Assessment Tasks and Instructions

Student Name Luqman Yaseen

Student Number 0000017600
Course and Code
Unit(s) of Competency and Code(s) SITXWHS001 Participate in safe work practices
Stream/Cluster
Trainer/Assessor Deepak Malhotra

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Short answer questions
Assessment 2 Case study
Assessment 3 Practical observation
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

SIT Version 1 1 of 6
©Futura Group 2016
 Signature Date
Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the
elements and performance criteria for this unit of competency and relating to the following aspects:

 basic aspects of the relevant state or territory occupational health and safety (OHS) or WHS legislation:
o actions that must be adhered to by businesses
o employer responsibilities
o employee responsibilities to participate in WHS practices
o employee responsibility to ensure safety of self, other workers and other people in the workplace within
the scope of own work role
o ramifications of failure to observe OHS or WHS legislation and organisational policies and procedures
 specific industry sector and organisation:
o workplace hazards and associated health, safety and security risks
o contents of health, safety and security procedures relating to:
 evacuation of staff and customers
 security management of cash, documents, equipment, keys or people
o format and use of template reports for hazards and incident and accident reporting
o safe work practices for individual job roles
o procedures for WHS management practices:
 hazard identification
 WHS induction training
 safe work practice training
 suggesting inclusions for WHS policies and procedures.

Place/Location where assessment will be conducted

RTO to complete

Resource Requirements
Pen, Paper, Internet access or WHS legislation relevant for each state where assessment is undertaken,
incident report form

Instructions for assessment including WHS requirements

You are required to address all questions to achieve competence. Your trainer will provide you with instructions
for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer will

SIT Version 1 2 of 6
©Futura Group 2016
provide you with feedback and the result you have achieved.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Luqman Yaseen Date: 04 / 11 /2022

This assessment: First Attempt 2nd Attempt Extension – Date:    /    /   

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:

Assessor(s) Signature(s): Date:    /    /     

Student Signature Date:    /    /     

Assessment 2

Your task: Read the following case study and answer the questions for the provisions of health, safety and
security procedures below.

Case Study:

Paul recently had completed a pre-vocational course in hospitality, kitchen operations. As he is keen to become
a chef, his teacher had recommended that he should look for an establishment for the purpose of a two week
work experience to gain true insights into what this profession means in industry. He had successfully contacted
the local hotel which took him on immediately. Now, having completed his work experience last week, Paul is a
little confused, as the knowledge he had gained when studying “Follow health, safety and security procedures”
at his RTO didn’t seem to be in that workplace during the last fortnight.

When Paul started with the establishment there was no induction and it seemed that all staff in the kitchen
created their own standards. On the second day the head chef asked Paul to slice the leg ham. Paul noticed that
there was no safety guard for the slicer, which would make it a breach to use this piece of equipment. When he

SIT Version 1 3 of 6
©Futura Group 2016
pointed this out to the chef, he was told that these mechanisms slow things down and are professionals didn’t
really need them.

When the second chef used four milk crates to build a pedestal to clean the top of the exhaust fan he was told
by the manager that this was an unsafe practice. The chef replied to the manager “I’ve got no time to waste –
we’re already short of time as it is”. The manager left it at that.

On the third day Paul was asked to clean the grill and the oven at the end of the night, however there were no
provisions for Personal Protective Equipment in place. The head chef told Paul that all staff normally would wrap
a damp serviette around their nose and wear their sunglasses ...“that always does the job”.

The following day a waitress slipped on the wet floor near the pass and fell over backwards. She complained
that there should have been a warning sign; however the head chef replied to her that she should come to work
sober and use her eyes on the job.

The next morning Paul was told to clean the store room in the basement to make room for the week’s large
delivery. As he walked down the corridor he encountered two scruffy looking guys carrying two cartons of beer
and some bottles of spirits. He reported this to the head chef, who replied that these were most probably
delivery guys who fixed up the inconsistencies from the last delivery – who else could they be? He explained to
Paul that all deliveries were stored away by the individual suppliers who only came upstairs for a signature once
the job was done; .... “the master key for the storage areas usually hangs near the basement entry anyway, but
usually no doors are locked as this is a hassle when everyone is busy”.

