ois
e M
an
ag
em
en
t P
art
s 0
, 2
-4
A
S/N
ZS
12
69
.1:1
99
8 O
ccu
pa
tio
na
lN
ois
e M
an
ag
em
en
t P
art
1:
Me
asu
rem
en
t a
nd
asse
ssm
en
t o
fn
ois
e im
issio
n a
nd
exp
osu
re
41
No
.T
op
icM
eat
Sp
ecif
ic R
eso
urc
es
NS
W L
eg
isla
tio
n a
nd
Wo
rkC
over
NS
WR
eso
urc
es
Oth
er
18.
Asbesto
sO
HS
RG
– A
MI: P
art
4.2
C
hapte
rs 1
0 &
11 o
f O
HS
Regula
tion
S
hort
Guid
e t
o W
ork
ing w
ith A
sbesto
s(3
10)
Y
our
Guid
e t
o W
ork
ing w
ith A
sbesto
s(2
003)
C
OP
for
the S
afe
Rem
oval of
Asbesto
s [
NO
HS
C:
2002 (
1988)]
G
uid
e t
o t
he C
ontr
ol of
Asbesto
sH
azard
s in B
uild
ings a
nd
Str
uctu
res [
NO
HS
C:
30
02
(1
98
8)]
G
uid
e t
o t
he C
ontr
ol of
Asbesto
sH
azard
s in B
uild
ings a
nd
Str
uctu
res:
[NO
HS
C:
30
02
(1
98
8)]
19.
Dru
gs a
nd a
lcohol
OH
SR
G –
AM
I:P
art
s 4
.7
B
&S
SP
G –
pp32-3
4 (
Haz
Substa
nces)
P
assiv
e S
mokin
g in t
he W
ork
pla
ce –
Polic
y a
nd C
ontr
ol (2
000)
(353)
D
rugs,
Alc
ohol and t
he W
ork
pla
ce (
1995)
(114)
20.
Bully
ing &
Hara
ssm
ent
OH
SR
G –
AM
I: P
art
4.3
V
iole
nce in t
he W
ork
pla
ce G
uid
e (
2002)
(70.1
)
W
ork
pla
ce B
ully
ing
V
ideos/C
D-R
OM
– “
Work
pla
ce
Bully
ing”
o
Em
plo
yee A
ware
ness a
nd
Response
o
Role
s &
Responsib
ility
for
Superv
isors
& M
anagers
Fro
m:
Du
ty o
f C
are
Pty
Ltd
–w
ww
.duty
ofc
are
.biz
or
1300
882 2
50
21.
Str
ess
OH
SR
G –
AM
I: P
art
4.1
5
Str
ess,
the W
ork
pla
ce a
nd t
he I
ndiv
idual
(113)
S
hiftw
ork
: H
ow
to M
anage S
hiftw
ork
(224)
S
hiftw
ork
: H
ow
to D
evis
e a
n E
ffective
Roste
r(2
25)
C
opin
g w
ith L
oss a
nd G
rief
at
Work
(21)
W
ork
Co
ve
r W
A h
as a
nu
mb
er
of
public
ations o
n t
heir w
ebsite a
bout
pre
vention a
nd m
anagem
ent
of
str
ess-r
ela
ted inju
ries
42
No
.T
op
icM
eat
Sp
ecif
ic R
eso
urc
es
NS
W L
eg
isla
tio
n a
nd
Wo
rkC
over
NS
W R
eso
urc
es
Oth
er
22.
La
bo
rato
rie
sO
HS
RG
– A
MI:
Pa
rt 5
.2A
S 2
24
3 P
art
s 1
to
9 –
Sa
fety
in
La
bo
rato
rie
s
23.
Farm
Work
T
he
Fifte
en
Min
ute
Fa
rm S
afe
tyC
he
ck
(66
6)
“Ho
w t
o U
se
Yo
ur
All
Te
rra
in V
eh
icle
Sa
fely
”, W
ork
Co
ve
r T
AS
Als
o r
efe
r to
‘H
aza
rdo
us S
ub
sta
nces’,
‘Po
we
red
Eq
uip
me
nt’
24.
Am
en
itie
s
CO
P:
Work
pla
ce A
menitie
s 2
001 (
308)
25.
Pre
gn
an
cy
P
reg
na
ncy a
nd
Wo
rk G
uid
e (
69
3)
26.
Yo
un
g W
ork
ers
P
rote
ctin
g Y
ou
ng
Wo
rke
rs f
rom
Wo
rkp
lace
Ha
za
rds (
22
7)
S
tart
ing
Wo
rk –
Kn
ow
Yo
ur
Le
ga
lR
igh
ts(9
15
)
27.
Pe
rso
na
l P
rote
ctive
Eq
uip
me
nt
N
GH
&S
MI
- S
ectio
n 2
1
A
S 2
33
6:
19
99
– M
ea
tin
du
str
y –
Ha
nd
-He
ldK
niv
es
A
S/N
ZS
21
61
.7.1
–O
ccu
pa
tio
na
l P
rote
ctive
Glo
ve
s P
art
7.1
: P
rote
ctio
nA
ga
inst
Cu
ts a
nd
Sta
bs b
yH
an
d-H
eld
Kn
ive
s –
Ch
ain
ma
il G
love
s a
nd
Arm
Gu
ard
s
W
ork
pla
ce
PP
E P
rog
ram
H
igh
ligh
ter
Sa
fety
Ve
sts
AS
/NZ
S 1
715:
1994 –
Sele
ction,
Use a
nd
Main
tenance o
f R
espirato
ry P
rote
ctive
Devic
es
AS
/NZ
S 1
269.3
– O
ccupational N
ois
eM
an
ag
em
en
t. P
art
3:
He
arin
g P
rote
cto
rP
rogra
mA
S/N
ZS
2210.1
: 1998 –
Occupational
Pro
tective
Fo
otw
ea
r. G
uid
e t
o S
ele
ctio
n,
Care
and U
se
AS
/NZ
S 1
336 –
Recom
mended P
ractices f
or
Occu
pa
tio
na
l E
ye
Pro
tectio
nA
S/N
ZS
1337 –
Eye P
rote
cto
rs for
Industr
ial
Applic
ations
AS
/NZ
S 1
800 –
Occupational P
rote
ctive
Helm
ets
. S
ele
ction,
Care
and U
se
AS
/NZ
S 4
02:
1999 –
Hig
h V
isib
ility
Safe
tyG
arm
ents
AS
1067.1
: 1990 –
Sungla
sses a
nd F
ashio
nS
pe
cta
cle
s –
Sa
fety
Re
qu
ire
me
nts
AS
1067.2
: 1990 –
Sungla
sses a
nd F
ashio
nS
pecta
cle
s –
Perf
orm
ance R
equirem
ents
43
Part
B:
Man
ual H
an
dlin
g/E
rgo
no
mic
s R
eso
urc
e L
ist
Man
ual
Han
dlin
g/E
rgo
no
mic
s:
Case S
tud
ies/E
xam
ple
s
Pro
du
ct
Task
Meat
Sp
ecif
ic R
eso
urc
es
Laundry
Bin
EB
PC
S –
Case S
tudy 1
Genera
l
Movin
g G
as C
ylin
ders
EB
PC
S –
Case S
tudy 2
6
Anim
al H
andlin
gO
HS
RG
- P
art
4.1
Genera
lC
hain
/Lin
e/C
onveyor
Movem
ent
EB
PC
S –
Ca
se
Stu
die
s 2
0,
21
, 2
4
Work
Heig
ht
Adju
stm
ent
EB
PC
S –
Case S
tudy 2
3
Job R
ota
tion
EH
MC
S-S
AM
I –
Ca
se
Stu
die
s 6
, 1
7
Carc
ass T
urn
ing
EB
PC
S –
Case S
tudy 5
Bo
nin
g R
oo
m –
Layout
and S
ort
ing
OH
SR
G– p
147
EH
MC
S-S
AM
I –
Ca
se
Stu
die
s 1
, 3
EB
PC
S –
Case S
tudy 2
8
Hosin
gO
HS
RG
– p
148
EH
MC
S-S
AM
I – C
ase S
tudy 7
Evis
cera
tion
A
MP
C/M
LA
OH
S I
nnovation A
ward
s 2
003 E
ntr
y –
Sm
alls
tock E
vis
cera
tion -
Vodusek
Me
ats
Co
bra
m P
ty L
td –
en
qu
irie
s t
o A
MIC
Beef, P
ork
,S
heep
Bonin
g o
n c
hain
/rail
EB
PC
S –
Case S
tudy 1
5
MH
MI-
WA
– p
p 2
1-2
2
44
Man
ual
Han
