Part -1:
1. Conduct research on a local or national organisation.
a. Identify a typical workplace procedure or issue that might require improvement or amendment. What data could you collect and what records could you consult to assist in identifying problems or opportunities?
Design a plan for suggesting improvement or variation to the current operational plan; explain the steps you would need to take and how you would present this information to the appropriate personnel.
b. Detail the organization’s policies and procedures that should be followed to recruit, select and induct new staff. Upload your answer for assessment.
c. Explain the procedures that should be followed to roster staff and ensure that there are sufficient staff members available to provide high quality customer service. Upload your answer for assessment.
2. Operational plans are made in order to ensure that work is monitored and progress toward achieving goals can be assessed. They are also used to set the necessary performance standards.
How can staff find out what those goals and performance standards are?
What procedures could they follow to determine whether their performance is meeting expectations and whether they are on target for meeting goals? If they are not able to meet their targets, what options might be available to them?
Upload your answer for assessment.
Written / Oral
1. What monitoring systems might organisations have in place to identify problems and/or conditions which could affect operations?
2. What is an operational plan and what external and internal conditions can affect operations processes?
3. How can employees find out what the standards, benchmarks and performance expectations of their organisation are?
4. If members of a team/ section/ division identify a problem within their section, what procedures could be followed to develop a resolution and implement improvements?
5. Provide two examples of legislative requirements that affect work organisation in the hospitality, tourism or travel industries?
6. Why is it important for workers to take responsibility for their own work tasks and ensure that they are getting feedback to fulfil their role?
7. How does team cooperation lead to effective workplace practices?
Part -2:
SITWHS401 Implement and monitor work health and safety practices
Written /Oral
4. What are your employers’ responsibilities according to health and safety legislation in regards to consultation and the requirements for HSRs and HSCs and their roles and responsibilities?
9. Explain a standard issue resolution process in a small workplace that has a HSC and no HSR.
Project
Write a report on implementing a health and safety program for a workplace. You will need to research the requirements of your state or territories’ health and safety legislation.
Include:
1. Overview of the workplace-industry, products and services, main work practices.
2. Health and safety legislation for your jurisdiction:
3. Specific and relevant health and safety legislative requirements.
4. Ramifications of failure to observe requirements.
5. How is health and safety information to be provided? Include accessibility.
6. How are organisation health and safety procedures, health and safety signage and safe work practices going to be monitored? Include how you will monitor ongoing compliance.
7. List of safe work practices.
8. What are the consultation and feedback processes going to be and how will they be implemented?
9. How will you refer or resolve an issue raised through health and safety consultation?
10. How are hazards going to be identified?
11. How are the risks going to be assessed?
12. How are risk controls measures going to be implemented and monitored?
13. What training will be provided? Include when, where and by who, and how effectiveness will be monitored.
14. What records and reports are going to be kept and how the data will be used to provide reliable and timely input to the management?
You should dedicate at least one-third of a page to each question, not including samples of tools you might plan using. List the references that you used-current/ sample policies, websites, fact sheets, the health and safety legislation and people with whom you liaised (reference list). Include the tool samples at the end of the project (appendix).
Part -3:
1. Hazard Identification Tool – Task, activity or work area
| Hazard Identification Tool – | |||
|
Task, activity or work area |
Hazard |
Risk |
Cause/ management |
2. Document the risk level for each hazard identified. Use the risk assessment matrix provided.
Risk assessment matrix
|
Probability |
Consequences |
||||
| Negligible | Minor | Major | Critical | Catastrophic | |
| Almost certain | High | High | Extreme | Extreme | Extreme |
| Likely | Moderate | High | High | Extreme | Extreme |
| Possible | Low | Moderate | High | Extreme | Extreme |
| Possible, but unlikely | Low | Low | Moderate | High | Extreme |
| Improbable | Low | Low | Moderate | High | High |
Show how you came to your final risk assessment. For example, Likely + Minor = High. Upload your answer for assessment.
