Sporting Facilities information and
checklist
What are the risks
The most common causes of injury in sporting grounds and
facilities is manual tasks, slips, trips and falls, mobile plant and
machine guarding. Hazards are prevalent in different areas,
such as the workshop, grounds area and bar and kitchen areas.
Other concerns relate to air receivers (pressure vessels) and all
terrain vehicles (ATVs), if used in the workplace.
Introduction
In 2010 WorkSafe visited sporting facilities as part of an inspection campaign aimed at improving safety and health issues
within the industry.
The checklists used by WorkSafe inspectors during this campaign are included in this newsletter. Please use the checklists
to ensure your workplace meets the occupation safety and health legislation.
What issues are included in the
checklists?
Issues covered by the checklists include:
Electricity Asbestos
Hazardous substances All terrain vehicles
Mobile plant Noise
Falls from heights Pressure vessels
Slips and trips Emergency procedures
Kitchen safety Violence and aggression
Machine guarding Induction and new workers
Further information can be obtained by contacting WorkSafe on
9327 8777 or by visiting the website at
[Link]
What is a risk assessment?
The occupational safety and health laws require risk
assessments to be carried out.
A risk assessment is the process of determining whether there
is a risk associated with an identified hazard, that is, whether
there is any likelihood of injury or harm. The process should
include consultation with people involved in the task, as well as
consideration of the, experience and training of the operator,
individual tasks to be performed and the length of time the
operator is exposed to the identified hazards.
Details on how to conduct a risk assessment are on page 3
How do I use these checklists?
1. Use the checklists in this newsletter to inspect your workplace. You may see other hazards as you are going through add them
to the checklist.
2. Anything that you have ticked No or added to the list needs to be fixed. So, look at each hazard using the table below to
prioritise identified hazards.
Risk rating table for working out level of risk Use the vertical and horizontal columns to consider both the likelihood of injury or
harm to health and the consequences to work out the level of risk
Likelihood of injury or
harm to health
Consequences of any injuries or harm to health
Insignificant eg no injuries Moderate eg first aid Major eg extensive injuries Catastrophic eg death
Very likely High Extreme Extreme Extreme
Likely Moderate High Extreme Extreme
Moderate Low High Extreme Extreme
Unlikely Low Moderate High Extreme
Highly unlikely (rare) Low Moderate High High
Risk assessment is a 'best estimate' on the basis of available information. It is important the responsible person undertaking a risk assessment has
the necessary information, knowledge and experience of the work environment and work process, or such a person is involved.
3. If the hazard falls into high or extreme, based on your view of how likely it is someone will get hurt and what level of injury
could happen, then you need to fix it straight away.
If it is lower down in the table moderate or low then plan when you will fix it.
Remember hazards have to be controlled you cant ignore them.
Westcentre 1260 Hay Street
West Perth WA 6005
Telephone: 1300 307 877
Facsimile: (08) 9321 8973
Email: safety@[Link]
2
Electrical safety
A worker died from an electric shock from a commercial dishwasher when attempting to repair the dishwasher in the
kitchen of a food hall. The worker was not qualified to carry out electrical repairs and there was no residual current device
(RCD) installed at the workplace.
Incidents with electricity are usually caused by broken equipment or dangerous working conditions, installation and/or repairs being
undertaken by an unqualified repairer, absence of a residual current device (RCD) and a lack of experience, training or supervision. The
leading cause of electrical injury in the hospitality industry is frayed or broken cords.
What should you watch out for?
frayed or broken electrical cords overloaded power boards very long or multiple extension leads
water around plugs & equipment overheating machines broken machines which have not been
items restricting assess to power points socket not RCD protected removed
Faulty electrical appliances should be isolated, locked out and tagged out and repaired by a qualified repairer or licenced electrician only.
Manual tasks
Workplace injuries most commonly linked to manual tasks
include sprains and strains, hernias and damage to the back.
Such injuries are a major cause of lost time at work and make
up almost one-third of Western Australias workers
compensation claims. In the five years to 1999-2000, almost
seven million days were lost from work in WA as a result of
manual handling injuries; and a total of 132,819 workers
compensation claims were made at an average cost of
$18,000 each.
