Full Name: SIT40516 - Certificate IV in Commercial

Cookery
Student ID:

TASK 1: WRITTEN QUESTIONS

QUESTION 1
Summarise the responsibilities of the following duty holders regarding the management of risks in a
workplace according to your state or territory legislation.

Employers (PCBU) Supervisors/Managers (Officers) Employees

QUESTION 2
Discuss the ramifications of not complying with the WHS duties described in Question 1, including
legal penalties.

Employers (PCBU) Supervisors/Managers (Officers) Employees

QUESTION 3
Discuss why it is important for employers to have consultation arrangements in place for their staff
and others in the workplace when identifying hazards and assessing and addressing risks in the
workplace.
ANS:

QUESTION 4
a) List all the consultation processes that are available for staff and supervisors in the training kitchen.
ANS:

b) Explain examples of how management can use the following consultation methods to get staff
feedback on WHS issues.

Consultation method Answer

Whiteboard or suggestion box used by
staff to report issues of concern

Meetings with agendas, minutes and

action plans

WHS representatives and committees

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SITXWHS002- Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name: SIT40516 - Certificate IV in Commercial
Cookery
Student ID:

Informal meetings with notes

Recording issues in a management diary

Regular staff meetings that involve WHS

discussions

Special staff meetings or workshops to

specifically address WHS issues

Surveys or questionnaires that invite staff

feedback on WHS issues

WHS discussions with employees during

the course of each business day

c) Employers are required by law to provide a safe workplace for all employees. This includes
providing employees with information about their WHS rights and responsibilities. Summarise the
information that you would include in a fact sheet given to employees their rights and responsibilities.
ANS:

d) Explain how you can use staff handbooks containing WHS information as a part of consultation
processes.
ANS:

QUESTION 5
Outline the important times when an organisation must undertake hazard identification processes.
ANS:

QUESTION 6
a) Outline the importance of WHS training, and when it must occur.
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SITXWHS003- Implement and monitor work health and safety practices
Full Name: SIT40516 - Certificate IV in Commercial
Cookery
Student ID:
ANS:

b) List what types of training are appropriate.

ANS:

c) Summarise why it is important for an organisation to maintain accurate and current records of
training given to staff.
ANS:

QUESTION 7
a) List the other WHS records/documentation and reports that organisations must keep.
ANS:

b) Discuss the information that must be recorded about formal meetings where WHS consultation
takes place.
ANS:

c) Discuss why it is important for managers/supervisors to keep a diary of WHS meetings.

ANS:

QUESTION 8
a) Outline the legal requirements for using WHS representatives and committees.
ANS:

b) Discuss the role of WHS representatives and committees.

ANS:

QUESTION 9
Summarise how the training kitchen WHS policies demonstrate:
a) the organisation’s overall approach to WHS
ANS:

b) how they ensure the participation of personnel in WHS management practices

ANS:

QUESTION 10
Scenario: You (acting as supervisor) and your team are going to be cooking for festival goers at an
outdoor event.

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SITXWHS002- Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name: SIT40516 - Certificate IV in Commercial
Cookery
Student ID:
a) The event organiser provides you with a safety checklist before the day of the event. Explain why
this is an important document to complete.
ANS:

a) Explain what you must do before setting up your equipment to ensure the safety of your staff and
patrons for the day.
ANS:

b) Explain the safety steps must you take during the event to ensure that everyone around your stall
stays safe.
ANS:

c) During the event it begins to rain heavily. When using the electric griller, one of the staff gets a mild
electrical shock. Explain what steps you must take after the event.
ANS:

QUESTION 11
List all the people who might be involved in a risk assessment for a commercial kitchen.
ANS:

QUESTION 12
List all the occasions when risk assessments must be undertaken.
ANS:

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SITXWHS003- Implement and monitor work health and safety practices
Full Name: SIT40516 - Certificate IV in Commercial Cookery
Student ID:

Assessment Task 2: Complete a Hazard Identification

WHS Risk Assessment Template

Task 2: Part A – Walk-through Hazard Identification:

Students are to complete a hazard identification by analysing the pictures given below. Complete the kitchen WHS hazard identification procedures
templates. Students must accurately identify all hazards to successfully complete this task.

