Assessment Task 2 Cover Sheet

Student declaration
To be filled out and submitted with assessment responses
 I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded
with any other student(s).
 I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me
according to the process explained to me.
 I have correctly referenced all resources and reference texts throughout these assessment tasks.

Student name Ka Leung Wong

Student ID number SCM1547

Student signature Ka Leung Wong (SCM1547 17 Nov 2020)

Date 17 Nov 2020

Assessor declaration
 I hereby certify that this student has been assessed by me and that the assessment has been carried
out according to the required assessment procedures.

Assessor name Ajith Weerakoon

Assessor signature

Date 17 Nov 2020

Assessment outcome S NS DNS Resubmission Y N

Feedback

Student result response

 My performance in this assessment task has been discussed and explained to me.
 I would like to appeal this assessment decision.

Student signature Ka Leung Wong (SCM1547 17 Nov 2020)

Date 17 Nov 2020

Assessment Task 2: WHS project

Task summary
For this assessment, you are required to implement and monitor a range of WHS activities.
This assessment is to be completed in the simulated work environment in the RTO.

Required
 Access to textbooks and other learning materials
 Computer with Microsoft Office, a printer and internet access
 WHS information provided by SafeWork NSW (NSW based students) or WorkSafe Victoria (Victorian
students)
 WHS information at:
o https://www.safeworkaustralia.gov.au/media-centre/fun-exciting-and-safe-whs-major-events

 The WHS Policies and Procedures from the training kitchen’s WHS Management System (WHSMS)
and the kitchen’s hazard inspection checklist
 WHS Administration Policy and Procedure
 WHS Action Plan
 Meeting Room Hazard Inspection Checklist
 Hazardous Incidents Register
 Risk Management Plan template
 WHS Management Report template
 WHS Training Report template
 RTO emergency evacuation information (posters or signs and procedures)

Timing
Your assessor will advise you of the due date of these submissions.

Submit
 WHS handouts x 3 (Activity 3)
 Hazard Inspection Checklist for meeting room (Activity 4)
 WHS Management Report (Activity 6)
 Risk Management Report (Activity 6)
 Updated WHS Action Plan (Activity 6)
 WHS Training Report (Activity 8)
 Completed hazard identification checklist for the kitchen (Activity 9)
 Hazardous Incidents register (Activity 9)
 WHS email report to owner.
Assessment criteria
For your performance to be deemed satisfactory in this assessment task, you must satisfactorily address all
of the assessment criteria. If part of this task is not satisfactorily completed, you will be asked to complete
further assessment to demonstrate competence.

Resubmission opportunities
You will be provided feedback on your performance by the assessor. The feedback will indicate if you have
satisfactorily addressed the requirements of each part of this task.
If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide you with
written feedback along with guidance on what you must undertake to demonstrate satisfactory performance.
Reassessment attempt(s) will be arranged at a later time and date.
You have the right to appeal the outcome of assessment decisions if you feel that you have been dealt with
unfairly or have other appropriate grounds for an appeal.
You are encouraged to consult with the assessor prior to attempting this task if you do not understand any
part of this task or if you have any learning issues or needs that may hinder you when attempting any part of
the assessment.
Assessment Task 2 Instructions as provided to students
Complete the following activities:

1. Carefully read the following scenario

You are to assume that you are the manager of a café or food business called the
Blue Healer Café.
You will make use of the Blue Healer Café documentation included in the student
resources folder along with the WHS Policy and Procedures from the WHSMS of
the training kitchen of your RTO for this assessment.
As the manager, it is your responsibility to implement and monitor the work health
and safety practices of the employees (your classmates).

1. Review key documents from the WHSMS and set up folders

You now need to review some key documents as preparation for the next steps:
 WHS Action Plan
 The relevant WHS Policy and Procedures for the kitchen
 WHS Administration Policy
 The evacuation plan including posters and signs
Make the assumption that items 1,2 and 5 of the action plan have already been
completed.
Prepare to undertake action items 3, 4 and 6 of the action plan by preparing a
briefing session for staff that will ensure these items are completed.
Set up folder systems on your local drive on your computer as outlined in the WHS
Administration Policy and add the relevant soft copy documents to this. You will be
using this folder system throughout this assessment.

2. Develop WHS informative handouts for staff

You are required to develop three health and safety information handouts, which are
to be provided to, and discussed with, your team at a WHS briefing.
Read the requirements for each of the handouts below and then conduct research
using the Internet to identify the information needed for each of the handouts and
include information from the kitchen’s WHS Policy and Procedures, and reference
this as required in your handouts.
The format and style for the handouts are as follows:
 Create clear and concise one (1) page handouts using computer software. You
can develop these in any program available to you such as Word, Publisher or
other design program – but Word is fine for this purpose.
 Use simple and clear language that takes into account social and cultural
diversity. For, example, use simple English and avoid colloquial language or
 slang.
 Use appropriately sized fonts and present well-formatted, grammatically correct
information.
 Ensure that the handouts you create use the same layout, font, colours and style
so they are consistent in their approach.
You will be required to present the handouts that you have developed at an WHS
briefing session soon. Print one copy of each handout for the training session but
save soft copies to your WHS filing system on your device.
Submit a copy of each handout to your assessor prior to the meeting.

Handout 1: Legislation
The purpose of this handout is to clearly and simply explain important information
about legislation. Your handout should:
 Explain the purpose of Work Health and Safety legislation, including the function
of a WHS Act, WHS regulation and Code of Practice
 Provide an overview of WHS legislation including name of Act, regulations and
examples of code of practice relevant to your state/territory.
 Outline key roles and responsibilities under WHS legislation.
 Include at least 3 references for further sources of useful information.

Blue Healer Café

Work Health and Safety Legislation
 Legislation in WHS form the regulatory framework according to which
organisations are required to ensure the presence of measures and systems that
can help in providing adequate safety measures to staff.
 For this purpose, there is a requirement for compliance with Work Health and
Safety Act 2011 (c.7), Model Work Health and Safety Regulations laid down by
Safe Work Australia as well as the various codes of practice specified under the
act.
 The Work Health and Safety Act 2011 (c.7) is the legislative regulations that is
implemented across Australia to ensure that workers within different
organisations cross different sectors are made to work in the most favourable
working conditions and with no risk to their health (Legislation.gov.au, 2020).
 Similarly, the model WHS Regulations 2011 not only aim to ensure the safety of
workers but also ensures that organisations are thorough in conducting checks
to ensure the same and ensure that enforcement of the laws is done adequately
(Safeworkaustralia.com.au, 2019).
 Lastly, the codes of practice regarding WHS can be stated to be dependent on
the region within Australia, with different codes in place for NSW and
Queensland regions. However, the primary purpose for these can be stated to
be similar, that is to ensure that legal standards regarding WHS are maintained
adequately (Legislation.gov.au, 2020).
Handout 2: Identifying hazards and risk control in the café
The purpose of this handout is to provide information about identifying hazards and
risk control, and procedures for dealing with hazards in the environment.
You should briefly explain the process of identifying hazards and risk control and
provide 5 common examples of hazards that may occur in the kitchen environment
based on data from your research about the most common ones Include information
about how employees can complete an incident report and the investigation process
undertaken by the business.
Choose one of the common hazards that you have identified and include a simple
step-by-step procedure for dealing with that hazard (risk control), using diagrams to
illustrate each step where possible.
Your handout should also address and explain the hierarchy of control and how it is
to be used in the workplace.

Blue Healer Café

Identifying hazards and risk control in the café
Identification of hazards within the workplace is the first step to ensure that adequate
measures to deal with the hazard can be taken. This can ultimately help to achieve
adequacy in terms of WHS practices within the workplace. Such hazards can be
identified and controlled through:
 Regular WHS assessment
 Determining the level of risk presented
 Evaluation of risks
 Record and review risk annually
Some examples of hazards include:
 Physical hazards: falling and tripping, excessive noise, activities leading to
physical injury
 Ergonomic hazards: manual handling, poor posture, constant activities in a
single position
 Chemical hazards: presence of harmful chemical substances
 Biological hazards: presence of employees with infectious diseases such as
COVID-19, flu, hepatitis and HIV-AIDS.
Dealing with sprains (physical or ergonomic hazard):

Step 1: Rest Step 2: Ice for Step 3: Step 4: Elevate

injured area for 20-minute Compress to injured area 6-10
48 hours durations 6-8 reduce swelling inches above
times a day heart
In the case of injuries, the chain of command is as follows:

Owner

Operational Manager
Operational Manager

Branch Manager
Branch Manager

Supervisor/Team
Supervisor/Team Leader
Leader

Staff
Staff

 In accordance with this, kindly report to your supervisor in the event of any injury
to you or your colleagues.
 However. if you feel you are not being heard, then you may report to the higher-
ups for immediate action.

Handout 3: WHS Consultation

The purpose of this handout is to explain the requirements for WHS consultation
under legislation and to indicate how the business communicates WHS legislation
and consults with staff as indicated in the organisation’s WHS policy and procedure.
You should also explain why it is important for a business to conduct WHS
communication and consultation.
Include the details of the college’s WHS representative or committee.

Blue Healer Café

WHS Consultation
WHS consultation is a process with the primary purpose of empowering workers to
share their views and feelings on the way WHS is being maintained within the
 organisation (Furci & Sunindijo, 2020).
This can help in identifying any flaws in the system from the perspective of the staff.
It can also assist in better decision-making regarding the way WHS regulations are
implemented and whether there is a need for changes and improvements in the
system.
Within our organisation go Blue Healer Café, communication with staff is mainly done
in the form of regular workplace inspections, which form part of the duties of the staff
as well.
Additionally, the process of consultation is done in the form of team meetings, one off
meetings with staff members who have identified or who present health risks as well
as through briefing sessions regarding new safety requirements.

