SITXWHS003 Assessment XXXXXXXXXXPage 1 of 16 AOI Institute July, 2022 – Version 1.1 Student Assessment SITXWHS003 Implement and monitor work health and safety practices SITXWHS003 Assessment...

SITXWHS003 Assessment                           Page 1 of 16
AOI Institute                                  July, 2022 – Version 1.1
Student Assessment
SITXWHS003 Implement and monitor work health and safety practices

SITXWHS003 Assessment                           Page 1 of 16
AOI Institute                                  July, 2022 – Version 1.1
In order to be assessed as Competent (C) in this unit, you need to provide evidence which demonstrates that you can perform the required competencies to the required standard. Competency depends on consistently demonstrating the skills, attitude and knowledge that enables you to complete workplace tasks confidently in a variety of situations.
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 a
angements, risk assessments, work health and safety training, and the maintenance of records.
To attain competence in this unit you must:
    Successfully complete the Theory Assessment via the exam portal
    Successfully complete the Report and the Case Studies and upload your answers in one word document via the student portal
    Successfully complete the Practical Assessment Activity (Trainer to observe)
SITXWHS003 Implement and monitor work health and safety practices
Report
Instructions:

You are to write a report on implementing and monitoring work health and safety practices. Your answers will form part of the evidence gathered for this unit. You must complete and submit this report to your trainer for assessment by the due date provided by your trainer via your student portal. Your trainer will provide you with the due date at least 3 (three) weeks before the assessment is due.

Report
Your task is to write a report on implementing a health and safety program for a chosen tourism, travel, hospitality or events business operation workplace. Research the requirements of your state or te
itory’s health and safety legislation. You can address the requirements of an organisation for which you work, if it is a tourism, travel, hospitality or events business operation. If you are not working, you can use generic terms to describe the program that might be implemented in any tourism, travel, hospitality or events business operation.
This project will assess the required knowledge for this study unit. You must demonstrate understanding of:
    relevant legislation
    employer responsibilities
    employee responsibilities
In your report:
    Describe the workplace: industry area, products and services, main work practices.
Everybody requirements to think often about wellbeing. Indeed, even fighters reserve the privilege to a working environment where they have a solid sense of reassurance and secure as could be expected. At Rattle and Ham, we need to accomplish a complete deficiency of zero typical business days because of any mishap or injury. To achieve this, we are devoted to the security and wellbeing advancement of representatives who are looking for their uprightness, a preventive culture and taking care of oneself, the execution and upkeep of the Safety Management System and Health at Work, the mediation of dangers by referencing the dangers with more noteworthy valuation, and constant improvement.
    Clearly explain the health and safety legislation relevant to that workplace or industry area.
In the restaurant industry we need to be aware of the following laws and regulations:
Responsible service of alcohol
Food Act 2006
Food production Act 2000
Work health and safe Act 2011
    How would you develop the program, with who would you consult and how would you implement the program?
All administration levels are responsible for cultivating a protected and solid work environment, sticking to the significant lawful necessities, uniting partners in the Occupational Health and Safety Management System, and distributing human and specialized assets as well as meeting physical and monetary requirements.
    What are the most important aspects of the program and how would you allocate responsibilities?
accountable parties It's critical to realise that everyone in the organisation plays a vital role when discussing health and safety. In our situation, these are.
Risk Identification: All project stakeholders
Risk Registry: Project Manager
Risk Assessment: All project stakeholders
Risk Response Options Identification: All project stakeholders
Risk Response Approval: PM with concu
ence
Risk Contingency Planning; Project Manager(s)
Risk Response Management; Project Managers Risk Reporting; Project Manage
    How would you provide appropriate health and safety information to the employer, employees and any other, relevant stakeholders?
To execute their jobs safely and productively, all employees, contractors, and temporary workers must abide by safety standards and procedures. They must also promptly notify the organisation of any situations that might have negative effects on their coworkers or the business.
    How will hazards be identified and risks assessed?
To evaluate the different dangers that occur in the kitchen of the restaurant Rattle & hum we evaluate the different functions of the workers.
Hazard
Example
Potential Harm
Manual tasks
Standing for more than six hours, using a knife repeatedly, and a
uptly weighing large things
Standing for more than six hours, using a knife repeatedly, and a
uptly weighing large things
Electricity
• Contact with electrical cords from ovens and food warmers
shock, burns, organ and nerve damage that results in life-long harm or death
Extreme temperatures
• Sudden temperature changes
The paralysis of the face can result from temperature changes from hot to cold.
