Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Month: December-2014
Virus/Disease
Food Handling
Hazardous Chemical
Name of chemical/Details
Evacuation
Disruption
Sun Exposure
Insects
Water
Weather
Sound/Noise
Temperature
Other/Details
Environment:
Other/Details:
Facilities/Built Environment
Building and Fixtures
Workshops/work Rooms
Other/Details:
Hand tools
Vehicles
Work at heights
Restricted space
Other/Details:
Manual Tasks/Ergonomics
Manual Tasks
LPG Gas
Consequence
Insignificant
Minor
Moderate
Major
Critical
Medium
Medium
High
Extreme
Extreme
Likely
Low
Medium
High
High
Extreme
Possible
Low
Medium
High
High
High
Unlikely
Low
Low
Medium
Medium
High
Rare
Low
Low
Low
Low
Medium
Almost Certain
Consequence
Description of Consequence
1. Insignificant
No treatment required
2. Minor
3. Moderate
4. Major
5. Critical
Likelihood
Description of Likelihood
1. Rare
2. Unlikely
3. Possible
4. Likely
5. Almost
Certain
Actions
Low
Medium
High
Extreme
Hazard Identification
and Risk Assessment
(HIRA) Form
Area
Team
member
S.n
o
Scope of Work
Hazard analysis
Date
HACCP Team
Work Activities
Risk Level
Consequence
s
Likely
Hood
Asserted
Risk
Level
Minor
Possible
Medium
Moderate
Likely
High
Major
Rare
High
Major
Unlikely
Extreme
Major
Rare
High
Control measures
Hierarchy of
control
Administration
Elimination
Substitution
Isolation
Administration
Submission
This activity will be conducted in accordance with this risk assessment, implementing the control measures
outlined in Step Three. Changes will be made to the activity, if required, to manage any emerging risks to
ensure safety
Contact Person
Date
Yes
1. Are the planned control measures sufficient and effective in minimising the level of risk?
2. Have there been any changes to the planned control measures?
3. Are further control measures required in future?
Other Details:
Designation
Signature
Date
No