3. Conduct a hazard inspection of the meeting room

In the next activity step, you will run your WHS briefing session. In line with
procedure, and as outlined in action item 6, you are required to conduct a hazard
inspection using the relevant form from the WHSMS. Your assessor will set up the
room prior to you conducting the inspection.
Complete the checklist in full using a pen and make sure it is accurate and legible.
You will also be required to record recommended corrective actions as well as
future risk control measures.
You will be assessed on whether you have correctly identified the hazards and
suitable corrective actions and risk control measures.
When you have identified a hazard, implement procedures to control the risks
involved. Give a verbal commentary on what you are doing, so your assessor can
follow the thinking behind your actions. In particular, your commentary should
demonstrate how you are using the hierarchy of control to determine the best
procedures to implement.
Submit your completed HIC to the assessor prior to the next step.
Blue Healer
Hazard Inspection Checklist

Item Comments Recommended What action

immediate action should be taken to
make sure this
action does not
happen in the
future?

Is the floor space Yes None Not Applicable

free of debris?

Is the area clear of No, electrical Insulation of the Through help of

electrical cables exposed wires to experts, the
lead/network connecting ensure that the exposed wires are
cables? monitors to risks for required to be
the projector electrocution are replaced and
are visible and minimised. concealed in a
exposed manner that
electrical threats of either
wiring can be electrocution or
seen as tripping are not
potential risks presented.
for
electrocution.

Are waste paper Yes None Not Applicable

bins free of
 hazardous
materials e.g.
broken glass?

Is there sufficient Yes None Not Applicable

ventilation?

Are entrances and No, only one Displacing the Transporting the
exits safe and entrance is furniture to furniture to the
uncluttered? functional ensure free storage room or
while the other access to the warehouse to
is blocked with entrance. ensure that such
the help of idle risks are not
furniture. presented again.

Is all machinery, Yes None Not Applicable

equipment and
material in safe
working order and
positioned safely?

Are there any Inadequacy in Closing of Installation of

sources of sound-proofing windows to sound-proofing
excessive noise? present issues ensure that material within
regarding excessive noise the room can
blocking sound can be blocked prevent any
out from out as much as instances of
external possible. occupational
sources of noise-induced
noise, such as hearing loss
nearby (ONIHL).
construction
and traffic.

Signed:

Date of inspection:

Risk Assessment

Risk Likelihood Impact Priority Preventative

description Action/Contingency
Plan

Exposed wires 4 4/5 High Insulating and

concealing exposed
 wires

Obstructed 3 3 Moderate Removal of obstruction

entrance

Lack of 3 3 Moderate Incorporation of

soundproofing soundproofing materials

Risk rating
4. Conduct a WHS briefing session and induction to the new WHSMS

It’s time to deliver your staff briefing.

At the briefing you are required to:
 Introduce and explain the WHS procedures and information on safe work
practices for the kitchen including the location of policies, templates and forms
as well as the location of the first aid kit onsite.
 Introduce and summarise the handouts you created and let staff know you will
be emailing these out and they will also be located on the intranet as part of
the WHSMS.
 Conduct a brief training session on correctly completing a hazard inspection
checklist for the kitchen
This briefing should go for about 20-30 minutes and will be delivered to your
assessor and two other people.
Ask staff members about their WHS training requirements that they would like to
see happen now and in the future. Encourage discussion among the team
members about the training that could be relevant for the staff of the case study
café or the actual business you are basing this assessment on.
During the presentation, demonstrate effective communication skills including:
 Speaking clearly and concisely
 Using non-verbal communication to assist with understanding
 Asking questions to identify required information
 Responding to questions as required
 Using active listening techniques to confirm your audience’s understanding
5. WHS and Risk Management reporting

Immediately after the meeting, write a management report for the owner outlining what took place at the
meeting along with the training suggestions from staff and what you believe will be best to focus on
immediately and for the future. Include the relevant data gathered from the meeting and identify any non-
compliance with procedure and outline the actions you are going to take immediately to address this.
Use the WHS Management Report template as a guide and complete all sections.

WHS Management Report

Summary of WHS briefing

Through the means of the briefing meeting with the staff, the main issue addressed has been that of
familiarising the staff with the WHS measures they are expected to maintain within the kitchen. In addition
to informing them on the most common WHS aspects, the ways in which they can report them to their
supervisors has also been informed to them. For increased convenience, the location of the forms,
templates and copies of the organisational policies within the employees’ lounge has also been informed, to
ensure greater compliance with the same.

Additionally, the content of the handouts has also been discussed in addition to providing them a brief
training on how to fill the kitchen HIC. Furthermore, recommendations have been made by the staff
regarding the training they deem is crucial for them while working within the organisation. As per the
recommendations, it can be stated that the need for training on maintaining posture and medical training
on first aid is crucial. This can make the staff capable of maintaining WHS within the kitchen.

Identification of non-compliance

Through the process of the meeting, no instances of non-compliance can be observed among the staff.
Actions

Action 1: Providing necessary training to the staff regarding ergonomics in working.

Ergonomics hazards are extremely common while working in food establishments and organisations
(Crawford et al. 2020). In this regard, providing training to the staff regarding managing their ergonomic
health by maintaining good posture while manual handling can be extremely beneficial in maintaining staff
WHS.

Action 2: Providing first aid and other essential medical care training to the staff.

