...BSBWHS501A Task 2 - 2.1/2.2 project, Report 2.1 List the forms, registers and records that your organization uses to collect the information on WHS incidents, injuries and near misses. How could analysing these records help the PCBU or health and safety officer improve WHS performance in your organization? • Hazard assessment checklist • Inspection forms • Incident reports • Sickness absence records • Medical records / employee history of exposure • Worker’s compensation records • Performance appraisal and training records By analysing the above mentioned documents, the PCU/health and safety officer can conduct risk assessments and alter the risk controls if necessary. These documents can act as a medium of communication between employer...
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...Cafeteria workers have made many students sick by not wearing proper gloves or reporting to work when having infectious disease. Food borne illness are especially concerning for children because they do not have the immune system needed to handle virus unlike adults. School ask for help for the checklist to know what sanitation standards are needed. International School for Food Protection (ISFP) was developed to provide an environment different from traditional professional adults learning experience. According to Chuck Jolley, to meet the complex food safety facing the Food Industry, the ISFP curriculum is influenced by the Science and Technology to reflect the changes taking place in the food industry. It encourages people to look at old problems in new ways I order to find unique solutions. The Food Service Operation of the Chambersburg Area School District in Franklin, Pennsylvania is extremely concerned with the food safety that they served to the students of the district....
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...Learning and Development Identified Training needs: Some of the training needs we identified based on the case study were as follows: 1. Gender Sensitivity Training 2. Job skill training 3. Safety Training. Some of the methods that might be used to identify training needs are: 1. Surveys 2. Interviews- gender sensitivity training 3. Skill Matrix Gender sensitivity: Identifying the needs: We have used the interview format to identify this. Since the interview will be dealing with a very emotional and sensitive information, the interviewer must be chosen carefully and have good listening skills. All information must be kept confidential, and the interviewee will be assured of this. The interview will be semi-structured. Some questions are: 1. Do you think men and women with equal efficiency can do all kinds of work? 2. Are women paid less as compared to their male counterparts? 3. Do you feel your work is not taken seriously and/or your say is not considered in decisions by male colleagues? (ask a female employee) 4. Have you ever been sexually harassed at the workplace? 5. Do you think women cannot be good bosses? (ask a male employee) 6. Are women given flexibility in work hours? Training method : Class-room teaching What will be covered: * Getting to know each other-Expectations & Anxieties-To analyze perceptions and Understanding, * Causes of Misunderstandings * Understand the perception men and women have about...
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...DECLARATION I Japhet NKURUNZIZA ,do declare that this research project is my own work. I have to do the best of my knowledge acknowledged all authors or sources from where I got information. I further declare that this work has not been submitted in any university or institution for the award of a degree or any of its equivalents. Signed…………………………………………..date………./……………/………………. APPROVAL This is to acknowledge that this research project has been submitted with my approval. Signed…………………………..Date………………/……………./……………… Dr TOMBOLA M.Gustave, PhD DEDICATION To the beloved members of my family, colleagues and friends. ACKNOWLEDMENTS This thesis is yet another landmark achievement in my academic history. Yet, truth be told, I believe the completion of the same would not be possible it had to be for the incessant and unconditional help from different persons, physical and moral. My highest appreciation goes to my beloved mother Mrs. palacidia UWIZEYIMANA and my former headmaster, Etienne UWAGIWABO, my uncles, my friends Philip NSENGUWERA, Felix BIZINDA, brother and sisters for all the support and encouragement. I also appreciate the government of Rwanda for the support of financing my studies and Rwanda Tourism University College for the academic supports. Heartfelt thanks go to Dr TOMBOLA M. Gustave,PhD who devoted his precious time to the supervision...
