NEBOSH

MANAGEMENT OF HEALTH AND SAFETY

UNIT IG1:
For: NEBOSH International General Certificate in Occupational Health and Safety

Open Book Examination

ANSWER TEMPLATE

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Learner name SAHIL RAZA

NEBOSH learner 00843248
number
Learning Partner name HTI PVT LTD

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Answer sheet IG1-0039-ENG-OBE-V1 Jun24 © NEBOSH 2024 page 1 of 8

Task 1: Influencing health and safety culture

Question 1
According to the scenario, the negative indicators of health and safety culture in
the restaurant are:
1. Insufficient training and communication within the working community: New
workers are expected to learn by shadowing for only one shift, which may not be
sufficient for them to understand all safety measures and the working
environment of the restaurant.
The handbook provided by the owner is only in one language which is not
understandable to the immigrant workers as they don’t speak the native
language.
2. Lack of proper response to hazards: For nearly two weeks, the head chef was
complaining to the owner for the leaking refrigerator in the kitchen, the owner
didn’t response immediately to the complaint that shows the negligence of the
owner towards health and safety.
3. Poor documentations and keeping records: The leaking of the refrigerator was
not recorded in the equipment fault logbook by the owner and the workers didn’t
know how often the accidents are recorded in the accident books.
4. Insufficient safety measures: Despite too many complaints from the workers and
head chef about the `wet floor` from the leaking refrigerator, the only measure
was a sign board. This shows the ineffectiveness of safety measures as it didn’t
prevent the accident.
5. Improper emergency awareness: The owner planned to coordinate with fire and
rescue services in the fire event, but they didn’t perform any fire drills or any
evacuation procedure.
6. Pressure to prioritize business over safety: The owner ordered the workers to put
out four extra tables and serve the family or customer quickly when wait time was
over an hour, which lead to rushed work and neglecting the safety measures
which can lead to the accidents.
These points suggest that the restaurant management does not prioritize health
and safety of its workers and the customers which can lead to accident, injuries
and legal action such as enforcement notice.

Task 2: Near misses

Question 2
Investigation of previous near miss can help in preventing the accidents for these
reasons:
1. Identification of regular occurring hazards: The regular incidents of slipping of
workers due to “wet floor” from the leaking refrigerator. An investigation will lead
to immediate action to repair the refrigerator and remove the slip hazard.
2. Improve awareness and training: If near misses were investigated it would have
led to raising the awareness among staff about the hazardous consequences of

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 neglecting such incidents. It could have also identified a need for better training
on hazards reporting and response.
3. Improvement of safety measures: An investigation of the near misses would have
revealed that the “wet floor” sign was not effective measures. This could have led
to additional safety measures such as: -slip mats or barriers.
4. Preventive actions: The investigations process would have led to preventive
actions being taken, for example: -regular maintenance checks on equipment’s
like refrigerator and sink, which will lead to reduction in accidents in future.
5. Lack of documentation and records: The near miss in the workplace was not
documented in accident book by the workers and they did not provide the
information of leaking refrigerator in the equipment fault logbook would have
provided a record that could be used for future maintenance and safety
regulation.
In short, investigating near misses is a proactive safety measure that helps in
identifying and lowering the risks before they result in accidents. In the scenario,
the investigation could prevent the serious injuries experienced by kitchen worker
A’ and would have saved him from the suffering.

Task 3: Policy review

Question 3
There are several reasons why the restaurant is required to review their health
and safety policy, as shown by the scenario:
1. Outdated policy: The current health and safety policy of the restaurant was
signed and dated eight years ago, in 2016, which shows that the latest health and
safety regulation of the current state of the restaurant is very outdated.
2. Insufficient training and communication: The training provided to new workers
was insufficient with only one shift of job shadowing and a handbook which was
provided was in one language which was not sufficient for all the workers,
especially those whose who have recently immigrated.
3. Lack of risk assessments: There is no evidence of recent risk assessments for the
kitchen or the general restaurant area. Regular risk assessments are needed to
identify the hazards and execute the control measures.
4. Disobedience with the safety regulations: Workers were told to provide their
own personal protective equipment (PPE), which may not comply with local
labour laws that require employers to provide necessary personal protective
equipment (PPE) by the management.
5. Poor incident management: The accident book is not being used efficiently by the
workers, as the workers are unsure about what should be recorded. The
equipment fault logbook was not updated with the leaking refrigerator issue.
6. Lack of emergency awareness: The policy states that the owner will help with fire
and rescue services in the event of a fire but there is no reference of the regular
drills or clear procedures for workers to follow in an emergency situation.
A thorough review of health and safety policy would address the issue by

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 ensuring that the policy is up-to-date, shows the current practices following the
legal requirements and effectively discuss about safety procedures to all the
workers. This reviews should also established proper guidelines for equipment
maintenance, incident reporting in accident book and emergency response by
following the procedure the restaurant can improve its safety environment,
prevent accident and ensure compliance with health and safety regulation.

