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Assessment Task 2 Portfolio and Observation HOSPITALITY WORK PLACEMENT STAGE 1 Part A Scenario This practical activity requires you to establish two separate procedures for the maintenance of cleanliness and hygiene in the workplace. The first will involve the integration of at least eight (8) personal hygiene practices in day-to-day preparation for work. The second will involve checking at least two (2) of the following for contamination and cleanliness during day-to-day work functions and adjusting as required: Hands Uniform Clothing Personal protective items This activity will need to be observed, and a signed record of this observation completed by your supervisor should be attached as the assessment evidence. It should detail what was done, when it was done, the time it was completed in, the completed actions and the overall outcome of the tasks. Part A Activities Develop a personal hygiene check procedure for work Develop a personal hygiene check procedure (in the form of a checklist) to integrate at least eight (8) of the following personal hygiene practices for your day-to-day work in the hospitality area bathing or showering brushing and flossing teeth; using mouthwash washing hands regularly using hand sanitiser wearing clean clothing and aprons wearing personal protective equipment using deodorant wearing clean bandages on wounds washing clothes regularly washing scalp and hair cutting or manicuring finger nails treating skin allergies, conditions or wounds Answer: Provide the completed checklists This activity should be completed and signed by your workplace supervisor. The supervisor must check your personal hygiene during the following times. at the beginning of your shift after a scheduled break after handling the garbage or using the toilet. Your supervisor must complete and sign three (3) completed checklists. While completing the checklist, your supervisor must check at least two (2) of the following items for contamination and cleanliness and suggest adjustments as required. You must record which items you checked and what adjustments were suggested in the checklist. Hands Uniform Clothing Personal protective items Answer: Prepare workplace hygiene report Locate specific information relating to hygienic practices and hygiene hazards in your workplace. These could be policies, procedures, safety signs and/or instruction manuals. Perform a thorough inspection of your workplace and identify any instances of poor personal cleanliness and hygiene hazards. Prepare a short report detailing the types and locations of hygiene hazards. Recommend the adjustments required to maintain the hygiene practices. Signs of poor personal cleanliness may include (but not limited to): Dirty uniforms Dirty clothing Not using the PPE Coughing or sneezing on uncovered food Not using PPE or other equipment to handle the food Dirt on the hands and underneath the fingernails Body odour Bad breath Dirt or grime in the hair Hygiene hazards may include: Contaminated food Vermin Airborne dust Items such as linen, tea towels and towels that may be contaminated with human waste, such as blood and body secretions Dirty equipment and utensils Contaminated garbage Use of practices not in keeping with current organisation activities Colleagues without appropriate training or understanding of good hygiene practices, policies and procedures Equipment not working correctly, such as fridge and temperature probes The adjustment of cleanliness and appearance may involve: Using the designated washing facilities Putting on a clean set of clothing Washing the utensils Discarding of any food which is thought to have been contaminated Labelling cleaning chemicals and other kitchen products Answer: Part B Scenario Assume that your workplace (the hospitality venue where you are working) plans to cater for events. The business is committed to health and safety and has implemented a work health and safety management system. As part of the event planning process, an event work health and safety plan is to be used to identify actual or foreseeable workplace hazards including hazards associated with the physical environment, plant/equipment, work practices and security issues. Assume you are the coordinator, and you are required to identify hazards and assess risks relevant to an upcoming event you are planning. This can be catering for an event of your choice such as a Christmas party at VIA Education. You can refer to the work health and safety policy and procedure available at your workplace or alternatively you can use the simulated business Best Events Catering’s Work Health and Safety Policy and Procedure (Appendix 1). With this in mind, you are to complete all of the activities below. Part B Activities Conduct a Hazard Identification and Risk Assessment The WHS policy at your workplace or Health and Safety Policy and Procedures (Appendix 1) requires an initial review of available information about hazards and risks, as well as consulting with colleagues. Review the information provided in the WHS Plan (Appendix 2). Review the information from the below websites SafeWork Australia https://www.safeworkaustralia.gov.au/resources-and-publications/video-and-audio/fun-exciting-and-safe-whs-major-events SafeWork NSW https://www.safework.nsw.gov.au/ You should also think of particular risks that may apply to catering for events. Follow the instructions in the Hazard Identification and Risk Assessment Tool (Appendix 3) ensuring that you identify a minimum of four (4) actual or foreseeable hazards and associated risk assessment and controls. Answer: Discuss hazards and risk assessment and control Scenario In this activity, you will participate in a meeting with your assessor to discuss Hazard