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...DES/SBTAP Automotive Repair and Refinishing Environmental Compliance On-Site Evaluations Ali Etebari (603) 868-1447 E-mail: aetebari@vt.edu Facility: New Hampshire Department of Environmental Services (NH DES) Small Business Technical Assistance Program (SBTAP) 64 North Main St P. O. Box 2033 Concord, NH 03302-2033 Contact: Rudy Cartier NH DES Small Business Ombudsman Phone: 1-800-837-0656 Fax: 271-1381 E-mail: cartier@desarsb.mv.com Faculty Advisor: Dr. Ihab Farag 255 Kingsbury Hall University of New Hampshire Durham, NH 03824 TABLE OF CONTENTS Executive Summary 3 Introduction/Background 3 Goals/Objectives 4 Approach/Methodology 4 Chemical Usage, Equipment Needs 4 Releases/Wastes Generated at the Facility 5 Details of Work Accomplished/Project Results 5 Pollution Prevention Benefits 5 Recommendations for Future Efforts 6 References 6 Appendices: A. Sample Report 6 B. Evaluation Checklist 10 C. Microsoft Excel Spreadsheet 13 Executive Summary: SBTAP is offering small-scale automotive repair and refinishing businesses free confidential on-site inspections in order to increase their awareness of certain environmental compliance issues and their solutions. These issues, when ignored, often result in serious health hazards and legal consequences. Many small businesses are...
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...A STUDY ON EMPLOYEE MORALE AT ELGI EQUIPMENT LIMITED COIMBATORE A PROJECT REPORT Submitted by AMUDHA.S Reg. No. 088001112007 Of MAHARAJA ENGINEERING COLLEGE, Avinashi – 641654. In partial fulfillment of the requirements For the award of the degree Of MASTER OF BUSINESS ADMINISTRATION JULY, 2009 Faculty of Management Sciences School of Management Studies Anna University Coimbatore BONAFIDE CERTIFICATE This is to certify that the project work titled “A Study on Employee Morale at ELGI Equipment limited, coimbatore” is the bonafide work of AMUDHA.S, Reg no. 088001112007, who carried out the same under my supervision. Certified further that to the best of my knowledge the work reported herein does not form part of any other project work or dissertation on the basis of which a degree or award was conferred on an earlier occasion of this or any other candidate. This project work is submitted to Anna University Coimbatore as partial fulfillment of requirement for the award of degree of Master of Business Administration. _________________________________ Signature and Name of the Guide __________________________________ Signature and Name of the Director/HOD Submitted for the viva-voce examination held on__________________________ __________________________ ________________________ (Signature of External with date) (Signature of Internal Examiner with date) ACKNOWLEDGEMENT I extent my deep sense of gratitude and sincere thanks to our chairman...
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... there were some inconsistencies in the previous research findings. In terms of perceived value towards organic food product, most of the research found positive and not less also discovered negative result mainly due the lack of some special value in the eyes of consumers. For instance, higher in price, not value for money, satisfied with the existing conventional food, doubts on the product guarantee and unclear declarations of the organic status. The research aims to identify the perceived value factor and its impact towards the customers’ purchase intention in Malaysia. The findings of the study indicated that out of four factors, only perceived value and health consciousness influenced the customer purchase intention. However, food safety concern and religious factors were found to have less impact on customer purchase intention. The result has shown some similarities with the previous literature where Faculty of Business Management, Universiti Teknologi MARA, P.O Box 187, 08400...
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...of Health and Safety Management on Employee Safety at the Ghana Ports and Harbour Authority Ruby Melody Agbola ⃰ Department of Management, Central University College. P.O. Box 2305, Tema, Ghana * E-mail of the corresponding author: rubyagbola@yahoo.co.uk Abstract The Ghana Ports and Harbour Authority (GPHA) has been plagued with series of fatal accidents and catastrophes claiming the lives of many employees in recent years. The purpose of this study is to examine the Safety and Health Management Systems (SHMS) implemented by the GPHA, assess the effectiveness of these measures in reducing accidents and death; and evaluate the impact of accidents and work-related illnesses on the employee safety at work. The results reveal an organisation fraught with poor health and safety management practices, poor training in safety know-how, lack of information on dangerous chemicals and hazardous materials, lack of monitoring and enforcement of safety rules, unavailability of essential safety equipments, with adverse effects on employees and the organisational performance. GPHA must increase education and create awareness of the importance of health and safety, ensure collection and storage of data for effective monitoring and evaluation of safety performance. Keywords: Ghana, Ports, Harbour, Safety, Health 1. Introduction The health and safety (H&S) of employees is a very significant issue to consider with relation to the attainment of organizational goals. Health and safety policies and programs...
