| NSW Department of Education

SITXWHS001 Participate in safe work

practices

Application This unit describes the performance outcomes, skills and knowledge required to
incorporate safe work practices into own workplace activities. It requires the ability
to follow predetermined health, safety and security procedures and to participate in
organisational work health and safety (WHS) management practices.

Elements 1. Work safely

2. Follow procedures for emergency situations
3. Participate in organisational WHS practices.

Assessment requirements for SITXWHS001 Participate in safe work practices are detailed in
the Training Package.

Key terms and concepts

Term Definition

Duty of care The legal and general obligation and responsibility expected of a
person to protect themselves and others from harm in the
workplace

Emergency services Public services that deal with emergencies, such as the police, fire
fighters, ambulance and medical response units

Person conducting a All forms of working arrangements, which we commonly refer to as

business or businesses
(PCBU)/employer

Worker/employee A person who performs work for a PCBU.

Worker/employee A staff member’s responsibility to ensure they follow work safety

responsibilities instructions and procedures to minimise the risk to themselves and
others

Ergonomic The design of equipment and environment to be safe, comfortable

and productive for human use

Food handling The skills and tasks needed to handle food safely
procedures

Food poisoning Illness occurring when a person ingests contaminated foods or

education.nsw.gov.au
 Term Definition

beverages

Hazard identification Recognising the risk of an item or situation that may lead to a
potential accident or harm to a person

Workplace hazards An item, condition, event or situation that could lead to a potential
accident or harm

Hygiene Clean and sanitary conditions that promote health and safety

Legislation The making of laws, rules or standards by parliament, which are

enforceable by the legal court system

Manual handling Using human force to move or support a load (including moving,
lifting, putting down, pushing pulling, or carrying)

Safety Data Sheet (SDS) An information sheet designed by suppliers detailing correct

procedures when handling a substance or chemical

Work Health and Safety Legislation, policies, procedures and activities that aim to protect
(WH&S) the health, safety and welfare of all people at the workplace

Work Health and Safety PCBU/ PCBU and worker representatives participate in a group to
Committee review, advise and recommend on health, safety and security
issues in a workplace

Work Health and Safety The regulations currently in place that apply to Occupational
Act 2011 (the Act) Health and Safety in all NSW workplaces
Work Health and Safety
Regulation 2017 (WHS
Regulation)

Personal hygiene Factors that maintain positive, clean personal care and health of a
person

Pest control Actions designed to control and eradicate pests and vermin from
workplaces

Personal Protective Equipment and clothing items designed to protect the user from
Equipment (PPE) potential hazards or injuries whilst doing a task at work

Repetitive Strain Injury An injury caused by stress of repeated movements.

(RSI) Also called Occupational Overuse Injury

SafeWork NSW A state authority that manages workplace safety, injuries and
incidents and compensation

Workers Compensation Payments required by law for an injury to a worker for

compensation for a work related injury

Important notes

Work Health and Safety legislation

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 All hospitality establishments have a responsibility to be safe and healthy environments, whether
they are food and beverage restaurants, commercial kitchens, clubs, hotels and accommodation,
tourist enterprises or cafes.

PCBUs and workers all have a shared responsibility to promote a safe, secure and healthy work
environment that minimises risk of harm to any person.

The Australian government is proactive in its approach to workplace safety. Work Health and
Safety (WH&S) and workers' compensation in Australia are a state-based responsibility.

Work Health and Safety Act and Regulations

WH&S legislation and regulations are the responsibility of the WH&S authorities in each state and
territory.

The Work Health and Safety Act 2011 (NSW) (as amended) is the overriding legislation that covers
all NSW workplaces and describes the general requirements that will ensure a healthy and safe
workplace. It is a framework of responsibilities and outlines the duty of care that PCBUs, workers
and others have, to promote a safe and healthy work environment.

The Work Health and Safety Regulations 2017 (NSW) (as amended) apply under the NSW Work
Health and Safety (WHS) Act and contain guidelines for specific aspects of health, safety and
welfare. They provide more detail than the NSW WHS Act itself and combine all previous
legislation and regulations into one central piece of legislation, dealing with all aspects of health
and safety.

Codes of practice do not replace the WHS laws but can help make understanding what you must
do a little easier.

 Hazardous substances and dangerous goods

 Manual handling
 Risk management
 WHS consultation

Key bodies in WHS

Safe Work Australia is an Australian government statutory body established in 2008 to develop
national policy relating to WHS and workers’ compensation.

SafeWork NSW is the statutory authority responsible for workplace health, safety and welfare in
NSW. WorkCover NSW enforces the WHS Act and Regulations in NSW.

SafeWork NSW assists PCBUs and workers to understand their rights and responsibilities as well
as enforcing the law. SafeWork NSW also educates, promotes prevention of workplace injury,
manages the workers compensation system and enforces compliance with NSW law.

Environmental Health Officers (EHOs) employed by councils can visit worksites, respond to
complaints or concerns, issue improvement notices for hazardous situations, investigate incidents
or accidents, issue on the spot fines, collect evidence and recommend prosecution.

Union representatives work with PCBUs and workers to improve workplace safety. Union legal
staff commonly represent workers in workers compensation claims.

© NSW Department of Education, Jan-23

 Professional associations support and encourage high WHS standards in all workplaces.

Cost of workplace injury

Every year in Australia, workers are killed or injured at work. Claims for workers compensation
payments to compensate workers for loss of wages, medical expenses or retraining continue to
increase.

When you are working in a hospitality environment you must pay attention to safety - both your
own and that of your colleagues. Hospitality workplaces have a variety of hazards that need to be
identified and managed to prevent injury.

An accident at work affects people in more ways than just financial loss of income. There are
several different ways that injuries or illnesses at work can be a cost or burden.

 Human: When a person is injured there will be pain, suffering and discomfort for them and
possibly others.
 Social: An injury can affect the person, their family and other people because of factors
such as loss of income, emotional worry and the inconvenience of being unwell or unfit. A
change in lifestyle or family tasks may be required.
 Economic: Medical costs, the need for financial compensation and loss of normal wages
all affect injured workers and their families. This may impact on an individual’s financial
responsibilities such as repayment of loans or commitments.
 Organisational: The loss of an worker whilst they are injured affects the workplace and the
team’s ability to carry on working productively. Accidents, investigations, staff meetings,
replacement staff and retraining all affect the productivity of the remaining staff at the
workplace. The PCBU may also face significant additional costs because of these.

Work Health and Safety responsibilities

All hospitality establishments need to be safe and healthy environments, whether they are food
and beverage restaurants, commercial kitchens, clubs, hotels and accommodation, tourist
enterprises or cafes.

PCBUs and workers all have a shared responsibility to promote a safe secure and healthy work
environment that minimises risk of harm to any person. This responsibility is called duty of care.

Duty of care

The responsibilities or ‘duty of care’ for both PCBUs and workers are outlined in the Work Health
and Safety Act 2011 (NSW) (as amended). Duty of care is a person’s obligation to prevent
workplace accidents, illnesses and injuries.

PCBU responsibilities

PCBUs/PCBUs have primary responsibility to ensure workers and others are not exposed to a risk
to their health and safety. A PCBU must meet their obligations, so far as is reasonably practicable,
to ensure the health and safety of workers and other people like visitors and volunteers.

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 PCBUs need to organise work systems, equipment and training to minimise risk of illness or injury.
This includes safe and healthy work areas, safe equipment, protective equipment, safe access,
security, safety training and supervision.

A lack of commitment to providing a safe, healthy secure workplace can lead to infringement
notices and fines under the Work Health and Safety Act 2011 (NSW) (as amended).

Worker responsibilities

Whenever you are working in a hospitality workplace you must be aware of your legal duty of care,
ensuring the health, safety and security of yourself and others.

You MUST:

 work in a safe manner

 follow all safety instructions and work as you have been directed to
 correctly use or wear any safety equipment or personal protective equipment, such as
masks, guards, gloves or hair covers
 inform your PCBU about any hazards, injuries, faulty equipment or

When you are working in a hospitality environment you must pay attention to safety - both your
own and that of your colleagues. Make sure you are clear what your duty of care requires as a
worker.

Reporting and monitoring

WH&S requires incidents, accidents, hazards, training and safe work practices to be monitored and
documented. Workers must notify their PCBU of any hazards, safety concerns, incidents or injuries
and complete all appropriate reports or documents.

PCBUs must have meaningful and open consultation about work health and safety with workers,
health and safety representatives and health and safety committees. A Work Health and Safety
Committee is a group of PCBU and worker representatives who review, advise and recommend on
health, safety and security issues in workplaces which have over 20 workers.

Participation and consultation are key concepts relating to workplace safety, and worker rights and
responsibilities. PCBUs can become more aware of hazards and WH&S issues experienced by
workers. Workers can provide suggestions about how to solve health and safety problems.