INSIGNIFICANT
MINOR
MODERATE
MAJOR
SEVERE
ALMOST CERTAIN
MEDIUM
MEDIUM
HIGH
HIGH
EXTREME
LIKELY
MEDIUM
MEDIUM
MEDIUM
HIGH
EXTREME
POSSIBLE
LOW
MEDIUM
MEDIUM
HIGH
HIGH
UNLIKELY
LOW
LOW
MEDIUM
MEDIUM
HIGH
RARE
LOW
LOW
LOW
MEDIUM
HIGH
    What procedures would you put in place to develop, implement and monitor controls? Who else would be involved?
He informs us after assessing the hazards that:
Manual labour has a high risk due to the likelihood that it will occur and the potential for mild injury.
Electricity has a minimal danger since it seldom occurs and causes very little harm.
Extreme temperatures ca
y a medium risk due to the possibility of occu
ence and potential for mild injury.
ecording and assessment
The process of identifying hazards, evaluating their risks, and controlling them is ongoing. As a result, every two years in rattle & hum, examine the efficiency of the danger assessment and management methods.
numerous inspections that were planned.
    Electrical Installations Per Month
    Internal and outside lighting every month
    Firefighting tools and apparatus Quarterly
    Monthly Unsafe Acts Sampling
    Daily use of Personal Protection Equipment
    How can the effectiveness of controls be monitored?
Staff training and communication
The following sorts of internal data are available to us as we prepare to deliver this software to new workers:
    Face-to-face talks are required when co
esponding with a specific employee.
    Emails: for all staff
    official co
espondence: for managers
    Mobile devices: if necessary, for the entire crew
    What questions can you ask to identify inadequacies in control measures? List at least 5. You may refer to Safe Work Australia’s Code of Practice on How to Manage Work Health and Safety Risks (2011)
1. What dangers exist?
2. Who could suffer harm and how
3. What are you doing right now?
4. Do you need to take any additional steps to reduce the risk?
5. Who ought to ca
y out the actions?
    What training do you think should be provided and to whom? Who should deliver training?
What are the hazards
Who may be harmed and how
What are you already doing?
Do you need to do anything else to control the risk?
Actions by who
1. Spending over six hours on your feet
2. repeatedly swinging the knife
3. unexpectedly weighing large goods
1. Long periods of standing might cause muscular difficulties in workers.
2. The motions made by the knife might trigger carpal tunnel syndrome in workers.
3, Lifting large goods may cause staff to experience back issues.
1. Every three hours of work are interspersed with 30 minute
eaks
2. Activities are altered hourly
3. Weight lifting capacity is taught in the training.
taking longer rests and raising your legs
NO
NO
Head Chef
Head Chef
Head Chef
eing exposed to electrical connections from ovens and food warmers
Touching these wires might cause burns or electrocution in workers.
Wires that are exposed should be covered right once since they offer a risk that might be fatal.
Head chef
unexpected temperature fluctuations
Changing from hot to cold can paralyze the face.
To enter the chilly chambers, a gift jacket is provided.
NO
Head chef
    What records and reports should be kept and how might any collected data be used?
At the conclusion of the assessment of the risks in the restaurant, it is possible to determine that the most obvious risks in the kitchen are repetitive movements, prolonged periods of standing, and a
upt temperature changes. However, the risk analysis informs us that only tasks involving a knife pose a significant risk to workers. On the other hand, as the preceding table illustrates, it is feasible to establish that the restaurant has taken sufficient precautions to reduce and eliminate the risk. However, I think that the electrical risk that the restaurant presents might be avoided with routine equipment maintenance.
SITXWHS003 Implement and monitor work health and safety practices
Case Studies
Instructions:

You are to complete the following case studies on implementing and monitoring work health and safety practices. Your answers will form part of the evidence gathered for this unit. You must complete and submit this report to your trainer for assessment by the due date provided by your trainer via your student portal. Your trainer will provide you with the due date at least 3 (three) weeks before the assessment is due.

Case Study 1
Your task is to read the following scenario and complete the tasks below.
Scenario:
In the Central Sterile Supply Department (CSSD) of a large metropolitan hospital, enrolled nurses are required to prepare and pack theatre trays for sterilisation and dispatch to the hospital’s operating theatres. The procedure requires the nurses to bend over a large, deep sink to wash various steel instruments and trays in warm soapy water. The tiled floors in front of the sink are often wet, and slips are not uncommon. 
After washing and drying the instruments and trays, the nurses package them according to theatre requirements. They wrap the instruments of varying sizes and weights in cloth and ca
y them from the preparation area to the high temperature sterilisers, where they lift them onto racks, ready for sterilisation. On completion of the sterilisation process, the nurses remove the trays from the steriliser and ca
y them past the preparation bench to load them onto trolleys for transfer to the theatre. 
Due to budget cuts some months earlier, the number of CSSD staff has been reduced by three. However, due to increasing waiting lists for elective surgery, the hospital administrators have decided to increase the number of operations ca
ied out by 15%. To help, a nurse’s assistant was employed two days before the scheduled increase in theatre use. 
The increased workloads mean that the nurses are unable to provide a formal job induction to the new employee. The employee is assigned the job of packing the washed instruments onto the trays using a checklist. 
In theatre, staff are finding inco
ect instruments on the trays.
Tasks
1) List the hazards associated with this scenario.
Hazard Identification Tool
Task, activity or work area
Hazard
Risk
Cause/Management
Sterilizing equipment
Workplace habits: stooping over the sink.
Back injuries
smaller, higher sinks
misuse of a piece of equipment
Injuries and delay
Include an orientation procedure, and create a checklist
conflict
Poor management of theatre
poor performance
certain equipment not being sterile
Contamination
A device that ensures that everything is sterile can be used to do this.
2) In the table, document the risk level for each hazard identified. Use the risk assessment matrix provided.
Show how you came to your final risk assessment. For example, Likely + Minor = High.
Risk Assessment Matrix
Probability
Consequences
Negligible
Mino
Majo
Critical
Catastrophic
Almost certain
High
High
Extreme
Extreme
Extreme
Likely
Moderate
High
High
Extreme
Extreme
Possible
Low
Moderate
High
Extreme
Extreme
Possible, but unlikely
Low
Low
Moderate
High
Extreme
Improbable
Low
Low
Moderate
High
High
3) Use the risk priority table to list the hazards in priority order—from most urgent to least urgent.
Risk Priority Orde
The most urgent risks:
Work practices—bending over sink
E
or in using an equipment
Non-sterilisation of certain equipment
The least urgent risks:
Conflict
Case Study 2
Your task is to read the following scenario and complete the tasks below.
Scenario:
A college that trains people for the hospitality industry operates a number of kitchens and restaurants.
A large food store supplies the cookery lecturers, who place food orders and collect them daily for the classes and the restaurants.
An industrial washing machine is located in the food store near the service desk. Tea towels used in the kitchens are washed daily in the machine.
The washing machine is quite old and food store staff have started to complain about the noise it generates. The initial response to this complaint was to put the food store staff in hearing protectors (earmuffs or earplugs).
However, since their work is of a service nature, they need to be able to communicate with the cookery lecturers and other staff.
Tasks
1) List at least one control measure at each level of the hierarchy of control.
Hierarchy of Control
Level
Control Category
Control Measures
1
Elimination
When a circumstance can be removed from the regular working settings, the danger is eliminated.
2
Substitution
For instance, if a professional replacement is the recommended course of action because the risk is not being handled effectively, this must be done.
3
Engineering controls
Insulate the walls and place the washing machine in a separate room.
4
Isolation
To make sure that you are not sharing the risk with other scenarios, place the danger in a remote spot.
5
Administrative controls
These may involve staff mentorship, onboarding, and training.
6
Personal protective equipment
Utilizing the proper tools to prevent accidents is a better way to avoid problems and lower your risk exposure.
2) What is the most important requirement regarding control in a situation like this?
The most important requirement is to stay aware of the situation and know what steps and actions to take at that point of time. Having a good presence of mind is mandatory.
3) What method of control should be adopted and why?
Containment of risk separately is very important to control the risk so that the outcome is not catastrophic.
Case Study 3
You are a senior health and safety representative responsible for the health, safety and security of employees, customers, visitors and property in a Happy Feet Hotel. You have been asked by your manager to monitor adherence and ongoing compliance to organisational WHS procedures during day-to-day operations and take prompt actions to address non-compliance with procedures and safe work practices.