Task 4: Reactive monitoring measures

Question 4
Reactive (lagging) monitoring measures is important for identifying trends in
safety performance and understanding the effectiveness of health and safety
managing system after incident has occurred.
Some reactive (lagging) monitoring measures that could be put in place by the
restaurant with the help of information from the scenario:
1. Reporting of accident and incidents: Execute a structured system for reporting all
the accidents and incidents, no matter how minor it is, ensuring that all staffs
understand what needs to be recorded and when, in the accident book.
2. Equipment fault logbook: To maintain an equipment fault logbook and to ensure
that it is uploaded regularly as the leaking refrigerator was not documented in the
logbook. Even after the complaints about the issue from the head chef.
3. Investigation of near misses: To conduct a detailed investigation of near misses,
as the slips on the wet floor from the leaking refrigerator, to identify the cause
and future prevention from hazard.
4. Health and safety policy review: Commonly review and update the health and
safety policy, which was found to be outdated by 8 years during the labour
inspector inspection.
5. Review first aid and emergency response: Reviewing and recording the
effectiveness of first aid and emergency response to the incident as reported and
followed by the owner and the head chef during and after the incident with
worker A.
6. Training records: To keep all the detailed records of all health and safety training
provided to the employees, including any extra training and changes in policy.
7. Compliance with enforcement notices: Every track and documents are being
followed that are given with any enforcement notice issued by the local labour
inspector, ensuring that all advised action are taken correctly.
By following these reactive monitoring measures, the restaurant can best
understand the weaknesses in the current health and safety practices and
can try to improve them, by investigating the previous incident and near
misses. Thereby reducing the risk of future accidents.

Task 5: Organisational factors

Question 5

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 The organizational factors contributed to the accident are as follows:
1. Worker’s concern is given low priority: Concerns raised by the workers regarding
the health and safety issues such as the condition of the refrigerator.
2. Poor maintenance of the machine: There is no proper maintenance of the
refrigerator within the organization, leading to the “wet floor” due to leakage of
refrigerator.
3. Lack of communication: According, to the scenario there was lack of
communication between the owners and the workers of the working community.
4. Outdated health and safety policies: The health and safety policies of the
restaurant had not been updated for eight years, pointing that it may not show
currently standards and practices.
5. Lack of risk assessment: The absence of risk assessment for the kitchen and
general restaurant areas also indicates a lack of proactive safety management.
6. Lack of safety measures: A “wet floor” sign was displaced in the working area
was not enough to prevent the accident. This shows a need for more effectively
safety measures, such as regular checks and immediate cleanup of spills in the
floor.
7. Poor Documentation: There was a failure to document the leaking refrigerator in
the equipment fault logbook and there was lack of knowledge among workers
about what should be recorded in the accident book, points to poor
documentation practices. This could lead to uncertain hazards and lack of
accountability.
8. Communication Breakdown: The owner gave instruction to workers to put out
extra tables and serve customers quickly in case of increased wait times may
pressure workers to prioritize speed over safety which leads to rushed actions and
mistakes.
9. Lack of training of staffs: The owner did not provided adequate training on how
to inspect the machine properly and identify potential issues and prevent use of
faulty equipment and report it in the equipment fault logbook.
10. Negligence toward safety: The management did not take any action of issue
reported by the head chef of leaking refrigerator despite being informed by a
member about the faulty condition of machine, indicating negligence of
management towards safety concerns.
11. Lack of management commitment: There is a lack of management commitment
towards health and safety within the organization which leads to the accident.
12. Emergency Preparedness: The owner provided a handbook on fire and safety but
there is no mention of comprehensive training or drills for emergencies like spills
or accidents involving hot substances. Proper training could have experienced
workers to handle such situation more potentially preventing accident like the
one involved in kitchen worker A’.
These factors combined together create an accident can occur to prevent from
the future incidents, the restaurant management needs to address these
organization issues by improving clear communication between the workers and
the owner, enhancing training programs, updating health and safety policies and
consistence adherence to safety protocols can help to maintain low risk and
create a safer work environment for all the employees.

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Task 6: Obligations of employers to workers

Question 6
The employer’s obligations under the International Labour Organisation (ILO’s)
R164- Occupational Safety and Health Recommendation, 1981 (No.164),
particularly under Recommendation 10, have not been followed in several ways in
the kitchen of the restaurant:
1. Recommendation 10(a): The effect of the design, siting, structural features,
installation, alteration of workplaces. The scenario shows that there was failure to
identify and evaluate hazards correctly. The head chef’s repeatedly complaints
about the leaking refrigerator, the owner didn’t take any immediate action to the
reported hazard. Also, there were no documented risk assessments for the
kitchen or hazardous environment that contributes to the accident.
2. Recommendation 10(b): This involves lighting, ventilation, order and cleanliness
of workplaces. The employer failed to prevent and control hazards in the kitchen,
the leaking refrigerator leads to a slip hazard, as evidence by several near miss
incidents documented in the accident book. Whereas, the owner didn’t
document the refrigerator issue in the equipment fault logbook or to take action
to repair it leading to the accident involving kitchen worker A’.
3. Recommendation 10(c): This recommendation cover the temperature, humidity
and movement of air in the workplace. The scenario does not provide specific
details about these conditions, the presence of a leaking refrigerator could imply
issues with humidity and temperature control that were not adequately
managed.
4. Recommendation 10(e): This concerns the provision of Personal Protective
Equipment (PPE) and the training of workers in it use. Workers were told by
owner to bring their own Personal Protective Equipment (PPE), which may not
ensure proper or consistent protection. The owner failed to provide adequate
training and information to workers regarding safety procedures. While new
workers were given a handbook on fire safety, in one language whereas the
workers were immigrant and they didn’t know the native language. These
indicates the lack of understanding and awareness of safety protocols, suggesting
inadequate training and information provision by the employes.
The scenario highlights a lack of proactive maintenance, inadequate safety
measures, insufficient training and poor management of health and safety
practices. The employes of the organisation failed to fulfill these obligations under
the International Labour Organisation (ILO’s) R164.

Task 7: Potential benefits of consulting workers

Question 7
The potential benefits to the restaurant by the owner consulting with workers on
health and safety measures are:
1. Enhanced safety awareness and hazard identification: Worker are often the most

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 familiar one with the day to day working and first to notice the potential hazards
and safety issue in the workplace. Consulting with them can lead to early
identifications of hazards and resolution of such problem, as they might have
reported the leaking refrigerator before it led to an accident as shown in the
scenario.
2. Improved communication: In scenario we can see there was lack of
communication between the workers and the owner. Regular consultation can
improve the flow of information between the owner and the workers. This could
ensure that all the workers present the working area were aware of the safety
protocols, such as what to do in the event of a fire, and understand the
importance of documentation equipment faults and accidents. In this scenario
consulting with workers could have led to better adherence to safety measures,
such as documentation the refrigerator issue in the equipment fault logbook.
3. Increased ownership and accountability: When workers are actively taking part in
health and safety decision making, they develop a sense of ownership and
accountability for workplace safety, By consulting with worker, the owners can
create culture of shared responsibility for health and safety in the restaurant.
4. Operational efficiency: When workers are involved in safety measures they can
suggest practical, efficient solution that do not hinder their workflow, leading to a
safer and a more productive environment.
Overall, consulting with workers on health and safety measures not only helps to
identify workplace hazards but also provides an inclusive approach to safety
management. If the owner consulted with the workers, they might have been able
to prevent the accidents by reporting the leaking refrigerator properly and
ensuring that all the workers were adequately trained and informed about safety
measures.

Task 8: Developing a safe system of work (SSOW)

Question 8
When developing a safe system of work (SSOW) for the kitchen activities, the
owner should consider following aspects: -
1. Identification of hazard and risk assessment: The owner should conduct through
hazard identification and risk assessment for all the kitchen activities, such as the
risk of slipping on “wet floor” from the leaking, burns from hot appliances, cut
from sharp objects and heavy lifting. This should be done regularly and whenever
there are changes in the kitchen environment or procedures.
2. Maintenance of equipment’s and inspection: Regular maintenance for all the
kitchen equipment’s such as refrigerator, sinks and cooking appliances are
essential to prevent accidents. The owner should establish a schedule for routing
maintenance and reporting of any equipment faults or leak, as seen in the
scenario with the leaking refrigerator.
3. Training program: Proper training should be provided for all the kitchen workers
on safe work practices, includes how to handle hot surface, spills, emergency and
proper use of Personal Protective Equipment (PPE).

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 4. Emergency procedure: The owner should develop and communicate clear
emergency procedure for kitchen staffs, including how to response to spills, fires,
injuries and other emergencies. This include providing training on first aid and
emergency equipment to be used when the incident occurs such as fire
extinguisher and first aid kits are easily accessible and regularly maintained.
5. Communication and reporting: Establish clear communication for reporting
hazards, incidents, near misses and accidents. The owner should provide safety
handbooks and training material in multiple languages to accommodate workers
who have recently immigrated and may not be fluent in native language used in
restaurant. Regular safety meetings and toolbox talk (TBT) can provide
opportunity for discussion safety issues and reinforcement best practices.
6. Documents: The organisation should keep up-to-date documentation includes an
equipment fault logbook and an accident book and to ensure that all the workers
understand the importance of recording incidents and equipment faults.
7. Personal Protective Equipment (PPE): The owner should provide the appropriate
Personal Protective Equipment (PPE), such as non-slip shoes, gloves and aprons
provided to the kitchen staffs and worn as necessary to protect from workplace
hazard. Workers should also be trained on the proper use and maintenance of
Personal Protective Equipment (PPE).
8. Workload management: The owner should create a system that manages the
workloads effectively, especially during the peak hours, to prevent from rushing
and mistakes which can lead to accidents.
By considering these factors and implement a comprehensive safe system of
work (SSOW), the owner can create a safe and healthy working environment for
the employees minimizing the risk of accident and hazard.

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End of examination

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Answer sheet IG1-0039-ENG-OBE-V1 Jun24 © NEBOSH 2024 page 8 of 8