Project and Role Play

Task A: Handouts with WHS

Handout Explanation
Handout 1: Legislation The main purpose of the Work Health and Safety legal
guidelines is to guard the fitness, protection, and welfare of
employees, volunteers and different folks within an organization.
There are several guidelines which has been provided and they
are different within every kingdom and territory. As much as
differences can be seen, there are rules which are comparable
and are responsible for keeping the employees safe in any
working environment.
A new Work and Safety Act 2020 was introduced by the
Governor of Western Australia which is formed with the aim of
harmonizing the rules with that the states across the country.
The function of WHS Act includes preparing of the materials
link to OHS and modify the material if need be, to develop
policies dealing with compliance and enforcement of the
Australian laws and lastly collecting, analyzing and publishing
data which are related to OHS and the compensation of workers.
There are codes of practice which are publications to reaching
the requirements of fitness and protection required beneath the
version of WHS Act and Regulations.
Handout 2: Identifying In every organization and a working environment, there is need
hazards and risk control in for the hazards present to be identified so that the reasonable
the hospitality environment step towards the control of the risks that might arise from the
same are handled well. Therefore, the main purpose of hazard
identification is to control the risks arising from them.
The hazard identification schedule outlines the duration and
times when hazard should be identified in the workplace. As
provided for by the legislation, there are different times within
the work environment when hazard should be identified and
these include during the design and implementation of a project,
before tasks are undertaken in the work environment, while the
tasks are being done, during inspections and lastly after incidents
have occurred in the organization.
I order to handle everything right; hazard identification should
follow a precise procedure. The first step to undertake is
collecting existing information about workplace hazards,
inspecting the workplace for safety hazards, identifying the
health hazards, conducting incident investigations, identifying
hazards associated with emergency and non-routine situations
and characterizing the nature of the hazards that has been
identified.
In the kitchen, some of the common hazards that one is likely to
face include biological hazard which include insects and
 bacteria, chemical hazards, ergonomic which include improper
setup of the kitchen, physical which include extreme pressure
and temperature and safety which involve slipping and tripping.
In order to handle slips and trips, some of the things to consider
include carrying out good housekeeping, taking extra care while
cleaning, cables should be kept out of walkways, reporting any
issue, using ladders in accordance to safety instructions and
making sure that suitable ladder is used for accessing heights.
The hierarchy of control is aimed at controlling the risks
associated with hazards using the best method. The
representation shows that at the top of the graph, the methods are
most effective as compared to the bottom. The hierarchy
provides that we have elimination at the top followed by
substitution, engineering control, administrative control and
lastly use of PPEs which is least effective.
Handout 3: WHS When it comes to Work Health and Safety, nobody should be
consultation left out in the organization. Everyone has a part to play and
should be given the opportunity to participate including the staff
members. In order to make sure that they participate, the
employers should consult the staff members about WHS as this
will help identify safety issues within the organization. Getting
feedback on WHS is very constructive in a workplace as it is
vital for the development and success of WHS in the
organization, risks and hazards will be reduced a great deal
making sure that the working environment is safe from all safety
hazards.
In order to make sure that the management of a restaurant is kept
aware of WHS, the team should make sure that they report the
issues. The most realistic ways through which such issues can be
reported to the management include verbal reporting to
supervisor or manager, workplace hazard reporting procedure,
raising the issue with health and safety representative in the
restaurant and raising the issues to the management through their
union representative. After feedback has been provided, the
management will have to take the following actions; conducting
training on WHS if need be and identifying the topics that
should be covered during the training sessions, who should be
consulted in case of an incident, how facts should be shared
between the staff of the restaurant and how comments should be
given.

Task B: Hazard inspection checklist

Item Comments in relation Recommended What action should
to meeting room immediate action be taken to make sure
inspection this action does not
 happen in the future
Is the floor space free Yes Dusting is required The meeting room
from debris? should be checked 30
minutes before
meeting start.
Is the area clear of No Nothing should be Electrical leads and
electrical done. network cables
lead/network cables? should be checked 1
day for the meeting.
Are waste paper bins Yes Nothing should be The waste paper bins
free of hazardous done. should be checked
material e.g. broken and freed 1 hour
glass? before the meeting.
Is there sufficient Yes The AC should be The ventilation
ventilation? switched on. should be checked 1
day before the
meeting.
Are the lights No Switch on the lights The lights should be
working effectively? as required. checked 1 day before
the meeting.
If air conditioned, is Yes Set the temperatures The air-conditioner
it working to standard values should be checked 1
effectively? day before the
meeting.
Are there any sources Yes Close the doors and Any activity that
of excessive noise? windows to avoid any might bring noise
outside noise. should be avoided
during the meeting
hours and the doors
and windows should
also be closed
properly.
Signed:
Print Name:

