Drita is the manager of a busy restaurant. A recent safety audit of the restaurant has revealed the following hazards:

During peak holiday periods there were not enough staff available and extra strain was placed on existing staff.

Staff were found boiling water near the deep fryers.

Drita rosters 2 extra employees over the lunch and dinner periods during the peak holiday season.

Due to the fire hazards, it is written in the policies and procedures that staffs are not to boil water on the stove next to the deep fryers.

Task

Perform a risk assessment on these 2 hazards. How do you rate the risks? How effective are the current risk controls? Provide at least 1 example per hazard of additional risk controls that Drita could implement and explain where these controls sit on the hierarchy of controls.

Risk assessment should consider the frequency and consequence of injury. Risk ratings are subjective. The 1^st hazard could be considered a medium risk as the impact would affect all staff and it occurs each season.

The second hazard could be considered a medium risk as it has not necessarily caused injury but has the potential to cause significant damage and possible fatalities.