SECTION 4: IMPLEMENT AND MONITOR PROCEDURES FOR IDENTIFYING HAZARDS, ASSESSING AND CONTROLLING RISKS

Activity13
· 2
Document the risk level for each hazard identified. Use the risk assessment matrix provided here.
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 here to list the hazards in priority order.
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 here, list as many control measures you can think of at each level of the hierarchy of control. Upload your answer for assessment.
· 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?