dlin
g/E
rgo
no
mic
s:
Case S
tud
ies/E
xam
ple
s (
co
nt’
d)
Pro
du
ct
Task
Meat
Sp
ecif
ic R
eso
urc
es
Bonin
g/s
licin
g o
nT
able
MH
MI-
WA
– p
p 2
2-2
3
Packin
gM
HM
I-W
A –
pp 2
3-2
4
AM
PC
/MLA
OH
S I
nnovation A
ward
s 2
003 E
ntr
y –
Bag L
ifte
r – L
&G
Meats
/Wests
ide
Meats
– e
nquirie
s t
o A
MIC
Sta
ckin
g C
art
ons
MH
MI-
WA
– p
p 2
4-2
5
Tra
nsp
ort
of
ho
oks e
tcM
HM
I-W
A –
p 2
5
Tra
nsport
ing/M
ovin
gP
roduct
etc
in
tubs/b
arr
ow
s/c
hute
s
OH
SR
G –
pp140-1
43,
149
EB
PC
S –
Ca
se
Stu
die
s 2
, 3
, 7
, 8
, 2
5
MH
MI-
WA
– p
p 2
5-2
6
Handlin
g B
one M
eal
etc
MH
MI-
WA
– p
26
Beef, P
ork
,S
heep (
cont’d)
Load O
ut
OH
SR
G –
p149
EB
PC
S –
Case S
tudy 2
9
MH
MI-
WA
– p
p 2
6-2
7
45
Man
ual
Han
dlin
g/E
rgo
no
mic
s:
Case S
tud
ies/E
xam
ple
s (
co
nt’
d)
Pro
du
ct
Task
Meat
Sp
ecif
ic R
eso
urc
es
Sla
ughte
ring –
cra
dle
meth
od
OH
SR
G:
Part
4.1
1 a
nd 1
0.2
4
MH
MI-
WA
– p
21
Stickin
gO
HS
RG
– p
140
EB
PC
S –
Case S
tudy 1
7
Leggin
g a
nd L
eg
Re
moval
OH
SR
G:
Part
4.1
1 a
nd 1
0.2
4
MH
MI-
WA
– p
p 1
7-1
8
Heads –
Lifting,
Trim
min
g,
Washin
g,
Jaw
Bre
akin
g
OH
SR
G:
Part
4.1
1 a
nd 1
0.2
4
EB
PC
S –
Case S
tudie
s 1
3,
14
EH
MC
S-S
AM
I – C
ase S
tudy 2
0
MH
MI-
WA
– p
p 1
6-1
7
AM
PC
/MLA
OH
S I
nnovation A
ward
s 2
003 E
ntr
y –
Head R
em
oval M
ade E
asy –
Ta
bro
Me
at
Pty
Ltd
– e
nq
uirie
s t
o A
MIC
Trim
min
g B
odie
sO
HS
RG
– p
141
EB
PC
S –
Case S
tudie
s 6
, 27
Trim
min
g H
ides
MH
MI-
WA
– p
p19-2
0
EB
PC
S –
Case S
tudy 4
Separa
ting O
ffal at
vis
cera
table
MH
MI-
WA
– p
p 2
0-2
1
Tripe R
oom
MH
MI-
WA
– p
21
EB
PC
S –
Case S
tudy 3
Beef
Tongue C
leanin
gE
BP
CS
– C
ase S
tudy 2
2
Stu
nn
ing
EB
PC
S –
Case S
tudy 9
Stickin
gE
BP
CS
– C
ase S
tudy 1
0
Shacklin
gE
BP
CS
– C
ase S
tudy 1
1
Shavin
g t
able
MH
MI-
WA
– p
21
Rib
Rem
oval
EH
MC
S-S
AM
I – C
ase S
tudy 4
Pork
De-R
inder
EH
MC
S-S
AM
I – C
ase S
tudy 2
46
Man
ual
Han
dlin
g/E
rgo
no
mic
s:
Case S
tud
ies/E
xam
ple
s (
co
nt’
d)
Pro
du
ct
Task
Meat
Sp
ecif
ic R
eso
urc
es
Leggin
g a
nd L
eg
Re
moval
EH
MC
S-S
AM
I – C
ase S
tudy 1
8
MH
MI-
WA
– p
p 1
7-1
8
Changeover
MH
MI-
WA
– p
p 1
8-1
9
EB
PC
S –
Case S
tudie
s 1
6,
19
Bo
nin
g R
oo
m –
thro
win
g m
eat
EH
MC
S-S
AM
I – C
ase S
tudy 1
5
Fla
nkin
g a
nd P
elt
Re
moval
OH
SR
G– p
144
EH
MC
S-S
AM
I – C
ase S
tudy 1
6
MH
MI-
WA
– p
19
Sheep
Evis
cera
tion
MH
MI-
WA
– p
20 47
48
