Certificate IV in Work Health and Safety |
Assessment Workbook for Practical Assessment |
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Workbook 4 – Practical Assessment covers the practical components of the following units:
- BSBWHS402A Assist with compliance and WHS laws
- BSBWHS403A Contribute to implementing and maintaining WHS consultation and participation processes
- BSBWHS404A Contribute to WHS hazard identification, risk assessment and risk control
- BSBWHS405A Contribute to implementing and maintaining WHS management systems
- BSBWHS406A Assist with responding to incidents
- BSBWHS408A Assist with effective WHS management of contractors
- BSBRSK401A Identify risk and apply risk management procedures
- BSBRES401A Analyse and present research information
- BSBWRT401A Write complex documents
- BSBCMM401A Make a presentation
Table of Contents
Introduction: 2
Part 2 – Conduct Site Visit. 13
Part 3 – Research and Analysis. 18
Part 4 – Draft Report. 30
PART 5 –DELIVERY OF FINAL REPORT. 37
PART 6 – PREPARATION OF PRESENTATION.. 37
PART 7 –DELIVERY OF PRESENTATION.. 41
PART 8 – REFLECTION.. 43
References. 45
Introduction:
Health and safety at the workplace are one of the main factors to focus on because if there is any causes exist that can cause the health related problem even serious damage can occur for this. There are many hazards present in modern industries that can be said as health related problem. The examples of these hazards are using strong chemicals, stress for tight deadline, recruiting unskilled worker and other things. In this report, these problems are discussed and also risk matrix is explained. The workplace of inspection is thoroughly observed to create a plan to overcome these problems in the report. The health and safety matters have been thoroughly compared with respective laws and allowed limit of health and related issue. The steps for this inspection were to prepare for site visit, conduct site visit, research and analysis, draft report, delivery of final report, preparation of presentation, delivery of presentation and reflection. It is hoped that the inspection process is completed as it was done with lots of care and each steps is completed carefully.
Part 1 – Prepare for Site Visit
1.1.Workplace Inspection Plan to Quay Restaurant in Australia (Business.gov.au, 2015):
Workplace Inspection Plan |
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Workplace (include the name as well as the industry the workplace operates under): | Workplace Name – Quay Restaurant
This restaurant is operates under Peter Gilmore. (www.quay.com.au) |
Contact person for the conduct of the inspection (include their contact details): | Contact person – Kylie Ball (General manager of Quay Restaurant)
Contact Details – Phone :(612) 9245 4565 (612) 9251 5600 Fax : (612) 9241 4901 Email id: [email protected] |
State the workplace is located in: | 3, Overseas Passenger Terminal, George St & Argyle Street, The Rocks 2000, Australia |
Purpose of inspection: | 1. To observe the management process of the hotel.
2. To inspect the working process of the hotel. 3. To inspect the health and risk hazard of the hotel if any. 4. To inspect the safety issue of the employee.
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Period allocated to gather information: | 1. The allocated period to gather information was requested one week and only three days are allocated. |
Information to be presented by (date): | 07.08.2015 |
Research/information required prior to inspection: | Information required prior to inspection is
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Information to be gathered during the inspection: | Information to be gathered are
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Where to source the information: | Source of the information:
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Who needs to be involved in the gathering of information: | 1. Kylie Ball (General manager of Quay Restaurant) (www.quay.com.au)
2. Michele Cook (Functional manager of Quay Restaurant) (www.quay.com.au) 3. Other Employees (If needed) 4. stakeholders and key personnel 5. relevant managers regarding any breaches identified
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Methods for collecting the information: | 1. Observing the balance sheet
2. Talking to the Employees 3. Discuss with the Managers 4. Discuss with stakeholders and key personnel 5. Discuss with relevant managers regarding any breaches identified
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Name of legal advisor if required: | N/A |
Resources required to conduct the inspection (document required): | 1. Balance Sheet
2. Certificates 3. Legal Documents 4. Pay Slips 5. Code of Ethics 6. Safety Clearance Document 7. Employees health report |
Analysis methods to be used: | 1. Pre-production Check
2. Post-production check 3. During production check 4. Random check 5. Sampling Information |
Report/presentation format to present information: | 1. .pdf file for mailing
2. Printed format to send by post 3. Scanned copy of company pages |
Distribution list for presentation of the information: | 1. Health and Safety department
2. University |
Method of gathering feedback on analysis of information presented: | 1. Email
2. Phone Call 3. Online chat 4. By sending letters
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Checklist – Does the consultation plan include the following: | Y/N |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
1.2.Consultation Plan
Consultation Plan |
