Employee responsibilities to participate in whs

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employee responsibilities to participate in WHS practices o employee responsibility to ensure safety of self, other workers and other people in the workplace within the scope of own work role o ramifications of failure to observe OHS or WHS legislation and organisational policies and procedures specific industry sector and organisation: o workplace hazards and associated health, safety and security risks o contents of health, safety and security procedures relating to: § evacuation of staff and customers § security management of cash, documents, equipment, keys or people o format and use of template reports for hazards and incident and accident reporting o safe work practices for individual job roles o procedures for WHS management practices: § hazard identification § WHS induction training § safe work practice training § suggesting inclusions for WHS policies and procedures. Place/Location where assessment will be conducted AILFE, CLASSROOM 12 Resource Requirements Lap top Pen, Paper, internet access Instructions for assessment including WHS requirements SIT Version 1.1 2 of 5 ©AILFE 2017
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You are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment. Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved. Assessment 2 Your task: Read the following case study and answer the questions for the provisions of health, safety and security procedures below. Case Study: Paul recently had completed a pre-vocational course in hospitality, kitchen operations. As he is keen to become a chef, his teacher had recommended that he should look for an establishment for the purpose of a two week work experience to gain true insights into what this profession means in industry. He had successfully contacted the local hotel which took him on immediately. Now, having completed his work experience last week, Paul is a little confused, as the knowledge he had gained when studying “Follow health, safety and security procedures” at his RTO didn’t seem to be in that workplace during the last fortnight. When Paul started with the establishment there was no induction and it seemed that all staff in the kitchen created their own standards. On the second day the head chef asked Paul to slice the leg ham. Paul noticed that there was no safety guard for the slicer, which would make it a breach to use this piece of equipment. When he pointed this out to the chef, he was told that these mechanisms slow things down and are professionals didn’t really need them. When the second chef used four milk crates to build a pedestal to clean the top of the exhaust fan he was told by the manager that this was an unsafe practice. The chef replied to the manager “I’ve got no time to waste – we’re already short of time as it is”. The manager left it at that.
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  • Fall '19
  • Occupational safety and health

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