Save your work with the filename <StudentID - Name - UnitName>, answer your assessment

questions in this sheet below and upload the assessment once it has been completed.

ASSESSMENT SUBMISSION FORM

Complete this form and submit to your assessor for grading. It is recommended that you keep a copy of your
assessment and your assessment submission form.

Student Number
Student Name
Email
Course Title Certificate IV Commercial Cookery
Unit Code and Title SITXWHS002 Identify Hazards Assess and Control
Safety
☐ riskKnowledge Assessment (UKA)
1. Unit
Assessment Task No. / Title
☐ 2. Unit Skills Assessment (USA)
Trainer Name

DECLARATION

√ I hold a copy of this work which can be produced if the original is lost / damaged.
This work is my original work and no part of it has been copied from any other student’s work or
√ from another source except where due acknowledgement is made.
No part of this work has been written for me by any other person except where such collaboration
√ has been authorised by the instructor / teacher concerned.

√ I have not previously submitted this work for this or any other course / unit.
I give permission for this work to be reproduced, communicated, compared and archived for the
√ purpose of detecting plagiarism.
I give permission for a copy of my marked work to be retained by the college for review and
√ comparison, including review by external examiners.
I understand that:
Plagiarism is the presentation of the work, idea or creation of another person as though it is
my/our own. It is a form of cheating and is a very serious academic offence that may lead to
√ exclusion from the college. Plagiarised material can be drawn from, and presented in, written,
graphic and visual form, including electronic data and oral presentations. Plagiarism occurs
when the origin of the material used is not appropriately cited. Plagiarism includes the act of
assisting or allowing another person to plagiarise or to copy my/our work.

Student Signature
I declare that I have read and understood the above declaration.
Student ID: Student Name: Date: 20/6

Page 1 of 12
Student Instructions:

 All questions must be answered correctly to be completed satisfactorily.

 All knowledge assessments are untimed and are conducted as open book (this means
student can refer to textbooks or any resources).

 Student may handwrite/use computers to answer the questions.

 This assessment task may be completed in a classroom, at home, learning management

system (i.e. Moodle), or independent learning environment.

 You must complete all questions unassisted by the assessor or other personnel but may
refer to reference material as needed.

Submission details

 The Assessment Task is due on the date specified by your trainer. Any variations to this
arrangement must be approved in writing by your trainer.

 Fill out the Assessment Submission form to the documents you are submitting to be
marked.

 Please answer each question on a separate page provided and clearly indicate the
question number at the top of the page.

 The Trainer/Assessor may further prompt and question in order to receive answers
of appropriate quality or if further clarification is required and to validate authenticity
of your submitted work.

Page 2 of 12
Q1 In order to be able to perform a risk assessment in a workplace you need to be aware of
the current Workplace Health and Safety legislation and access the codes relevant to your
state.
Access the website relevant for your state WHS legislation. What is the weblink for the
website?

http://www.safework.nsw.gov.au

Q 2 Access the following examples of codes of practice. What is the purpose of each of these?
Describe in brief, what is covered in each of these codes? ( 20 – 50 words each)

• Hazardous manual tasks

Some manual task are hazardous and may cause injury to body by accident or wear over long time.
This code is how to prevent injury to body from manual work.

• How to manage work health and safety risks

In workplace people have to manage health and safety risk. This code tell who have to manage risk
and how to manage.

• Work health and safety consultation, coordination and cooperation.

Who is involved, duties of parties involved, when to consult with workers, what is effective
consultation, how to consult with workers, how to contact, cooperate and coordinate activities with
other duty holders, examples, checklist and activities?

Q3 List 5 categories of workplace hazards and provide 2 examples for each. How could these
hazards be controlled for each example you have provided?

Category Examples Measures of Control

Physical Hazards 1. Slips, trip, fall 1. Put safety sign
2. Noise 2. Using ear plug

Chemical Hazards 1. Inhale dangerous 1. Wear face mask and have

chemical plenty airflow
2. Touch dangerous 2. Wear gloves, goggles and
chemical protective clothing.
Psychological Hazard 1. Harassment 1. Have harassment policy
2. Stress and workload 2. Distribute work fairly
Ergonomic Hazard 1. Back Pain 1. Do proper lifting
2. Muscular Problem technique and manual
handling.
2. Do proper manual
handling and equipment.
Biological Hazard 1. Bacteria 1. Clean everything use
2. Virus soap and hand sanitizer.

Page 3 of 12
Q 4 What are the requirements for work health and safety consultation, coordination and
cooperation as outlined in the codes of practice. (30 - 60 words) What does this require from
you?

