Skip to content



Table of Contents

Assessment Task 1. 3

Assessment Task 2. 9

Assessment Task 3. 18

References. 24




Assessment Task 1

Coach name:  
Learner name:  
Need for training: Just because she’s a freshly appointed staff member who made the error of cleaning its ovens and doesn’t know proper rules and regulations and safety measures of how to clean the oven properly.
Goals of the training program: The same purpose of the instruction is for her to perform a good job inside the kitchen nearly every day and also provided proper knowledge of the job area.


Facilitation techniques to be used: Practices and techniques to correctly clean of the proper oven.
Structure Learning activities to be undertaken
Introduction to session This program would be held inside a VCEA kitchen, where that she would study as well as comprehend every one of the lessons on washing the oven.


Training Session Plan Template


Final Meeting and coaching session Discard the dripping plates. Clean stove surrounded using heated air within of them as well dry doors, bottom, head sides knobs using heated air then rinsed thoroughly then use of every spillage just on oven either at the conclusion of every week.
Tools and equipment needed: Clean the ovens using a damp tea towel and skillet disinfectant. Laundry detergent is indeed a solution that is used to clean dishes. And there’s hot water.
Methods to be used: Cleansing this same oven is indeed a process that may be used with an oven cleanser, water heating, as well as a dry napkin.


Training Session Plan – Template (Continued)

WHS issues to be considered
No, there are no requirement is needed for considering of the WHS

Learner signature………………………………………. Date ………………


Facilitator signature …………………………………… Date……………….


Question 1 – Was the training fruitful for you?

Answer – Yes it was fruitful for me.

Question 2 – What skills do you learn from the training?

Answer – Communication skills, listening skills, problem-solving, decision-making and cleaning.

Question 3 – Is there any change in your performance?

Answer – Yes.

Question 4 – What other things you learnt from the training?

Answer – We should follow WHS legislation while working in the kitchen.

Question 5 – How do you rate the training session?

Answer – I will rate the training session 5 out of 5.

Training Feedback Form Template

Learner:   Date: 28-03-2022
Please indicate with a tick the appropriate response.
SA=Strongly agree A=Agree N=Neutral D=Disagree SD=Strongly disagree
My motivation and capacity to learn has increased because of this


My self-confidence has increased through this relationship.          
The facilitation techniques and learning activities were appropriate.          
The facilitator considered my learning style and characteristics.          
The facilitator provided enough time for discussion and


I was given the appropriate support to meet my learning goals.          
Did you achieve your learning goals?

Yes, as per the requirement of the organization, we have provided training inside the organization to new staff.

What were the overall benefits of the learning relationship?

The benefit of this learning is that I have improved my skills and also training help me a lot in many ways.

What aspects of the learning relationship would you change?

I have learned the technique and method of how to use the oven properly.

Other comments

This training helps me to improve my skills and help me to learn something new which is very helpful for me and for my organization.


Meeting Agenda/Minutes – Template


Meeting/Project Name:

Evocation of fire

Date of Meeting:




10:30 pm

Meeting Facilitator:



VCEA Hotel


2. Attendees

Name                            Department/Division     E-mail                       Phone ion

Mr. Rahul Sharma Manager +61 352 804 301
Mrs. Jenny Employee +61 378 943 901
Mr. Johnson Chef +61 398 678 701
Mr. David Supervisor +61 234 987 301


3. Meeting Agenda
Topic Owner Time
Cleaning and maintaining hygiene in the kitchen. Mr. Johnny 11:00 am
Cleaning of oven properly Mr. Johnny 01:00 pm
Proper cleaning of utensils Mr. Johnny 07:00 pm
Proper rules and regulations follow while working in the kitchen Mr. Johnny 11:00 pm
3. Action items
Description Kitchen department Name Mr. Johnny Date due 28-03-2022


Written Report


In this report, we are going to mention the findings and observations that we have found during the training session. This will be made so that we should make some changes if there is any need for the change so that the performance of the individuals can be improved even better.

Main body

As the member of staff is the freshly appointed individual who made some mistake in the cleaning of the oven, there is the need to give her proper training. She also doesn’t know the rules and regulations and measures of safety of how to clean the oven accurately. So, training was given to her so that the staff member can do her job in the kitchen effectively without making any mistakes. The training program was conducted in the VCEA kitchen.


Through the training program, staff members learnt several new skills of cleaning, communication and learning. This training session helped her to improve her job performance effectively.


