Risk management
An essential step in the management of occupational health and safety in the meat industry or in any industry is ensuring that all hazards are identified, the risks assessed and effective control measures are developed and implemented.
Many organisations tend to only focus on obvious ‘adverse events’, that is, hazards where injuries are occurring. This can lead to not adequately addressing hazards with a low probability of occurring but with a severe consequence if they do occur or with a perceived low risk/minor issue. This in turn leads to a threat to employees and also to the continuation of the business.
The term risk management is used widely. It can be applied to all areas of an organisations operation and is not just used to apply to health and safety. The most common way risk management is used in relation to health and safety is specific to the hazard management element. That is:
- Hazards are identified
- The risks are assessed
- Control measures are determined and implemented
- Organisations monitor and review to ensure risks are effectively managed
Further information
The MLA OH&S Reference Guide provides further information and resources that will help you manage risks as part of your OH&S management system or you can download the following example documents: