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3. Workers have often complained about how hot they feel when working in the kitchen. On the day of the wedding, one of the kitchen workers reports feeling light-headed and has a headache.

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Task 3: Thermal comfort in the kitchen

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(b) The restaurant manager at the hotel has the responsibility of managing the temporary workers from Thinkwell, all of whom have existing mental ill-health conditions.

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Task 2: Managing mental ill-health in the workplace

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(c) In supporting document 1, the Wellsphere occupational health professional also indicates that they can provide other, specific, occupational health support in relation to Worker A.

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(b) In supporting document 1, the occupational health professional from Wellsphere Occupational Solutions recommends a programme of health surveillance is introduced for all of the bakery workers.

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(ii) Other than health surveillance, suggest control measures that could reduce the risk of exposure to flour dust.

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(i) Explain what features of the current working arrangements in the bakery are increasing the risk of exposure to flour dust.

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1. (a) In supporting document 1, Wellsphere Occupational Solutions have made a recommendation to urgently review the hazardous substance risk assessment for exposure to flour dust in the bakery.

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Task 1: Flour dust exposure in the bakery

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What control measures could be considered to reduce the risk factors listed in supporting document 4?

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DN2-0008-ENG-QP-V1 May25 NEBOSH 2025

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There are 80 workers at the hotel (the organogram at the end of this scenario illustrates the workforce at the hotel). The MD has recently contracted an occupational health service called Wellsphere Occupational Solutions to provide services to the hotel.

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(c) Other than the exposure reduction measures considered in part (b), what additional control measures could be put in place to reduce the risks associated with HAV exposure when carrying out this hedge cutting work in the future.

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