Health & Safety Risks To Consider During Lockdown Level 3, By Gerhard Roets, Construction Health & Safety Manager, MBA North

Hierarchy of Controls

  • Elimination: Physically remove the hazard
  • Substitution: Replace the hazard
  • Engineering Controls: Isolate people from the hazard
  • Administrative Controls: Change the way people work
  • Personal Protective Equipment: Protect the worker with PPE

HAZARD: Transport to work

RISK

Company transport: Lack of social distancing, transport with ill people, unsanitary vehicle and poor ventilation in vehicles.

IMPACT

Business risk / fatality

CONTROL

The transportation of workers by public transport with limitations on vehicle capacity and stringent hygiene requirements should be followed.

  • Where practical, contractors will make use of transport where the safe distance of 1,5m can be maintained
  • Employees must be transported in well-ventilated vehicles where possible
  • All vehicles must be sanitised prior to use
  • All employees entering the vehicle must be wearing cloth face masks

HAZARD: Covid-19 non-awareness

RISK

General non-awareness of the virus can lead to the spreading of the virus.

IMPACT

Fatality

CONTROL

  • Covid-19 information, education and communication
  • Posters with information on notice boards, changing facilities and meeting areas
  • Hand-outs provided on topics
  • Toolbox talks on topics
  • Training (internal and external); online

HAZARD: Reporting of duty: Access control

RISK

Biometric system can potentially result in the transmission of the virus.

IMPACT

Business risk / Fatality

CONTROL

  • Stop all non-essential visitors
  • Introduce staggered start and finish times to reduce congestion and contact at all times.
  • All persons entering the site will be wearing a face mask
  • Monitor site access points to enable social distancing – you may need to change the number of access points, either increase to reduce congestion or decrease to enable monitoring
  • Remove or disable entry systems that require skin contact, eg fingerprint scanners or biometric system.

HAZARD: Possible infected person at work

RISK

An infected person in the workplace can potentially spread the virus.

IMPACT

Business risk / Fatality

CONTROL

  • Designated manager or OMP (Occupational Medical Practitioner) to be informed should an infection be suspected
  • Person to be provided with a mask if not already wearing one
  • Person to be removed to quarantine area while awaiting transport
  • Person to be transported to a testing or treatment facility
  • Use of masks and gloves when consulting with the potentially infected person
  • The quarantine area to be sanitised after the person was removed using the correct PPE

HAZARD: General hygiene in the workplace

RISK

People are within 1,5m from each other in the workplace.

IMPACT

Business risk / fatality

CONTROL

  • Social distancing policy implemented that no person should be closer than 1,5m from each other
  • No bodily contact whatsoever allowed in the company
  • Employees should limit the use of co-worker’s tools and equipment.
  • Non-essential physical work that requires close contact between workers should not be carried out.
  • Work requiring skin to skin contact should not be carried out

HAZARD: Site meetings and toolbox talks

RISK

Failing to comply with the social distancing policy.

IMPACT

Business risk / fatality

CONTROL

  • Social distancing policy implemented that no persons should be closer than 1,5m from each other
  • No bodily contact whatsoever allowed in the company
  • Supervisor or manager leading meeting to ensure compliance
  • Site meeting protocols

HAZARD: Changing facilities and showers

RISK

Contaminated objects and surfaces can transmit the virus.

IMPACT

Business risk / fatality

CONTROL

  • Introduce staggered start and finish times in order to reduce congestion and contact at all times
  • Introduce enhanced cleaning of all facilities throughout the day and at the end of each day
  • Consider increasing the number or size of facilities available on site if possible
  • Based on the size of each facility, determine how many people can use it at any one time to maintain a distance of 1.5 metres
  • Provide suitable and sufficient rubbish bins in these areas with regular removal and disposal

HAZARD: Canteens and eating arrangements

RISK

Contaminated objects and surfaces can transmit the virus.

IMPACT

Business risk / fatality

CONTROL

  • The workforce should also be required to stay on-site once they have entered it and not use local shops
  • Dedicated eating areas should be identified on site to reduce food waste and contamination
  • Break times should be staggered in order to reduce congestion and contact at all times
  • Hand cleaning facilities or hand sanitiser should be available at the entrance of any room where people eat and should be used by workers when entering and leaving the area.
  • The workforce should be asked to bring pre-prepared meals and refillable drinking bottles from home

HAZARD: Tool storage areas

RISK

Infected tools and equipment.

IMPACT

Business risk / fatality

CONTROL

  • A sufficient stock of hand sanitiser, soap and paper towels must be kept and made available in the storage area
  • Storeman to maintain a 1,5 m distance from all staff collecting tools; a Perspex panel can be installed to reduce contact
  • The store man must sanitise his hands after each “transaction”
  • A sanitising station must be at the entrance to the store, employees collecting tools and goods must sanitise prior to entry
  • All commonly used tools must be sanitised on being returned to the store

HAZARD: Machine and vehicle keys

RISK

Contaminated machine or vehicle keys that are handed over between employees can result in the transmission of the virus.

IMPACT

Business risk / fatality

CONTROL

  • Seventy percent alcohol base sanitiser are available during the issuing and receiving of machine and vehicle keys
  • Drivers should remain in their vehicles if the load will allow it and must wash or clean their hands before unloading goods and materials
  • Continuous sanitising of hands
  • Equipment to be sanitised during refuelling
  • All machines have sanitiser in the cabs to sanitise on an ongoing process

 

 

 

 

 

Posted in Construction Health and Safety, Covid-19, MBA and MBSA news.

Leave a Reply

Your email address will not be published.