During the last week Paul saw that the outside garbage area was engulfed in smoke. He ran into the kitchen and
reported this immediately as he had never dealt with such an emergency before. The chefs on duty told him to
grab a bucket of water and extinguish the hazard, as they were busy preparing for lunch. Paul was unsure and
asked the manager to get some assistance. Being upset he asked the manager whether he could participate in
the next WHS meeting to suggest some aspects for safety and procedural issues. The manager told him that he
only needed to do what he is told, as the owners did not pay staff to engage in social meetings which only
caused trouble anyway. He stated that: “Procedures and rules are best left to those people in an organisation
who have the experience and the brains”.

1. What is the purpose of an induction program? Why would an induction program improve the
health, safety and security practices of Paul’s new workplace?

Purpose of an induction program

The main purpose for an induction program in a workplace it is to give the new staff proper training and
accurate information about the rules and procedures placed in there. Doing so, it will help minimizing the
hazards and risks in your workplace. If Paul have had received the proper training, he would be able to know
the special equipment used, such as personal protective equipment, or the safe work practices. Also, he
would be informed about the work health and safety legislation and emergency procedures.

2. Identify at least 4 breaches of health safety and security requirements in the case study:

Examples

SIT Version 1 4 of 6
©Futura Group 2016
- No PPE’s were provided to clean the equipment (grill).
- The hazard risk was not analysed and managed during the unsafe practice of cleaning the fan.
- The risk of accidents when the waitress slipped on the floor was ignored by not putting the wet floor
warning signal.
- Security rules were neglected by letting non-authorized people let in to the store room.

3. In this case study, when would safety warning signs be useful or a legal requirement.

Examples
- When the floor was wet and the waitress slipped, an ample signage should be used as a way to avoid the
hazard.
- A warning sign about the use of PPE’s during cleaning machinery procedures should be placed in the
kitchen.

4. Identify 4 examples of management behaviour that may be considered inappropriate, a breach

of requirements, or even bullying:

Examples
- The head chef didn’t care about the use of personal protective equipment during duties as cleaning
dangerous spots as the grill.
- The head chef telling the waitress that she should come sober to the workplace just because she slipped on
wet floor.
- The manager of the restaurant didn’t look after his staff or their health and safety environment.
- The manager suggesting that Paul didn’t had the brains to participate in the meetings.

5. What is wrong with the security procedures regarding stock control? How could they be
improved?

Problems
- The control when a delivery comes into the
restaurant.
- The store room was unlocked.
- None of the staff members of the restaurant
asked for identification to the delivery staff.
- The master keys of the store room are not kept
in a secure place.
Improvements
- A member of the staff should be responsible for
greeting delivery team to assure all is off to go as well as
ask for identification during this procedure.
- Due to the value of stock kept in storerooms, access
should be often strictly controlled. Storerooms must be
kept locked, with tight control over who is given keys.
- Keys are often issued according to the responsibilities
and requirements of the individual.

6. What is wrong with the emergency procedures? How could they be improved?

Problems
- Any training regarding emergency situations as a
fire were provided.
- No incident report has been made about the fire.
- The restaurant didn’t have a standard document
Improvements
- Provide to all the staff the proper training and useful
information about different kinds of emergency threats.
- Have a standard document to report and keep the

SIT Version 1 5 of 6
©Futura Group 2016
to fill in and kept reported. records to improve safety procedures. - Periodic staff
- Management should assure that the workplace it drills will help workers to remember how to act and
is a safe and a healthy place to work. what to do in case of an emergency.

7. Why does Paul want to be involved in the meetings? What is the legal requirement for this?

Reasons for Paul being involved in the meetings

Paul wants to be involved in the meetings so he can be aware of the rules and procedures set on the
restaurant. As a result, Paul will be able to act correctly doing his duties or in case of emergencies. Also, he
wants to give suggestions to management that may affect the health and safety of the employees in the
workplace. Under Section 21 of the Occupational Health and Safety Act 2004 the employer has a duty to
provide and maintain a healthy and safe working environment. This includes providing a safe system of work,
information, training, supervision, and where appropriate personal protective equipment. Under Section 26,
persons who manage or control workplaces must ensure that the workplace and the means of entering and
leaving it are safe and without risks to health.

SIT Version 1 6 of 6
©Futura Group 2016