BSBWHS605 Assessment

BSB61015 Advanced Diploma of Leadership and Management
BSBWHS605 Develop, implement and maintain WHS management

systems
Assessment 1 – Project/Knowledge
Candidate’s Name Alessio D’Evangelista
Assessor’s Name Date 26/07/2018
Submission Details
This assessment task is to be submitted online by the due date specified by your Trainer/Assessor which
is labelled on Moodle. Your assessor must approve any variations to this arrangement in writing.
Submit a file with the required evidence attached as per
 Specifications below
 Acknowledgement of original work, free from plagiarism. (Assessment plan)
 Special needs (considerations if required see Access & Equity Policy)
 Naming document files when submitting assessments (check Assessment Plan)
 Identifying the Unit, Assessment Number, student name, student number, date and page number
(preferably) in the Footer
 Assessor’s additional and particular instruction/s.
BSBWH605 Assessment 1 Version: v18.0 Page 1 of 14

Developed by: ACBI Approved by: DoS Issued: July 2018 Review: July 2019
General Instructions
 You are required to answer all questions within the Assessment Task and be assessed as
“Satisfactory” for each criteria to gain competency in the unit.
 Submit the completed Assessment Tasks to your Trainer & Assessor through MOODLE.
 If you have any questions regarding this assessment, please contact your Trainer & Assessor
Assessment Instructions
You are part of a team that will be developing a work health and safety management system for an
organisation of your choice. Read the following document, answer all the questions therein and complete
all templates provided.
Safety Management System
There are so many aspects to creating and maintaining a safe working environment that sometimes it’s
easy to get lost in it all. To truly succeed in creating a safe place of work, the key is to develop and
implement an effective safety management system.
A safety management system combines all the different elements in your workplace that need attention to
ensure you provide a safe working environment for everyone who enters it.
Safety management systems make health and safety an integral part of your business’s core operations.
By designing, developing and implementing an effective safety management system, you will have
methods for managing reporting, responsibilities, planning and resourcing to create a safer workplace.
Safety management systems have six elements:
 a safety plan;
 policies, procedures and processes;
 training and induction;
 monitoring;
 supervision; and
 Reporting.
It is not enough to simply adopt a satisfactory safety management system. You must also actively
implement that system in your workplace. To do this, you must ensure that:
 workers comply with procedures and instructions;

 workers are appropriately trained; and
 Workers are subject to ongoing supervision.
1. Safety plan
A safety plan is a strategic action plan that forms part of the business plan. It analyses the current and
prospective risk for a company and charts how the risks will be eradicated and controlled over a
calendar period (the safety plan must have a budget).

This plan will ensure that there is a governance structure within your company that ensures every worker
clearly understands their safety obligations (and how to comply) and is accountable to carry out those
obligations.
Details of Managers at workplace with WHS responsibilities
Name Position WHS responsibilities

Gabriele alonso Maitre Measuring performance of whs
Omar abdulla Project manager Control risks
Carl nicholls Safety control Safety control, training staff
Details of Contractors at workplace with WHS responsibilities
Name Position WHS responsibilities

Aessio Chef Respect the WHS rules
devangelista
List all basic WHS responsibilities for all staff

All workers on this project (including those employed by contractors) are responsible for:
 Read and double check all written safety instructions
 Ask questions when unsure/confused/can’t remember
 Behave appropriately (not place themselves or others at risk of being harmed)
 Report any unsafe practices, situations or incidents to a Teacher or other staff member
immediately.
.
Workers:
Each worker has an obligation to:
• take reasonable care of their own health and safety
• take reasonable care that their acts or omissions do not adversely effect the health and safety of
others
• comply with reasonable instructions
• cooperate with any reasonable policy or procedure relating to health and safety at the workplace

• make yourself aware of key emergency, and health, safety and wellbeing contacts in your
workplace.
2. Policies, procedures and processes
Policies, procedures and processes include all safety paper infrastructures within your company. This
paperwork will describe all safety behaviour, expectations, record-keeping, incident reporting, and
incident notification documentation.
Develop a work health and safety policy using the template below
WORK HEALTH AND SAFETY POLICY

