SPECTRUM INTERNATIONAL COLLEGE OF TECHNOLOGY

DIPLOMA IN RENEWABLE ENERGY MANAGEMENT

OCCUPATIONAL SAFETY & HEALTH

(DREM 2160)

TITLE: HAZARD IN THE WORKPLACE

NAME: MOHAMMAD AZMEER BIN REZAUL

ID: 0420021605
LECTURER NAME : MUHAMMAD EZANNUDIN BIN ABDUL AZIZ
Table of Content
1.0 Introduction…………………………………………………………………………………………………...3
1.1 Purpose of assignment ……………………………………………………………………………………...3
1.2 Company profile………………………………………………………………………………………………………4-6
2.0 Job Description…………………………………………………………………………………………………………………………….7
2.1 Barista…………………………………………………………………………………………………………………………………………7
2.2 Supervisor…………………………………………………………………………………………………………………………………7-8
2.3 Assistant Store Manager……………………………………………………………………………………………………………..8
3.0 Risk assessment……………………………………………………………………………………………………………………………..9
3.1 Observation of potential hazard……………………………………………………………………………………………9-10
3.2 Risk assessment……………………………………………………………………………………………………………………11-12
4.0 Conclusion and recommendation……………………………………………………………………………………………….13
5.0 Appendix………………………………………………………………………………………………………………………………….14-
15
1.0 Introduction
1.1 Purpose of assignment
A hazard is any source of potential damage, harm or adverse health effects on something or someone. Basically, a hazard
is the potential for harm or an adverse effect (for example, to people as health effects, to organizations as property or
equipment losses, or to the environment). Sometimes the resulting harm is referred to as the hazard instead of the actual
source of the hazard. For example, the disease tuberculosis (TB) might be called a "hazard" by some but, in general, the TB-
causing bacteria (Mycobacterium tuberculosis) would be considered the "hazard" or "hazardous biological agent". In this
report contains information related to hazard in the workplace such as how to identify hazards in certain areas in the
workplace, how to evaluate risks that presented by those hazards, preventing hazards in the workplace and lastly how to
manage the hazards if happen in the workplace.

 
1.2 Company Profile

STARBUCKS

Our story began in 1971. Back then we were a roaster and retailer of whole bean and ground coffee, tea and spices with a single
store in Seattle’s Pike Place Market. Today, we are privileged to connect with millions of customers every day in more than 80
markets.

FO LK LO R E
Starbucks is named after the first mate in Herman Melville’s “Moby-Dick.” Our logo is also inspired by the sea – featuring a
twin-tailed siren from Greek mythology.

S TAR B U C K S M I S S I O N
Our mission: to inspire and nurture the human spirit – one person, one cup and one neighborhood at a time.

OUR COFFEE
We’ve always believed in serving the finest coffee possible. It's our goal for all our coffee to be grown under the highest
standards of quality, using ethical sourcing practices. Our coffee buyers personally travel to coffee farms in Latin America,
Africa and Asia to select high-quality Arabica beans. And our master roasters bring out the balance and rich flavor of the beans
through the signature Starbucks® Roast.
2.0 Job Description
2.1 Barista
A barista greets customers, takes orders, and creates quality Starbucks Beverages. A Starbucks Barista also maintains and cleans the
store.

A Starbucks Barista Job Duties include:

 Promotes the culture, value, and missions of Starbucks.

 Provides excellent customer service to all guests (skill: communication).

 Able to work under pressure and maintains a calm demeanor at all times (skill: works well under pressure).

2.2 Supervisor
Supervisor duties and responsibilities include assisting the store manager in executing store operations during scheduled shifts.

A Starbucks Supervisor duties include:

 Acts with integrity, honesty, and knowledge that promote the culture, values, and mission of Starbucks.

 Maintains a calm demeanor during periods of high volume or unusual, events to keep store operating to standard and to set a positive
example for the shift team. Anticipates customer and store needs by constantly evaluating environment and customers for cues.

 Communicates information to manager so that the team can respond as necessary to create the Third Place environment during each shift.
2.3 Assistant Store Manager
An assistant store manager in Starbucks is basically an 8-12 month training program to help you become a store manager in Starbucks in
near future.

An Assistant Store Manager will work alongside his team while learning how to take on the role of running a multi-million dollar business, of
leading great teams, and building a meeting place in your community. Our goal with the program is to develop future store managers.

Using a mix of online learning, classroom training and hands on mentorship, you’ll learn how to:

 Grow a successful, multi-million dollar business: drive sales leveraging your business acumen, efficiency, and problem-solving skills

 Nurture talent & lead a team: engage the hearts and minds of your team and develop their skills so that they realize their personal best,
both as individuals and as thriving teams.

 Inspire others: become a dynamic brand ambassador dedicated to driving and achieving results through your team

 We’d love to hear from people with:

 Two years management experience within a customer-facing environment

 Strong organizational, interpersonal and problem-solving skills

 Entrepreneurial mentality with experience in a sales focused environment

 Minimum High School or GED

3.0 Risk assessment
3.1 Observation of potential hazard

The first step in ensuring a safe workplace is to identify hazards. There are a number of ways to find hazards in your workplace which is
ask workers and contractors in your workplace about any hazards they may have noticed, look at the physical structure of your workplace for
example, stairs, desks, floor surfaces, exits, driveways, check all machinery, appliances and vehicles used for work, examine how substances are
stored, used and moved from one place to another and review your injury records, including ‘near misses’as well as review information from
designers, manufacturers or suppliers of the equipment and substances in your workplace.

The second step is a checklist which can help you examine your work environment, the tasks your workers do, and the machinery/equipment
used in your workplace. You can use a checklists for regular/ frequent tasks; for example, a maintenance checklist or a daily pre-start checklist
for equipment to make sure it’s in safe working order. See Resources below for samples. Print them off, grab a pen and do a walkabout, talking
to the workers involved in the environment, task or equipment you’re checking.

The third step assess the risk of hazards. A risk is the likelihood of a hazard causing injury, illness or damage to your health. Your list of hazards
may be long, with some hazards posing more safety risks than others. So you need to work out which hazards are more serious than other and
deal with those first. To assess the risk associated with each hazard, ask these questions:

What is the potential impact of the hazard?

 How severe could an injury or illness be?

 What's the worst possible damage the hazard could cause to someone’s health?
How likely is the hazard to cause someone harm?

 Could it happen at any time or would it be a rare event?

 How often are workers exposed to the hazard?

You should also consider how many people are exposed to the hazards, and remember that everyone is different. A hazard may pose more risk
to some people than others because of differences in physical strength, experience and training.

Moreover, fix the problem.You should always aim to remove a hazard completely from your workplace. Where this isn’t practical, you should
work through the other alternatives systematically. Some problems may be fixed easily and straight away, while others will need more effort
and planning. Concentrate on the most urgent hazards without neglecting the simpler ones that could be easily and immediately fixed. Some
solutions are more effective than others. Make sure your solution does not introduce new hazards.

Finally, evaluate the results. After you think you’ve fixed the problem, find out whether the changes have been effective. Get feedback from
those affected by the changes and include them in any modifications to their workplace or work routines. Look at your incident records to see
if numbers are going down. Make sure your solution does not introduce new hazards. Maybe you and your workers can even see more ways to
make further improvements. Set a date to re-assess the risk.
3.2 Risk assessment

Table 1: Risk assessment

What are the Who might be harmed What are you doing Do you need to do Action by
hazards? and how? already? anything else to manage whom?
this risk?
Slips and trips Staff may slip and Staff clear out the Putting warning sign that Staff and
tripped because of spillage as fast as may prevent accident any supervisor
spillage and
get injured of possible to prevent further
it any accident
Overloaded Staff sometimes carry Use trolley to receive Increase the manpower Staff and
load more than what can the supply for receiving the supply supervisor
we carry on receiving
supply
Falling item Staff may got hit by knife
Staff relocate the Put holder to ensure the Staff and
that putted on the shelvesharp item to the placement of dangerous supervisor
lower and safer place tool
Electric shock Staff always on wet hand Make sure to keep Wear gloves to prevent Staff and
and using hand electric supervisor
electrical dry shock
appliance afterward
4.0 Conclusion and recommendation
In conclusion hazard is a really important thing for we to look out. As the hazard we identified and analyse we can make
sure each accident can be prevented. As from this report we learnt that to understand that behind each fatality or serious injury,
there are thousands of at- risk behaviors and unidentified hazards that contributed to the incident. Moreover, we can state and
analysed the hazard in our workplace. Next, we also have determined method for controlling hazard in the workplace as there
is problem there always a solution.

For the recommendation, we suggest that OSHA's Hazard Communication Standard gives workers the right to know
about hazards in the workplace. Employers have obligations to provide workers with training, information, PPE and other
safety measures dealing with hazards. Employees should remember to take training seriously and pay attention, read labels
and SDSs, know where to find the SDSs, use appropriate PPE , know correct emergency procedures and use safe work habits.
5.0 Appendix

STARBUCKS Main Place

THE END