Bachelor of Science in Occupational Safety & Health

By
David Burke
S00225284

Joan Gallagher: Hazard And Risk Management (Safe07044)

Title: Raw meat company risk assessment report (Group 2)

Date Submitted:

Word count:
Table of Contents
Workplace Description
General operatives working night shifts are exposed to several machinery hazards during the use of a
food processor for grinding and mining meat to produce sausages and other meat-based spreads.
One of the workers is over 60 years of age.

Risk Assessment Method

The method that is used to carry out this risk assessment is qualitative. This method is subjective
focusing on identifying hazards, assessing the risk, and evaluating the likelihood of hazards occurring
and how severe the outcome would be (Wood, R.2019). This is completed by using a 5 X 5 risk matrix
which gives a risk rating result of low risk, moderate risk, high risk and unacceptable risk. In addition
to this, there is the implication of recommended control measures to reduce the residual risk rating
(Woo

d, R.2019).

Overview of Relevant Legislation, Codes of Practices and HSA

Guidance Documents
Location: Date: Assessment conducted by:

Activity:

Item Hazard Risk Likelihood Severity Risk Recommended Control Measures Residua Responsible Due
No. (L 1-5) (S 1-5) Rating l person date
LxS Risk
Rating

1
2
3

Risk Assessment
Risk Matrix
Reference list
Wood, R. (2019). What’s the Difference Between Qualitative and Quantitative Risk Analysis? [online]
www.safran.com. Available at: https://www.safran.com/blog/whats-the-difference-between-
qualitative-and-quantitative-risk-analysis.