ohsrm PART A
Department: School of Biological Sciences
One PART A form can be used to identify and record numerous hazards and hazardous jobs.
Refer to the ohsrm Guidelines for further information.
Step 1. Identify hazards and hazardous jobs
Ref. #
List & describe the hazards and hazardous jobs
Priority
Identify hazards by:
- Consulting with workers
- Observing work practices
- Reading labels and literature
- Reviewing incident and injury
reports
Examples:
- Carrying heavy materials
- Trip hazard in walkway
- Repetitive action without break
- Driving a long distance
- Using a hazardous substance
Use of pickled plant materials preserved in 70% ethanol 6 (--) (!)
- Noise from machinery
Step 2. Assign priority for each hazard and hazardous job
For each of the hazards and hazardous jobs listed in Step 1, record a priority rating in the column beside that
hazard/job after referring to the matrix below. The likelihood of injury will be reduced if effective risk control
measures are already in place e.g., safe operating equipment and procedures, trained staff etc.
Found a hazard? Think about:
How severely could it hurt someone? 
How likely is it to hurt someone?

very likely ++
could happen regularly
!!! kill or disable
!! several days
off work
! first aid
1
2
3
likely +
could happen occasionally
2
3
4
unlikely could happen, but only rarely
3
4
5
very unlikely -could happen, but probably never will
4
5
6
The numbers show how important it is to do something:
1 do something immediately
6 do something when possible.
PART A completed by: Anne-Laure Markovina
Date:
24/03/09
ohsrm PART B
Department: School of Biological Sciences
Use one PART B form for each hazard or hazardous job.
Refer to the ohsrm Guidelines for further information.
Step 3. Assess the risk
Assess the risk for the top priority hazards identified in PART A i.e., begin with those rated 1, then 2 etc.
Ref. #
Description of the hazard or hazardous job
Use of pickled plant materials for teaching purposes
Priority
Identification Date
6 (--) (!)
24/03/09
What makes it hazardous? Consult with the workers to find out which factors are relevant:
Tick relevant boxes and record observations or comments.
 The physical activity required
Involves repetitive action, physical exertion, awkward posture etc.
 The work environment
Lighting, work layout, temperature, egress routes, isolation, traffic etc.
The nature of the hazard itself
Irritant if inhaled, ingested and if absorbed through the skin
Hazardous substances, sharps or blades, radiation, potentially violent clients etc.
The individual(s) involved
Second year students, supervised by academic and technical
staff
Level of training or experience, physical capacity, health status, age etc.
Other risk factors or comments
70% ethanol is flammable
Record the names of those consulted when assessing the risk
Anne-Laure Markovina
Date
24/03/09
Step 4. Control the risk(s)
Control the risks(s) by addressing the risk factors found in Step 3.
Consider the hierarchy of hazard control and record what controls will be used in the short term and longer
term. Record also who is responsible for implementing the control(s) and the due by date(s).
Describe the risk control(s)
Staff displaying pickled materials must wear PPE
including gloves and safety goggles.
Jars of plant materials are small enough to be
safely transported from pickle store to teaching lab
(Badham)
Students only come into contact with very low
volumes of ethanol once plant material is taken out
of original containers for display.
Who is responsible for implementation
Margaret Gilchrist and Anne-Laure
Markovina
Due by date
Margaret Gilchrist and Anne-Laure
Markovina
Margaret Gilchrist and Anne-Laure
Markovina
Do not use Bunsen burners of naked flames
Laboratory supervisors and
demonstrators
Use of least hazardous chemicals in formulation i.e.
no formalin.
Technical staff preparing solutions
Record the names of those consulted when deciding on risk control measures
Michael Joseph, Margaret Gilchrist
PART B completed by: Anne-Laure Markovina
Date:
24/03/09