Workplace hazards/ work related ill health:

A workplace hazard refers to a situation within the workplace that has the potential to cause
injury or adverse health effects for people and damage to the plant or equipment. Hazards are
present at every workplace and come from a wide number of sources. Identifying and
eliminating them is a major component of maintaining a safe workplace.

The working conditions of certain jobs, including the layout of work spaces and the duties
involved in the job, can present distinct hazards. Workplaces with occasionally wet floors, for
example, can present serious risks, even when maintenance employees set up “wet floor”
warning signs. Jobs that require frequent heavy lifting can lead to lifetime injuries without
proper safety procedures and policies.

Range of hazards:

Biological: Biological hazards include viruses, bacteria, insects, animals, etc., that can cause
adverse health impacts. For example, mould, blood and other bodily fluids, harmful plants,
sewage, dust and vermin.

Chemical: Chemical hazards are hazardous substances that can cause harm. These hazards
can result in both health and physical impacts, such as skin irritation, respiratory system
irritation, blindness, corrosion and explosions.

Physical: Physical hazards are environmental factors that can harm an employee without
necessarily touching them, including heights, noise, radiation and pressure.

Safety: These are hazards that create unsafe working conditions. For example, exposed wires
or a damaged carpet might result in a tripping hazard. These are sometimes included under
the category of physical hazards.

Ergonomic: Ergonomic hazards are a result of physical factors that can result in
musculoskeletal injuries. For example, a poor workstation setup in an office, poor posture and
manual handling.

Psychosocial: Psychosocial hazards include those that can have an adverse effect on an
employee’s mental health or wellbeing. For example, sexual harassment, victimisation, stress
and workplace violence.

Steps/control/prevention of occupational health issues:

Identify hazards: Inspect the workplace on a regular basis. Make a list of all hazards
including the once that’s already been dealt with. Consult the worker for any discomforts and
potential hazards. Review past incidents and make sure that mutual task which causes more
harm is properly secured.

Assess risk: Once a risk has been identified, a risk assessment should be conducted. A risk
assessment can help you determine, which postures, movements and forces of the task causes
a risk, where and why they are occurring and what needs to be fixed.
Control risk: Always use the most effective control. Eliminate large number of workers
working near dangerous machines and substitution to less hazardous machine or substance.
Workers should use heat resistant gloves for handling hot items, shock absorbent shoes for
work on hard concrete floors.

Review the risk control: Control measures that have been implemented must be reviewed,
and revised to make sure they work as planned and to maintain a work environment without
risks to health and safety.

Noise:
Workers who spend their days near noisy machinery can face serious health issues if their
employers don’t take measures to prevent injury. Sound can be produced by vibration or as a
result of aerodynamic systems. Aerodynamic sources of noise are air or fluid flows through
pipes and fans.

Noise can be reduced by eliminating the source of noise if possible, substituting the source
with a quieter one, applying engineering modifications, using administrative controls, and by
using protective equipment.

Steps:

 Identify the sound sources that is vibrating sources and aerodynamic flow.
 Identify the path of the noise from the source to the worker.
 Determine the sound level of each source.
 Know the acceptable exposure limit.
 Identify solutions.

Repetitive strain injuries:

A repetitive strain injury (RSI) is a gradual damage to muscles, tendons, and nerves from
repetitive motions. RSIs are common and may be caused by many different types of
activities, including stressing the same muscles through repetition, maintaining the same
posture for long periods of time, lifting heavy objects and not exercising enough. It frequently
affects hands, forearm, neck and shoulders.

Prevention:

 Adjust your work station to promote good posture and comfort.

 Sit in a chair that gives you support for your lower
 Avoid sitting cross-legged.
 Place your computer monitor about an arm’s length away from you. The screen
should be at eye level so you’re looking straight ahead.
 If you’re on the phone a lot, use a headset to avoid straining your neck, shoulders, and
arms.
 Taking frequent breaks from your desk
Display screen equipment:
Display screen equipment has been in use for many years and is now a common feature in the
workplace. Employers have a duty to protect their staff from adverse health effects like
headaches, muscle pain in the neck, arms or shoulders. Carry out a DSE risk assessment to
identify potential problems for users of DSE. The assessment should consider the display
screens, keyboards, work desks and chairs and environmental factors such as space, lighting,
heat, noise and humidity.

A display screen equipment assessment covers the following items:

 Environment (noise, lighting, temperature, ventilation)

 Equipment (brightness, contrast, easy to use)
 Workstation (space, chair, table, monitor, keyboard)
 Procedural (training, eye tests, rest breaks, provision of water)

Viral and bacterial infections:

Infection is caused by microbes such as bacteria, viruses, protozoa or fungi getting into or
onto the body. It can take some time before the microbes multiply enough to trigger
symptoms of illness. Infection control in the workplace aims to prevents microbes from
coming into contact with a person in the first place.

Infections can be caused by:

 breathing in airborne germs – coughs or sneezes release airborne microbes, which are
then inhaled by others
 touching contaminated objects or eating contaminated food
 skin-to-skin contact – the transfer of some microbes can occur through touch, or by
sharing personal items, clothing or objects
 contact with body fluids – microbes in saliva, urine, faeces or blood can be passed to
another person.

Control and measures:

 Wash your hands before and after handling food.

 Avoid touching your hair, nose or mouth.
 Wash all utensils and preparation surfaces thoroughly with hot water and detergent
after use.
 regularly washing the floors, bathrooms and surfaces( such as tables and bench tops)
with hot water and detergent
 periodically washing the walls and ceilings
 use disinfectants to clean up blood and other spills of bodily fluids
 always wear gloves, a plastic apron and eye protection, such as goggles.
 Dispose of paper towelling and gloves appropriately.
 Place waste in plastic bags marked 'infectious waste'