Systematic WHS Planning and Policies

Question: Discuss about the Systematic WHS Planning and Policies. Answer: Introduction The system of WHSMS has been developed to help the organizations to make proper planning and policies regarding the health and safety of the workers in the workplace. In the case of hospitality/bars, it is the duty of the owners to provide a safe system of work by communicating with their employees and implementing the safe working environment. In the given case the place Tthai restaurant can handle 100 people on a daily basis, includes the service of taking away, and dine in. The need of WHSMS in the restaurant based on certain assumptions is as follows: WHSMS gives assurance of safe and healthy workplace. The owner can assure this by installing security cameras so that any misful act done in the restaurant can be detected quickly. It helps in identifying the hazards and controls the risk of occurrence of accidents (Underhill 2013). Accidents may occur due to leakage of the gas cylinder, short circuit, and various another factors. The management should provide proper training to the workers regarding this issue. It provides proper information and training to all the workers of the organization so that they can work efficiently. It reviews the health and safety system of the body so that the person can handle any accidents. It minimizes the risk of the work stoppage by providing the adequate measures so that the individual can easily calculate its leftover stock. It improves the opportunity of business by developing its reputation among the customers and other associates. The positive performance indicators, which can be used by the person for its success, are as follows: Conducting workplace scrutiny: It becomes necessary to check the workplace at least on a weekly basis to derive the idea about the loopholes of the organization. The loopholes can be in the field of quality of the food supplied to the customers, the hygiene issues, misbehavior with the clients or staff members. Proper feedback register is to be maintained by the management so that they can improve in the weaker section of their organization. Organizing health check-up for the staff members on weekly or monthly basis should be arranged so that the health related issues of the team could be solved. Checking training needs so that the seniors can take adequate measures in this field. Monitoring regulatory requirements: It is necessary for the business to comply with the proper law and order to achieve success in the future. So, to (or "intending to") attracting more customers they should not practice any Mala Fide activities like reduction in tax percentage, not issuing proper bills to them, and so on. The Proper register is needed to be maintained by the management regarding this matter. The barriers to implementation of the policies of WHSMS occur when staff members ignore the need of health and safety policies in their working environment (Lamm 2014). In this case, it is the duty of the management to make them understand the systems by providing proper guidelines and training. When the safety cost becomes too high, it is important for the management can cut off the other expenses to bear the security cost as if they can reduce some of the working staff, they can lower the cost of electricity, and so on. When no discussion is made regarding the health and safety measures in the organization with the members, it becomes necessary for the management to arrange a meeting and discuss the matter. They can make insurance policies for their staff members who can benefit them shortly. When the system becomes too complicated, the workers are unable to handle the safety system efficiently. It is quite common to say that each organization has some elder working staff they will not be able to understand the system effectively. When the cure becomes involved: Finding the cure for any situation is necessary. Therefore, the management needs to discuss this matter and find the suitable cure for the problem. They can appoint some expertise or consult the issue with the person who has proper knowledge in this field. Conclusion: It can be concluded that the restaurant Tthai has to adopt all the above-mentioned things to run the business smoothly. The duty of management towards them is to appoint that person who has proper knowledge in this field and can handle the system efficiently. In other words, they can change the elder staff with the younger ones. References: Dyreborg, J., Lipscomb, H.J., Olsen, O., Trner, M., Nielsen, K., Lund, J., Kines, P., Guldenmund, F.W., Rasmussen, K., Bengtsen, E. and Gensby, U., 2015. Safety Interventions for the Prevention of Accidents in the Work Place: A Systematic Review. Lamm, F., 2014. The challenges of researching OHS of vulnerable workers in small businesses.Small Enterprise Research,21(2), pp.161-179. Maseko, M.M., 2016.Effects of non-compliance with the Occupational Health and Safety Act (No. 85 of 1993) among the food and beverage industries in selected provinces of South Africa(Doctoral dissertation). Seoke, S.Y. and Kamungoma-Dada, I.M., 2014. Occupational health and safety management systems-a review of practices in enterprises in Botswana. Shankar Beriha, G., Patnaik, B. and Shankar Mahapatra, S., 2012. Assessment of occupational health practices in Indian industries: A neural network approach.Journal of Modelling in Management,7(2), pp.180-200. Underhill, E., 2013. The challenge to workplace health and safety and the changing nature of work and the workplace environment.Australian workplace relations, pp.191-208.