Use your own word. Thank you.
Assessment Task 1 Short Answer questions
HOSPITALITY WORK PLACEMENT STAGE 1
Questions
Identify at least four (4) personal and professional reasons for maintaining personal hygiene in hospitality service environments?
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Identify at least eight (8) personal hygiene practices which should be followed for the assurance of personal health and wellbeing prior to and during service periods?
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What are airborne diseases and how are they spread? (in 40 to 50 words)
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What are infectious diseases and how are they spread? (in 40 to 50 words)
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Identify at least five (5) ways of transferring micro-organisms and spreading airborne and infectious diseases and illness to yourself and others?
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Specify four (4) employee responsibilities related to hygiene practices and standards of hygiene in the workplace?
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Answer the following questions relating to hazard management
a. When where and how hazards must be identified? | |
b. When where and how risk assessments must | |
c. Explain consultation requirements in relation to the hazard identification and risk assessment process. | |
d. Explain the purpose of WHS committees and their importance in regard to consultation. | |
e. Explain the purpose of WHS representatives and their importance in regard to consultation. | |
f. Outline two record keeping requirements relating to hazards and risks. |
Identify an organisation of your choice within the hospitality industry. This can be one you are familiar with and can access information about (e.g. through the Internet) or a workplace where you are completing or have already completed your work placement.
a. What group risk assessment mechanisms does the organisation commonly use. Describe at least two. | |
b. Describe the format of hazard identification and risk assessment templates that the organisation uses and how they are used. | |
c. What commonly used methods does the organisation use for identifying hazards in the workplace? | |
d. What commonly used methods does the organisation use for assessing risks to safety? |
Thinking about the hospitality industry and typical hazards and the systematic methods used to assess risk, answer the following questions:
a. List each of the four steps for in the risk management process. | |
b. Describe two typical hazards. | |
c. List two injuries/illnesses/consequences that could result from the hazards? | |
d. What are the overall being exposed to the hazards identified? | |
e. For the hazards you have identified, estimate the probability that an incident or injury will occur. Think about this in terms of a risk assessment legend. | |
f. For the hazards you have identified, what would you say is the overall risk level for the identified hazards? Think about this in terms of a risk assessment legend. |
10. Thinking about the hospitality industry and the hierarchy of
control, answer the following questions:
a. Explain the hierarchy of control. | |
b. Identify a typical hazard for which substituting a safe system of work would be a suitable control. Describe the hazard and the isolating measure. | |
c. Identify a typical hazard for which isolating the hazard would be a suitable control. Describe the hazard and the isolating measure. | |
d. Identify a typical hazard for which engineering controls a suitable control. Describe the hazard and the engineering control. | |
e. Identify a typical hazard for which administrative controls would be a suitable control. Describe the hazard and the administrative control. | |
f. Identify a typical hazard for which personal protective equipment would be a suitable control. Describe the hazard and the PPE. | |
g. Identify a hazard for which combined controls would be appropriate. Describe the hazard and the combined control measures which would be appropriate. |
11. Thinking about the hospitality industry and measures to eliminate
or control health and safety risks, answer the following questions:
a. Describe two typical risks and a measure that can be used to control each risk. | |
b. If you were responsible for the risks, above, describe how would you make sure the controls are implemented. | |
c. Explain why suggestions for ways of eliminating or controlling risks are useful. | |
d. Explain why sometimes it can be important to refer to a senior staff member regarding a decision on implementing controls. |
12. Describe each of the following methods for identifying hazards.
a. Conducting site safety audits | |
b. Completing safety checklists | |
c. Inspecting workplace | |
d. Observing daily activities | |
e. Investigating accidents and incidents | |
f. Reviewing injury or illness registers | |
g. Monitoring workplace environment | |
h. Investigating staff complaints or reports of safety concerns | |
i. Review of staff feedback via consultative processes including meetings, surveys and suggestion box submissions |
13. Consider the list of people below and describe a role they may
have in the assessment of risk within an organisation.
a. Contractors | |
b. Managers | |
c. WHS committee members | |
d. WHS representatives | |
e. Peers and colleagues | |
f. Staff under supervision | |
g. Supervisors | |
h. Tourism suppliers. |
14. Under the WHS legislation there are 5 situations when a person
conducting a business or undertaking (employer) must consult
with workers. Name 3 of them.
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15. List 4 ways you can provide staff with workplace health and safety
information.
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16. An emergency evacuation plan is one example of a WHS
procedure which helps to keep people safe. List 4 others relevant
to your industry.
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17. List 2 methods of monitoring that staff are following WHS
procedures.
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18. List 5 types of documents that would act as evidence of your
company’s compliance with WHS laws
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19. List 4 possible steps you could take if you observed a staff
member not complying with your company’s WHS practices, or a
hazard control measure was not working properly.
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20. List 3 matters you might discuss as part of making consultation
arrangements.
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21. Name 3 methods you can use to provide staff members the
opportunity to contribute their views on WHS issues.
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22. A staff member has raised WHS issues in the workplace which
now have been resolved. Why is it important to communicate the
result back the staff member who raised it?
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23. List 4 different types of WHS training methods.
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24. Give 2 examples of when you must provide WHS training to your
staff.
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25. Give 4 examples of training you might organise with a specialist
WHS training provider.
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26. List 4 pieces of information that should be recorded as a training
record for a staff member who has undertaken WHS training.
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27. If a WHS Committee raises a WHS issue with an employer, and
the employer does not consider the issue in a timely fashion, has
the employer failed to meet their legal requirements? Why/Why
not?
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28. What is the role of a WHS Committee?
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