3 minute read
New Managers Guide to WHS
by Boylen
OWEN WEBB - AHA|SA WORKPLACE RELATIONS MANAGER
The Hospitality Industry Work Health & Safety Association of South Australia (HIWHSA) has just released a new Managers Guide to Work Health and Safety.
The Managers Guide has been developed by HIWHSA for the busy hospitality manager who needs clear and to the point guidance on how to set up and maintain better safety in the workplace.
The new guide is a collaborative effort by the HIWHSA. The HIWHSA is an incorporated association consisting of representatives from the Australian Hotels Association (SA), Clubs SA, United Workers Union, Institute of Hospitality in Healthcare and SafeWork SA. The HIWHSA has created a number of products for the hospitality sector over the years including the Eat to Live package, emergency procedures guides, WHS manuals, safe operating procedures, induction checklists and other WHS guidance materials.
The Managers Guide is separated into four sections containing the following:
CHAPTER 1: LEADERSHIP & COMMITMENT
For safety to be effective, the business must show that safety is taken seriously, and that there is a genuine commitment to preventing harm. Chapter 1 of the guide helps Managers to establish a Work Health and Safety Policy to show that level of commitment to safety in the workplace.
CHAPTER 2: CONSULTATION & COMMUNICATION
Consultation is the process of sharing WHS information and considering employees’ feedback before making decisions, for example, when considering a change of process, or purchasing new equipment. The authority and responsibility for making decisions does not change, it still remains with management. Chapter 2 of the guide focuses on the best ways to communicate safety in the work environment.
CHAPTER 3: HAZARD MANAGEMENT
Hazards are anything that has the potential to cause harm. Hazard management improves efficiency and safety by finding any gaps and smoothing out inconsistencies. Chapter 3 of the guide helps managers to step through a specialised hazard management tool. The tool helps to show that all reasonably foreseeable hazards are identified, assessed and sufficiently controlled.
CHAPTER 4: TEMPLATES, CHECKLISTS & EXAMPLES
Chapter 4 of the guide contains sample policies, procedures and forms that can be adapted to suit hotels needs. They cover many of the common hazards found in hospitality such as contractor management, hazardous substances, manual handling, incident reporting, and plant inspection and maintenance. The documents are written in a way to help manage employee competency, responsibilities, record keeping and systematic review.
As we start 2022, now is the perfect time for Members to review their current work health and safety policies and procedures and the Managers Guide can assist in that review process.
The Managers Guide is available in Word and PDF format to download from the AHA|SA website in the Member’s portal under the Workplace Relations tab.
If Members have any queries on their work health and safety or food safety obligations, they can contact the Workplace Relations team at the AHA|SA office.
