Assessment Tasks_SITXWHS002_Jaspal_Draft

1. Define the following terms: Hazard: Something that has the potential to harm a person. Hazards at work in the tourism, travel, and hospitality and event sectors may include sharp tools; hot equipment; moving vehicles; chemicals, electricity; working at heights; etc. Risk: the possibility that harm (death, injury or illness) might occur when exposed to a hazard. 2. Why is it important to identify hazards and assess risks? Risk assessments are very important as they form an integral part of an occupational health and safety management plan. They help to:  Create awareness of hazards and risk.  Identify who may be at risk (e.g., employees, cleaners, visitors, contractors, the public, etc.).  Determine whether a control program is required for a particular hazard.  Determine if existing control measures are adequate or if more should be done.  Prevent injuries or illnesses, especially when done at the design or planning stage.  Prioritize hazards and control measures.  Meet legal requirements where applicable. 3. How and when are hazards identified in an organization? Students are encouraged to research this information on the internet.  Routine health and safety audits  Changing work practices, procedures or the work environment  Purchasing new or used equipment or using new substances  Planning to improve productivity or reduce costs  Responding to workplace incidents (even if they have caused no injury)  Responding to concerns raised by workers, health and safety representatives or others at the workplace. If you manage your own claims and losses or have employees that work closely with them, you can perform internal research to identify risks across the organization. With simple observation, you may be able to recognize areas where things are not being done correctly. Abnormally high costs in one department may also suggest an unmitigated risk. With data and trend analysis, you can identify the root causes of occurrences. Incidents and near misses are key indicators of problem areas that need to be addressed by the risk management team.

4. For each of the following types of workplace, please state which methods for identifying hazards might be appropriate (Students are advised to research the internet): Workplace Methods Bar and night club WHS commitment meeting to comply with relevant WHS legislation and with. Kitchen Observing daily activities Reviewing injury or illness registers Restaurant Investigating staff complaints or reports of safety concerns Holiday Park Environmental monitoring of the workplace by the manager 5. Make a list of five hazards, which can exist in a workplace. For each hazard, please explain the harm that could be caused. Hazard Potential harm Manual tasks Strenuous activities (e.g. lifting and moving boxes) or repetitive movement can cause muscular strain Psychological stress Working with stress at workstation cause harm because it decreases our concentration on our work Electricity Potential source of ignition if near to flammable substances. Exposure to live electrical wires can cause shock, burns or death from electrocution Hazardous chemicals Chemicals (such as acids, hydrocarbons, heavy metals) and dusts (such as asbestos and silica) can cause respiratory illnesses, cancers or dermatitis Noise Exposure to loud noise can cause permanent hearing damage 6. There are some generic situations given below, which we all confront in our day-to- day life. You need to answer as to how to deal with each of the following situations? An Electrical contractor at your workplace has left sharp tools scattered across the floor in an office Inform the Site Manager as soon as possible and move those sharp tools to the safer location. Appoint someone to attend hazard urgently too.

reported every few months, it is easy to see from the audit trail that this is a recurring issue and that whatever action has been taken has not eliminated the hazard. This is much more effective than relying on people’s memories. 8. Design a document for recording identified hazards in the training room/class room, and then complete it as a team (i.e. create the form and then use it). What are the hazards? Who might be harmed and how? What are you already doing to control the risks? What further action do you need to take to control the risks? Who needs to carry out the action? When is the action needed by? Done Contact with sharp equipment’s Kitchen staff can be injured. Safety equipment’s and first aid box provided to kitchen staff Arrangement of medical service or shift person into hospital if injury is severe Safety manager/ supervisor As soon as possible when incidence happen Yes 9. What risk assessment tools are normally used in the organizations? Research the internet. Hazard appraisal apparatuses and layout archives are utilized in my association are:  Checklists  Codes of training  Standards  Guidelines 10. Describe the risk assessment procedure. Your answer must include when and where risk assessments are conducted. Risk assessment procedures:  Identify the hazards  Decide who might be harmed and how  Evaluate the risks and decide on the precautions  Record findings and implement them

 Review assessment and update if necessary The Health and Safety Executive (HSE) says risk should be assessed every time there are new machines, substances and procedures, which could lead to new hazards. An employer should carry out a risk assessment:  Whenever a new job brings in significant new hazards. If there is high staff turnover, then the way new staff do their work should be checked against the risk assessment, and training provided in safe working practices if necessary;  Whenever something happens to alert the employer to the presence of a hazard – for example, an unusual volume of sickness absence, complaints of stress and bullying, or unusually high staff turnover;  In response to particular changes to the level of risk to individual employees – for example, where an employee returns to work after a period of long-term sickness absence. 11. How would you approach a situation where you and the other person, you were working with disagreed about a risk assessment?  I would complement them on any of their suggestions that I think are workable.  I would suggest my own ideas, rather than demand them. In addition, explain how my ideas could benefit the organization.  I would aim to solve the disagreement, rather than win the argument. I will be prepared to compromise. 12. What could be the consequences of the following hazards and how would you rate the likelihood of them resulting in harm in your organization using the following scale: Certain to occur - expected to occur in most circumstances Very likely - will probably occur in most circumstances Possible – might occur occasionally Unlikely – could happen at some time Rare – may happen only in exceptional circumstances Hazard Consequences Likelihood Drawers on a filing cabinet being left open May happen only in exceptional circumstances Rare

