Instructions to the student:
• Complete ALL questions of the written assessment as per instructed by your trainer/assessor.
• Ensure you read the question carefully.
• If you have difficulty answering the question, you must at least make an attempt to answer it.
Explain WHS information
Q1. What is a Code of Practice?
Code of Practice are a
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Q2. A Health and Safety Representative is elected to represent who?
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Q3. There are five different types of hazards. Explain what ‘Ergonomic hazards’ are and give at least two examples:
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Make WHS information readily accessible
Q4. By law an ‘If you are injured’ poster MUST be displayed. Where would you display this poster?
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Q5. How would you distribute or display minutes of a WHS committee meeting?
(You may use more than one method).
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Q6. How could you make employees aware of their WHS responsibilities?
(You may use more than one method).
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Monitor adherence and compliance with WHS
Q7. It was noted by management that many staff were not using correct lifting methods when lifting and carrying items, such as cartons of food or supplies. Concerned about possible injury, a training program was enacted.
Now everybody has been trained in the correct methods for lifting and carrying. How could you follow up that employees are now following the correct procedure?
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Take action to address non compliance
Q8. After following up on new lifting and carrying procedures you find that there is about 30 % non-compliance with correct methods.
How would you address this issue?
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Monitor the effectiveness of work practices through close contact with operations
Observation is one common way to monitor work practices on a day to day basis.
Q9. Name four work practices that suit observation as a method of monitoring:
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Q10. Apart from observation, what other methods can be used to monitor work practices?
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Q11. How can a WHS Committee be used to get feedback on the effectiveness of WHS work practices?
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Co-ordinate consultation sessions,
Provide opportunity for staff to contribute
Q12. A WHS committee must have at least how many % employees?
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Q13. A WHS committee must meet at least every _____ months.
Q14. Consultation can be formal processes or informal processes.
Name two formal processes:
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Name two informal processes:
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Q15. Name three instances when equipment training would be required:
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Q16. Explain the buddy system of training:
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Action, resolve or refer issues raised
Q17. You are the head chef in a large five star hotel, after looking at the minutes of a WHS committee meeting you see that some staff are concerned about the lack of trolleys to carry cartons of food to the kitchens.
What action would you take and who would be delegated to take that action?
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Risk assessment
Q18. Risk is a measurement of two components. What are those two components?
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Q19. A storeman working in the stores of a large hotel must regularly move boxes of goods onto and off trolleys. Use the table below to measure the risk and explain your reasons for your judgement:
Very Likely Likely Unlikely Highly Unlikely
Fatality HIGH
HIGH HIGH MEDIUM
Major Injury HIGH
HIGH MEDIUM MEDIUM
Minor Injury HIGH
MEDIUM MEDIUM LOW
Negligible Injury MEDIUM MEDIUM LOW LOW
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Use data to provide WHS input
Q20. Reports show a 20 % increase in workplace accidents over the past 12 months.
What sort of action would you take in light of this information?
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Written Assessment Record
SITXWHS003 Implement and monitor work health and safety practices
Student name:
Date:
Element 1 Provide information on health, safety and security
Element 2 Monitor safe work practices
Element 3 Coordinate consultative arrangements for the management of health, safety and security issues
Element 4 Implement and monitor procedures for identifying hazards, and assessing and controlling risks
Element 5 Implement and monitor health, safety and security training
Element 6 Maintain WHS records and reports
Has the student satisfactorily completed all areas of this assessment?
Which areas of this assessment has the student NOT completed satisfactorily?
Assessor’s comments:
Assessor’s name and signature:

Notes to Lecturer
Because of the nature of these activities and assignments and the large variances of circumstances within the hospitality industry answers to the assignments and activities for this unit of competence may vary widely depending on the experience and perspective of the student.
Some answers will have an exact answer particularly those requiring mathematical calculations, while for other activities or assignment activities there may be many possible correct answers depending on the choice or scenario the student has chosen.
We have tried to get as many of the possible answers you will receive but it should be understood that these answers only form a guide to competence and it is up to the lecturer to make the judgement of student competence.
What is competency?
(Source SIT training package)
The broad concept of industry competency concerns the ability to perform particular tasks and duties to the standard of performance expected in the workplace. Competency requires the application of specified skills, knowledge and attitudes relevant to effective participation in an industry, industry sector or enterprise.
Competency covers all aspects of workplace performance and involves performing individual tasks; managing a range of different tasks; responding to contingencies or breakdowns; and dealing with the responsibilities of the workplace, including working with others. Workplace competency requires the ability to apply relevant skills, knowledge and attitudes consistently over time and in the required workplace situations and environments. In line with this concept of competency, Training Packages focus on what is expected of a competent individual in the workplace as an outcome of learning, rather than focussing on the learning process itself.
Competency standards in Training Packages are determined by industry to meet identified industry skill needs. Competency standards are made up of a number of units of competency each of which describes a key function or role in a particular job function or occupation. Each unit of competency within a Training Package is linked to one or more AQF qualifications.

COPYRIGHT AND DISCLAIMER
Copyright © 2016 Training Resource Solutions Pty Ltd (ACN 153 055 166) of 2/3 Austral Place, Hallam, Victoria, 3803.
All rights reserved. No part of this work may be reproduced or copied in any form or by any means (graphic, electronic, or mechanical, including photocopying, recording, taping or information retrieval systems) without the written permission of the copyright owner, Training Resource Solutions Pty Ltd.
The information contained herein is provided on the understanding that it neither represents nor is intended to be advice and that neither the publisher nor author is engaged in rendering legal or professional advice. While every care has been taken in its preparation no person should act specifically on the basis of the material contained herein. If expert assistance is required, competent professional advice should be obtained.
Training Resource Solutions Pty Ltd, its directors and authors or any other persons involved in the preparation and distribution of this publication, expressly disclaim all and any contractual, tortuous or other form of liability to any person (purchaser of the publication or not) in respect of the publication and any consequences arising from its use by any person in reliance upon the whole or any part of its contents.

Assignment Activity 1
Look at the Code of Practice for ‘Hazardous Manual Tasks’ and answer the following questions. (You will need to source this document yourself.)
What range of workplace activities does manual tasks cover?
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What does MSD stand for?
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What are the four steps to identifying hazardous manual tasks?
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Describe five characteristics of hazardous manual tasks.
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What are the five questions in assessing risk factors?
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What are the two types of vibration?
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What are the weight lifting limits for females in the code?
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Describe two mechanical aids that can be used for lifting that are described in the Code.
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Assignment Activity 2
For the following case study, explain:
1. The employer’s responsibilities under the Model Act.
2. The employee’s responsibilities under the Model Act.
Note: Remember to quote parts of ‘the Model Act’ to support your findings.
CASE STUDY
Michael works as a marketing assistant at a major five star hotel; his office is located on the third floor of the hotel and is quite a comfortable area even if it is a bit cramped. Michael’s job is to liaise with the kitchens with regard to menus and specific arrangements for functions and VIP guests. He regularly needs to speak to the chefs in person and spends much of the day visiting them in the kitchens.
The kitchens are often busy and floors can sometimes become wet and slippery if certain types of shoes are worn. Michael’s uniform is usually a suit, tie and standard black shoes. On this particular day he was discussing some VIP arrangements with the chef in the seafood restaurant and upon leaving the kitchen, he slipped on a damp floor and suffered a broken arm. He was in much pain and an ambulance needed to be called.
While waiting for the ambulance, the Executive Chef attended and remarked that Michael was stupid and it was his own fault as the shoes he was wearing were not suitable to be worn in a kitchen.
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Assignment Activity 3
WORK GROUPS AND WHS COMMITTEES
Look at your workplace to answer the following questions. If you are not currently working you may base your assignment on a five-star hotel.
Part 1:
Explain what work groups are in place or you would recommend putting in place. State the reasons for these work groups.
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Part 2:
Who is on the work health and safety committee or who would you recommend to sit on that committee?
(Refer to your state-based legislation for specific rules regarding the makeup of a health and safety committee in your state.)
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Part 3:
Explain your reasons for the makeup of the committee.
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Assignment Activity 4
Identify workplace hazards in the following areas: (examples)
• Evacuation of staff and customers.
• Security management of cash, documents, equipment, keys and people.
• Chemicals and hazardous substances.
• Slips trips and falls.
• Burns.
• Ergonomic
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Assignment Activity 5
Using five of the hazards that you previously identified in your workplace, grade the risk for each hazard using the Risk tables below:
Assignment Activity 6
For the five hazards identified in your workplace:
1. Make recommendations for the control of each hazard.
2. Identify which level on the ‘hierarchy of control’ the selected controls are.
P.S; The above 2 questions Q 5. and Q.6 are answered combined in the next 5 pages
Risk Assessment:
1. Risk/ Scenario…………………………………………………………………
Explain the Hazard:

Hierarchy of Controls:
Risk Assessment:
2. Risk/ Scenario…………………………………………………………………
Explain the Hazard:

Hierarchy of Controls:
Risk Assessment:
3. Risk/ Scenario…………………………………………………………………
Explain the Hazard:

Hierarchy of Controls:
Risk Assessment:
4. Risk/ Scenario…………………………………………………………………
Explain the Hazard:

Hierarchy of Controls:
Risk Assessment:
5. Risk/ Scenario…………………………………………………………………
Explain the Hazard:

Hierarchy of Controls:
Assignment Activity 7
For two of the hazards previously identified, explain how the control measures would be monitored.
To help in this task, use the following flow chart used for controlling hazards.
Hazard 1:
Hazard 2:
Assignment Activity 8
Research the WorkSafe or WorkCover website in your state and find the pages on training. You will find some approved training providers and the courses that they offer.
Give a brief description of three training courses that are offered by these providers. You will need to include information such as duration, location, providers and costs. Present this as a report to a WHS committee for them to discuss training options.
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Assignment Activity 9
CASE STUDY
A number of injuries have occurred recently; therefore, you need to communicate to staff correct manual handling information. This has been done in the past, but looking back on records not much has been done in this area for the last three years.
You have many new employees, so you will need to disseminate this information regarding manual handling to new employees and existing ones.
1. What information will you disseminate?
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2. How will you communicate this information?
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3. Will you use more than one method?
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4. Explain the methods you will use.
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Instructions to students
Print your name and student number on the front page in the space provided.
Attempt all questions – write your answer in the space provided.
Use blue or black permanent pen/biro ONLY
• No pencil
• No whiteout
• If you make a mistake place a straight line through the mistake and initial the mistake.
• If your assessor indicates any answer is not satisfactory – please leave what you have written as it is evidence of why further information is required.
• Please use the remaining space below each question for your resubmitted answer or, if you need more room, attach your new answer to the assessment (with clear indication at the question where your attached answer is).
Ensure that you are adequately prepared to complete the assessment by reviewing your learner guide and confirming anything of concern with your assessor before you commence the assessment.
Assessment will be completed in your own time. You will be able to access any relevant resources to assist you to answer the questions.
You must keep a copy of your written activities.
All questions must be answered correctly for a satisfactory achievement in this assessment. If you answer a question incorrectly your assessor will provide you with both oral and written communication feedback of what questions you got wrong or may need improving. Written communication will be recorded on the “assessment summary sheet” in the feedback to student section.
You will be allowed two attempts. That is, if your first attempt does not meet the performance criteria, you will be given the opportunity to resubmit once more only. If you require a second attempt, this must be submitted within one week of the return of your unsuccessful attempt. Do NOT cross out your first attempt answer. If your assessor verbally asks you any assessment questions in this booklet, the assessor will record your response in this; the written activities booklet. You the student will need to date & initial your response. The assessor will indicate “assessment summary sheet” in the “feedback to student section” on which question/s were verbally asked.
What is competency?
The broad concept of industry competency concerns the ability to perform particular tasks and duties to the standard of performance expected in the workplace. Competency requires the application of specified skills, knowledge and attitudes relevant to effective participation in an industry, industry sector or enterprise.
Competency covers all aspects of workplace performance and involves performing individual tasks; managing a range of different tasks; responding to contingencies or breakdowns; and dealing with the responsibilities of the workplace, including working with others. Workplace competency requires the ability to apply relevant skills, knowledge and attitudes consistently over time and in the required workplace situations and environments. In line with this concept of competency, Training Packages focus on what is expected of a competent individual in the workplace as an outcome of learning, rather than focussing on the learning process itself.
Competency standards in Training Packages are determined by industry to meet identified industry skill needs. Competency standards are made up of a number of units of competency each of which describes a key function or role in a particular job function or occupation. Each unit of competency within a Training Package is linked to one or more AQF qualifications.
COPYRIGHT AND DISCLAIMER

Copyright © 2016
Training Resource Solutions Pty Ltd (ACN 085 656 766) of Level 1, 1397 Centre Road, Clayton, Victoria, 3168.
All rights reserved. No part of this work may be reproduced or copied in any form or by any means (graphic, electronic, or mechanical, including photocopying, recording, taping or information retrieval systems) without the written permission of the copyright owner, Culinary Solutions Australia Pty Ltd.
The information contained herein is provided on the understanding that it neither represents nor is intended to be advice and that neither the publisher nor author is engaged in rendering legal or professional advice. While every care has been taken in its preparation no person should act specifically on the basis of the material contained herein. If expert assistance is required, competent professional advice should be obtained.
Culinary Solutions Australia Pty Ltd, its directors and authors or any other persons involved in the preparation and distribution of this publication, expressly disclaim all and any contractual, tortuous or other form of liability to any person (purchaser of the publication or not) in respect of the publication and any consequences arising from its use by any person in reliance upon the whole or any part of its contents.