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Date / time / location | Personnel involved | Points to be covered | Method | Outcomes |
1 |
05.09.2015 | Michelle Cook (Functional Manager) | Work Function of the company | Online Chatting | Getting proper details of work process and safety related to it |
2 |
06.09.2014 | Kylie Ball (General Manager) | How management of this company think the importance of safety | Contact on phone and talking to him directly | Trying to get clear data about spending on health and safety issue |
3 |
07.09.2015 | Head Chef | What is the work process of cooking | Observe him directly while cooking | Trying to figure out the risk factors of health and safety while cooking if any |
4 |
08.09.2015 | Amanda Yallop (Head sommelier) | If any issue relating risk involved | If any issue relating risk involved | Covering total process related to safety. |
5 |
08.09.2015 | Leon Fink | How management willing to spend of health and risk related issue | Discuss | Getting clear picture of spending on safety and health. |
Checklist – Does the consultation plan include the following: | Y/N |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
Part 2 – Conduct Site Visit
2.1.Hazard Identification Form (Lelieveld, 2003):
Hazard Identification Form
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Workplace area or grouping: | Quay Restaurant | Name of person completing form: | Date: |
Hazard Ref No | Hazard | Risk(s) associated with hazard | Who/what is at risk | Possible actions to reduce risk |
1 |
Floors which are wet | Slip and fall on the floor | Employee who carry the foods and other things. | Wearing appropriate footwear and clean the floor at night. |
2 |
Equipment which are leaked | Get Burned | Cook and who carry the foods and other things | Repair the leaked Equipment and check every equipment after short period (Moon, 2010) |
3 |
People Rushing around | Collision | Everyone inside the hotel | Don’t rush while working. Make a suitable root for working. Give proper training to young and new employee. |
4 |
Carrying bulk container | Container can hit other and damage the body part if heavy especially to those who carry this. | Those who are associated in carrying the container. | Carry with machine or carry them one at a time. Don’t take extra weight than one’s capabilities. |
5 |
Short Circuit | Getting shocked | Everyone inside the hotel | Use proper wiring and good maintenance. Check the whole electrical system at regular period. (Roughton and Mercurio, 2002) |
6 |
Use chemical for cleaning equipment | Foods can be poisoned | Customer | Use food friendly Chemical. |
7 |
Leaked gas | explosion and fire | everyone inside hotel | Maintain the gas at good condition. |
8 |
Machine problem | disturbance at work | Cook and others | Keep checking the machine at regular interval. Use good quality machine only. |
9 |
Steam | get burnt | Cook and others | Use the boiler very carefully. This should be handled by high quality of workers only(Unpacking stored and storied knowledge: Elicited biographies of activism in mental health. 2010). |
10 |
Child Worker | Damage of body parts | Child worker | Don’t use child as an employee. |
11 |
Unskilled Worker | Cannot work in highly skilled area | Unskilled worker | Recruit skilled worker only. For the new worker teach them and keep them in observation of experienced people if possible. |
12 |
Sudden Fire | get burnt | All the worker at hotel | Use of fire distinguisher |
13 |
Knife | damage by Knife | Cook | Use knife in professional way. Keep them in safe place after using them. |
14 |
Work more than capabilities | Feeling stressed | All employee | Less workload and teach technique to handle stress |
15 |
Dirty Floor in the backside | Diseases related to it | All employee | Clean the floor all the time |
16 |
Use strong chemical to cleaning floor | Diseases related to it | All inside the hotel | use only permissible chemical to clean |
17 |
Inappropriate footwear | slip | All inside the hotel | use appropriate footwear |
18 |
Cable at traffic root | get stuck and slip | All inside the hotel | Don’t place the cable at traffic root. Place them through a safe corner. |
19 |
Too much adaptor | Electrical problem | All inside the hotel | Use more socket |
20 |
Having no proper draining system | Hazard related to not having proper draining | All inside the hotel | Use proper draining system |
21 |
Inappropriate ventilation system | problem related to low quality of air | All inside the hotel | Use proper ventilation system. The more the no. of ventilation the more the quality of air is considered to be good in general. |
Checklist – Does the hazard identification form include the following: |
Y/N |
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Y |
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Y |
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Y |
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Y |
Part 3 – Research and Analysis
3.1. Risk rating matrix (Call for papers: Special issue of economics and human biology, 2004)
Risk Rating Matrix |
Likelihood |
Consequence |
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Insignificant 1 |
Minor 2 |
Moderate 3 |
Major 4 |
Severe 5 |
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A (Almost certain) |
Floors which are wet |
Inappropriate ventilation system |
Work more than capabilities |
Steam |
People running around |
B (Likely) |
Having no proper draining system |
Inappropriate footwear |
Dirty Floor in the backside |
Use strong chemical to cleaning floor |
Floors which are wet |
C (Possible) |
Low |
Machine problem |