• Checkout food planning region is spotless or not. • Check the food is secured or not 14. Assume that you have carried out a risk assessment in relation to the following hazards. What actions can you suggest to eliminate or control each risk? Hazard Possible Actions Drawers on a filing cabinet being left open Always close the cabinet after use Always load bureau from base up to look after security Always label it if its messed up Wet floor in the hotel foyer after cleaning Always utilize wet floor sign sheets. Use right synthetic compounds. Always plan a cleaning when there is less traffic. Hot drinks dispenser discharges steam when empty Wear gloves. Turn them off. Give some an ideal opportunity to cool them Food debris on the floor in kitchen Regular cleaning pest control Schedule completely cleaning each week. Flies accessing food preparation areas Always clean food readiness territory after each utilization. Use bug controlled use flies shout. Always spread the food 15. What might happen if records of risk assessments are not kept? All businesses have an obligation to guarantee all staff know about and comprehend the hazard evaluations, which are connected with their work and the earth in which they work. A specialist individual who inability to do this can bring about enormous fines and opens up the chance of mishaps in the work place. 16. Why is it important for others to be involved in deciding how to eliminate or control a risk? Other people may offer perspectives, which would not otherwise be considered. I may find that highly effective solutions are developed when working in collaboration. 17. What approaches can you use to encourage others to contribute to discussions about eliminating or controlling risks?  Good active listening skills (i.e. real listening rather than ‘pretend’ listening)  Suspending my own views while others express theirs

 Letting others speak without interruption  Encouraging others to contribute their ideas  Provide them with instructions and ask for feedback.  Outline an issue and encourage group members to share their perspectives. 18. What are the possible consequences if others are asked to contribute but their views are ignored? If their input is not sought then there is a danger that they will not fully comply with any subsequent changes. 19. What general measures could be taken to eliminate or control risks? The overall measures could be taken to wipe out or control dangers are:  Eliminate the hazard  Substitute the hazard with something lesser risk  Isolate the hazard from individuals.  Use engineering controls  Use administrative controls  Use personal protective equipment 20. Take an example of a hazard/risk identified earlier (e.g. drawer on a filing cabinet is left open) or generate a new example. Identify a range of possible actions to eliminate the risk. For each option, outline a brief plan for implementing the actions you recommended. An example for Wet floor in the hotel foyer after cleaning  Cleaning the floor only when there are no other personnel using the kitchen until the floor is dry  Cleaning the kitchen floor in zones, allowing each area to dry before use  Putting cones/warning signs in the areas which have been recently cleaned  Using floor cleaning equipment which ensures that the floor dries in minimal time  Replacing the floor with a quick-drying surface, etc. References:- Identify hazards, assess and control safety risks, Course Book, 2021, retrieved on 15 th December 2022, from https:// futuragroup.com.au

Company name: DC Hotels Assessment carried out by Jaspal Date of next review: 19/12/2022 Date assessment was carried out 19/11/2022 Hazard 1: Wet floor or broken stairs What are the hazards? Who might be harmed and how? What are you already doing to control the risks? What further action do you need to take to control the risks? Who needs to carry out the action? When is the action needed by? Done Slips/trips or wet floor or broken stairs All workers of organisation and customers can sleep from the stairs Put wet floor sign. Replace broken stairs and made arrangement of first aid box for any injuries happen Arrangement of medical service or shift person into hospital if injury is severe Safety manager/ supervisor As soon as possible when incidence happen Yes Hazard 2: Contact with steam/hot water What are the hazards? Who might be harmed and how? What are you already doing to control the risks? What further action do you need to take to control the risks? Who needs to carry out the action? When is the action needed by? Done Contact with steam/hot water Kitchen staff. A person’s skin can be burn badly. Safety equipment’s and first aid box provided to kitchen staff Arrangement of medical service or shift person into hospital if injury is severe Safety manager/ supervisor As soon as possible when incidence happen Yes Hazard 3: Contact with sharp equipment’s

What are the hazards? Who might be harmed and how? What are you already doing to control the risks? What further action do you need to take to control the risks? Who needs to carry out the action? When is the action needed by? Done Contact with sharp equipment’s Kitchen staff can be injured. Safety equipment’s and first aid box provided to kitchen staff Arrangement of medical service or shift person into hospital if injury is severe Safety manager/ supervisor As soon as possible when incidence happen Yes Hazard 4: Fire What are the hazards? Who might be harmed and how? What are you already doing to control the risks? What further action do you need to take to control the risks? Who needs to carry out the action? When is the action needed by? Done Fire All workers of organisation and customers. Due to fire, a person can be burn or die. Installed fire safety instruments for in cases of fire Arrangement of medical service or shift person into hospital if injury is severe Safety manager/ supervisor As soon as possible when incidence happen Yes Hazard 5: Fault in electric/gas appliances

Hazard 7: Food handling What are the hazards? Who might be harmed and how? What are you already doing to control the risks? What further action do you need to take to control the risks? Who needs to carry out the action? When is the action needed by? Done Food handling Customers. Contaminate food can produce serious toxins on the food which lead to unpleasant illnesses. Storing food in cooled condition and correct temperature. Arrangement of medical service or shift person into hospital if person health is severe Safety manager/ supervisor As soon as possible when incidence happen Yes

References:- Identify hazards, assess and control safety risks, Course Book, 2021, retrieved on 15 th December 2022, from https:// futuragroup.com.au