NEBOSH

MANAGEMENT OF HEALTH AND SAFETY

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

MANAGEMENT OF INTERNATIONAL HEALTH AND SAFETY

UNIT IGC1:
For: NEBOSH International General Certificate in Occupational Health and Safety
NEBOSH International Certificate in Construction Health and Safety
NEBOSH International Certificate in Fire Safety and Risk Management

Open Book Examination

ANSWER TEMPLATE

Available for 24 hours

Learner name
NEBOSH learner
number
Learning Partner name 1040-Greenwich Training & Consulting.

Please note: if you decide not to use this template, you will need to include the same
information on your submission, including the following:
 your unit code (eg IG1);
 the examination date;
 your name;
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 your Learning Partner’s name;
 page numbers for all pages;
 question numbers next to each of your responses.

You do not need to copy out the questions.

Please save your completed answer document with your surname,

your first name, your NEBOSH learner number, and your Learning
Partner’s name.
For example, a learner called Dominic Towlson with the learner number
12345678, who has taken their course with a Learning Partner called
GMMTA International will name their submission:
Towlson Dominic, 12345678, GMMTA International

Answer sheet IG1_IGC1-0027-ENG-OBE-V1 Jun23 © NEBOSH 2023 page 1 of 11

Task 1: Hierarchy of control

Question 1
Control hierarchy to reduce the risk of slipping in the kitchen:

Eradication: Consider replacing your current floor with a non-slip surface to completely
remove the possibility of slipping. However, due to the expense, those in charge chose
not to replace the floor.

Substitute options:
Discover alternative flooring options that offer better slip resistance and are cost-
effective. This may include replacing existing floors with another type of floor specifically
designed to reduce the risk of slipping.

Technical controls:
Install non-slip coatings or treatments on existing floors to improve their slip resistance.
This can be an inexpensive solution compared to replacing the entire floor.

Administrative control:
Develop and implement clear standard operating procedures (SOPs) for the quick and
efficient clean-up of spills. Workers should be trained in these techniques so they
understand how important it is to clear up spills as soon as possible in order to prevent
slips and falls.
Regularly inspect the flooring in your kitchen for any signs of wear or deterioration that
could cause you to fall. Records of maintenance and repairs should be preserved so that
any problems can be resolved swiftly.

To enable proper discussion on cleaning materials, equipment, and any changes that can
raise the risk of slipping, improve the lines of communication between supervisors and
cleaners. Managers should investigate cleaning materials before making a less
expensive purchase.

Personal protective equipment (PPE):

Provide workers (including cleaners) with proper and appropriate personal protective
equipment, e.g. Non-slip shoes or disposable insoles with good grip to minimize the risk
of slips and falls. Managers should ensure that appropriate non-slip rubber boots are
available to all employees.

Education & Training: All staff members, especially new cleaners, should receive in-
depth training on safe cleaning practises, spotting hazards, and using tools and cleaning
materials properly. Training should underline the importance of using the right amount of
detergent to prevent slippery surfaces. Establish a regular training programme to teach
staff members risk management, cleaning, and hazard awareness skills. To maintain
compliance and identify areas for improvement, training records must be kept and
routinely reviewed.

Monitoring and Verification: Regularly review accident and near-miss data to identify
patterns and trends in delays and take the appropriate action to resolve recurring issues.
Examines the condition of the mats, furniture, and floors on a regular basis to look for any
potential tripping hazards. Fixes, supply of replacement components, etc.

Changes must be made immediately to ensure a safe working environment.

Work with your employees to get feedback and suggestions on safety issues and how to
avoid slips and falls. Reporting hazards or near misses is encouraged to increase overall
safety awareness.

Answer sheet IG1_IGC1-0027-ENG-OBE-V1 Jun23 © NEBOSH 2023 page 2 of 11

 Compliance and Documentation:
Ensure risk assessments, training plans, cleaning procedures and other relevant
documentation are updated. These documents are regularly reviewed and updated to
reflect changes in the work environment and procedures.

Cooperate with labour inspectors by complying with legal requirements, providing

required documents and entering premises for inspection. Resolve inspection issues in a
timely manner and take necessary corrective actions to maintain compliance.

Implementing these controls can significantly reduce the risk of falls in the kitchen, create
a safer work environment for all employees, and reduce the risk of accidents and injuries.

