Sporting Facilities

8/11/2019 Sporting Facilities

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Sporting Facilities information andchecklist

What are the risksThe most common causes of injury in sporting grounds andfacilities is manual tasks, slips, trips and falls, mobile plant andmachine guarding. Hazards are prevalent in different areas,such as the workshop, grounds area and bar and kitchen areas.Other concerns relate to air receivers (pressure vessels) and allterrain vehicles (ATVs), if used in the workplace.

IntroductionIn 2010 WorkSafe visited sporting facilities as part of an inspection campaign aimed at improving safety and health issueswithin the industry.

The checklists used by WorkSafe inspectors during this campaign are included in this newsletter. Please use the checkliststo ensure your workplace meets the occupation safety and health legislation.

What issues are included in thechecklists?

Issues covered by the checklists include:

Electricity Asbestos

Hazardous substances All terrain vehicles

Mobile plant Noise

Falls from heights Pressure vessels

Slips and trips Emergency procedures

Kitchen safety Violence and aggression

Machine guarding Induction and new workers

Further information can be obtained by contacting WorkSafe on9327 8777 or by visiting the website atwww.worksafe.wa.gov.au

What is a risk assessment?

The occupational safety and health laws require riskassessments to be carried out.

A risk assessment is the process of determining whether thereis a risk associated with an identified hazard, that is, whetherthere is any likelihood of injury or harm. The process shouldinclude consultation with people involved in the task, as well asconsideration of the, experience and training of the operator,individual tasks to be performed and the length of time theoperator is exposed to the identified hazards.

How do I use these checklists?1. Use the checklists in this newsletter to inspect your workplace. You may see other hazards as you are going throughadd them

to the checklist.

2. Anything that you have ticked Noor added to the list needs to be fixed. So, look at each hazard using the table below toprioritise identified hazards.

Risk rating tablefor working out level of riskUse the vertical and horizontal columns to consider both the likelihood of injury orharm to health and the consequences to work out the level of risk

Likelihood of injury or

harm to health

Consequences of any injuries or harm to health

Insignificant eg no injuries Moderate eg first aid Major eg extensive injuries Catastrophic eg death

Very likely High Extreme Extreme Extreme

Likely Moderate High Extreme Extreme

Moderate Low High Extreme Extreme

Unlikely Low Moderate High Extreme

Highly unlikely (rare) Low Moderate High High

Risk assessment is a 'best estimate' on the basis of available information. It is important the responsible person undertaking a risk assessment hasthe necessary information, knowledge and experience of the work environment and work process, or such a person is involved.

3. If the hazard falls into highor extreme, based on your view of how l ikely it is someone will get hurt and what level of injurycould happen, then you need to fix it straight away.

If it is lower down in the table moderate or lowthen plan when you will fix it.Remember hazards have to be controlledyou cant ignore them.

Westcentre 1260 Hay StreetWest Perth WA 6005Telephone: 1300 307 877Facsimile: (08) 9321 8973Email: [email protected]


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Electrical safetyA worker died from an electric shock from a commercial dishwasher when attempting to repair the dishwasher in thekitchen of a food hall. The worker was not qualified to carry out electrical repairs and there was no residual current device(RCD) installed at the workplace.

Incidents with electricity are usually caused by broken equipment or dangerous working conditions, installation and/or repairs beingundertaken by an unqualified repairer, absence of a residual current device (RCD) and a lack of experience, training or supervision. Theleading cause of electrical injury in the hospitality industry is frayed or broken cords.

What should you watch out for?

frayed or broken electrical cords overloaded power boards very long or multiple extension leads

water around plugs & equipment overheating machines broken machines which have not been

items restricting assess to power points socket not RCD protected removed

Faulty electrical appliances should be isolated, locked out and tagged out and repaired by a qualified repairer or licenced electrician only.

Manual tasksWorkplace injuries most commonly linked to manual tasksinclude sprains and strains, hernias and damage to the back.

Such injuries are a major cause of lost time at work and makeup almost one-third of Western Australias workers

compensation claims. In the five years to 1999-2000, almostseven million days were lost from work in WA as a result ofmanual handling injuries; and a total of 132,819 workerscompensation claims were made at an average cost of$18,000 each.

Manual handling is more than just keeping your back straightand knees bent, or lifting properlyit includes carrying,pushing and pulling, and holding or restraining.

Just as manual tasks involve more than just lifting, so thethings that affect the risk of injury involve more than just theweight of the objects handled. Factors such as awkwardmovements, fixed postures and how long and quickly a task isperformed are also very important.

Injuries can be the result of gradual wear and tear (eg fromfrequent or prolonged activities), or sudden damage (eg from asingle lift of something very heavy or awkward to handle orfrom tripping and falling while carrying an object.

Jobs involving physical stress or repetitive movements have thehighest rates of manual task injuriesover half the lost timeinjuries involving nurses and health care workers, cleaners,packers and store persons, are manual task injuries.

Because of the high potential for manual tasks to cause lost timeinjuries, WorkSafe WA has identified this as one of seven areas tobe given priority when our inspectors visit your workplace.

In their inspection, our inspectors will be looking for the keyelements detailed overleaf. Following the same checklist

yourself will help you identify any shortcomings in yourprocedures or training and correct or update them; thus gettingyou started on meeting your health and safety requirements.

In looking at safety in relation to manual tasks and allworkplace safety matters, please remember the threeThinkSafe steps:

spot the hazard;

assess the risk; and

make the changes.

A good start will be to obtain the latest version of theCode of

practice for manual tasks from the WorkSafe website onwww.worksafe.wa.gov.au

How do I reduce the risk of injury frommanual tasks?

The first step, in consultation with your workers, is toidentify the manual task hazards for your organisation.This can be done via review of reviewing past hazard or

incident forms; analysing previous injury records for staff;talking with workers about tasks they find difficult ordemanding; reviewing previous pre-service home riskassessments and observing staff while they completecommon tasks to collect information.

Next, in consultation with staff, identify trends and determinewhich tasks are higher risk/priority. For each task, complete a riskassessment to identify which risk factors are present for that task.Risk factors may be actions & postures; forces & loads; vibration;work environment; systems of work; and worker characteristicsplease refer to the WA Manual Tasks Code of Practice for moreinformation. The risk assessment should also determine whatconsequences/harm may result from performing that task, andhow likely it is that this harm occurs.

Finally, for each hazard, determine what controls are neededto minimise risk. Controls may involve:

1. eliminating the hazard or hazardous task

2. re-designing, modifying, altering or substituting thehazard or hazardous task

3. administrative controls

Is using a trolley a good idea?

To avoid manual handling injuries the use of trolleys isrecommended. However trolleys that are not maintained oroverloaded can result in injury.

Strain injuries may occur when: trolleys are difficult to manoeuvre; trolley wheels are too small or poorly maintained; the trolleys and their loads are too heavy when other risk

factors, such as the number of times a trolley is movedor the workplace layout, are taken into account;

surfaces over which trolleys are pushed are uneven ormismatched;

trolleys are moved over large distances or up steep slopes; trolleys are difficult to grip due to the absence or poor

location of handles; and vision is impaired by an overloaded trolley.
http://www.docep.wa.gov.au/WorkSafe/PDF/Codes_of_Practice/Code_manual_handling.pdfhttp://www.docep.wa.gov.au/WorkSafe/PDF/Codes_of_Practice/Code_manual_handling.pdfhttp://www.docep.wa.gov.au/WorkSafe/PDF/Codes_of_Practice/Code_manual_handling.pdfhttp://www.docep.wa.gov.au/WorkSafe/PDF/Codes_of_Practice/Code_manual_handling.pdf


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Slips trips and falls

How can I reduce the risk of slips andtrips in my workplace?

There are many controls that employers can use to prevent slipsand trips in the workplace. Firstly though, it is important tocomplete hazard identification and a risk assessment inconsultation with your staff. This will ensure that the rightcontrol is chosen for the hazards that are relevant in YOURworkplace.

Common controls used in workplaces can be categorisedaccording to the hierarchy of controls:

Eliminatethe hazard - install more power points to avoidcords on floor, widen aisles

Substitution - resurface floors with less hazardousmaterials

Isolation - restrict access to some work areas

Engineering controls (minimising risk by redesign)-improve lighting, mark walkways install drainage, useramps instead of steps

Administrative Controls- ensure good housekeeping -clean up spills immediately, use signs for slippery or wetfloors

Personal Protective Equipmentproper footwear

What risk factors contribute to slips andtrips incidents?

