Develop a hazard identification and risk assessment

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Reference no: EM133175966

SITXWHS004 Establish and maintain a work health and safety system

Assessment - Develop WHS checklists for ongoing risk assessment

Question 1: Develop a detailed WHS checklist which can be used to identify and assess all identified existing and potential hazards in cannery workplace

Question 2: Develop procedures for ongoing identification assessment and control of risks, that integrate within the existing cannery operations

Question 3: Develop a hazard identification and risk assessment template that incorporate criteria for assessing the cannery's risks.

WHS WRITTEN REPORT

Question 4: To support the development of your WHS checklists and templates Malcom would also like you to compile a written report informing him of the following:

Question 5: What is systematic hazard identification?

Question 6: Why should you plan for it?

Question 7: Why are times to plan designated by legislation?

Question 8: What are the benefits of nominating roles and responsibilities of personnel for hazard identification?

Question 9: Who at the cannerywould you nominate the responsibilities of risk assessment risk control, why?

Question 10: What can the cannery staff do to take a lead role in controlling risks?

Question 11: Describe the interim or emergency solutions to two (2) of the risks identified

Question 12: How will you ensure all staff follow legislative requirements for notifying and cooperating with WHS government regulators?

DEVELOP AND IMPLEMENT A PROCEDURE FOR IDENTIFYING, ASSESSING AND CONTROLLING RISKS HAZARDS AND RISKS

Question 13: Provide details of the three (3) risks or associated hazards you have identified in the original WHS report

Question 14: Describe how these risks were assessed

Question 15: Describe a control method for each of the three (3) risks

Question 16: Provide details on how they would be rectified or substituted for a lesser risk

Question 17: Detail how you would ensure the procedures are adopted by the team at Johns Best Fish Cannery and Factory

Question 18: When evaluating a process who will you consult with to assess effectiveness?

Question 19: As the WHS Officer, how will you collect feedback about the effectiveness of the procedure?

Reference no: EM133175966

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