Assessment Task 2: Part A

WHS Work Safety Kit

The WHS Work Safety Kit aims to provide WHS information to employees in support of
sustaining a safe workplace in the business. Use this worksheet to prepare a draft WHS kit
for approval.

WHS Policies and Procedures

Our WHS policies and procedures support keeping a safe workplace:

List relevant WHS policies and procedures Identify the location /where they can be
accessed
e.g. Evacuation procedures Signage located in all rooms and at entry
ways to corridors
Lock down procedure Intructions arre displayed in every room with
directions to exit
Uniform policy Intructions regarding uniform code is given
while induction
Chemical handling procedure Safety instructions on usage and MSDS
provided in every kitchen
Kitchen fires procedure Fire safety tips, personal protective equipments
provided in all areas of fire hazard
Safe lifting procedures Instructions are displayed near the storage room
and delivery area

WHS Records
We maintain WHS records to ensure compliance with WHS legislation and Codes of Practice:

List WHS records kept Identify the location /where they can be
accessed
e.g, Staff induction including WHS Human Resources Team can access
induction online training records
Temperature log Kept in office of head chef or in each kitchen
safety in a folder
Standard operating procedure for all equipment Can be found in each kitchen, where equipment
are used
WHS risk assessment checklist Soft copy kept online can be access by all
department. Hard copy kept with HR for filing
WHS incident report Kept online for departmental access. Hard copy
with HR for filling
HACCP HACCP developed custom for organizational

Student Name: 1
 needs

Relevant Legislation
The following WHS legislation applies to our business:

1.Work Health and Safety Act 2011

This legislation provide an overall framework and describes the responsibilities or work
safety duties designed to ensure work health and safety

2.Work Health and Safety Regulation 2011

This regulation provides further details regarsing health and safety obligations in relation to
specific hazards and risks

3. Model Code of Practice: Hazardous manual tasks

It shoes practical guidance on complying woth legal duties. This model Code of Practice
has been developed to explain how to identify hazardous manual tasks, assess the risks of
musculoskeletal disorders and eliminate or minimize those risks

4. Emergency Services Legislation Amendment Bill 2018

To protect employees who take part in emergency operations from victimization

WHS Representatives
Describe how the Work Health & Safety Committee operates:

A WHS committee alloes planned, structured discussion about WHS matters at regular meetings,
encourages cooperation between the PCBU and workers, brings workers and employer
representatives together to discuss and develop ways to improve the WHS systems and provides
WHS committee minutes and reports
 When there are 20 or more employees and a majority of the employees request the
establishment of one or more committees
 If the relevant government agency directs a WHS Committtee be established
 More than one committee os to be established of the majority of employees request their
establishment and the employer agrees or if the relevant government agency so directs
 Union representatives may be invited to observe or address a meeting

Identify key roles/teams for WHS and provide contact details:

Role Contact Details

Head Chef Head.chef@tafensw.edu.au

Head Security Head.security@tafensw.edu.au

WHS teacher Whs.teacher@tafensw.edu.au

Student Name: 2
Student Name: 3
Mutual Responsibilities
Both the business and the employees have mutual responsibilities to ensure a safe work place:

Employer Employees
Making sure that the employee and others Report changes in the workplace
are protected from anything that may cause
harm

Give information about the risk in work Participate in the risk assessment
place and train them on how to deal with
the risk

Employers must consult employees on Follow the instruction regarding risk hazard
health and safety issue

First Aid
Identify the location of first aid officers who have first aid kits on location:

First Aid Officer Location

Mark Bigeni Security

George Pellegrini Operations

Josephine Borsic Operations foods

Non-Compliance
Outline the consequences for failure to comply with WHS legislation and WHS policies and
procedures:

1. Provisional Improvement Notices

2. Fines

3. Prosecutions
Student Name: 4
4. Inspector (securing compliance)

5. Enforcement measures

Student Name: 5
Emergency Procedures

A. Outline the main steps in the emergency lockdown procedure:

 Remain in the buikding/classroom
 Secure all doors and windows. Close blinds. Utrn off lights
 Move away from windows and secure valuable out of sight
 Switch off mobile phones or put to silent
 If safe, ensure that all staff and students are not in corridors or outside of building
 DO NOT leave the classroom ot building to get student/staff/visitors
 Record the names of people in the room
 DO NOT open doors or windows for any reason

