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SITXWHS007 Implement and monitor work health and safety practices
SITXWHS007-Student Guide-V2.0 Page| 1 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G SITXWHS
007 Implement and monitor work health and safety practices
SITXWHS007 Implement and monitor work health and safety practices
SITXWHS007-Student Guide-V2.0 Page| 2 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G First published 2020 RTO Works www.rtoworks.com.au hello@rtoworks.com.au 0452 157 557 © 2020 RTO Works This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as expressed in the RTO Works License Agreement. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept responsibility for any loss, injury or damage arising from such information. RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to write to us at hello@rtoworks.com.au
. Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package.
SITXWHS007 Implement and monitor work health and safety practices
SITXWHS007-Student Guide-V2.0 Page| 3 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Contents 1: Work health and safety information 6
2: Monitor safe work practices 18
3: Consultative arrangements 23
4: Identifying hazards and assessing risk 28
5: WHS training 35
6: WHS recordkeeping 38
SITXWHS007 Implement and monitor work health and safety practices
SITXWHS007-Student Guide-V2.0 Page| 4 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G SITXWHS003 Implement and monitor work health and safety practices Application This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers. This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to take a systematic approach to managing the safety of their workers and anyone else in the workplace. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. Prerequisite Nil. Learning goals •
Provide information on health, safety and security. •
Monitor safe work practices •
Coordinate consultative arrangements for the management of health, safety and security issues •
Implement and monitor procedures for identifying hazards, and assessing and controlling risks •
Implement and monitor health, safety and security training •
Maintain WHS records and reports Fact Sheets •
Fact Sheet 1 Following hygienic work practices •
Fact Sheet 2 Food safety programs •
Fact Sheet 3 Food safety laws, regulations and standards •
Fact Sheet 4 Managing food safety risks and hazards •
Fact Sheet 5 Safe food handling
SITXWHS007 Implement and monitor work health and safety practices
SITXWHS007-Student Guide-V2.0 Page| 5 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G •
Fact Sheet 7 Cleaning and sanitisation. Overlap alert Learners may already be familiar with the following concepts: •
cleaning and sanitisation •
safe food handling •
hygienic work practices •
food safety programs and laws, regulations and standards •
HACCP. You might consider a brief refresher with an emphasis on applying the existing knowledge and skills in the context of workplace health and safety in a commercial kitchen.
SITXWHS007 Implement and monitor work health and safety practices
SITXWHS007-Student Guide-V2.0 Page| 6 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G 1: Work health and safety information Work health and safety (WHS) is an incredibly important aspect of anyone’s role in a workplace. Without WHS policies, procedures, legislation and regulations, the number of workplace accidents, injuries and illness would be very high. WHS applies to everyone in the workplace. It is not simply the responsibility of management. SHARE PLATE In a small group, work together to brainstorm a list of accidents and injuries you believe would be common to workers in the food services industry. Share your thoughts in a discussion facilitated by your trainer. LIFT THE LID In 2018 Safe Work Australia published a document called Priority industry snapshot: Accommodation & food services. This document includes some interesting statistical information about those working in food services. Go to https://www.safeworkaustralia.gov.au/system/files/documents/1807/accommodation-food-services-
priority-industry-snapshot-2018.pdf and read the information. Share your thoughts about this document with your group in a discussion facilitated by your trainer. WHS laws, regulations, codes and standards In the hospitality environment, specifically that related to commercial cookery, there are a number of WHS requirements that must be followed. These relate to WHS and also to food safety. Each state and territory in Australia has its own WHS/OHS (occupational health and safety) laws and regulations, as well as its own regulator. Definitions •
Act: a piece of legislation that outlines the broad responsibilities/policy principles. •
Regulations: guidelines about specific areas that explain how the Act should be applied. •
Codes of practice: provide employers and employees with assistance on how to make sure they are following their legal and regulatory requirements. •
Standards: specifications, procedures and guidelines in a specific area that assist in maintaining quality, reliability, safety and consistency (such as the Food Safety Standards). •
WHS regulators: government bodies in each state that deal with matters relevant to WHS and enforce the laws.
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Concept Question 4.4
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Concept Question 4.3
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Concept Question 5.1
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Concept Question 5.3
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