Providing medical care to the staff can enable them to not only identify signs of injuries but also provide
immediate treatment. According to Astrazhynski & Sayanova (2020), this can help in minimising the
seriousness of injuries and help in maintaining the health of the employees.
Blue Healer Café

Workplace Health and Safety Action Plan

Purpose

The purpose of this WHS Plan is to provide a framework for the introductions of a new WHS Management
System at Blue Healer. It should provide clarity on what activities are to be undertake, and by when.

Roles and responsibilities

Managers and leaders are responsible for providing a workplace that is, as far as reasonably practicable,
safe and healthy workplace for workers and visitors, in particular in the areas of their control.

Workers must take reasonable care for their own health and safety while they are at work and take
reasonable care that their acts or omissions do not adversely affect the health and safety of other persons.
They must comply, so far as they are reasonably able, with any reasonable instruction given by the WHS
Officer, as well as co-operating with any reasonable policy or procedure which relates to workplace health
and safety.

Identification of hazards and risks

Hazard and risk identification should be performed before each meeting or presentation using the Hazard
Identification Checklist.

Legal and other requirements

Employees and WHS representatives should have access to relevant WHS legal resources.

The Work Health and Safety Act 2011 is available at:

https://www.legislation.gov.au/Details/C2016C00887
Australian/New Zealand Standards (AS/NZS) 4801 (2001) is available at:
https://managementshellharbour.wikispaces.com/file/view/4801.pdf

Australian/New Zealand Standards (AS/NZS) 4804 (2001) is available at

https://managementshellharbour.wikispaces.com/file/view/4804.pdf

Objectives and targets

Outline the means and timeframe by which objectives and targets are to be achieved

That there are no workplace injuries

That meeting rooms are assessed for hazards before being used.

The basic first aid can be provided to all staff.

Consultation

The participation of employees and their input to the WHS decision-making process is fundamental to the
successful implementation and sustainability of an effective WHS Management System.

WHS should be an agenda item for all management and team meetings. WHS issues should be discussed
and evaluated openly. Questions and issues should be communicated directly with the Operations Manager.

Employees should:

(a) be involved in the development, implementation and review of policies and procedures for hazard
identification, hazard/risk assessment and control of hazards/risks;

(b) be consulted where there are any changes that affect workplace WHS;

(c) select those who will represent them on WHS matters; and

(d) be informed as to who is/are their employee WHS representative(s) and specified management
representative(s).

Those representing the employees and employer shall receive appropriate training to undertake effectively
their involvement in the development, implementation and review of WHS arrangements

Open communication between workers and managers is important to ensuring a safe workplace.
Therefore, workers are encouraged to:

 ask questions relating to WHS

 bring up safety concerns

 make recommendations regarding WHS

 give regular feedback

 become involved in evaluation of safety issues

  participate in any WHS related problem-solving process.

It is important that workers help shape decisions about WHS particularly when:

 identifying hazards and assessing risks

 making decisions about ways to eliminate or minimise those hazards or risks

 proposing business changes that may affect the health and safety of workers

 purchasing of new equipment or substances

 developing or changing job tasks or safety procedures.

All workers are encouraged to raise any work health and safety concerns they may have with their manager
and/or Health and Safety Representative.

If the issue identified remains unresolved, it should be raised directly with the Operations Manager.

Measurement and Evaluation

The organisation shall establish, implement and maintain documented procedures to monitor and measure
on a regular basis the key characteristics of its operations and activities that can cause illness and injury. The
effectiveness of these measures shall be evaluated.

Key Performance Indicators:

 That a Hazard Identification Checklist is filled out before every meeting and presentation by the
person convening the meeting or conducting the presentation.

 That all Hazards identified are recorded in the Hazardous Incidents Register.

 That each workstation is assessed annually to using the Workspace WHS Checklist

 There should be one person in the café that is trained to perform basic first aid.

 That a questionnaire be sent to staff annually, asking them:

o Whether they consider themselves to be involved in the WHS process

o Whether they consider that WHS is being handled well at Blue Healer Café

o Whether they have had any negative WHS experiences over the year.

Where a failure in the WHS Management System is identified, this should be reported directly to the
Operations Manager.

Records and records management

The operations Manager is responsible for establishing a recording system for WHS documentation.

A WHS folder should be established under the Administration folder in the Blue Healer server.

All submitted Workspace WHS Checklists should be kept in this folder.

All submitted Hazard Inspection Checklists should be kept in this folder.

All Hazards identified and the procedures undertaken to rectify or minimise these should be recorded in the
Hazardous Incidents Register.

WHS audit

A yearly internal audit, carried out by the Operations Manager should include:

 A summary of WHS issues encountered by staff, clients and contractors over the year

 The extent to which objectives and targets have been met

 Summarise the results of the annual staff WHS questionnaire

 Any recommendations for changes to be made to the WHS Policy and Procedures.

Management review

The business’s senior management should review the WHSMS annually, to ensure its continuing suitability,
adequacy and effectiveness.

This review will be based on the WHS audit carried out by the Operations Manager.

Resources

All necessary resources can be developed in-house.

