Commercial Cookery: Work Health and Safety

This document provides information on work health and safety in commercial cookery, focusing on incident reports, risk assessments, and WHS legislation. It includes a detailed incident report of a kitchen fire, a risk assessment of various hazards in the kitchen, a letter to the owner requesting immediate WHS measures, and handouts on WHS legislation, hazard identification, and WHS consultation. The document also includes a hazard inspection checklist and a meeting agenda for discussing WHS standards.

Running head: COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
Name of the Student:
Name of the University:
Author note:

1COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
Assessment 2
Task A
Incident Report
Incident Report Form
1. Time of Incident Date: 6th of July, 2019
Time: 10: 35 AM
2. Location of Incident The hazardous incidence was located in Pesto,
a popular restaurant with thriving customer
flow and activity. The incident occurred in the
restaurant of the kitchen, particularly due to the
deep fryer.
3. Briefly Describe the Incident A fire occurred in the kitchen during morning
hours, primarily due to discrepancies in
maintaining a cleaning schedule. The fire
occurred due to the deep fryer which had not
undergone appropriate cleaning for a
prolonged time period. Such discrepancies
resulted in the accumulation of grease in the
ducts and hoods leading to rapid emergence
and spreading of the kitchen fire.
An additional hazard and equipment
malfunctioning was observed in case of the
kitchen exhaust which also had not undergone
regular maintenance. This resulted in lack of
efficient functioning of filters further leading to
accumulation of smoke due to the fire and
physiological problems among the kitchen
staff.
4. Describe any Injury and Action Taken An injury occurred due to accumulation of the
smoke and spread of fire in the kitchen. The
injuries occurred in a kitchen staff member,
John – who is the cook. John acquired burns of
minor severity, along with suffocation and
difficulties in breathing due to inhalation of
smoke.
John was admitted to the local hospital. The
doctors reported that his condition was not
severe and that he will be sent home and
resume his occupational responsibilities soon.
5. Describe any damage to property and There was no significant damage to property

2COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
action taken due to the fire. However, damage to kitchen
equipment occurred due to lack of regular
cleaning procedures. Due to lack of regular
cleaning, the ducts and hoods of the fryer
encountered accumulation of grease. The
kitchen exhaust is malfunction due to lack of
cleaning. There is a need for regular cleaning,
repairing and maintenance service considering
that two stoves are damaged, walls require
repainting and cleaning and the electrical
wiring of the kitchen requires re-evaluation.
6. Reported by: Name:
Role: Supervisor
Department: Kitchen, Food and Beverage
Date: 6th of July, 2019
7. Reported to: Name:
Role: Peter Muir and OHS Officer
Department: Owner, Safe Work Australia:
Government of Victoria
Date: 6th of July, 2019
Risk Assessment
Task or
Scenario
Associated
Harm
Hazards Existing Risk
Conditions
Current
Risk
Rating
Any
Additional
Controls
Required
Residual Risk
Rating after
Corrective
Measure
Cooking Fire and
release of
uncontrollable
smoke due to
malfunctioning
of the stove
Physical (fire,
excessive
smoke),
Chemical
(gas, dusts),
Ergonomic
(inappropriate
design and
functioning
of equipment
resulting in
burn injuries,
suffocation
and breathing
difficulties)
Malfunctioning
stove
Very
high
Repairing
and regular
maintenance
of stove
using timely
auditing
procedures
Medium
Deep Frying Fire and
release of
Physical (fire,
excessive
Unclean,
greasy and
Very
High
Repairing,
cleaning
Medium

3COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
uncontrollable
smoke due to
unclean and as
a result,
malfunctioning
deep fryer
smoke),
Chemical
(gas, dusts),
Ergonomic
(inappropriate
design and
functioning
of equipment
resulting in
burn injuries,
suffocation
and breathing
difficulties)
malfunctioning
deep fryer.
and regular
maintenance
of deep
fryer using
timely
auditing
procedures
Kitchen Exhaust Inadequate
cleaning of
exhaust
resulting in
inefficient
filtering and
grease
accumulation
Physical
(excessive
accumulation
of smoke),
Chemical
(gas, dusts),
Ergonomic
(inappropriate
design and
functioning
of equipment
resulting in
suffocation
and breathing
difficulties)
Unclean and
malfunctioning
kitchen
exhaust
Very
High
Repairing,
cleaning
and regular
maintenance
of kitchen
exhaust
using timely
auditing
procedures
Medium
Overall kitchen
floor,
workstation and
walls
Unclean and
infectious
working
environments
due to lack of
cleaning and
accumulation
of impurities
Physical
(poor hygiene
in
workstation
and walls),
Chemical
(spoilt and
accumulated
food
particles),
Ergonomic
(transmission
of infections
and illness
among
workers, lack
of
occupational
Unclean
workstation
and kitchen
environment
High Cleaning
and regular
cleaning
schedules of
the entire
kitchen
using timely
auditing
procedures
Almost Certain

4COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
satisfaction)
Malfunctioning
and unmonitored
electrical wiring
Possible short
circuits and
injuries due to
unchecked and
misplaced
electrical wiring
Physical
(electric
shocks, short
circuits),
Ergonomic
(inappropriate
design and
functioning
of equipment,
misplaced
wires on
kitchen floor
resulting in
trips, falls,
bruises,
shocks and
injuries)
Misplaced and
unmonitored
electrical wiring
Very
High
Evaluation
and regular
monitoring
of electrical
wiring using
timely
auditing
procedures
Medium
Task B
Student Name:
Student ID:
Role: Kitchen Supervisor of Pesto Restaurant
To,
Name: Peter Muir
Role: Owner and Manager of Pesto Restaurant
Subject: Need for Immediate Work Health and Safety (WHS) risk control, hazard assessment
and workforce training
Attachments: Incident Report, WHS Risk Assessment
Respected Sir,

5COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
This is to bring to your notice, that there is a immediate need for an implementation of a
WHS hazard assessment and risk control framework at the earliest. Such actions are of utmost
importance considering the recent fire that occur in our kitchen – which was a result of sheer
lack of implementation of cleaning and auditing procedures along with lack of awareness among
the kitchen workforce on the need to adhere to WHS standards. To further bring the emergency
to your notice, we have attached copies of the incident report and risk assessment of the recent
occupational disaster and overall kitchen. While no one was severely injured, one of our
esteemed assets, our cook John did encounter adverse effects and had to be provided immediate
medical care.
It is disheartening to know that my previous requests for an optimum WHS assessment
and risk control framework were ignored several times – timely implementation of the same
would have avoided this dangerous mishap and the associated costs and losses. Please note that
as per the Occupational Health and Safety Act 2004 and the Occupational Health and Safety
Regulation legislated by the Government of Victoria, managers of organizations are bound to
ensure compliance to WHS standards and conduct regular risk assessments. Further, as per the
legislation of Duty of Care, organizational managers hold a responsibility of ensuring a work
environment for workers, which is safe and free from injuries, lack of which must be mitigated
through financial compensation.
Other than the mere need for legal compliance, it is alarming and unfortunate that the
management of the organization has to be reminded to adhere to its basic responsibilities of
tending to the needs of the workers and providing working conditions free from hassles. With
due emphasis on the recent adverse events in the kitchen, I humbly request you to regularly
implement a WHS risk assessment and hazard control plan at the earliest as per legal

6COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
complications. Further, considering that lack of WHS awareness among kitchen staff is partially
responsible for existing unhygienic kitchen environments, I also believe implementation of a
WHS training and educational plan is required, for which I humbly request you to procure
additional investment.
Your earliest response would be immensely appreciated. Please find attached copies of
Incident Report and WHS Risk Assessment.
Regards,
(Name of the Student)
Kitchen Supervisor
Assessment 3
Task A
WHS Information Handouts
Handout 1: Legislation The purpose of a WHS legislation is to formulate a
set of guidelines and policies which organizations
must adhere to, to ensure provision of a safe and
hazard free working environment for workers in
any occupational environment.
WHS Acts provide an overall outline of strategies
required to ensure safe workplaces as well as the
legislative responsibilities of managers and
employers.
WHS Regulations provide recommendations and
standards specific to hazard prevention as well as
WHS licensure.
WHS Codes of Practices include guidelines to
ensure safety, maintenance of health and welfare of

7COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
workers in the organization.
Pesto Organization is located in Melbourne and
must comply with the WHS legislations established
by the Government of Victoria, namely:
 Occupational Health and Safety Act 2004
 Occupational Health and Safety
Regulations 2017
Key WHS Roles and Responsibilities:
 To ensure collaborative relationships
between workers and employers regarding
safety, health and welfare at the workplace.
 To administer educational courses and
training on WHS compliance at the
organization.
 To regulate and ensure compliance to work
welfare and safety culture by employers and
employees.
Handout 2: Identifying Hazards and
Risk Control in the Hospitality
Environment
Step by step identification of hazards at the
hospitality environment and hierarchical risk
control:
1. Physical: Floors which are wet and
slippery, misplaced objects across floors,
malfunctioning or defective machinery,
high noise, inadequate ventilation and
lighting, sources of fire. For risk control
regularly inspect workstations and
equipment functioning.
2. Chemical: Liquids, fumes, gases, vapors
which may cause injuries upon exposure or
contact. For risk control, regularly conduct
worker health assessment as well as
administer personal protective equipment.
3. Ergonomic: Inappropriately designed
workstations or repetitive, inadequate
movement resulting in postural deformities
and injuries. For risk control, regularly
conduct health assessments and equipment
functioning.
4. Radiation: Exposure to harmful emissions
like microwaves, when operating specific
kitchen equipment. For risk control,
monitor and maintain equipment
functioning and administer usage of
personal protective equipment.
5. Psychological: Stressful work

8COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
environments, erratic shift timings,
harassment and bullying in among workers.
For risk control, conduct mental health
assessment and feedback from workers
along with administration of flexible
working environments, counseling services
and resilience training.
6. Biological: Infection by microbes due to
handling or consumption of contaminated,
spoilt foods and leftovers. For risk control,
administration hygiene and food handling
training and policies of Hazard Analysis
and Critical Control Practices (HACCP).
Handout 3: WHS Consultation In case of detection of any WHS associated
Hazards and Risks:
1. Workers must promptly report to their
immediate supervisors, who must in turn,
report to the manager.
2. Incident reports and risk assessments
highlighting every detailed of the hazard
incidence must be formulated immediately.
3. Evidence of hazard and risk must be
obtained: photographs, reports, personal
statements, medical reports.
4. Risk controls must be administered
followed by re-administration of risk
assessment and hazard analysis.
5. The OHS officer in the locality must be
contacted immediately followed by
scheduling and implementation of Hazard
audits.
Additional Resources:
Government of Victoria (2019). Occupational Health and Safety Act 2004. [online]
Legislation.vic.gov.au. Available at:
http://www.legislation.vic.gov.au/Domino/Web_Notes/LDMS/PubStatbook.nsf/
edfb620cf7503d1aca256da4001b08af/750E0D9E0B2B387FCA256F71001FA7BE/$FILE/04-107A.pdf
[Accessed 6 Jul. 2019].
Government of Victoria (2019). Occupational Health and Safety Regulations 2017. [online]
Legislation.vic.gov.au. Available at:
http://www.legislation.vic.gov.au/domino/Web_Notes/LDMS/LTObject_Store/ltobjst10.nsf/
DDE300B846EED9C7CA257616000A3571/7BCE80CA2C6C5F20CA258140007CF806/$FILE/17-
22sra001%20authorised.pdf [Accessed 6 Jul. 2019].
Work Safe Victoria (2019). FAQs | OHS Regulations Reform | WorkSafe Consultation. [online]
Consultation.worksafe.vic.gov.au. Available at: https://consultation.worksafe.vic.gov.au/Compliance-
Codes/faqs [Accessed 6 Jul. 2019].

9COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
Figure 1: Hazard Identification Diagram

10COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
Task B
Hazard Inspection Checklist for the Meeting Venue
Comments in
Relation to Meeting
Room Inspection
Recommended
Corrective Action
How would this risk
be controlled in the
future to make sure
it doesn’t happen
again?
Is the floor space
free of debris?
Yes Conduct regular
cleaning practices to
prevent further
accumulation of
debris.
Ensure regular
cleaning and floor
inspection practices.
Is the area clear of
electrical
lead/network cables
No Replace cables in
adequate areas to
prevent injuries
Conduct regular
auditing and floor
inspection practices.
Are waste paper bins
free of hazardous
materials e.g. broken
glass?
Yes Conduct regular waste
disposal to prevent
accumulation of
hazardous materials
Conduct regular waste
disposal and waste
segregation practices
Is there sufficient
ventilation?
Yes Continue with
existing ventilation
facilities
Conduct regular
inspection and timely
cleaning and
functioning of
ventilation facilities
Are the lights
working effectively
No. Immediately contact
electronic appliance
personnel/mechanic
for servicing and
repairing
Conduct regular
inspection and
maintenance of
lighting facilities
If air conditioned, is
it working
effectively?
Yes Continue with
existing air
conditioning facilities
Conduct regular
inspection and timely
cleaning and
functioning of air
conditioning facilities
Are there any
sources of excessive
noise?
No. Continue with
existing working
environments
Regular noise
inspection of internal
and external
environments for
detection and
cancellation of
excessive noise.
Signed: Manager of Pesto Restaurant

11COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
Print Name: Hazard Analysis Document Date: 6th of July, 2019
Task C: Meeting Agenda
Location: Meeting and Conference Room of Pesto’s Restaurant
Date: 7th of July, 2019
Time: 10:00 AM
Agenda Details: Meeting on WHS standards at the Organization
Introduction
 Brief discussion and introductory session with staff regarding the purpose of WHS
legislation and the need to maintain a culture of welfare and workplace safety within the
organization.
 Enlighten staff on the recently detected hazards in the meeting room (poor lighting,
cables on floors) and kitchen (malfunctioning exhaust, deep fryer, stove).
Discussion
 Distribution of WHS handouts and brief discussion with staff regarding importance and
purpose of the same.
 Discussion with staff on ways of mitigating the identified hazards and implementation of
future risk controls for hazard prevention.
Feedback and Recommendations
 Obtain feedback from staff on their views regarding the WHS handouts and expectations
and recommendations for future improvement.
 Obtain feedback from staff on the need to implement WHS training and worker
expectations for be incorporated.
 Obtain feedback and discuss with staff on formulation of WHS policy regulations at
Pesto’s Restaurant.

12COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
Task D: Minutes of the Meeting
Date: 7th of July, 2019
Location: Meeting and Conference Room of Pesto’s Restaurant
Time: 10:00 AM
Time Participant Action
10:00 AM Manager Introduction on importance of
WHS compliance
10:30 AM Manager Discussion on recent hazards
detected in the kitchen and
meeting room.
11:00 AM Manager Distribution of WHS handouts
and discussion with staff on
each component of the
handout.
11:15 AM Manager Discussion with staff on ways
of controlling identified
hazards
11:30 AM Staff Staff members express the
need to conduct risk controls
but lack awareness regarding
the same. Staff members also
express their dissatisfaction
towards working in an
unhygienic environment with
defective equipment.
12:00 AM Manager Feedback session with staff on
needs and expectations of
WHS training and policy
formulation
12:15 AM Staff Staff express the need for
training as well as educational
course on WHS strategies as
well as distribution of
handouts and installation of
signs and symbols containing
WHS instructions and risk
controls.
Staff express the need to
administer personal protective
equipment and conductance of
regular auditing by OHS
officers.
Staff suggest that and
organizational policy must be

13COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
formulated by a collective
discussion session comprising
of staff, managers,
departmental supervisors and
local OHS officers.
1:00 PM Staff and Manager Meeting is adjourned and
tentative date for next meeting
is decided.
Task E: Team Email
Student Name:
Student ID:
Role: Manager of Pesto Restaurant
To,
Staff of Pesto Restaurant
Subject: Implementation of WHS training and education
Dear Team,
With regards to the recent detection of hazards and concerns raised during the last team
meeting, it is with delight that I convey to you all, that our esteemed owner, Peter Muir, has
approved of our request to conduct an educational course work and training on enlightening staff
on WHS compliance, hazard assessment and risk control strategies.
The training will comprise of a range of interactive and educational workshops, which
will be conducted from the month of August, for the following three months. Further details
regarding the date, time, duration and venue of the workshop will be conveyed to you shortly.
The training workshop will comprise of educational activities based on the recent concerns

14COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
raised by you, that is, identification of hazards, strategies of risk control and the role of the staff
as well as the employees in regulating and monitoring WHS standards in the workplace.
We expect full cooperation from each staff member. In case of any feedback, feel free to
reach out to me so that we can address your concerns in our next team meeting.
Regards,
(Name of the Student)
Manager of Pesto Restaurant
Assessment 4: Role Play Transcript
History of Non-Compliance: Good morning Matt, I hope you are doing well. You must
be wondering why you have been asked to attend a formal meeting with the managers, especially
considering your excellent performance and proficiency at all occupational levels. While we do
appreciate your services and the asset which you have been to use through all this time, your
non-compliance to the WHS legislations and policies established by us is completely
unacceptable. What is further unfortunate is the fact that, despite repeated informal meetings,
training and gentle persuasions after your initial non-compliance to work safety measures, you
have continued to violate the WHS standards and policies of the organization - which has
compelled us to take formal, stringent action.
Consequences: Before proceeding with further details of the meeting, it is our humble
request that you try to reflect and understand the importance of following basic WHS standards
at the organization. A workplace environment of safety and welfare ensures optimum worker
performance and worker satisfaction and maintenance of the same is the responsibility of both

15COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
the employees as well as the employer. Lack of adherence to WHS standards, similar to the ones
you have been engaging in, will resulting in adverse consequences such as injuries and health
risks of workers, loss of perception and culture of safety further leading to you and your
colleagues being forced to function in hazardous working conditions. If you recall, your last
incidence of non-complication to WHS standards almost resulted in your colleague being
injured. Further, lack of compliance to WHS standards from your end, puts the reputation of this
organization at risk where we may be penalized in terms of violation of the Occupational Health
and Safety Act (2004) and Occupational Health and Safety Regulations (2017).
Disciplinary Action: Considering the risks our staff may be exposed to and your
repeated violation of organizational WHS standards, we will be forced to take disciplinary action
against you as a consequence of another such incidence of non-compliance. This will comprise
of you being temporarily stripped of your current responsibilities or duties or even a permanent
suspicion as per the severity of your next act of non-compliance.
Required Action: We will however, ne providing you with the opportunity to rectify
your non-compliance, for which you must participate in mandatory training. The training will
commence from next week and will last for one month - a tentative duration which may be
extended or reduced as per your progress or deterioration in the same.
Specific Training Needs: Considering your current occupational responsibilities and
duties, we will incorporate a flexible training plan for you within your work hours. To keep a
check and prevent further non-compliance, your work will be kept under constant monitoring by
one of our supervisors, who will not only evaluate your work, enlighten you on your mistakes
and strategies for improvement but will also report any discrepancies from your end to the
managers who may further administer further stringent training procedures as a response.

16COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
Additionally, you will be required to report half an hour earlier and stay back for an extended
half an hour, before and after your shift timings, during which your supervisor will educate you
on WHS needs, your WHS responsibilities, the WHS standards you must adhere to as per your
tasks for the day and your progression/deterioration considering your compliance to your WHS
guidelines for the day after your duty hours.

17COMMERCIAL COOKERY: WORK HEALTH AND SAFETY
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