Commercial Cookery: WHS Legislation, Hazard Identification and Risk Assessment

This document discusses WHS legislation, hazard identification, and risk assessment in commercial cookery. It includes solved assignments and essays on the topic. The document also covers the common hazards and risks in the hospitality industry and ways to minimize them. The subject is Commercial Cookery, and the course code is 28. The document type is an online library for study material with solved assignments, essays, dissertation, etc.

Running head: COMMERCIAL COOKERY
Commercial Cookery
Name of the Student:
Name of the University

1
COMMERCIAL COOKERY
Table of Contents
Assessment 1........................................................................3
Question 1.a)....................................................................................................................3
Question 2).......................................................................................................................3
Question 3).......................................................................................................................4
Question 4a).....................................................................................................................4
Question 4b).....................................................................................................................5
Question 5).......................................................................................................................5
Question 6).......................................................................................................................6
Question 7).......................................................................................................................7
Question 8).....................................................................................................................10
Question 9).....................................................................................................................10
Question 10)...................................................................................................................11
Question 11)...................................................................................................................11
Question 12)...................................................................................................................12
Question 13)...................................................................................................................13
Question 14)...................................................................................................................14
Question 15)...................................................................................................................15
Question 16)...................................................................................................................16

2
COMMERCIAL COOKERY
Question 17)...................................................................................................................18
Question 18)...................................................................................................................20
Question 19)...................................................................................................................21
Question 20)...................................................................................................................22
Question 21)...................................................................................................................22
Question 22)...................................................................................................................23
Assessment 2......................................................................24
Part A.............................................................................................................................24
Part B.............................................................................................................................28

3
COMMERCIAL COOKERY
Assessment 1
Question 1.a)
The list of six people in work place who can identify hazards and assessment and control
risks are:
 Employers
 Supervisors
 Managers
 Employees
 Safety Officers
 Securities Officers
Question 2)
Five general requirements for consultation with workers under WHS legislation are:
 Managers and employees should talk and interact with each other about the matters of
WHS and should be always stay updated about the recent activities of WHS.
 Managers and Supervisors should inform and consult with their workers before making
any risky decisions that can affect the workers in the future.
 Managers should consult with their employees about identifying hazards and assessing
risks and should seek advice from the employees about the ways to remove or minimize
those risks.

4
COMMERCIAL COOKERY
 Managers should take a step on behalf of the health and safety measures of their workers.
 There should be regularly scheduled meetings on behalf of work and health safety.
Question 3)
Requirements and purpose of WHS Committees:
The WHS requirements are the guidelines providing about how the employers
provide information about the health, safety, and welfare of employees and to ensure that they
are kept safe. The main purpose of WHS is to maintain cooperation between the employer and
employees.
Purpose of Health and Safety Representative:
The main purpose of HSR is to representing and making recommendations on health and
safety matters to the workers. HSR investigates complaints and risks of worker health and safety.
An HSR may enter and inspect any area of the workplace at any reasonable time.
Requirements of HSR are as follows:
Work Groups- It represents the health and safety of a workgroup. There can be many
HSRs and deputy HSRs needed after the agreement between the workers.
Election and Eligibility: The members of their workgroup can elect a HSR.
Training: A HSR does not need any good qualifications or experience for their position.
Question 4a)
The WHS Act has a purpose of conducting a hazard analysis, risk assessment and
implementing risks controls:

5
COMMERCIAL COOKERY
The first and foremost purpose of the Work Health and Safety Act (WHS) is to eliminate
or to minimize risks of the workers in various ways and to make sure that all workers and their
workplaces are safe enough for them to work. They always keep updated about the work health
and safety matters of the workers. According to WHS, all the workers are to be given the
topmost level of protection in their workplace to prevent any kind of accident from happening,
which could be fatal to workers. They encourage the workers to raise concerns about hazardous
things, which could affect their health, and to take certain steps to prevent it from happening.
Question 4b)
Two situations when a risk assessment needs to be carried out are:
 When the high number of staff turn over the company is required to recruit new staffs
who may be fresher and inexperienced then the way that the new staff does their work
should be checked regularly and it is very important that they should be provided with a
proper training and safe working practices
 There are times when the employee is pregnant or breastfeeding their child than they
should get a break from their work for a certain period to avoid any kind of risk regarding
her and her unborn child’s health and safety instead of giving her work to do which
could affect her or her unborn child
Question 5)
Commonwealth:
According to commonwealth (WHS) regulations, all the workers should have highest
level of protection in their working place. They provide safety and welfare of the workers by