Goals
This policy:
• Reduce the number and severity of work- related accidents and illnesses.
• Managers and employees can work together
• Proactive approach
• The benefits: fewer lost work days, lower workers' compensation costs and higher employee
morale and productivity.
Responsibilities
 Management (the supervisor and / or manager) is responsible for providing and
maintaining:
 Workers are responsible for: responsible care of themselves at work
 We expect visitors and contractors to:t ake general duty of care
Date: ..27/07/2018
Signed Manager: .......................................................................
Signed Worker: ......................................................................
Date to be reviewed: ...................................................................
3. Training and induction
Depending on the nature of your workplace (whether it is low-risk or high-risk), everyone who enters
your workplace should receive training on:
 the rules of your company;

 the rules of the site; and
 the rules of the location they are visiting.
The training content will depend on the level of risk the person is exposed to.
Please complete the Training and induction checklist below
Induction Checklist
Worker’s name: Alessio devangelista ..........................................................................................
Employment start date: 23/7/2018 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Position/job Chef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Manager/supervisor: Alessio D’evangelista .................................................................................
Department/Section:Kitchen , floor .............................................................................................
Explain your business: Explain your work health and safety

administration:
x catering company
x x train the staff to handling of any type of
x for sale
food
List xand introduce your key people and their
x
role x
x z
x marketer: marketing duty x
 Train workers on using fire fighting
x countant: accounting responsabilities equipment
x
 correctly.
x 
Waiter staff: resaponsible to delivery the food in
x
time 2  Implement evacuation procedures
x 

Explain their employment conditions: 

lunch break with free pasta between 1 pm to Show
 your work health and safety
2pm 
environment:

Finish work at 5 pm Safe work procedures (SWPs) List:
start work at 9 am
Food is provided 1. specific information regarding the
potential hazards and associated risks of the task
Explain their pay: ...
casual payment week rate $27.5

2. correct environmental, cleanup and waste
Saturday rate $32
disposal measures
Sunday rate $43 ...
All the employers receive super annuation every

4 months 3. emergency procedures and shutdown.
...
4. personal protective equipment to be

worn while undertaking the task
... Explain your security:
5. precautions required to eliminate or Be trained to use equipment

adequately reduce the risk prior to commencing properly.
the task
...
Ensure all equipment is well
maintained.
Show your work environment:
Vary food preparation and service

activities. For example, avoid stirring for long
periods. Use a variety of implements for
serving.
Keep tools maintained to avoid

forceful movements, sharpen knives and
blades regularly.
Use gloves that fit and are

appropriate to the job.
When moving supplies, lighten the

lead to make handling easier.
Explain your training:

Use mats on slippery floors
Wear the right shoes for work
Clean up your workplace so there is

nothing to fall over

Conduct a follow-up review:
Check the instruction
check if the employee following the procedure
Comments/follow up action
.After a check out of the staff we had

corrective action to impove the staff
behaviour.
In term os safety due of cross

contamination, wearing gloves
In term of contamination among raw and

cooked bacteria
Use the appropriate chopping board

Induction Acknowledgment
Conducted by (Name): Alessio devangelista ................................. Date: 27/07/2018 . . . . . . . . . . . . . . . . . . . . . .
Signature: ........................................................... Date: 27/07/2018
Position/Job: Head Chef ........................................ Worker’s Signature: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Notes: The Cross Contamination requires more control ..................................................................
. ............................................................................................................................................
Induction review date: 27/07/2018 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Review comments: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Conducted by (Name): Alessio D’evangelista ................ Date:27/07/2018
Signature: .............................................................. Date:27 /07/2018
Position/Job: Head Chef ........................................ Worker’s Signature: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Notes: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
.
4. Monitoring
Your obligations to monitor your workplace depend on circumstances and need. Always
consider the level of risk. The higher the risk, the more frequent and detailed the monitoring
needs to be.
Other times when monitoring will be necessary include:
 to ensure that all risk has been covered by a new risk assessment that has been carried
out due to a change in process, e.g. the installation of new workstations; and
 when an investigation takes place following an incident.
Work area: kitchen

Form completed by: Omar abdular
Date form completed: 28/7/2018
Hazard identification
Hazard: biological - bacteria, viruses, insects, plants, animals
Risk Assessment
What is the harm the hazard could cause: Bacteria contamination, infections
BSBWHS605 Assessment Version: v18.0 Page 8 of 14

What is the likelihood of this happening:
Persons at risk: Pregnant woman, kids
Existing control measure: Keep the area clean,
Consequence: Illness, food poisoning
Likelihood: low
Outcome: If this problem is going to present, the only thing to do Is call the ambulance
Control measures
Possible control options:
 Elimination
We can’t eliminate bacteria
 Substitution
A correct control measure is try to minimize the amount of bacteria in the food, tools and
steps of production, for instance:
1. Clean — Wash hands and surfaces often.

