Full Name:SIT40516 - Certificate IV in Commercial Cookery

Student ID:

TASK 1: WRITTEN QUESTIONS

QUESTION 1
Summarise the responsibilities of the following duty holders regarding the management of risks in a
workplace according to your state or territory legislation.

Employers (PCBU) Supervisors/Managers (Officers) Employees

- making decisions about - take reasonable care for
- the work environment, health and safety that may their own health and safety
systems of work, affect work activities or other - take reasonable care for
machinery and people the health and safety of
equipment are safe and - ensuring legal requirements others
properly maintained regarding health and safety - comply with any
- information, training, are met reasonable instructions,
instructions and - actioning safety reports and policies and procedure
supervision are provided carrying out workplace given by their employer,
- adequate workplace inspections business or controller of
facilities are available for - ensuring safe work method the workplace
workers statements are completed
- any accommodation you - ensuring safe work practices
provide to your workers is
- conducting inductions and
safe
regular safety briefings
- workers’ health and
- participating in incident
workplace conditions are
investigations
monitored
- leading by example and
- chemicals are handled and
promoting health and safety
stored safely
at every opportunity

QUESTION 2
Discuss the ramifications of not complying with the WHS duties described in Question 1, including
legal penalties.

Employers (PCBU) Supervisors/Managers (Officers) Employees

- improvement notices (when Category 1 offence $3 million Category 1 offence
there is a safety issue that Category 2 offence $1.5 $300,000 and/or five years
needs to be fixed or if million Category 3 offence imprisonment
workers compensation $500,000 Category 2 offence
requirements are not being $150,000 Category 3
met; the workplace can offence $50,000
generally continue operating
while the improvement
notice is being action,
however the notice will
Page 1 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

require the issue to be fixed

within a specified time)
- prohibition notices (when
there is an activity at work
that involves a more serious
risk to health or safety; this
may include directions to
stop the activity or to change
the way the activity is done,
to prevent illness or injury)
- penalty notices (when there
is a serious offence; if you are
issued with a penalty notice,
you can choose to pay it, or
you may choose to have the
matter dealt with by the
court)

QUESTION 3
Discuss why it is important for employers to have consultation arrangements in place for their staff
and others in the workplace when identifying hazards and assessing and addressing risks in the
workplace.
ANS: 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 work health and
safety (WHS) concerns and works together to find solutions.
Consultation is a two-way process between you and your workers where you: talk to each
other about WHS matters; listen to their concerns and raise your concerns; seek and share
views and information; consider what your workers say before you make decisions; advise
workers of the outcome of consultation in a timely manner. You must consult with workers
when: identifying hazards and assessing risks; making decisions about ways to eliminate or
minimise those risks; making decisions about the adequacy of facilities for the welfare of
workers; proposing changes that may affect the health or safety of your workers; making
decisions on health and safety procedures. If workers are represented by a Health and
Safety Representative (HSR), the consultation must involve that representative.
if you work in kitchen ,equipments used, environmental safety

QUESTION 4
a) List all the consultation processes that are available for staff and supervisors in the training kitchen.
ANS: processes included in the training kitchen WHS document:
for example:
suggestion box
WHS meeting
risk assessment process

Page 2 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

b) Explain examples of how management can use the following consultation methods to get staff
feedback on WHS issues.

Consultation method Answer

Whiteboard or suggestion box used by Anonymous feedback
staff to report issues of concern

Meetings with agendas, minutes and Formal process to meet legal obligation to address whs
action plans concern, staff feedback

WHS representatives and committees Formal process to meet legal obligation to address whs
concern, Gain expert advice on behalf of employee,
review policy and procedure

Informal meetings with notes

Casual discussion

Recording issues in a management diary

Water handling issue Date and time of incident to
establish trend too so on

Regular staff meetings that involve WHS

discussions Establish a safety culture, ensure that the ongoing
concern are being addressed

Special staff meetings or workshops to Provide training as per legal obligation when
specifically address WHS issues implementing policy and procedure

Surveys or questionnaires that invite staff

feedback on WHS issues Anonymous feedback,

WHS discussions with employees during If door breakdown what to do in there, building and
the course of each business day maintaining safety culture