6
COMMERCIAL COOKERY
eliminating different risks arising from their workplace in various ways. If they cannot eliminate
all the risks, they try to minimize it as much as possible. They insure that all of the workers are
working without any risks, which could affect their health. The WHS Act and WHS regulations
always try to support continuous improvement of Works Health and Safety.
Health and Safety laws in Victoria
The health and safety laws in Victoria is to secure safety, health and welfare of
employees and people at work to reduce the risk of health and safety to provide participation of
employees in the formulation. They always try to take major steps to look after the employees
and to remove or to control the factors, which may lead to affect the employee’s rights of Health
and Safety.
Question 6)
The four ways identifying hazards are given below.
 The incident that occurred earlier need to be examined and analyzed whether it will be
occurring again or not.
 The employees should prioritize safety issues; they have to consult or quarry with the co-
workers in order to identify the hazards.
 To examine what is happening they need to inspect or examine their work areas or work
sites. It should be documented to avoid for the actions.
 To determine such hazards safety data sheets should be reviewed for safety, all
information about the equipment and materials should be examine for safety precautions.

7
COMMERCIAL COOKERY
The locations of hazards are likely to be found in the following.
 Working at heights
 Electrically covered spaces
 Confined spaces
Question 7)
Examples for each of the following hazards
Physical hazards
Examples
 Working from unguarded machinery and heights
 Loud noises
 Extreme temperatures
Injuries
 Hypothermia
 Heat stroke
 Hearing loss
Chemical hazards
Examples
 Carbon monoxide

8
COMMERCIAL COOKERY
 Ammonia
 Chlorine
Injuries
 Problems in breathing
 Allergic reactions
 Poisoning
Ergonomic hazards
Examples
 Repetitive movement of body
 Uncomfortable working environment
 Constantly use of equipments in a workplace.
Injuries
 Back problems
 Mental stress
 Muscles discomfort
Biological and radiation hazards
Example

9
COMMERCIAL COOKERY
 Bacteria and viruses
 UV rays
 Radio rays
Injuries
 Skin irritation
 Tuberculosis and AIDS
 Allergies and infection
Psychological hazards
Examples
 Unhealthy working environments such as consumption of alcohol
 Overloading work and long working hours.
 More emotional demands
Injuries
 Anxiety disorder
 Depression
 Occupational stress
Question 8)
The five examples of the physical hazards in the hospitality industries are given below.

10
COMMERCIAL COOKERY
 Developing a safety plan to avoid future accident
 Training the workers to do their specific task
 Investigating incidents to avoid dangerous occurrences in the future
 Regularly checking equipment that is in the work place to ensure safety every day
 Keeping first-aid treatments for the employees
Question 9)
Due to the improvement in the economic sector, the use of the chemicals has been
increased drastically in the world resulting in serious health problems in the world. The use of
various pesticides, chemicals in industry and insecticides are the ones causing acute health
problems in the world.
Classification of the chemical hazards is a method to sort the types of chemical hazards
according to their toxicity to the health and their state of a form like gaseous, solid and liquid.
Available resources, data and its impact on the environment are used to categorize the different
types of chemical hazards.
Basic rules to handle chemicals:
 The one using the chemicals should be trained and should know about the chemicals.
 One should know about the consequences and should be able to handle if anything
goes wrong.
 The chemical one is using should be tested and verified by the approved concerned
authority.

