This Stream includes all of our Guides & Toolkits Flipbooks.
Issue link: https://www.wsps.ca/resource-hub/i/1317283
The information contained in this reference material was produced by Restaurant & Food Services Advisory Committee and is distributed as a guide only. It is current to the best of our knowledge as at the revision date. No guarantee is made by WSPS as to the absolute correctness and WSPS assumes no responsibility in connection therewith. Recipe For An Effective JOINT HEALTH AND SAFETY COMMITTEE (JHSC) Checklist PREP IT Do you understand the Occupational Health & Safety Act requirements for JHSCs and the consequences of non-compliance? Have you identified expectations and clarified roles & responsibilities for your committee? Have you obtained health and safety information from the employer? Have you provided training? Have you posted a list of committee members for staff? Are you organized for the first meeting; e.g. agenda, meeting time, date and place? SERVE IT Have you completed and documented inspections, incident investigations, work refusals, meeting minutes and training records? Have you documented workplace risks and hazards identified during inspections? Are you promoting open discussions on issues that lead to recommendations for health & safety improvements? Have you presented, in writing, your recommendations (with facts and evidence) to the employer? Have you assisted the employer in preparing a corrective action plan? Have you documented follow-up on the employer's written response to recommendations? COOK IT Have you consulted with the effectiveness of specific workplace as mentioned in the legislation; harassment, designated substances? Are you conducting regular workplace inspections, as per legislative requirements? Have you identified the actual and potential workplace risks and hazards and evaluated Have you recommended corrective action the employer? Have you followed up on implemented recommendations? Have you participated in MOL visits, if any? RATE IT Do the co-chairs have strong interpersonal skills; e.g. effective communication, conflict resolution, and presentation/facilitation? Did you evaluate injury statistics? Are your recommendations sound and can you defend them? Did you track progress of the corrective action plan? Did you monitor training records (expiration/ refresher)? Are you getting the support you need from senior management in promoting a workplace safety culture? The information contained in this reference material was produced by Restaurant & Food Services Advisory Committee and is distributed as a guide only. It is current to the best of our knowledge as at the revision date. No guarantee is made by WSPS as to the absolute correctness and WSPS assumes no responsibility in connection therewith. Recipe For An E ective JOINT HEALTH AND SAFETY COMMITTEE (JHSC) Toubleshooting Guide When your JHSC is not working Recruitment Red Flags What you can do A. Negative workplace culture Encourage senior leaders to show their commitment to health and safety by connecting the dots between health, safety, and worker well-being. Coach them on how and when to promote and praise the JHSC. B. Recruitment Make the recruitment process as simple as possible. Provide clear information to help workers understand their role and the role of the JHSC. Reassure them that basic training and ongoing support will be provided. C. Time constraints Reinforce that workers will be paid for time spent on JHSC activities. D. Benefi ts unknown Communicate what workers stand to gain; e.g. recognition, incentives, and professional development on such job skills as problem solving, teamwork, how to run e† cient meetings, how to provide input / feedback. Participation Red Flags What you can do A. Time constraints Schedule meetings and JHSC activities based on members' availability. Create subcommittees to handle specifi c tasks, allowing JHSC meetings to focus on other priorities. B. Lack of motivation Provide role clarity and set expectations. Put committee members on fi rst aid duty. Involve them in incident reviews to improve their investigation skills. Commend them for their e‹ orts in front of their peers. C. Boring meetings Focus meetings on setting achievable objectives and celebrating results. Encourage members to share their knowledge and experience in resolving workplace health and safety issues and in participating in inspections and special projects. D. Lack of attendance Send out meeting dates and agendas well in advance. Delegate responsibility by assigning members to report on agenda items. Reward perfect meeting attendance. E ectiveness Red Flags What you can do A. No proper goals, objectives & evaluation Create a vision for the committee. Set JHSC Terms of Reference. Communicate goals, objectives and the evaluation process. Ask members to share their views of committee and meeting e‹ ectiveness. Ask for ideas and solutions, and then implement them. B. Lack of direction Set short-term objectives that are relevant and attainable. C. Lack of knowledge Provide members with orientation to workplace health and safety legislation in bite-size pieces. Do members have the skills and knowledge they need to perform their role/ function? Provide training to close gaps. D. Leadership engagement Encourage senior leaders to participate in JHSC activities and attend occasional meetings. Follow up with leaders for their response to committee recommendations. Track all recommendations made to the employer until they are resolved. Make health and safety an ongoing priority in your workplace by building it into frequent conversations between managers, supervisors, and workers, and making it a standing agenda item in routine business meetings. The information contained in this reference material was produced by Restaurant & Food Services Advisory Committee and is distributed as a guide only. It