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Full Name: SIT40516 - Certificate IV in Commercial Cookery
Student ID:

Task 2: Part B – WHS Scenarios:

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Full Name: SIT40516 - Certificate IV in Commercial Cookery
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SCENARIO 1: JOKING AROUND

The new second year apprentice is being constantly pranked. The sous 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 sous 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.

Organisation Risk Assessment completed by

Department Date

Section Review date

Workplace Activity:

Step 1 Step 2 Step 3 Step 4 Existing Step 5 Risk Implementation

Risk Score
Activity Hazards Potential risks Existing controls Action required
Score
Hierarchy of Controls Action Due Date
If
by Date
relevant Completed
(describe/name (describe the (describe existing risk
the activity, task hazard) control measures in
or process with (describe place)

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SITXWHS003- Implement and monitor work health and safety practices
Full Name: SIT40516 - Certificate IV in Commercial Cookery
Student ID:

the associated consequences and

risk) impacts of the

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SITXWHS002- Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name: SIT40516 - Certificate IV in Commercial Cookery
Student ID:

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SITXWHS002- Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name: SIT40516 - Certificate IV in Commercial Cookery
Student ID:

Risk Analysis matrix – Level of risk

Identified Hazards Risk Assessment Risk Score Risk Level Action

Likelihood Consequence LxC

(C)
(L)

Definitions

Likelihood L Score Consequence C Score Risk Score (L x Hierarchy of Risk Controls

C)

Rare (Monthly) 1 Minor – e.g. small cut, first 1 Elimination is a permanent solution and should be attempted in the first
aid treatment only instance.

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SITXWHS003- Implement and monitor work health and safety practices
Full Name: SIT40516 - Certificate IV in Commercial Cookery
Student ID:

Occasionally 2 Moderate – e.g. sprained 2 Substitution involves replacing the hazard or environmental aspect by one of
(Weekly) ankle, one day off required lower risk.

Frequent (Daily) 3 Major – e.g. loss of limb or 3 Engineering controls involve physical barriers or structural changes to the
bodily function environment or process.

Constant (Hourly) 4 Catastrophic – e.g. fatality 4 Administrative controls reduce hazard by altering procedures and providing
instructions.

Personal protective equipment last resort or temporary control.

LEGEND

• Minor/no risk (risk score 1-2) – is acceptable. No further action on risk control measures is necessary
• Moderate risk (risk score 3-4) - indicates conditional acceptability. Further risk control measures should be considered and existing controls monitored
• Major risk (risk score 5-6) - indicates unacceptable level of risk. Controls and measures must be developed and implemented in the short to medium term
• Catastrophic risk (risk score 7-16) - indicates unacceptable level of risk. Controls must be immediately implemented or the risk eliminated (i.e. cease activity)

Participate in the Fire Evacuation Drill:

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SITXWHS002- Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name: SIT40516 - Certificate IV in Commercial Cookery
Student ID:

Record yourself, following the below given fire evacuation procedures and Send the recorded video to your trainer.

1: Sound the emergency alarm, asking people to evacuate the building.

(please use any YouTube video recording to as a que to evacuate the building)

2: Say that you are going to leave work and follow the instructions and evacuate the building right away.

3: Ensure that you will only use the fire exits to exit the building. In case you are not on ground floor then use the fire exit stairs.

4: Reach the fire assembly point and say that you are waiting for the fire safety warden and you are only going to return, once it is confirmed by the fire
department to do so.

5: You must upload your video recording with your assessments.

6: Make sure that the recording is no longer than 5 minutes.