11
COMMERCIAL COOKERY
Question 10)
Ergonomic hazards are kind of serious health hazards, which are caused by workplace
due to various factors like work environment, work stress, workloads, equipment used, health
facilities provided and other such factors. Ergonomic hazards can cause physical or even mental
sickness, which can be dangerous to the human body.
Examples of ergonomic hazards:
 Repetitive movement of the body
 Allergic reactions
 Constantly use of equipment in the workplace.
Ways to minimize the ergonomic hazard:
 Swapping of employees within an interval
 Employees must be trained accordingly so that they can handle the workload.
 Suitable managing and appropriate ways should be used to do the given task.
 Organizational procedure must be followed.
 Workloads should be dispatch according to the capabilities.
Question 11)
“Biological hazards” is the situation when some harmful organisms affect human health.
It may be parasites, viruses, fungi, and other such organisms. Generally, it enters in our body
through the repertory system, through contact with body fluids of the infected or contact with
contaminated objects.
 We can reduce the effect of biological hazards with the help of sum proportions like

12
COMMERCIAL COOKERY
 Use surgical masks, N95 or high-level respirators for respiratory protection
 Use waterproof protective clothing. This cloth comes with a protective cover all with the
attached hood, gown, apron, head and shoe covers.
 Use safety glasses and face shields for the protection of the eye.
 An always use glove it is protects the hand from the contraction with harmful organisms.
 Shoe covers help us to prevent germs carried outside the workplace
 Personal hygiene and sterilization are the most important things to a reduction of
biological hazards.
Question 12)
The common used methods are:
 conduct pre-start planning on the work to be carried out;
 motivate the employs to recognize and highlight hazards while performing work;
 carrying out safety inspections and audits of the workplace and work procedures;
 conducting job safety analyses (or similar task evaluation processes);
 monitoring, measuring and testing the working environment, such as noise monitoring,
electrical testing and atmospheric testing;
 analyzing proposed new or modified plant, material, process or structure;
 conducting hazard (or risk) surveys;
 reviewing product information, e.g. safety data sheets, operating manuals;
 researching publicly available data on hazards, e.g. media articles, industry or safety
regulator alerts; and
 Looking at past incident and near-miss reports
 Special character should be taken into account

13
COMMERCIAL COOKERY
 Collect information about workplace
Question 13)
The five stapes Hierarchy model of hazard control is one kind of system. With the help of
this system, industry eliminates exposure to hazards. Most commonly, a triangle illustration is
used to depict this system.
The five stapes Hierarchy model of hazard control are in the order of decreasing
effectiveness:
 Elimination
 Substitution
 Engineering controls
 Administrative controls
 Personal protective equipment
Elimination is the most effective stage its remove the risk of incident altogether.
Substitution replaces something that produces hazard this is the second effective thing.
Engineering control isolates the people from hazards not remove the hazards.
Administrative control changes the work pattern for people.
Personal protective equipment includes safety equipment like safety gloves, clothing, etc.
Question 14)
The four stages of managing WHS risk according to the WHS legislation are
 Identify hazards

14
COMMERCIAL COOKERY
 Assess risks
 Control risks
 Review control measures
1. Identify all predictable hazards in the place of work that has probable to impairment
anyone. That might conduct of hazardous chemicals, workstations, manual handling tasks,
unguarded machinery, poorly designed, etc.
2. Assess the quantity of risk from the hazard. The main goal of assessing risk is to find
out how much the risk would have on the people from the hazard.
3. Control risk is the stage where removes the risk completely if possible or treats as
much as possible.
4. Review control measures are the stage where risk assessment monitored and improve
‘control measures’ and find the ways which are safe of doing things. Some systems regularly
auditing the workplace and ensure that the controls are in working condition. This is the last
stage of managing risk.
Three types of tools and templates that we can use in risk assessment presses
Three types of tools are:
1. Probability and impact matrix
2. Risk data quality assessment
3. Decision tree templates
Three types of templates are:

15
COMMERCIAL COOKERY
1. Basic risk assessment template
2. Risk assessment and control template
3. Risk assessment matrix template
Question 15)
The list of three methods that can be applied for risk assessment:
 Quantitative risk assessment
 Event-tree approaches
 Risk matrix approach
Figure 1: (self created)

16
COMMERCIAL COOKERY
Calculation of the level of risk is an essential part on any organization to run smoothly. It
does not only help to identify the future path but also in set the goals.
Question 16)
Hazards Level of risk Actions required
 Handling
solvents
without using
proper
protective
gloves
 Boxes stacked
precariously
 Minor cuts
and bruising
 Irritation and
headaches
There is a huge risk. It can
burn the hands and make the
people permanently disable.
If heavy weighted boxes are
not manage well then it can
create a huge risk for the
workers. It can cause huge
injury for the workers.
Some time it becomes huge
infection.
It has low level of risk.
To prevent these risks the employees
can use coated fabric gloves and
cotton fabric gloves. There gloves can
protect the hands from chemical and
help to keep the hands clean.
Workers need to wear protective
helmets.
Proper treatment is required.
Proper medicine need to take.

