Occupational Health and Safety Manual
Alexandra Beers and Taylor Bondy
OHSW_W22: Occupational Health and Safety
Sheila Maclean
April 19th, 2022
Table of Contents
1.0
Introduction to Occupational Health and Safety
2.0
The Importance of Safety and Loss Control
3.0
4.0
5.0
2.1
Costs of Accidents
2.2
Supervisor’s Role in Preventing Accidents
2.3
How to Involve Your Employees in Accident Prevention
Accident Reporting
3.1
3.2
3.3
Supervisor Role when an Accident Occurs
Safety and Emergency Procedures
Reporting Accidents to The Seashell Internal Reporting System (IRS)
3.4
3.5
Reporting Accidents to Workers’ Compensation Board of Nova Scotia
How to Effectively Utilize Witnesses and Reporting
4.1
What is a Hazard?
4.2
Common Hazards in Restaurants
4.3
Controlling, Preventing, and Reducing Hazards in the Workplace
4.4
4.5
How to Effectively Conduct Safety Inspections
Follow Up After Safety Inspections
Hazards and Safety Inspections
Appendices
5.1
5.2
5.3
On-the-Spot Safety Procedure
Injury Report Form (Worker’s Compensation Reporting)
Safety Inspection Checklist
5.4
Form for Recording Hazards
5.5
Hazard Identification: Sharp Objects
1.0
Introduction to Occupational Health and Safety
At The Seashell, we strive to provide a safe and healthy working
environment for all employees, customers, and other visitors.
Accidents in the workplace can have a tremendous impact on the
injured workers, their co-workers, and even their family members in
terms of pain or suffering, disability, stress, and loss or change of
employment.
A commitment to improving health and safety in the workplace
can aid in the retention of exceptional employees, boost morale
and productivity across the board, encourage employee
participation, and create a better working environment overall.
The following guide has been prepared by the Occupational Health
and Safety Committee with the purpose of educating our workforce to
prevent injuries or illness resulting from work-related causes, and to
minimize the losses of material resources and interruptions that can
occur following the accident.
1
2.0
The Importance of Safety and Loss Control
We are committed to fostering a culture of safety within the organization, and take a
dynamic approach to health, safety, and accident prevention. Studies have shown that 85%
of all workplace accidents can be avoided, with the majority of accidents being related to
human error, inattention, or chance occurrences. It is because of this that we believe that
many accidents can be avoided with proactive engagement from all employees and an wellestablished Internal Responsibility System. In addition to our duties as your Employer, all
employees, including supervisors, have a personal responsibility to protect themselves and
their fellow co-workers against potential hazards in the workplace.
Responsibilities of the Employer:
 Ensure that equipment is maintained in accordance with safety standards,
 Provide all employees with the necessary support and training to carry out
responsibilities related to health and safety,
 Ensure all employees are familiar with potential health and safety hazards in the
workplace,
 Investigate incidents that have resulted in workers being injured or equipment
being damaged,
 Co-operate with the Joint Occupational Health and Safety Committee and
Department of Labour and Advanced Education OHS Officers
 Comply with the Nova Scotia Occupational Health and Safety Act at all times
Responsibilities of the Supervisor:





Ensure the health and safety of all employees who work under your direct
supervision,
Conduct regular safety inspections to ensure that all hazards in your work
environment are eliminated or reduced to improve safety,
Report all workplace injuries to the Worker’s Compensation Board of Nova Scotia,
Ensure that all employees under your supervision are aware of the hazards that exist
in the workplace, and
Ensure that all employees under your supervision have access to the appropriate
personal protective equipment, which is being used in accordance with established
safety procedures and is regularly inspected and maintained.
Responsibilities of All Workers:





