CLOs Tested Questions Maximum Point Earned Point
LO2. List the requirements of UAE EHS legislation, codes of practice, and the prosecution process. Q1 35
LO3. Review a risk assessment document, and explain how it is used to manage risk for environmental hazards.
Q2 65
Total
ACADEMIC HONESTY REMINDER:
High similarity with your classmate/s will result in a reduced grade or zero. Use of a consultant or other unethical external support will receive a zero grade and may be subject to further disciplinary action.
SCI100- Risk Management Scenario:
Fast Food-Case Study
Objectives:
There are four objectives of this assignment:
Objective 1: Conduct a risk identification and assessment for any workplace
Objective 2: Conduct risk evaluation by calculating the risk value and then plotting two high and two low risks.
Objective 3: Explain the risk value calculation for the biggest risk you have noted on the heat map, in your own words.
Objective 4: Create a Risk Register with at least four risks and identify what you will do to treat or reduce the impact of these risks.
Hazard Analysis & Risk Assessment Assignment
Q1: Answer the following questions based on UAE Occupational Health and Safety Regulations.
The United Arab Emirates has signed a technical cooperation agreement with the International Labor Organization (ILO) to provide decent working conditions within the federation. The major components of the agreement include the protection of the workers’ rights.
Write a 500-word essay discussing the UAE Strategies and Legislation developed to improve employees’ safety and healthcare. Provide your opinion on the main causes of workplace accidents and injuries. Be sure to give suggestions on how to improve safety in your organization. The following rubric will be used to grade your essay:
Rubric criteria Score Below Standard = 25% Approaching Standard= 50% At Standard = 75% Exceeds Standard =100%
Identification of key strategies and legislation
25 points Shows little understanding of the key strategies and legislation. Shows some understanding of the key strategies and legislation. Shows adequate knowledge of the key strategies and legislation. Shows superior knowledge of the key strategies and legislation.
Clear analysis with relevant supportive detail
25 points Key ideas that supported the strategies and legislation were poorly identified, analyzed, and supported.
Key ideas that supported the strategies and legislation were not clearly identified, analyzed, and supported.
Key ideas that supported the strategies and legislation were partially identified, analyzed, and supported.
Key ideas that supported the strategies and legislation were clearly identified, analyzed, and supported.
Evaluation and recommendations
25 points Effective recommendations and/or plans of action not provided.
Effective recommendations and/or plans of action inadequate.
Effective recommendations and/or plans of action were partially provided.
Effective recommendations, solutions, and/or plans of action were provided.
Proper organization, professional writing, and logical flow of analysis. APA formatting
25 points Grammar, spelling, punctuation, professional writing, and syntax needs significant improvement.
Does not follow APA format Grammar, spelling, punctuation, professional writing, and syntax needs improvement.
Sometimes follows APA format Adequate grammar, spelling, punctuation, professional writing, and syntax.
Usually follows APA format Excellent grammar, spelling, punctuation, professional writing, and syntax.
Proper APA format
Total %
Q2: Fast Food Kitchen-Risk Assessment for food preparation, cooking and service.
- Conduct a Hazard Identification (5 hazards) and Assessment for the Kitchen using the Checklist analysis below: TYPES OF HAZARD DESCRIPTION LIKELIHOOD
Rare [1]
Possible [2]
Likely [3]
Often [4]
Frequent [5] CONSEQUENCES
Insignificant [1]
Minor [2]
Moderate [3]
Major [4]
Catastrophic [5]
1
2
3
4
5
- Conduct Risk Evaluation by plotting risks on a heat map. Use the information from your checklist analysis above, select the top two, bottom two types of risks identified, mark them on the “Heat Map” below, and list them table.
High Risk/Value Calculation Risk Acceptance Low Risk /Value Calculation Risk Acceptance
- 3.
- 4.
- In your opinion, explain the biggest risk for the Kitchen (with calculations from the heat map above),
In addition, what is the best way to control it? - Create a list of the four possible risks for the Fast Food Kitchen (2H & 2L) and risk reduction actions that need to be taken to fix these risks.
No. Risk Risk Control Measures
Eliminate, substitute, Engineer & Admin Control, use protective equipment