Task C: Consultative meeting

Pesto’s Restaurant
Meeting Minutes
Date:
Introduction
The meeting was called to order by the manager at exactly 10:15AM in the function room of the
restaurant.
Agenda
1. Conveying the importance of WHS compliance to all staff.
2. Discussing workplace health, safety and security issues.
3. Distribution of the WHS handouts and collecting feedback.
4. Implementation of a system for staff to convey WHS issues to management.
Members present
All staff members are present.
Min 01/11/2021
The restaurant manager started by educating the staff members on why is very important for
them to comply with the WHS as provided by the legislation. On this matter, the manager
illustrated that complying with WHS rules will help promote and works to ensure the prevention
of accidents and other incidents at the workplace. Every staff member, despite the position they
hold in the restaurant was therefore requested to make sure that they comply with WHS rules all
the time when undertaking their duties in the institution.
Min 02/11/2021
After carrying out hazard inspection on the function room of the restaurant, the manager realized
that there two health, safety and security issues which has to be addressed well to avoid further
issues during the next meeting. The issues found were lights and excessive noise in the area. I
order to manage the risks associated with these issues, the members agreed that there should
lights in the room and noise within the surrounding should be avoided. The members also agreed
that a training sessions should be organized for them so that they can understand how to make
sure that the lights are okay before meeting and how to avoid noise interfering with meetings
when in sessions.
Min 03/11/2021
The handouts regarding the WHS that was made by the manager earlier on was distributed to
each member so that they could go through and provide inputs and feedbacks on the same. After
going through the handouts and discussion, the members realized that there are some aspects in
the handouts where they will need training. The team agreed that they will need training on
understanding more about the WHS legislation and all the relevant activities and issues
surrounding the same so that they can easily adjust to the requirements. The members also
agreed that more training should be offered on hazard identification and risk control since most
of them are exposed to hazards and risks that they don’t even know and understand. Lastly, there
was an agreement on training on how convey the WHS information to management.
Min 04/11/2021
Lastly, the manager introduced an issue of implementing a system for staff to convey WHS issue
to the management. Members agreed that there is need for implementation of the same but only
after training as that is when they will easily understand what is required of them and do the right
thing.
Task D: Email to Mr. Peter Muir
To: Peter Muir
From: Pesto’s Restaurant Manager
Subject: Seeking approval for training.
The main reason why I have decided to write this email to you is to request for an approval of
training for the staff members based on the meeting that was held within the restaurant. The
members highlighted the need for training as seen in the attached minutes below. I therefore
request for an opportunity to hold a training session for the staff members on the issues that they
have highlighted. As seen in the minutes, the staff require training on hazard identification and
risk control which is a major concern of Work Health and Safety. Other areas include
conveyance of WHS issues to the management where members feel that there should be a system
where the staff members can easily communicate these issues to the management. Lastly, there
was an issue to deal with understanding the legislation of WHS and the activities connected to it.
The training will be conducted through coaching and mentoring within the restaurant environs.
This will help reduce the amounts involved in the same. The training is scheduled to take place
for three months with 3 hours daily between 2pm and 3.30pm daily. This time is selected
because the restaurant is usually not busy at these times. The restaurant will hire those who will
provide the training sessions at $40 per hour per individual and will need only 2 trainers to tackle
the WHS topics as required by the staff members. It is also important to note that the training
will be conducted as a workshop.
It is important to note that the staff will need to understand the operations under the WHS Act
2020 and 2021 to be able to know what is required of them and what the organization should do
in order to maintain Work, Health and Safety within the organization. Hazards are everywhere
and can only be known and handled if the staff members will be able to know how to determine
and identify hazards and as well control the risks associated with the same. This will prevent the
organization from spending too much on injuries and incidents that affect the organization and
employees. There are incidents of WHS which occur within the organization and the staff
members do not know the best way to convey these issue to the management. There is a proposal
of implementation of a system through which conveyance of such information can be made to
the management and trained on how they can handle the system.
Along with this email, I have attached a copy of the minutes of the meeting on the
recommendations made by the staff members concerning their need for training. Kindly check.
Thank you.
Yours Sincerely
CA
Pesto’s Restaurant Manager
Task E: Training approval
To: Staff members, Pesto’s Restaurant
From: Pesto’s Restaurant Manager
Subject: Provision of training sessions
I am writing this email with reference to training requested that was made during our last
meeting on WHS within the restaurant. I would like to inform you we will have a training
session running for three months and the training will be conducted for 1 and half hours daily
from 2pm to 3.30pm. The training is aimed at equipping the staff members will the required
knowledge on WHS within the organization. Further details on the training sessions
requirements will be communicated within a week to every staff member.
During the meeting, you raised that training is needed in hazard identification and risk control,
implementing a system where the staff members can convey WHS issues to the management and
lastly issue to deal with legislation of WHS and all the activities involved in it. I am also pleased
to inform you that you are allowed to still make contributions on the requirements of the training
so that every issue affecting the staff members in terms of WHS should be included in the
sessions. I hope we will receive this with the positivity it deserves so that we can move forward
as a restaurant.
Thank you.
Yours sincerely
CA
Pesto’s Restaurant Manager.