Immediately report any potential hazards in the workplace to your supervisor,
Ensure that you are wearing the proper Personal Protective Equipment (PPE) for
the task being completed,
Never work under the influence of any alcohol, drugs, or other substances, or if you
are overly tired,
Utilize any safety procedures that have been provided for hazard reduction, and
Co-operate with representatives of the Joint Occupational Health and Safety
Committee.
2
2.1
Cost of Accidents
In 2020, there were 196 time-loss claims in the Nova Scotian food service industry, with a
total of 1,142,835 days of work being lost across all industries due to workplace injuries.
Accidents can be financially devastating when considering both direct and indirect costs.
Direct costs can include the cost of Worker’s Compensation claims, increased insurance
premiums, in addition to wage costs and disability insurance for injured employee(s) .
Indirect costs are related to damage to equipment or the cost of rental equipment, cost
of investigating the accident, the cost of finding and/or training temporary employees to
replace the injured employee(s), and production/service interruption leading to a loss of
revenue, productivity, or customers.
2.2
Supervisor’s Role in Preventing Accidents
Supervisors are the strongest allies of safety efforts in the workplace and must work to
ensure a safe and healthy working environment for all employees. All supervisors should
attempt to incorporate safety into their leadership style so that they can project expectations
to their staff and lead by example to prevent accidents in the workplace.
At The Seashell, our supervisors have a responsibility to:
 Know about health and safety expectations and rules,
 Seek out potential and actual hazards in the workplace,
 Take action to eliminate or reduce hazards,
 Motivate employees to exhibit positive and safe behaviour,
 Foster a culture of safety while demonstrating good practice leadership – for example,
if you see a pen on the floor, pick it up so that nobody will slip!
2.3
How to Involve your Employees in Accident Prevention
Employees in Nova Scotia have three basic worker’s rights:
1. The Right to Know: employees are entitled to know about issues or hazards that
can impact their health and safety or that of another in the workplace, especially
when the hazard is directly associated with their position.
2. The Right to Refuse: employees have the right to refuse unsafe or unhealthy work
that they believe will endanger the safety of themselves or another person in the
workplace.
3. The Right to Participate: employees have the right to participate through joining
the Joint Occupational Health and Safety committee, reporting unsafe conditions
they notice in the workplace, and through voicing their concerns or opinions
regarding issues in the workplace that can impact their health and safety, or that of
the workplace.
Accident prevention starts with employee awareness. All employees at the restaurant must
be aware of any safety issues so that they are engaged in the health and safety process,
fostering a culture of safety from the bottom-up.
3
Restaurant & Kitchen Safety Training:
Every employee is encouraged to play an active role in creating a safe environment as a part
of our proactive accident prevention strategy in the restaurant. Upon hire, all employees will
participate in a mandatory Restaurant and Kitchen Safety Training course offered by The
Seashell. Restaurant and Kitchen Safety training must be re-completed every 5 years to
ensure that knowledge is maintained.





The primary focus of this course is to ensure employees are aware of the best
restaurant safety practices to prevent workplace injuries or illness in the food service
industry,
Employees will understand their basic rights in relation to safety in the workplace,
Employees will understand that the risks of unsafe acts and behaviours in the
workplace have an impact on everyone.
Employees will be given step-by-step guidance on how to complete and submit an
Accident Report Form to The Seashell Occupational Health and Safety Committee
representative, Rhiannon Gillis.
Employees will have the opportunity to voice their ideas or concerns on current
safety procedures and policies that impact their own safety at The Seashell.
The Seashell Joint Occupational Health & Safety Committee Meetings:
At The Seashell, we have a joint occupational health and safety committee which is composed
of employees who work within the restaurant, representatives from the Human Resources
team, and participants from senior management. The committee gives all staff members the
opportunity to maintain an internal responsibility system for dealing with health and safety
issues at The Seashell.



