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Questions from commercial cookery

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Reference no: EM132707016

Questions from commercial cookery.

SITXWHS003 Implement and monitor work health and safety practices.

Question 1

Identify the relevant WHS information that will need to be explained to personnel in the workplace.

Question 2

All current WHS information must be made readily available to who?

Question 3

Identify and discuss three (3) actions that can be used to help monitor adherence to organisational WHS procedures and ongoing compliance with safe work practices.

Question 4

Briefly outline the procedure that should be followed to address an employee's non-compliance with procedures or safe work practices.

Question 5

Identify three (3) benefits of ongoing monitoring and reviewing the day-to-day effectiveness of WHS practices in the workplace.

Question 6

What are the consultative processes discussed that can be used to give staff the opportunity to contribute their views on current and future WHS management practices, and to pass on concerns and ideas about workplace health and safety?

Question 7

What are four (4) benefits of establishing participative arrangements in the workplace?

Question 8

How might workers provide feedback on WHS management practices to the designated person? Identify at least three (3) ways.

Question 9

What should you do for any issues raised through workplace consultation?

Question 10

Identify five (5) codes of practice that provide advice on how to meet regulations.

Question 11

What is a dangerous occurrence?

Question 12

What methods can you use to identify hazards?

Question 13

What should you do if a hazard is reported to you?

Question 14

What is the three (3) step method that assists managing health and safety in the workplace?

Question 15

Identify four (4) methods used to evaluate control methods.

Question 16

When is health and safety training required?

Question 17

Identify at least six (6) areas of education that health and safety training covers.

Question 18

What should be monitored when determining the effectiveness of training?

Question 19

Why must records and reports relating to health and safety in the workplace be retained by the organisation?

Question 20

What is data?

Question 21

Identify two (2) ways to minimise use of printed materials and maximise electronic transmission.

Question 22

When are changes to the workplace implemented?

Question 23

Who should use hazard identification reporting documents?

Reference no: EM132707016

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