is current to the best of our knowledge as at the revision date. No guarantee is made by WSPS as to the absolute correctness and WSPS assumes no responsibility in connection therewith. Do you require a JHSC? Employee headcount is the most common legal trigger for establishing a JHSC. The committee should be comprised of both workers and management employed at the workplace. At least half of the members of a JHSC shall be workers who do not exercise managerial functions; they shall be selected either by the workers they are to represent, or by the trade union or unions that represent the workers. Certifi cation requirements: The process of being certifi ed involves completing the Basic Certifi cation and Workplace-Specifi c Hazard Training (Part 1 & 2). Designated Substances: You are required to have a JHSC if a designated substance regulation applies to your workplace. For further information, please refer to the Occupational H&S Act. Recipe For An E ective JOINT HEALTH AND SAFETY COMMITTEE (JHSC) Diagnostic Tool 1-5 6-19 20-49 50+ # of Employees (on payroll) Legislative Requirements Minimum # of Committee Members Certifi cation Requirements Yes No 1 worker 1 worker + 1 management Each member certifi ed (1 worker + 1 management) Refer to Ministry of Labour website 2 workers + 2 management 3 workers + 1 management OR Don't want to journey alone? Call 1 877 494 WSPS (9777) Recipe for an e• ective JOINT HEALTH AND SAFETY COMMITTEE (JHSC) 1 of 2 Purpose A Joint Health & Safety Committee comprises worker and employer representatives who work together to promote and support a safe and healthy working environment, with a focus on prevention. Composition a. Membership on the committee will consist of an equal number of worker and employer representatives, with the minimum number of members determined by the Occupational Health & Safety Act (OHSA), based on the number of people employed by the organization. Member Selection a. At least half the committee members must be workers, democratically selected by workers. b. If the workers do not select members, after being given the opportunity to do, the employer must seek out and assign persons to act as worker representatives. c. The employer selects the remaining members from the group of employees who exercise managerial functions, ideally at the work location so that they have knowledge of operations. d. All members must be active employees of the organization. Terms of Office a. Committees must be co-chaired by two members: one who represents workers, the other who represents managerial functions. b. Terms of both co-chairs and committee members will be staggered to allow continuity. c. A replacement member for a worker representative of the committee unable to complete a term of office will be selected by workers, and for employer representatives by the employer. Duties and Functions of the Committee a. Raise awareness of health and safety in the workplace, and identify situations that may be unhealthy or unsafe for workers. b. Develop written recommendations for the employer that address health and safety risks, and that improve policies, and training and awareness programs. c. Monitor the effectiveness of recommendations. d. Work with workers and the employer on changes that affect workplace health and safety. e. Ensure that workplace inspections and accident investigations meet regulation requirements. f. When appropriate, request information from the employer about: i. Known or reasonably foreseeable health and safety hazards to which workers in the workplace are likely to be exposed; ii. Health and safety experience, practices, and standards in similar industries. Records a. The committee will keep accurate records of all matters that are tabled, and will maintain a record of meeting minutes. b. The committee will post meeting minutes in the workplace or on the company's intranet. Training a. Committee members will receive training to help them effectively perform their duties, including workplace inspection and accident investigation. b. Certification training will be provided, according to the regulation, to designated worker and employer representatives as soon as practical. Recipe For An Effective JOINT HEALTH AND SAFETY COMMITTEE (JHSC) Terms of Reference Joint Health and Safety Committee (JHSC) Toolkit The information contained in this reference material was produced by Restaurant & Food Services Advisory Committee and is distributed as a guide only. It is current to the best of our knowledge as at the revision date. No guarantee is made by WSPS as to the absolute correctness and WSPS assumes no responsibility in connection therewith. Do you require a JHSC? Employee headcount is the most common legal trigger for establishing a JHSC. The committee should be comprised of both workers and management employed at the workplace. At least half of the members of a JHSC shall be workers who do not exercise managerial functions; they shall be selected either by the workers they are to represent, or by the trade union or unions that represent the workers. Certifi cation requirements: The process of being certifi ed involves completing the Basic Certifi cation and Workplace-Specifi c Hazard Training (Part 1 & 2). Designated Substances: You are required to have a JHSC if a designated substance regulation applies to your workplace. For further information, please refer to the Occupational H&S Act. Recipe For An E ective JOINT HEALTH AND SAFETY COMMITTEE (JHSC) Diagnostic Tool 1-5 6-19 20-49 50+ # of Employees (on payroll) Legislative Requirements Minimum # of Committee Members Certifi cation Requirements Yes No 1 worker 1 worker + 1 management Each member certifi ed (1 worker + 1 management) Refer to Ministry of Labour website 2 workers + 2 management 3 workers + 1 management OR The information contained in this reference material was produced by Restaurant & Food Services Advisory Committee and is distributed as a guide only. It is current to the best of our knowledge as at the revision date. No guarantee is made by WSPS as to the absolute correctness and WSPS assumes no responsibility in connection therewith. Recipe For An Effective JOINT HEALTH AND SAFETY COMMITTEE (JHSC) Checklist PREP IT Do you understand the Occupational Health & Safety Act requirements for JHSCs and the consequences of non-compliance? Have you identified expectations and clarified roles & responsibilities for your committee? Have you obtained health and safety information from the employer? Have you provided training? Have you posted a list of committee members for staff? Are you organized for the first meeting; e.g. agenda, meeting time, date and place? SERVE IT Have you completed and documented inspections, incident investigations, work refusals, meeting minutes and training records? Have you documented workplace risks and hazards identified during inspections? Are you promoting open discussions on issues that lead to recommendations for health & safety improvements? Have you presented, in writing, your recommendations (with facts and evidence) to the employer? Have you assisted the employer in preparing a corrective action plan? Have you documented follow-up on the employer's written response to recommendations? COOK IT Have you consulted with the effectiveness of specific workplace as mentioned in the legislation; harassment, designated substances? Are you conducting regular workplace inspections, as per legislative requirements? Have you identified the actual and potential workplace risks and hazards and evaluated Have you recommended corrective action the employer? Have you followed up on implemented recommendations? Have you participated in MOL visits, if any? RATE IT Do the co-chairs have strong interpersonal skills; e.g. effective communication, conflict resolution, and presentation/facilitation? Did you evaluate injury statistics? Are your recommendations sound and can you defend them? Did you track progress of the corrective action plan? Did you monitor training records (expiration/ refresher)? Are you getting the support you need from senior management in promoting a workplace safety culture? The information contained in this reference material was produced by Restaurant & Food Services Advisory Committee and is distributed as a guide only. It is current to the best of our knowledge as at the revision date. No guarantee is made by WSPS as to the absolute correctness and WSPS assumes no responsibility in connection therewith. Recipe For An E ective JOINT HEALTH AND SAFETY COMMITTEE (JHSC) Toubleshooting Guide When your JHSC is not working Recruitment Red Flags What you can do A. Negative workplace culture Encourage senior leaders to show their commitment to health and safety by connecting the dots between health, safety, and worker well-being. Coach them on how and when to promote and praise the JHSC. B. Recruitment Make the recruitment process as simple as possible. Provide clear information to help workers understand their role and the role of the JHSC. Reassure them that basic training and ongoing support will be provided. C. Time constraints Reinforce that workers will be paid for time spent on JHSC activities. D. Benefi ts unknown Communicate what workers stand to gain; e.g. recognition, incentives, and professional development on such job skills as problem solving, teamwork, how to run e† cient meetings, how to provide input / feedback. Participation Red Flags What you can do A. Time constraints Schedule meetings and JHSC activities based on members' availability. Create subcommittees to handle specifi c tasks, allowing JHSC meetings to focus on other priorities. B. Lack of motivation Provide role clarity and set expectations. Put committee members on fi rst aid duty. Involve them in incident reviews to improve their investigation skills. Commend them for their e‹ orts in front of their peers. C. Boring meetings Focus meetings on setting achievable objectives and celebrating results. Encourage members to share their knowledge and experience in resolving workplace health and safety issues and in participating in inspections and special projects. D. Lack of attendance Send out meeting dates and agendas well in advance. Delegate responsibility by assigning members to report on agenda items. Reward perfect meeting attendance. E ectiveness Red Flags What you can do A. No proper goals, objectives & evaluation Create a vision for the committee. Set JHSC Terms of Reference. Communicate goals, objectives and the evaluation process. Ask members to share their views of committee and meeting e‹ ectiveness. Ask for ideas and solutions, and then implement them. B. Lack of direction Set short-term objectives that are relevant and attainable. C. Lack of knowledge Provide members with orientation to workplace health and safety legislation in bite-size pieces. Do members have the skills and knowledge they need to perform their role/ function? Provide training to close gaps. D. Leadership engagement Encourage senior leaders to participate in JHSC activities and attend occasional meetings. Follow up with leaders for their response to committee recommendations. Track all recommendations made to the employer until they are resolved. Make health and safety an ongoing priority in your workplace by building it into frequent conversations between managers, supervisors, and workers, and making it a standing agenda item in routine business meetings. 