Task 2: Risk evaluation

Question 2 (a)
Based on severity and likelihood, a risk matrix determines the level of risk that employees
face at their place of employment. While likelihood denotes the chance of an event
happening, severity describes the potential degree of harm.

Risk = Severity x Probability

According to the information of the scenario, the kitchen floor is very slippery and often
slips. In the event of an accident, this can lead to serious head injuries.

Severity includes head injuries and any worker can lose consciousness and possibly lose
hearing or speech. While the food chain can be constantly overcrowded with customers
in case of likelihood, so the likelihood of happening of the unfavourable event is also high
simply because employees frequently serve customers. Therefore, the severity rating is
major Injury, which numerically equals 3, and the likelihood rating is also very likely,
which also equals 3. Therefore, according to the relationship of risk matrix to severity and
likelihood.
Risk = 3x3
=9
So it is clear that the level of risk was unacceptable.

Question 2 (b)
The risk level will be decreased to an acceptable level once a qualified flooring specialist
lays brand-new, slip-resistant tiles over the existing kitchen floor. Since staff will be
moving about the kitchen frequently to serve the most clients while on duty, this will
lessen the risk of slipping at the workplace.

After the old tiles are replaced with brand-new, slip-resistant ones, the likelihood of tile
sliding will diminish to unlikely levels, and the severity will be reduced to minor injury.
In light of the relationship between likelihood and severity in the risk matrix

Risk = severity x likelihood

=1x1
= 1 (Low)
Therefore, it is obvious from the calculation above that the risk level will be lowered to an
acceptable level.

Question 2 (c)
Depending on the scenario, the following circumstances should prompt a review of the
food chain risk assessment,

Answer sheet IG1_IGC1-0027-ENG-OBE-V1 Jun23 © NEBOSH 2023 page 3 of 11

 1. Incidents, accidents and near misses reported in the past that would have caused
management to revise the risk assessment.

2. When the labour inspector requests a risk assessment and finds that the risk
assessment has exceeded four years, it must be reviewed immediately.

3. As management has decided to redesign the food chain, they should review the risk
assessment before making changes to the workplace.

4. The labour inspector approved an amendment requiring the management of a fast-

food chain to replace the tiles. This inspector's action was also a reason to review the risk
assessment.

5. Management decided to replace equipment such as refrigerators/freezers, fryers, and

ice makers. The risk assessment should therefore be reviewed before making any
changes to the equipment.

Task 3: Labour inspection

Question 3 (a)
Labour inspection is an official function based on effective labour law, with broad powers
and functions, including enforcement and sanctions to effectively prevent violations of
labour law, as well as correction, development and technical advice, guidance,
prevention tools and the encouragement of ideal work practices.
.
To maintain good working conditions and a safe work environment, these functions must
be monitored and balanced as part of a comprehensive compliance program.

In this scenario, a number of events take place that force the inspector to issue the
orders, which are,

• Inspectors found that the risk assessment had not been completed or updated for at
least 4 years.

• Floor fractures were noted by the inspector, which may have had a role in the accident's
causation and were crucial to the order.

• He also stresses how dangerous it is to cross damp flooring near sinks and
dishwashers.

Heavy machinery, which the inspector also found to have fractures, was the primary
cause of the floor's fissures.

• Even if they are fully covered with a dry cloth, slick mats might still cause accidents,
which could lead to the inspector issuing an order.
• A newly hired cleaner was found using a wet mop to clean the kitchen floor next to the
fryer.

• The labour inspector told the workers about an accident and found that the fast food
canteen did not fully care about the safety of the workers and waited for the incident to
happen.

• The management has a bad attitude towards the labour inspector because when he
asked about the cleaning training program for the staff, he replied that it is their job to
clean when they see something dirty and that they will receive induction training when
they start working.

Answer sheet IG1_IGC1-0027-ENG-OBE-V1 Jun23 © NEBOSH 2023 page 4 of 11

 • Labour inspectors have determined that even a small spill on the kitchen floor can make
the surface very slippery.

Based on all these points, the labour inspector decided to issue the orders on all
alterations, and fined them and prosecute them.