Manual handling is more than just keeping your back straight
and knees bent, or lifting properly it includes carrying,
pushing and pulling, and holding or restraining.
Just as manual tasks involve more than just lifting, so the
things that affect the risk of injury involve more than just the
weight of the objects handled. Factors such as awkward
movements, fixed postures and how long and quickly a task is
performed are also very important.
Injuries can be the result of gradual wear and tear (eg from
frequent or prolonged activities), or sudden damage (eg from a
single lift of something very heavy or awkward to handle or
from tripping and falling while carrying an object.
Jobs involving physical stress or repetitive movements have the
highest rates of manual task injuries over half the lost time
injuries involving nurses and health care workers, cleaners,
packers and store persons, are manual task injuries.
Because of the high potential for manual tasks to cause lost time
injuries, WorkSafe WA has identified this as one of seven areas to
be given priority when our inspectors visit your workplace.
In their inspection, our inspectors will be looking for the key
elements detailed overleaf. Following the same checklist
yourself will help you identify any shortcomings in your
procedures or training and correct or update them; thus getting
you started on meeting your health and safety requirements.
In looking at safety in relation to manual tasks and all
workplace safety matters, please remember the three
ThinkSafe steps:
spot the hazard;
assess the risk; and
make the changes.
A good start will be to obtain the latest version of the Code of
practice for manual tasks from the WorkSafe website on
[Link]
.
How do I reduce the risk of injury from
manual tasks?
The first step, in consultation with your workers, is to
identify the manual task hazards for your organisation.
This can be done via review of reviewing past hazard or
incident forms; analysing previous injury records for staff;
talking with workers about tasks they find difficult or
demanding; reviewing previous pre-service home risk
assessments and observing staff while they complete
common tasks to collect information.
Next, in consultation with staff, identify trends and determine
which tasks are higher risk/priority. For each task, complete a risk
assessment to identify which risk factors are present for that task.
Risk factors may be actions & postures; forces & loads; vibration;
work environment; systems of work; and worker characteristics
please refer to the WA Manual Tasks Code of Practice for more
information. The risk assessment should also determine what
consequences/harm may result from performing that task, and
how likely it is that this harm occurs.
Finally, for each hazard, determine what controls are needed
to minimise risk. Controls may involve:
1. eliminating the hazard or hazardous task
2. re-designing, modifying, altering or substituting the
hazard or hazardous task
3. administrative controls
Is using a trolley a good idea?
To avoid manual handling injuries the use of trolleys is
recommended. However trolleys that are not maintained or
overloaded can result in injury.
Strain injuries may occur when:
trolleys are difficult to manoeuvre;
trolley wheels are too small or poorly maintained;
the trolleys and their loads are too heavy when other risk
factors, such as the number of times a trolley is moved
or the workplace layout, are taken into account;
surfaces over which trolleys are pushed are uneven or
mismatched;
trolleys are moved over large distances or up steep slopes;
trolleys are difficult to grip due to the absence or poor
location of handles; and
vision is impaired by an overloaded trolley.
3
Slips trips and falls
How can I reduce the risk of slips and
trips in my workplace?
There are many controls that employers can use to prevent slips
and trips in the workplace. Firstly though, it is important to
complete hazard identification and a risk assessment in
consultation with your staff. This will ensure that the right
control is chosen for the hazards that are relevant in YOUR
workplace.
Common controls used in workplaces can be categorised
according to the hierarchy of controls:
Eliminate the hazard - install more power points to avoid
cords on floor, widen aisles
Substitution - resurface floors with less hazardous
materials
Isolation - restrict access to some work areas
Engineering controls (minimising risk by redesign) -
improve lighting, mark walkways install drainage, use
ramps instead of steps
Administrative Controls - ensure good housekeeping -
clean up spills immediately, use signs for slippery or wet
floors
Personal Protective Equipment proper footwear
What risk factors contribute to slips and
trips incidents?
Slips and trips account for 20% of all lost time injuries every
year. They can result in serious injuries and lengthy periods of
time off work.
Risk factors that contribute to slips and trips injuries will vary
according to the type of workplace and work tasks being
completed.