Staff time for training and hazard inspections can be absorbed into scheduled work time.
Action Plan

Action Objective Key Performance Responsible Timeline

Indicator

1 WHS Policy and To develop a WHS Policy and Operations Within 7 days
Procedures workplace-specific Procedures finalised Manager of staff
developed in WHS Policy and following staff meeting, meeting
collaboration with Procedures that is and approved by
COMPLETE
staff and accepted and management.
D
management. supported by all
employees.

2 WHS Plan To develop a WHS Plan finalised Operations Within 7 days

developed in workplace-specific following staff meeting, Manager of staff
collaboration with WHS Plan that is and approved by meeting
staff and accepted and management.
COMPLETE
management. supported by all Blue
D
Healer employees.

3 Create fact sheet To develop fact Finalised prior to Operations Immediately

. on Hazards and sheets to make WHS induction
risk control for the info easily digestible
kitchen and accessible to
staff

4 WHS Policy and Every staff member Questionnaire results Operations Begin within
Procedures is aware of, and indicate that all staff are Manager to 14 days of
included in new complies with, WHS aware of their inform Human meeting.
staff induction and procedures responsibilities under Resources Complete
ongoing staff the WHS Policy and Manager. within 6
training – WHS Procedures. months.
briefing about new
policies

5 One person in To have basic first There is someone Operations Within 30

every area is aid readily available trained in basic first aid Manager in co- days of staff
trained to perform at all times. for each premises. ordination with meeting.
basic first aid Human
COMPLETE
Resources
D
Manager.

6 All staff instructed Every meeting and A completed HIC is Operations Starting
in how to use a presentation is completed by every Manager in co- immediately
Hazard Inspection preceded by a HIC meeting convener and ordination with
Checklist (HIC) being filled out. presenter. Human
which includes a Resources
risk assessment Manager.

7 Every meeting and To minimise or avoid A completed HIC Operations Starting

presentation is hazards and other completed by every Manager/ immediately
preceded by a HIC WHS issues in the meeting convener and
Meeting
being filled out. office. presenter is received by
 the Operations Manager. conveners/

Presenters

8 Providing posture To reduce the threats Reduced incidents of Operations Starting

training presented through injuries presented due to Manager immediately
ergonomic hazards ergonomic
carelessness.

9 Provide training on To enable staff to Increased capability of Operations Starting

medical care provide first aid in staff to identify and treat Manager immediately
case of emergencies. minor injuries and
provide first aid.

Complete risk management reporting and risk assessment for the proposed training activities – current and
future.
Use Risk Management Plan template as a guide and complete all sections.

Risk Management Plan

The risk management process will be used by the management team to ensure risk control methods are
included in all organisational planning, management of operations and governance.

Definitions
The following definitions are based on the Australian and New Zealand Risk Management Standard AS/NZS
4360:2004.

Risk
The chance of something happening which will have an impact upon objectives. It is measured in terms of
consequence and likelihood.

Likelihood
A qualitative description or synonym for probability or frequency.

Consequence
The outcome of an event or situation, expressed qualitatively or quantitatively, being a loss, injury,
disadvantage or gain. There may be a range of possible outcomes associated with an event.

Risk assessment
The overall process of risk analysis and risk evaluation.

Risk treatment/control methods

Selection and implementation of appropriate options for dealing with risk.
Conceptually, treatment options will involve one or a combination of the following five strategies:
 Avoid the risk.
 Reduce the likelihood of occurrence.
 Reduce the consequences of occurrence.
 Transfer the risk.
 Retain/accept the risk.

Risk management process

The systematic application of management policies, procedures and practices to the tasks of establishing
the context, identifying, analysing, evaluating, treating, monitoring and communicating risk.
Risk management procedure
This risk management plan template should be used. The following procedure should be followed for risk
management:

1. Gather information about potential risks and risk treatments or controls using a range of risk
management tools and techniques. The preferred method is brainstorming potential risks
with key staff members and conducting a PESTLE analysis to identify external risks.
2. Confirm key risks and risk treatments or controls to be documented in the risk management
plan. For each risk, indicate the consequence of the risk e.g. fire, business closure, lack of
qualified staff, etc.
3. Identify key risks and document them in the risk register.
4. Using the risk legend within the risk management plan, assess and document the likelihood
of the risk occurring.
5. Using the risk legend within the risk management plan, assess and document the severity of
the risk occurring.
6. Identify and document the agreed treatment or control method for each risk.
7. Assign a ranking to the risk using the risk assessment legend. The ranking of the risk will
determine its importance in terms of risk management.

Risk assessment legend

Risk register
Evaluate each risk as to whether it is high, medium or low priority and assign an order for treating risks.

Scope of assessment: Potential risks within the kitchen of Blue Healer Café
Critical success factors: Reduced frequency of injuries and threats due to hazards

Stakeholders: Staff, owner, management

Risk Consequence Severity Likelihood Treatment or Priority rating (high, medium
s Rating Rating control methods or low)

Order of priority
Misplaced Physical 3 5 Establishing strict High
knives Injuries guidelines
regarding proper
storage of
equipment
Spilled water Slips and falls 2 4 Regular cleaning in Medium
case of spillage
Manual Ergonomic 3 3 Provide proper Medium
handling injuries training regarding
ergonomic hazards
Mishandling Burns 3 2 Provide training Low
of hot regarding proper
utensils handling and
monitoring of hot
utensils

SITXWHS003 Implement and monitor work health and safety practices Strathfield College RTO: 91223 CRICOS Provider Code: 02736K
22
Risk action plan
Each of the risks identified above should be included in the table below and actions shown. The table should be copied
and pasted for each risk.