Your task is to write a report to your manager summarising your findings and recommending any control actions to remove, reduce, or manage hazards. You need to refer to Happy Feet WHS Policy and Procedure to complete this case study (Appendix 4).
Part of this Case Study is a Practical Demonstration to be completed in the classroom. Please refer to Practical Demonstration section for more details and instructions.
In your report, explain the following:
1) How will you monitor adherence and compliance to the WHS procedures in the hotel?
I will make sure all the employees follow the code of practices diligently. Weekly meetings and regular work update from all employees is a method to keep the adherence to WHS procedures in the hotel in check. Not stressing on the negative is a must to keep the workers boasted.
2) What action and when can you take to address non-compliance with the WHS procedures?
By eliminating or reducing hazards at work, the Work Health and Safety Act of 2011 (the "WHS Act") seeks to safeguard employees against injury to their health, safety, or welfare. A violation of the Act can result in fines, jail time, or both. Keep the employees informed of the repercussions of their behaviour in order to resolve non-compliance with WHS rules.
3) During the monitoring of day-to-day operations, you have found out the following WHS non-compliances:
Identified WHS Non-Compliances
Kitchen area
Out of 28 times you visited the kitchen area there were spills and items on the floor 16 times (items on the floor included
oken plates, glasses, greasy soup)
Kitchen staff – had cuts and burns from preparing food on all occasions
One new kitchenhand, Joe Black, was lifting a heavy pot of hot soup by himself and he spilled it over himself and was severely burnt. He had to be taken to hospital, where he spent 2 weeks. It happened on 4 Feb 2020 at 12:05pm in the kitchen next to the stove. The accident was witnessed by you.
On 3 occasions you have witnessed abusive and aggressive behavior from the chef when he was screaming at the other members of staff and throwing plates at them
On 2 occasions you have witnessed chef cleaning an oven with a hazardous cleaning chemical without any PPE
Waiting area at the reception
The floor was freshly cleaned, but there was no WHS signage
A plastic bottle with some hazardous cleaning substance was forgotten next to the flowerpot
Untidy electrical cables behind the receptionist desk
Receptionist Kate sits very closely to her computer screen all day and her posture is te
ible. She never leaves her desk- not even for lunch!
Second receptionist Lucy is listed as the second First Aid Officer, but she has not undertaken any first aid training
Housekeeping:
Emergency exit from the accommodation area is blocked by empty boxes and ga
age
Pool area:
Lightning was not working in the evening
In relation to the identified WHS non-compliances, complete the tasks below:
Written tasks:
Identify the hazards, conduct the risk assessment and list suggestions for controlling the identified risks. Advise the methods of eliminating/ reducing the risk using the Hierarchy of Control.
    Complete this task by using the Hazard Checklist (Appendix 1) and the Risk Assessment Table (Appendix 2). You will need to add any missing hazards. You need to complete these WHS documents electronically, please do not print them.
    Complete the Hazard Reporting based on the incident of lifting a heavy pot and spilling a hot soup. You must complete the form in line with the WHS Policy and in line with legal requirements.
Practical tasks:
Hold a consultation session with either kitchen staff or the receptionists (select only one group of employees) and provide WHS information to them.
    This task is part of the practical assessment and will be conducted in the classroom. Duration of this activity is 5-10 minutes. Refer to the Practical Demonstration – Part A for more details.
    Explain relevant WHS information and procedures to personnel (identified hazards and risks, control measures you want the employees to take)
    Inform the staff how you will make all cu
ent WHS information readily accessible to them.
    Provide opportunity for staff to contribute their opinions on cu
ent and future WHS management practices. Staff will be represented by the classmates.
    One of the employees provides you with a hazard report. Refer to Appendix 3. Your task is to:
    Respond to this hazard report and identify 1 (one) mistake the employee has done
    Discuss with others what could have happened. Was this a near miss or accident or incident? Coordinate and participate in risk assessment with others. What is a probability and consequence of this hazard?
    Suggest any risk control methods or refer to appropriate person if control of this hazard is outside scope of responsibility.
    Discuss how you will monitor effectiveness of the suggested control measures.
    Complete the last section of the hazard report in Appendix 3:
Was it possible to prevent this incident?
    What will you do to prevent this happening again?
    You need to have a one-on-one meeting with the chef showing abusive and aggressive behaviour towards the colleagues. You need to talk to this chef and discipline him for WHS non-compliance and bullying. This will be part of the practical demonstration.
    This task is part of the practical assessment and will be conducted in the classroom. Duration of this activity is 3-5 minutes. Refer to the Practical Demonstration – Part B for more details.
Written tasks:
During the consultation process, the employees have expressed concerns that they do not have sufficient knowledge/ understanding of safety procedures and legislative requirements in the workplace. They also feel that the incidence of accidents is higher than it should be. 
You have also identified some training needs from Task 3 - Identified WHS Non-Compliances.
    Your task is to submit to senior management, a proposal for a formal health and safety training program required to fill each employees skills gap
    What information would you include in the proposal and how would you encourage senior management to support this initiative? (e.g. timeframes, financial costs, other resources)
    What procedures would you follow in gathering data and information to support your proposal?
    Explain what critical health and safety information should be contained in a new worker induction program.
    Explain how you will monitor effectiveness of training? Why is only providing induction training and no follow-up training unsatisfactory?
    During a lunch
eak in the lunchroom, your colleague informally mentions they have identified a hazard in the hotel. You are unsure if they have completed a hazard identification tool/ register or formally told the HSR or supervisor. What should you do? Write your answer below:
SITXWHS003 Implement and monitor work health and safety practices
Practical Assessment Activity
Role-Play (simulated work environment)
Part A
Following on from ‘Case Study 3, Part 3c’ you are to hold a consultation session with either kitchen staff or the receptionists (select only one group of employees) and provide WHS information to them.
To support the simulated work environment your fellow students and your Trainer will act as the Happy Feet Hotel staff to whom you must provide WHS information. This consultation session will take place in the classroom environment on a date allocated to you by your trainer. Duration of this meeting should be approximately 5-10 minutes.
Your Trainer will observe this task and assess your ability to:
    Hold a consultation session with either kitchen staff or the receptionists and provide WHS information to them.
    Explain relevant WHS information and procedures to personnel (identified hazards and risks, control measures you want the employees to take)
    Inform the staff how you will make all cu
ent WHS information readily accessible to them.
    Provide opportunity for staff to contribute their opinions on cu
ent and future WHS management practices.
    Discuss with other employees the hazard report provided to you by the employee:
    What was the mistake, what could have happened, was this a near miss or accident or incident, assess the risk and determine the probability and consequence of this hazard.
    Suggest any risk control methods or refer to appropriate person if control of this hazard is outside scope of responsibility.
    Discuss how you will monitor effectiveness of the suggested control measures.
Part B
Following on from ‘Case Study 3, Part 3d’ you are to have a one-on-one meeting with the chef showing abusive and aggressive behaviour towards the colleagues. You need to talk to this chef and discipline him for WHS non-compliance and bullying.
To support the simulated work environment your fellow student or your Trainer will act as the Happy Feet Hotel chef who you need to discipline. This meeting will take place in the classroom environment on a date allocated to you by your trainer. Duration of this meeting should be approximately 3-5 minutes.
Your Trainer will observe this task and assess your ability to:
    Have a one-on-one meeting with the chef showing abusive and aggressive behaviour towards the colleagues.
    Talk to this chef and discipline him for WHS non-compliance and bullying.
The Trainer will complete an electronic Trainer Observation Checklist for both parts of the practical demonstration, and it will form part of the evidence gathered for this unit.
Please note: Once the practical assessment has concluded, you are to submit your written answer for all tasks to your trainer via the student portal as one document.
SITXWHS003 Implement and monitor work health and safety practices
Trainer Observation Checklist
Part A
Did the student hold a consultation session with either kitchen staff or the receptionists and provide WHS information to them?
Did the student explain relevant WHS information and procedures to personnel (identified hazards and risks, control measures they want the employees to take)?
Did the student inform the staff how they will make all cu
ent WHS information readily accessible to them?
Did the student provide opportunity for staff to contribute their opinions on cu
ent and future WHS management practices?
Did the student discuss with other employees the hazard report provided by the employee?
Did the student discuss the mistake, what could have happened, was this a near miss or accident or incident, assess the risk and determine the probability and consequence of this hazard?
Did the student suggest any risk control methods or refer to appropriate person if control of this hazard is outside scope of responsibility?
Did the student discuss how they will monitor effectiveness of the suggested control measures?
Part B
Did the student have a one-on-one meeting with the chef showing abusive and aggressive behaviour towards the colleagues?