SECTION 6:OHS
ManagementSystem
RequirementsFor
Implementation
The 'Risk Management at Work Guide' from WorkCover NSW provides anoverview of the requirements of an OHS Management System. Thesehave also been discussed throughout this guide. In summary, the steps tobe followed in establishing an OHS system include:
1. Allocation of responsibility for OHS
2. Developing a plan to safely manage work activities
3. Involving employees in all activities
4. Developing procedures/work instructions
5. Training staff in these procedures/work instructions
6. Monitoring, reviewing and improving the system
49
SECTION 7:Other Activities
Impacting onOHS Risk
Management
Management of OHS risks does not occur in isolation. The followingactivities and/or programs also need to be in place to effectively managerisk to the organisation.
Safe Purchasing and Design/RedesignThe organisation needs to have a program to ensure that all:
- new purchases and plant - design changes - procedure changes
assist with minimising risks and/or that any risks associated with thepurchases/changes are well managed.
Preventative MaintenanceA program of regular maintenance, housekeeping and calibration ofplant and equipment is integral to effective risk management.Management needs to ensure the program is implemented andappropriately coordinated.
Dangerous Goods StorageDangerous Goods need to be stored in designated and approveddepots and, if required, a Dangerous Goods Licence obtained fromWorkCover NSW. A manifest of such depots, accompanied by a sitemap, needs to be situated in critical positions such as near the maingate, at reception and/or in Maintenance.
Waste and Environmental Management, Hygiene and Infection Control These programs are usually coordinated as part of the QualityProgram. The Quality and Environmental Manager will need to liaisewith the OHS Coordinator to ensure all OHS issues are considered.
First Aid - Initial treatment of illness and injury Treatment of ill or injured workers is usually initially provided by ateam of first aiders. Injuries need to be recorded in a Register ofInjured Workers. Data from these registers must be collated andpresented to management for analysis and action where required.
Refer to the MLA/AMPC Injury Management Resource Pack (2003),Section 2, for detailed information on how the First Aid Programshould be implemented.
Injury ManagementIf an injury does occur that affects a workers ability to perform their normalduties, a comprehensive program of rehabilitation/injury management mustbe offered to all injured or ill employees. This program must be geared toassist the individual to return to pre-injury duties as quickly as possible. Atrained Return-to-Work (RTW) Coordinator will coordinate this program.
Refer to the MLA/AMPC Injury Management Resource Pack (2003) fordetailed information on how the Injury Management Program shouldbe implemented.
50
Workers' Compensation Claims ManagementInjured or ill employees are entitled to claim Workers' Compensationbenefits. However, claims management must be monitored byHuman Resources and through reviews with Insurer. The RTWCoordinator is usually responsible for administering claims, managingthe overall claims review process and for actively linking it with theOHS Risk Management Program.
Sections of the Injury Management Resource Pack can provideadditional information on resources and options.
Employee Assistance and Health PromotionMany employers in NSW choose to offer employees confidential, freesupport and counselling to help them deal with personal issues,family issues, work issues and/or traumatic/stressful events. Researchhas shown that these have a beneficial effect on individual staff'sability to work effectively and create a positive work environment forall staff.
Some general health promotion programs and/or information, such asstop smoking, healthy eating, dealing with shiftwork and managingstress, have also been found to be useful in improving employee'sgeneral health. The RTW or OHS coordinator would normally managethese activities.
The AMIC can provide additional information about these servicesand their benefits.
Human Resource PoliciesSupport for the OHS risk management strategies is provided byhuman resource policies and procedures and compliance withrelevant employment acts and awards. There is a need to particularlyfocus on:• Recruitment• Pre-placement assessment• Disciplinary procedures• Performance management (especially for managers).
The AMIC can provide additional information about human resourcemanagement and the benefits of various approaches.
Ap
pe
nd
ix 1
: R
CS
Pro
-fo
rma
Date
Man
ag
er/
Su
perv
iso
rS
ign
ed
No
RC
S ?
?
Develo
ped
wit
h i
np
ut
fro
m??, P
lant M
anager;
??, H
R M
anager;
OH
S C
om
mitte
eR
evis
ion
??
OH
S =
Occu
pa
tio
na
l H
ea
lth
an
d S
afe
tyR
CS
= R
isk C
on
tro
l S
um
ma
rie
sR
A =
Ris
k A
sse
ssm
en
tIM
= I
nju
ry M
an
ag
em
en
tW
I =
Wo
rk I
nstr
uctio
nP
PE
= P
ers
on
al P
rote
ctive
Eq
uip
me
nt
OO