Description of risk Misplaced knives

Summary of recommended response and Severity rating of 3 and likelihood rating of 5 implies a high priority risk
impact
Proposed actions Strict guidelines are required to be implemented regarding storage of
equipment
Resource requirements None
Responsibilities Operating Manager
Timing NA
Reporting/Monitoring Operating Manager

Description of risk Spilled water

Summary of recommended response and Severity rating of 2 and likelihood rating of 4 implies a medium priority
impact risk
Proposed actions Regular cleaning in case of spillage
Resource requirements None
Responsibilities Operating Manager
Timing NA
Reporting/Monitoring Operating Manager

Description of risk Manual handling of heavy items

Summary of recommended response and Severity rating of 3 and likelihood rating of 3 implies a medium priority
impact risk
Proposed actions Provide proper training regarding ergonomic hazards
Resource requirements Specialists and experts in providing training regarding ergonomic health
Responsibilities Operating Manager
Timing 60 minutes
Reporting/Monitoring Operating Manager

Description of risk Mishandling of hot utensils

Summary of recommended response and Severity rating of 3 and likelihood rating of 2 implies a low priority risk
impact
Proposed actions Provide training regarding proper handling and monitoring of hot utensils
Resource requirements Specialists and experts in providing training regarding handling of
equipment
Responsibilities Operating Manager
Timing 60 minutes
Reporting/Monitoring Operating Manager

SITXWHS003 Implement and monitor work health and safety practices Strathfield College RTO: 91223 CRICOS Provider Code: 02736K
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Submit the following to your assessor:
 WHS Management Report
 Risk Management Plan
 Updated Action Plan


File these documents in your WHS folder system on your device.

6. Conduct your training session

Run the training session as you have planned for in your action plan.
While running this training, participate but also observe the following:
 Staff adherence and compliance to the procedure
 How staff are reacting and if there is any need for additional training or changes
to procedures or training
 The effectiveness of the WHS practice – are current practices ensuring the
health, safety and security of all employees and customers?
After the training, your assessor will take each student aside to run through a
scenario with you individually and then you will split back into your group you were in
for activity step 5 and conduct a debrief session asking employees for their feedback
and thoughts on how the drill went and to make suggestions for the future.

Conducting training session

Task Staff adherence to Staff reaction Effectiveness of WHS

procedure practice

WHS Policy and Adequate Staff visibly interested Highly effective

Procedures developed in formulating
in collaboration with procedures
staff and management

WHS Plan developed Adequate Staff interested in Effective

in collaboration with contributing to
staff and management developing the WHS
plan.

Create fact sheet on Inadequate Certain staff members Ineffective

Hazards and risk not being highly

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 control for the kitchen engaging in the
procedure

WHS Policy and Inadequate Comparatively older Highly ineffective

Procedures included in staff members not
new staff induction and engaged regarding
ongoing staff training – aspects associated
WHS briefing about with new employees
new policies

One person in every Adequate Staff highly interested Highly effective

area is trained to in gaining first-aid
perform basic first aid training and education

All staff instructed in Inadequate Staff visibly distracted Ineffective

how to use a Hazard and uninterested
Inspection Checklist
(HIC) which includes a
risk assessment

Every meeting and Inadequate Only a handful of staff Ineffective

presentation is can be seen to be
preceded by a HIC interested in the
being filled out process of filling out
HIC

Providing posture Adequate Staff can be seen to be Highly effective

training highly receptive and
interactive in the
training session

Provide training on Adequate Staff can be seen to be Highly effective

medical care highly receptive and
interactive in the
training session

7. Document your findings in a management training report

Complete a report on the outcomes of the training. In your report, identify:

 Staff adherence and compliance to the procedure
 How staff reacted during the training and if there is any need for additional
training or changes to procedures or training
 The effectiveness of the WHS practice – are current practices ensuring the
health, safety and security of all employees?
 General feedback from staff and any issues they may have raised.
 At least one future improvement to the procedure you would like to make and
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 your reasons for this.
Use WHS Training Report template.
Save this report as WHS training report. Submit this to your assessor and file in
your electronic folder system too.

WHS Training Report

Summary of WHS training

The training session conducted has been with regard to the aim of enhancing the
practical as well as theoretical knowledge of staff regarding the various aspects of
WHS within the workplace. These training sessions had been conducted for a week
starting from 09 November, 2020 to 13 November, 2020 from 10 am to 11 pm each
day with each day addressing different aims. For a more thorough familiarity with
the layout of the kitchen in the cafe, the location of the training was the cafe
kitchen itself, with non-technical aspects of the training being conducted in the
office or the training lounge.