The hospitality workplace

When working in a kitchen or hospitality situation, ensuring safety of all workers is a priority.

You need to know the risks, any dangers (hazards) and how to work safely in what can be busy,
noisy situations.

PCBUs and workers need to work together, recognising hazards, and making sure everyone
follows safe work practices, every day, in every situation.

© NSW Department of Education, Jan-23

 Hazards in the hospitality workplace

A hazard is any item, condition, event or situation that could lead to a potential accident or harm.
PCBUs and workers need to work together, recognising hazards or potentially dangerous
situations and making sure everyone in the workplace follows safe work practices.

Some of the hazards commonly found in hospitality workplaces such as kitchens, food and
beverage service areas and customer service areas can pose a significant threat to safety. They
require careful management, safety awareness, strict work procedures and safety equipment to
reduce the risk of harm.

Before starting work, make sure you know the potential hazards and are familiar with ways of
reducing any risk of harm to yourself or others.

Types of hazards Common hazards in the hospitality workplace

physical heat, cold, sharp objects, heavy or bulky loads, spills,
slips, trips, falls, noise, broken glass, poor lighting,
slippery surfaces, steam
biological infectious diseases, food contamination
chemical cleaning chemicals, pest control chemicals, oil, gas,
dust, fumes
mechanical/ electrical electrical appliances, slicers, grinders
psychological stress, fatigue, personal security, cash handling and
financial responsibility, aggressive and angry customers
or colleagues

You can reduce the risk of harm to yourself or others by:

 eliminating the hazard altogether

 replacing the hazard with a safer option
 repairing the hazard (if it is faulty, unclean or unsafe)
 adapting work tasks to make it safer when dealing with the hazard
 using protective equipment such as guards, signs, gloves
 training all staff in safe work practices.

Injuries in the hospitality workplace

PCBUs and workers need to work together, recognising hazards or potentially dangerous
situations and making sure injuries are avoided.

Hazards commonly found in hospitality workplaces can cause significant injuries and need careful
management, safety awareness, strict work procedures and safety equipment to reduce the risk of
harm.

All hospitality workplaces should have access to first aid.

All accidents, incidents, first aid and “near misses” should be reported.

The table below lists some of the more common injuries found in hospitality workplaces and
outlines the causes of these injuries as well as the steps that you can take to prevent them.

Types of injuries Common causes Make sure you:

Cuts  sharp objects  use all guards and protective
 knives equipment

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 Types of injuries
Slips, trips, falls
Burns and scalds
Manual handling
back pain, sprains
Chemical exposure
© NSW Department of Education, Jan-23
Common causes Make sure you:
 broken glass  clean up quickly, safely and properly
 slippery surfaces  follow operating instructions
 machinery or  use the correct knife for the task
electrical responsibly
appliances such as  use sharp knives and store them
blenders or slicers correctly
 cut away from your body, on a
clean, non-slip surface
 turn off all equipment when not in
use
 report any injury or hazard
 slippery floors  wear sensible, covered, shoes with
 loose, uneven a good grip
surfaces  clean up quickly, safely and properly
 poor lighting  replace equipment when necessary
 obstacles on floor  don’t rush
 spillages  use non-slip matting in wet areas
 poor housekeeping  report any injury or hazard
 poor maintenance  lift small loads
 hot surfaces and  organise your work area properly
cooking pots  do not allow pot handles to protrude
 flames  use protective equipment such as
 steam-coffee thermal gloves
machines,  open doors and lids away from you
microwaves, ovens  alert colleagues to heat
 hot liquids or oil  report any injury or hazard
 awkward posture  work comfortably
 reaching or  push, don’t pull
stretching  lift small loads and weights
 repetitive tasks  hold the load securely and close to
 heavy loads your body
 lifting improperly  change tasks and positions regularly
 use trolleys or teams for lifting heavy
loads
 report any injury or hazard
 improper storage of  use automatic dosing mechanisms
chemicals for chemicals, such as dishwasher
 improper use of detergents pumps
chemicals  refer to Safety Data Sheets (SDS)
 inadequate training before handling chemicals
in chemical safety  follow instructions for use
 mixing chemicals  store chemicals in original
 inhaling of fumes or containers with accurate labels
gas  work in well ventilated areas
 use personal protective equipment
such as gloves, mask, goggles
 clean spills quickly and completely
 report any injury or hazard
 Safe work practices

Ensuring injuries and illness are prevented is an ongoing process. Identifying potential hazards,
training and inducting staff, sharing responsibility for health and safety, and ongoing improvement
and maintenance are all central to a safe work environment.