Activity 1
Look up the Section 37 of the Model Work Health and Safety Act and list 4 incidents that are classified as dangerous incidents:
Copy here Section 38 (1) of the Model Work Health and Safety Act:
Activity 2
What is ‘Asbestos’ and why is it so dangerous?
Activity 3
What tasks or actions do you do in the workplace to fulfil your work health and safety duties?
Workers and management must both fulfil work health and safety duties.
For example, under the model work health and safety act, sections 46 to 49 there is a duty to consult cooperate and coordinate on health and safety matters. You have a duty to consult with other duty holders. If you are part of the management, you have a duty to also consult with workers and their representatives. Workers and management have a duty to ensure:
Activity 4
Under the Model Work Health and Safety Act what the possible penalties for a Category 1 offence?
The possible penalties for a category 1 offence vary depending on who committed the offence.
Activity 5
Name four pieces of PPE that may be used in a hospitality situation.
Activity 6
You wish to communicate to staff that Mary La Salle has been appointed to the WHS committee to act on behalf of management. How would you disseminate this information to team members?
Implement and monitor work health and safety practices SITXWHS003
This assessment requires the student to research and present a 5 to 10 minute oral presentation to the class. The student MUST accompany the presentation with a 1 to 2 page written summary of the presentation and topic to the lecturer to assist with assessment. You will be assessed on both your oral and written presentations.
The assignment MUST be your own work using your OWN words. You may insert photos or images as you wish to demonstrate your knowledge of the subject. The written part of the presentation MUST be presented in a professional manner with all details such as subject, lecturer, date, student name, student number, heading etc.
From the list below each student is to choose one of the subjects and research that subject and then give a 5 to 10 minute oral presentation about that subject to the class and present the lecturer with the written part of the assessment. We suggest the student use MS PowerPoint or other visual aid for the presentation if available.
The object of the presentation is to inform and educate other class members about the subject. Don’t just use the classroom notes for your presentation you will need to conduct your OWN research and give the class additional information about the subject.
Written Assessment
Each student is to have a different subject.
1. Procedures to become an WHS representative
2. Forming Work Groups (WG)
3. Workplace chemical hazards
4. Consultation in the workplace on WHS matters
5. What is ‘Ergonomics”?
6. Noise as a hazard
7. Why PPE is last on the hierarchy of control?
8. Risk management
9. Obtain and show SDS for two kitchen cleaning chemicals
10. The first aid code of practice
11. Code of Practice for ‘Provision of Occupational health and Safety information in languages other than English’
12. Code of Practice for Plant
13. A guide to the current WorkCover or WorkSafe website in your state.
14. Making an agenda for an WHS committee
15. Office WHS hazards and controls – give examples
16. Restaurant WHS hazards and controls – give examples
17. Methods to monitor the health of workers
18. Types of fire extinguishers
19. Address and contact information of WorkSafe or WorkCover offices in your state
20. Fire safety training providers and training courses in your area
21. Minimise waste of printed materials
OBSERVATION/DEMONSTRATION REPORT
SITXWHS003
IMPLEMENT AND MONITOR WORK HEALTH AND
SAFETY PRACTICES
Objective:
The object of this document is to collect evidence via observation or demonstration and to record the evidence using this document.
Instructions:
Observe the student demonstrating or performing tasks related to the unit and criteria below. Answer yes or no in the response column and record appropriate comments.
Task Acceptable Skill? Comments
1. Student demonstrates high level communication and consultation skills on WHS matters
2. Student monitors safe work practices in the venue
3. Student participates in consultative arrangements to manage WHS
4. Student takes prompt action to resolve WHS matters
5. Student implements procedures to manage WHS risk
6. Student has high level literacy skills to document WHS policies and records
7. Student implements WHS training in the workplace
8. Student identifies hazards in the workplace
9. Student demonstrates good critical thinking skills to solve problems
10. Student minimises waste of printed materials
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Candidate’s Name ¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬¬-______________________________________________________
Assessor’s Name ______________________________________________________
Signature_________________________________ Date_______________________