3. Use the risk priority table to the hazards in priority order.
Priority table
| Severity of risk | Risk priority | Definitions of priority | Suggested time frame |
| Extreme | Urgent | Situation critical, stop work immediately or consider cessation of work process. | Now. |
| High | High | Must be fixed today, consider short-term and/or long term actions. | Today. |
| Moderate | Medium | Is very important, must be fixed this
week, consider short-term and/or long term actions. |
This week. |
| Low | Low | Is still important but can be dealt with through scheduled maintenance or similar type programming. However, if solution is quick and easy then fix it today. | One to three
months. |
| Minor | Marginal | Manage by routine procedures, and
review appropriately. |
Ongoing review. |
Activity 14
A college that trains people for the hospitality industry operates a number of kitchens and restaurants. A large food store provides a service for the cookery lecturers who place food orders and collect them daily for their classes and the restaurants. An industrial washing machine is located in the food store near the service desk. Tea towels used in the kitchens are washed daily in the machine.
The washing machine is quite old and the food store staff have started to complain about the noise it generates in their work environment. The initial response to this complaint was to put the food store staff in hearing protectors (earmuffs or earplugs). However, since their work is of a service nature, they need to be able to communicate with the cookery lecturers and other staff.
1. In the table list as many control measures you can think of at each level of the hierarchy of control. Upload your answer for assessment.
| Level | Control category | Control measures |
| 1 | Elimination |
|
| 2 | Substitution |
|
| 3 | Engineering controls |
|
| 4 | Administrative controls |
|
| 5 | Personal protective equipment |
|
2. If you were the supervisor of the food store staff, what method of control would you recommend and why?
3. Do you think this would fall into a supervisor’s level of responsibility or should you refer to someone else? If yes to referral, who and why?
Activity 15
1. List three ways the effectiveness of control measures could be monitored in a workplace.
2. If you were unable to resolve inadequacies in control measures who should you report them to?
Part -4:
SITWHS401 Implement and monitor work health and safety practices
Section 5
Activity 17
1. Identify three potential hazards in a workplace where training might be an effective control measure.
2. Identify three hazards in a workplace where training probably is not an effective control measure.
3. Create a simple training program for one of the hazards you listed. Identify the resources needed, who will need to be consulted prior to training and an appropriate time for the training to be delivered. Upload your program for assessment.
Optimum file size should be less than 7MB
Activity 18
1. What are the benefits of evaluating training to both employees and the organisation?
2. When evaluating health and safety training how can you determine the appropriateness and effectiveness of the training?
Section 6
Activity 19
1. List five health and safety records and reports that might need to be completed and stored in an organisation.
2. What are five pieces of information that should be recorded in an accident/ incident form?
3. How long should employers keep records for, according to your state or territories’ health and safety legislation? Where should these be stored?
Activity 20
1. Based on the workplace experience of eight lost time injuries for the year, and using the information provided in these example,
Example 1 A workplace employs 150 employees who work a total of 350 000 hours in a year. During this year there are a total of 15 lost time injuries (any injury that results in the loss of at least one entire shift). These result in a total of 180 days off.
The frequency rate for that year is calculated as:
FR = Lost time injuries times 1 000 000 divided by the total number of hours worked. That is:
FR = 15 x 1 000 000 /350 000
Therefore, in this example the frequency rate = 42.85.
The incidence rate of occupational injuries and diseases is the number of occurrences expressed as a rate per thousand wage and salary earners employed.
Example 2 A workplace employs 150 employees who work a total of 350 000 hours in a year. During this year there are a total of 15 lost time injuries (a lost time injury is any injury that results in the loss of at least one entire shift). These lost time injuries result in a total of 180 days off.
The incidence rate for that year is:
IR = Lost time injuries times 1000 divided by the number of wage earners.
That is: IR = 15 x 1000/150 employees
Therefore, in this example the incidence rate = 100.
The average time lost rate of occupational injuries and diseases is the average time lost per occurrence of injury or disease. This rate provides a measure of the severity of the occurrences being experienced by workplaces over time. This can also be described as the severity rate (SR).
Example 3 A workplace employs 150 employees who work a total of 350 000 hours in a year. During this year there are a total of 15 lost time injuries (a lost time injury is any injury that results in the loss of at least one entire shift). These lost time injuries result in a total of 180 days off.
One year = 220 working days.
The incidence rate for that year is: SR = Number of working days lost divided by the number of occurrences in the period.
That is: SR = 180/15
Therefore, in this example the incidence rate = 12.
calculate the following:
a. Frequency rate.
b. Incidence rate.
c. Average lost time/ severity rate.
2. If you were required to present these statistics at a HSC meeting, describe how you would present this information. Upload your answer for assessment, including any graphs or tables that might be relevant.
Activity 21
1. Describe the benefits of minimising waste.
2. In what ways can you contribute to reducing printed material use in the workplace?