2. Separate — Don't cross-contaminate.
3. Cook — Cook to the right temperature.
4. Chill — Refrigerate promptly.
 Engineering
 Administrative or PPE
Preferred control option:
Implementation
Associated activities Resources Person(s) Sign off and
required responsible date
Food such as raw meat, poultry and Spend Cook 27/07/2018
seafood – is chilled, covered and more time Chef
kept well away from cooked food. to Check
the amount
of bacteria
during the
production
line
Review
Scheduled review date: 31 January 2011
Are the control measures in place?
The control measure is in place and to improve the effectiveness rather than check the
temperature of the food weekly; we adopted a new check system where the inside temperature
is measured daily
Are the controls eliminating or minimising the risk?

The control system explained above is minimising the risk of bacteria proliferation

Are there any new problems with the risk?
The practical problem now is related to the time spent to check the temperature, increase the
time to service a meal between kitchen and client
5. Supervision
The only way to ensure your workers are carrying out their safety obligations is to have
adequate supervision.
The level of supervision required in your workplace will increase if the level of safety control
put in place to reduce a risk is low, i.e. the less effective the control measure used, the higher
the level of supervision necessary.
Safety supervision plays a key role in reducing injuries and fatalities associated with
maintenance and non-production tasks. However, the work environment can impact on its
effectiveness
Explain the following:
What is the key to effective supervision
The key to effective supervision is making sure that the staff adopting this new check process
as often as recommended, Use correct probes
Empowering supervisors
Supervisors' empowering management practices represent an important contextual

buffer against the negative effects of a uncorrect behaviour
Empowering Workers
My personal advice and technique to empower the workers to do what you found better for
the customer and for the business is to explain the advantages ad disadvanteages of a wrong
action.
Put them in the condition to check the temperature by themselves is the goal.
Creating an environment for effective workplace supervision
 Develop a positive attitude.

 Treat everyone with respect.

 Practice active listening
 Develop relationships outside of work.
 Work together for a larger good.
 Say thank you ( it’s a rule not an effort)
6. Reporting
The governance structure of your company needs safety reporting at all levels, not just at the
board level.
Your workers need to know what safety looks like – what’s going right and what’s going
wrong. This can only occur when they receive safety feedback from you, e.g. how many
hazards were identified, the risk levels associated with those hazards and what control
measures were implemented.
Complete the following template
Business name:
1. Who reported the health or safety issue?

Alessio D’evangelista has reported the health issue and foud a corrective action to his team
Time: 14:00pm Date: 27/07/2018
2. Who was the health and safety issue reported to?

The kitchen staff is to who is end up the message
Time: 14:00 pm Date: 27/07/2018
3. What is the health or safety issue? Location of hazard/risk?
The main health issue might be food poising and cause:

 Headaches.
Gastrointestinal problems.
Diarrea
Skin rush

The location risk is the place where the process of the food is happening
Therefore the kitchen is the an hazard place where the contamination could enquire
Apply some prevent procedure is the best way to avoid unwanted health issues to
our customer
4. What is its priority? Assess the priority of the health or safety issue by identifying its
most likely impact/consequence on workers and the chance of it actually happening.
Date for remedial action to fix issue: Daily
The priority is to make sure that the staff accomplish to the task assigned
4b. What has been done to rectify the health or safety issue?
To Rectify the health and the safety issue I outline some procedure that we applied:
remove any suspect food from sale
Cook food properly- to at least 75 C or hotter
Use a thermometer to check the temperature of cooked foods
If we use a microwave we check that the food is cooked evenly troughou
Cook food made from eggs thoroughly
Cool and store cooked food as soon as possibile
Signed: Date: 27/07/2018
5. What further action needs to be taken? (eg. Training, item creating hazard to be
removed, manual task changed in a way that it no longer requires lifting, noise assessment,
review of safe work procedures, training, etc).
List Responsibility Date for
completion
( THE LIST IS SHOWED BELOW)

