Identification of Hazards:

Identify any workplace such as a retail outlet, restaurant, grocery store, café, nightclub, or any other that you are familiar with as a customer or employee (Canada).

1. Visit the establishment to observe it as a workplace with hazards, and note the approximate number of staff and maximum number of customers
2. Develop a list of all possible hazards (10 or more) for the workplace. (This can include the establishment layout, furnishings, equipment, supplies, employee tasks, operations, items consumed, washrooms, customer behavior, etc). Hazards fall under the following categories: people, equipment, environment, materials, and processes.
3. Outline the changes that could be made to reduce the level of risk associated with each hazard.
   
   

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