Common risk factor categories include:
Floor surface & condition
Floor contamination
Objects on the floor
Ability to see floor/ walkways/ hazards
Cleaning/ spill containment
Space & design
Stairs & stepladders
Work activities, pace & processes
Footwear & clothing
Individual factors
Can slips and trips in the workplace be prevented?
Yes, slips and trips can be prevented in workplaces. Awareness of the common risk factors for slips and trips, coupled with a strong
management commitment, can result in reduction and prevention of slips and trips incidents.
Like any other hazard in the workplace, prevention begins with a risk management approach ie spot the hazard, assess the risk and
make the changes. This should be done in full consultation with your staff at each stage.
Hazards can be identified by reviewing hazard reports and incident reports, talking with your staff and completing walk-throughs or
workplace inspections to identify potential hazards.
Assessing the risk involves identifying all of the risk factors that are present that may contribute to the risk of a slip or trip, and
determining the potential likelihood and consequences of a slip or trip occurring.
Finally, making changes is about implementing controls that eliminate or reduce the identified risk factors. Dont forget that all-
important step of reviewing the solutions after they have been put in place to make sure that they are effective, and have not
introduced any new hazards to the workplace.
What can you do to reduce
exposure to UV radiation?
Health and safety legislation in each Australian
state means your employer has a legal
responsibility to provide a safe working
environment.
If you work outdoors and your workplace doesn't
offer any sun protection measures, raise the issue
with your Health and Safety representative or
manager.
This legislation also states that workers must
cooperate with your workplace sun protection
program, so be sure to cover up against the sun.
If self-employed, it is in your best interest to look
after yourself and use sun protection at work.
Further information
Code of practice - First aid-workplace amenities-personal
protective clothing
Code of practice - Managing noise at workplaces
Code of practice - Manual tasks
Code of practice - Safeguarding of machinery and plant
Code of practice - Violence aggression and bullying at work
Code of practice - Working hours
Guidance note - Alcohol and other drugs at the workplace-
Guidance note - Material safety data sheets (MSDS
Guidance note - Preparing for emergency evacuations
Guidance note - Working alone
Slips, trips and falls prevention guide
The First Step
4
Dangerous incidents
in the kitchen
Food preparation mixer
guarding
The occupational safety and health law requires employers and
people who are self-employed to ensure equipment is safe.
Injuries like cuts, fractures and amputations, occur when
workers get their hands or parts of the body, clothing or
jewellery caught in the bowl during operation. Most injuries can
be prevented if the mixers are fitted with guarding.
1. Interlocked guarding system
An interlocked guarding system is a physical barrier which is
connected to either the power or control system of the machine.
The interlock prevents the machine from operating unless the
guard is closed. The interlocking system may be mechanical,
electrical, hydraulic, pneumatic or a combination of these.
2. The design and construction of a physical guard
A physical guard must:
prevent body parts and hair, or items such as clothing or
jewellery, coming into contact with the rotating
attachments;
be solidly constructed and securely mounted;
follow the contour of the machinery to prevent access;
not be able to be by-passed or disabled;
not allow the build-up of product;
not create a manual task hazard associated with
maintenance and cleaning; and
not cause an injury in itself.
In addition, if the process requires batch adding without
stopping the mixer, the guarding must be provided with a
chute or similar device that prevents fingers etc coming into
contact with the moving parts.
Sulfuric acid based drain cleaner causes serious burns
Incident
A worker received third degree burns to 13 percent of his body when using a new drain cleaning product containing 98 percent sulfuric
acid. In an attempt to unblock a public toilet drain, workers placed a hose into the drain and poured the cleaning product through a
funnel. Subsequently, the acid spat back onto the workers. Despite prompt attempts to wash off the acid, one of the workers received
serious burns.
Contributing Factors
Sulfuric acid is a high-risk chemical for use in drain cleaning products. It is known to get dangerously hot and to erupt when added
to water. It may also react with sulfides, resulting in the release of highly toxic hydrogen sulfide.
The employer had not carried out a pre-purchase risk assessment on the hazardous substance and considered less hazardous
alternatives or chemical-free methods of clearing the drain.
The workers did not use adequate personal protective equipment.
Recommendations
1. Sulfuric acid based drain cleaners should be avoided, due to the intense heat produced and the possible reaction with sulfides.