Below are some specific work practices designed to keep you safe, when working in a hospitality
environment.

Personal protective equipment (PPE)

Personal protective equipment must be worn as protection from potential injury. Common
examples of PPE in hospitality workplaces include:

 goggles or glasses - eye protection

 aprons - body protection
 hairnets - hair protection and containment
 safety boots - foot protection
 masks - fumes, infection protection

Chemicals management

 Chemicals should be stored in a separate, well ventilated, secure area, away from other
supplies.
 All chemicals should be stored in their original containers, with accurate labelling and
warnings.
 Safety data sheets (SDS) should be available for all chemicals and be referred to before
using any chemical. The SDS will also provide information to be used in an emergency.
 Chemicals should never be mixed or stored in food/ beverage containers.
 Protective equipment should be used when handling chemicals, such as gloves, masks and
automatic dosing pumps or taps.

Manual handling

 Care should be taken when moving items.

 Use trolleys or team lifts for heavy or bulky loads, or separate into smaller loads or weights.
 Work areas should be free from obstacles and well organised. Shelving should be strong,
secure and within comfortable reach.
 Work areas should be a comfortable height
 Change tasks regularly and avoid repetitive movements

Professional and personal hygiene

 Everyone who handles food needs to be trained in food safety.

 Use the correct equipment for the task.
 Keep work areas clean and well organised.
 Wash your hands correctly after cleaning, using the bathroom, smoking, cash handling, or
changing work tasks.
 Wear appropriate clean clothing and personal protective equipment such as gloves, hair
covering, aprons and covered shoes.
 Clean and sanitise surfaces and equipment.
 Organise effective and safe waste disposal.
 Keep food at the correct temperature (hot food above 60°C, cold food below 5°C)
 Only minimal jewellery should be worn

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 Maintenance

 Do not use faulty equipment. All electrical equipment should be repaired, tagged and tested
for safety by a qualified service person.
 Ensure lighting, ventilation and security of access is adequate.
 Identify and clean up spills quickly and thoroughly.
 Use clearly visible signs to warn of any potential dangers.
 Keep work and storage areas well organised and free from obstructions.
 Use appropriate personal protective equipment and safety devices and guards on
equipment.

Emergency situations

When working in a kitchen or hospitality situation you must make the safety of yourself and others,
including staff and customers, a priority.

You need to be prepared to respond to a range of emergency situations. These may include:

 fire
 hazardous substances
 medical emergencies
 power failure, electrical faults
 violent, aggressive behaviour
 bomb threats
 unlawful entry, theft.

PCBUs and workers need to work together to:

 recognise potential hazards

 assess the likely risk and damage
 plan timely emergency responses
 ensure all persons stay informed and safe.

Each work site will have site specific emergency procedures to follow, however you will find
general guidelines for emergency responses by clicking on the link below.

Emergency situations and responses

Emergency responses for common situations are outlined below, but you will also need to know
the site-specific responses for your workplace as each hospitality workplace will have its own plans
and procedures.

Critical responses include recognising the danger, assessing the risk, determining any harm or
damage and raising the alarm, whilst not placing yourself or others at risk of further harm. All
emergency situations and responses will need to be documented and reviewed.

At all times PCBUs and workers need to work together to:

 recognise potential hazards

 assess the likely risk and damage
 plan timely, controlled emergency responses
 ensure all persons stay informed and safe.

Fire

© NSW Department of Education, Jan-23

  All staff should know to access the nearest telephone to contact emergency services by
calling 000.
 Staff should be trained in the operation of firefighting equipment and fire alarms.
 All exits should be well signed and clear from obstructions. Fire doors should remain
closed.
 Evacuation routes and plans should be clearly documented and practiced.
 Shutting down procedures should be documented.
 Use fire exits, or stairwells. Do not use lifts in a fire.

Hazardous substances

 All staff should know to access the nearest telephone to contact emergency services by
calling 000.
 Safety data sheets (SDS) should be referred to for emergency information.
 All staff should remain in a well-ventilated area, downwind from any fumes or vapours.
 Evacuation routes and plans should be clearly documented and practised.

Medical emergencies

 The extent of the injury or illness should be assessed.

 Emergency services should be contacted by calling 000 and an ambulance requested.
 The first aid officer and first aid supplies should be accessed if appropriate.

Power or utilities failure

 The extent of failure should be identified, for example floor, building, street, suburb or
region.
 Evacuation routes and plans should be clearly documented and practised.
 Security and shut down procedures should be implemented.
 The utilities service provider should be notified.

Aggressive or violent behaviour

Staff may have to deal with aggressive or intoxicated customers or the threat of violence from a
theft or robbery. The following steps should be followed:

 Minimise interaction and do not antagonise the aggressor.

 Seek assistance from experienced staff or emergency services.
 Report all thefts.

Cash handling, security access and storage of valuables should be proactive. It is important to
minimise risks and maximise the personal safety of staff through use of security systems,
surveillance cameras and access to experienced management staff.

Bomb threat

 Do not antagonise the aggressor.

 Seek assistance from experienced staff or emergency services.
 Try to gain as much information as possible.
 Evacuate the premises.

Activities

WH&S law and responsibilities – Gap fill exercise

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 The purpose of this activity is to make sure you have knowledge of the legal roles and
responsibilities regarding safety in the hospitality workplace.

Each workplace and work area will be different, so you are encouraged to discuss your roles and
responsibilities in each work area with your supervisor or PCBU.

Select the correct word from the following list to fill in the blank spaces in the passage
below.

SafeWork NSW workers fines and penalties

equipment legislation hazards

training and instruction duty of care injure

responsibility equipment 2011

The Work Health and Safety Regulation

Cooperate Safety
2017 (WHS Regulation)

The Work Health and Safety Act _______ (NSW) is ________________ that covers safety

and security in NSW workplaces. The Act is reinforced by the guidelines

in_____________________________________.

A central principle in all the legislation is _______________________.This obligation to

prevent workplace accidents, illnesses and injuries applies to both PCBUs and

____________________.

PCBUs have a ____________________ to ensure the workplace is safe and healthy.

PCBUs can do this in many ways. PCBUs must provide ____________________________

to workers on safe work practices. PCBUs must also provide well maintained,

safe__________________.

The legislation also requires workers to work safely, so they do not ___________

themselves or others. Workers must ______________ and follow work safety instructions

and guidelines.

________________ is the NSW authority to assist and enforce work safety issues. There

are ______________________for both PCBUs and workers who do not comply with the

legislation.

© NSW Department of Education, Jan-23

 PCBUs and workers should work together, identifying possible_____________, and

planning safe work procedures, to ensure everyone’s ________________.

Planning for hazards in work areas

The purpose of this activity is for you to identify possible hazards in common hospitality work

areas.

For each hazard that you identify, plan strategies or actions that will reduce the risk of injury

or harm.

Each workplace and work area will be different, so you are encouraged to discuss the safety

of each work area with your supervisor or PCBU.

Example:

Work area Possible hazards Strategies to reduce risk of harm

Meat Slicer Sharp blades Training on safe use of slicer.

Use machine guard when slicing meat.

Electrical fault Regular check and tag of all electrical appliances

Now it’s your turn:

Work area Possible hazards Strategies to reduce risk of harm

Expresso coffee    
machine

Mise en place    
vegetable
preparation.
(cutting, peeling,
slicing)

Bar, Beverage    
service area

Food storage    
areas

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 Dry stores or    
pantry

Wash up area    

Dishwasher    

Types of hazards - Sorting activity

The purpose of this activity is to categorise common hazards into the four main types of hazards
that exist in hospitality workplaces.

Hazards
 hot oil  working short staffed
 bleach  faulty equipment
 sharp knives  steam
 intoxicated angry customer  cleaning agents
 fatigue  rotting spoilt food
 detergent  overflowing garbage area
 bullying by colleague  broken glass
 high shelving  no disposable gloves or
 sick work colleague hairnets
 dim lighting  slippery wet floor
 changes in the workplace  no lunch break

Sort the hazards listed above into one of the four categories in the table below:

Chemical Physical Biological Psychological

     

Induction case study – Gap fill exercise and extension activity

The purpose of this case study is for you to identify actions that may form part of a safety induction
into a typical hospitality workplace.

© NSW Department of Education, Jan-23

 Each workplace and work area will be different, so you are encouraged to discuss your roles and
responsibilities in each work area with your supervisor or PCBU.

Gap fill exercise

Select the correct word from the following list to fill in the blank spaces in the passage
below.

emergency fire blankets and

duty of care workers
services extinguishers

chemicals evacuation hazards emergency

jewellery first aid staff handbook disposable

The Work Health and

safety buddy induction
Safety Act 2011

It was Jin’s first day of work at The Green Teahouse. Lee, the owner greeted her at 8.00am.