Meetings will be held on the last Wednesday of every month in The Seashell dining
room from 2pm to 3pm.
All employees will receive an email invitation one-week prior to every meeting to
encourage participation from all departments; even if you are not a member of the
committee, we encourage all employees to attend the committee sessions if they are
interested in health and safety in the workplace.
Committee meeting notes will be recorded and posted in The Seashell breakroom and
emailed to all employees on the Sunday of the same week to ensure all employees
have access to the health and safety information that was discussed.
4
3.0
Accident Reporting
In Canada, it is a legal requirement to report accidents in the workplace. Communicating
the severity of an accident helps us as the Employer and the Workers’ Compensation Board
to identify how and where the risks occurred and whether it should trigger the investigation
process.
Why do we report accidents?
 To provide accurate information which can later be used for risk assessment,
 To contribute to the maintenance of a healthy workforce,
 To increase communication and raise awareness about health and safety issues,
and
 To enable a thorough investigation of an accident if deemed necessary
Near Misses are incidents that did not cause harm to employees or the property but had the
potential to do so.
Why do we report near misses?
 To identify hazards that may not have been obvious to the organization,
 To assist in the development of solutions for identified hazards,
 To encourage employee participation in their occupational health and safety, and
 To work proactively in hopes of preventing similar incidents from occurring
3.1
Supervisor Role When an Accident Occurs
At The Seashell, we work hard to prevent accidents from happening in the first place;
however, when they do occur, the importance shifts to protecting the safety of our employees
in the moment, accurately reporting the accident, and assisting the employee(s) through the
return-to-work procedure. Accidents have to be handled on a case-by-case basis, but a list
of reminders has been provided below to assist you if an accident is to occur in your
workplace.
1.
2.
3.
4.
5.
6.
Assess the scene of the accident to ensure the safety of injured or involved employee(s)
Seek the appropriate medical attention for the injured employee(s)
Complete an Accident Report Form (see Section 3.2 for internal reporting procedures)
Immediately submit the completed Accident Report Form to the Joint OH&S Committee
Notify the employer of the accident or near-miss occurrence as soon as possible
Contact the injured employee(s) to check-in and provide reassurance about the returnto-work process
7. Report any accident to the Worker’s Compensation Board of Nova Scotia within 5
business days if the employee required medical attention or lost time from work as a
result of the accident (see Section 3.3 for external reporting procedures).
8. Assist the injured employee(s) in the return-to-work process while remaining
empathetic, letting them know that you are concerned for their health and well-being.
5
3.2
Safety and Emergency Procedures
The way that we respond to accidents can vary on a case-by-case basis. As a standardized
measure, we ask that all employees of The Seashell follow our company’s on-the-spot safety
and emergency procedure in the case of all workplace accidents. A copy of the on-the-spot
safety procedure can be found in Appendix 5.1; the information will also be posted across
the organization (ie. In the breakroom, the kitchen, the storage room, etc) so that employees
can easily access the information in the case of an emergency.
3.3
Reporting Accidents to The Seashell Internal Reporting System (IRS)
As a supervisor, you will be responsible for completing an Accident Report Form to be
submitted to The Seashell’s Joint Occupational Health & Safety Committee immediately
following any workplace accident. Accident Report Forms should be completed by the
supervisor with assistance from any employee(s) who was injured or involved in the
accident.
The following information will be required on the Accident Report Form:








The name, age, position, department, and contact information for all employee(s) who
were injured or involved in the accident/near miss,
The name, position, department, and total number of witnesses, if any,
The name, position, and contact information of the employee who is completing the
form,
The date, time, and location of the accident/near miss occurrence,
Whether or not the accident resulted in an injury or fatality,
A written explanation of what happened and how/why the accident or near miss
occurred,
The type of treatment to be received by injured employee(s) and the name of their
medical practitioner (when available), and
The number of days that the injured employee(s) are expected to be absent, if any.
It is imperative that the Accident Report Form be submitted by email or fax to the JOHSC
Representative from the Human Resources Department immediately following the
accident or near miss occurrence. Any delays in reporting as a result of completing postaccident safety measures must be relayed to the JOHSC Representative from the Human
Resources Department. Completed forms can be submitted to:
Rhiannon Gillis
The Seashell JOHSC Employee Representative
(902) 222-3333
RG.seashell.ohsc@gmail.com
6
3.4
Reporting Injuries to the Workers’ Compensation Board (WCB) of Nova Scotia
As a supervisor, you will be required to complete an Injury Report Form to be submitted to
the WCB following any workplace accident. Employees who are injured at work are covered
under the Nova Scotia Worker’s Compensation program which works as a type of disability
insurance for individuals who suffer from injuries or illness as a result of workplace
accidents. By law, employers are required to report all accidents and incidents to the
Workers’ Compensation Board (WCB) of Nova Scotia in a timely manner.
Accident involving an injury requiring medical
attention or lost time from work
Accident involving a serious injury
Serious incident
Fatalities
Within 5 business days
ASAP, within 24 hours
ASAP, within 24 hours
Immediately
How do I report accidents to the Worker’s Compensation Board of Nova Scotia?
When reporting to the Workers’ Compensation Board of Nova Scotia, complete the Injury
Report Form found in Appendix 5.2 with all necessary information, being as detailed as
possible. Once the injury report form has been completed, it can be submitted to the WCB
online through MyAccount, by mail, or by fax to (902) 491-8001.
Worker’s Compensation Board (Halifax Office)
5668 South St, Halifax, Nova Scotia
B3J 2Y2
3.5
How to Effectively Utilize Witnesses and Reporting
A crucial part of accident reporting is speaking to those who witnessed the accident to
establish a complete understanding of the events that occurred. Collecting accurate
information from witnesses assists with the determination of the frequency and causes of
accidents. Investigating past similar reports can also help to identify the cause to create an
safer working environment for all. As a supervisor, you may be asked to assist with witness
interviews and record witness statements in detail while remaining concise:
Types of Witnesses:
Primary witnesses are those who were present and saw the accident take place with their
own eyes.
Secondary witnesses are those who did not see the accident but were in the vicinity when
it took place or immediately before or after.
Tertiary witnesses are those who were not present at the time of the accident, nor before
or after, but still may have valuable information to be used as evidence. This may include
an employee who voiced a leak in the vicinity days before the accident.
7
When are witness interviews conducted?
Witness interviews are conducted immediately after the accident occurs. This will help to
generate accurate information before witness’ recollections begin to blur. This also helps
to lower the risk of interference from other witnesses.
What type of questions are asked in witness interviews?
Open-ended questions are best for conducting interviews to encourage witnesses to give
detailed explanations rather than a “no” or “yes” answer. Ask the witness to describe their
experience and probe when needed (what happened next?). It is important to confirm your
own understanding of witness statements to collect the most accurate information.
How are questions asked in witness interviews?
Questions are to be asked in a calm manner to put witnesses at ease. Refrain from using
blame, frustration, or anger towards any witnesses, especially those who may have just
experienced a traumatic event. It is important to show empathy and keep lines of
communication open throughout the interview.
8
4.0
Hazards and Safety Inspections
4.1
What is a Hazard?
A hazard can be broadly classified as a situation in the workplace that has the potential to
cause injury, illness, or death and damage to equipment. More specific examples of hazards
that can impact food service workers are noted in Section 4.2.
Although hazards are present in most lines of work, individuals who work within the
food service sector have a 60% higher chance of suffering from work-related hazards
when compared to individuals in other sectors.
4.2
Common Hazards in Restaurants
Slips, Trips, and Falls: slipping, tripping, or falling is one of the top hazards in the food
service industry, with more than half of injuries resulting from slippery or wet floors.
Sprains, Strains, and Pains: musculoskeletal injuries are the number one injury that
employees sustain in the workplace. Food service workers are required to complete
repetitive tasks (for example: lifting, bending, and knife handling) which can lead to injury
if proper safety measures are neglected.
Fire Hazards: cooking equipment that has not been properly maintained or is being used
incorrectly make up more than half of all restaurant fires.
Falling Objects: if not stored properly, pots, pans, and other materials can fall and cause
injuries such as cuts, bumps, and potentially concussions.
Working with Hazardous Chemicals: improper use of supplies such as degreasers,
soaps, or dishwashing liquid can cause skin problems, chemical burns, and other more
severe injuries.
4.3
Controlling, Preventing, and Reducing Hazards in the Workplace
Most workplace injuries or illnesses can be prevented if we identify workplaces hazards and
take the necessary steps to control them. Risk assessment is the process where we identify
hazards or risks that have the potential to cause harm. After we have identified the hazards
within our workplace, we then evaluate the potential risk that is associated with the hazard.
Once we have analyzed the hazard and determined the potential risk associated, we use risk
control to determine appropriate ways that we can eliminate or partially reduce the risk
associated with the hazard. Some examples of risk control would be:




