Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise:

Blue Healer Café WHS Administration Policy and Procedure (Assessment Task 2)

WHS Action Plan (Assessment Task 2)

Risk Management Plan template (Assessment Task 2)

Meeting Room Hazard Inspection Checklist (Assessment Task 2)

Hazardous Incidents Register (Assessment Task 2)

WHS Management Report template (Assessment Task 2)

WHS Training Report template (Assessment Task 2)

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Assessment information

Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on:

where this task should be completed

the maximum time allowed for completing this assessment task

whether or not this task is open-book.

Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix C of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.

Consultative Process

Explanation

Diary, whiteboard or suggestion box.

Fact sheets about WHS rights and responsibilities.

Formal WHS representatives and committees.

Formal meetings with agendas, minutes and action plans.

Informal meetings with notes.

WHS discussions with employees during the course of a business day.

Recording issues in a management diary.

Regular staff meetings that involve WHS discussions.

Seeking staff suggestions for content of WHS policies and procedures.

Special staff meetings or workshops to specifically address WHS issue.

Staff handbook containing WHS information.

Surveys or questionnaire that invite staff feedback on WHS issues.

Time when hazard identification must be carried out

Reason

Before premises are used for the first time.

Before and during the installation or alteration of any plant, machinery or equipment.

Before changes to work practices, procedures or processes are introduced.

When any new information relating to health and safety risks becomes available.

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Assessment information

Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on:

where this task should be completed

how your assessment should be submitted.

Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.

You now need to review some key documents as preparation for the next steps:

WHS Action Plan

The relevant WHS Policy and Procedures for the kitchen

WHS Administration Policy

The evacuation plan including posters and signs

Make the assumption that items 1,2 and 5 of the action plan have already been completed.

Prepare to undertake action items 3, 4 and 6 of the action plan by preparing a briefing session for staff that will ensure these items are completed.

Set up folder systems on your local drive on your computer as outlined in the WHS Administration Policy and add the relevant soft copy documents to this. You will be using this folder system throughout this assessment.

You are required to develop three health and safety information handouts, which are to be provided to, and discussed with, your team at a WHS briefing.

Read the requirements for each of the handouts below and then conduct research using the Internet to identify the information needed for each of the handouts and include information from the kitchen’s WHS Policy and Procedures, and reference this as required in your handouts.

The format and style for the handouts are as follows:

Create clear and concise one (1) page handouts using computer software. You can develop these in any program available to you such as Word, Publisher or other design program – but Word is fine for this purpose.

Use simple and clear language that takes into account social and cultural diversity. 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 so they are consistent in their approach.

You will be required to present the handouts that you have developed at an WHS briefing session soon. Print one copy of each handout for the training session but save soft copies to your WHS filing system on your device.

Submit a copy of each handout to your assessor prior to the meeting.

Handout 1: Legislation

The purpose of this handout is to clearly and simply explain important information about legislation. Your handout should:

Explain the purpose of Work Health and Safety legislation, including the function of a WHS Act, WHS regulation and Code of Practice

Provide an overview of WHS legislation including name of Act, regulations and examples of code of practice relevant to your state/territory.

Outline key roles and responsibilities under WHS legislation.

Include at least 3 references for further sources of useful information.

Handout 2: Identifying hazards and risk control in the café

The purpose of this handout is to provide information about identifying hazards and risk control, and procedures for dealing with hazards in the environment.

You should briefly explain the process of identifying hazards and risk control and provide 5 common examples of hazards that may occur in the kitchen environment based on data from your research about the most common ones Include information about how employees can complete an incident report and the investigation process undertaken by the business.

Choose one of the common hazards that you have identified and include a simple step-by-step procedure for dealing with that hazard (risk control), using diagrams to illustrate each step where possible.

Your handout should also address and explain the hierarchy of control and how it is to be used in the workplace.

Handout 3: WHS Consultation

The purpose of this handout is to explain the requirements for WHS consultation under legislation and to indicate how the business communicates WHS legislation and consults with staff as indicated in the organisation’s WHS policy and procedure.

You should also explain why it is important for a business to conduct WHS communication and consultation.

Include the details of the college’s WHS representative or committee.

In the next activity step, you will run your WHS briefing session. In line with procedure, and as outlined in action item 6, you are required to conduct a hazard inspection using the relevant form from the WHSMS. Your assessor will set up the room prior to you conducting the inspection.