Page 3 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

c) Employers are required by law to provide a safe workplace for all employees. This includes
providing employees with information about their WHS rights and responsibilities. Summarise the
information that you would include in a fact sheet given to employees their rights and responsibilities.
ANS: Employees health and safety rights include:
- the right to be shown how to work safely
; - the right to appropriate safety equipment
; - the right to speak up about work conditions
; - the right to say no to unsafe work
; - the right to be consulted about safety in the workplace
; - the right to workers compensation
; - the right to a fair and just workplace
; - the right to fair pay and conditions.
Employees health and safety responsibilities to follow whs policies and procedures include: -
taking reasonable care of yourself
; -not doing anything that would affect the health and safety of others at work
; -following any reasonable health and safety instructions from your employer.

d) Explain how you can use staff handbooks containing WHS information as a part of consultation
processes.
ANS: staff are fully informed regarding their WHS policies and procedures, and
responsibilities. Employee handbooks is a document given to employees which outlines your
company’s policies and procedures and expectations of behaviour and performance in the workplace.
Although not a legal requirement in Australia, an employee handbook is a great way to induct new
staff into your organisation and give existing staff a document they can reference to keep their
knowledge of workplace policies and procedures up to scratch.
Employee handbooks should be written to meet the specific needs of your business and the industry
in which you operate. Of course, the contents of the document will need to be updated and
recirculated each year to accommodate for changes to employment law.
Employee handbooks contains the following information: background and culture of the company;
mission and vision statements; code of conduct; health and safety policy; workplace procedures;
hours of work; leave processes and procedures; pay and benefits; performance standards; rules of
company; training and development; termination of employment and use of company vehicles.

QUESTION 5
Outline the important times when an organisation must undertake hazard identification processes.
ANS: it is legally required. It takes place any times when changes are made to workplace. For
example: in the kitchen, there is a new exhaust fan install, hazard identification take place at that time.
When open new restaurant, before working in there, hazard identification take place at that time. An
organisation must undertake hazard identification processes at various times, including: if it has not
been done before; when a hazard has been identified; when a change to the workplace may introduce
or change a hazard; such as when changes occur to the work equipment, practices, procedures or
environment; as part of responding to a workplace incident, even where an injury has not occurred;
where new information about a risk becomes available or concerns about a risk are raised by workers;
at regularly scheduled times appropriate to the workplace.

Page 4 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

QUESTION 6
a) Outline the importance of WHS training, and when it must occur.
ANS: it is legal requirement for all the employees for WHS training. They have to provide the
training to staff. Whenever some changes are made to workplace, the training must be
provided. The WHS training is an important part of the development of a positive
workplace. The WHS training will usually cover a wide range of work health and safety issues
including the health and safety responsibilities of the employer and the employee as well as
the organisation’s process for reporting incidents and hazards in the workplace, risk
management procedures and its emergency and first aid procedures.
The WHS training must occur at various times, including: train of new workers; train of
workers for specific tasks; support of regular refresher training

b) List what types of training are appropriate.

ANS: coaching or mentoring
formal training
First aid training
Emergency evacuation procedures
Manual handling training

c) Summarise why it is important for an organisation to maintain accurate and current records of
training given to staff.
ANS:it is legally required and it improves safety on the workplace,continuous improvement
process. For an organisation it is important to maintain accurate and current records of training given
to staff because in this way they can decide whether the employee can be given more responsibilities
to match their skills or should they be further trained to take on more managerial roles. These records
help to ensure employees become competent in other areas apart from their basic duties.

QUESTION 7
a) List the other WHS records/documentation and reports that organisations must keep.
ANS:
Consultation
hazard identification
risk assessment
monitoring report

b) Discuss the information that must be recorded about formal meetings where WHS consultation
takes place.
ANS:
Meeting agenda and minutes

Attendees

Date and time of meeting

Information provided to staff regarding WHS it can be hazard identification,

Page 5 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

Recommendation for safe work practices, recommendations for risk control

Timeframe for completion of the task

(in a paragraph)

c) Discuss why it is important for managers/supervisors to keep a diary of WHS meetings.