B. Outline the main steps in the emergency evacuation procedure:

 Alarm bell must ring for minimum 10 secs, then assume emergency and advise your class
of evacuation
 Notify security of any disabled students special needs
 Where practicable, switch off equipment, close windows, turn off lights, close door (do not
lock)
 All students present in class to be accounted for before or as class leaves room. (Use
temporary roll vook or your own method)
 In an orderly manner, move your class as a group via nearest exit to designated evacuation
area
 Once in designated evacuaton area confirm presence of all students from your class
 Co not allow students to leave the designated assembly area
 Wait with your students until directed to re-enter the building or any other instruction

Student Name: 6
C. Use the campus map provided to identify the muster points for emergency evacuations:

Student Name: 7
Assessment Task 2: Part B
WHS Staff Consultation Process
The business does not have a formalized WHS Staff Consultation Process. Use this worksheet to
develop a draft process for approval.

About the WHS Staff Consultation Process

Provide a brief introduction about the intention of this process including legal requirements:

The intention of a third consultation is to make sure the effectiveness of communication

between workers and PCBU’s. This will encourage cooperation between staff. As a
results, the workplace will become more productive and safe or minimum risk

Consultation is a legal requirement and an essential part of managing health and safety
risks.

A safe workplace is more easily achieved when everyone involved in the work
communicates with each other to identify hazards and risks, talks about any health and
safety concerns and works together to find solutions. This includes cooperation between
the people who manage or control the work and those who carry out the work or who are
affected by the work
This Code of Practice on how to meet the requirements for consultation, co-operation and
co-ordination on work health and safety matters is an approved code of practice under
section 274 of the Work Health and Safety Act (the WHS Act)

Reference:

https://safeworksa.govcms.gov.au/sites/g/files/net4331/f/5.4.23-
consultationcooperationcoordinationcop.pdf

Process
Outline the process for conducting staff consultation to determine effectiveness of WHS:

 Giving workers the opportunity to express their opinion and to contribute to the
resolution of WHS welfare issues
 Share the WHS information to the workers
 Valuing the views of workers and taking them into consideration

Student Name: 8
Commitments
Describe how staff and students have the opportunity to contribute views, ideas, feedback,
suggestions, concerns and/or issues on WHS:

The staff and students can actively participate in any meeting, briefing, and feedback form
to discuss any concern or issues regarding the WHS. After a solution has been agreed on,
it should be inform to all the staff. The manager has to keep the record

Review
How will the effectiveness of WHS procedures be reviewed?
(Consider risk assessment and hazard identification procedures in your response)

 Conducting workplace inspections

 Conducting risk assessment
 Providing input into developing and improving safety system
 Providing input and being consulted about emergency procedures
 Assist in development of arrangement for recording hazards and accident
 Recommends training of WHS rep and staffs

WHS Training
Discuss how WHS training is arranged and coordinated in the business as needed:

 Decide who needs to be trained (workers, supervisors, manager)

 What the training needs (induction, emergency evacuation)
 Who will conduct the training
 Decide is it internal or external training and the use of consultant
 What need to be include in the training
 What method of training (formal, informal, self-directed)
 How to evaluate and review the training (interviews, performance base)
 How will training be used to assist risk management and continuous improvement

Student Name: 9
Student Name: 10
Assessment Task 2: Part C
Monitor WHS Procedures
Instructions

The teacher will provide you with links to suitable videos demonstrating workers in action, in order
to identify any non-compliance by the workers in the video in following any one of these three
procedures:

• Manual handling
• Chemical & Hazardous Substance Handling; and
• Safe use of plant and equipment.

https://youtu.be/mY9X7UN61To

Comments:
 No gloves
 No hat
 No 2 to 4 hours rules
 No apron
 No hairnet
 Not wearing chef jacket
 Not wearing PPE

Manual Handling

Chemical & Hazardous Substance Handling

Comments:
 Handling chemical without gloves

Safe Use of Plant and Equipment

Student Name: 11
 Comments:
 Using a dangerous equipment
 There is no protective guard on the machine

Referral
If these workers were in your workplace, discuss who you need to refer to about this non-compliant

Comments:
 First discuss it with the supervisor and talk about the behavior
 Give the workers some training
 If the workers still not compliant then fire them

behavior and how you would go about it:

Note
Please ensure you have completed this task in pen, not pencil, that it readable and you have
placed your name on each page. Submit to the teacher for assessment.

