WHS Portfolio Development: A Report for Hospitality Management

This document presents a comprehensive Work Health and Safety (WHS) portfolio tailored for a hospitality setting, specifically Peaches Restaurant. It includes a detailed health, safety, and security policy outlining the restaurant's vision and mission to ensure a safe environment for employees, contractors, visitors, and the community. The portfolio covers key aspects such as hazard reporting, safety inductions, training programs, vehicle and machinery safety, and electrical safety protocols. It also addresses emergency preparedness and response, including evacuation procedures and first aid provisions. Furthermore, the document outlines the human resources required to implement these policies, providing job descriptions and duty statements for various staff positions. A structured training program for WHS induction is detailed, along with methods for monitoring and maintaining WHS records. The report also addresses a scenario involving obsolete equipment, detailing a consultative process for resolving identified issues and strategies for risk control and adoption. This WHS portfolio serves as a comprehensive guide for maintaining a safe and healthy workplace in the hospitality industry, with practical checklists and procedures for risk assessment and hazard identification.

Running head: HOSPITALITY MANAGEMENT 1
Hospitality Management
Name:
Institutional Affiliation:

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Table of Contents
1.0 Task One - Development of WHS Portfolio..............................................................................5
1.1 Health, Safety and Security Policy........................................................................................5
1.1.1 Vision..............................................................................................................................5
1.1.2 Mission.............................................................................................................................5
1.1.3 Peaches Restaurant Health and Safety Policy.................................................................5
1.1.4 Providing a safe workplace.............................................................................................6
1.1.5 Reporting hazards and unsafe work practices.................................................................6
1.1.6 Consultation.....................................................................................................................6
1.1.7 Safety Induction..............................................................................................................6
1.1.8 Training...........................................................................................................................7
1.1.9 Vehicle and Machinery Safety........................................................................................7
1.1.10 Electrical Safety............................................................................................................7
1.2 Emergency Preparedness and Response................................................................................7
1.2.1 Emergency Planning........................................................................................................7
1.2.2 First Aid...........................................................................................................................8
1.3 Human Resources Required to Implement Policies...............................................................8
1.4 Job Descriptions and Duty Statements of Staff.....................................................................9
1.5 Training Structure for WHS Induction................................................................................12
1.6 Monitoring and keeping WHS Records...............................................................................16
2.0 Task Two-Response to Scenario.............................................................................................19
2.1 Consultative Process for Identified Issues...........................................................................19
2.1.1 Importance of Consultation...........................................................................................20
2.1.2 Role of Worker..............................................................................................................20
2.1.3 Role of Health Service Representative..........................................................................21
2.1.4 Role of Manager and Supervisors.................................................................................21
2.1.5 Health and Safety Advisory Body.................................................................................22
2.1.6 Health and Safety Committee........................................................................................22
2.2 Participation and Consultation with Relevant Participants..................................................23
2.3 Outcomes and Employee Participation................................................................................24
3.0 Task Three-Risk Identification................................................................................................25
3.1 Checklist for identifying all Workplace Hazards.................................................................25
3.2 Procedures for Risk Assessment..........................................................................................30

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3.3 Strategies for controlling risks.............................................................................................32
3.4 How to Ensure Strategies are adopted.................................................................................34
4.0 References................................................................................................................................35

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Hospitality Management
1.0 Task One - Development of WHS Portfolio
1.1 Health, Safety and Security Policy
1.1.1 Vision
Peaches Restaurant Health, Safety and Security Policy aims to ensure that health and safety risk
is properly managed (Zweetsloot, 2014).
1.1.2 Mission
To be a leading restaurant in Western Australia where business operations do not affect the
health and safety of:
o Employees
o contractors
o Visitors
o Business partners
o Community
o Environment (Andrienko et al, 2015)
1.1.3 Peaches Restaurant Health and Safety Policy
The restaurant aims to have an environment that is free of injury. Employees will therefore assist
in:
 Participating in management efforts to manage work health and safety
 Following safety instructions
 Report all safety hazards (Hasbulla, Leman & Baba, 2014)

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1.1.4 Providing a safe workplace
There will be an annual inspection of the restaurant, structures, machinery, plant and equipment
for identification of hazards, assessment risk, control risk and review the controls effectiveness.
Employees will be trained in usage of Personal Protective Equipment. An annual inspection will
be done using various checklists (Newberry, 2015). Records of health and safety inspections will
be kept in the office of the senior manager.
1.1.5 Reporting hazards and unsafe work practices
 All employees must report any hazards and work practices that are unsafe. Employees
must:
 Comply with efforts of ensuring restaurant safety
 Work responsibly not to affect health and safety of colleagues
 Not to use machinery or equipment that are not working properly
 Always use protective equipment
 Report any work injuries (Abdalla, 2014)
1.1.6 Consultation
Regular health and safety meetings will be held with all employees so that any arising issues can
be resolved. There will be monthly toolbox talks, annual hazard, and safety planning. Staff will
be consulted on all health and safety matters. Issues will also be resolved together with staff.
Consultation arrangements will be reviewed bi-annually (Robertson, 2016). A health and safety
committee will also be put in place. Its role will be to educate staff concerning health and safety
matters.
1.1.7 Safety Induction
All Peach Restaurant employees will have a Job description and duty statement that outlines their
safety responsibilities. Before beginning work, all staff will receive health and safety induction

