Reference no: EM133061395

SITXWHS001 Participate in safe work practices - Acacia Institute

Quiz

Question 1. What is the purpose of WHS legislation and what does this entail in terms of duty of care for a business?

1. A business has a duty of care towards its employees and customers to provide as safe a workplace as is possible.

2. Industrial accidents result in not only actual costs in dollar terms, b nut there is also the emotional trauma suffered by the worker and their colleagues, friends and relatives.

3. WHS legislation is designed to minimise the risks involved, but can never stop accidents completely.

4. WHS legislation was designed to eliminate all workplace accidents.

5. Risks can never be completely eliminated regardless of the measures that are put in place.

Question 2. The following statements relating to WHS legislation applicable in Australia are: (Please tick the correct answers)

1. Safe Work Australia was created to develop and implement a consistent set of WHS laws, regulations and codes of practice throughout Australia.
2. Federal Work Health and Safety Act was passed in 2011 and all states have now implemented their own Work Health and Safety Act and Work Health and Safety Regulations, based on the Model Act
3. Federal Work Health and Safety Act was passed in 2011 and all states except Victoria and WA have now implemented their own Work Health and Safety Act and Work Health and Safety Regulations, based on the Model Act.

Question 3. Under the WHS Act employers have the following obligations so far as reasonably practicable: (Please tick the correct answers)

1. To ensure the health and safety of workers engaged, or caused to be engaged by the person.
2. To ensure the health and safety of workers whose activities in carrying out the work are influenced or directed by the person, while workers are at work in the business or undertaking.
3. The primary duty of care requires duty holders to ensure health and safety, so far as is reasonably practicable, by eliminating risks to health and safety.
4. If it is not reasonably practicable to eliminate risks to health and safety, employers must not engage employees to undertake such activities.
5. If it is not reasonably practicable to eliminate risks to health and safety, employers must minimise risks so far as is reasonably practicable.

Question 4. Under the WHS Act workers have the following obligations: (Please tick the correct answers indicating True or False)

1. While at work, workers must take reasonable care for their own health and safety and that of others who may be affected by their actions or omissions.
2. Workers must comply, so far as they are reasonably able, with any reasonable instruction given by the persons conducting a business or undertaking (PCBU) to allow the PCBU to comply with WHS laws.
3. Workers must cooperate with any reasonable policy or procedure of the PCBU relating to health or safety at the workplace that has been notified to workers.
4. Workers must follow any instructions of the PCBU which increase business productivity and minimise operating costs.

Question 5. The following statements regarding worker's compensation are: (Please tick the correct answers)

1. Each state has a Work cover authority responsible for enforcing WHS legislation and analysing claims for workers' compensation.
2. Generally, the amount of compensation increases with the amount of time off work.
3. The basic compensation amounts are consistent regardless of the severity of the injury or disability to ensure fairness.
4. Under WHS legislation, victims of workplace accidents can be compensated and businesses and individuals can be fined for negligence.

Question 6. WHS procedures which should be in place in a workplace include: (Please tick the correct answers)

1. Hazard identification
2. Risk assessment
3. Risk control
4. Staff meetings
5. Incident and accident reporting
6. Emergency situations
7. Consultation

Question 7. What is hazard management and who should be involved in hazard management in the workplace? (Please tick the correct answers indicating True or False)

1. Essential skills in hazard management include being able to identify potential hazards; calculating the risk involved with the hazard; and controlling the hazard.
2. Hazard management is a crucial part of keeping your workplace safe and preventing dangerous occurrences.
3. Hazard management is a thorough once off process that involves everyone in the workplace.
4. Hazards are any things that have the potential to cause injury, death or illness in the workplace.
5. Hazards always arise within the workplace and never outside the workplace.
6. Hazards can be occasional, periodic or ever-present; it can be a process, event or activity.
7. Whatever the hazard or its source, it is imperative that the hazard is identified, the risk assessed and the situation surrounding the hazard is managed.