2. Employers must carry out a pre-purchase risk assessment on hazardous substances and less hazardous substances or chemical-
free methods should be considered as part of this.
3. Employers must keep a register of hazardous substances, including copies of material safety data sheets (MSDS).
4. Employers must ensure workers receive adequate training and keep training records.
5. Workers must use the adequate personal protective clothing and equipment that is provided.
Explosion of aerosol can in caf
Incident
Two chefs received flash burns to their upper bodies when an
aerosol can of cooking oil exploded in a busy caf. As a result of
the explosion, a large window at the front of the caf blew
outwards. Luckily, no patrons or other staff members were
injured.
At the time of the incident, two chefs were in the open plan
kitchen cooking breakfast in frying pans placed on lit gas burners.
The aerosol can was placed on the kitchen work bench next to lit
gas burners. As a result, the contents inside the aerosol can
heated up, causing them to expand until the can could not
withstand the internal pressure.
The base of the aerosol can blew out, causing the contents to be
released in the atmosphere. The propellant inside the can (17
percent propane and 83 percent butane) was ignited by the
naked flame resulting in an explosion.
Factors to consider
The aerosol spray can of cooking oil was standing in the kitchen
next to a heat source.
The contents of the aerosol can expanded as a result of the heat,
which caused the explosion.
Propellants in aerosol cans are mostly hydrocarbons stored under
pressure in a gaseous state.
Hydrocarbons are flammable and should be kept away from
extreme heat and ignition sources.
Aerosol cans containing cooking oil or fly spray have exploded
before in kitchens when placed near heat sources.
Recommendations
Do not place aerosol cans next to heat sources or in hot areas in
kitchens, such as next to lit gas burners, close to electric stoves or
on top of rangehood.
Do not place aerosol cans in direct sunlight.
Do not use aerosol cans near naked flames or ignition sources.
Read the safety information on the aerosol can before use and
storage.
5
Electricity safety checklist
Check yes no n/a
Electrical installations are installed, constructed, maintained and tested to minimise the risk
of electric shock or fire
Components on the switchboard are clearly marked
The switchboard is free of any obstructions
Hand held portable equipment is protected by a non-portable residual current device
The switchboard or fixed sockets are marked where residual current device is provided
A testing program is in place for residual current devices
Flexible cords and extension cords are used in a safe manner (eg. not lying across
walkways and no use of multiple extension cords)
Plugs, sockets, extension leads and power boards are in good condition and protected from
damage (eg. not damaged, not overloaded)
Electrical installations are protected from damage that would increase the risk of electric
shock or fire, for instance a switchboard cover is provided
Domestic type double adaptors are not used in a commercial environment
Hazardous substances safety checklist
Check yes no n/a
The register of hazardous substances is complete and current. The register includes a
contents list and material safety data sheets (MSDS) for all hazardous substances, such as
cleaning products, used from time to time at the workplace. The MSDS are < 5 years old
The register of hazardous substances is readily available for workers
The outcome of the risk assessment for all hazardous substances is recorded in the
hazardous substances register
Decanted bottles containing hazardous or other substances are labelled
Practical control measures are in place to reduce risks relating to hazardous substances
For instance, substitute hazardous substances for non-hazardous substances, use
substances in accordance with MSDS eg. do not use oven cleaner in spray bottles, ensure
adequate personal protective equipment (PPE) is provided and used
PPE for use with hazardous substances is maintained and in good working order
Training has been provided to workers working with hazardous substances or is likely to be
exposed. Training includes potential health risk and toxic effects, control measures to
minimise risk, correct use of methods to reduce exposure, correct care and use PPE
A record of hazardous substance training is kept at the workplace
