Work Health and Safety Policy

Purpose. This policy sets out how Harbour View protects the health and safety of employees, contractors, guests and visitors across the hotel, the events centre and the travel desk.

1.Purpose and scope

Harbour View is committed to providing a workplace that is safe and without risk to health so far as is reasonably practicable. This policy applies to every worker, contractor, volunteer and visitor at every site the business operates. It is the parent document for all safety procedures, registers and training in the business.

2.Legal framework

The business operates under the Occupational Health and Safety Act 2004 (Victoria) and its regulations, the compliance codes published by the state regulator and the relevant Australian Standards for kitchens, plant and chemicals. Where a national standard is stricter than a state requirement, the business will apply the stricter standard.

3.Responsibilities

The General Manager holds overall accountability for health and safety and must ensure that resources are provided to meet this policy. Department managers must implement the procedures in their areas, consult their teams and act on hazards without delay. Every worker must take reasonable care for their own safety and that of others, follow instructions and report hazards and incidents.

• General Manager: accountable, approves policy and resources
• Department managers: implement, consult, investigate, train
• Health and safety representatives: consult, inspect, escalate
• Workers: take care, follow procedures, report

4.Hazard management

Hazards will be identified through inspections, incident reports, guest feedback and consultation. Each hazard must be assessed for risk and controlled using the hierarchy of controls, with elimination preferred and personal protective equipment used as the last resort. Controls will be recorded in the WHS register and reviewed after any incident.

• Slips and trips on wet floors and stairs
• Burns, cuts and scalds in kitchens and bars
• Manual handling of linen, kegs, furniture and luggage
• Chemical exposure in housekeeping and cellar work
• Occupational violence and aggressive guests
• Fatigue from split shifts and late finishes

5.Consultation

The business will consult workers on matters that affect their health and safety through the health and safety committee, toolbox talks and pre-shift briefings. The committee meets every second month and its minutes are published on the notice board. Health and safety representatives are elected for each department.

6.Incident reporting

Every injury, near miss, hazard and property damage event must be reported on the Incident and Hazard Report Form and entered in the WHS register before the end of the shift. Notifiable incidents must be reported to the state regulator by the General Manager immediately. The scene of a notifiable incident must be preserved until the regulator releases it.

7.Training and review

All workers will complete a safety induction before their first shift and refresher training every year. This policy will be reviewed annually, after any notifiable incident and whenever legislation changes.