S =
Occu
pa
tio
na
l O
ve
ruse
Syn
dro
me
P =
Pro
ce
du
reF
= F
orm
Co
des
Rati
ng
based
on
Wo
rk C
ove
r N
SW
Hazp
ak r
ati
ng
matr
ix –
refe
r to
en
d o
f d
ocu
men
t*
=
Th
is r
ating
assesses h
ow
big
th
e r
isk c
ou
ld b
e if th
ere
we
re N
O c
on
tro
ls in
pla
ce
** =
This
is the r
esid
ual ra
ting o
f risk ie h
ow
ris
ky is it if a
ll th
e c
ontr
ols
are
im
ple
mente
d a
s s
tate
d
Lo
ca
tio
n/P
lan
t/T
ask
Ha
za
rd/s
Init
ial
Ris
kR
ati
ng
*
Co
ntr
ol
Measu
res
Inclu
de r
efe
ren
ces t
o o
ther
do
cu
men
ts s
uch
as w
ork
in
str
ucti
on
s, p
lan
s
Re
sid
ua
lR
isk
Ra
tin
g**
Date
Imp
lem
en
ted
/U
pd
ate
d
Cu
rre
nt
Co
ntr
ols
1
Ad
dit
ion
al
Co
ntr
ols
Req
uir
ed
/Acti
on
To
Be T
aken
51
Lo
ca
tio
n/P
lan
t/T
ask
Ha
za
rd/s
Init
ial
Ris
kR
ati
ng
*
Co
ntr
ol
Measu
res
Inclu
de r
efe
ren
ces t
o o
ther
do
cu
men
ts s
uch
as w
ork
in
str
ucti
on
s, p
lan
s
Re
sid
ua
lR
isk
Ra
tin
g**
Date
Imp
lem
en
ted
/U
pd
ate
d
Cu
rre
nt
Co
ntr
ols
Ad
dit
ion
al
Co
ntr
ols
Req
uir
ed
/Acti
on
To
Be T
aken
Cu
rre
nt
Co
ntr
ols
Ad
dit
ion
al
Co
ntr
ols
Req
uir
ed
/Acti
on
To
Be T
aken
52
Tra
inin
g N
ee
ds
As
se
ss
me
nt
Ba
se
d o
n A
bo
ve
Re
vie
w o
f H
aza
rds
an
d R
isk
s
Hazard
Tra
inin
g R
eq
uir
ed
Fo
r W
ho
mH
ow
Oft
en
Urg
en
cy
Pro
vid
ed
Sin
ce o
rP
lan
ned
Fo
r
No
te:
Info
rmation f
rom
this
table
will
be u
sed a
s p
art
of
the o
rganis
ational-w
ide t
rain
ing n
eeds a
ssessm
ent
and w
ill s
hape a
ll tr
ain
ing
pla
ns
HA
ZP
AK
Ris
k A
ssessm
en
t M
atr
ix
How
Se
ve
rely
Could
it
Hurt
Som
eone?*
Ho
w L
ike
ly i
s i
t to
Hu
rt
So
meo
ne?
*
Kill
or
Cau
se
Pe
rma
ne
nt
Dis
ab
ilit
yo
r Il
l H
ea
lth
Cau
se L
on
g T
erm
Illn
ess o
r S
eri
ou
sIn
jury
Medic
al A
ttention a
nd/o
rS
ev
era
l D
ay
s O
ff W
ork
Fir
st
Aid
On
ly
Very
lik
ely
–could
happen r
egula
rly
11
23
Lik
ely
–could
happen o
ccasio
nally
12
34
Unlik
ely
–could
happen,
but
only
rare
ly2
34
5
Very
unlik
ely
–could
happen,
but
pro
bably
ne
ve
r w
ill
34
56
* If
NO
co
ntr
ols
in
pla
ce
Fro
m H
azpak,
Work
Cover
NS
W
53
Ap
pe
nd
ix 2
: O
HS
Ac
tio
n/H
aza
rd L
og
Sta
tus a
s o
f: 3
1-0
8-0
4H
az
Co
de
Are
aD
ate
Ra
ised
Ra
ise
d b
yH
aza
rd D
esc
rip
tio
nR
ate
Ris
k
To
be
Ac
tio
ne
d b
yD
ate
Re
q'd
Wo
rk in
Pro
gre
ss
/C
om
men
ts
So
luti
on
Date
Co
mp
lete
d
Gen
eral
10/2
/04
Not
all
fork
lift d
river
s ha
ve li
cens
esO
HS
Coo
rdin
ator
30/0
4/04
21/2
/04
All
curr
ent
driv
ers
and
stat
usid
entif
ied
Cop
ies
of a
ll lic
ense
s ob
tain
edA
ll ot
hers
pla
ced
on lo
g bo
oks
Reg
iste
r of
use
r de
velo
ped
(R
e)T
rain
ing
all d
river
sco
nduc
ted
12/4
/04
Sto
ck Y
ard
14/0
6/04
Cat
tle a
ble
to g
et o
ut o
f sto
ckya
rd.