If drain cleaner is used at the workplace, a pre-purchase risk assessment been carried out
Note: Sulfuric acid based drain cleaners should be avoided / substituted for a less
hazardous substance
Mobile plant safety checklist
Check yes no n/a
Mobile plant is maintained to minimise risks pre-start checks are conducted and
logbooks/records are kept of pre-start checks and maintenance
Workers are trained in the use of mobile plant where applicable, workers hold high risk
work licences eg. forklift, boom type elevated work platform over (11 meters)
The plant is in a safe condition for instance seat is maintained, seatbelt is in place, loadchart is in
place as required, operator manual is available, controls are labelled, dangerous parts are guarded,
plant is registered if required, FOPS/ROPS are in place if required
The work is organised in such manner that workers are not exposed to hazards related to
mobile plant for instance, pedestrian walkways, traffic management/signage, high visibility
clothing, two-way communication as required is in place
Where mobile plant is used, site hazards such as ramps, slopes, rough ground, power lines,
excavations, ground load limits, underground services, etc. are identified, assessed and controlled
6
Falls from height safety checklist
Check yes no n/a
Practical control measures have been implemented and maintained to eliminate or reduce
the risk associated with work at heights for instance no heavy items stored or frequently
used items stored on top shelves, safe use of steps and ladders are available
Portable ladders comply with AS 1892.1 (metal) or AS 1892.2 (wooden)
NO standing on milk crates
Edge protection is provided where person could fall 2 or more metres from scaffold,
fixed stairs, landing, suspended slab, formwork, false-work
In any other case, where person could fall 3 or more metres for instance from storage
areas or mezzanine floors, a fall injury prevention system (eg. catch platform, scaffold,
safety nets, safety mesh, fall arrest system) or edge protection is provided
There is safe means of access and egress to the work being performed at heights, for
instance ladders, stairs, walkways, mechanical lifts are available and used
Slips and trips safety checklist
Check yes no n/a
Floors, stairs and ramps have unbroken and slip resistant surface
Floors, stairs and ramps are free from obstructions that may cause a person to trip or fall
Outside floor surfaces are free from uneven surfaces, potholes and other trip hazards
Adequate drainage is in place in wet areas
Frequency and standard of cleaning is adequate to eliminate slip hazards in work areas:
clean as you go policy is in place to reduce slip hazards
systems are in place for cleaning floors (mopped last, so no-one walks over wet floor),
warning signs are available and erected near wet floors and spills
area around fat disposal drums / oil drums is kept in clean condition
Drains and plumbing is not leaking causing slip hazard - check under sinks, dishwasher
Access and egress to and from work areas is safe - for instance, the risk of collision is
reduced through a window in the door, or doors are marked as IN - OUT, staff is trained
Small changes in floor levels at edge of tiles, at doorways, exiting bar areas etc do not create
a slip or trip hazard and are readily visible eg. high visibility strip at edge
Hand rails and guard rails are provided on stairs and ramps
Slip resistant and enclosed footwear is required in kitchen and bar areas (dress code)
Kitchen safety checklist
Check yes no n/a
Adequate guarding has been provided to plant or equipment, including:
Food preparation mixer is provided with an interlocked guard
Double roll blades meat mincer is provided with an interlocked guard
Cool room fans have been provided with adequate guards
Written instructions (or operators manual) are provided in relation to the safe dismantling of
the meat slicer and cleaning of the slicer blade
Cut resistant gloves are provided when dismantling the meat slicer or cleaning the blade
Oil, used in deep fat fryers, is cooled down before handling for disposal to reduce slip
hazard, smaller containers or buckets are used and covered with a lid while handling
Baffle system is in place between the hot plate and the deep fryer
Cleaning of range hoods/extraction equipment is conducted on regular basis (fire risk)
Arrangements in place with contractors for allowing maintenance of range hoods/ extraction
systems at adequate times (not during cooking of foods, etc.)