Training options

Coaching and mentoring programs

Establishing coaching and mentoring programs within the kitchen where more
experienced staff provide training and coaching to the newer employees can be
extremely beneficial. Not only can this help to ensure that new employees are able
to learn more things from a close perspective but mentors can also hone their skills
while mentoring and coaching.

Regular visits from experts and professionals

Regular visits from specialists and experts in the field can help to ensure that the
capabilities of the staff and the way they monitor and check for WHS hazards can
be monitored and maintained. These visits can be one every three months or if
needed, once every month.

Internal monitoring

In addition to such aspects, the operations manager is required to be diligent and

vigilant in monitoring the kitchen and checking for any violations of the WHSMS
developed. This can help to keep a critical and comprehensive record of the
process, leading to improved implementation in practical situations.

General opinion on the outcomes of the training

During the training session, it could be observed that the staff was highly
interested and interactive in certain aspects while being visibly disinterested in
some. While aspects such as training on improving their posture, receiving first-aid
training and contributing to developing safety procedures gained immense interest
and positive reactions from the staff, they seemed to be considerably disinterested
in the case of aspects such as training needs of the new employees. In this regard,
the effectiveness of the WHS practices can be stated to be moderate, with some
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 aspects being met adequately with some not being met adequately.

Feedback from staff who participated in the training

In the training session, valuable feedback was provided from the staff who were in
attendance of the session. Such feedback included aspects such as the need for a
mentoring and coaching program to ensure that the training needs of the new
employees can be met in a more comprehensive and efficient manner. This was
primarily with regard to the issue of training new staff regarding the WHSMS
implemented within Blue Healer Café. However, issues can also be stated to have
arisen in the form of opposition to coaching and providing mentoring to new
employees from multiple employees, citing reasons such as the lack of adequate
time.

Recommended actions

In addition to the current procedure in place, recommendations can be made

regarding the need to provide counselling to ensure adequate mental health of the
employees. This is primarily since working in a busy kitchen is an extremely
stressful task, which can adequately affect mental capabilities of the employees.
Furthermore, mental health issues as a result of stress can directly lead to
increasingly more injuries, making the staff and those around them more
susceptible to injuries and violation of workplace safety procedures. In this regard,
there is a requirement to ensure that adequate focus is given to ensuring that the
mental health of the employees is focused on when similar WHS management
systems and plans are developed in the future. This can not only help to maintain
the aspect of physical health but mental and holistic health of the workforce as
well.

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8. Address non-compliance

It has come to your attention that one of the staff members failed to complete hazard
identification and reporting when he was the team leader for the first shift yesterday.
On top of that, a hazardous incident did occur and the register was not completed
either. One of the other staff members advised you about the matter later yesterday
afternoon.
Meet with the non-compliant staff member (your assessor) to discuss the issue and
provide the necessary training.
During the meeting, you will need to demonstrate effective communication skills
including:
 Speaking clearly and concisely
 Using non-verbal communication to assist with understanding
 Asking questions to identify required information
 Responding to questions as required
 Listen to the employee’s viewpoint
During the meeting you are required to:
 Counsel the employee and let them know the severity of the situation
 Complete the required documentation with the employee demonstrating the
correct process.
 Ensure the employee understands the procedure and the seriousness of the
issue
Submit:
 Completed hazard identification checklist for the kitchen
 Hazardous Incidents register

Kitchen Hazard Identification Checklist

Item Comments Recommended What action should

immediate action be taken to make
sure this action does
not happen in the
future?

Are equipment stored Yes, all equipment None Keep a manual record
in their designated such as knives and displaying the storage
places? other sharp and heavy places of all
equipment have been equipment.
stored safely.

Is the floor clean and No, the previous Assign the kitchen Keep a record of all
cleared of all items to spillage from one of helper to be on the such hazards, the
prevent any slips or the cooking processes lookout for such personnel individual for
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 trips? has not been cleaned hazards and address the hazard and the
efficiently. them on an urgent time at which the
basis. hazard has been
addressed for future
references and
necessary action.

Are all the electrical No, the stand mixer Call a specialist Monitoring all electrical
equipment working in seems to be electrician to address equipment on a daily
perfect condition? malfunctioning causing the issue on a priority basis and hiring a
sparks to be erupting basis to prevent specialist to check the
at the socket region. electrocution of the safety aspect of all
staff and any other such equipment on a
damage to the monthly basis can help
electrical circuit within to prevent any
Blue Healer Café. incidents and
accidents due to such
hazards.

Blue Healer

Hazardous Incidents Register

Date of Name of Hazard/injury/illness Consequences Comments on hazards

incident injured details. and existing risk
person controls

03 John Sprain in ankle due to Strict restriction on The hazard is highly

November, Raymond slipping on spilled water movement for one common in a kitchen,
2020 week prescribed by with measures in place
doctors including the need for
constant monitoring to
mop up the spill on a
priority basis.

11 Alicia Clark Burn on forearm due to First degree burn The potential and threat
November, mishandling of hot suffered - minimal for burns in the kitchen
2020 utensils arm movement are extremely high, with
advised the staff being provided
with adequate training to
ensure that first aid is
provided to such injuries
on an immediate basis.