Selecting the appropriate safety features when purchasing or replacing equipment,
Modifying work processes or safety procedures following hazard identification,
Developing and implementing safe work procedures for hazardous tasks, such as knife
handling, and
Ensuring that employees use the appropriate personal protective equipment for the task
they are completing, in addition to following all safe work procedures.
9
4.4
How to Effectively Conduct Safety Inspections
As a method of risk assessment and control, we set aside time once a month to conduct
preventative workplace safety inspections with the purpose of identifying unsafe conditions
or acts that may cause injury so that we can implement the proper corrective measures. At
The Seashell, we require our supervisors to conduct a scheduled safety inspection at the end
of each month. However, we also require a safety inspection following any workplace
accident or following the addition of new equipment.
Safety investigations are conducted by a supervisor with a representative from the Joint
Occupational Health and Safety committee present. It is also recommended that an
employee from the department be present during the safety investigation as they are the
ones who frequently work in the environment being inspected. When is the safety
investigation conducted?
A safety inspection checklist has been provided in Appendix 5.3 which can be used while
conducting your safety inspection; in addition to this, tips have been listed below to assist
the supervisor when conducting their safety investigation:
4.5





Follow Up After Safety Inspections
Use the checklist provided to ensure that your inspection is thorough and consistent
from month-to-month,
Look for additional hazards that may not have been included in the safety inspection
checklist; the work environment is constantly changing, so it may be beneficial to ask
yourself what duties would be performed in that work area,
Observe how the employees perform tasks to ensure they are following safe work
procedures, including the use of personal protective equipment when applicable,
If you are unsure, ask workers how they perform their tasks and ask about safety
concerns related to their position,
Record any unsafe actions or conditions that are observed so that they can be
remedied following the safety inspection.
Take the time to document and remedy serious hazards or work practices and
communicate with employees regarding the inspection that was conducted. A copy of the
hazard documentation form can be found in Appendix 5.4, which must be completed
immediately following the safety inspection and submitted to The Seashell’s JOHSC Employee
Representative. Once this has been completed, create an action plan to remedy or minimize
less serious hazards and communicate the plan with the employees so that they are aware
of any follow-up action that may take time to complete, such as purchasing or renting new
equipment. Maintaining communication with your employees throughout the process
will show them that you care about their health and safety in the workplace.
10
5.1 – On-the-Spot Safety Procedure
WHAT TO DO IF AN ACCIDENT OCCURS
Accidents in the workplace impact everyone. If you are the first at the scene of an accident,
you have a responsibility to follow The Seashell’s step-by-step emergency safety procedure
to ensure your safety, in addition to the safety of all other members of the restaurant who
could be impacted by the accident
1. ASSESS THE RISK The hazard that caused the accident could still be a danger to
others. Employee health and well-being is our top priority, especially in the event of
an injury. Assess the scene of the accident to ensure that your own safety is not at risk
before acting. Do not enter a situation that will put your own safety at risk.
2. GET HELP Do not attempt to resolve the accident on your own. In the case of an
emergency, such as a fire, bodily injury, or robbery, call 911 immediately for the
appropriate assistance. Even in non-emergency situations, the injured employee(s)
may still need to be taken to the hospital to assess the extent of the damage or injuries
caused.
3. SECURE THE SCENE Once emergency services have been called, secure the scene
of the accident as efficiently and as safely as possible to prevent further injuries or
damages and to assist in the follow-up investigation. Consider environmental factors