Who could be typically involved in the Tourism, Hospitality and Event Industries? (30 – 70
words)

1. Relevant work health and safety information is shared with workers.

2. Workers are given responsible opportunity to contribute to the decision-making process
relating to the health and safety matter.
3. The views of workers are taken into account and worker are advised of the outcome of any
consultation in a timely manner.

WHS Committees and Representatives

WHS committee and representative help management and works to communicate for safer
workplace. Health and safety committee must have at least 50% of member elected from
employee. The employee representative liaise with management to make sure WHS
requirement are all kept. The committee works for interest of workers and take reports of
workplace issues. Health and safety representative investigates worker complaints about
WHS, do workplace inspection and liaise with employee to make improvements. They can
do this with:

1. Suggestion boxes
2. Team meeting on WHS
3. One-on-One discussiodn
4. Induction Programme

Q 5 According to the Model WHS Act, Subdivision 1, Part 17, there is a requirement to
conduct hazard analysis and implement risk controls in order to manage hazards: A duty
imposed on a person to ensure health and safety requires the person:

a) to eliminate risks to health and safety, so far as is reasonably practicable; and

b) if it is not reasonably practicable to eliminate risks to health and safety, to minimise those
risks so far as is reasonably practicable. List the 5 steps in the hierarchy of controls.

Given the above requirement, which aspects would you need to consider when deciding on
control measures for any hazards you have identified, based on the hierarchy of controls?

1. Eliminate the hazards, e.g. How will this impact on the business in production, contracts,
needs?
2. Substitute the hazard; what are option for doing something is less hazard way, what is
effective.
3. Use engineering method; what are options and costs/how long with this take.
4. Use administrative controls; communication requirements, restriction, training.
5. Introduce personal protective equipment (PPE); are there PPE option, what will these
prevent, cost related, etc.

Q 6 What is the purpose of a review process? When should it occur? What should be
included? And who should participate in a review process?
Page 4 of 12
The purpose of review process is we have to keep WHS legislation and make safest
possible workplace. Evaluation be done whenever there is change in work process, such
as new equipment or workers, but at least every one year. Something that should be
included are:

 Emergency procedure
 Incident reporting
 Consultation practices
 Hazard Identification and risk assessment
 Risk control
 Security System
 Personal Protective Equipment
 Manual handling
 Break time
 Task Rotation
 Equipment usage and maintenance
 HAZMAT safety
 Hazard clearing
 Safety signage

Should involve the employee, employers, business owner, WHS committee and other
stakeholder. We have to do quarterly, yearly or have to make timer table and follow.

Q 7 Provide 4 examples of documentation which is commonly required for the risk

assessment process. How should these be stored? How will any changes and
modifications affect your current versions of documentation?

1. Risk assessment template

2. Risk register
3. Training record
4. Communication/agenda/action sheet, etc

Document should have version number so modification to document can be tracked. Every
time document is updated it should have new version number. Everybody should know
where record is kept and how to access. Record should be safe from getting lost, such as
backup computer file.

SITXWHS002 (USA)
Identify Hazards, Assess and Control Safety Risks
Page 5 of 12

Activity Description:
Conducted by: Tikaram Ghimire
Biological
Task1: Identify Hazards
Step 1: identify the hazards
Date:19.06.2021
Blood / Bodily fluid: YES

Virus / Disease: YES

Food handling: YES

Other/Details:

Chemicals Hazardous chemicals: YES

Non-hazardous chemical: YES

Other/Details:

Critical incident Lockdown: YES

Evacuation: YES

Disruption: YES

Other/Details:
Energy system Electricity (incl. Mains and Solar): YES

LPG Gas: NO

Pressurised: YES

Other/Details:
Environment Sun Exposure: NO

Water (creek, river, beach, Dam):NO

Sound/noise: YES

Animal/insects: YES

Strom/weather: NO

Temperature (heat, Cold): YES

Other/Details:
Facilities/built environment Buildings and fixtures: YES

Playground equipment: NO

Driveway / Paths: YES

Furniture: YES

Page 6 of 12
 Workshops / Work rooms: YES

Swimming pool: NO

Other/Details:

Machinery (fixed plant): YES

Machinery, plant and equipment
Vehicles / trailers: YES

Machinery (portable): YES

Hand tools: YES

Other/Details:

Manual tasks/ergonomics Manual tasks (repetitive, heavy): YES

Working at heights: NO

Restricted space: NO

Other/Details:
People Students: YES

Physical: YES

Staff: YES

Psychological / Stress: YES

Parents / Others: YES

Other/Data:

Other hazards/Details

Page 7 of 12
 Task 2: Assess risk

Risk Assessment Template

Risk assessment

Date of assessment: 20.06.2021

Name of person completing assessment: Tikaram Ghimire
Department/work area/task assessed: North Sydney Campus Cafeteria (Naja Group of College)

Hazards Potential Level of risk Risk controls Person Date

identified harm or responsible complete

(Low,Medi
Likelihood

(conseque

um,High,E
(chances)

consequenc for action d

Severity

es priority
n ces)
Risk

Staff training Food high Provide WHS Michel 27.06.202

major
possible

Food poisoning training to staff 1

contamination Make sure there
due to lack is qualified food
knowledge safety supervisor.
about safe food Make sure staff
handling know how to use
PPE like glove and
mask.

Staff training Injury from High Make sure staff Jordan 27.06.202
Major
Possible

Staff will make knife and know how to use 1

more mistakes other proper technique,
due to lack of equipment and equipment
training and how to use
PPE
Maintenance Food High Proper cleaning Rebeca 20.06.202
Possible

Dirty equipment poisoning schedules must 1

due to lack of be developed.
maintenance. Maintenance
Major

register must be
maintained. Make
Timetable for
maintenance.
Monitor staff
regularly and
check
equipement.
Regular
evaluation.
Get feedback.

Page 8 of 12
Maintenance Food High Must check Rebeca 20.06.202

Major
Possible
Any food can be poisoning, regularly mfg. 1
out of date due diarrhea, date and exp
to lack of etc date.
maintenance of Maintain
storeroom and storeroom timely
coldroom manner.
If cooler room
must check
temperature.
If outdate must
throw bin.
Monitor staff
regularly
Regular
evaluation
Get feedback.
Equipment Break of High Must check David 20.06.202
Possible

Moderate

upgrades service equipment time 1

Equipment to time.
breaks down Find new long-
due to lack of term equipment
upgrades or and fix.
Maintenance
Monitor staff
regularly
Regular
evaluation
Get feedback
Equipment Emergency High Must check time David 20.06.202
Possible

Moderate

upgrades evacuation wise gas line or 1

Gas leaks stove and update
any pipe/fitting
that is old or
damaged.
Call to expert
repairment
service.
If need buy long
term new
equipment fix.
Monitor staff
regularly
Regular
evaluation
Get feedback

Page 9 of 12
Security Lose money High Appoint a security Marsal 20.06.202

Moderate
Robbery might Physical guard and train 1
occur due to injury about emergency.
lack of security Install security
alarm.

Possible
Install CCTV
camera.
Do regular
checking.
Train staff about
handling
emergency.
Monitor staff
regularly.
Regular
evaluation.
Get feedback.

Security No High Fix long term Marsal 21.06.202

Possible

CCTV Camera evidence of battery CCTV 1

missing or faulty crime Camera.
Check regular
Moderate

CCTV Camera.
Train staff about
emergency.
Monitor staff
regularly.
Regular
evaluation.
Get feedback.

Page 10 of 12
Task 3: Discuss risk elimination
1. Hazards/Risks and Control Measures Table
Hazard/Risk Control Measures:
Description of Hazards / Risk Level
Risks
Food contamination due to lack of
using PPE lack of staff training
Injury from incorrect use of
equipment
Dirty equipment due to lack of
maintenance
Any food can be out of date due to
lack of maintenance of storeroom
and cold-room
Equipment breaks down due to
lack of upgrades or Maintenance
Gas leaks
Robbery might occur due to lack
Control Measures (Note: if
only Administration or
PPE controls are used,
please explain why.)
High Provide WHS training to staff
Make sure there is enough stock
of PPE
Provide proper training about food
handling
Do demonstration training
Monitor staff regularly
Regular evaluation
Get feedback
Medium - High Provide training to staff in correct
technique and equipment use.
Put safety features on equipment.
Medium - High Proper cleaning schedules must be
developed.
Maintenance register must be
maintained. Make Timetable for
maintenance.
Monitor staff regularly.
Regular evaluation.
Get feedback.
High Must check regularly mfg. date
and exp date and rotate stock.
Maintain storeroom timely
manner.
If cooler room must check
temperature.
If outdate must throw bin.
Monitor staff regularly
Regular evaluation
Get feedback.
High Must check equipment time to
time.
Find long new long-term
equipment and fix.
Monitor staff regularly
Regular evaluation
Get feedback
High Must check time wise gas line or
stove.
Call to expert repairment service.
If need buy long term new
equipment fix.
Monitor staff regularly
Regular evaluation
Get feedback
Appoint a security guard and train
Page 11 of 12
of security
Any incident happens inside the
premises there will be no proof
due to not installing CCTV
camera
Other details:
High about emergency.
Install security alarm.
Install CCTV camera.
Do regular checking.
Train staff about handling
emergency.
Monitor staff regularly.
Regular evaluation.
Get feedback.
High Fix long term battery CCTV
Camera.
Check regular CCTV Camera.
Train staff about emergency.
Monitor staff regularly.
Regular evaluation.
Get feedback
Page 12 of 12