Too much adaptor |
Use chemical for cleaning equipment |
Leaked gas |
D (Unlikely) |
Child Worker |
Carrying bulk container |
Cable at traffic root |
Short Circuit |
Sudden Fire |
E (Rare) |
Unskilled Worker |
People Rushing around |
Knife |
Equipment which are leaked Equipment not working properly |
Equipment which are leaked |
Likelihood |
Consequence |
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1. Almost Certain | Is expected to occur in most circumstances | 1. Insignificant | Injuries not requiring first aid | |
2. Likely | Will probably occur in most circumstances | 2. Minor | First aid required | |
3. Possible | Could occur at some time | 3. Moderate | Medical treatment required | |
4. Unlikely | Not likely to occur in normal circumstances | 4. Major | Hospital admission required | |
5. Rare | May occur only in exceptional circumstances | 5. Severe | Death or permanent disability to one or more persons |
(Labour.gc.ca, 2015)
3.2. Implementation plan
Implementation Plan |
Ref No |
Hazard Description | Action required to implement controls | Person Responsible |
Date for completion |
Date completed |
Monitoring Plan |
1 |
Floors which are wet | Wearing appropriate footwear and clean the floor at night. | Employee who carry the foods and other things. | Wearing appropriate footwear and clean the floor at night. | ||
2 |
Equipment which are leaked | Repair the leaked Equipment and check every equipment after short period | Cook and who carry the foods and other things | Repair the leaked Equipment and check every equipment after short period | ||
3 |
People Rushing around | Don’t rush while working. Make a suitable root for working. Give proper training to young and new employee. | Everyone inside the hotel | Don’t rush while working. Make a suitable root for working. Give proper training to young and new employee. | ||
4 |
Carrying bulk container | Carry with machine or carry them one at a time. Don’t take extra weight than one’s capabilities. | Those who are associated in carrying the container. | Carry with machine or carry them one at a time. Don’t take extra weight than one’s capabilities. | ||
5 |
Short Circuit | Use proper wiring and good maintenance. Check the whole electrical system at regular period. | Everyone inside the hotel | Use proper wiring and good maintenance. Check the whole electrical system at regular period. | ||
6 |
Use chemical for cleaning equipment | Use food friendly Chemical. | Customer | Use food friendly Chemical. | ||
7 |
Leaked gas | Maintain the gas at good condition. | everyone inside hotel | Maintain the gas at good condition. | ||
8 |
Machine problem | Keep checking the machine at regular interval. Use good quality machine only. | Cook and others | Keep checking the machine at regular interval. Use good quality machine only. | ||
9 |
Steam | Use the boiler very carefully. This should be handled by high quality of workers only. | Cook and others | Use the boiler very carefully. This should be handled by high quality of workers only. | ||
10 |
Child Worker | Don’t use child as an employee. | Child worker | Don’t use child as an employee. | ||
11 |
Unskilled Worker | Recruit skilled worker only. For the new worker teach them and keep them in observation of experienced people if possible. | Unskilled worker | Recruit skilled worker only. For the new worker teach them and keep them in observation of experienced people if possible. | ||
12 |
Sudden Fire | Use of fire distinguisher | All the worker at hotel | Use of fire distinguisher | ||
13 |
Knife | Use knife in professional way. Keep them in safe place after using them. | Cook | Use knife in professional way. Keep them in safe place after using them. | ||
14 |
Work more than capabilities | Less workload and teach technique to handle stress | All employee | Less workload and teach technique to handle stress | ||
15 |
Dirty Floor in the backside | Clean the floor all the time | All employee | Clean the floor all the time | ||
16 |
Use strong chemical to cleaning floor | use only permissible chemical to clean | All inside the hotel | use only permissible chemical to clean | ||
17 |
Inappropriate footwear | use appropriate footwear | All inside the hotel | use appropriate footwear | ||
18 |
Cable at traffic root | Don’t place the cable at traffic root. Place them through a safe corner. | All inside the hotel | Don’t place the cable at traffic root. Place them through a safe corner. | ||
19 |
Too much adaptor | Use more socket | All inside the hotel | Use more socket | ||
20 |
Having no proper draining system | Use proper draining system | All inside the hotel | Use proper draining system | ||
21 |
Inappropriate ventilation system | Use proper ventilation system. The more the no. of ventilation the more the quality of air is considered to be good in general. | All inside the hotel | Use proper ventilation system. The more the no. of ventilation the more the quality of air is considered to be good in general. |
Checklist – Does the implementation plan include: |
Y/N |
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Y |
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Y |
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Y |
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Y |
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Y |
3.3. Research analysis
Research Analysis |
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Topic | Research content | Source | |
Health and safety issue of using chemical substance | 1. Use chemical with greater amount of toxicity. 2. Chemical which can causes eye problem.