ANS: it is not exactly legally required, compliance to WHS legislation for record keeping.
Keeping records of the WHS meeting within the workplace makes managing health and
safety easier. All records relating to health and safety in the workplace must be retained by
the organisation. It is also important to conduct observations and liaise with the team to
ensure all incidents, illness and injury are recorded. The results will be analysed to identify
any trends that exist. These trends will help to identify the root cause of the safety issue.
Improvement strategies should be implemented and then the evaluation process should be
conducted again. Comparing past performance will help to assess the effectiveness of
preventative strategies and determine whether there needs to do a more detailed
investigation.

QUESTION 8
a) Outline the legal requirements for using WHS representatives and committees.
ANS: WHS representatives: PCBU must arrange health and safety representatives if asked to
do so by the employee.
and WHS committees : PCBU must arrange for the appointment of health and safety
committee if asked by representatives or number of works

b) Discuss the role of WHS representatives and committees.

 ANS: WHS representatives: represent the workers in their work group in relation to
work health and safety matters
 monitor the measures taken by the person in control of a business or undertaking to
comply with the Act  in relation to their work group members
 investigate complaints from work group members about work health and safety
 inquire into anything that appears to be a risk to the health or safety of work group
members, arising from the conduct of the business or undertaking.

 WHS committees: facilitating co-operation between the person in control of a business

or undertaking and workers to instigate, develop and carry out measures to secure the
work health and safety of workers
 assisting in developing health and safety standards, rules and procedures that will be
followed or complied with at the workplace
 other functions agreed by the person in control of a business or undertaking and
members of the health and safety committee.

QUESTION 9
Summarise how the training kitchen WHS policies demonstrate:
a) the organisation’s overall approach to WHS
Page 6 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

ANS: organisation commitment towards health and safety of the employees

commitment of the organisation towards the compensation
equipment safety

b) how they ensure the participation of personnel in WHS management practices

ANS: participation usually done through consultation and feedback. if they acting on the
feedback they have good approach towards employees and seek input from staff before
making any changes to procedures. (equipment, work environment)

QUESTION 10
Scenario: You (acting as supervisor) and your team are going to be cooking for festival goers at an
outdoor event.
a) The event organiser provides you with a safety checklist before the day of the event. Explain why
this is an important document to complete.
ANS: the safety checklist is important because it will make sure the event, guest and staff will be safe.
By running the checklist, we will make sure to avoid possible hazards and to comply with
requirements and legislations.

a) Explain what you must do before setting up your equipment to ensure the safety of your staff and
patrons for the day.
ANS: you have to undertake site safety audit. A safety audit is a structured, methodical assessment
and evaluation of how workplace activities affect safety and health. They serve to continuously
improve an organisation's occupational health and safety procedures by evaluating compliance and
performance procedures.

b) Explain the safety steps must you take during the event to ensure that everyone around your stall
stays safe.
ANS: Monitor the workplace environment and work activities:  Employers should monitor
and record the exposure of workers to ensure their safety and health. They should ensure
that workers are not exposed to any other hazard to an extent which exceeds exposure
limits or other exposure criteria for the evaluation and control of the working environment.
Health and Safety Risk Assessment:
1: Identify hazards, i.e. anything that may cause harm. Employers have a duty to assess the
health and safety risks faced by their workers.
2: Decide who may be harmed, and how.
3: Assess the risks and take action.
4: Make a record of the findings.
 5: Review the risk assessment.

Develop An Emergency Plan. it’s important to plan for any situations that will require urgent
action. This could be anything from a fire to a stage collapsing or a terrorist incident. Even
bad weather could create an emergency situation.

