Assessment 2: Case Study
Part A: Planning WHS systems, consultation and risk assessment
Your tasks
For the purpose of this assessment you need to provide for each situation listed below:
a) Clear references to websites or sources including sections and pages where you located
the relevant legislation
b) An implementation plan that provides the steps and processes for planning
consultation, risk assessment and implementation for each situation
The actual records required to meet legislative requirements (for example consultation
records for staff consultation/ where incident reporting is selected the appropriate form(s)/
where chemicals and hazardous substances are selected the relevant SDS, PPE register,
training register etc./ where security management of any kind is selected the relevant SOPs,
emergency procedures, staff training records/ where evacuation is selected, the floor plan(s),
emergency procedures, wardens, forms for reports as relevant etc.)
1. You are required to plan the following situations:
1) evacuation of staff and customers in emergency situation
2) Handing sharp Equipment and Knife in the kitchen
3) handling chemicals and hazardous substances
Instance Date Duration from ... to... Tasks to be completed
What will be observed?
Selection 1: 6 April 2021 6:00am - 6:30am Consultation Risk Assessment
Process Implementation
Monitoring of processes
identification of Training
Needs Evaluation Recording of
documentation
Selection 2: 8 April 2021 7:00am - Consultation Risk Assessment
Process Implementation
7:30am Monitoring of processes
Identification of Training
needs Evaluation Recording
of documentation
Selection 3: 9 April 2021 8:00am - Consultation Risk Assessment
Process Implementation
8:30am Monitoring of processes
Identification of Training
Needs Evaluation Recording
of documentation
2. After you have identified the specific requirements for each situation you will need
to plan, develop and implement consultation processes with your staff/ colleagues.
1. Instance
Situation: : Evacuation of staff and customers in emergency situation
Describe the legal requirements set out by the relevant code/legislation that applies to this situation
My company emergency and evacuation legal requirements.
(1) The emergency and evacuation procedures required under regulation168 must set out-
(a) guidelines for what must be done in case of an emergency;
(b) an emergency and evacuation floor plan.
(2) For the reasons for setting up the emergency and evacuation procedures, the approved
supplier of an education and care benefit must guarantee that a risk assessment is conducted to
recognize potential emergencies that are significant to the service
Punishment: $1500.
(3) The approved supplier of an education and care service must guarantee that-
(a) in the case of a center-based service, the emergency and evacuation procedures are practiced every
three months by the staff members, volunteers and youngsters present at the service upon the arrival of the
practice and the responsible individual in connection to the service who is available at the season of the practice;
(b) in the case of a family day care service, the emergency and evacuation procedures are
practiced every three months by every family day care instructor and the youngsters being taught
and cared about by the family day care instructor on that day;
(b) the practices of the emergency and evacuation procedures are recorded. Punishment: $1500.
(4) The approved provider of an education and care service must guarantee that a duplicate of the
emergency and evacuation floor plan and directions are shown in a conspicuous position close to
each exit at the education and care service premises, including a family day care habitation and
approved family day care venue. Punishment: $1500.
Consultation Requirements: Where, when, what
● We practice the emergency and evacuation in the shopping center on Wednesday morning
Who is involved:
● Supervisor
● Manager
● Staff Members
● Volunteer
Risk assessment including Hazard Analysis – what will need to be assessed
Some people suffer trample and disability cannot move by themselves without
Complete the risk assessment template marked “Situation_______________________
2. Instance
Situation: Security management of cash, documents, equipment, keys or people
Describe the legal requirements set out by the relevant code/legislation that applies to this situation
A Workcover Authority Inspector can cite an approved industry code of practice in a direction or in
an improvement or prohibition notice, indicating the measures that should be taken to remedy an
alleged contravention or non-compliance. Failure to comply with a requirement in an improvement or
prohibition notice is an offence. The code provides a minimum standard which is expected to be
achieved and does not exclude other better ways of achieving safe workplaces.
Consultation Requirements: Where, when, what
The risk management process is an essential step in achieving workplace health
and safety. The information in this Code of Practice must be used when
consulting with employees and/or other persons undertaking the CIT work about
decisions that affect their health, safety and welfare. Government and website.
Who is involved:
1.employers, employees, self-employed persons, contractors and subcontractors across
NSW
2.users of CIT services
Risk assessment including Hazard Analysis – what will need to be assessed
Sign name and time before using all types of machines Use more than
one person to check money. And also one person for storing the main
key, another person holding the spare key
Complete the risk assessment template marked “Situation_______________________
3. Instance
Situation: Handling chemicals and hazardous substances
Describe the legal requirements set out by the relevant code/legislation that applies to this situation
Reducing high levels of exposure to hazardous chemicals at work through the
safe use, storage and handling of chemicals is an essential part of creating a
healthy, safe and productive workplace.
Through the implementation of the Hazardous chemicals and materials exposures
baseline reduction strategy, the level and impact of workplace exposures to hazardous
chemicals will be identified and reduced.and Chemical control orders(CCOs)
Consultation Requirements: Where, when, what
There are literally thousands of hazardous chemicals used in the workplace
– paints, pesticides, cleaners and fuels, to name a few. They come in various
forms – powders, solids, liquids and gases.we need a chemical specialist to
Who is involved:
Customer,chemical specialist ,all staff ,manageger and
supervisor Supplier
Risk assessment including Hazard Analysis – what will need to be assessed
Check all types of chemical equipment before use. There is a chemical
protection suit during the emergency.
Complete the risk assessment template marked “Situation_______________________
Case Study: An apprentice named jane in a restaurant has been continually ignoring and
refusing to use the safety guard on the meat slicer even though she has been told many
times she must use it. It is due to the fact it is easier to get a nice thin even cut on some
small goods without the safety guard. On this occasion she has again not used the safety
guard and has cut the ends of all her fingers off and in bleeding severely. You must :
● Firstly, explain your immediate actions to the first aid emergency
● What records you must fill out regarding the incident
● Explain the process of reporting the incident to work cover
● What counselling must occur with Jane when she comes back to work
● The process of updating procedures regarding staff who refuse to follow WHS
instructions from management.
Answer:
● My immediate action to the first aid emergency will be:
● Looking around the area for danger.·
● Checking for consciousness.
● Putting on gloves before helping the person.
● Cleaning off the dirt.
● Keeping the wound from bleeding more.
● Elevating the wound.
● Cleaning the finger.
● Wrapping the finger in a damp paper towel or gauze.
● Placing the finger in a plastic bag.
● Making an ice bag or bucket.
➢ What records you must fill out regarding the incident
When Jane was using meat slicer without using the safety guard, she cut her fingers off and
in bleeding severely in the restaurant where she works.
➢ Explain the process of reporting the incident to work cover
1. Fill them to report
2. Report that to manager
3. Lastly, it will be submitted to Human Resources.
➢ What counselling must occur with Jane when she comes back to work
The person using meat slicer could be harmed by moving parts if their hand slipped in while the
meat slicer was working. Hand could be cut or could even lose a finger. In this manner, staff
need to utilize the safety guard to protect themselves when they operate meat slicer.
➢ The process of updating procedures regarding staff who refuse to follow
WHS instructions from management.
Composing a report about that Jane cut her fingers causing by declining to use
the safety guard. And sent report to manager.
Part B – Implementing, monitoring and evaluating WHS
systems Your Tasks
You are required to implement each situation based on the work you have planned and
completed in Part A.
1. Brief all relevant staff before implementation to provide a refresher of the procedures
that were finalised and determined during consultation and risk assessment
2. Monitor each situation and ensure that any breaches are identified promptly. 3. Use
relevant templates or a log to document progress and incidents for each situation.
4. Take appropriate actions to prevent any potential incidents, accidents or other
hazards where a safety risk has been identified.
5. Document each breach or shortfall you identify for each instance.
6. Write a report summary for each situation and clearly outline the requirements for
changes for each procedure based on the results in Question 4 and which type of
training this will require as a result for each situation.
7. Attach your completed templates or log as relevant.
8.Attach your final summary report.
Organisation Hotel Australia Risk Assessment completed by 06/04/2021
Department Counselling Date 11/04/2021
Section Food Review date Refer to Due Date required
Workplace Activity 1.Preparation of Doughnut mixture
2.Cooking Doughnuts
3.Finishing and Garnishing
4.Packaging
5.Distribution to outlets
Step 1 Step 2 Step 3 Step 4 Existin Step 5 Risk Implementation
Activity Hazards Potential risks Existing g Risk Action required Score
controls Score Hierarchy of Controls
If Actio Due Date
(describe/name (describe the (describe consequences relevan
hazard) and impacts of the risk) n by date complet
the activity, task (describe t e
or process with existing
the associated risk control
risk) measures
in place)
Kitchen is 6/4/2 6/4/2
exposed to many Wet hands cause electric 021 021
1.Educate coworkers
dangerous
1.Making a every week to acquaint
situations like shock when using sup
food(Electrick 8 Hazards again.
electric shock. electric items. Co- erv
shock) Staff follow
Because of using workers could be died or 2.Provide gloves to 1 isor
the machine and serious damage. SOPs
protect electric shock.
water without any
cautions.
Step 1 Step 2 Step 3 Step 4 Existin Step 5 Risk Implementation
Activity Hazards Potential risks Existing g Risk Action required Score Actio Due Date
controls Score Hierarchy of Controls n by date complet
(describe consequences If e
(describe/name (describe the relevan
Unreasonable situations Staff follow 6 1.Attach the
2.Serving a When an 2 Super 8/4/2021
evacuation,notice
food(eavacuate earthquake make front man or girl be SOPs 8/4/2021 visor
emergency situations
from earthquake) happens as unhappy ,angry and and
every consultation time.
serving a food, cause cash criminal to all
2.Have emergency
it causes many solve the problems. It staff
could impact serious items(food,medicine,rig
dies or serious ht and so on.)
injury . finance problem in the
hotel.
3.Cleaning the When cleaning Many chemical items Staff follow 7 1.Attach the 1 All 9/4/2021 9/4/2021
ktichen(Fire) the kitchen, they casuse harmful SOPs warning sign. staff/s
are exposed to result(Blind,skin cancer uperv
wet condition and so on.) when people isor
casuses Electrical are exposed to. 2.have rubber and
Fire gloves before using exclu
electric items. sive
mana
geme
nt
Step 1 Step 2 Step 3 Step 4 Existin Step 5 Risk Implementation
Activity Hazards Potential risks Existing g Risk Action required Score Actio Due Date
(describe/name (describe the (describe consequences controls Score Hierarchy of Controls n by date complet
If e
relevan
4.use Chemical As Using Unreasonable situations Staff follow 1.Provide PPE 4 Super 10/04/20 10/4/202
itmes(cleaning) chemical items make front man or girl be SOPs visor 21 1 and
during cleaning unhappy ,angry and 2.attach the warning
time, Chemical cause cash criminal to all
itmes cause many solve the problems. It sign on the wall to staff
problem such as could impact serious notice coworkers.
paralysis,skin finance problem in the
cancer and so on hotel.