Question 8. Match the type of hazard to the relevant definitions:

Biological and radiation hazards		stress, harassment, discrimination, workload and security
Chemical hazards		viruses and bacteria, microwaves, UV and x-rays
Ergonomic hazards		fumes and vapours, handling and spillage, incorrect storage
Physical hazards		workstation design, equipment, tools and manual handling
Psychological hazards		noise, vibration, lighting, temperature, air quality, working area, poor flooring

Question 9. What are the basic requirements for the safe handling and use of chemicals? (Please tick the correct answers indicating True or False)
1. The Tourism and Hospitality industry uses many chemicals for cleaning and sanitation and it is important to follow the instructions on the packaging.
2. A Safety Data Sheet (SDS) must be kept for all chemicals used in the workplace.
3. If no SDS is provided by the supplier then a SDS must be purchased for each chemical used on the premises.
4. Chemicals need to be handled and stored correctly and should never be mixed together as this can cause a dangerous reaction or explosion.
5. You must wear gloves, eye protection and protective clothing to prevent any acid burns, particularly to the eyes, nose and mouth.
6. Commercial cleaning agents often contain acid and vapours can be harmful to your skin or lungs.

Question 10. Which of the following statements relating to ergonomic hazards are true? (Please tick the correct answers)
1. Hazards such as Occupational Overuse Syndrome (OOS) for a person working at a computer all day, can be minimised or avoided by careful planning of the arm support and the type of chair.
2. In essence, OOS is quite rare and cannot be removed with good planning of work areas.
3. The workstation needs to be set up at a low height so the user can bend over their work.
4. Equipment and tools should be designed to minimise harm.
5. Desks, benches, chairs and office equipment should be purchased with ergonomics in mind.

Question 11. What are the requirements under the National Standard for Manual Handling? (Please tick the correct answers indicating
True or False)

1. As an employee, if you are aware of anything in your workplace that could be a manual handling risk, you should discuss it with your supervisor and try to find the best way of eliminating or reducing it.
2. Practical control measures include redesigning the task or load that needs to be moved.
3. Providing mechanical handling devices such as hoists or trolleys are efficient practical control measures.
4. Specific training for particular handling tasks is not a practical control measure.
5. The National Standard for Manual Handling requires that all tasks in your workplace involving manual handling are identified and that the risk or likelihood of injury is assessed.
6. Where there is a risk of injury, suitable and practical control measures must be introduced.

Question 12. The following statements relating to the prevention of workplace accidents are: (Please tick the correct answers)
1. In order to prevent workplace accidents and injuries, you must follow your WHS procedures.
2. It is your duty to take reasonable care of yourself, other colleagues and the public.
3. When you undertake your duties, make sure that you follow the correct professional procedures for the job as this will eliminate all accidents.
4. If you are aware of WHS hazards in your workplace, either bring them to the attention of your supervisor or take action yourself in the case of an immediate risk.
5. If it is a hazard that is easily dealt with, such as broken glass, make sure you remove it from the immediate workplace area by collecting the broken glass, vacuuming the area and disposing of the glass correctly.
6. Any workplace policies that are aimed at reducing WHS risks must be adhered to, e.g. protective clothing must be worn when handling chemicals.

Question 13. The following procedures are measures to prevent workplace accidents and be prepared for emergencies: (Please tick the correct answers)
1. Participate in all relevant training, as this will prepare you for the correct response in emergency situations.
2. Remain current and read industry journals.
3. Pay attention to the basic drills that are conducted at many workplaces, teaching you to respond correctly.
4. Familiarise yourself with the organisation's policies and procedures so you can assist colleagues or customers during an emergency.
5. Be aware of the location of your emergency exits and assembly points.
6. Know the correct type of fire extinguisher for different types of fire such as electrical, oil and chemicals.
7. Ensure that accident report forms or ‘near miss' forms are kept for reporting requirements and to evaluate any areas that require preventative measures.