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...SANITATION AND MICROBIOLOGY MR.JONUS FREI (PROFESSOR) FOOD SAFETY MANAGEMENT SYSTEM (planning, DESIGN, IMPLIMENTATION & procedure) CONCEPT : FAST FOOD RESTAURENT. word count: 4106 date of submission: 11TH MARCH 2014 Submitted by : Krunal, Sumeet & hitesh table of content. Sr.No. | Content | Page number | 1 | Summary of assignment | 3 | 2. | Planning and designing of food safety system | 4 | 3. | Step 1: Global standard procedure for food safety. | 4 | 4. | Step 2 :Pre requisites programs | 4 | | Step 3: Senior management implementation. | 6 | | Step 4: Food safety / HACCP implementation program. | 7 | | Step 5:Food safety quality maintain documentation | 8 | | Step 6:Training and implementation | 9 | | Step 7:Internal auditing and checklists | 10 | 5. | Personal hygiene | 10 | 6 | Training | 11 | 7 | Facility design and layoutRestaurant lay outKitchen lay out. | 15 | 8 | Flow of food | 17 | 9 | Risk factors | 18 | 10 | Supplier selection program | 18 | 11 | Active managerial control | 19 | 12 | Sanitation program | 20 | 13 | PEST control system | 20 | 14. | References | 22 | summary of assignment Our main objective behind preparing this report is to understand the food safety management system and create, design and prepare system in our concept restaurant that is fast food restaurant situated near Lucerne, Switzerland. Our system is based on planning...
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...Schedule and implementation details. Introduction to BITS Pilani Review of important policies and practices Overview of benefits and services Enrollment in benefit plan Completion of various documents Statement of employer expectations Discussion of Organization programs Introduction to co-workers Tour of facilities Support on the job SCHEDULE AND IMPLEMENTATION DETAILS: DAY1 (DD/MM/YYYY): FACULTY REGISTRATION PROGRAM: TIMINGS 9.00AM-11.15 AM MORNING SLOT 11.30 AM-1.15 PM 1.15 PM-2.00 PM 2.00 PM-3.00 PM AFTERNOON SLOT 3.00PM-3.15 PM 3.15 PM-5.00 PM 11.15AM-11.30AM DETAILS Faculty Registration Tea Break VENUE LTC-5101 LTC Corridor Presentation Session -1 Lunch Fun Activity Tea Break Presentation session -2 &Questionnaire LTC-5101 Cafeteria behind Clock Tower Rotunda LTC Corridor LTC-5101 DETAILS: Registration (session 1): At this stage, all...
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...capable of causing diseases on the contact with any contact or absorption by body issues. Toxins greatly vary in the degree of severity from the minors such as bee stings to majors such as botulinum toxins Toxins are also constituents that are made by plants and are harmful to humans. But some toxins can be used in small doses and help in medication but become poisonous when used in large amounts DESCRIPTION OF IDENTIFIED PERSPECTIVE (natural sciences) In the natural science subjects such as biology and chemistry, toxins are well described and experimented on by scientists. In chemistry toxins are said to be chemical agent depending on their method of production. On the other hand, toxins that disturb organisms may be said to be biologically produced. Toxins can be either biologically or chemically produced depending on the mode of production. Agent of production may be chemical or biological. Examples of biological toxins are bacteria, viruses, fungi and protozoa among others. There are also physical toxins such as coal dusts, fibres of asbestos and silicon. This toxins are fatal when inhaled. Water can also be a physical toxicant when it’s too much in the body. Some gases are inert but displace of oxygen hence branded physical...
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...I. Applying TQM in Hospitality industry The hospitality industry has strong market competition; therefore, customer satisfaction and retaining loyalty will be crucial for a hotel’s success. The concept of quality management in hospitality industry is very important. The hospitality industry is one of the most important industries in the world that has been growing at unprecedented rate owing to the increased rate of globalization. The increased activities in tourism industry and increased international trade are among the factors that have led to increased growth of the hospitality industry. Total Quality Management (TQM) methodology can help organizations to achieve business excellence by improving customer satisfaction, cost effectiveness and competitive advantage. This methodology is useful for the hospitality industry. In a hotel, any quality problem will encourage guest complaints. A hotel serves human beings and everyone has different preferences and requirements which makes it more difficult to control quality in a hotel. For successful TQM practice, organizations have to integrate the quality management into the business strategy and to align the goals both horizontally and vertically throughout the various levels within the organization. In a typical hotel, there are three vertical levels - the senior management level, the business level (middle management) and the functional level (shop floor). Horizontally, there are departments – front office, food...