5.store chemical Choosing best Many chemical items
Staff follow 3 1.choose reasonable spot 4 All 10/4/20211/4/202
items(where is spot to store casuse harmful SOPs each chemical items' staff 1 1
reasonable spot) chemical items, result(Blind,skin cancer temper
have to choose and so on.) when people
good place to are exposed to.
prepare chemical 2. maintain suitable
accident causes temperation.
harmful result
like death or
serious pain to
people
Risk Analysis matrix – Level of risk
Identified Hazards Risk Assessment Risk Risk Level Action
Score
Likel Con LxC
i s
hood eque
(L) nce
The dough mixer is not guarded and the Frequent (C)
Major 3 x 3 = 9 Catastrophic Indicates unacceptable level of risk. Controls must be
mixing bowl could be accessed when use immediately implemented or the risk eliminated (i.e. cease
the machine was operating 3 3 activity)
Substitution or engineering
Dry flour presents a constant hazard of Frequent Major 2 x 2 = 4 moderate Regularly wet-scrub or vacuum-clean (as applicable) floors and
fire and dust explosion (cigarette use other surfaces, and install effective
lighting in such an environment 2 2 exhaust ventilation to prevent formation of dust (dry flour)
may be extremely hazardous) clouds
Engineering controls needed
Major 3x1=3 Moderate Maintain a high level of personal hygiene; shower and change
Bake the pizza in the oven Frequent
use clothes at the end of work; do not take work-soiled clothing
3 1 home
Personal Protective Equipment control is required
Every item that moves through a Frequent Major 5x2= Catastrophic
Learn and use safe and effective techniques for packaging
supply chain is going to be handled by use 10 Administrative controls needed
human hands and machinery. Damage 5 2
can result from rough handling,
dropping or falling off machinery. Major 3 x 2 = 6 Catastrophic Using less-than-truckload (LTL) transport are most since
Boxes are also stacked in trucks, and Frequent
motion from the vehicle shifts the use susceptible to this hazard.
stacks. 2
The up and down motion of bumps and 3 Administrative
even vibrations from road noise leads controls
to dynamic compression that can easily
reach hundreds of pounds of downward
pressure per square foot Frequent Major 3 x 3 = 9 Catastrophic
The dough mixer is not guarded and the Indicates unacceptable level of risk. Controls
mixing bowl could be accessed when use must be immediately implemented or the risk
the machine was operating 3 3 eliminated (i.e. cease activity)
Substitution or
engineering
Definitions
Likelihood L Scor Consequence C Scor Risk Score (L Hierarchy of Risk Controls
e e x C)
Rare (Monthly) 1 Minor – e.g. small cut, 1 1 x 1 = 1u Elimination is a permanent solution and should be attempted in the first
first aid treatment only instance.
Occasionally 2 Moderate – e.g. 2 2 x 2 = 4 Substitution involves replacing the hazard or environmental
(Weekly) sprained ankle, one day aspect by one of lower risk.
off required 3x3=9
Frequent (Daily) 3 Major – e.g. loss of limb 3 Engineering controls involve physical barriers or structural
or bodily function 4 x 4 = 12 changes to the environment or process.
Constant (Hourly) 4 Catastrophic – e.g. 4 Administrative controls reduce hazard by altering
fatality procedures and providing instructions.
Personal protective equipment last resort or temporary control.
LEGEND
• Minor/no risk (risk score 1-2) – is acceptable. No further action on risk control measures is necessary
• Moderate risk (risk score 3-4) - indicates conditional acceptability. Further risk control measures should be
considered and existing controls monitored
• Major risk (risk score 5-6) - indicates unacceptable level of risk. Controls and measures must be developed and
implemented in the short to medium term
• Catastrophic risk (risk score 7-16) - indicates unacceptable level of risk. Controls must be immediately implemented or the
risk eliminated (i.e. cease activity
Report
The report is about the risks and hazard in the Thai Restaurant in Australia which is performing a risk assessment including risk control and proposing the
alternative for the restaurant. Identification of the risk or hazard is the initial step of the process which involves in pointing out the issues at the workplace.
Hazards which are most common are addressed in conventional ways but the complex one needs engineering and altering for which the process is required.