Question 14. The following statements relating to injury risks in the tourism industry are: (Please tick the correct answers indicating True or False)
1. Ergonomically designed furniture and equipment does little for the prevention and elimination of long term damage due to OOS.
2. Manual handling of boxes, brochures and equipment is part of the job and you need to be aware of safe manual handling procedures.
3. On tours, the risk of injury is considerably lower, with issues such as car accidents, dangers in the natural environment and slips and falls not being a common occurrence.
4. Issues, such as horse riding and the adventure components of tours do not need to be assessed with regards to their risk.
5. Trips, slips and falls can occur, so ensure that electrical cables are taped down or covered with carpet, spills are cleaned up immediately and a sign is erected to alert workers and visitors to a slippery surface.
6. Working in the office all day requires you to undertake exercises to maintain correct posture and to prevent OOS.

Question 15. What are the common safety precautions you must take in a kitchen or pastry kitchen to prevent injury and accidents?
(Please tick the correct answers)

1. The risk of injury, burns and falls is high therefore correct work practices must be employed.
2. Use the correct knife for the task at hand and place a non-slip mat under your cutting board to prevent it from moving.
3. Blunt knives require excessive pressure when cutting, which in turn reduces the likelihood of serious cuts.
4. Learn the correct procedures for using all machinery including how to correctly assemble and disassemble them.
5. Slicing machines, blenders and large equipment like mincers and bandsaws can lead to serious injury and even death if incorrectly handled.
6. Make sure you wear the suggested protective clothing and never clean a machine when it is connected to power.
7. Any faulty or broken leads will not cause harm provided the equipment has been safety tagged.

Question 16. The following statements relating to WHS in a Restaurant or bar area to prevent injury and accidents are: (Please tick the correct answers)
1. Each piece of equipment has its own associated risks and hazards so you must follow the SOP.
2. Potentially dangerous inert gases are used in compressed gas cylinders, e.g. for beer kegs, in supply systems, e.g. pipes and regulators, as well as in post-mix systems.
3. Leaks of gas from these systems can be smelly, especially in confined spaces such as cellars, so it is important to sniff the air before entering.
4. The Australian Standard AS5034: Installation and use of inert gases for beverage dispensing provides information about specific details relating to inert gas safety.
5. Chipped or cracked glasses and crockery must be discarded as soon as you have received replacement items.
6. Always clean up spills and broken glass as soon as possible.
7. Use manual handling techniques when moving heavy items such as kegs.

Question 17. Drag the correct internal measures to enhance security in a business into the grid: (Please tick the correct answers)
1. Prevention of theft
2. Security of patrons and workers
3. Emergency procedures
4. Financial controls
5. Periodic Criminal history checks of staff
6. Limiting access to certain areas of the premises
7. Provisions for effective reporting

Question 18. Please tick the correct answer indicating True or False:
Contract security services are often used for crowd control at large events, such as concerts, to ensure that any disturbances are controlled before they escalate.

Question 19. The following are measures to ensure the safety, security and privacy of guests: (Please tick the correct answers)
1. All staff must be aware of the rights and responsibilities under privacy legislation.
2. If you are unsure on a privacy issue, check with your supervisor before revealing any information.
3. It is a breach of privacy laws to share customer's details with another party.
4. Room numbers and guest details should only be made available to individuals who claim to be a guest's friend or family member.
5. Preventive measures and SOPs for security issues will assist in most instances.
6. Safety deposit boxes, contain valuables of guests and SOPs ensure that the correct person receives the contents and is able to carry out any transactions in private.

Question 20. How could you ensure appropriate security measures for documents including financial statements, files and electronic data to prevent loss? (Please tick the correct answers indicating True or False)
1. Some documents, especially financial statements, must be kept secure and out of view of ordinary people.
2. Secure, waterproof filing systems are available and should be used for sensitive documents.
3. Electronic files and important data should be backed up regularly and stored in a separate location.

Question 21. Please tick the correct measures for effective key control and security access into the grid:
1. Always sign out the set of keys, noting the time and key number.
2. Do not attach the key to your uniform so it is not visible to others.
3. Never use your key to give another person access to a room.
4. If a guest has locked themselves out of their room you should provide service and unlock the door for them.
5. If a key has been left in the keyhole, remove the key and take it to your supervisor.
6. If a door has improperly been left open, quietly close it and report it to your supervisor.
7. At the end of the shift, sign in the key, again noting the time and key number.

