Document ID: chunk:federal_register_of_legislation:F2016L00414:body:0:p21
Version: federal_register_of_legislation:F2016L00414
Segment Type: other
Provision Reference: 
Character Range: 55074–57757

a hose handling system.
Following the workshop, the SM asked the supervisor to ensure the modifications were made within two weeks and to revise the procedures and have them checked by the health and safety representative and workers.

Case Study 2:
Jane Smith has been working at the local grocery store for the last 12 months. She had recently taken on a new role as the bakery supervisor and was eager to review the work activities and safety procedures. In preparing for the review, Jane considered how she would conduct the review and who she should speak with.
As a first step, Jane identified the different activities and tasks that were carried out by the workers. These included:
    * preparing a number of different products such as bread, cakes, slices and doughnuts
    * cleaning items used in product preparation
    * general housekeeping.
The next step was to analyse what was involved with each activity. Jane spent three mornings that week with the four bakers who worked in the bakery department. She talked to them about the work activities and what they thought could be changed to improve the safety of the workplace. One of the bakers had been working in the store for over 10 years, whilst another
had been working for over 25 years. The other two bakers were apprentices and had only been working with the store for around six months.
From these discussions, Jane identified a number of key tasks the bakers carried out every day when preparing the baked products:
    * moving the ingredients from their storage locations to the area of use
    * mixing the ingredients together using specialised mixers
    * transferring the mixture to the container for baking
    * putting them in the oven and removing them from the oven
    * slicing and decorating
    * packaging the products.
During an inspection of the bakery, Jane and the bakers identified a number of hazards, including the following:
    * the doughnut mixer was not guarded and the mixing bowl could be accessed when the machine was operating
    * the concrete floors were slippery in the mixing room and flour was spilt where the bakers walked
    * low lighting in the food preparation area
    * there was narrow access and restricted movement in the storage area where the flour bags were kept.

Jane and the bakers discussed the risks associated with each of the hazards and what could
be done to control these risks. In relation to the unguarded mixer, one of the bakers suggested purchasing or hiring a new model with an interlocking guard. After considering the ideas of the bakers, Jane completed the following risk register:
XYZ Grocery Store Pty Ltd
Work area: Bakery department