such as:
 Smoke,
 Loose or falling objects,
 Leaks,
 Broken glass.
4. TAKE ACTION Take the appropriate action to mitigate further injuries or damages
such as:
 Perform first aid,
 Comply with emergency services,
 Evacuate people from the premises,
 Remain calm.
5. REPORT THE ACCIDENT Once emergency services have arrived and released
you from first-responder responsibility, complete and submit an Accident Report
Form regarding the accident to the Occupational Health & Safety Committee
immediately following the accident.
Rhiannon Gillis
Joint Occupational Health and Safety Committee Representative
PHONE: (902) 222-3333 : EMAIL: RG.seashell.ohsc@gmail.com
5.2 – Injury Report Form (Worker’s Compensation Reporting)
5.2 – Injury Report Form (Worker’s Compensation Reporting)
5.2 – Injury Report Form (Worker’s Compensation Reporting)
5.3 – Safety Inspection Checklist
SAFETY INSPECTION CHECKLIST
Use the following checklist to assess your workplace during regular safety inspections. Go over
all aspects of the workplace to identify and eliminate or reduce the effects of possible hazards. If
a hazard is identified but not on the inspection checklist, use the ‘other’ section located in #13 to
make note of the potential hazard.
Location: ________________________
Date of Inspection: ___________________
Inspection Completed by: _______________________________________________________
No.
Area or Item
1
Floors
A
B
C
D
E
Floors are clean and free of oil, grease, or waste
No tripping hazards are present
Signs are posted to warn of areas where the floor is wet
Floor or carpet is in good condition and is not worn out or lifting
There are no protruding objects (nails, wires, etc)
2
Storage
A
B
C
D
E
F
Supplies and materials are properly stored on shelves
The storage layout minimizes lifting that could lead to injury
The storage area is appropriate for the materials being stored
Trolleys or dollies are accessible to assist in moving heavy items
Storage shelves and racks are in good condition
Storage areas are clearly marked
3
Lighting
A
B
Lighting is adequate for the work being completed
Emergency lighting is working properly
4
Stairs and Walkways
A
B
C
D
E
F
G
Handrails for stairs are securely fastened to the wall
Stairs and walkways are clear of materials, equipment, and debris
The anti-slip treads on stairs are in good condition
Aisles are unobstructed and wide enough for normal traffic
Mirrors are installed at blind corners
Escape routes are unobstructed
Escape routes meet the provincial standard
5
Maintenance of Equipment and Machinery
A
B
C
D
E
Ladders are safe and in good condition
Ladders are stored in a safe and proper place
Equipment or machinery is clean and in good condition
Appropriate safeguards are effective and in the proper place
Tools and utensils are not damaged
Status





S
S
S
S
S





U
U
U
U
U





N/A
N/A
N/A
N/A
N/A






S
S
S
S
S
S






U
U
U
U
U
U






N/A
N/A
N/A
N/A
N/A
N/A
 S  U  N/A
 S  U  N/A







S
S
S
S
S
S
S







U
U
U
U
U
U
U







N/A
N/A
N/A
N/A
N/A
N/A
N/A





S
S
S
S
S





U
U
U
U
U





N/A
N/A
N/A
N/A
N/A
5.3 – Safety Inspection Checklist
6
Waste Disposal
A
B
C
D
E
There is an adequate number of waste containers
Appropriate containers are present for toxic or flammable waste
Waste containers are in suitable locations
Waste containers are emptied regularly
Chemical waste is handled in accordance with legislative standards
7
Hazardous Materials
A
B
C
D
E
Material Safety Data Sheets (MSDSs) are provided for all hazardous
materials
Hazardous materials are clearly labelled
Hazardous materials are properly stored with appropriate segregation
Hazardous materials are properly disposed of
All hazardous materials and dangerous goods have been identified
8
Emergency Measures
A
B
C
D
E
F
G
First aid kit(s) are accessible and clearly labelled
First aid kit(s) are adequate and clean
Extinguishers have been inspected within the last year
Extinguishers are easily identifiable and not obstructed
Extinguishers are appropriate for the types of fire they control
Emergency exits are clearly marked and not obstructed
Sprinkler systems have been inspected and are in good condition
9
Environment
A
B
C
Ventilation is clear from debris with screens on all openings
There are no persistent odours or fumes
Workers are protected from cool drafts or excessive heat





S
S
S
S
S





U
U
U
U
U





N/A
N/A
N/A
N/A
N/A
 S  U  N/A




S
S
S
S




U
U
U
U




N/A
N/A
N/A
N/A







S
S
S
S
S
S
S







U
U
U
U
U
U
U







N/A
N/A
N/A
N/A
N/A
N/A
N/A
 S  U  N/A
 S  U  N/A
 S  U  N/A
10 Sanitation
A
B
C
D
E
F
G
H
Cleaning materials are stored away from food areas
Consumable materials are properly stored
Food preparation areas are clean and free from food residue
Cleaning cloths are in sanitary condition
Crumb traps are clean and free from excessive debris
The interior of the fridge is clean and free from food residue
Sink faucets and drains are clean and operating correctly
Small appliances are unplugged when not in use and properly stored








S
S
S
S
S
S
S
S








U
U
U
U
U
U
U
U








N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
5.3 – Safety Inspection Checklist
11 Electrical Safety
A
B
C
D
E
F
G
Wall outlets are not damaged
Power cords, plugs, and switches are in good condition
Power cords do not cross walkways
Temporary cords are taped in place
There are no exposed or bare wires
Extension cords are for temporary use only
There is clear access to electrical panels







S
S
S
S
S
S
S







U
U
U
U
U
U
U







N/A
N/A
N/A
N/A
N/A
N/A
N/A










S
S
S
S
S
S
S
S
S
S










U
U
U
U
U
U
U
U
U
U










N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A





S
S
S
S
S





U
U
U
U
U





N/A
N/A
N/A
N/A
N/A
12 General Housekeeping
A
B
C
D
E
F
G
H
I
J
Damaged fixtures and/or equipment is clearly marked
Wall and ceiling fixtures are securely fastened
Wastebaskets are not placed in areas where they may be tripping hazards
Materials are not stacked on surfaces
Employees are using personal protective equipment properly
Employees know where to find personal protective equipment
Employees know where to find MSDSs for hazardous materials
Employees know where to go and who to call for first aid assistance
Employees exhibit proper manual lifting techniques
Employees are trained to use fire extinguishers
13 Other
A
B
C
D
E
5.3 – Hazard Recording Form
HAZARD RECORDING FORM
Use this form to record any identified hazards and the corresponding action taken by
supervisors or management at The Seashell.
Location: ________________________________________
Date: _________________________________________
Completed by: __________________________________
Name of Supervisor: _______________________
Description of Hazard
Why is it a Hazard?
Description of Immediate Action Taken
RESPONSE & EVALUATION
Step 1: Identify Hazard (To be completed by Supervisor or Management)
Name:
Date Received:
Comments
Risk Assessment
Action Taken or Recommended
Date of Action Completed:
Step 2: Follow-up Evaluation
Name of Supervisor:
Did the action resolve the hazard?
Signature: _____________________________
☐ No Risk
☐Low ☐Moderate
☐High
Date of Planned Action:
Date of Follow-up:
Is further action required? If so, what?
Date of Documentation: ____________________________
5.5 – Hazard Identification: Sharp Objects
SAFETY TIPS FOR WORKING WITH SHARP OBJECTS
Employees are at risk of injury from accidents that result in cuts from sharp objects, but
may be injured as a result of the repetitive and long-term use of tools such as knives, which
can be damaging to the hand, arm, and shoulder.
Tools or equipment with sharp blade or edges can include, but are not limited to:
Knives or other utensils, scissors, equipment with blades or moving parts, such as
processors, mixers, blenders, etc.
Before you Start:
 Make sure you are wearing cut-resistant gloves, closed-toe shoes, and tight-fitting
sleeves,
 Choose the right tool for the right job; for example, a knife shouldn’t be used as a can
opener or peeler.
 Inspect your tool to ensure it is sharp, clean, and in good condition – a dull knife
will require more force than a sharp one, which increases your chance of injury
