Implement and monitor environmentally sustainable work practices
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Imagine Education Student Assessment Cover Sheet Course Code SIT40516 Course Name Certificate IV Commercial Cookery Unit Code BSBSUS401 Unit Name Implement and monitor environmentally sustainable work practices Due Date - 19/08/2021 Assessment Name Part A – Assessment Questions Part B – Assessment Project Student No. -189185 Student Name - Parminder Kaur Student Phone - 0415725046 Student Email - parmindee3@gmail.com Student Declaration I declare that this assessment is my own work and where my work is supported by documents from my workplace placement/employer permission has been granted. Note: This assessment will not be accepted unless all sections have been completed and the front cover has been signed and dated. Filling out this coversheet as part of an electronic submission and approving the above information will operate in the same way as physically signing this cover sheet. Student Signature Parminder Office Use Only Date: 19/08/2021 Date/s Received: Date/s Assessed: Result of Assessment: / /
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Entered on Training Plan Moderation
Signature Note for Assessors: Filling out the above Office Use Only section as part of an electronic submission will operate in the same way as physically signing this cover sheet. If not physically signed, Assessor must print their name in signature box.
Imagine Education Student Assessment Course Code and Name: SIT40516 Certificate IV Commercial Cookery Unit Code: BSBSUS401 Unit Title: Implement and Monitor Environmentally sustainable work practices For this assessment you are required to answer all of the questions. Please attach a student assessment cover sheet to each unit submission. You must complete the cover sheet in full detail. PART A – Questions. Question 1 – List and describe the 6 actions of waste management
Avoid: Means creating zero waste. e.g. walking tours are preferable to motorised tours.
Reduce: Use less of a product or engineer waste out of the production pathway, e.g. use hybrid vehicles instead of petrol powered.
Reuse: Repurpose products or materials, e.g. convert an existing structure for another use, rather than tearing it down and rebuilding.
Recycle: Items that cannot be reused can be recycled, e.g. used paper can be shredded and used to create recycled paper.
Energy Recovery: Composting, incineration for power generation and other ways of using the components of a product.
Dispose: Send to landfill. This area needs to improve. Question 2 - Which legislation governs the environment at Federal Level? What does this cover? The federal legislation concerning the environment is the Environment Protection and Biodiversity Conservation Act 1999. This Act provides a framework for protecting and managing matters of environmental national significance, which includes locations, fauna, flora and ecological communities. Question 3 - What laws do the state and local government focus on?
States and territories have a responsibility for the environment, for example the first three kilometres from the coast are considered state waters, whilst federal legislation applies thereaNer. Each state has therefore their own legislation and regulations that a company must abide by. These laws centre on- Waste, water, land use, air, litter, noise and energy. State Governments rely on partnerships with other governing bodies to enforce state environmental legislation. Question 4 – What is the Green Globe Program? How do they help businesses? The program requires restaurants, cafés and caterers to commit to: •
Using natural gas or a minimum of 20% green electricity to power their stoves •
Sending their organic waste to compost •
Recycling paper, plastic, glass, metal as much as possible •
Using energy-efficient equipment and lighting •
Using water-saving equipment and fixtures Using recycled, biodegradable and non-toxic supplies. Question 5- Restaurant and Caterers Association of Australia has developed their own program, called Green Table Australia. What does this program require from its participants? The program requires restaurants, cafés and caterers to commit to: •
Using natural gas or a minimum of 20% green electricity to power their stoves •
Sending their organic waste to compost •
Recycling paper, plastic, glass, metal as much as possible •
Using energy-efficient equipment and lighting •
Using water-saving equipment and fixtures •
Using recycled, biodegradable and non-toxic supplies. Question 6 - List 4 potential sources of information on environmental efficiency
industry associations
Government websites
customers, suppliers and other stakeholders. Customers and suppliers will probably have experience with and knowledge about other similar businesses and current trends. For example, a customer or supplier might be able to tell you about a new environmental initiative started by a similar business in another town.
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Competitors, conducting research on the competition or other companies or industry sector is a quick way to learn approaches that may have proven successful.
Question 7 – List 4 questions regarding environmental requirements when choosing suppliers-
Are you purchasing products that result in a large or small amount of waste?
Are the supplies socially sustainable, e.g. fair-trade coffee?
Is there an efficiency requirement for the equipment, e.g. star rating?
Do they offset their emissions?
Question 8 - Provide 4 suggestions for how an organisation could make improvements to water usage -
Institute appropriate purchasing policies for equipment.
Use construction materials with low water requirements.
Use greyater on gardens
Use rainwater tanks
Question 9 - List the 4 steps to initiate an Environmental Management Plan:
Recruit an environmental committee “the green team”.
Identifying Current Consumption.
Comparing to Best Practice Models.
Setting Targets for Improvement
Question 10 – An Environmental Improvement Plan is used by larger businesses to guide businesses through continuous improvement. What are the key features? 1.
Defined environmental goals •
Waste minimisation •
Cleaner production technologies •
Water and energy efficiencies •
Green office programs 2.
Action plan for achieving the goals 3.
Timelines for the goals
4.
Monitoring of environmental performance 5.
Reporting of environmental performance 6.
Contingency arrangements 7.