17
COMMERCIAL COOKERY
 Spilled oil on
the main aisle
 Deep cuts and
burns
 Minor fracture
It has huge risk. It can be a
cause of the fair accident in an
organization.
It can be a cause of future
infection.
It has low risk.
For safety strong smell need to mix
with the oil.
Proper treatment and medicine is
required at the initial stage.
Proper rest and treatment need to give
to the injured person.
 Objects flying,
moving or
falling
It can be a cause of minor
accident.
Workers need to wear proper clothes
and helmets.
 Unguarded
saw, electric
shock
 High Decibel
noise
 Cooking fires
It has huge risk.
Workers can become deaf.
It can burn the entire
organization.
Proper technology need to use.
Workers need to wear proper
earplugs.
Fire alarm is required.
 Improperly
mixed
chemicals
 Missing
warning signs
and fire
It has huge risk and can be a
cause generous accident.
This can create a huge disaster
for the entire organization.
Proper method should follow and
safety uniform needs to wear.
Safety alarm needs to use.

18
COMMERCIAL COOKERY
extinguishers
 Radioactive
emissions
from
equipment
For the workers it is very
dangerous.
Safety glasses and uniform needs to
wear.
Question 17)
Methods applied in controlling risks
Hierarchy of Controls Examples
1. Elimination- It is the strategy used for
eliminating a material or process
causing a risk. It is the most effective
and inexpensive process.
Removing the utilization of hazardous
chemicals
2. Substitution- It is the strategy for
controlling the hazard in which a
material or process is replaced by
another which is less hazardous for
achieving the same result.
Replacing the toxic chemicals with a less toxic
one is the excellent substitution process.
3. Risk Transfer- It is the method used
for providing risk-bearing entities with
coverage or protection.
Capital market investors delivering insurance
and reinsurance protection
4. Engineering Controls- It is the third Redesign of machinery by adding extra

19
COMMERCIAL COOKERY
most effective strategy designed to
protect workers from hazardous
conditions. It includes the physical
changes within the workplace to
minimize any outstanding risk.
safeguards.
5. Administration Controls- It is the
training procedure that is given to an
individual to reduce the threat of
hazards.
Installing signboards, rotation of jobs
6. Personal Protective Equipment- It is
the protective clothing, helmets,
goggles, or other garments that are
designed for protecting the worker's
body from injury or infection.
Providing safety clothes, earplugs, goggles,
iridescent vests for the workers
Question 18)
Modify the object:
By replacing and modifying old objects and machines with more advanced in technology
can minimize the risks of the workers in their workplace. An example is using noise-dampening
technology to reduce noise levels.

20
COMMERCIAL COOKERY
Modify the work area or workstation lay out:
Keeping everything in an arranged manner and every tool in its appropriate place, making
the work area more spacious for the workers to work comfortably, and putting up the signboards
helps in the minimizing risk. An example is placing the signboard in HIGH VOLTAGE area.
Change the way things are moved:
We can change the way things are being moved which minimize the risk by setting the
workplace in a proper order, which helps the worker to move freely and find, the tools, which
they required, easily which saves both the time and manual labor of the workers. An example is
placing the required things to area, which are visible to everyone, and keeping the unnecessary
things in the storerooms.
Use different actions, movement and forces:
We can install new machines which can do the manual work of 10 workers by doing so
workers doesn’t need to apply most of the manual force to complete their tasks which helps in
minimizing the risk. An example is using of small loading automobiles and cranes for shifting
boxes and some other heavy materials in factories.
Modify the task:
We can minimize the risk by modifying the tasks of the employees by giving them a
certain period so they can finish their task easily and comfortably. Example: Workers in metal
factories should rotate every now and then in and out the hot area instead of spending 8 to 9
hours per day in heat.

21
COMMERCIAL COOKERY
Question 19)
Five critical factors in the process of reviewing the effectiveness of risk controls:
 To have successful risk management the employees need to understand the core values
of the organization and should be able to handle the risk on its approach.
 Surrounding with a positive and healthy environment in the organization will help in
collaborating for better decision-making.
 Communication is an important factor because it ensures that the members in a team
understand and support each other to avoid risk in an organization.
 Employees should constantly encourage the employer to generate new ideas and
solutions. It will help the employer to be motivated and work efficiently.
 Recording data and information is very important as it provides data security, and it
provides a link between risk management and corporate performance.
Question 20)
The methods to review the staff’s feedback during the consultation process of WHS legislation
are as follows:
HSR is the one who is responsible for all health and safety-related issues. Therefore, the staff
can consult and give their review to the HSR to give the proper feedback related to the new law.
PCBU stands for a person conducting a business or undertaking. Therefore, the staff can
approach PCBU to raise concerns and ideas. Since, they can have a great impact regarding WHS
law.

22
COMMERCIAL COOKERY
The staff can also take the help of the other social platforms to review the issues or any idea.
They can raise any issues or give feedback through this platform.
Question 21)
The purpose of the hazard report form is to notify the workers that they must be aware of their
surroundings to prevent the injury due to hazards. The main function of Hazard reporting is to
prevent accidents before they occur.
Four components of a Hazard report form are as follows:
 Specific Details and Description- The first element of the Hazard Report Form is to give
exact details of the report. Specific details about the incident report help in making the
correct decision.
 Accuracy- If the worker is unsure about the accuracy of the detailed incidents then it is
essential to verify it first. Verification can include witnesses, footage from CCTV
depending on the nature of the event.
 Supervisor Signoff- After the incident report is complete, it is necessary to sign off by the
supervisor who was on duty during the incident.
 Arrangement- It is the best way to organize an incident report temporally. The inspection
of the report is done by enumerating details according to findings. The incident report
should be simple and easy to understand.
Question 22)
Four general requirements for record keeping during hazard identification and risk
management processes:

23
COMMERCIAL COOKERY
 The record keeping must be combined together which is used for managing the
information more strategically.
 The discussion and opportunities should be informed precisely in order to make decision
about opportunities for the reuse of assets and information within the firm.
 It is used for managing the publication, distribution, privacy and protecting records of the
corporation.
 It helps in ensuring the reliability of records and information, mainly preserving the key
corporate information as it carries the functional data of the company.

24
COMMERCIAL COOKERY
Assessment 2
Part A
A physical hazard is a major issue, which occurs while working. Working in the kitchen can
easily cause physical injury. The workers have to deal with the issues like manual handling,
slipping, tripping and falling during work, improper storage, fire, and electrical hazards. There
are hazards, which take place while working in the kitchen.
 Injuries from heavy lifting
While working in the kitchen the employees need to lift heavy utensils and materials
while working, which can lead to injuries.
 Improper storage
If the storage is overly stuffed, it can lead to accidents while keeping and taking
things out form the storage.
Chemical hazards
A kitchen is a place where a lot of hot stuff like hot oil and liquids and hot food which
can cause accidents while working in the kitchen. Therefore, it is very risky for the
employees to work within these unavoidable conditions.
 Due to carelessness, the employees can lead to heavy physical injury of the employees.
 Due to the regular use of risky chemicals can cause accidents.