Question 22. Emergencies which might be encountered in a TH&E business could include: (Please tick the correct answers)
1. Fire
2. Armed holdup
3. Power Failure
4. Bomb threat
5. Medical emergency
6. Personal threats
7. Lost Room Key
8. Unexpected death

Question 23. The following statements relating to procedures during an emergency are: (Please tick the correct answers)
1. Emergency procedures should be strictly followed, as they have been developed to ensure the safety of staff and customers.
2. Whenever you are in doubt about what to do, you should seek assistance from the HR manager.
3. Your manager should be able to tell you what to do in case of an emergency.
4. Workplace policies and procedures for emergency situations will involve documenting the incident so that there is a record of what occurred and so that future planning and training can be structured based on known situations.
5. Any documentation for reporting should be standardised to ensure all necessary details are filled in to support external audits and investigations.
6. In some cases it may be necessary to provide a description to police or security personnel.
7. Every incident must be written up in a brief manner, so that other people can analyse the incident to see what happened and then write a thorough report.

Question 24. Employees are obligated to participate in WHS processes. Typically these would include: (Please tick the correct answers)
1. Hazard identification
2. Induction and safe work practices training
3. WHS consultation meetings
4. Reporting unsafe practices and WHS issues
5. Risk assessment
6. Voluntary attendance at emergency drills
7. Suggesting improvements
8. Making joint decisions regarding WHS issues

Question 25. Under the WHS Model Act, employers must consult with workers and take their views into account when considering making decisions about: (Please tick the correct answers indicating True or False)
1. Ways to eliminate or minimise risks
2. The adequacy of facilities for workers' welfare at work
3. Procedures for consulting with workers
4. Procedures for resolving health and safety issues
5. Procedures for monitoring the health of workers or workplace conditions
6. The amount to be charged to staff for additional training required for WHS procedures
7. How to provide health and safety information and training to workers.

Question 26. Select the suitable methods to engage in WHS consultation: (Please tick the correct answers)
1. Daily discussions
2. Diary entries
3. Staff socials
4. Whiteboard notices
5. Suggestion box
6. Staff meetings
7. Emergency drills
8. WHS meetings
9. Feedback surveys

Question 27. As part of an effective WHS system provisions for reporting would include: (Please tick the correct answers)
1. An essential part of the WHS system is the identification and reporting of unsafe, strange, or suspicious instances.
2. By reporting an unsafe practice, you will allow management to take steps to train staff in better work practices.
3. By reporting an unsafe practice, you are helping to ensure effective punishment.
4. If you see unsafe work practices but do nothing about it, then you may be found to have some responsibility if an accident occurs.
5. You should always report an unsafe work practice that can result in an accident, injury or other incident.

Assessment Task 1

Question 1: What is the purpose of WHS legislation? What does this entail in terms of duty of care for a business?

Question 2: How is WHS legislation governed at state and federal levels in Australia?

Question 3: What are the requirements for employers under the WHS Act?

Question 4: What are the requirements for workers under the WHS Act?

Question 5: What is workers' compensation? Who administers the act in your state?

Question 6: Suggest the basic safety precautions required before attempting any job or task?

Question 7: Provide 6 examples of WHS procedures which should be in place in a workplace?

Question 8: What is hazard management? Who should be involved in hazard management in the workplace?

Question 9: List 5 types of workplace hazards and provide examples for each type of hazard?

Question 10: Provide 5 examples of measures to minimise physical hazards?

Question 11: What are chemical hazards? What are the basic requirements for the safe handling and use of chemicals?

Question 12: How can ergonomic hazards are reduced?

Question 13: What are the requirements under the National Standard for Manual Handling?

Question 14: How can you contribute to the reduction of biological hazards in the workplace?

Question 15: What is the procedure for risk assessment? What must be determined?

Question 16: What are your responsibilities as an employee in preventing workplace accidents?

Question 17: List 5 steps you can take to prevent workplace accidents and be prepared for emergencies?

Question 18: Provide 5 examples of injury risks you may encounter in the tourism industry?

Question 19: What are the common safety precautions you must take in a kitchen or pastry kitchen to prevent injury and accidents?