Senior management and affected community commitment Question 11 - What is the purpose of quality assurance? How should it be formalised? Quality assurance is a key element of continuous improvement. Measuring performance on an ongoing basis will provide reliable data that can then be used to monitor potential shortfalls or high performing sections or staff members. Simple statistics could be customer satisfaction ratings, number of complaints, product malfunctions and units of sale. They assist in identifying issues and implement improvements. This is also referred to as the Quality Improvement Cycle with ongoing steps of plan, act, evaluate and improve. Under a quality process this approach is ongoing and never stops. A clearly defined communication strategy should be part of the cycle to ensure that all stakeholders are aware of the process and any changes made. Quality assurance should be an aspect of managing sustainability practices. Policies should contain review and reporting procedures as well as investigation and rectification mechanisms. This will help to carry the strategies through to action. Question 12 - List 5 actions you might take if you observe a staff member acting in a non-compliant manner
Stop the staff member immediately.
Point out what they are doing wrong as well as the implications.
Show them your written SOP, policy or procedure and how they should follow them.
Make sure they understand how to do the task correctly.
Organise training for the staff member if required.
Question 13 - A range of methods of communication can be used. List 4.
Regular meetings - place feedback on the agenda
Email updates and summary information
Staff room noticeboards - provide pictorial overviews and celebrate champions
Executive meetings - provide strategic overview and assist with strategic decisions
PART B – Project Task 1 For this task, you are to look at the environmental impact that is occurring in your place of employment or your practical classroom. You are to identify and detail: The environmental impact caused by your classroom / workplace Ways in which you could improve the environmental impact identified Your report should contain the following information:
realistic measurements of current resources used
details of any environmental hazards
details of all environmental impact identified
Be sure to prepare yourself for your inspection by developing a checklist to follow that is suitable to your working environment Task 1 Internal workplace environment checklist Name of Workplace: Date: Are any of these facilities available within your worksite to assist with health and wellbeing activities? Yes No Comments/Actions Staff Room X
Used by team member Fresh water X
Use too much water, fix leaks, taps dripping Fridges/ Freezers X
Look at energy rating, minimise opening fridges freezers Toaster/ sandwich makers X
Normally Used to make sandwiches Microwaves X
Reheat the food Dishwasher X
Used to wash the dishes Training room X
Air-conditioning X
Used when its needs Computer Room X
Checking emails, online order or purchases Electricity X
Only used when store or restaurant is open Gas X
Used for cooking Ovens/ Hotplates X
Used while heat the platter dishes Waste paper X
Should be put in right bin like yellow bin Recycling X
Put in the recycle bins Kitchen Deep Fryers X
Used to heat oil to make food or dishes
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Environmental Impact Report And Corrective Action Plan Staff room is used when staff member is on the break. Need fresh water always in the kitchen for staff and staff need to sure that fridge door always shut to remain cooling. Some of them used toaster to make the sandwiches. Microwave used for reheat the food which is good and always be in the kitchen. Dishwasher is good idea to kept in the kitchen to wash dishes. Air condition is always used while kitchen is open, and computer room should be always open so staff member can use according to them. Electricity and gas only use when its needed. Ovens or hotplaTer used to heat the plaTer dishes. Waster paper should be in yellow bin and recycle things should be recycled in proper way. Kitchen deep fryer mainly used to heat the oil first then make dishes or curries. Task 2 Now that you have conducted an environmental analysis on your work area / classroom, you are to participate in a group discussion that brainstorms additional ways to improve the environmental impact. This session will be lead by your assessor; however it is important that you contribute. You are to present your Workplace environmental impact report to your assessor and explain the environmental impact of the organisation / section and your strategy for reducing this impact. The report is to be TYPED
. Professional layout with headings, dates and name of person writing the report.
Corrective Action Plan •
All the electrical appliances should be switched off when not in use. •
There should be regular supply of gas to avoid delay during cooking. •
The lights of the staff room should be switched off aNer use. •
The taps should be closed aNer its use. •
Microwave should be turned off when not in use. •
The water in the dishwasher should be replaced regularly. •
ANer the restaurant is closed all air conditioners should be switched off. •
Ovens and hotplates should be cleaned aNer use. •
Waste paper and recyclable products should be thrown in designated bins. •
The doors of the fridges and freezers should be closed aNer it has been used. •
Toasters and sandwich makers should be cleaned aNer ev5ery use. •
Clean the kitchen deep fryers properly to remove oil from them. Then provide a corrective action plan that prioritises the corrective actions.
Feedback Name : Parminder Kaur Signature : Parminder Date:19/08/2021 Student Declaration: I declare that I have been assessed in this unit, and I have been advised of my result. I also am aware of my appeal rights. AUDIT- Workplace Environmental Impact checklist: Date: 19/08/2021 Workplace: clock hotel Person completing the audit: Parminder Kaur Environmental impact question list Workplace procedure Fresh water Should be closed after use Fridge Shut the door after use Air condition Turn it at the end of the day Electricity Turn off after store is closed Gas Always turn it off Computer room Computer should be turn off after used Waster paper Should be in correct label bin Recycling Recycle things should be recycle Deep fryer Oil need to be changed Dishwasher Turn it off when store is closed Result: Satisfactory | Not Satisfactory | Not Assessed
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Signature: Date: / /
Name:
Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback