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Assessment task 1: Knowledge question

Question 1
1. Identify hazards and assessing risk for safety
2. Right decision take right time for reduce risk.
3. Creating the risk assessment and management plan.
4. Change in some work that affects the employee productivity and safety of workers.
5. Provide insurance and compensation policy for employees.

Question 2
1 checks all machine and equipment are safe and stable at work place for productivity.
2. How to work employee and analyze and organize the better way for achieve goal before
3. Provide training and instruction of employee.
4. Make sure employee is aware about hazard and policies of company. And continuously
monitor health of workers.

Question 3
1 .Know all hazards that can hold on work place and keep safe and follow guideline of company.
2. Safe use of machines is requiring all knowledge about equipment and machine before use.
3. Follow all safety signs and warning signal for your health.
4. Workers should follow WHS regulation for safety and welfare purpose.

Question 4
1. Consult about the important decision with employee that give the engagement of employee.
2. Changes are requiring for safety purpose and better health of employee.
3. Consult for hazards and assessing the risk.

Question 5
1. Identify all hazards that affect work force and assessing risk.
2. Control risk by making perfect decision and eliminate the risk.
3. If changes require than change the work place facilities and control hazards and risk.
4. Take care of employee health because better health is important for workplace.

Question 6
1. Management team consults regarding the WHS issue.
2. Employee who share work and consult directly or indirectly with workers.
3. Health and safety department with who manage this consult with person
4. Operational meeting is part of consult.


Question 8
The representative who is commonly referred to as the HSR is the worker who elected to serve
the health and safety measures and is interested in their work.
Roles and responsibility of a health and safety representative
He has to represent the workers on the health and safety measures and help them in the
discussion he has to do the discussion with the manager and provide hazards and safety issues.
He has to monitor the entire organization’s working conditions. and ensure that everything is
Helps to promote the develop the safety and health of employees at your workplace. Provide a huge role in communication link or bridge between the people the workers and the
He has to inspect or investigates the complaints from the employees (Mambwe, et al., 2021).

Question 9
To reduce or prevent risks related to health by ensuring that all the machines and pigments are
well and safe.
It is the employer’s duty and responsibility to protect the employee’s health by taking safety
Provide employees a safe and healthy environment that is free from serious hazards and health
issues and comply with the set standard (Nielsen, 2014).

Question 10
1. Represent the workers about any problem and health and safety of employee.
2. Investigate complaint from team about work and health or safety.
3 .identify potential hazards and risk and conduct audit at workplace about health and safety.
4. The important work is resolved health and safety issue.

Question 11
1. When new machine or equipment installed at work place and procedure changes.
2. When new information regarding health and safety risk becomes available means follow WHS
3. If worker do any mistake on new work than find WHS hazard at workplace.
4. after an accident WHS hazard take place

5. If you don't follow hazard guide and new work do and injure.

Question 12
1. physical hazard
2. chemical hazard
3. workload hazard

Question 13
1. Collect the information about workplace hazard.
2. Inspect the workplace for safety hazard.
3. Check all chemical properly before use for chemical hazard.
4. Investigate all equipment and machine before use for safety hazard.
5. Identify health related issue on workplace.

Question 14
1. Conduct internal research at work place for identify risk.
2. Conduct external research at work place for identify risk.
3. Analyze the work of employee and client complaint for risk
Question 15
1. First of all identify the risk than analyze the risk.
2. Isolate the risk those find
3. Engineer control the risk.

4. Administrative control.
5. Personal protective equipment use last time.

Question 16
Injury and accident reports, which is including records that are investigations and misses
All the policies and procedures which is related to the WHS are recorded.
Assessment of risk
Plan an emergency plan
Register the substance which is hazardous.

Question 17
 It helps to reduce the losses.
 Helps in managing the cash
 Helps to meet any legal requirements
 Helps in the improvement of financial analytics

Question 18
To ensure that the working environment and the working system are safe or not
 Check the machines and pieces of equipment in an effective way that it is safe or not.
 Provide workplace facilities to the workers.
 Make sure that the working condition like health is ok or not.
 Managers have to monitor on a regular basis.

Question 19
Tell employees about their health status and any problem related to health.
They should discuss the problem if they are facing any problem related to the workplace.
One should share the safety and health concerns with the employer.
They can take breaks during working.

Question 20
Ten possible ramifications for employers who fail to observe OHS or WHS laws are
 Fines
 Imprisonment
 Reputation loss
 Potential staff loss
 Reduces time and loss of productivity
 High penalties
 Reduction in employee retention
 Intense injuries and accidents at the workplace
 Death or serious injury (Boadu et al, 2021)
 Life-long jail

Question 21
It is a task that requires the person to lift, push, pull, lower, hold, and restrain any person

 Sustain and repetitive forces.
 Sudden and high forces
 The movement which is repetitive
 Awkward and sustained posture
 Vibration and exposure
It is hazardous when there is one or many factors risk involved are present which are sustains
and repetitive force.
For examples
Putting the shelves and boxes, gardening and painting, writing and typing, and cleaning
(Kadikon & Rahman, 2016)
Question 22
Methods of receiving updated information on OHS or WHS laws and codes of practice are by
watching the local tv news, or by the newspaper, or the social media or apps related to news,
books, and articles.

Question 23

Time when hazard identification
must be carried out Reason

Before premises are used for the first

We have to check before the use for the
first time because it is very important to
check for ensuring the safety purpose and
for the safety of employees.

Before and during the installation or
alteration of any plant, machinery or

It is important to check because if any
problems are in a machine it can cause big
issues or serious injuries. So, to prevent
serious injury at a workplace it is very
important to check the plant, machinery or
equipment Before and during the

Before changes to work practices,
procedures or processes are

It is important to find the hazards and risks
before the changes to work practices,
procedures, or processes to prevent or
reduce fatality or serious or normal
injuries. And I the hazards are identified
they can be handled in an effective

When any new information relating to
health and safety risks becomes

It helps in the analysis of risk and
evaluates and describes the safe risks
system. It helps to provide the information
which helps to enable the personnel
designs which helps to make safety
improvements in an effective way. That’s
why it is important When any new
information relating to health and safety
risks becomes available.

Question 24
 Health and safety procedures and policies
 Normal operating policies
 Code of conduct of an organization
 Induction and training records
 Injuries register

Question 25
Examples of WHS ‘consultation’ record requirements are
 Registers and incidents registers
 Company newsletters
 Notice boards of the company
 Pre-meeting daily
Question 26
Physical hazards, chemical hazards, biological hazards

Question 27
There are some examples of notifiable incidents which are related to the serious injury that are
 Badly or serious injury at head
 Electric shock
 Spinal injury
 Serious eye injury
 Or sometimes death
 Serious illness or a dangerous incident.

Question 28
It is denoted that this is a serious injury which is caused due to lack of concentration and wrong
working conditions a manager must ensure that the working conditions should be very good and
safe. All the machines and equipment are well and in a good situation.

Question 29
The WHS statistics should be reviewed on a regular basis, it is very important it WHS should be
reviewed and reported it allows the trends related to health and safety for the improvement which
is continuous for the WHS management system and for the WHS university’s performances. All
help organizations to control the risks for health and safety measures. Also helps in providing the
current status related to health (Lingard et al., 2014).

Question 30
Agendas for the minutes Agendas for the minutes is an important term that helps to get prepared for the meeting and get ready
and it helps in saving time and arranging an effective meeting.
Committee members
A committee member is an important part of the organization they help in sharing the data and we
can take their ideas and reviews because they have so much experience.
Consultation decisions and follow-up actions
It is very important to consult and decisions and follow up action plan it helps to make a final
decision and helps to manage the business effectively.
Consultation processes
It is a legal need and a very important part of the organization in managing health and reducing risks.
It is very useful and understanding the problem and helps to solve many problems.
Diaries of meetings
It is a very important and necessary thing for business it helps to track everything from an external
and internal meeting. and helps to the dealing conference and travel arrangements.
WHS information provided to personnel
It is a manager’s duty to take care of employees and keep them up to date about sharing with them
every issue and every information related to WHS to maintain a good and safe environment for
Risk controls
For the health of the organization, it is very important. it helps to achieve the desired goals and helps
organisation against the financial risk.
Safe work practices It is generally a written method it is a way that how we can perform with a less risk to employees,
materials and equipment.

Question 31
Injury and accident reports, which is including records that are investigations and misses
All the policies and procedures which is related to the WHS are recorded.
Assessment of risk
Plan an emergency plan
Register the substance which is hazardous.
Health and safety procedures and policies
Normal operating policies
Code of conduct of an organization
Induction and training records
Injuries register.
It is an easy method to track the risks and them control it in an effective manner. helps to solve many

Question 32
details that need to be maintained regarding WHS are identifying the risks related to the workplace,
measures to control the hazards, risk assessment, minimization model should be developed, and
implement the measures which are appropriated. During organization hazard reviews, accessing
with staff, visually viewing effort existence completed, analysis and evaluating internal WHS
records and data, recommending workers that they are essential and encouraged to interconnect
recognized WHS threats.

Question 33
Details that need to be maintained regarding WHS are identifying the risks related to the workplace,
measures to control the hazards, risk assessment, minimization model should be developed, and
implement the measures which are appropriated.

Assessment task 2: WHS Project
Following are the ways to create a safe and healthy working environment
 Identification of workplace hazards- Before the WHS practice, it is important to identify the
hazards taking place in the workplace.
 Conduct safety programs- Safety programs should be conducted to educate the workers and
employees working in the Blue Healer Café.
 Safety training should be provided- training regarding safety and security should be provided.
Education should be given to the employees and workers for safety and security (Johnstone, et
al., 2012).
 Use of safety Equipment- It is important to use safety equipment in the workplace. For example-
The use of PPE (personal protective equipment) Like hand gloves, protective eyewear, etc.
Health and hygiene requirements in a food business-
 Should tell chefs and food handlers regarding hygiene responsibilities.
 Food premises and food equipment like kitchen, utensils, etc should be clean and should be in
good working condition.
 Maintain cleanliness in the food surfaces.
 Food handlers who have any kind of infection should not be allowed to prepare food, until and
unless they get recovered from the infection.
The manager of Food Healer Café should ensure that-
 Whether the hygiene is maintained or not in the place where food is prepared
 The manager should make sure that the workers who are having a disease that can be passed to
one another, those people should stay away from the food.

 It should be kept in mind that the people on the premises do not contaminate the food.
 The food premises should be kept free and stay away from pests and animals.
 Avoid the use of cracked, defective, and broken food equipment and utensils.
 Emphasize cleaning and sanitizing facilities in the workplace.

A systematic procedure and policies should be implemented in the Food Healer Café for smooth
business activities. A chef or food handler in the café must ensure that the food which is going to
be served to the customers should not come into contact with infected people or they should
protect the food from contamination. The food handlers should make sure that they do not
prepare food that is unfit or unhealthy for the people. It is the responsibility of the food handler
to use the right and healthy food ingredients. The ingredients should be free from preservatives.
Blue Healer Café comply the Work Health and Safety Act 2011, codes of practices, and other
Australian legislation and standards to ensure fair and transparent business activities.
The café represents that there is a high fire risk in the workplace, so safety measures regarding
fire incidents should be taken. It includes the emergency exit door in case a fire takes place, or
the emergency evacuation drill should be conducted from time to time.
1. Legislation: Work Health and Safety refers to the safety practices that are developed and
implemented in the workplace to prevent hazardous risks and dangerous incidents or to reduce or
mitigate the risks.
The Work Health and Safety Act 2011- WHS act provides guidelines and a framework in
Australia for the protection of the workforce. It provides the safety measures that all business
organization has to follow to ensure the safety and security of the employees and workers.
The Work Health and Safety Regulations 2011- WHS regulations provide systematic
procedures and administrative requirements to comply with the WHS Act. It provides the roles
and duties which are needed to support the WHS Act. Codes Of Practice- These are the guides that give direction about how to achieve standards that
are mentioned in the WHS Act.