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SITXWHS002- Identify hazards, assess and control safety risks
SITXWHS003- Implement and monitor work health and safety practices
Full Name: SIT40516 - Certificate IV in Commercial
Cookery
Student ID:

Assessment Task 3: Risk Assessment Consultation Co-ordination:

STUDENT INSTRUCTIONS FOR TASK 3

For this assessment task you will participate in a WHS meeting to undertake risk assessment for the
hazards you found in Assessment Task 2, Parts A and B.
You are required to use the Risk assessment template provided to identify the risks and determine
how to control them.
Each student must complete a risk assessment template and submit individually
Refer to your Training Kitchen’s consultation and risk assessment procedures to complete this task.
You may also use the How to Manage Work Health and Safety Risks (model) Code of Practice OR
State Code of Practice as appropriate.

During the meeting, the role of chairperson will be rotated to each participant so that you will have the
opportunity to demonstrate your ability to co-ordinate consultation. Your assessor will be observing
the meeting to see that you are able to successfully undertake the risk assessment process, which
includes:
 Identify all the risks and assess their likelihood and consequences
 Identify the best possible controls for the risks by using the hierarchy of controls
 Identify how the controls will be introduced, when, and by whom
When you are chair of the meeting, your assessor will be observing you to determine that you can
successfully:
 Co-ordinate the consultative processes to manage the safety hazards and risks as per the training
kitchen policies and procedures
 Ensure that all ‘staff’ are able to contribute to the process
Make sure you take notes about the section you chaired, so that you can write your report for
Assessment Task 4. Make note of:
 Urgency of implementation of new controls
 Staff training needs
 The effectiveness of the consultation
 Adjustments required to the consultation process
 Any suggested review of WHS policies or procedures

When you have completed the meeting, your trainer will ask you to demonstrate how you would
discipline the staff who were bullying the new staff member in Assessment Task 2 Part B.
After the meeting, submit you risk assessment template to your assessor.

MEETING AGENDA: (please write agenda in bullet points only)

NOTICE OF MEETING

Agenda :

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SITXWHS003- Implement and monitor work health and safety practices
Full Name: SIT40516 - Certificate IV in Commercial
Cookery
Student ID:
Date :
Time :

Agenda:

Next Meeting :

Minutes of Meeting

Agenda :
Date :
Time Commence :
Time Concluded :
Chairperson :
Attendees:

Apologies:

Opening Points:

Business Arising:

General Business:

.
Meeting Focus:

Manager’s Report:

Next meeting:

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Full Name: SIT40516 - Certificate IV in Commercial
Cookery
Student ID:

Minutes taken by:

Reviewed by:

Assessment Task 4: WHS Consultation Report

STUDENT INSTRUCTIONS FOR TASK 4

Fort this task, you must write a report based on the risk assessment meeting in Assessment Task 3.
You will need to refer to the notes you took during your time chairing the meeting and the completed
risk assessment template you submitted.

Your report should demonstrate your report writing skills, ability to analyse the effectiveness of WHS
management practices, ability to make recommendations for change and complete accurate records
for regulatory compliance.

Refer to the How to Manage Work Health and Safety Risks (model) Code of Practice OR State Code
of Practice as appropriate and your state or territory WHS legislation to assist you with this task.

Content:
Your report must address the specific hazards discussed when you were chair. You must describe the
consultation process, the procedures you followed, and the templates you used. You must also refer
to:

 Any urgent new controls that need to be implemented

 Staff training needs
 The effectiveness of the consultation process
 Implementation of all new controls
 Any suggested adjustments to the consultation process
 Any suggested review of WHS policies or procedures
 Suggestions regarding the review and monitoring of new controls (how and when, and by whom)
 Refer to the state or territory legislation regarding compliance with management practices
regarding:
 consultation duties
 hazard identification
 risk assessment and control
 staff training
 availability of WHS information

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Full Name: SIT40516 - Certificate IV in Commercial
Cookery
Student ID:

Structure
The structure of your report should include:
 Title page
 Contents page
 Introduction and conclusion
 Headings based on the topics mentioned above
 Page numbers

WHS Consultation Report

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