Step 4 Evaluate competencies and determine performance gaps Step 5 Prioritize

Step 4 evaluate competencies and determine

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Step 4: Evaluate competencies and determine performance gaps.Step 5: Prioritize training needs.Step 6: Determine how to conduct training.Step 7: Conduct a cost benefit analysis.Step 8: Planning for training evaluation.Revised:In order to do this, I need to observe the workers’ performance and check their skills and experiences, sochecklist would be created to find out whether any gaps exists and we use staff resume and educationaldocuments and training documents as well. By analysing the gaps, an appropriate training need to bedesigned to be provide to those workers.g.What types of WHS training may be required for workers in your organisation such as first-aidtraining, operating particular types of machinery, getting a forklift drivers licence or coaching andmentoring?Answer:First-aid trainingFire extinguisher use trainingOperating oven trainingTraining in maintaining food hygiene??????
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BSBWHS501 Ensure a safe workplaceRevised:First-aid trainingFire extinguisher use trainingOperating oven trainingFood handling certificateSecond ateept earked coepetent3.What could be some of the possible outcomes in your organisation if risk controls are inadequate?Why might your organisation's risk control strategies be inadequate? Provide three examples ofpotential work hazards within your workplace.Answer:If risk controls are inadequate in my organization, staff might be burned by the oven. For example,if the staff are not well-trained and do not conduct the oven properly, he or she would probably be burned byoven by its high temperature. Secondly, people might be hurt by the heavy boxes. For example, if theshelves in the freezer collapse or overturn, the heavy boxes would hurt the staff badly. Thirdly, customersmight be sick due to poor food hygiene control. For instance, if the staff does not wash the food containerswell or maintain the kitchen environment clean and tidy, mouse could easily spread disease and customerswould be sick after eating the food.Revised:If risk controls are inadequate in my organization, staff might be burned by the oven. For example, if the staffare not well-trained and do not conduct the oven properly, he or she would probably be exposed to the risk ofinjury. Secondly, people might be hurt by the heavy boxes. For example, if the shelves in the freezer collapseor overturn, the heavy boxes would hurt the staff badly. Thirdly, customers might be sick due to poor foodhygiene control. For instance, if the staff does not wash the food containers well or maintain the kitchenenvironment clean and tidy, mouse could easily spread disease and customers would be sick after eating thefood. 4.What methods are used in your workplace to identify hazards? Provide three examples.
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  • Fall '20
  • Occupational safety and health

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