WHSMS Action Plan
WHSMS Action Plan
WHSMS Action Plan
For Salad Fresh to succeed in providing and maintaining a healthy and safe work environment, it
is essential that all staff participate in adopting safe work practices as part of their day to day
activities. To assist staff in achieving this aim, Salad Fresh has committed to developing and
maintaining a Work Health and Safety Management System (WHSMS).
A WHSMS is a set of plans, actions and procedures to systematically manage health and
safety in the workplace that is actively endorsed by a committed employer to achieve:
Provision of a safe and health workplace and the prevention/reduction of illness
and injury equally for employees and contractors.
Identification of workplace hazards, assessment and control of all risks.
Active involvement in health and safety matters by managers, supervisors and
employees and their representatives.
Provision of information and training for employees at all levels so they can work safely.
Audit and review of the OHSMS.
Salad Fresh’s WHSMS Framework has five key elements (based upon the information provided in
AS/NZS 4804:2001). These are as follows:
OBJECTIVE
To establish requirements for the overall management of Salad Freshs work, health and safety
management system..
This document identifies how the restaurant manages its work health and safety obligations and
details how Salad Fresh meets the requirements of Australian Standard 4801 Occupational Health
and Safety Management Systems and Australian Standard 4804 General Guidelines on Principles,
Systems and Supporting Techniques. The Health and Safety System shall apply to all Salad Fresh
workers (fulltime, temporary, casual, contractors, volunteers and relevant stakeholders).
PLANNING
The successful implementation and operation of a WHSMS requires an effective planning process
with well- defined measurable outcomes. Salad Fresh as part of it WHSMS planning process will
establish objectives, targets and performance indicators within our WHS plans to ensure our aims
are achieved.
Workplace activities and all aspects of the WHS risk management system are constantly reviewed in
consultation with employees. The review process considers changes in legislation, codes of practice
and national standards. A corporate risk register has been implemented, maintained and updated
when risks are identified.
Managers are responsible to ensure all their team members are aware, follow and comply with all
Salad Fresh’s WHS procedures and all relevant WHS instructions. Managers have a responsibility in
their areas of control to ensure that:
1. They carry out their roles and responsibilities as detailed in the relevant health and safety
policies and procedures.
2. They effectively implement relevant health and safety policies, procedures and instructions
as they relate to all risks to health and safety relevant to their area within the restaurant.
This includes ensuring all WHS risks are identified, assessed and effectively controlled in
consultation with workers and their representatives.
3. The effectiveness of risk control measures are regularly monitored and deviations from
standards are rectified.
4. Supervisors and workers who report to them have adequate knowledge and skills to carry
out their health and safety responsibilities.
5. Workers and their representatives are consulted on any proposals for, or changes to, the
workplace, work practices, policies or procedures which may affect the health and safety of
workers.
Workers are responsible to follow and comply with these procedures and other related Work Health
and Safety protocols and systems as detailed above.
TRAINING
Training is conducted at all levels of the organisation commensurate with the needs of individuals. A
structured system exists to ensure safety related training is conducted by suitably qualified or
competent personnel to meet the needs of individuals to carry out tasks related to their job.
Assessment of individuals ensures personnel are competent prior to them undertaking tasks.
COMMUNICATION
Salad Fresh understands the importance of effective two way communication with timely reporting
in ensuring that our WHSMS is able to meet all promulgated objectives and ultimately ensure that
our work place is free (so far as reasonably practicable) of all risks to health and safety. Salad Fresh
will therefore develop mechanisms to communicate WHS information to all levels within our
organisation.
REPORTING
Procedures will be established for relevant and timely reporting of all information relating to Salad
Fresh’s WHSMS. The following reporting mechanisms will be used at the restaurant to achieve this
specific aim:
WHS Performance Reporting;
Non-conformance (with legislation/procedures) Reporting;
Incident reporting;
Hazard/Near Miss Reporting;
Statutory Reporting Requirements (As defined in the WHS Act).
INJURY MANAGEMENT
Salad Fresh will develop a coordinated and managed program that integrates all aspects of injury
management (including treatment, rehabilitation, retraining, claim management and employment
management practices) for the purpose of achieving optimum results in terms of a timely, safe and
durable return to work for injured workers.
REFERENCES
Work Health and Safety Act 2011
Work Health and Safety Regulation 2011
AS/NZS 4804:2001 Occupational Health and safety management systems – General
guidelines on principles, systems and supporting techniques.