Before starting work in the kitchen Lee had organised an _________________ session. The

training session started with Lee explaining ___________________________ as being the

law that dealt with workplace _________. Lee explained both PCBUs and

_______________ shared _____________________ responsibilities to keep everyone safe.

Next, Lee showed Jin some of the ____________ that could possibly cause her harm.

These included ______________, knives and sharp blades, hot surfaces and liquids. Safe

work procedures were explained, to minimise any risk to Jin.

Lee explained what Jin should do in ________________ situations. The contact details for

_______________________ were on a sign next to the phone. Fire exits,

_______________________ were pointed out to Jin. Plans for __________________ were

on the walls. Jin was shown where the ____________kit was located.

Later Jin watched a kitchen safety DVD and received a __________________, outlining her

role and responsibilities, code of conduct, and safe work procedures. Jin noted that minimal

______________ was to be worn, and she needed to wear __________________gloves

when handling food. Jin worked alongside David, her work _________, for the first few days.

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 David introduced her to the rest of the staff at the staff meeting.

Extension activity

Once you have completed the gap fill exercise you may want to consider the following questions,
as an extension exercise.

1. Did Jin’s induction session meet the PCBU’s legal responsibility under The Work Health
and Safety Act 2011 (NSW) (as amended)?
Explain your answer.

2. How did the induction session prepare Jin to work safely in the kitchen?

Safety equipment – Matching activity

Using the list of possible hazards below, match each hazard to the appropriate safe work practice
or equipment in the table below.

List of possible hazards

 chemicals,
 fire
 cash handling
 cuts, burns and minor injuries
 emergency situations
 food contamination
 electrical equipment

Safe work practice or equipment Associated Hazards

Fire alarm

SDS

Hairnet  

© NSW Department of Education, Jan-23

 First aid cabinet

Gloves

Exit sign

Fire extinguisher

Electric tag

Point of sale

Fire blanket  

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 Test your knowledge – True or False activity

Answer the following questions by indicating if the statements are true or false.

1. The term “Manual Handling” refers to the security and handling of workplace procedure
manuals.
True/False

2. Chemicals should be stored separately, away from food and paper goods.
True/False

3. All injuries at work, even small cuts and minor sprains, should be reported and recorded.
True/False

4. The Work Health and Safety Regulation 2017 (WHS Regulation) is the overriding legal act
covering workplace safety in NSW.
True/False

5. WorkCover inspectors can visit worksites, issue improvement notices, and on the spot
fines.
True/False

6. Duty of Care is the duty of all PCBUs to be careful at work.

True/False

7. Chefs must provide all their own protective clothing and equipment.
True/False

8. Safety concerns, faulty equipment and accidents should be verbally reported and discussed
later at the next staff meeting.
True/False

9. A Work Health and Safety committee should meet monthly at every workplace.
True/False

10. Workers need to report any safety breaches, accidents, concerns or incidents.
True/False

The following websites provide valuable information relevant to this unit.

© NSW Department of Education, Jan-23

  SafeWork NSW is New South Wales’ workplace health and safety regulator. We offer advice
on improving work health and safety, provide licences and registration for potentially dangerous
work, investigate workplace incidents and enforce work health and safety laws in NSW.

 State Insurance Regulatory Authority (SIRA) regulates motor accidents CTP and workers
compensation insurance as well as the home building compensation fund in NSW.

 Icare (Insurance & Care NSW) delivers insurance and care services to the people of New South
Wales, under the NSW Workers Compensation Scheme. Whether a person is severely injured
in the workplace or on our roads, icare supports their long-term care needs to improve quality of
life outcomes, including helping people return to work.

 SafeWork NSW Young workers toolkit

 Business.gov.au. Business.gov.au is a whole-of-government website for the Australian

business community. It is a simple and convenient entry point for information, services and
support to help businesses succeed in Australia.

 William Blue College of Hospitality Management HSC Revision Day 26 September

2018 - Live stream Session 2 - Safety Session with Q&A.

 A Guide for Young Workers in Hospitality is an excellent resource, outlining responsibilities

and potential hazards for young workers in a hospitality environment.

 SafeWork SA (South Australia's OHS agency) has developed a virtual kitchen   online
activity to promote hazard identification and management, within a virtual kitchen
environment.

 Workplace Health and Safety Queensland Government organisation has developed a

similar activity called Café on Line. This activity provides information and a quiz.

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