Safe knife handling procedures are in place (eg. storage of knives, carrying knives,
sharpening of knives, cutting on stable surface, carrying knives with blade downwards)
Workers are trained in the safe use of knives and safe working practices when sharpening
knives
Aerosol cans containing cooking oil or fly spray are kept clear of ignition sources and heat
sources such as lit gas burners, ovens, on top of range hoods, naked flames, direct sun light
7
Machine guarding safety checklist
Check yes no n/a
The highest level of guarding that is practical is provided
Adequate safe work procedures are provided and documented to set, test and use
machinery during all cycles of production and maintenance for instance look for:
Pre-operational checks are carried out
Appropriate isolation and lock-out procedures are provided for maintenance
Where fixed physical guards are provided, adequate provision is made for cleaning,
maintenance, adjustment and repair
Where setting, testing and start-up of machinery is required with the final means of
safeguarding removed, interim safeguards have been provided
Where it is not practical to guard machinery, a safe system of work is in place for
people operating or passing in close proximity
Where a presence sensing system is in place: safe system of work are documented, a
clearly identified warning is provided when the guard is muted, and inspection and
maintenance records are maintained
Operators and maintenance personnel are properly trained, and are familiar with the
operation and the set up of the machinery and able to demonstrate safety features
Manufacturers decals, manuals and operator instructions are readily available and in the
English language
Asbestos safety checklist
Check Yes no n/a
The presence and location of asbestos at the workplace has been identified
Where asbestos has been identified, an assessment of risks has been conducted in
accordance with the Code of Practice for the Management and Control of Asbestos in
Workplaces [NOHSC:2018 (2005)]
Asbestos register is available and used at the workplace where asbestos has been
identified
Where an asbestos register is present at the workplace, relevant people have received
information and training on the contents and use of the asbestos register
Quad bikes safety checklist
Check Yes no n/a
The appropriate vehicle for the task and conditions has been selected
An approved helmet that meets Australian Standards has been provided and is used
Quad bikes are regularly maintained in accordance with the operator manual
Quad bike operators are adequately trained
Noise safety checklist
Check yes no n/a
A risk assessment on noise has been conducted where it is likely that workers are
exposed to noise levels > 85dB(A)
So far as is practical, control measures have been put in place to reduce the risk of
injury as a result of noise, where exposure levels exceed 85 dB(A)
So far as is practical, hearing protection has been provided to workers that are
exposed to noise levels > 85dB(A)
Workers have received information and training in relation to noise at the workplace
Pressure vessels safety checklist
Check yes no n/a
Boilers and pressure vessels (Hazard level A, B & C) have been registered with
WorkSafe Commissioner
Boilers/pressure vessels registration is displayed
Drive belts are covered and guards in place
Inspection records are made and kept in relation to plant for instance annual
inspection reports for gas and oil fuelled boilers are available and kept
8
Emergency procedures safety checklist
Check yes no n/a
An evacuation procedure and a diagram (showing the exits) are provided and displayed in a
prominent place at the workplace
Emergency egress enables safe egress in event of an emergency (doors not obstructed)
Exit signs have been provided and are maintained
Adequate portable fire extinguishers have been provided and maintained
A fire blanket is available where deep fat fryers are in use
An adequately stocked first aid kit is provided at a central location
An adequate number of people have been trained in first aid, having regard to the types of
hazards and number of people in the workplace
Procedures are in place for isolated workers (means of communication are available and
procedures for regular contact are in place with isolated workers)
Violence and aggression safety checklist
Check yes no n/a
Workers have received information, instruction and training in relation to dealing with violence
and aggression (including hold ups, cash handling, difficult customers)
Procedures are in place in relation to violence and aggression
Procedures are in place in relation to cash handling and hold-ups (including post hold-up)
Security staff is provided and trained where applicable
Induction and new workers safety checklist
Check yes no n/a
Induction and training is provided in relation to emergency/evacuation procedures
Information and training is provided in relation to hazard and accident reporting
Safety induction training is provided to new and young workers in relation to hazards in the
workplace
Information and training in the use, maintenance and storage of personal protective
equipment (PPE) is provided
Adequate supervision is in place to ensure that new and young workers are working in
accordance with safety instructions
The risk of injury or harm to (young) visitors is reduced by means appropriate for the workplace
and the type of work activity
Other issues safety checklist
Check yes no n/a
Reportable injuries and diseases have been notified to WorkSafe
Lost time injuries or diseases and hazards notified by workers have been investigated
Workplace facilities (eg. toilets, wash basins, other facilities) are in a clean condition
Gas cylinders are secured
Gas cylinders are not stored near ignition sources
Safe work procedures are in place for changing gas cylinders
Outdoor gas patio heaters and LPG cylinders are not used indoors
Personal protective equipment is provided without any cost to workers, including personal
protective clothing and equipment (eg. broad brim hats, long sleave shirts and pants,
sunscreen) to reduce exposure to UV radiation
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