Reporting/Monitoring Monthly reporting
WHS Management Report
Summary of WHS briefing
To avoid serious and death-threatening incidents in the workplace, work health and safety
regulations are introduced in the organization. According to the WHS rules and regulations, all
the workers and staff members are required to follow the guidelines. This includes, if there is any
risk identified by the employee, and then it should be immediately notified to the superiors.
Hygiene and cleanliness should be maintained in the kitchen. It is the responsibility of the food
handler to prevent the food from being contaminated. If the food equipment and tools are getting
damaged, then it should be immediately replaced or repaired (Simao, et al., 2021).
Identification of non-compliance
It is the responsibility of the Manager to ensure that the rules and guidelines are properly
complied with or obeyed by the staff or not. To identify this, the manager will conduct an
inspection monthly to check or investigate whether the regulations are followed properly or the
employees breach the rules. In the inspection, if there is any activity or work fids out which are
to be avoided, then strict action should be taken.
If the manager finds that the employees or the staff, do not comply with the WHS regulations,
then strict action can be taken so that the mistake or the misconduct could not be repeated in the
future. The manager should implement the fine on breaching the rules. The manager can suspend
or terminate the worker or employee, if they do not follow or comply the WHS rules. The
training program should be conducted to educate the employees and workers for WHS measures
in the workplace.

The training program regarding the work health and safety of the workers and employees who
are working in the organization, the manager should coordinate with other superiors to give
training to the workers. In the training session, safety measures like the use of fire extinguishers,
emergency fire exit doors, etc should be provided. All the workers should use new and updated
technology and tools in the workplace. The obsolete and outdated tools should be avoided to use.
In this session, education is given to workers regarding food safety. The knowledge should be
given regarding How to prevent food and beverages from being contaminated and getting
spoiled, how to maintain the freshness of food etc. in this training program, the knowledge
should be given regarding the hygiene and cleanliness.
WHS Training Report
Summary of WHS training
The training is provided in the rooftop area of the Blue Healer Café on 11 July 2022 at 12:00
pm. The training session emphasizes on work health and safety regulations and rules. In this
session, the major roles and responsibilities of every employee and worker are discussed, and
how to deal with the problem or the risk, without getting anxious, training is provided. The
importance of WHS regulations are to be discussed in this session.
Training options
The training session is taken by the Food Safety Expert. This training is necessary to conduct in
every 2 to 3 months so that the workers and employees can implement the knowledge in the
workplace and face the problem during their work. This mentoring and coaching is important for
workers, they get knowledge regarding the incidents and how to deal with them.
General opinion on the outcomes of the training
Include information on:
 Staff adherence and compliance to the procedure

 How staff reacted during the training and if there is any need for additional training or changes to procedures or training
 The effectiveness of the WHS practice – are current practices ensuring the health, safety and
security of all employees?
Feedback from staff who participated in the training
The training session is taken by the food safety expert. And staff members fully participated in
this mentoring program. They also give feedback. And share their views and various idea which
can be implemented in the workplace.
Recommended actions
In future, the training programs should be taken and examples can be given with the help of 3d
graphs and pictures so that the staff can easily assess the knowledge. Some live examples can be
given regarding the exit entrance door, use of hand gloves etc so that workers could understand
things easily.

I hope you are good. As you know, it is important to comply or implement the work health and
safety measures in our Blue Healer Café, we conduct a training session for our employees and
workers. The training and mentoring session was taken b the Food Safety Expert. This session
goes very nice and various new and innovative idea also came from our staff. In this session, the
training was given on, how to prevent food from getting spoiled, the importance of cleanliness
and hygiene, the use of new and updated tools, etc.
Some deficiencies were also identified in this session which is important to correct immediately.
Like all the staff members have their insurance. Extra availability of the fire extinguishers, use of
preservative-free ingredients in the food, These deficiencies will be kept in mind and some
changes are to be made in the policies. I will ensure that the deficiencies will be corrected
properly. Thank you for your precious time.
Blue Healer Cafe

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