Assessment Task 2

Risk Likelihood Impact Mitigation strategy
Falls, trips and slips Likely Significant Suitable footwear, best lighting, good housekeeping, cleaning up tumbles (Hansen, 2012).
Injury from improper handling of manuals Possible Moderate Appropriate carrying and lifting techniques must be followed, with utilizing aids of chemical where probable to move the more heavy masses
Fires Very likely Severe Ensure that the workers are ready and follow all the process and procedures that can help in preventing the fire (Hansen, 2012).
  Workplace Inspection Checklist  
  Item Yes No N/A
1 Fire      
  – Extinguishers are in place      
  – Are clearly marked      
  – Have been serviced in the past 6 months   No  
  – Area around extinguisher is clear for a 1-meter radius      
  – Fire exit signs are in working order      
  – Exit doors are not blocked      
  – Exit doors can easily be opened      
  – Fire alarm is in working order      
  – Emergency plan is displayed      
  – Emergency drill carried out within the last 6 months      
2 Electrical      
  – No broken plugs, sockets or switches      
  – No frayed or damaged leads      
  – Portable power tools in good condition      
  – No temporary leads on the floor      
  – Testing and tagging of electrical items has been attended within the last 12


3 General Lighting      
  – There is adequate illumination in working areas      
  – There is good natural lighting      
  – There is no direct or reflected glare      
  – Light fittings are in good working condition and are clean   No  
  – Emergency lighting is operational      
4 Walkways      
  – No oil or grease      
  – Walkways are clearly marked      
  – Walkways are clear of obstructions      
  – There is unobstructed vision at intersections      
  – Stairs not blocked and are in good condition      
5 Rubbish      
  – Bins are located at suitable points      
  – Bins are not overflowing   No  
  – Bins are emptied regularly      
6 Work Benches      
  – Clear of rubbish      
  – Tools are stored properly   No  
  – Adequate work height      
  – No sharp edges      
7 Storage      
  – Materials stored in racks in a safe manner      
  – Pallets are in good condition (no broken wood)      
  – Floor around racking is clear of rubbish or obstacles      
  – Racking is in good condition, no damaged uprights, beams etc.      
8 Chemicals      
  – SDS for all chemicals      
  – SDS Register is available and up to date      
  – Containers are clearly and accurately labeled   No  
  – All chemicals are stored in accordance with the SDS      
9 First Aid      
  – First aid kits and contents clean and orderly      
  – First aid kit is adequately stocked (as per the Schedule in the kit)      
  – Easy access to first aid kits      
  – All employees are aware of location of first aid kits      
  – At least one worker on site with current Senior First Aid cert      
10 Floors      
  – Even surface with no large cracks, holes or trip hazards      
  – Floors are not obstructed      
  – Floors are free from grease, oil, etc.      
11 Office      
  – No exposed leads      
  – Air conditioning working adequately      
  – Filing cabinets are stable and in good repair      
  – Workers’ chairs at correct height (knees at right angles, feet flat)      
  – Workers’ monitors correct distance (arm’s length away when seated)      
  – Workers’ monitors correct height (eyes in line with top of screen)      
  – Workers’ mouse located beside keyboard (allows relaxed arms and wrists)      
  – Workers’ keyboard located near edge of desk (allows relaxed arms)      
12 Machines      
  – Power equipment maintenance carried out      
  – Power equipment clean?   No  
  – All guarding in place and interlocks working      
13 Display Material      
  – WHS policy statement signed by Managing Director and displayed on notice


  – Return to work program signed by Managing Director and displayed on notice boards      
  – “No smoking” signs are displayed      
  – “Staff only” or “Restricted area” signs are displayed in relevant areas      
  – “Report that Hazard” poster displayed      
  – “Manual Handling” poster is displayed in warehouse area      
  – Safety noticeboard is available and up to date      
14 WHS Information      
  – WHS Manual available to workers      
  – Incident report form available      
  – Hazard report forms available      
  – Emergency evacuation plan displayed      
  – Training records up to date   No  



Additional comments or actions required: The management of the hotel must make sure that the fire extinguishers are well serviced at regular intervals so that whenever there is any likelihood of fire, these extinguishers can be helpful. The light fittings must be in good condition to remove the probability of any short circuit at the hotel. The cleaning staff must ensure that all the bins are emptied regularly so that the environment of the hotel cannot be disrupted. They should also make sure all the equipment and tools are stored properly to eliminate the risk of any injury. All the containers must be labelled accurately and clearly. The power tools and equipment must be cleaned. The employer must maintain the records of training accurately up to date (Hansen, 2012).




Assessment Task 3

Question 1

In Queensland, the Work Health and Safety Act 2011 sets out standards and needs for establishing safe and healthy workplaces. It summarises what we should do for projecting the welfare, safety and health of employees and another individual in the organization. It also sets legal duties and obligations on the employee and employers both at the workplace (Hansen, 2012).

Question 2

The Hierarchy of Control in WHS/OHS includes:

  1. Risk elimination
  2. Risk substitution
  3. Risk isolation
  4. Controls of engineering
  5. Controls of Administrative
  6. Personal protective equipment

The measures of risk controls are executed in the hierarchy in the sequence of their productivity at monitoring risk and averting injury or risk. Elimination of risk is at the top level in the hierarchy as no appropriate way is there for preventing injury or risk that entirely eradicates the risk. In the sequence with the act of OHS, the hierarchy of control firstly educates the managers on eliminating risks and hazards. If managers can’t eliminate risks and hazards, then they should operate with the hierarchy and choose controls that can effectively minimize the hazards (Hansen, 2012).

Question 3

Five steps are given below:

  1. Keeping the workplace tidy and clean
  2. Select, maintain and inspect the equipment
  3. Make a plan of safety
  4. Provide training to the employees at daily intervals
  5. Keep the records appropriately (Wiliam, 2012).