Did the student talk to this chef and discipline him for WHS non-compliance and bullying?
Appendix 1: Hazard Checklist
Happy Feet Hotel
WHS Hazard Checklist
Student Name:
Date:
SITXWHS003 Assessment                                   Page 16 of 16
AOI Institute                                  April, 2020 – Version 1
Potential Hazard
Concerns/ hazards identified
Risk Assessment
Action Plan (suggestions for controlling the hazard and risk)
Fire Protection
Exiting, Detectors, Sprinklers
Sprinklers and detectors aren't working.
High
Fix and frequently inspect all sprinklers and fire detectors.
Electricity
Power Outlets, Circuits
electric dangers (e.g. appliances, power sockets, etc.)
Medium
Senior managers connect with personnel on a regular basis (at least monthly) to show that they are leading in safety, for example, by taking five minutes to conduct casual safety chats.
Machinery / Equip Safety, Servicing
Unguarded equipment, including moving parts, and equipment with protections removed or that a worker might accidently contact
Low
The risk management approach includes active participation from managers and supervisors.
Building Access Stairs, Safety Rails
Frequent lifting
Low
Hazardous jobs or WHS risks are discovered and recorded
Floor Coverings
Good
Low
Senior management are often updated on the status of the scheduled activities.
Heating / Air-Conditioning
Function well
High
Individuals are given tasks, and realistic deadlines are established for accomplishment.
Lighting
poor or inadequate lighting
High
The top WHS concerns are given the appropriate amount of funding.
Cabling
PCs, Phones, Powe
Confined
high
Using the company's Risk Score Matrix and appropriate risk management techniques, risks and hazardous jobs are evaluated and prioritised.
Environment
Noise, Odours, Radiation
Extremes of temperature
Medium
All operational actions must be taken into account.
Emergency / Evacuation Procedures
E.g. Posters, Exit Signs
Door is occupied with stuff
Medium
Supervisors conduct investigations into occu
ences to determine the reasons and provide co
ective measures.
Safety Procedures Posters, Exit Signs
manual handling hazards
Medium
Safety performance standards are included in service contract specifications. Safety performance standards are included in service contract specifications.
First Aid Equipment
Liquids like cleaning products, paints, acids, solvents
High
The safest goods and services are sought for to be purchased.
Storage Areas
chemical hazards (e.g. cleaning products
Medium
Risks connected to the materials and equipment being acquired are taken into consideration
Student:
Signed:
Appendix 2: Risk Assessment Table
CONSEQUENCE
PROBABILITY
Level of Risk
Frequent
Probable
Occasional
Remote
Catastrophic
High
High
High
Medium
Fatal
High
High
Medium
Medium
Critical
High
Medium
Medium
Medium
Marginal
Medium
Medium
Medium
Low
Negligible
Medium
Medium
Low
Low
Appendix 3: Hazard Report
What
Happened
Give a
ief description of the event. Include a description of the work being done at the time.
When using the washing machine, it was making weird sounds (for over a month now) and now I saw some sparks, too.
Injury
Give a
ief description of the nature and extent of any injury:
There was no injury
Admitted to hospital?
No
Damage
Give a
ief description of any damage to plant or property
There is no damage to the washing machine, though it is an old machine showing signs of wear and tear.
When
Time of the incident
11:15am
Date of the incident
1 April 2020
Where
Location of the incident
Specify site within workplace (e.g. bathroom area, cafeteria etc.)
Housekeeping area in the laundry section
Address of the workplace
Street Address:
10 Whiteman St
Southbank VIC 3006
Phone: 9444 4449
Who
Injured person
Name: N/A
Position: N/A
Witness/es
Name/s: N/A
Workplace
Registered Business Name:
Happy Feet Hotel
Reported by
Name: Esmeralda Green
Position: Head of Housekeeping
Date: 17 April 2020
Why
Probable cause of the incident
Old machine
Was it possible to prevent this incident?
What will you do to prevent this happening again?
To be completed by the student
    
Appendix 4: Happy Feet WHS Policy and Procedure
Introduction
Our Work Health and Safety Management System is the framework of how we organise Work Health and Safety (WHS) in Happy Feet hotel. This Policy and Procedure Manual is organised in accordance with AS/NZ 4801- Occupational Health and Safety Management Systems and includes references to applicable WHS legislation.
This WHS...