Student Name: 12
Assessment Task 2: Part D
WHS Report
Read the following guidelines for preparing a WHS report in your own words.

Use the headings (in bold) to structure your report. Remove the questions and numbers under
each heading and just put your own responses below the heading. Use complete sentences and a
paragraph structure. These heading/questions match up to the marking guide- ensure you
complete all parts.

Overview
On 15th of October we did an inspection at kitchen 6 in Le cordon bleu. We went into the
kitchen using a hairnet and filled out risk assessment checklist. All the students and teacher was
involved in this site inspection. Because we need to ask the teacher about what risk that likely
happened in the kitchen. After the inspection, we held a meeting to discuss about the risk and
feedback we received from another student at kitchen 6
In results of this meeting, we still need to improve the effectiveness of current WHS
management practices. Because we still found some hazard and problem at the site inspection
that can cause accident.

Risk Assessment
In the site inscpection. We found that there are some kitchen towel on top of the stove, this
is very dangerous because it can cause fire inside the kitchen, to control this hazard we need to
remind the student or the staff tonever put something like kitchen towel on the stove. Second
hazard was a tangled cable of a machine laying on the ground, this can be a serious problem
because it can trip people over and cause some accident, imagine if a people carrying a pot of
boiling water or hot oil and walked over the cable and tripped, it will be disastorous. To control this
hazard we need to train the students or staff on how to tidy up the machine after using it. Third
problem was a baking tray stored on the floor under the bench, this hazard can lead to a cross
contamination, because we don’t know what is on the floor and it is dirty. To control this hazard we
need to put a storage only for a baking tray so it doesn’t stored on the floor

Legislative Compliance
Work Health and Safety Act 2011

Incident and Accident Reporting

In my observation, there are a lot of minor incident happened that are not reported. This
can lead to a big problem because small cuts can cause sepsis (infection) that can make them
hospitalized. Some staff also complaining to put more SDS near the equipment, because most of
the staff didn’t know how to operate the equipment.
My solution is to put more SDS in every equipment and needs to be clear and easy to
understand. Give a briefing about reporting every single incident no matter how small it is. Give
some walkthrough on how to use every equipment so they can understand how to use it and it will
minimize the accident

Handling Chemicals and Hazardous Substances

In my observation, There are some people that still don’t know how to handle chemical
properly. Because I saw some staff didn’t know which chemical to use for the dishwashing
machine. This can lead to a serious problem like food poisoning. Some staff also never use a
gloves when handling a chemical, this can cause irritatioin to their skin. Bacuse of this problem we
need to give them more training about chemical handlingand some quizzes so that they know hot
to handle chemical properly

Student Name: 13
Hazard Identification
There are some staff that don’t care about hazarz that occur in the kitchen. They also don’t
know how to do hazard identification. Because of that some staffs concern about the possibility of
more accident that could happen in the kitchen. Therefore, We need to give some training about
how to do hazard identification and how to do the risk assessment checklist. In this way, staff will
be more cautious in the kitchen. Because of the high number of hazards in the kitchen

Training Improvements
The training needs to be more fun and exciting, like give some activity instead of only
theory. This way the staff will be more interested and paying attention to the training and they will
more likely to remember the knowledge that we delivered. We can also invite a professional person
that specialize in that department. The headchef can also provides some training to the staffs to
minimize the budget.

WHS System & Record-Keeping

The record must be kept by the supervisor and have to be locked, We can also put the
record in the online system to keep it simple and easily accessed

Review of Recommendations
We need to give this review to the supervisor so they can approve this documents and they
can communicate with the financial department about some adjustment that we made

Student Name: 14