health and safety

Introduction

According to Bohle and Quinlan (1999:xii), the cost of workplace injuries and disease is in excess of $20 billion dollars per year. Obviously, these figures are alarming and would suggest that OHS would be a top priority for management. However, a survey from Queensland manufacturer revealed that many companies had no written policy regarding occupational health and safety? and? 48 percent have no formalized occupational health and safety program?.

A relatively high level of risks and hazards would occur in the restaurant industry comparing with other industries. People who work in the food industry would easily injury in hazards including gas, noise, fire, personal security and violence at work, biological hazards, sharps ? skin penetrating injuries and hazardous substances (chemicals). However, both restaurant employee and employer would avoid falling into the trap of the ?reactive approach?, which involves only responding to health and safety problems as they a...