Three steps to reduce smoking in your workplace

WHS 15/01a

Smoking in or near the workplace can create a health risk, but in our industry it also creates a food safety risk.

While the health risks of smoking are well known these days, the food safety hazards and potential risk of losing business usually take a back seat.  However, as a business you can take a stand, not only to protect the health and safety of your workers but also the produce you supply.

  1. Develop a non-smoking policy

The Brisbane Markets’ site regulations and Queensland Health stipulate certain protocols that forbid smoking in certain areas of the site; indoors; and within four (4) metres of an entrance or exit.  However you can modify this by not only supporting these measures but stipulating your own requirements as part of your workplace policy.  Your Workplace Health and Safety (WH&S) manual has a generic policy, but Brismark can improve this to suit your business requirements such as smoking only during break times and no smoking on forklifts or in company vehicles. To have your WH&S manual reviewed, please contact Brismark’s WH&S officer on 3915 4234 or email [email protected].

  1. Inform new recruits

Ensure people are aware from the commencement of their employment about the workplace rules regarding smoking.  Coupled with that, ensure your suppliers and buyers who enter your premises are also aware of the requirements in regards to State health regulations and food safety.

  1. Encourage and assist workers to give up smoking

A number of services exist to help smokers quit smoking and improve their health.  As a business you can offer these programs to staff and their partners. The Queensland Government offers the Workplace Quit Smoking Program and involves contact with Quitline counsellors and nicotine replacement therapy such as patches, gum and lozenges. For more information go to their website

https://workplacesforwellness.qld.gov.au/public-resources/workplace-quit-smoking-program/.

 

Source:  Health & Safety Bulletin, 23 September 2014, by Joanna Weeks