13 Lisa Kim Minor electrocution due Staff in slight shock Periodic checks of all
November, to faulty stand mixer and minimal trauma electrical appliances and
2020 equipment is conducted
to prevent such cases.
Additionally, in case of
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 such
incidents, specialists are
called on the same day
to check the equipment.

9. Develop a solution for the deficiency and email the owner

Now that you have completed the counselling/training session and have new
information, develop a solution for the deficiency and email this to the owner to
have the changes implemented immediately. Make sure your email is warm and
friendly but also professional.
Submit the email or send it to your assessor. Save a copy in the WHS filing system
on your device.

Dear sir,

I hope this mail finds you in good health. This is with regard to the concerns
previously raised by me regarding the aspect of WHS within the organisation. I
would like to bring to your attention the fact that severe discrepancies have been
found regarding the way employees perceive the seriousness of the aspect of WHS
and the steps they take to ensure safety within the kitchen at the cafe. In the event
that such discrepancies are not addressed and mitigated on a priority basis, the
aspect of ensuring the safety of employees and implementing further strategies for
a more comprehensive WHSMS can be deemed redundant.

In this regard, I believe that there is a need for the management to ensure that not
only is the implementation of the plan done in a proper manner but that evaluation
and monitoring post the implementation process is also done in a proper and
satisfactory manner. This implies the requirement of immense strictness and
vigilance on the part of employees and managers alike to ensure that instances of
the violation of the aspects of WHS are addressed and mitigated in a proper
manner. For this purpose, I recommend the following courses of action to be taken:

● Staying updated on WHS trends and requirements in the industry

Staying updated on the trends and regulatory requirements of WHS in the
food industry can help to ensure that the cafe is able to address all potential
hazards and risks in the workplace in a proper manner. The lack of
knowledge regarding such risks can be detrimental to the way in which the
system and the various hazards are identified, monitored and addressed.
However, staying updated on such trends can be beneficial for the cafe by
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 addressing all the potential threats adequately and ensuring that legally
relevant protection is provided to the staff.

● Forming a monitoring team for each month to ensure proper

implementation of WHS procedures and requirements
Formation of a team that is dedicated to make sure that the WHSMS is
followed through and implemented properly can be beneficial for the long-
term efficiency of the cafe with regard to identifying and tackling various
health risks and hazards. This is primarily since having the operational
manager responsible for all such tasks can lead to discrepancies in the
form of overlooking small issues that may lead to disastrous impacts later.
As a result, it can contribute to inefficiency in maintaining the WHSMS
aspects within the cafe. However, forming a team among the kitchen staff
can help to ensure that a more thorough analysis of the threats and
hazards is done. This can be more beneficial since the kitchen staff would
be more familiar with the areas of the kitchen that present risks, leading to
better management. Thus, forming a team that changes on a monthly basis
can help to ensure better compliance with the WHSMS developed for the
cafe.

● Providing rewards and incentives to employees who can adequately bring

to attention serious hazards in the kitchens
Lastly, establishing a system of rewards within the kitchen can be extremely
beneficial in terms of encouraging the kitchen staff to be more vigilant in
terms of being on the lookout for aspects that present threats and hazards
to employee health and safety. Not only can this lead to increased
wellbeing of the employees due to the opportunity to earn incentives
through being more observant, it can also help to raise the level of
compliance with WHSMS within the kitchen and the cafe.

In accordance with the potential benefits highlighted through these aspects, I would
recommend that the strategies and solutions be implemented on a priority basis.
This can help to ensure that employees are able to contribute to the process of
implementing the WHS plan and that they can assist in the creation of a safer and
accident-free workplace.

In the case of any queries or feedback on the solutions recommended, kindly do

not hesitate to contact me any time.

Thanking You

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 Yours sincerely

Ka Leung Wong
Manager

10. Show your assessor your WHS filing system

Show your assessor your folder formats and all the files within the structure.

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Assessment Task 2 Checklist

Student’s name: Ka Leung Wong

Completed
successfully? Comments

Did the student: Yes No

Explain WHS information to staff? Y

Make WHS information available to Y

staff?

During the WHS briefing, demonstrate Y

effective communication skills including:
 Speaking clearly and concisely
 Using non-verbal communication to
assist with understanding
 Asking questions to identify required
information
 Responding to questions as required
 Using active listening techniques to
confirm understanding
 By paraphrasing information or
feedback provided to confirm
understanding
Implement and monitor adherence to Y
WHS procedures in the following areas:
 evacuation of staff and customers
 hazard identification and reporting
 risk assessment and reporting

Coordinate consultative processes for Y

the above three areas?

Coordinate risk assessment, WHS Y

training and maintain and store the
relevant records for the three areas?

Monitor the effectiveness of the WHS Y

system by identifying adjustments and
staff training needs?

Demonstrate that their management Y

practices align with state/territory
guidelines and WHS legislation?

Take prompt action to address non- Y

compliance and discipline staff as
necessary?

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Minimise use of printed materials and Y
maximise electronic transmission and
filing of all documents to reduce waste?

Use data and reports to provide reliable Y

and timely input into the management of
workplace health, safety and security?

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name: Ajith Weerakoon

Date: 17 Nov 2020

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