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...An Assessment of Medical Waste Management in Bawku Presbyterian Hospital of the Upper East Region of Ghana. Francis Abugri AKUM, Ghana (MPH, CEMBA, PhD Public Health Student of Texila American University) Email: akumfrancis@gmail.com Mob: +233 244 767 431 Abstract Background Medical waste unlike other ordinary waste poses serious health risk to the handlers, health staff, patients and the community. The area of medical waste management is neglected in most health care facilities in Ghana. The main objective of the study was to assess the Medical Waste management practices in Bawku Presbyterian Hospital of the Upper East Region of Ghana. Methods The study used structured questionnaires, observation checklist and key informant interview guide to collect data from management staff and waste workers. Results It was observed that there was low knowledge about medical waste among waste workers. Medical waste is not segregated, waste containers not coded/labelled, no secured storage area for waste, no budget specifically for medical waste management and no waste management manual in the hospital. Conclusion This study has shown that, waste management in the hospital is poor and has health implications to the handlers, staff, patients and visitors. Keywords: medical waste, Bawku Presbyterian Hospital, waste segregation, waste storage. Introduction Health care services generates waste just like other human activities which has to be managed and dispose...
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...TOTAL QUALITY MANAGEMENT OF LA PRIMERA POLLO INCORPORATION (LPPI): A PROPOSAL Chapter 1. THE PROBLEM AND ITS BACKGROUND Introduction In such a competitive environment resulted from world globalization and liberalization, firms survive with much difficulty unless they create the competitive advantage over their competitors (Adam et al., 2001; Samson & Terziovski, 1999; Terziovski & Samson, 1999). With the increasing competitive, business survival pressure and the dynamic, changing customer-oriented environment, total quality management (TQM) has been recognized as one of the important issues and generated a substantial amount of interest among managers and researchers (Ahire et al., 1995; Benson et al., 1991; Flynn et al., 1995; Powell, 1995; Samson & Terziovski, 1999; Sousa and Voss, 2002; Terziovski & Samson, 1999). Since 1980s, TQM has been regarded as one of effective ways for firms to improve their competitive advantage (Kuei et al., 2001). Leading pioneers in the quality area, such as Deming (1986) and Juran (1993), asserted that competitive advantage can be gained by providing quality products or services. Additionally, Eng and Yusof (2003) argued that quality holds the key competitiveness in today’s global market. In addition, TQM has widely considered as an effective management tool to provide business with stability, growth, and prosperity (Issac et al., 2004). The benefits of quality improvement can not only be reflected on decreasing costs, but...
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...A study of Social Compliance policy activity and its impact “AARONG” “The fusion of Tradition and Innovation” 1 Submitted To Mr. Sumaon Paul Chowdhury Senior Lecturer, BRAC Business School BRAC University, Dhaka Submitted By Abu Fardous Md. Abdullaah Choudhury Id# 05304057 BRAC University, Dhaka May 18th , 2010 2 Letter of Transmittal May 18th 2010 Mr. Suman Paul Chowdhury Senior lecturer BRAC Business School BRAC University 66, Mohakhali C\A, Dhaka-1212 Dear Sir, This is the report is on study of Aarong’s social compliance policies activities and its impact, which I have been assigned to work on. I found my work experience quite interesting, beneficial & insightful. I have tried my level best to prepare an effective & creditable report. I honestly hope that my analysis will help you to give an idea of my work experience and knowledge. Sincerely Yours, Abu Fardous Md. Abdullah Choudhury……………….. 3 Acknowledgements I got the chance to work on Aarong and it is a very good learning experience for me. It was a lifetime opportunity for me to get real life experience in the field of social compliance through such a big company. We would like to take this opportunity to express sincere thanks to the following people for their contributions and assistance. Without their help and support my internship would have more obstacles. First of all, I would like to thank and express my gratitude to Naushaba chowdhury, senior manager social compliance and producer relations, Aarong...
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