1 of 2 Purpose A Joint Health & Safety Committee comprises worker and employer representatives who work together to promote and support a safe and healthy working environment, with a focus on prevention. Composition a. Membership on the committee will consist of an equal number of worker and employer representatives, with the minimum number of members determined by the Occupational Health & Safety Act (OHSA), based on the number of people employed by the organization. Member Selection a. At least half the committee members must be workers, democratically selected by workers. b. If the workers do not select members, after being given the opportunity to do, the employer must seek out and assign persons to act as worker representatives. c. The employer selects the remaining members from the group of employees who exercise managerial functions, ideally at the work location so that they have knowledge of operations. d. All members must be active employees of the organization. Terms of Office a. Committees must be co-chaired by two members: one who represents workers, the other who represents managerial functions. b. Terms of both co-chairs and committee members will be staggered to allow continuity. c. A replacement member for a worker representative of the committee unable to complete a term of office will be selected by workers, and for employer representatives by the employer. Duties and Functions of the Committee a. Raise awareness of health and safety in the workplace, and identify situations that may be unhealthy or unsafe for workers. b. Develop written recommendations for the employer that address health and safety risks, and that improve policies, and training and awareness programs. c. Monitor the effectiveness of recommendations. d. Work with workers and the employer on changes that affect workplace health and safety. e. Ensure that workplace inspections and accident investigations meet regulation requirements. f. When appropriate, request information from the employer about: i. Known or reasonably foreseeable health and safety hazards to which workers in the workplace are likely to be exposed; ii. Health and safety experience, practices, and standards in similar industries. Records a. The committee will keep accurate records of all matters that are tabled, and will maintain a record of meeting minutes. b. The committee will post meeting minutes in the workplace or on the company's intranet. Training a. Committee members will receive training to help them effectively perform their duties, including workplace inspection and accident investigation. b. Certification training will be provided, according to the regulation, to designated worker and employer representatives as soon as practical. Recipe For An Effective JOINT HEALTH AND SAFETY COMMITTEE (JHSC) Terms of Reference The information contained in this reference material was produced by Restaurant & Food Services Advisory Committee and is distributed as a guide only. It is current to the best of our knowledge as at the revision date. No guarantee is made by WSPS as to the absolute correctness and WSPS assumes no responsibility in connection therewith. Recipe For An E ective JOINT HEALTH AND SAFETY COMMITTEE (JHSC) Toubleshooting Guide When your JHSC is not working Recruitment Red Flags What you can do A. Negative workplace culture Encourage senior leaders to show their commitment to health and safety by connecting the dots between health, safety, and worker well-being. Coach them on how and when to promote and praise the JHSC. B. Recruitment Make the recruitment process as simple as possible. Provide clear information to help workers understand their role and the role of the JHSC. Reassure them that basic training and ongoing support will be provided. C. Time constraints Reinforce that workers will be paid for time spent on JHSC activities. D. Benefi ts unknown Communicate what workers stand to gain; e.g. recognition, incentives, and professional development on such job skills as problem solving, teamwork, how to run e† cient meetings, how to provide input / feedback. Participation Red Flags What you can do A. Time constraints Schedule meetings and JHSC activities based on members' availability. Create subcommittees to handle specifi c tasks, allowing JHSC meetings to focus on other priorities. B. Lack of motivation Provide role clarity and set expectations. Put committee members on fi rst aid duty. Involve them in incident reviews to improve their investigation skills. Commend them for their e‹ orts in front of their peers. C. Boring meetings Focus meetings on setting achievable objectives and celebrating results. Encourage members to share their knowledge and experience in resolving workplace health and safety issues and in participating in inspections and special projects. D. Lack of attendance Send out meeting dates and agendas well in advance. Delegate responsibility by assigning members to report on agenda items. Reward perfect meeting attendance. E ectiveness Red Flags What you can do A. No proper goals, objectives & evaluation Create a vision for the committee. Set JHSC Terms of Reference. Communicate goals, objectives and the evaluation process. Ask members to share their views of committee and meeting e‹ ectiveness. Ask for ideas and solutions, and then implement them. B. Lack of direction Set short-term objectives that are relevant and attainable. C. Lack of knowledge Provide members with orientation to workplace health and safety legislation in bite-size pieces. Do members have the skills and knowledge they need to perform their role/ function? Provide training to close gaps. D. Leadership engagement Encourage senior leaders to participate in JHSC activities and attend occasional meetings. Follow up with leaders for their response to committee recommendations. Track all recommendations made to the employer until they are resolved. Make health and safety an ongoing priority in your workplace by building it into frequent conversations between managers, supervisors, and workers, and making it a standing agenda item in routine business meetings. Recipe For An Effective Joint Health and Safety Committee (JHSC) Diagnostic Tool Terms of Reference Checklist Trouble- shooting Guide