 If using a mechanical tool, ensure that all guards and safety devices are in place and
functioning properly
While You’re Working:
 Always cut away from your body and make sure that there are no body parts in the
path the blade may take if it were to slip,
 Cut on a stable surface, such as a cutting board or slip-resistant matting
 If using a mechanical tool, turn off and unplug the equipment before trying to dislodge
any items, and before post-use cleaning
 Keep your workspace clean and free from debris or other items that may cause a
tripping hazard
 When not using your tool, ensure it is stored in a safe place, such as a sheath or holster
After you Finish:
 Clean tools immediately after use or place in a labelled container for sharp objects.
 Store tools in a safe place, such as a sheath or holder
 If using a mechanical tool, ensure that you unplug the machine prior to cleaning
Best Practices:
 Never pass or throw a tool to another employee; instead, place the tool on a flat
surface, and let the other person pick it up.
 If a tool drops, don’t try to catch it! Quickly move out of the way and let it fall, then
pick it up and sanitize before further use
 Never leave a sharp tool in a place where it cannot be immediately seen; for
example, do not place a knife in dishwater or below a stack of containers.
 When walking with a sharp tool, hold it so that the tip and blade are pointed down
and parallel with your side
References
7 dangerous restaurant hazards that can hurt your restaurant. Alliance Insurance Group
RSS. (2018, October 4). Retrieved April 18, 2022, from
https://www.allinsgrp.com/blog/7-dangerous-restaurant-hazards-that-can-hurtyour-restaurant.aspx
Class Materials (Strategic Importance of Occupational Health and Safety PowerPoint from
March 29th, 2022).
Class Materials (Safety Programs & Safety Policy PowerPoint from March 29th, 2022).
Class Materials (Injury Prevention Overview from April 12th, 2022).
D&C Crane Hire LTD. Safety Graphic (Retrieved April 17, 2022)
Government of Canada, C. C. for O. H. and S. (2022, April 18). Working safely with sharp
blades or edges : Osh answers. Canadian Centre for Occupational Health and Safety.
Retrieved April 18, 2022, from
https://www.ccohs.ca/oshanswers/safety_haz/sharp_blades.html
Hazard Reporting Form (1-19 Workers). Workplace Safety & Prevention Services
(December 9, 2020). Retrieved from https://www.wsps.ca/resourcehub/checklists/hazard-reporting-form-1-19-workers
Injury stats. Workers' Compensation Safety Board of Nova Scotia. (n.d.). Retrieved April 18,
2022, from http://www.worksafeforlife.ca/Home/Your-Safety-Plan/Injury-Stats
Injury stats. Workers' Compensation Safety Board of Nova Scotia. (n.d.). Retrieved April 18,
2022, from http://www.worksafeforlife.ca/Home/Your-Safety-Plan/Injury-Stats
Reporting accidents, incidents and diseases. (n.d.). Retrieved April 18, 2022, from
https://www.hse.gov.uk/toolbox/managing/reporting.htm
Safety Leadership: The Supervisor’s Role. Calendar. (n.d.). Retrieved April 18, 2022, from
https://www.aist.org/calendar
WCB injury report - WCB.NS.CA. Workers' Compensation Board of Nova Scotia. (n.d.).
Retrieved April 18, 2022, from
https://www.wcb.ns.ca/Portals/wcb/Forms/Injury%20Report%20%20WCB%20Nova%20Scotia.pdf?ver=2021-06-24-120652-260
Workers' compensation safety board of nova scotia. Workers' Compensation Board of Nova
Scotia > Workplace Injury Insurance > Report an Injury. (n.d.). Retrieved April 18,
2022, from https://www.wcb.ns.ca/Workplace-Injury-Insurance/Report-an-
Injury.aspx#:~:text=The%20quickest%20and%20easiest%20way,our%20Halifax%2
0or%20Sydney%20offices
Workplace accidents in the restaurant industry. Restobiz. (2016, March 31). Retrieved April
18, 2022, from https://www.restobiz.ca/workplace-accidents-in-the-restaurantindustry/