Question 3 (b)
Labour inspectors should have the following duties and powers:

Provide technical information and advice to employers and employees on the most
effective way to comply with legal requirements.

Labour inspectors must visit their assigned areas randomly so that they can provide
adequate legal and technical information. In this case, the labour inspector exercised
some of the powers mentioned here:

• After inspecting the restaurant, he clearly sees that the floor is slippery and clarifies that
this is a major hazard that needs to be addressed.

• Labour inspectors visit fast food restaurants and visually inspect the entire restaurant.

• Obtain all safety related documents, including all previous accidents and near misses.

• Learned that the rapid on boarding of porters was a major cause of accidents.

• When the labour inspectors asked the workers what safety problems were happening
here, they did not answer the inspectors directly, and the inspectors realized that it is a
major problem.

• The labour inspector ordered the replacement of the floor as soon as possible after
noting that the floor was slippery and cracked.

• He gave 12 weeks to replace the floor and eliminate the risk of slipping.

• He also noticed wet mats near the sink and asked for new ones as they could cause
accidents.

• The inspector asked them to produce a new risk assessment report and since the
previous report was almost four years old, he ordered an update.

• After collecting workers' opinions, the labour inspector decided to remove the faulty ice
machine from the accident site.

• He also copies cleaning procedures and all training programs to ensure employee
safety.

• Due to the negligence of the restaurant's construction supervisor, a floor expert was
called in who concluded that the risk of slipping was too great and needed to be
replaced.

• On the first visit, the labour inspector ordered the floor changed, but on the second visit
he found the canteen unresponsive and ordered the floor to be refurbish.

• An inspector has fined a fast food restaurant and filed a lawsuit against the company.
These are some of the powers that labour inspectors exercise during visits to the fast
food restaurant.

Answer sheet IG1_IGC1-0027-ENG-OBE-V1 Jun23 © NEBOSH 2023 page 5 of 11

Task 4: Demonstrating management commitment
Question 4
As evident in the scenario, there are some shortcomings and gaps in the management
involvement in the fast food outlet. Here are the key points that highlight issues with
management engagement:

Health and safety is not a priority: Managers have prioritized refurbishing storefronts to
attract customers over solving critical health and safety issues in the kitchen.

Lack of proper consultation: Management makes important decisions about

purchasing cleaning products and replacing equipment without consulting cleaners and
considering their input and expertise.

Poor Response to Safety Risks: Despite awareness of slippery floors and the hazards
involved, managers chose temporary solutions such as warning signs and mats rather
than solving the problem by installing new non-slip floors.

Inadequate training: Management sees cleaning as an easy task and does not provide
thorough training to cleaners. They depended on new cleaners to replace more
experienced cleaners without a structured training program.

Failure to consider risks in cleaning activities: By saying “It's all about cleaning, how
hard is that?” managers demonstrate a lack of understanding of the importance of good
cleaning practices in maintaining a safe and hygienic environment.

Ignoring employee feedback: Cleaners informed management of slippery carpets and

cleaning product issues, but their concerns were not properly addressed

Lack of maintenance: Management did not take immediate action to repair broken ice
machines, which led to water leaks, which in turn led to accidents and head injuries to
workers.

Bad Decision: Managers choose cheaper cleaning products without considering the
impact on cleaning performance, which impacts overall cleaning and safety of the outlet.

Outdated Risk Assessment: The risk assessment was approved four years ago and
indicates a lack of regular review and updating of safety procedures and practices to
adequately address hazards in food outlet.

Poor induction process: The quick induction provided to cleaners when they began
their employment did not provide them with the knowledge and skills needed to perform
cleaning tasks safely and effectively, leading to near misses, collisions and accidents.

Defying Labour Inspector's Advice: Employees resisted the inspector's decision to

remove the faulty ice machine for further investigation, prioritizing the convenience of
serving cold drinks over worker safety.

Lack of Response: Management failed to adequately respond to concerns raised by

labour inspectors about the slippery floors and failed to take immediate action to address
the risk of accidents and injury to workers.

Answer sheet IG1_IGC1-0027-ENG-OBE-V1 Jun23 © NEBOSH 2023 page 6 of 11

 Lack of investment in safety measures: Managers prioritize store renovations over
basic safety measures such as replacing slippery floors, another sign they don't care
about worker safety.