Complete the checklist in full using a pen and make sure it is accurate and legible.

You will also be required to record recommended corrective actions as well as future risk control measures.

You will be assessed on whether you have correctly identified the hazards and suitable corrective actions and risk control measures.

When you have identified a hazard, implement procedures to control the risks involved. Give a verbal commentary on what you are doing, so your assessor can follow the thinking behind your actions. In particular, your commentary should demonstrate how you are using the hierarchy of control to determine the best procedures to implement.

Submit your completed HIC to the assessor prior to the next step.

It’s time to deliver your staff briefing.

At the briefing you are required to:

Introduce and explain the WHS procedures and information on safe work practices for the kitchen including the location of policies, templates and forms as well as the location of the first aid kit onsite.

Introduce and summarise the handouts you created and let staff know you will be emailing these out and they will also be located on the intranet as part of the WHSMS.

Conduct a brief training session on correctly completing a hazard inspection checklist for the kitchen

This briefing should go for about 20-30 minutes and will be delivered to your assessor and two other people.

Ask staff members about their WHS training requirements that they would like to see happen now and in the future. Encourage discussion among the team members about the training that could be relevant for the staff of the case study café or the actual business you are basing this assessment on.

During the presentation, demonstrate effective communication skills including:

Speaking clearly and concisely

Using non-verbal communication to assist with understanding

Asking questions to identify required information

Responding to questions as required

Using active listening techniques to confirm your audience’s understanding

Immediately after the meeting, write a management report for the owner outlining what took place at the meeting along with the training suggestions from staff and what you believe will be best to focus on immediately and for the future. Include the relevant data gathered from the meeting and identify any non-compliance with procedure and outline the actions you are going to take immediately to address this.

Use the WHS Management Report template as a guide and complete all sections.

Add these actions to the Action Plan with clear dates and time for this to proceed (consult with your assessor when this training can take place and use that date and time in your report). Ensure you also mark other items you have addressed as completed.

Complete risk management reporting and risk assessment for the proposed training activities – current and future.

Use Risk Management Plan template as a guide and complete all sections.

Submit the following to your assessor:

WHS Management Report

Risk Management Plan

Updated Action Plan

File these documents in your WHS folder system on your device.

Run the training session as you have planned for in your action plan.

While running this training, participate but also observe the following:

Staff adherence and compliance to the procedure

How staff are reacting and if there is any need for additional training or changes to procedures or training

The effectiveness of the WHS practice – are current practices ensuring the health, safety and security of all employees and customers?

After the training, your assessor will take each student aside to run through a scenario with you individually and then you will split back into your group you were in for activity step 5 and conduct a debrief session asking employees for their feedback and thoughts on how the drill went and to make suggestions for the future.

Staff adherence and compliance to the procedure

How staff reacted during the training and if there is any need for additional training or changes to procedures or training

The effectiveness of the WHS practice – are current practices ensuring the health, safety and security of all employees?

General feedback from staff and any issues they may have raised.

At least one future improvement to the procedure you would like to make and your reasons for this.

Use WHS Training Report template.

Save this report as WHS training report. Submit this to your assessor and file in your electronic folder system too.

It has come to your attention that one of the staff members failed to complete hazard identification and reporting when he was the team leader for the first shift yesterday. On top of that, a hazardous incident did occur and the register was not completed either. One of the other staff members advised you about the matter later yesterday afternoon.

Meet with the non-compliant staff member (your assessor) to discuss the issue and provide the necessary training.

During the meeting, you will need to demonstrate effective communication skills including:

Speaking clearly and concisely

Using non-verbal communication to assist with understanding

Asking questions to identify required information

Responding to questions as required

Listen to the employee’s viewpoint

During the meeting you are required to:

Counsel the employee and let them know the severity of the situation

Complete the required documentation with the employee demonstrating the correct process.

Ensure the employee understands the procedure and the seriousness of the issue.

Submit:

Completed hazard identification checklist for the kitchen

Hazardous Incidents register

Now that you have completed the counselling/training session and have new information, develop a solution for the deficiency and email this to the owner to have the changes implemented immediately. Make sure your email is warm and friendly but also professional.

Submit the email or send it to your assessor. Save a copy in the WHS filing system on your device.