Question 20: Explain the essential safety requirements when using chemicals in a commercial environment?

Question 21: What are common hazards in Front Office and Food and Beverage areas?

Question 22: Provide 4 examples for external security measures a business could use to protect its property?

Question 23: What are internal measures to enhance security in a business?

Question 24: What are common security measures a business should have in place to reduce security risks?

Question 25: How should you deal with situations which seem suspicious to you?

Question 26: How can staff be effectively prepared for possible external threats? What does this need to include?

Question 27: How could you ensure appropriate security measures for documents including financial statements, files and electronic data to prevent loss?

Question 28: Provide suggestions for how you can ensure the safety, security and privacy of guests?

Question 29: Provide 5 suggestions for effective key control measures?

Question 30: List 5 security measures which must be adhered to when dealing with cash?

Question 31: Provide 5 examples for emergencies that might be encountered in a Tourism and Hospitality business?

Question 32: What should you do in case of an emergency? What are the requirements for reporting incidents?

Question 33: Provide 5 examples when an employer must consult with workers under the WHS act provisions?

Question 34: Suggest 5 methods to engage in WHS consultation?

Question 35: When should consultation on WHS matters occur?

Question 36: What should be reported as part of an effective WHS system?

Assessment Task 2

Assessment Questions:

Part A Case Study

Paul recently had completed a pre-vocational course in hospitality, kitchen operations. As he is keen to become a chef, his teacher had recommended that he should look for an establishment for the purpose of a two week work experience to gain true insights into what this profession means in industry. He had successfully contacted the local hotel which took him on immediately. Now, having completed his work experience last week, Paul is a little confused, as the knowledge he had gained when studying "Follow health, safety and security procedures" at his RTO didn't seem to be in that workplace during the last fortnight.

When Paul started with the establishment there was no induction and it seemed that all staff in the kitchen created their own standards. On the second day the head chef asked Paul to slice the leg ham. Paul noticed that there was no safety guard for the slicer, which would make it a breach to use this piece of equipment. When he pointed this out to the chef, he was told that these mechanisms slow things down and are professionals didn't really need them.

When the second chef used four milk crates to build a pedestal to clean the top of the exhaust fan he was told by the manager that this was an unsafe practice. The chef replied to the manager "I've got no time to waste - we're already short of time as it is". The manager left it at that.

On the third day Paul was asked to clean the grill and the oven at the end of the night, however there were no provisions for Personal Protective Equipment in place. The head chef told Paul that all staff normally would wrap a damp serviette around their nose and wear their sunglasses ..."that always does the job".

The following day a waitress slipped on the wet floor near the pass and fell over backwards. She complained that there should have been a warning sign; however the head chef replied to her that she should come to work sober and use her eyes on the job.

The next morning Paul was told to clean the store room in the basement to make room for the week's large delivery. As he walked down the corridor he encountered two scruffy looking guys carrying two cartons of beer and some bottles of spirits. He reported this to the head chef, who replied that these were most probably delivery guys who fixed up the inconsistencies from the last delivery - who else could they be? He explained to Paul that all deliveries were stored away by the individual suppliers who only came upstairs for a signature once the job was done; .... "The master key for the storage areas usually hangs near the basement entry anyway, but usually no doors are locked as this is a hassle when everyone is busy".

During the last week Paul saw that the outside garbage area was engulfed in smoke. He ran into the kitchen and reported this immediately as he had never dealt with such an emergency before. The chefs on duty told him to grab a bucket of water and extinguish the hazard, as they were busy preparing for lunch. Paul was unsure and asked the manager to get some assistance. Being upset he asked the manager whether he could participate in the next WHS meeting to suggest some aspects for safety and procedural issues. The manager told him that he only needed to do what he is told, as the owners did not pay staff to engage in social meetings which only caused trouble anyway. He stated that: "Procedures and rules are best left to those people in an organisation who have the experience and the brains".

Question 1: Which is the current WHS Act relevant to your state? Who enforces this legislation in each state?

Question 2: Provide 5 examples for health safety and security procedures which are intended by WHS legislation?

Question 3: Which safe work practices do apply to?