Page 7 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

Develop emergency procedures to be followed by anyone working on the event and discuss
your plans with the venue management.

c) During the event it begins to rain heavily. When using the electric griller, one of the staff gets a mild
electrical shock. Explain what steps you must take after the event.
ANS: Make sure first aid is given
fill out the incident report form
investigate the incident
organisation register for incident

QUESTION 11
List all the people who might be involved in a risk assessment for a commercial kitchen.
ANS: Contractors
managers
WHS committee members
staff supervisors and so on

QUESTION 12
List all the occasions when risk assessments must be undertaken.
ANS: New or modified work environment
on regular task based on organisation policy and procedure
hazard has been identified
new equipment are introduced and previous equipment are modified

Page 8 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

Page 9 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

Assessment Task 2: Complete a Hazard Identification

WHS Risk Assessment Template

Task 2: Part A – Walk-through Hazard Identification:

Students are to complete a hazard identification by analysing the pictures given below.Complete the kitchen WHS hazard identification procedures templates.
Students must accurately identify all hazards to successfully complete this task.

Page 10 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

Task 2: Part B – WHS Scenarios:

Page 11 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

SCENARIO 1: JOKING AROUND

The new second year apprentice is being constantly pranked. The sous chef took a dislike to him from day one, but she’s not the only one. One night he left
his knives behind, only to find them frozen into a block of ice the next morning. Another day someone puts salt in his coffee instead of sugar. One day it was
custard in his safety shoes. But then yesterday the sous chef sprinkles cayenne pepper on the back of the apprentice’s neck at the beginning of the shift.

SCENARIO 2: WORKING ALONE LATE AT NIGHT

The dish washer and head chef are the last to leave after shift at the end of the night. They usually leave around 1am. One particularly hot summer night, they
leave the back door open as they work to air out the stuffy kitchen. The back door of the kitchen leads into the carpark. Lighting at the back door is broken.
There is a security camera over the door. The dish washer finishes up. The head chef is going to be another half an hour and tells the dish washer to go
home. The head chef finishes her work, undertakes the locking up procedures and heads to her car, which she parked at the far end of the carpark.

Organisation Risk Assessment completed by

Department Date

Section Review date

Workplace Activity:

Step 1 Step 2 Step 3 Step 4 Existin Step 5 Risk Implementation

g Risk Score
Activity Hazards Potential risks Existing controls Action required
Score
Hierarchy of Controls Action Due Date
If
by Date
relevant Completed
(describe/name (describe the (describe existing risk
the activity, task hazard) control measures in
or process with (describe place)

Page 12 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

the associated consequences and

risk) impacts of the

Page 13 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

Page 14 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

Risk Analysis matrix – Level of risk

Identified Hazards Risk Assessment Risk Risk Level Action

Score

Likelihood Consequence LxC

(C)
(L)

Definitions

Likelihood L Score Consequence C Score Risk Score (L x Hierarchy of Risk Controls

C)

Page 15 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

Rare (Monthly) 1 Minor – e.g. small cut, first 1 Elimination is a permanent solution and should be attempted in the first
aid treatment only instance.

Occasionally 2 Moderate – e.g. sprained 2 Substitution involves replacing the hazard or environmental aspect by one of
(Weekly) ankle, one day off required lower risk.

Frequent (Daily) 3 Major – e.g. loss of limb or 3 Engineering controls involve physical barriers or structural changes to the
bodily function environment or process.

Constant (Hourly) 4 Catastrophic – e.g. fatality 4 Administrative controls reduce hazard by altering procedures and providing
instructions.

Personal protective equipment last resort or temporary control.

LEGEND

• Minor/no risk (risk score 1-2) – is acceptable. No further action on risk control measures is necessary
• Moderate risk (risk score 3-4) - indicates conditional acceptability. Further risk control measures should be considered and existing controls monitored
• Major risk (risk score 5-6) - indicates unacceptable level of risk. Controls and measures must be developed and implemented in the short to medium term
• Catastrophic risk (risk score 7-16) - indicates unacceptable level of risk. Controls must be immediately implemented or the risk eliminated (i.e. cease activity)

Page 16 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

Participate in the Fire Evacuation Drill:

Record yourself, following the below given fire evacuation proceduresand Send the recorded video to your trainer.

1: Sound the emergency alarm, asking people to evacuate the building.

(please use any YouTube video recording to as a que to evacuate the building)

2: Say that you are going to leave work and follow the instructions and evacuate the building right away.

3: Ensure that you will only use the fire exits to exit the building. In case you are not on ground floor then use the fire exit stairs.

4: Reach the fire assembly point and say that you are waiting for the fire safety warden and you are only going to return, once it is confirmed by the fire
department to do so.

5: You must upload your video recording with your assessments.

6: Make sure that the recording is no longer than 5minutes.

Page 17 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

Assessment Task 3: Risk Assessment Consultation Co-ordination:

STUDENT INSTRUCTIONS FOR TASK 3

For this assessment task you will participate in a WHS meeting to undertake risk assessment for the
hazards you found in Assessment Task 2, Parts A and B.
You are required to use the Risk assessment template provided to identify the risks and determine
how to control them.
Each student must complete a risk assessment template and submit individually
Refer to your Training Kitchen’s consultation and risk assessment procedures to complete this task.
You may also use the Howto Manage Work Health and Safety Risks (model) Code of Practice OR
State Code of Practice as appropriate.

During the meeting, the role of chairperson will be rotated to each participant so that you will have the
opportunity to demonstrate your ability to co-ordinate consultation. Your assessor will be observing
the meeting to see that you are able to successfully undertake the risk assessment process, which
includes:
 Identify all the risks and assess their likelihood and consequences
 Identify the best possible controls for the risks by using the hierarchy of controls
 Identify how the controls will be introduced, when, and by whom
When you are chair of the meeting, your assessor will be observing you to determine that you can
successfully:
 Co-ordinate the consultative processes to manage the safety hazards and risksas per the training
kitchen policies and procedures
 Ensure that all ‘staff’ are able to contribute to the process
Make sure you take notes about the section you chaired, so that you can write your report for
Assessment Task 4. Make note of:
 Urgency of implementation of new controls
 Staff training needs
 The effectiveness of the consultation
 Adjustments required to the consultation process
 Any suggested review of WHS policies or procedures

When you have completed the meeting, your trainer will ask you to demonstrate how you would
discipline the staff who were bullying the new staff member in Assessment Task 2 Part B.
After the meeting, submit you risk assessment template to your assessor.

MEETING AGENDA: (please write agenda in bullet points only)

NOTICE OF MEETING

Agenda :
Date :
Page 18 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

Time :

Agenda:

Next Meeting :

Minutes of Meeting

Agenda :
Date :
Time Commence :
Time Concluded :
Chairperson :
Attendees:

Apologies:

Opening Points:

Business Arising:

General Business:

.
Meeting Focus:

Manager’s Report:

Next meeting:

Page 19 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

Minutes taken by:

Reviewed by:

Assessment Task 4: WHS Consultation Report

STUDENT INSTRUCTIONS FOR TASK 4

Fort this task, you must write a report based on the risk assessment meeting in Assessment Task 3.
You will need to refer to the notes you took during your time chairing the meeting and the completed
risk assessment template you submitted.

Your report should demonstrate your report writing skills, ability to analyse the effectiveness of WHS
management practices, ability to make recommendations for change and complete accurate records
for regulatory compliance.

Refer to the How to Manage Work Health and Safety Risks (model) Code of Practice OR State Code
of Practice as appropriate and your state or territory WHS legislation to assist you with this task.

Content:
Your report must address the specific hazards discussed when you were chair. You must describe the
consultation process, the procedures you followed, and the templates you used. You must also refer
to:

 Any urgent new controls that need to be implemented

 Staff training needs
 The effectiveness of the consultation process
 Implementation of all new controls
 Any suggested adjustments to the consultation process
 Any suggested review of WHS policies or procedures
 Suggestions regarding the review and monitoring of new controls (how and when, and by whom)
 Refer to the state or territory legislation regarding compliance with management practices
regarding:
 consultation duties
 hazard identification
 risk assessment and control
 staff training
 availability of WHS information

Page 20 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name:SIT40516 - Certificate IV in Commercial Cookery
Student ID:

Structure
The structure of your report should include:
 Title page
 Contents page
 Introduction and conclusion
 Headings based on the topics mentioned above
 Page numbers

WHS Consultation Report

Page 21 of 21
SITXWHS002-Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices