Assessment 2 Hazards and Risks Project Resubmission (Implement and Monitor Work Health and Safety Practices )

SITXWHS002 || Identify hazards, assess, and control safety risks
Assessment Title Assessment 2 Hazards and risks project
Unit Code SITXWHS002
Unit Title Identify hazards, assess, and control safety risks
Course Code Title SIT40516 – Certificate IV in Commercial Cookery
Assessor Name Mohammad Rahman
Assessment Date/Due Date Sunday, 17 October 2021
Assessment Instructions for Students

1. This assessment involves four (4) questions.
2. Please read each assessment task/activity instructions carefully.
3. If you require any clarification or support to complete this assessment, ask your assessor.
4. This is an individual assessment.
5. Answers must be written in the space provided below ach question. Answers should be
well formatted that are clearly legible. Guidelines: Use Times New Roman, 11 pt size and
black text colour with no background colours
6. Plagiarism, collusion, and cheating are strictly prohibited.
7. Your assessor may check your work for plagiarism, collusion and cheating.
8. If you use any information in written parts of your assessment work from any published
sources (print or online), cite references at the bottom of your work.
9. All submitted activities and evidence must be appropriately formatted according to the
guidelines provided to you by your Assessor.
10. Any written work in this assessment must only be submitted in word document file
format.
11. Please use the following naming convention when saving and submitting assessment
documents: Student ID_Unit Code_ Assessment Title.
12. Any written work submitted should include a footer with version control and page
numbers.
13. When submitting any written work, please ensure you check for spelling and grammar
errors.
14. You must keep a copy of all submitted work (see assessment cover sheet statement).
15. If your first attempt of this assessment is unsuccessful (NYS), you will be given one
further opportunity to resubmit your assessment within seven (7) days. A missed
assessment submission on a due date will be considered an assessment attempt.
16. For a satisfactory result in this assessment, you must complete all the tasks as per the
assessment requirements mentioned below for each task.
17. Your Assessor will make feedback on this assessment available to you using a results
sheet via email or hard copy.
18. Detailed information on assessment procedures is available in your International Student
Handbook.
19. To appeal against assessments decisions please refer to the Complaints and Appeals
Policy and Procedure available on the Australian Technical College website -
https://atc.wa.edu.au/wp-content/uploads/2021/06/Complaints-and-Appeals-Policy-
Procedure.pdf
Version: 002 Page 1 of 14

Responsibility: Compliance Campus: All
Last Published: 21 September 2021 RTO No.:421279
Next Review: 20 September 2022 CRICOS No.: 03457B
20. Support is available for students with special needs or learning difficulties including
language, literacy and numeracy. If you require any support or modified equipment to
complete this assessment, please ask your assessor.
Task summary
This is an open-book test. You need to answer all of the written questions correctly. Your
answers must be word processed and uploaded to LMS.
Required Resources and Tools
In this task, you are required to identify hazards and assess risks for a case study organisation
and then complete activities to eliminate/minimise risks.
You will need access to:
 your learning resources and other information for reference
 WHS information provided by state/territory regulator (RTO to include name of relevant
regulator)
 WHS information at:
o https://www.safeworkaustralia.gov.au/media-centre/fun-exciting-and-safe-whs-
major-events
 your WHS Policy and Procedures
 your WHS Plan.
Submit:
Upload your completed work through LMS by due date.
Resubmission opportunities
You will be provided feedback on your performance by the assessor. The feedback will
indicate if you have satisfactorily addressed the requirements of each part of this task.
If any parts of the task are not satisfactorily completed, the assessor will explain why, and
provide you written feedback along with guidance on what you must undertake to
demonstrate satisfactory performance. Reassessment attempt(s) will be arranged at a later
time and date.
You have the right to appeal the outcome of assessment decisions if you feel that you have
been dealt with unfairly or have other appropriate grounds for an appeal.

You are encouraged to consult with the assessor prior to attempting this task if you do not
understand any part of this task or if you have any learning issues or needs that may hinder
you when attempting any part of the assessment.
Student Declaration.
o I declare that this task is all my own work and I have not cheated or plagiarised the
work or colluded with any other student(s).
o I understand that if I am found to have plagiarised, cheated or colluded, action will be
taken against me according to the process explained to me.
o I have correctly referenced all resources and reference texts throughout these
assessment tasks.
Student Name: Atiquel Haque
Student ID: ATC210103
Assessment Name: Assessment 2 Hazards and risks project
Signature of Student: ATIQUEL HAQUE
Date: 17/11/2022

Activities
Complete the following activities.
Carefully read the following scenario
Best Events Catering is a catering company that provides catering for events. The
company is committed to health and safety and has implemented a work health and
safety management system
As part of the event planning process, an event work health and safety plan is to be
used to identify actual or foreseeable workplace hazards including hazards
associated with the physical environment, plant/equipment, work practices and
security issues.
You are a Catering Manager with Best Events Catering and you are required to
identify hazards and assess risks relevant to an upcoming event you are planning.
This can be catering for an event of your choice such as an open day for an
education institution or a conference or a local craft fair. You are also required to
control risks for the event.
With this in mind, you are to complete all of the activities below.
1. Review the Best Events WHS Policy and Procedures and access relevant documentation
Review the Best Events Catering WHS Policy and Procedures to identify the
procedures that need to be followed, as well as methods for hazard identification
and risk assessment for an event.
Following your review, access the WHS Plan that includes the Hazard Identification
and Risk Assessment Tool from the student resources folder.
Carefully review these documents in preparation for the next task. Make notes as
required.
*I have read the documents and understood.

2. Conduct a Hazard Identification and Risk Assessment
As per the company’s policy, you are now required to identify hazards, assess risks
and develop risk control measures.
As indicated in the Health and Safety Policy and Procedures, this will be through an
initial review of available information about hazards and risks, as well as consulting
with colleagues in activity 2.5.
Proceed to preparing your Hazard Identification and Risk Assessment Tool by
reviewing the information as per the link under “Required” and by visiting the web site
of the WHS regulator relevant to the state or territory you are located in and identifying
at least one item of relevant information from there.
The information provided under required is general regarding events so you should
also think of particular risks that also may apply to catering for events.
Follow the instructions in the Hazard Identification and Risk Assessment Tool,
ensuring that you identify a minimum of 10 actual or foreseeable hazards and
associated risk assessment and controls.
Create a suitable folder in your drive. File your work as Draft Hazard Identification and
Risk Assessment Tool.
Take a screenshot of the folder structure to show that you have filed and kept this
record.
Submit Draft Hazard Identification and Risk Assessment Tool to your assessor. You
will discuss your work in a meeting in the next activity and your assessor will advise
you of the date and time of the meeting.

Hazards Description of the Risk Risk Responsible

(Actual or hazard (include Rating Controls
Foreseeable) enough
information and
examples to show
that this hazard
has the level of
risk you are
assigning)
Electric wire Sometimes Major Electric wire Floor Manager

electrical wires needs to be
H
(such as, extension coiled and
wire, multiplugs etc) Possible kept in its
found uncoiled on safe place
the ground, that always
could cause people
fall on the floor and
heavily injured.
Also, sometimes in
the workplace some
electrical wire found
uncovered and that
is highly dangerous
for staffs to work in

that environment.
Spillage Possible spills when Major When a Unexperienced

serving in the bar staff is or new staffs
VH
area or in the spilling any
kitchen area. Almost drinks or
Sometimes certain may be oils,
spillages of oil also they need
could be dangerous. to clean
Staffs could slip on that right
the floor that after the
consequences spillage.
breaking of bones.
Noise Faulty generators, Likely Noise could Manager

faulty food be
M
processor, faulty controlled
ovens can possibly Insignificant by servicing
make noise, which all the
can cause irritation heavy
and headache. machines
used in the
restaurants.
Stage Stairs Most of the Possible Can Service

restaurants have possibly manager
M
stairs (some are two lower the
storied, some Minor danger or
restaurants have hazard by
their staff room cleaning
upstairs, some have restaurants
kitchen upstairs) and
which could be checking
unstable or spillage time to
of oil or drinks on it time.
could cause a very
big accident.
Possible Fire Fire is very certain Likely It is a Manager

accident in kitchens. severe
VH Team
If staffs are not danger or
experienced of Severe hazard but Owner
handling ovens or controllable. Staffs
gas stoves, they Manager
could cause huge should
accidents. teach or
consult all
the
teammates

about it.
Awareness
can save a
lot of life.
Handling hot Need to be good at Possible Need Lack of

handling hot items awareness experience
VH
such as, hot pans, while
Not following
hot pots, hot oils Severe handling
rules
etc. Otherwise, it hot items.
could cause a Team Team
serious injury to the manager manager
staffs. should let
Unconsciously all the staffs
handling hot items know about
can cause burning the rules of
or may be catch fire handling
which can take lives hot.
as well.
Unexperienced Unexperienced Unlikely Manager Lack of

Staffs staffs or teammates should communication
L
can cause any arrange
accidents they don’t Insignificant meeting
know. when new
Inexperienced staffs staffs come
are a harm for any to the team
company. and share
experiences
with one
another
could lower
the risk.
3. Participate in a meeting to discuss hazards and risk assessment and control
In this activity, you will participate in a meeting with your assessor to discuss
Hazard Identification and Risk Assessment Tool.
Go through your Hazard Identification and Risk Assessment Tool and explain all
the hazards you have identified and your suggestions for risk controls as
documented in the Tool. Ensure you explain your rationale for each risk control
methods.
Your assessor will also suggest additional controls which you should discuss.
During the meeting, you will need to demonstrate effective communication skills
including:
 Speaking clearly and concisely

 Speaking assertively when making suggestions about risk controls
 Using non-verbal communication to assist with understanding
 Asking questions to identify required information
 Responding to questions as required.
Following the meeting you are to update your Hazard Identification and Risk
Assessment tool to include the suggestions from your assessor showing that you
can incorporate the views of others.
In the folder that you have previously created, file your work as Final Hazard
Identification and Risk Assessment Tool.
Take a screenshot of the folder structure to show that you have filed and kept this
record.
Submit your completed and screenshots of your folder structure and files within it to
your assessor.
4. Take measures to eliminate or control risks
Assume that you have identified risks for your event as follows:
 Physical environment - Slips and trips
 Plant/equipment - Safe manual handling
 Work practice - Fatigue management
 Security issue - Customer behaviour e.g. customers consuming too much

alcohol
In order to control the risks you are required to:
Develop four short information handouts to address all of the following risks and
that can be provided to staff for information and guidance on each issue.
The format and style for the handouts are as follows:
 Create clear and concise one (1) page handouts.
 Using simple and clear language. For, example, use simple English and avoid
colloquial language or slang.
 Use appropriately sized fonts and present well-formatted, grammatically

correct information.
 Ensure that the handouts you create use the same layout, font, colours and
style.

Handout -1 Slips and trips

A slip and fall injury, also known as a trip and fall, is a premises liability claim, a type of personal
injury claim or case based on a person slipping on the premises of another and, as a result, suffering
injury. It is a tort.
Good housekeeping is the first and the most important (fundamental) level
of preventing falls due to slips and trips. It includes:
 Cleaning all spills immediately

 Marking spills and wet areas
 Mopping or sweeping debris from floors
 Removing obstacles from walkways and always keeping walkways free of clutter
 Securing (tacking, taping, etc.) Mats, rugs, and carpets that do not lay flat
 Always closing file cabinet or storage drawers
 Covering cables that cross walkways
 Keeping working areas and walkways well lit
 Replacing used light bulbs and faulty switches

Handout -2 Safe manual handling
Manual handling refers to any activity requiring the use of force by a person to lift, lower, push, pull,
hold or restrain something. Putting boxes on shelves, painting, gardening, cleaning, writing and
typing are some examples of manual handling tasks. Manual handling injuries include Strains and
sprains.
Steps to achieve good manual handling techniques

 Plan your lift: Ensure the object is light enough to lift, steady, and unlikely to shift or move. ...
 Position your feet: ...
 Ensure a good posture: ...
 Maintain a firm grip: ...
 Lift smoothly: ...
 Keeping close to the load: ...
 Put it down… then adjust it:

Handout -3 Fatigue management

Fatigue can be defined as a state of impairment that can include physical and/or mental elements,
associated with lower alertness and reduced performance.
Schedule at least 11 hours off in-between shifts (each 24-hour period), and one full day of rest per
seven days for adequate sleep and recovery. Avoid penalizing those who may have restricted
availability to work extra shifts/longer hours (e.g., caring for dependents).

Handout -4 Customer behaviour
Regular consumption of alcohol at high levels increases the risk of alcohol-related harm. High
intakes can contribute to the development of chronic diseases such as liver disease, some cancers,
oral health problems and cardiovascular disease.



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SITXWHS002 || Identify hazards, assess, and control safety risks

Assessment Title Assessment 2 Hazards and risks project

Unit Code SITXWHS002

Unit Title Identify hazards, assess, and control safety risks

Course Code Title SIT40516 – Certificate IV in Commercial Cookery

Assessor Name Mohammad Rahman

Assessment Date/Due Date Sunday, 17 October 2021

Assessment Instructions for Students

Version: 002 Page 1 of 14

Required Resources and Tools

Upload your completed work through LMS by due date.

Version: 002 Page 2 of 14

Version: 002 Page 3 of 14

Carefully read the following scenario

*I have read the documents and understood.

Version: 002 Page 4 of 14

2. Conduct a Hazard Identification and Risk Assessment

Version: 002 Page 5 of 14

Hazards Description of the Risk Risk Responsible

Electric wire Sometimes Major Electric wire Floor Manager

Version: 002 Page 6 of 14

Spillage Possible spills when Major When a Unexperienced

Noise Faulty generators, Likely Noise could Manager

Stage Stairs Most of the Possible Can Service

Possible Fire Fire is very certain Likely It is a Manager

Version: 002 Page 7 of 14

Handling hot Need to be good at Possible Need Lack of

Unexperienced Unexperienced Unlikely Manager Lack of

3. Participate in a meeting to discuss hazards and risk assessment and control

 Speaking clearly and concisely

Version: 002 Page 8 of 14

 Speaking assertively when making suggestions about risk controls

 Using non-verbal communication to assist with understanding

 Asking questions to identify required information

 Responding to questions as required.

4. Take measures to eliminate or control risks

 Physical environment - Slips and trips

 Plant/equipment - Safe manual handling

 Work practice - Fatigue management

 Security issue - Customer behaviour e.g. customers consuming too much

 Create clear and concise one (1) page handouts.

 Use appropriately sized fonts and present well-formatted, grammatically

Version: 002 Page 9 of 14

Handout -1 Slips and trips

 Cleaning all spills immediately

Version: 002 Page 10 of 14

Handout -2 Safe manual handling

Steps to achieve good manual handling techniques

Version: 002 Page 11 of 14

Handout -3 Fatigue management

Version: 002 Page 12 of 14

Handout -4 Customer behaviour

Version: 002 Page 13 of 14

Version: 002 Page 14 of 14

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