Failure to comply with labour inspectors: Despite orders issued to ensure a safe work
environment, managers choose not to comply, resulting in criminal charges and fines.

No long-term planning: The owner delayed plans for a new kitchen remodel, including
replacing flooring, due to rising costs. This short-sighted approach ignores the long-term
benefits of investing in a safe work environment.

Lack of employee engagement: Managers do not actively seek feedback or involve

employees in the decision-making process, which creates a gap between management
and employees.

Lack of availability of necessary personal protective equipment: The injured kitchen

worker's lack of grip shoe covers implies that the supervisors did not ensure that the
necessary safety equipment was available and used.

Task 5: Policy implementation

Question 5
Depending on the scenario, an assessment of the health and safety policy in the fast
food outlet follows:

Accident, injury and illness prevention: The policy shows a commitment to accident
and injury prevention, but the scenario indicates many accidents, near misses and
serious head injury, suggesting that the implementation of preventive measures may not
be enough.

Ensuring safe and healthy working conditions: This policy is committed to providing
safe and healthy working conditions. However, the scenario highlighted several safety
issues, including slippery floors, faulty equipment, and insufficiently supportive shoe
covers, suggesting that working conditions were not always safe and sound.

Ensuring Safe Facilities and Equipment: This policy includes a commitment to

maintaining secure facilities and equipment. However, the scenario uncovered instances
of equipment failure, such as an ice machine failure, suggesting the commitment may not
be met.

Investigation of accidents and near misses: This Directive establishes the obligation
to investigate accidents and near misses. However, the scenario does not provide clear
information on the extent to which such investigations are carried out or on the
effectiveness of the investigation process, as slip and fall incidents in which workers were
injured have not been properly investigated.

Ensuring safe handling and use of substances: The Directive includes an obligation
to ensure safe handling and use of substances. Although the scenario does not
specifically address dust issues, concerns about the use of cleaning products and their
impact on slippery floors are highlighted, indicating a potential gap in this area.

Compliance with legal requirements: The aim of this policy is to comply with legal
requirements. However, visits and subsequent dispatches by labour inspectors revealed
that health and safety standards at the point of sale may not be fully respected. Certain
violations were identified because the food company failed to provide a safe workplace,

Answer sheet IG1_IGC1-0027-ENG-OBE-V1 Jun23 © NEBOSH 2023 page 7 of 11

 safe facilities and equipment, and a safe system of work. They also failed to train and
supervise their employees, which is their legal responsibility.

Identifying Health and Safety Risks and Hazards at Work: This policy emphasizes the
requirement to recognize risks and hazards at work. The availability of records of
mishaps and near-misses as well as labour inspectors' detection of safety problems point
to some level of hazard awareness. The scenarios, however, make no specific claims on
the efficacy of the identification process or the actions taken to lessen the identified
threats.

Give the Right Training: The policy guarantees that the necessary training will be given.
But management responses to labour inspectorate inquiries about training suggest that
cleaning training may be restricted to the quick induction and mentoring of more
experienced cleaners, suggesting a potential gap in the provision of comprehensive and
ongoing training.

Provision of the necessary resources to make the policy and agreements effective:
The policy undertakes to provide the necessary resources to make the policy and
agreements effective. However, scenario suggests there may be financial constraints,
delaying renovation plans and causing managers to balk at replacing the kitchen floor.

Providing Health and Safety Information to Employees: This policy includes a

commitment to providing health and safety information to employees. However, the
scenario does not provide clear information on the extent to which this message is
effectively communicated to employees.

Consultation with workers: The policy lists employee advisors. However, the scenario
does not provide clear guidance on the participation of workers in health and safety
decision-making processes or their participation in hazard identification and risk
assessment.

Overall, based on the scenario, it appears that there are various deficiencies and gaps in
the implementation of health and safety policies at the fast food restaurant. While the
policy outlines key commitments, the scenario shows cases where these commitments
may not have been translated into action, leading to safety risks, inadequate training, and
regulatory non-compliance.

Task 6: Benefits of inspections/inspection frequency

Question 6 (a)
Off course! Here are some health and safety performance indicators that fast food outlet
can use.

1. Incident Rate: Tracks the number of work-related accidents, incidents, and injuries
over a period of time.

2. Near miss reports: monitor the number of near miss reports that could have caused
an accident or injury, but were narrowly avoided.