Ris
k of
cau
sing
acc
iden
t/inj
ury
toem
ploy
ees/
visi
tors
etc
M
aint
enan
ce17
/07/
04 1
4/6/
04R
eque
st s
ubm
itted
Fen
ces
etc
repa
ired
Add
ed to
OH
S In
spec
tion
Che
cklis
t
16/0
7/04
Bee
f Flo
or12
/08/
04M
anua
l han
dlin
g ris
k w
hen
mov
ing/
liftin
g tu
bs fu
ll of
trim
min
gsM
aint
enan
ce26
/08/
04 1
2/8/
042
mor
e tr
olle
ys m
ade
to e
nabl
ere
d tu
bs to
be
plac
ed o
n ra
ther
than
lifti
ng
To
tal H
azard
s
Tota
l H
azard
s to b
e c
om
ple
ted this
month
Tota
l C
om
ple
ted this
month
% C
om
ple
te
De
no
tes H
aza
rd o
ve
rdu
e
54
Appendix 3: How to Obtain Relevant Documents
To Obtain Documents
Organisation Documents can be found
Meat and LivestockAustralia(and formally MeatResearch Corporation)
Downloaded – some for free from:www.mla.com.auCall 02 9563 9333 to order – or order from Website
Australian MeatIndustry CouncilAustralian MeatProcessor Corporation
Information (eg OHS Innovation Award case studies,guides) available only to members – refer to Appendix 4:Contacts.
WorkCover NSW Downloaded for free from:www.workcover.nsw.gov.auCall 131050 to order – or order from WebsiteVisit your local WorkCover NSW branch (but sometimesonly have limited supply)
QLD Division ofWorkplace Health andSafety
Downloaded for free from:www.whs.qld.gov.auCall 1300 362 128 to order – or order from Website
WorkCover SA Downloaded (mostly for free) from:www.workcover.comCall 131855 to order – or order from Website (can be veryslow)
WorkCover TAS Downloaded for free from:www.workcover.tas.gov.au/resourceCall 1800 670 055 to order – or order from Website
WorkCover WA Downloaded for free from:www.workcover.wa.gov.auCall 1800 366 322 to order – or order from Website
Australian/InternationalStandards fromStandards Australia
Downloaded for a variety of costs from:www.standards.com.auCall 1300654646 to orderOr write to:Customer Service Centre, Standards AustraliaGPO Box 5420, SYDNEY NSW 2001
National OccupationalHealth and SafetyCommission
Downloaded for a variety of costs from:www.nohsc.gov.auCall 02 6279 1000 to orderOr write to:Publications, NOHSCGPO Box 1577, CANBERRA, ACT 2601
55
Appendix 4: Contacts
Organisation Contact PersonAustralian Meat IndustryCouncil (AMIC)
Ken McKellManager Human Resources 2
nd Floor, 25-27 Albany Street
CROWS NEST NSW 2065Ph: (02) 9086 2222Email: [email protected]
Australian MeatProcessor CorporationLtd (AMPC)
Ross Graham, CEOSuite 1406, Level 1433 Bligh StreetSYDNEY NSW 2000Ph: (02) 9223 6900Email: [email protected]
Meat and LivestockAustralia(and formally MeatResearch Corporation)
OHSKerrie AbbaProject Leader, OHS ProgramsPh: (02) 9463 9106Email: [email protected] GeneralHeidi PhilpottProcessor Information Services CoordinatorPh: (02) 9463 9166Email: [email protected] Level 1, 165 Walker StreetNORTH SYDNEY NSW 2060
MINTRAC Jenny KroonstuiverExecutive OfficerMINTRAC451 Lyons RoadFIVE DOCK NSW 2046Ph: (02) 9713 7639Email: [email protected]
WorkCover NSW John RobbConvenorMeat Industry SubgroupWorkCover NSW92 Donnison StGOSFORD NSW 2250Ph: (02) 4321 5103Email: [email protected]
NSW Health Re: Vaccinations/Q-Fever Programs etcGay RixonSenior Policy Analyst, ImmunisationAIDS/Infectious Diseases UnitHealth Protection Branch73 Miller StreetNORTH SYDNEY NSW 2060Ph: (02) 9391 9197Email: [email protected]
56