This is an Act to make additional provision for safeguarding the health, safety and welfare of people at work, for protecting others against threats to health and safety in connection with the happenings of persons at work, for controlling the keeping and use and averting the unlawful acquisition, ownership and use of hazardous substances, and for controlling certain emissions into the atmosphere; to make further provision with respect to the employment medical advisory service; to modify the law relating to building regulations, and the building (Scotland) Act 1959; and for connected purposes.
The management of health and safety at work regulations 1999
Under the management of health and safety at work regulations 1999, an employer has accountability to guarantee that young people employed by them are not exposed to risk due to: * Lack of experience * Being uninformed of existing or potential risks * Lack of maturity
And employer must contemplate: * The layout of the work place * The physical and biological and chemical agents they will be exposed to * How they will handle work equipment * How the work processes are arranged * The degree of the health and safety training needed * Risks from particular agents, processes and work
Provision and use of work equipment regulations 1998
These regulations lay down requirements for employers concerning the safety and the use of all work equipment including machinery. Work equipment should not give rise to risks to health and safety.
The primary objective of PUWER 98 is to ensure that work equipment should not result in health and safety risks, irrespective of its age, condition or origin.
The definition of ‘use’ is wide and contains all activities concerning work equipment such as stopping or starting the equipment. Repair, modification, maintenance and servicing. Cleaning and transportation of the equipment is also included.
Hazards and critical control points as part of the food safety act 1990
Hazard analysis critical control point (HACCP) is a scheme used by the food industry to certify that all food consumed is safe to eat. HACCP is a systematic approach to hazard identification, assessment of risk and control. It is a structured approach for the control of food safety from the farm to fork. The notion of HACCP was first introduced during themed 1960s when a consistent method of manufacturing pathogen free food in the US space programme. The HACCP concept has been successfully applied in the control of quality as well as safety in low-acid canned foods in the USA, and many food companies in Europe and the USA have implemented the approach. Increasingly regulatory bodies have acknowledged the practicality of this tool and its principals have been incorporated into legislative requirements by both the EU, general hygiene regulations for managing food safety and the USFDA.
Control of substances hazardous to health 2002
Every employer shall warrant that the exposure of his employees to substances hazardous to health is either prevented or, where this is not reasonably practicable adequately controlled.
In conforming with his duty of prevention under paragraph 1, substitution shall by preference be undertaken whereby the employer shall avoid so far as is reasonably practicable, the use of a substance hazardous to health at the…