Identification and Risk Assessment Tool. Conditions Your assessor will organise the environment for meeting to take place. During the meeting: Explain all the hazards you have identified and your suggestions for risk controls. Explain your rationale for each risk control methods. Speak assertively when making suggestions about risk controls. Respond to questions as required. This meeting should take no more than 10 minutes. Answer: you need write 3-4 paragraph from “During the meeting” Take measures to eliminate or control risks In order to control the four risks identified, you are required to develop four (4) short information handouts that can be provided to staff for information and guidance on each issue. The format and style for the handouts are as follows: Create clear and concise one (1) page handouts. Using simple and clear language. For, example, use simple English and avoid colloquial language or slang. Use appropriately sized fonts and present well-formatted, grammatically correct information. Ensure that the handouts you create use the same layout, font, colours and style. Answer: Complete incident report form Assume that during the event day, one of the wait staff, Rosie Thomson, trip on a cable and sprain her wrist on impact with the floor. You immediately gave Rosie some ice and a bandage and took her to see the local doctor. Complete all the necessary fields of the incident report form. You will need to create names and additional information as necessary to fill in the form. Incident Report Form (Appendix 4) Answer: Update incident register data sheet and prepare graph Add Rosie’s incident from the above scenario information to the Incident Register Data Sheet (Appendix 5) and translate data into graph using the same document. Answer: Write an email to the work team Write an email to the work team informing them of the most commonly occurring hazards and the risk control procedures to follow. Answer:
Use your own word. Thank you.
Appendix 1 – Workplace Health and Safety Policy and Procedure Purpose This policy applies to all workers at Best Event Catering. To outline the necessary steps taken to ensure the continued safety of the work environment for all staff, contractors, visitors, participants in our events and others. All employees and contractors, as well as [your workplace], are responsible for ensuring a healthy and safe workplace. Definitions A hazard is any potentially dangerous situation within the work environment. Incident means an event or circumstance that leads – or could have led – to unintended or unnecessary harm during a person’s participation in work with Best Event Catering. An injury is any incident that causes harm to a person during their participation in work activities with Best Event Catering. WHS communication and consultation means sharing information, giving workers a reasonable opportunity to express views, and taking those views into account before making decisions on health and safety matters Duty Holders refers to any person who owes a work health and safety duty under the WHS Act including a person conducting a business or undertaking (PCBU), designer, manufacturer, importer, supplier, installer of products or plant used at work (upstream duty holders), an officer and workers. PCBU the principal duty holder under the Work Health and Safety Act 2011 (WHS Act) is a ‘person conducting a business or undertaking’ (PCBU). This is Best Event Catering. Officer Responsible officers are the Owners and Managers. Officers ensure engagement and leadership by officers in WHS management. This supports sustainability and improvement in WHS performance. Workers all staff must take reasonable care for their own health and safety and take reasonable care that their actions or omissions do not adversely affect the health and safety of others Overview Best Event Catering recognises the importance of providing a safe and healthy environment. Best Event Catering aspires for excellence in workplace health and safety and is committed to providing an environment which is free from risks and conducive to the productivity and efficiency needs of its staff and others. Policy Compliance with legislation Best Events Catering meets the requirements of the Work Health and Safety Act 2011 and complies with all other relevant legislation, regulations, codes of practice, advisory and best practice standards as well as organisational policies and procedures. Organisational responsibility and commitment Best Events Catering is committed to: Providing a safe and healthy environment for all staff and others during their participation in activities with Best Events Catering. Providing a safe and healthy environment for all participants in our events. Implementing effective risk management systems that are relevant and suitable for the organisation’s scope of business; promote workplace health and safety at all times; and continuously improve performance in relation to health and safety. Encouraging active participation, cooperation and consultation with all staff and others in the promotion and development of measures to improve health and safety. Actively responding to, recording and investigating all incidents. Maintaining relevant policies, procedures, training, codes of conduct and systems to support and communicate effective health and safety practices throughout the organisation. Routinely conducting checks of the work environment to assess risks, identify hazards and identify areas for improvement. Taking immediate response to reduce the risk of identified workplace hazards. Providing appropriate induction, training, information and updates to staff on a regular basis about workplace health and safety. All changes to the company’s WHS Policy and Procedures are to be approved by the Operations Manager prior to adoption. Staff responsibility All staff including managers have a responsibility to work safely; take all reasonable care for their own health and safety; and always consider the health and safety of others who may be affected by their actions. When staff are undertaking work from home or at an off-site location, the staff member is responsible for ensuring the environment they enter into is free from risk and occupational health and safety hazards. In relation to events this means following the Work Health and Safety Plan and completing a Hazard Identification and Risk Assessment. Event Safety Event safety is paramount, and health and safety must be carefully planned. All persons planning and organising events are to populate the Work Health and Safety Plan and completing a Hazard Identification and Risk Assessment. Hazards are initially identified through review of available information and meeting with staff. Once the event organisation commences and there is a visit to the site, any additional hazards and risks will be added to the Hazard Identification and Risk Assessment. Reporting All staff, and others are required to report any identified workplace hazards and associated risks as soon as they become aware of them. All staff, and others are required to report any incident that causes harm to a person during their participation in work and/or training activities with Best Events Catering. Records Appropriate records of the organisation’s risk management strategy, workplace hazards and workplace injuries will be accurately maintained at all times. Injury management As a first priority, first aid should be sought following a workplace injury, and the injured employee’s Supervisor/Manager notified as soon as possible. If necessary, further treatment should be arranged depending upon the severity of the injury (i.e. treatment by ambulance, taken to hospital via ambulance or consulting a doctor). A valid Certificate of Capacity must be obtained from the Nominate Treating Doctor (NTD) specifying the injured employee’s exact injury and diagnosis, further treatment requirements and their fitness for work. Return to work (RTW) The Employee RTW Coordinator will notify the Insurer of the injury within 48 hours of becoming aware of the injury. Best Events Catering is committed to helping an injured employee to RTW following a workplace injury, in a timely and safe manner by providing suitable duties. Once suitable duties have been determined by the Employee Return to Work Coordinator and injured employee’s Supervisor/Manager, a Return to Work Plan will be developed to outline the specific duties the injured employee will perform, the hours and location of suitable duties and any medical restrictions to be applied to the injured employee’s RTW. Once the RTW Plan is developed, a copy will be provided to the NTD, injured employee and Supervisor/Manager. WHS performance evaluation WHS Management System to be audited annually. To assist with the evaluation, staff are to be provided with a questionnaire and asked to fill it out. The questionnaire should ask how they feel about the WHSMS over the previous 12 months and whether, in their experience, the key performance indicators have been met. A yearly internal audit, carried out by one of the team leaders, should include: A summary of WHS issues encountered by staff, clients and contractors over the year The extent to which objectives and targets have been met Summarise the results of the annual staff WHS questionnaire Any recommendations for changes to be made to the WHS Policy and Procedures. All staff should have the ability to contribute to the annual audit Each audit should provide all staff the opportunity to contribute to the annual audit and to suggest changes to the company’s WHS Policy and Procedures. Procedures Workplace health and safety inspections Steps Responsibility Annual workplace inspections. An Annual worksite inspection will be conducted using the Workplace Health & Safety Checklist. Operations Manager Pre-operation workplace inspections Where there is a change to a process or new or modified equipment is introduced, a workplace inspection will be conducted prior to the equipment being used. A Hazard Inspection Checklist should be used for this task. Relevant manager Regular workplace inspections Managers and staff must conduct ongoing inspections as part of their job responsibilities. Such inspections identify hazardous conditions and either correct them immediately or report them for corrective action. The frequency of these inspections varies with the amount and conditions of equipment use. Daily checks by users assure that the equipment meets minimum acceptable safety requirements. Hazard inspections should be performed prior to every meeting. All Managers. All meeting conveners. Home office inspections. As at work, staff members must report any hazards identified in their work environment accordingly and record the outcomes on a Hazard Inspection Checklist. These records are to be provided to the General Manager as completed. All staff Control hazards All hazards identified through any of the above inspections must be reported to the Operations Manager using the Workplace Hazard Report. Appropriate actions must be taken to control any hazards identified. Hazards and control mechanisms are to be recorded in the central Safety and Hazard Register for all identified hazards. Risk ratings are to be added to the Risk Management Plan. All staff Identify and control hazards – Best Events Catering workplace Steps Responsibility 2.1 Identify and control hazards. All staff have a responsibility to respond to hazards and perceived risks to health and safety. Any staff member who identifies a potential or actual workplace hazard must report it immediately to the Operations Manager using the Workplace Hazard Report. The Operations Manager will take appropriate actions to control the identified hazards The Operations Manager will complete the Hazard Register for all identified hazards. All staff and Operations Manager Hazard identification and risk assessment and control – event sites Steps Responsibility 3.1 Review available information relevant to WHS information provided by state/territory regulator WHS information at: https://www.safeworkaustralia.gov.au/resources-and-publications/video-and-audio/fun-exciting-and-safe-whs-major-events Identify all hazards and populate the Hazard Identification and Risk Assessment in the Work Health and Safety Plan. Discuss the completed checklist with staff during a meeting. File the completed Hazard Identification and Risk Assessment. Add to the Hazard Identification and Risk Assessment following visit to the event site. All subsequent event planning will use this completed checklist and take it out to event sites for addition to as required. Event Manager Workplace incidents Steps Responsibility 4.1 Workplace incidents If an incident occurs in the workplace any persons attending to the incident or witness to the incident are to fill in a Workplace Incident Form. Where the incident involves an injury, the first person in attendance to a workplace injury should contact the First Aid Officer or emergency services in the case of a serious injury. Workplace Injury Forms are to be provided to the Operations Manager who will use the records to gather accounts of the incident and use them as the basis of an investigation into the incident, if required. All serious injuries will be reported to Worksafe. All staff Operations Manager Health and safety consultation and communication Steps Responsibility 5.1 Health and safety consultation and communication will be carried out as follows: Team meetings (where work health and safety is always an agenda item) One off meetings to discuss health and safety issues arising Briefing sessions on new health and safety requirements/information Records of all meetings will be kept and action plans to address issues will be drawn up as required. Follow up of actions to be taken will occur through regular team meetings Operations Manager Injury management and Returning to Work Steps Responsibility 6.1 If an employee is injured during the course of their employment, a Workplace Injury and Illness Form is to be completed by the employee’s manager or the Employee RTW Coordinator and submitted to the Operations Manager within 48 hours of the injury being sustained. The Employee RTW Coordinator will notify the Insurer of the injury within 48 hours of becoming aware of the injury. If an injury or illness means that the employee will be unable to work for more than two days in a row, the RTW Coordinator is responsible for contacting the company’s Nominated Treating Doctor (NTD) to request an employee assessment. Best Events Catering is committed to helping an injured employee to RTW following a workplace injury, in a timely and safe manner by providing suitable duties. RTW Coordinator Appendix 2 Workplace Health and Safety (WHS) Plan Purpose The purpose of this WHS Plan is to ensure that a risk based approach is used to identify and prioritise their hazards tasks and plan actions to reduce the risk of injury or illness associated with those hazards or hazardous tasks. This includes risk assessment and control. Roles and responsibilities Event Managers are responsible for providing events that is, as far as reasonably practicable, safe and healthy for staff, contractors, participants and others. Workers must take reasonable care for their own health and safety while they are at work and take reasonable care that their acts or omissions do not adversely affect the health and safety of other persons. Identification of hazards and risks Hazard and risk assessment is to be undertaken as follows: Review available information relevant to WHS information provided by state/territory regulator WHS information at: https://www.safeworkaustralia.gov.au/resources-and-publications/video-and-audio/fun-exciting-and-safe-whs-major-events Identify all hazards and populate the Hazard Identification and Risk Assessment in the Work Health and Safety Plan. Discuss the completed checklist with staff during a meeting. File the completed Hazard Identification and Risk Assessment. Add to the Hazard Identification and Risk Assessment following visit to the event site. All subsequent event planning will use this completed checklist and take it out to event sites for addition to as required. Objectives That events are conducted safely and there are no incidents. Risk assessment Risk analysis involves considering the causes and sources of risks and comprises three factors: consequence, likelihood and risk. Consequence What would be the outcome of the event occurring? How severe would the outcome be? Likelihood What is the chance of the event/consequence happening? Has the event/consequence happened before? Is it likely to happen again? Risk level The combined result of likelihood and consequence Analyse the level of risk by using a table to identify the severity or insignificance of the consequence: LIKELIHOOD CONSEQUENCE Insignificant Minor Moderate Major Severe Almost certain VH VH Likely VH possible VH Unlikely Rare Evaluate how soon you should act to remove or control the hazard to achieve an ‘acceptable’ level of risk. Any task with a very high level of risk level is unacceptable. Risk level Action Very high The proposed task or process activity must not proceed. Steps must be taken to lower the risk level to as low as reasonably practicable using the hierarchy of controls. High The proposed task or process activity can only proceed, provided that: The risk level has been reduced to as low as reasonably practicable using the hierarchy of controls The risk controls must include those identified in legislation, Australian Standards, code of practice etc. The risk assessment has been reviewed and approved by the supervisor or other relevant personnel A safe working procedure or safe work method has been prepared The supervisor must review and document the effectiveness of the implemented risk controls. Medium The proposed task or process can proceed, provided that: The risk level has been reduced to as low as reasonably practicable using the hierarchy of controls The risk assessment has been reviewed and approved by the supervisor or other relevant personnel A safe working procedure or safe work method has been prepared. Low Managed by local documented routine procedures, which must include application of the hierarchy of controls. Appendix 3 – Hazard Identification and Risk Assessment Description of Event (include a detailed description of the event including who it is aimed at, the format of the day and where it will be held, as well as approximately how many event staff and participants there will be) List at least 4 hazards. The hazards you list must include at least one actual or foreseeable hazard from the following list: Physical environment Plant/equipment Work practice Security issue Describe each one and include the risk rating and a suggested risk control. Identify who is responsible. Ensure the risk rating is scored as per the risk legend included with this plan. Hazards (Actual or Foreseeable) Description of the hazard (include enough information and examples to show that this hazard has the level of risk you are assigning) Risk Rating Risk Controls Responsible Appendix 4 – Incident Report Form Note: All sections of this form are to be completed. All incidents shall be advised within 12 hours of the incident to ensure appropriate action is initiated. Personal details Family name: First name: Contact Phone No: (w) (h – if injured) Occupation: Gender:  M  F Staff employment status:  Full-time  Part-time  Casual  Contractor  Visitor Division/Department: Incident details Date of incident: Time of incident: AM / PM Location where incident occurred: Briefly describe what happened: This incident resulted in:  Injury  No injury  Near miss  Property damage  Hazard identified The incident was reported to (Supervisor): Name of Supervisor: Date: _________ Injury/damage details If an injury was sustained, what part of the body was affected; or if damage to property occurred, what was damaged? Medical treatment If MEDICAL EXPENSES or LOST TIME is incurred, a Workers Compensation Claim form must be completed and forwarded to WHS Committee as soon as possible. Do you intend to seek medical treatment?  Yes  No Do you intend to lodge a claim for workers compensation?  Yes  No Has any time been lost from work? (More than 1 complete shift)  Yes  No If so, have you returned to work?  Yes  No Have medical expenses been incurred/will medical expenses be incurred?  Yes  No  Uncertain at this time Were there witnesses? If so, provide name of witness(es): Witness(es) contact phone number: Employee signature: Date: If a medical certificate has been provided, please submit to the operations manager. Describe in detail what occurred It is the responsibility of the supervisor/line manager to complete this section in consultation with the injured staff member. Please describe the events and contributing factors that led to the incident: How could this be prevented from happening again? The supervisor/line manager is to complete this section in consultation with the injured staff member and the health and safety representative (if applicable). Suggestions to avoid recurrence of this incident/accident: Name of health and safety representative, if consulted: Action plan Note: From the previous section, list the actions required to prevent this happening again. Action to prevent recurrence(Do not leave blank) Person responsible for action Action taken Sign-off completed(signature required)  Referred to line manager  Placed issue on local action plan  Consulted employees  Advised senior manager  Advised WHS Committee  Feedback provided to affected person on outcome Is rehabilitation required?  Yes  No  Rehabilitation consultant advised Date: Name of Supervisor: Contact Phone Number: Signed: Date: Appendix 5 – Incident Register Data Sheet The workplace incident data for the past three months is recorded in the incident register below. Incident Cause Type Who When Slip/trip Cables on floor MTI Thomas 13/01 Stress Lifting equipment MTI Julie 18/01 Muscle pull Moving bins FAI Greg 30/01 Bullying Event deadline LTI Laszlo 15/02 Stress Event deadline LTI Thomas 17/02 Slip/trip Cables on floor NMI Bob 01/04 Cut Cut finger on broken glass FAI Rita 02/04 FAI First Aid Incidents MTI Medical Treatment Injury LTI Lost Time Injury NMI Near Miss Incident Appendix 6 – WHS Action Report Issues Report Hazard (by most important to least important) Impact on the company Urgency (High /Medium /Low) Identified by Reported to Committee (Date) Actions Report Actions: (List the sequence of actions planned/completed) Date Expected / Completed WHS Representative Signature: Date: Appendix 7 – Training Needs Chart Template Who needs training Type of training Name of course Training Provider Place of training Cost Length of course Managers  Certificate/licence  General  Specific Hazard  Managing WHS All staff  Certificate/licence  General  Specific Hazard  Managing WHS Admin Staff  Certificate/licence  General  Specific Hazard  Managing WHS WHS Representative  Certificate/licence  General  Specific Hazard  Managing WHS

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