Reference no: EM133061386

SITXWHS001 Participate in safe work practices

Assessment Task -

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.