Assessment Tasks and Instructions

Student Name
Student Number
Course and Code Certificate III Commercial Cookery - SITXWHS001
Unit(s) of Competency and Code(s) SITXWHS001 Participate in safe work practices
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Short answer questions
Assessment 2 Case study
Assessment 3 Practical observation
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

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 Signature Date
Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the
elements and performance criteria for this unit of competency and relating to the following aspects:

 basic aspects of the relevant state or territory occupational health and safety (OHS) or WHS legislation:
o actions that must be adhered to by businesses
o employer responsibilities
o employee responsibilities to participate in WHS practices
o employee responsibility to ensure safety of self, other workers and other people in the workplace within
the scope of own work role
o ramifications of failure to observe OHS or WHS legislation and organisational policies and procedures
 specific industry sector and organisation:
o workplace hazards and associated health, safety and security risks
o contents of health, safety and security procedures relating to:
 evacuation of staff and customers
 security management of cash, documents, equipment, keys or people
o format and use of template reports for hazards and incident and accident reporting
o safe work practices for individual job roles
o procedures for WHS management practices:
 hazard identification
 WHS induction training
 safe work practice training
 suggesting inclusions for WHS policies and procedures.

Place/Location where assessment will be conducted

RTO to complete

Resource Requirements
Pen, Paper, Internet access or WHS legislation relevant for each state where assessment is undertaken,
incident report form

Instructions for assessment including WHS requirements

You are required to address all questions to achieve competence. Your trainer will provide you with instructions
for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer will

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provide you with feedback and the result you have achieved.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Leandro Cordeiro Date: 17/07 /2022

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date:    /    /     

Student Signature Date:

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Assessment 2

Your task: Read the following case study and answer the questions for the provisions of health, safety and
security procedures below.

Case Study:

Paul recently had completed a pre-vocational course in hospitality, kitchen operations. As he is keen to become
a chef, his teacher had recommended that he should look for an establishment for the purpose of a two week
work experience to gain true insights into what this profession means in industry. He had successfully contacted
the local hotel which took him on immediately. Now, having completed his work experience last week, Paul is a
little confused, as the knowledge he had gained when studying “Follow health, safety and security procedures”
at his RTO didn’t seem to be in that workplace during the last fortnight.

When Paul started with the establishment there was no induction and it seemed that all staff in the kitchen
created their own standards. On the second day the head chef asked Paul to slice the leg ham. Paul noticed that
there was no safety guard for the slicer, which would make it a breach to use this piece of equipment. When he
pointed this out to the chef, he was told that these mechanisms slow things down and are professionals didn’t
really need them.

When the second chef used four milk crates to build a pedestal to clean the top of the exhaust fan he was told
by the manager that this was an unsafe practice. The chef replied to the manager “I’ve got no time to waste –
we’re already short of time as it is”. The manager left it at that.

On the third day Paul was asked to clean the grill and the oven at the end of the night, however there were no
provisions for Personal Protective Equipment in place. The head chef told Paul that all staff normally would wrap
a damp serviette around their nose and wear their sunglasses ...“that always does the job”.

The following day a waitress slipped on the wet floor near the pass and fell over backwards. She complained
that there should have been a warning sign; however the head chef replied to her that she should come to work
sober and use her eyes on the job.

The next morning Paul was told to clean the store room in the basement to make room for the week’s large
delivery. As he walked down the corridor he encountered two scruffy looking guys carrying two cartons of beer
and some bottles of spirits. He reported this to the head chef, who replied that these were most probably
delivery guys who fixed up the inconsistencies from the last delivery – who else could they be? He explained to
Paul that all deliveries were stored away by the individual suppliers who only came upstairs for a signature once
the job was done; .... “the master key for the storage areas usually hangs near the basement entry anyway, but
usually no doors are locked as this is a hassle when everyone is busy”.

During the last week Paul saw that the outside garbage area was engulfed in smoke. He ran into the kitchen and
reported this immediately as he had never dealt with such an emergency before. The chefs on duty told him to
grab a bucket of water and extinguish the hazard, as they were busy preparing for lunch. Paul was unsure and
asked the manager to get some assistance. Being upset he asked the manager whether he could participate in
the next WHS meeting to suggest some aspects for safety and procedural issues. The manager told him that he
only needed to do what he is told, as the owners did not pay staff to engage in social meetings which only
caused trouble anyway. He stated that: “Procedures and rules are best left to those people in an organisation
who have the experience and the brains”.

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1. What is the purpose of an induction program? Why would an induction program improve the health, safety
and security practices of Paul’s new workplace?

Purpose of an induction program

The company is organizing a welcome event for new hires to help them make changes. Workers adapting to
the company, helping in the learning process, socializing,differences and reporting the full history of the
organization, among other things, are part of the work training.
Paul must start his job safely; the induction training program provides an excellent opportunity for managers
to reduce the number of mistakes made by cooks and other employees.
This is the best way to train new employees to work safely and injury-free. This can also help the
team performs better.

2. Identify at least 4 breaches of health safety and security requirements in the case study:

Examples
1. No PPE at the kitchen
2. The floor was wet causing the waitress to slip
3. No safety guard in the ham slicer
4. Employees don’t use stairs, instead they used 4 crates of milk

3. In this case study, when would safety warning signs be useful or a legal requirement?

Examples
1. Sign of PPE mandatory must be placed in entrance of the kitchen
2. Staff must put a sign of “Caution wet floor” when the floor is wet as this is a legal requirement.
3. The extinguisher sign must be placed very clear to everyone in the kitchen

4. Identify 4 examples of management behaviour that may be considered inappropriate, a breach of

requirements, or even bullying:

Examples
1. Chef spoke about the PPE that was unnecessary for that occasion and it was mandatory. John has
asked about the missing of PPE and Chef told him nothing constructive.
2. No signs for extinguisher for the garbage engulfed in smoke as the manager did anything constructive
about it.
3. The master key was in an incorrect place to store and nobody was worried about it.
4. Building a pedestal to clean a fan is an unacceptable action. The manager did nothing about it.

5. What is wrong with the security procedures regarding stock control? How could they be improved?

Problems Improvements

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 1. The doors are always unlocked. 1. Always lock doors and the keys should be
2. No security and control for supplies stored in the same place.
2. Security cameras should be installed in the
stock.

6. What is wrong with the emergency procedures? How could they be improved?

Problems Improvements
There is no sign about where the extinguisher is The fire extinguisher sign is a MUST

7. Why does Paul want to be involved in the meetings? What is the legal requirement for this?

Reasons for Paul being involved in the meetings

Paul wants to be involved in meetings because he has seen too many inconsistencies in the kitchen. All
on WHS he studied seems nothing compared to Chef's experience. WHS procedures are a
must and knows how important it is for any kitchen. WHS procedures prevent people from being killed or
injured
in several industries, including the hospitality industry.

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