25
COMMERCIAL COOKERY
Biological hazards
This is the most important factor, which can affect the whole business, if proper food
safety is not up to the requirement, than it can affect the safety of the customers. The
management has to take proper measures to avoid any major risks related to food safety.
 Poor food safety can result in the health issues of the customers, which can lead to poor
feedback from the customers.
 Due to the poor feedback, the restaurant will lose its customers which will also affect
their goodwill.
Equipment Hazard
Equipment hazard is very life-threatening hazards which can affect the employees
completely. These happen while working in the kitchen. These can be avoided by being extra
careful and alert while working.
· Equipment hazard usually happens if the staff is not trained properly. The staff should not
be careless while working with complicated equipment.
· The employees should take proper safety measures to prevent such issues in the kitchen.
RISK MANAGEMENT FORM
RISK LIKELYHOOD CONSEQUENCES RISK
RATING
ACTION
Physical Medium Physical hazard can 8 Proper

26
COMMERCIAL COOKERY
hazard affect the physical
condition of the
employees and lead
to heavy injuries.
equipment
should be use
to lessen the
load on the
employees
Chemical
hazard
High Chemical hazards
occur very often
while working in
kitchen. It can affect
the skin condition of
the employees.
9 Proper safety
measures
should be
taken in order
to avoid these
hazards. Like
wearing
gloves while
frying things,
etc.
Biological
hazard
Medium Biological hazard
usually occurs when
the hygienic
procedures are not
followed. It can
cause health issues
to the customers.
8 The
employees
should be
instructed to
use fresh in
order to
avoid the
health issues.

27
COMMERCIAL COOKERY
Equip
ment hazard
High Equipment
hazard is very
dangerous in nature
as it happens when
the employees are
not proficient with
the equipment they
use.
9 These
hazards can
be avoided
by being
extra carefull
and attentive
while
working.
3)
The required actions based on the hierarchy of control against the potential risk.
Preventive Measures:
 Physical hazard
Through using proper equipment in the required situation we can avoid a physical hazard.
The employees can also use good body gestures to lift the loads. They need to keep the load as
near as possible to take a balanced weight of the load. They need to get a good grip on the load
before lifting or keeping the loads.
 Chemical hazard
Chemical hazards can prevent by being extra careful while working. Proper education should
be given to employees. The employees should be well aware of the flammable gases. They

28
COMMERCIAL COOKERY
should keep a proper check on the things, which can catch fire. They should maintain the proper
equipment to avoid and prevent critical hazards.
 Biological hazards
The employees should use fresh and edible food items and products to provide hygienic food
to the customers. They should keep the kitchen clean as well to provide hygienic food to the
customer.
 Equipment hazard
To avoid equipment hazard the employees should be very careful and attentive to avoid any
accident. The kitchen should have the fire extinguisher in case of fire
Part B

29
COMMERCIAL COOKERY
Hazards(describe
the hazard and
location )
Activity/
person
affected
(work activity
or job role
association
with hazard)
Potential risk
(describe
consequences
and impact of
the risk)
Risk
score
Risk
control
measures
Implementation
Action by Due
date
Social Hazard
Alleyway near
dustbin
Intoxic
ated people
looking
through
acumen bin
/staffs of
restaurant
This
issue is very
crucial
because it can
affect the
safety of the
employees.
Due to
negligence, it
can lead to
some
irreversible
incidents like
murder, theft,
sexual
harassment,
8 The
restaurant
can install
CCTV
cameras.
They can
also provide
pick and
drop
services to
the
employees.

30
COMMERCIAL COOKERY
etc.
Physical
Hazard
Garbage bin
Vandal
s lighting
fire / local
people and
whole building
Huge
risk of fire,
due to the
intoxicated
people
roaming
around and
using lighters
for smoking
purpose can
cause
humongous
fire in the local
area
9 Kee
ping night
guard for
the security
purpose,
installing
CCTV,
selling
alcohol
should be
restricted
after 9 pm
on
weekends.
Chemical
Hazard
Garbage bin
Chemi
cal gas
formation in
the area /
Emplo
yees and
customers,
local people
Due to
the presence of
garbage bins,
it can affect
the health of
humans as
well as
7 Kee
ping the
bins closed
when not
used. The
authority of
restaurant
Should also

31
COMMERCIAL COOKERY
and animals animals. monitor the
area time to
time to
check no
one is
pushing
dustbins.
Biological
Hazard
Garbage bins
Hygie
ne issues and
Unpleasant
odor / staff
and customers
Unhygi
enic odor can
affect the
health of the
employees as
well as the
customers. It
can lead to
some major
health
problems.
8 The
area should
be clean
weekly. The
dustbins
should be
changed on
a monthly
basis