Workplace Health and Safety Assessment 2

Assessment-2

Workplace Health and Safety

SITXWHS002 Identify hazards, assess and control safety risks

SITXWHS003 Implement and monitor work health and safety practices

Task summary

Students are to identify WHS hazards relating to the physical environment, equipment, work practices and security issues in the training kitchen. They must follow the training kitchen WHS hazard identification procedures and use the training kitchen hazard identification templates. They must identify all the hazards present to successfully complete this task.

• This task is divided into two parts:
• Part A: students are to undertake a walk-through of the training kitchen to identify hazards relating to physical environment, equipment and work practices.
• Part B: students are to identify the hazards in the written scenarios that relate to security, work practices and the physical environment.

The instructions for each part are provided below.

• Students are to complete a hazard identification of the training kitchen by doing a walk-through of the premises, using the training kitchen WHS hazard identification procedures and templates. Students must accurately identify all hazards to successfully complete this task.

Resources and equipment required to complete this task:

• Access to the training kitchen
• Training kitchen WHS hazard identification procedures
• Training kitchen WHS hazard identification templates
• How to Manage Work Health and Safety Risks (model) Code of Practice OR State Code of Practice as appropriate

When and where will this task be completed?

• You will do this task in class time
• You will do this task in the training kitchen
• Your assessor will give you the due date for this assessment.

What happens if I get something wrong?

• If you miss any of the hazards that you need to identify to successfully complete this task your trainer will give you the opportunity to redo the section of the walk through you missed on the day of the assessment. Your assessor will provide you with guidance as to what needs to be resubmitted and how.

Student instructions for Task 2 Part A

• You are to complete a walk-through of the training kitchen to identify WHS hazards.
• You must refer to the training kitchen WHS hazard identification procedures and identify all hazards, actual or foreseeable and record them using the WHS hazard identification templates.
• You can refer to the How to Manage Work Health and Safety Risks (model) Code of Practice OR State Code of Practice as appropriate for further assistance during the assessment process.
• Once you have completed your walk-through, submit your completed hazard identification template to your assessor for marking.

• Students are to identify the hazards in the written scenarios that relate to security, work practices and the physical environment using the training kitchen WHS hazard identification procedures and templates.

Resources and equipment required to complete this task:

• Access to a computer, printer, Internet and email software (if required).
• Access to Microsoft Word or a similar program.
• Training kitchen WHS hazard identification procedures
• Training kitchen WHS hazard identification templates
• How to Manage Work Health and Safety Risks (model) Code of Practice OR State Code of Practice as appropriate.

When and where will this task be completed?

• You will do this task in class time
• You will do this task in the classroom
• Your assessor will give you the due date for this assessment.

What happens if I get something wrong?

• If you get something wrong you will need to resubmit that part of the task or the related document that has not been completed correctly or fully.
• Your assessor will provide you with guidance as to what needs to be resubmitted, when and how.

Student Instructions for Task 2: Part B

Below are two scenarios relating to hazards in work practices, personal security and the physical environment in commercial kitchens.

For this task you must identify and record the actual and foreseeable hazards in the scenarios in the hazard identification template.

You must complete this task in accordance with your training kitchen’s WHS procedures.

Scenario 1: joking around

The new second year apprentice is being constantly pranked. The soux chef took a dislike to him from day one, but she’s not the only one. One night he left his knives behind, only to find them frozen into a block of ice the next morning. Another day someone puts salt in his coffee instead of sugar. One day it was custard in his safety shoes. But then yesterday the soux chef sprinkles cayenne pepper on the back of the apprentice’s neck at the beginning of the shift.

Scenario 2: working alone late at night

The dish washer and head chef are the last to leave after shift at the end of the night. They usually leave around 1am. One particularly hot summer night, they leave the back door open as they work to air out the stuffy kitchen. The back door of the kitchen leads into the carpark. Lighting at the back door is broken. There is a security camera over the door. The dish washer finishes up. The head chef is going to be another half an hour and tells the dish washer to go home. The head chef finishes her work, undertakes the locking up procedures and heads to her car, which she parked at the far end of the carpark.