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into the business operations of the restaurant. Job specific safety training will be done so that all
equipment in the restaurant is operated as required (Saracino et al, 2016).
1.1.8 Training
Before any job is done, the staff skills will be assessed.
 Staff must not use equipment in the restaurant which they do not know how to operate
 Staff will be trained in using equipment.
 The operator’s handbook will be used in ensuring safety procedures while operating
equipment.
 Training records will be maintained (Willmer & Haas, 2016)
1.1.9 Vehicle and Machinery Safety
Regular maintenance will be done on all vehicles, machinery and equipment. All electrical
equipment will be switched off before maintenance is done. All machine maintenance records
will be kept (Bianchini et al, 2017).
1.1.10 Electrical Safety
All electrical installations and maintenance will be done by a licensed electrician. All power
extension will be checked regularly for wear and tear.
1.2 Emergency Preparedness and Response
1.2.1 Emergency Planning
Emergency and evacuation procedures will be put in place and employees trained on it. The
same will be availed on the office intranet site and a hard copy pinned on the restaurant notice
boards. Simulations will happen bi-annually (Subramaniam et al, 2016). Emergency telephone
numbers will also be displayed.

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1.2.2 First Aid
First Aid will be provided by trained first aid champions who will be chosen among the
employees. First aid kits will be placed in different accessible areas within the restaurant. A first
aid kit register will be maintained (Marrugo et al, 2017).
1.3 Human Resources Required to Implement Policies
The restaurant will make a joint effort to ensure that health and safety standards are put in place
by the senior executives of the restaurant, management, supervisory restaurant staff and
employees. The aim is to ensure that there is a safe, healthy and productive work environment.
 Senior Management – Have a commitment towards providing a working environment
that is safe for all the restaurant employees.
 Management – They are responsible for the design and maintenance of restaurant
facilities and equipment to minimize any hazards that may occur due to various issues
and that the restaurant employees are guarded against any dangers.
 Supervisory Staff- They will be responsible for developing work procedures that are safe
and ensuring that all the restaurant employees are trained and comply with safe working
procedures.
 Restaurant Staff – They have the responsibility of following work procedures that are
safe and actively participating in making sure the environment is productive and safe.
They should report any unsafe conditions and observe any regulations that pertain to their
work (Pecillo, 2017).
To guarantee Peaches Restaurant success as a competitive business, nothing short of a joint
effort will be accepted.

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1.4 Job Descriptions and Duty Statements of Staff

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1.5 Training Structure for WHS Induction
Member of staff name (O’Neil et al 2013):
____________________________________________________________________________
Position (tasks):
____________________________________________________________________________
Date recruited: ___________________________ Date of orientation:
___________________________________
Staff providing orientation (name and position):
_________________________________________________
Topic Initials
(trainer
)
Initials
(worker
)
Comments
1. administrator name:
______________________________
Telephone #: _____________________________
2. Roles and responsibilities
a) common duties of employer, personnel, and supervisor
b) employee right to reject hazardous work and process
for doing so
c) employee duty to account hazard and process for
doing so
3. place of work health and safety policy
a) __________________________________________
b)
__________________________________________
c) __________________________________________
4. identified hazards and how to deal with them
a) __________________________________________
b)
__________________________________________
c) __________________________________________
5. Safe work measures for carrying out tasks

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Topic Initials
(trainer
)
Initials
(worker
)
Comments
a) __________________________________________
b)
__________________________________________
c) __________________________________________
6. measures for working single-handedly or in seclusion
7. procedures to lessen the risk of violent behavior in the
office and measures for dealing with violent situations
8. Personal protective equipment (PPE) — what to use,
when to use it, where to find it, and how to care for it
a) __________________________________________
b)
__________________________________________
c) __________________________________________
9. First aid
a) First aid assistant name and contact
b) location of first aid kits
c) How to detail an illness, hurt, or other calamity
(including near misses)
10. Emergency procedures
a) location of emergency exits and meeting points
b) Location of fire extinguishers and fire alarms
c) How to make use of fire extinguishers
d) What to do in an emergency situation
11. Contents of the occupational health and safety
program
12. Hazardous materials and WHMIS
a) Hazardous materials in the restaurant