Answers
TRAINING:
Make a list of everything the job involves. Everything. Think about what the priorities
of the role are. Make this list the basis of your training but do it in the right order
As well as answering the member of staff’s questions you need to be asking them
questions. When your trainee has a couple of days experience under their belt, start
asking them questions about the areas that you have covered
If you think they’re ready, give them the space and give the occasional piece of
advice if needed. Nobody likes to think they’re being nannied, so keep this to a
minimum
ITEM CREATING HAZARD:
As Explained it’s not possibile eliminate completely the risk, What the staff can do is to avoid
the cross contamination, use measurement technique to check the amount of bacteria.
Don’t serve food That has been out more then 4 hours between 4 C and 60 C.
ACTION:
-Wash your hands thoroughly with soap and water (warm or cold) and dry them before
handling food, after handling raw food – including meat, fish, eggs and vegetables
-Wash worktops before and after preparing food, particularly after they've been touched by
raw meat (including poultry), raw eggs, fish and vegetables. You don't need to
use antibacterial sprays: hot, soapy water is fine.
-Use a separate chopping board to prepare raw food, such as meat and fish. This is to avoid
contaminating ready-to-eat foods with harmful bacteria that can be present in raw food before
it has been cooked.
-It's especially important to keep raw meat away from ready-to-eat foods, such as salad, fruit
and bread. This is because these foods won't be cooked before you eat them, so any bacteria
that get onto the foods from the raw meat won't be killed.
-Keep your fridge temperature below 5C and use a fridge thermometer to check it. This
prevents harmful germs from growing and multiplying.
-Avoid overfilling your fridge – if it's too full, air can't circulate properly, which can affect the
overall temperature.
-If you have cooked food that you're not going to eat straight away, cool it as quickly as
possible (within 90 minutes) and store it in the fridge or freezer. Use any leftovers from the
fridge within 2 days.


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BSB61015 Advanced Diploma of Leadership and Management

BSBWHS605 Develop, implement and maintain WHS management

Assessor’s Name Date 26/07/2018

Submit a file with the required evidence attached as per

 Acknowledgement of original work, free from plagiarism. (Assessment plan)

 Special needs (considerations if required see Access & Equity Policy)

 Naming document files when submitting assessments (check Assessment Plan)

 Assessor’s additional and particular instruction/s.

BSBWH605 Assessment 1 Version: v18.0 Page 1 of 14

Safety Management System

Safety management systems have six elements:

 workers comply with procedures and instructions;

BSBWH605 Assessment 1 Version: v18.0 Page 2 of 14

Details of Managers at workplace with WHS responsibilities

Name Position WHS responsibilities

Carl nicholls Safety control Safety control, training staff

Details of Contractors at workplace with WHS responsibilities

Name Position WHS responsibilities

List all basic WHS responsibilities for all staff

BSBWH605 Assessment 1 Version: v18.0 Page 3 of 14

2. Policies, procedures and processes

WORK HEALTH AND SAFETY POLICY

3. Training and induction

 the rules of your company;

BSBWH605 Assessment 1 Version: v18.0 Page 4 of 14

Please complete the Training and induction checklist below

Employment start date: 23/7/2018 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Manager/supervisor: Alessio D’evangelista .................................................................................

Department/Section:Kitchen , floor .............................................................................................

Explain your business: Explain your work health and safety

casual payment week rate $27.5

All the employers receive super annuation every

4. personal protective equipment to be

5. precautions required to eliminate or Be trained to use equipment

Show your work environment:

Vary food preparation and service

Keep tools maintained to avoid

Use gloves that fit and are

When moving supplies, lighten the

Explain your training:

Wear the right shoes for work

Clean up your workplace so there is

BSBWH605 Assessment 1 Version: v18.0 Page 6 of 14

.After a check out of the staff we had

In term os safety due of cross

In term of contamination among raw and

Use the appropriate chopping board

BSBWH605 Assessment 1 Version: v18.0 Page 7 of 14

Signature: ........................................................... Date: 27/07/2018

Position/Job: Head Chef ........................................ Worker’s Signature: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Notes: The Cross Contamination requires more control ..................................................................

Induction review date: 27/07/2018 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Review comments: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Conducted by (Name): Alessio D’evangelista ................ Date:27/07/2018

Signature: .............................................................. Date:27 /07/2018

Position/Job: Head Chef ........................................ Worker’s Signature: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Other times when monitoring will be necessary include:

Work area: kitchen

BSBWHS605 Assessment Version: v18.0 Page 8 of 14

1. Clean — Wash hands and surfaces often.

Preferred control option:

Are the controls eliminating or minimising the risk?

BSBWHS605 Assessment Version: v18.0 Page 9 of 14

Explain the following:

What is the key to effective supervision