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Safety data sheet (SDS) (Erratum to “Volume 15, Issue 3, September 2009, Health &Placeâ€, 2010)
ISBN : 978064233124 |
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Reliability of source | Good . | ||
How ambiguities, inconsistencies, inadequacies or contradictions were dealt with. | Moderate level of ambiguities | ||
Method used to source information | Checking the sample of chemical product and compare with the regulation. | ||
Use of data analysis in this piece of research. | Analyze the data of sample of tested chemical which is used and also analyze the data of allow limit of various chemical compound and also strength. |
Research Analysis |
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Topic | Research content | Source | |
Short circuit problem | Risk in workplace for short circuit. | outtawa research | |
Reliability of source | Moderate | ||
How ambiguities, inconsistencies, inadequacies or contradictions were dealt with. | Less ambiguities | ||
Method used to source information | Researching Data analysis of damage for short circuit. | ||
Use of data analysis in this piece of research. | Data analysis of electrical system quality in workplace. |
Research Analysis |
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Topic | Research content | Source | |
Stress level in Employees | Measuring the effect of overwork or workload on employees in terms of stress. | SWA website and SWA media release.
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Reliability of source | Good. | ||
How ambiguities, inconsistencies, inadequacies or contradictions were dealt with. | Moderate. | ||
Method used to source information | Surveying and medical analysis | ||
Use of data analysis in this piece of research. | Data analysis of human brain behavior in workload and deadline. |
Checklist – Does the research analysis include: |
Y/N |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
Part 4 – Draft Report
4.1. Report production plan
Report Production Plan |
Purpose of document: | 1. To observe the management process of the hotel.
2. To inspect the working process of the hotel. 3. To inspect the health and risk hazard of the hotel. 4. To inspect the safety issue of the employee.
|
Format for document: | 1. .pdf
2. hard copy of the document 3. scanned copy of whole document |
Software programs required for production: | 1. Microsoft office
2. Acrobat Pdf reader
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Style Guide to follow: | |
Target audience: | 1. The authority of the hotel
2. To the WHS/OHS department |
Additional requirements (illustrations, photographs, graphs, support documents (annexes) etc) | 1. Data sheet of research
2. The analysed report of chemical used. 3. WHS/OHS department’s and other rules and regulation report |
Sections of WHS legislation referenced: | 330 |
Other reference materials required: | Data sheet of research |
Draft due date: | |
Draft to be approved by: | |
Production due date: |
Checklist – Does the report production plan include the following: |
Y/N |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
4.2. Report content plan
Content Plan
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Category | Topic | Source (legislation, etc.) | Sequence |
Hazard | Hazard inspection and the resulting risk analysis | Total workplace | Project done by observing the total workplace one by one. |
Emergency reserve | Emergency response resources
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Emergency service. | N/A |
Employee’s health | Return to work and Injury management
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Talked with employees | N/A |
Organizational culture | Organizational culture
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Observing and talking to the organization’s member | 1. Talking
2. observation |
Process of inspection | Analytical processes used
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1. Data sheets
2. Legal documents |
Reading documents |
Checklist – Does the report content plan include the following: |
Y/N |
|
Y |
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Y |
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Y |
|
Y |
|
Y |
4.3. Copy of the final draft prior to approval
Checklist of the Draft Report Prior to Approval
Checklist – Does the draft report include the following: |
Y/N |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
4.4. Review of the draft report (done by your supervisor)
Report Review Form |
Review conducted by: | ||||||
Document reviewed: | ||||||
Date: | ||||||
Criteria |
Yes |
No |
Comments | |||
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Details of amendments required | ||||||
Draft text approved |
Yes
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No
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Reviewer’s Name and Date: | |||
Checklist – Does the report review form include the following: |
Y/N |
Workplace pathway: Completed by your workplace supervisor. Simulated pathway: Completed by your assessor. |
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Checklist – Does the final document include the following: |
Y/N |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
PART 5 –DELIVERY OF FINAL REPORT
Checklist – Does the confirmation of receipt include the following: |
Y/N |
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2. E-mail confirming receipt of report |
PART 6 – PREPARATION OF PRESENTATION
6.1. Presentation Production Plan
Presentation Production Plan |
Purpose of document: | 1. To observe the management process of the hotel.
2. To inspect the working process of the hotel. 3. To inspect the health and risk hazard of the hotel. 4. To inspect the safety issue of the employee.
|
Format for document: | 1. .pdf
2. hard copy of the document 3. scanned copy of whole document |
Software programs required for production: | 1. Microsoft office
2. Acrobat Pdf reader
|
Style Guide to follow: | |
Target audience: | 1. The authority of the hotel
2. To the WHS/OHS department |
Additional requirements (illustrations, photographs, graphs, support documents (annexes) etc) | 1. Data sheet of research
2. The analysed report of chemical used. 3. WHS/OHS department’s and other rules and regulation report |
Sections of WHS legislation referenced: | 330 |
Other reference materials required: | Data sheet of research |
Draft due date: | |
Draft to be approved by: | |
Production due date: |
Checklist – Does the presentation production plan include the following: |
Y/N |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
6.2. Content Plan
Content Plan
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Category | Topic | Source (legislation, etc.) | Sequence |
Hazard | Hazard inspection and the resulting risk analysis | Total workplace | Project done by observing the total workplace one by one. |
Emergency reserve | Emergency response resources
|
Emergency service. | N/A |
Employee’s health | Return to work and Injury management
|
Talked with employees | N/A |
Organizational culture | Organizational culture
|
Observing and talking to the organization’s member | 1. Talking
2. observation |
Process of inspection | Analytical processes used
|
1. Data sheets
2. Legal documents |
Reading documents |
Checklist – Does the content plan include the following: |
Y/N |
|
Y |
|
Y |
|
Y |
6.3. Materials for Presentation
Checklist – Does the presentation materials include the following: |
Y/N |
|
Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
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Y |
PART 7 –DELIVERY OF PRESENTATION
7.1. Delivery of presentation
Checklist – Please ensure you do the BEFORE your presentation commences: |
Y/N |
|
Y |
Workplace pathway: One of these people MUST be your workplace supervisor. The other evaluator may be any member of your work team or another person viewing your presentation.
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Y |
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Y |
Workplace pathway: The Generic Report Review Form has been sent to your supervisor.
|
Y |
7.2. Evaluation of presentation
Evaluation of Presentation |
Evaluation conducted by: | ||||||
Role of evaluator:
(Supervisor, presentation audience member, etc.) |
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Name of presentation: | ||||||
Date: | ||||||
Criteria |
Yes |
No |
Comments | |||
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Evaluated by: | Name:
Date: |
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Checklist – Do the completed evaluation forms include the following: |
Y/N |
Workplace pathway: Two evaluations using the Presentation Evaluation Form. Simulation pathway: Two evaluations using the Awesome Presentation Evaluation Form. |
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Workplace pathway: Completed by your workplace supervisor and one other presentation audience member. Simulated pathway: Completed by your assessor and one other person who has viewed your presentation. |
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PART 8 – REFLECTION
Describing my performance in the conduct of:
a) Identifying hazards. b) Conducting a risk assessment. c) Implementation of strategies to control risks. d) Overcoming barriers in the implementation. e) Providing training to staff members.
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a) In total 21 types of hazard has been listed by me. |
b) All probable risk of hazards has been discussed in the report. |
c) A list of all the strategies for risk management and the people associates with it has been given in this report. |
d) A suggestion regarding barrier of implementation has been considered. |
e) A suggestion on training has been given to the management. |
References
Business.gov.au, (2015).Workplace Health and Safety (WHS) | business.gov.au. [online] http://www.business.gov.au/business-topics/employing-people/workplace-health-and-safety/Pages/default.aspx [Accessed 6 Aug. 2015].
Australian Bureau of Statistics. (2014). Work and Health. http://www.abs.gov.au/AUSSTATS/[email protected]/Lookup/4102.0Main+Features20Jun+2011. [Accessed 6 Aug. 2015].
Australia.gov.au. (2014). Workplace and Safety. http://www.australia.gov.au/information-and-services/jobs-and-workplace/whs-workplace-health-and-safety [Accessed on 8 Aug, 2015].
Johnstone, R. (2008). ‘Harmonising Occupational Health and Safety Regulation in Australia: The First Review of the National OHS Review’.
Johnstone, R., & Wilson, T. (2006). Take Me to Your Employer: The Organisational Reach of Occupational Health and Safety Regulation. Australian Journal of Labour Law, 19, 59-6