The process is followed by the assessment of the risk which measures the intensity of the risk and the hazard upon which the possible and effective solutions
are proposed. It is prior to providing the basic facilities and the equipment to avoid any kind of the threat or damage at the workplace but companies do not
focus on the teaching process which allows the workers to understand and learn the process of bypassing and following the safe side.
The prior issues with the legislation regarding WHS and the issues with the management must be addressed because it the duty of the organization or the
company to provide a healthy, safe and sound workplace where they can work easily. Some of the common issues found in the workplace are the following:
● Lifting heavy objects in the kitchen and falling them
● Dealing with hot oil while cooking in the kitchen
● getting fatigued
● getting hurt from unguarded machines
● burn and cuts
● fire catch-ups
These are some of the hazards found on the workplace of Tiger & Rabbit Thai Restaurant which needed legislation under the WHS ACT section 19 the
work shall be done with care and the other ACT is WHS ACT section 28 which explain the worker must comply with safety measure and some defined
guideline at the workplace to avoid the hazards at the workplace. The guideline is kind of manifesto for the kitchen worker to perform a better job
avoiding all kind of possible risk and hazard at the kitchen. Fire extinguishers must be checked regularly as they are the most important and the
immediate tool to handle a fire in the kitchen. Invest in the maintenance of the kitchen regularly as negligence can be damaging to the company.
Tiger & Rabbit Thai Restaurant must focus on the process of teaching to the employee. The restaurant must update the legislation on a monthly basis. There must be
a committee of the restaurant which keeps a check on the things in the restaurant regarding WHS and which must have the duty to perform the implementation strictly.
There must be fines and warnings in ignoring and showing negligence in following such attitude. There must be a daily checklist for the worker to keep the thing
balanced and checked in the kitchen on a daily basis. There must be some breaking system for gas supply under some fire catching. The kitchen must be
equipped with first aid box so in case of emergency first aid must be given immediately. Emergency call number and the emergency alarm
must be working perfectly to deal some miss happening in the kitchen. If workers are unable to control fire in such situation address them to
evacuate immediately and let the equipped team handle the situation.
Future recommendation
Following the identification step next is risk needs to be assessed & the
intensity of the risk. How the following risk can be handled and avoided.
Assessing the risk is about providing a way out to engineer and master the risk at
work and for this Tiger & Rabbit Thai Restaurant believes in the identification and
assessing the hazards and risk at the workplace and following the nitty gritty of
the hazard to master it in future. You can not overlook the risk at the workplace
as it can become a real threat to the restaurant and can bring it to ashes. For
example, the kitchen gets fire due to gas leakage and the rest of the building
catches the fire due to the thing which will burn each and everything of the
restaurant and can cause damage to the rest of the building too.
1. Re assess the risks and follow ups:
The risk control plan is created and implemented after the detailed discussion and
sharing of information from the workplace members i.e. all staff members, health and
safety representative and higher management. Once the plan is implemented it is
also important to constantly monitor and assess the effectiveness of the plan.
After two weeks risk control plan needs to be reviewed and following issues are highlighted:
1- Work scheduling of staff members ( Day and night shifts )
2- Renewal of fire extinguishers
The first thing which is identified is work scheduling. It is important to change the shifts of staff
members especially the night shift, so that employee will not get sick or any bad impact on their
health. Secondly, the benefit of constant monitoring is you can have checked of safety
equipment’s, and during examination, it is observed that the fire extinguishers renewal date is
coming. So you can order the vendor in advance to ensure health and safety of the workplace.
Once your situations have been selected, you need to access the relevant codes of practice from the safe
work website or the website governing WHS relevant for your state.
situation Code/legislation/face sheet reference
Evacuation of staff and Work healthy and safety Safety work Australia.gov.au
customer regulation
security management of cash, Security industry regulation Legislation.nsw.gov.com
documents, equipment, keys
or people
handling chemicals and Environmentally Epa.nsw.gov.com
hazardous substances