Question 4: What are the individual employee responsibilities to ensure safety to self, other workers and other people in the workplace?

Question 5: What are the employer's obligations under relevant WHS legislation?

Question 6: What are the ramifications of failure to observe WHS policies, procedures and legislative requirements?

Question 7: What should you do in the following situations in order to maintain Health, Safety and Security standards in any workplace:

Question 8: In order to avoid or eliminate hazards you need to be able to identify these. Provide 3 examples for each common hazard below:

Question 9: What needs to be done if any suspicious behaviour or occurrences are observed in the workplace?

Question 10: Provide 3 examples for emergencies?

Question 11: What would be the correct or acceptable procedures for these emergencies?

Question 12: How could you seek assistance in case of emergencies you have listed above? Use the suggested examples as a guideline.

Question 13: What are the reporting requirements in the instance of the emergency situations you have provided?

Question 14: What are your obligations relating to the participation in WHS practices? Provide 6 examples for

Question 15: What are the employer's responsibilities regarding WHS consultation processes?

Question 16: How could you contribute effectively to ensure that a workplace or area is free from hazards?

Question 17: What are the basic processes for risk assessment?

Question 18: How can you contribute to the WHS consultation process ? Provide 4 examples for effective communication to do so:

Question 19: Complete an incident report form

Scenario
Hotel Futura, Main kitchen, Thursday 16 September 9.15 am. Supervisor is absent in meeting.

John was in the process of cleaning the deep-fryer. He prepared all equipment to complete the task. The deep fryer was switched to low temperature to liquefy the fat as it was of thick consistency.

When the fat was liquid, John switched the deep-fryer off and placed a container under the drain and slowly opened the release valve. No fat drained. John closed the valve and fetched a long handled wooden spoon. He re-opened the drain valve and tried to free the blockage, when suddenly the fat spilled out and burnt his trousers, resulting in severe burns on both of his shins.

As no help was present you immediately removed the trousers and applied cloths soaked in cold water and rang an ambulance, which arrived 10 minutes later and took John to Hospital. It is anticipated that he will need to stay there for the next 2 days.

Your Task is to report all details as required in the attached incident report form.

Part B

1. To undertake this assessment you must have been instructed how to use each piece of equipment in your work area or workplace and participated in an induction in your workplace or place of training/study.
2. You are required to wear a complete uniform relevant to your area of training (Cookery, Food and Beverage, Housekeeping, Tour office etc.).
3. Your personal presentation must reflect the standards typically expected and acceptable in the hospitality and tourism industry.
4. You are encouraged to clarify any tasks, requirements or questions you may have with your trainer.
5. The practical observations for this unit of competency include the following requirements listed under A,B and C:

A. You will be observed on 3 separate occasions using predetermined health, safety and security procedures and safe work practices into day-to-day work functions as instructed by your trainer:

B. You will be observed demonstrating correct procedures to respond in line with organisational security and emergency procedures during one emergency or potential emergency situation, seeking assistance where appropriate.

C. You will be observed participating in one of the following work health and safety consultation activities:
odiscussion with or formal report to WHS representatives regarding a WHS matter odiscussion with supervisor or manager regarding a WHS matter ostaff meeting that involves WHS discussion

During 3 practical service instances in your kitchen training facilities relevant to your area of training (food and beverage, housekeeping, commercial cookery, tourism, event management, etc.), your trainer will observe you performing your typical workplace tasks whilst adhering to safe work practices.

1. You are required to perform the following tasks outlined above for:
- Each of the 3 occasions
- An emergency procedure
- A WHS consultation activity

2. The checklist below provides a guideline for aspects which will be included for each observation instance.

Part A Using predetermined health, safety and security procedures and safe work practices in work functions.

Part B Participating in an emergency or potential emergency situation

Pick one instance from part A and write down what emergency procedure needs to be followed

Part C Participating in organisational WHS practices
Choose one activity from the above given topics:
- Discussion with, or formal report to, WHS representatives regarding a WHS matter
- Discussion with supervisor or manager regarding a WHS matter
- Staff meeting that involves WHS discussion.