3. Lost Time Injury Rate (LTIFR): Calculates the number of lost work accidents per hour
worked and provides an indication of the severity of the injury.

4. Sickness Absence Rate: measures the frequency and duration of employee

absences due to work-related illnesses or injuries.

Answer sheet IG1_IGC1-0027-ENG-OBE-V1 Jun23 © NEBOSH 2023 page 8 of 11

 5. Regulatory Compliance: Assess compliance with health and safety regulations,
including the number of violations and incidents of non-compliance.

6. Training Completion Rate: Track the percentage of employees who complete the
required health and safety training program.

7. Equipment maintenance inspection: tracking the frequency and completion of

equipment inspection and maintenance work to ensure safe operation.

8. Hazard Identification and Reporting: Measure the number of identified hazards and
the effectiveness of existing reporting systems.

9. Emergency Preparedness: Assess the preparedness and effectiveness of

emergency plans using drills, simulations, or actual emergencies.

10. Health and Safety Committee Involvement: Assess employee and management
involvement and commitment to health and safety committee activities.

The fast food outlet may monitor, assess, and improve its health and safety procedures
with the use of these performance indicators, resulting in a safer working environment for
staff and a lower risk of accidents and injuries.

Question 6 (b)
The advantages of conducting health and safety inspections at a fast Food outlet are as
follows:

 Ensuring that the work environment is safe and healthy by conducting health and
safety inspections can significantly improve employee morale and productivity.
Employees who work in an environment with effective safety protocols feel safer
on the job.

 Inspections help identify potential hazards and risks within the fast-food outlet,
such as slippery floors, faulty equipment or improper food handling.

 Since employee injuries can lead to financial and legal losses, which can lead to
legal costs and employee damages, downtime, sick leave, etc., it is possible to
reduce costs by investigating whether effective health and safety procedures are
in place.

 Avoid legal requirements and reduce the risk of legal action or fines by conducting
regular health and safety inspections.

 Regular inspections at fast food outlet can prevent accidents, injuries and
illnesses.

 Conducting inspections to help identify and document hazards for corrective

action.

 It also provides the ability to review and update safety policies, standard operating
practices and risk assessments

 Inspections will ensure the outlet to meet the standards needed to increase
production

Answer sheet IG1_IGC1-0027-ENG-OBE-V1 Jun23 © NEBOSH 2023 page 9 of 11

  Inspection improves customer satisfaction and leads to good sales

 Interacting with employees and executives and listening to their health and safety
concerns is also a way insolvent.

 It is in the outlet's interest to maintain all documentation such as previous

incidents, risk assessments and cleaning procedures, etc.

 Defective equipment is detected in time.

 Proper and timely inspections prevents negative publicity in the media.

 Inspection helps maintain high food safety standards and prevent disease risks.

 Identifies work accidents and near misses.

 Inspections can identify the training needs of all employees, the root causes of
accidents and the hierarchy of prevention measures.

 Also plans to develop or improve safe working procedures for all activities
performed in the outlet.

Your total
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Documents and Task No 1

sources of Based on the Scenario Only
information you NEBOSH IG book Chapter 3
used in your
examination
Task No 2 (a,b,c)
Based on the Scenario only
NEBOSH Study book Chapter 3

Task No 3 (a,b)
Based on the Scenario only

Task No 4
Based on the Scenario

Task No 5
Based on the Scenario only

Task No 6 (a)
Based on the Scenario only

Task No 6 (b)
From scenario

Answer sheet IG1_IGC1-0027-ENG-OBE-V1 Jun23 © NEBOSH 2023 page 10 of 11

 Nebosh IGC Unit 1 / management of health and safety
https://www.oecd.org/regreform/Inspection%20reforms%20-
%20web%20-F.%20Blanc.pdf

End of examination

Now follow the instructions on submitting your answers in the NEBOSH Open Book
Examinations: Technical Learner Guide. All Open Book Examination guidance documents
can be found on the NEBOSH website: https://www.nebosh.org.uk/open-book-
examinations/resources/.

Answer sheet IG1_IGC1-0027-ENG-OBE-V1 Jun23 © NEBOSH 2023 page 11 of 11