Slips and trips account for 20% of all lost time injuries every

year. They can result in serious injuries and lengthy periods oftime off work.

Risk factors that contribute to slips and trips injuries will varyaccording to the type of workplace and work tasks beingcompleted.

Common risk factor categories include:

Floor surface & condition

Floor contamination

Objects on the floor

Ability to see floor/ walkways/ hazards

Cleaning/ spill containment

Space & design

Stairs & stepladders

Work activities, pace & processes

Footwear & clothing

Individual factors

Can slips and trips in the workplace be prevented?Yes, slips and trips can be prevented in workplaces. Awareness of the common risk factors for slips and trips, coupled with a strongmanagement commitment, can result in reduction and prevention of slips and trips incidents.

Like any other hazard in the workplace, prevention begins with a risk management approach ie spot the hazard, assess the risk andmake the changes. This should be done in full consultation with your staff at each stage.

Hazards can be identified by reviewing hazard reports and incident reports, talking with your staff and completing walk-throughs orworkplace inspections to identify potential hazards.

Assessing the risk involves identifying all of the risk factors that are present that may contribute to the risk of a slip or trip, anddetermining the potential likelihood and consequences of a slip or trip occurring.

Finally, making changes is about implementing controls that eliminate or reduce the identified risk factors. Dont forget that all-important step of reviewing the solutions after they have been put in place to make sure that they are effective, and have notintroduced any new hazards to the workplace.

What can you do to reduceexposure to UV radiation?

Health and safety legislation in each Australianstate means your employer has a legalresponsibility to provide a safe workingenvironment.

If you work outdoors and your workplace doesn'toffer any sun protection measures, raise the issuewith your Health and Safety representative ormanager.

This legislation also states that workersmustcooperate with your workplace sun protectionprogram, so be sure to cover up against the sun.

If self-employed, it is in your best interest to lookafter yourself and use sun protection at work.

Further information Code of practice - First aid-workplace amenities-personal

protective clothing

Code of practice - Managing noise at workplaces

Code of practice - Manual tasks

Code of practice - Safeguarding of machinery and plant

Code of practice - Violence aggression and bullying at work

Code of practice - Working hours

Guidance note - Alcohol and other drugs at the workplace-

Guidance note - Material safety data sheets (MSDS

Guidance note - Preparing for emergency evacuations

Guidance note - Working alone

Slips, trips and falls prevention guide

The First Step


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Dangerous incidents

in thekitchen

Food preparation mixer

guardingThe occupational safety and health law requires employers andpeople who are self-employed to ensure equipment is safe.

Injuries like cuts, fractures and amputations, occur whenworkers get their hands or parts of the body, clothing or

jewellery caught in the bowl during operation. Most injuries canbe prevented if the mixers are fitted with guarding.

1. Interlocked guarding system

An interlocked guarding system is a physical barrier which isconnected to either the power or control system of the machine.The interlock prevents the machine from operating unless the

guard is closed. The interlocking system may be mechanical,electrical, hydraulic, pneumatic or a combination of these.

2. The design and construction of a physical guard

A physical guard must:

prevent body parts and hair, or items such as clothing orjewellery, coming into contact with the rotatingattachments;

be solidly constructed and securely mounted;

follow the contour of the machinery to prevent access;

not be able to be by-passed or disabled;

not allow the build-up of product;

not create a manual task hazard associated withmaintenance and cleaning; and

not cause an injury in itself.

In addition, if the process requires batch adding withoutstopping the mixer, the guarding must be provided with achute or similar device that prevents fingers etc coming intocontact with the moving parts.

Sulfuric acid based drain cleaner causes serious burnsIncident

A worker received third degree burns to 13 percent of his body when using a new drain cleaning product containing 98 percent sulfuricacid. In an attempt to unblock a public toilet drain, workers placed a hose into the drain and poured the cleaning product through afunnel. Subsequently, the acid spat back onto the workers. Despite prompt attempts to wash off the acid, one of the workers receivedserious burns.

Contributing Factors

Sulfuric acid is a high-risk chemical for use in drain cleaning products. It is known to get dangerously hot and to erupt when addedto water. It may also react with sulfides, resulting in the release of highly toxic hydrogen sulfide.

