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Section 2 Read the text below and answer Questions 15-21.
Encouraging employees to be healthy: a guide for employers
Benefits Putting effort into employee wellness can reduce absenteeism and encourage better teamwork in the workplace, as well as increased productivity. Once you’ve devised a program, continue to assess the outcomes and regularly survey your team to gather feedback.
Focus on general prevention Consider offering flu vaccinations on site and look at offering employees incentives on health insurance. Some companies arrange for someone who specialises in health issues, such as a doctor, to visit the workplace and speak to employees.
Encourage a healthier diet Most of us know that eating healthily can help prevent future diseases, but many are not aware that unhealthy eating is linked to a 66 percent increased risk of loss of productivity. It may be necessary to consciously develop a healthy food and drink workplace policy, including a healthy catering policy. A simple thing to do is substitute soda in any on-site vending machines with water or juice. Also investigate the nutritional value of food supplied for team meetings and work events. Consider putting a bowl of fruit out in the staff room and urge everyone to help themselves for free. You can encourage employees to bring in healthy lunches from home by making sure that there is a fridge in the break room.
Encourage more exercise Encouraging employees to exercise needn’t be expensive as there are plenty of low-cost methods available. These might include: installing racks for bikes in your staff car park; encouraging employees to take part in fun runs and charity events; suggesting ‘walking meetings’ where people discuss business as they get fresh air and exercise; and putting in showers to assist those who ride or run to the workplace. Some companies negotiate group rates for their employees at a nearby gym.
Improve mental health Recent reports have shown that ignoring mental health costs Australian companies at least $11 billion a year. We all have a responsibility to look out for one another. Some ways you can do this in the workplace include: running employee surveys to get valuable information on morale in the workplace; training managers on mental health strategies; offering rebates so employees are compensated for counselling if required; and refusing to accept any bullying and unprofessional behaviour in your workplace.
Marama Beach Hotel and Bistro: guidelines for working in the kitchen
The health and well-being of customers and staff is our first priority, and we expect all staff to take every step possible to maintain food safety and work in a hygienic manner.
Hygiene • Long hair must be tied back and no rings may be worn if touching food. • The regulation chefs’ shirts and trousers are to be freshly laundered before starting a new shift, along with aprons if they are worn. • Cross-contamination between raw and cooked food must be avoided. To this end, staff must use a clean board each time they cut different types of food. • Staff should not touch money and then food without washing their hands in between. • In the case of illness or a skin problem, the staff member should inform the manager. Cuts on hands and arms must be properly wrapped or bandaged.
Safety rules • All injuries must be reported to management immediately. • Safety guards must not be altered in any way, and staff must always wear protective clothing and gloves when working with sharp, hot, cold or corrosive items or materials. • Loose clothing or jewellery must not be worn. • Defective appliances must be turned off and not used – staff must not try to fix them themselves. • Heavy boxes should be lifted carefully with bent knees and a straight back, holding the box close to the body. • Work areas should be clean and free of hazards. • Spills on the floor must be dealt with immediately. • Flammable liquids must be stored away from flames. • If storing containers of chemicals in the kitchen, they must have clear labels, so as to avoid any confusion about the contents.
Breaks Staff have 20 minutes of paid break time per 3 hours of work, during which time they may not leave the premises. Every staff member who works a shift exceeding 5 hours is entitled to a 30-minute unpaid break and free meals. However, please be aware that the kitchen may not always be able to provide this service, especially in peak times. Beverages kept in the storeroom may not be consumed by staff, but filtered water is provided free of charge in the staff room.