Question 4

Under the law of OHS, the employer has the duty to give a workplace that is safe which include:

  1. Give the workplace free from critical identified risks and comply with all regulations, rules and standards issued under the Act of OHS.
  2. Ensure that the employees utilize and have safe equipment and tools and appropriately maintain these tools.
  3. Inspect the conditions of the workplace for ensuring they conform to relevant standards of OHS.
  4. Utilize signs, labels, posters, codes of colour for warning the employees of potential risks (Wiliam, 2012).

Question 5

The term “reasonably practicable” means that which and was at the significant duration reasonably capable for being done to make sure safety and health, taking into consideration and assessing up entire appropriate matters containing:

  1. a) The suitability and availability of manner for minimizing and eliminating the risk
  2. b) The probability of the risk or hazard concerned happening
  3. c) The amount of damage that may lead from the risk or the hazard (Wiliam, 2012).

Question 6

The workers and other individuals have the obligations:

  1. Take rational care for their safety and health
  2. Take rational care for the safety and health of another individual
  3. Comply with the rational procedures, policies and instructions provided by their controller, business or employer of the workplace (Wintgens, 2016).

Question 7

Effective consultation of WHS needs the sharing of data and information on the matters that could influence the safety, health and work of entire workers. Also, it is the requirement that complete workers are provided with the opportunity for expressing their opinions and views so that all these could be taken into consideration when all the decisions about the safety, health and work of complete workers are prepared (Franks, 2013).

Question 8

Due diligence in the organization is important for occupational safety and health. As this connects to the safety and health of the workplace, the program of due diligence refers to the cautionary steps the organization takes for preventing events that can harm the workers. Due diligence as per the work safety and health, means taking complete safeguard that is rational in the matters for protecting welfare, safety and health of complete workers who can be put at hazards from work executed as the part of undertakings (Ackerman, 2013).

Question 9

Three consultative techniques or methods that might be utilized for gathering feedback are:

  1. a) Surveys based on long-forms
  2. b) Transactional mail
  3. c) Surveys on short-in applications (Boyle, 2015).

Question 10

The Work Safety and Health Act 2011 targets to prevent workers in contradiction of harm and injuries to their welfare, safety and health through the minimization or elimination of risks or hazards in the organization and  failure for complying with the WHS act could lead to imprisonment, fines or both (Boyle, 2015).

Question 11

Keeping the records supports maintaining the productive and effective management process of workplace safety and health. Records could help the hazards and control all the risks before any incident or event which can cause illness or injury. Keeping complete records of all tasks within the organization makes controlling safety and health easy and smooth. Much organization selects to store the records electronically (Breton, 2017).


Question 12

The records that should be kept in connection to WHS/OHS are given below:

  1. a) Procedures and policies of safety and health
  2. b) Operating process of standards
  3. c) Code of conduct of the organization
  4. d) Records of induction and training
  5. e) Assessments of risks and identification of hazards
  6. f) Inspection of safety and reports of audit
  7. g) Records of medical and first aid (Prassl, 2015).


Question 13

The representatives of safety and health:

  1. a) Symbolize the workers in the group of work on matters of safety and health and negotiations with employers on issues of safety and hazards
  2. b) Encourage the safety and health of workers in the group of work
  3. c) Give the vigorous link of communication between individuals at operation (Prassl, 2015).


Question 14

The power and functions of representative of safety and health are:

  1. a) Key role is to epitomize workers on issues of safety and health with the organization
  2. b) Monitor complete measures and methods by the manager
  3. c) Examine the grievances of their group members of workers (Slater, 2017).


Question 15

The requirements of the employer regarding giving information and training to the workers are:

  1. a) Employers should give training on safety in the vocabulary and language that the workers could easily understand.
  2. b) Employers with dangerous chemicals in the organization should establish and execute a written program of risk communication and train all the employees on the risk they are bare to and accurate precautions.
  3. c) Give examinations of medical and training whenever needed by the standards of OSHA (Carliner, 2015).





Ackerman, R. W. (2013). The social challenge to business. Harvard university press.


Boyle, T. (2015). Health and safety: risk management. Routledge.


Breton, A. (2017). The economic theory of representative government. Routledge.


Carliner, S. (2015). Training design basics. Association for Talent Development.


Franks, P. C. (2013). Records and information management. American Library Association.


Hansen, R. (2012). An assessment of principal regional consultative processes on migration. United Nations.


Haugen, T., Seiler, S., Sandbakk, Ø., & Tønnessen, E. (2019). The training and development of elite sprint performance: an integration of scientific and best practice literature. Sports medicine-open, 5(1), 1-16.


Maity, S. (2019). Identifying opportunities for artificial intelligence in the evolution of training and development practices. Journal of Management Development.


Prassl, J. (2015). The concept of the employer. Oxford University Press, USA.


Slater, J. E. (2017). Public Workers. Cornell University Press.


Wiliam, D. (2012). Feedback: Part of a system. Educational Leadership, 70(1), 30-34.


Wintgens, L. J. (2016). Legisprudence: practical reason in legislation. Routledge.







Leave a Reply

Your email address will not be published. Required fields are marked *