The employer had not carried out a pre-purchase risk assessment on the hazardous substance and considered less hazardousalternatives or chemical-free methods of clearing the drain.

The workers did not use adequate personal protective equipment.

Recommendations

1. Sulfuric acid based drain cleaners should be avoided, due to the intense heat produced and the possible reaction with sulfides.

2. Employers must carry out a pre-purchase risk assessment on hazardous substances and less hazardous substances or chemical-free methods should be considered as part of this.3. Employers must keep a register of hazardous substances, including copies of material safety data sheets (MSDS).4. Employers must ensure workers receive adequate training and keep training records.5. Workers must use the adequate personal protective clothing and equipment that is provided.

Explosion of aerosol can in cafIncident

Two chefs received flash burns to their upper bodies when an

aerosol can of cooking oil exploded in a busy caf. As a result ofthe explosion, a large window at the front of the caf blewoutwards. Luckily, no patrons or other staff members wereinjured.

At the time of the incident, two chefs were in the open plankitchen cooking breakfast in frying pans placed on lit gas burners.The aerosol can was placed on the kitchen work bench next to litgas burners. As a result, the contents inside the aerosol canheated up, causing them to expand until the can could notwithstand the internal pressure.

The base of the aerosol can blew out, causing the contents to bereleased in the atmosphere. The propellant inside the can (17percent propane and 83 percent butane) was ignited by the

naked flame resulting in an explosion.Factors to consider

The aerosol spray can of cooking oil was standing in the kitchennext to a heat source.

The contents of the aerosol can expanded as a result of the heat,which caused the explosion.

Propellants in aerosol cans are mostly hydrocarbons stored underpressure in a gaseous state.

Hydrocarbons are flammable and should be kept away fromextreme heat and ignition sources.

Aerosol cans containing cooking oil or fly spray have explodedbefore in kitchens when placed near heat sources.

Recommendations

Do not place aerosol cans next to heat sources or in hot areas inkitchens, such as next to lit gas burners, close to electric stoves oron top of rangehood.

Do not place aerosol cans in direct sunlight. Do not use aerosol cans near naked flames or ignition sources. Read the safety information on the aerosol can before use and

storage.


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Electricity safety checklist

Check yes no n/a

Electrical installations are installed, constructed, maintained and tested to minimise the riskof electric shock or fire

Components on the switchboard are clearly marked

The switchboard is free of any obstructions

Hand held portable equipment is protected by a non-portable residual current deviceThe switchboard or fixed sockets are marked where residual current device is providedA testing program is in place for residual current devices

Flexible cords and extension cords are used in a safe manner (eg. not lying acrosswalkways and no use of multiple extension cords)

Plugs, sockets, extension leads and power boards are in good condition and protected fromdamage (eg. not damaged, not overloaded)

Electrical installations are protected from damage that would increase the risk of electricshock or fire, for instance a switchboard cover is provided

Domestic type double adaptors are not used in a commercial environment

Hazardous substances safety checklist

Check yes no n/a

The register of hazardous substances is complete and current. The register includes acontents list and material safety data sheets (MSDS) for all hazardous substances, such ascleaning products, used from time to time at the workplace. The MSDS are < 5 years old

The register of hazardous substances is readily available for workers

The outcome of the risk assessment for all hazardous substances is recorded in thehazardous substances register

Decanted bottles containing hazardous or other substances are labelled

Practical control measures are in place to reduce risks relating to hazardous substancesFor instance, substitute hazardous substances for non-hazardous substances, usesubstances in accordance with MSDS eg. do not use oven cleaner in spray bottles, ensureadequate personal protective equipment (PPE) is provided and used

PPE for use with hazardous substances is maintained and in good working order

Training has been provided to workers working with hazardous substances or is likely to beexposed. Training includes potential health risk and toxic effects, control measures tominimise risk, correct use of methods to reduce exposure, correct care and use PPE

A record of hazardous substance training is kept at the workplace

If drain cleaner is used at the workplace, a pre-purchase risk assessment been carried out

Note: Sulfuric acid based drain cleaners should be avoided / substituted for a less

hazardous substance

Mobile plant safety checklist

Check yes no n/a

Mobile plant is maintained to minimise riskspre-start checks are conducted andlogbooks/records are kept of pre-start checks and maintenance

Workers are trained in the use of mobile plantwhere applicable, workers hold high riskwork licences eg. forklift, boom type elevated work platform over (11 meters)

The plant is in a safe conditionfor instance seat is maintained, seatbelt is in place, loadchart is inplace as required, operator manual is available, controls are labelled, dangerous parts are guarded,plant is registered if required, FOPS/ROPS are in place if required

The work is organised in such manner that workers are not exposed to hazards related tomobile plantfor instance, pedestrian walkways, traffic management/signage, high visibilityclothing, two-way communication as required is in place

Where mobile plant is used, site hazards such as ramps, slopes, rough ground, power lines,excavations, ground load limits, underground services, etc. are identified, assessed and controlled


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Falls from height safety checklist

Check yes no n/a

Practical control measures have been implemented and maintained to eliminate or reducethe risk associated with work at heightsfor instance no heavy items stored or frequentlyused items stored on top shelves, safe use of steps and ladders are available

Portable ladders comply with AS 1892.1 (metal) or AS 1892.2 (wooden)NO standing on milk crates

Edge protection is provided where person could fall 2 or more metres from scaffold,fixed stairs, landing, suspended slab, formwork, false-work

In any other case, where person could fall 3 or more metres for instance from storageareas or mezzanine floors, a fall injury prevention system (eg. catch platform, scaffold,safety nets, safety mesh, fall arrest system) or edge protection is provided

There is safe means of access and egress to the work being performed at heights, forinstance ladders, stairs, walkways, mechanical lifts are available and used

Slips and trips safety checklist

Check yes no n/a

Floors, stairs and ramps have unbroken and slip resistant surface

Floors, stairs and ramps are free from obstructions that may cause a person to trip or fall

Outside floor surfaces are free from uneven surfaces, potholes and other trip hazards

Adequate drainage is in place in wet areas

Frequency and standard of cleaning is adequate to eliminate slip hazards in work areas:

clean as you go policy is in place to reduce slip hazards systems are in place for cleaning floors (mopped last, so no-one walks over wet floor), warning signs are available and erected near wet floors and spills area around fat disposal drums / oil drums is kept in clean condition

Drains and plumbing is not leaking causing slip hazard - check under sinks, dishwasher

Access and egress to and from work areas is safe - for instance, the risk of collision is

reduced through a window in the door, or doors are marked as IN - OUT, staff is trained

Small changes in floor levels at edge of tiles, at doorways, exiting bar areas etc do not createa slip or trip hazard and are readily visibleeg. high visibility strip at edge

Hand rails and guard rails are provided on stairs and ramps

Slip resistant and enclosed footwear is required in kitchen and bar areas (dress code)

Kitchen safety checklist

Check yes no n/a

Adequate guarding has been provided to plant or equipment, including:

Food preparation mixer is provided with an interlocked guard Double roll blades meat mincer is provided with an interlocked guard Cool room fans have been provided with adequate guards

Written instructions (or operators manual) are provided in relation to the safe dismantling ofthe meat slicer and cleaning of the slicer blade

Cut resistant gloves are provided when dismantling the meat slicer or cleaning the blade

Oil, used in deep fat fryers, is cooled down before handling for disposalto reduce sliphazard, smaller containers or buckets are used and covered with a lid while handling

Baffle system is in place between the hot plate and the deep fryer

Cleaning of range hoods/extraction equipment is conducted on regular basis (fire risk)

Arrangements in place with contractors for allowing maintenance of range hoods/ extractionsystems at adequate times (not during cooking of foods, etc.)

Safe knife handling procedures are in place (eg. storage of knives, carrying knives,sharpening of knives, cutting on stable surface, carrying knives with blade downwards)

Workers are trained in the safe use of knives and safe working practices when sharpeningknives

Aerosol cans containing cooking oil or fly spray are kept clear of ignition sources and heatsources such as lit gas burners, ovens, on top of range hoods, naked flames, direct sun light


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Machine guarding safety checklist

Check yes no n/a

The highest level of guarding that is practical is provided

Adequate safe work procedures are provided and documented to set, test and usemachinery during all cycles of production and maintenancefor instance look for:

Pre-operational checks are carried out Appropriate isolation and lock-out procedures are provided for maintenance Where fixed physical guards are provided, adequate provision is made for cleaning,

maintenance, adjustment and repair Where setting, testing and start-up of machinery is required with the final means of

safeguarding removed, interim safeguards have been provided Where it is not practical to guard machinery, a safe system of work is in place for

people operating or passing in close proximity Where a presence sensing system is in place: safe system of work are documented, a

clearly identified warning is provided when the guard is muted, and inspection andmaintenance records are maintained

Operators and maintenance personnel are properly trained, and are familiar with theoperation and the set up of the machinery and able to demonstrate safety features

Manufacturers decals, manuals and operator instructions are readily available and in the

English language

Asbestos safety checklist

Check Yes no n/a

The presence and location of asbestos at the workplace has been identified

Where asbestos has been identified, an assessment of risks has been conducted inaccordance with the Code of Practice for the Management and Control of Asbestos inWorkplaces [NOHSC:2018 (2005)]

Asbestos register is available and used at the workplace where asbestos has beenidentified

Where an asbestos register is present at the workplace, relevant people have receivedinformation and training on the contents and use of the asbestos register

Quad bikes safety checklist

Check Yes no n/a

The appropriate vehicle for the task and conditions has been selected

An approved helmet that meets Australian Standards has been provided and is used Quad bikes are regularly maintained in accordance with the operator manual Quad bike operators are adequately trained

Noise safety checklist

Check yes no n/a

A risk assessment on noise has been conducted where it is likely that workers areexposed to noise levels > 85dB(A)

So far as is practical, control measures have been put in place to reduce the risk ofinjury as a result of noise, where exposure levels exceed 85 dB(A)

So far as is practical, hearing protection has been provided to workers that areexposed to noise levels > 85dB(A)

Workers have received information and training in relation to noise at the workplace

Pressure vessels safety checklist

Check yes no n/a

Boilers and pressure vessels (Hazard level A, B & C) have been registered withWorkSafe Commissioner

Boilers/pressure vessels registration is displayed Drive belts are covered and guards in place Inspection records are made and kept in relation to plantfor instance annual

inspection reports for gas and oil fuelled boilers are available and kept


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Emergency procedures safety checklist

Check yes no n/a

An evacuation procedure and a diagram (showing the exits) are provided and displayed in aprominent place at the workplace

Emergency egress enables safe egress in event of an emergency (doors not obstructed)

Exit signs have been provided and are maintained

Adequate portable fire extinguishers have been provided and maintained

A fire blanket is available where deep fat fryers are in use

An adequately stocked first aid kit is provided at a central location

An adequate number of people have been trained in first aid, having regard to the types ofhazards and number of people in the workplace

Procedures are in place for isolated workers (means of communication are available andprocedures for regular contact are in place with isolated workers)

Violence and aggression safety checklist

Check yes no n/a

Workers have received information, instruction and training in relation to dealing with violenceand aggression (including hold ups, cash handling, difficult customers)

Procedures are in place in relation to violence and aggression

Procedures are in place in relation to cash handling and hold-ups (including post hold-up)

Security staff is provided and trained where applicable

Induction and new workers safety checklist

Check yes no n/a

Induction and training is provided in relation to emergency/evacuation procedures

Information and training is provided in relation to hazard and accident reporting

Safety induction training is provided to new and young workers in relation to hazards in theworkplace

Information and training in the use, maintenance and storage of personal protectiveequipment (PPE) is provided

Adequate supervision is in place to ensure that new and young workers are working inaccordance with safety instructions

The risk of injury or harm to (young) visitors is reduced by means appropriate for the workplaceand the type of work activity

Other issues safety checklist

Check yes no n/a

Reportable injuries and diseases have been notified to WorkSafe

Lost time injuries or diseases and hazards notified by workers have been investigated

Workplace facilities (eg. toilets, wash basins, other facilities) are in a clean condition

Gas cylinders are secured

Gas cylinders are not stored near ignition sourcesSafe work procedures are in place for changing gas cylinders

Outdoor gas patio heaters and LPG cylinders are not used indoors

Personal protective equipment is provided without any cost to workers, including personalprotective clothing and equipment (eg. broad brim hats, long sleave shirts and pants,sunscreen) to reduce exposure to UV radiation

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Sporting Facilities