SITXWHS004: WHS Management System Report - Hotel & Hospitality

This report addresses the establishment and maintenance of a Work Health and Safety (WHS) system within the hotel and hospitality industry, aligning with the SITXWHS004 unit of competency. It begins by introducing the WHS Act 2011, defining key terms, and outlining relevant codes of practice. The report then details the consequences of non-compliance, methods for accessing WHS information, and the components of a WHS management system. It explores hazard identification, risk assessment, policy development, and the roles and responsibilities of various personnel, including PCBUs, officers, managers, and workers. The report covers consultative processes, audit procedures, and the assessment of WHS system effectiveness, including employee involvement and hazard analysis. It further includes a WHS Management System for a catering business (Why Cook?), a draft WHS policy, and strategies for training, record-keeping, and hazard management. The report also addresses the benefits of coaching and mentoring, provides incident forms, and outlines risk assessment procedures, concluding with strategies for managing hazards and evaluating manual handling tasks, thereby providing a thorough guide to WHS management within the hospitality context.

Running head: Hotel & Hospitality Management
Hotel & Hospitality Management

Hotel & Hospitality Management 1
Contents
Assessment task 1........................................................................................................................................3
1.1Introduction to the Work Health Safety Act 2011..................................................................................3
1.2Defining various terms of WHS Act 2011..............................................................................................3
1.3Relevant Codes of Practice applicable to the Hospitality industry..........................................................4
1.4What could happen if workplaces and workers fail to observe WHS laws and codes of practice?.........4
1.5List four (4) methods of receiving information on WHS laws................................................................5
1.6Explanation of a WHS Management System..........................................................................................5
1.7Examples of the types of activities included in a WHS Management System to ensure that an
organization is compliant with the WHS Law.............................................................................................6
1.8 Persons who would be responsible to administer a WHS management system at the workplace..........6
1.9 Methods Used in the Consultative Process............................................................................................7
1.10 Execution of hazard identification audits and checks and the criteria to assess identified risk..........7
1.11 Assessment of the effectiveness of WHS Management Systems.........................................................8
1.12 Why should employees know how often WHS systems are assessed and evaluated in their
organization?...............................................................................................................................................8
1.13 List of Activities Undertaken Prior to Presenting a Completed Policy to the Senior Managers of the
Organization................................................................................................................................................8
1.14 Key components of WHS policies and procedures..............................................................................9
1.15 Risks and hazards associated with the hotel.........................................................................................9
Assessment task 2......................................................................................................................................11
2.1 a) WHS Management System to suit Why Cook?...........................................................................11
b) Draft WHS Policy of the Catering Business......................................................................................12
c) Health, Safety and Security Responsibilities for a cook....................................................................12
d) Developing a plan for WHS training requirements for a catering company......................................12
e) Establish and monitor a system of keeping WHS records.................................................................13
f) System To Ensure Communication Of WHS Information To The Personnel Of Why Cook?..........13
g) Development of an Action Plan.........................................................................................................13
2.2 a) Reason and Need for implementation of training of WHS laws and legislations.........................15
b) Encouraging PCBU for supporting the initiative...............................................................................15
c) Costs and Benefits Associated With the Implementation of WHS Management System and Staff
Training.................................................................................................................................................15

Hotel & Hospitality Management 2
2.3 Benefits of providing coaching and mentoring to the employees....................................................15
2.4 An Incident Form, Hazard Identification Checklist for Identification Of Hazards In Catering
Locations...............................................................................................................................................16
2.5 Risk Assessment Procedures...........................................................................................................17
2.6 Strategies for managing the hazards................................................................................................17
2.7a) Manual handling of tasks..............................................................................................................18
b) Evaluation Process............................................................................................................................18
c) Need to Keep the WHS Record.........................................................................................................18
References.................................................................................................................................................20

Hotel & Hospitality Management 3
Assessment task 1
1.1Introduction to the Work Health Safety Act 2011
The Workplace Health and Safety Act 2011 (WHS Act) provides an agenda for safeguarding the
health and welfare of the employees at the workplace. It also aims at safeguarding the health of
all the other workers who might be influenced by the occurred incidence.
Its key features comprise of safeguarding the interests of general public so that their health is not
posed to hazards while performing their duties at the workplace (State of Queensland, 2018).The
WHS Act places the main responsibility for safeguarding the health and wellbeing of the
employees on person conducting a business or undertaking (PCBU
) .The duties are also allocated to the officers , workers and other persons at the workplace.
It also sets out the requirements for notification of incidences, resolution of issues , consultation
with the workers and inspection of powers and functions.
1.2Defining various terms of WHS Act 2011
a. PCBU: A person conduction business or undertaking (PCBU) stands for businesses,
organizations and individuals who are executing the trade activities. They are considered a
worker.
b. Officers of organizations: Officers also include directors and they are legally obliged to
make sure that the business has made sufficient arrangements in compliance with the legal
norms. They are accountable for acquiring and updating the data related to health and safety
hazards of the workplace.
c. Managers and supervisors: It is the duty of the managers and supervisors have the duty of
care that they must ensure and take care of their own health and safety and comply with the

Hotel & Hospitality Management 4
instructions and policies pertaining to health and safety of the workers working under them.
d. Workers: A worker performs the duties for a PCBU. Employees, sub-contractors,
contractors and their employees, trainees, students who are gaining experiences, outworkers are
included in the category of workers.
e. Others in the workplace: Other people at the workplace should take reasonable care for
their own health and ensure that their acts do not affect the health and security of their peers.
They should act in compliance with the instructions given by the PCBU ( Perez and del Bosque,
2014).
1.3Relevant Codes of Practice applicable to the Hospitality industry
The WHS Code of Practice applicable for the hospitality industry include regulations regarding
first aid in the workplace, hazardous manual tasks, managing health and safety risks at the
workplace, labeling of workplace hazardous chemicals and managing the risks of falls at
workplace etc. (Quinlan, Bohle and Rawlings-Way,2015).
It prescribes that first aid should be provided to the workers and others who have been injured.
The code of practice also identifies the hazardous manual tasks and regulates the risks of workers
being affected by the handling of manual tasks. The code guides how to correctly label the
hazardous chemicals being used at the workplace. It also prescribes guidelines to prevent the
risk arising from slips, trips and falls.

Hotel & Hospitality Management 5
1.4What could happen if workplaces and workers fail to observe WHS laws and codes of
practice?
As per WHS Act, 2011 and Electrical Safety Act 2002 in the case of death of a worker caused
due to negligibility, the maximum penalty is of 20 years of imprisonment for individuals and $10
million for body corporates. There are various categories of industrial manslaughter.In category
1 offense, the person would be prosecuted in the District Court.
With reference to category 2 and 3 the accused would be prosecuted in the Magistrates Court.
Also, on the spot fines would also be charged as per the State Penalties Enforcement Regulations
2014.
They would be charged in case of failures to comply with the improvement notice or record the
details of the accident by the PCBUs and workers. In case of failure to pay the fines, the warrant
can be issued for the seizure and sale of property and an arrest and imprisonment warrant can
also be issued in this regard (Bharwani and Mathews, 2012).
1.5List four (4) methods of receiving information on WHS laws
1. For receiving updated information about the WHS Laws, model WHS Laws comprising
of the model WHS Act and model Code of Practice should be reviewed.
2. The National compliance and enforcement policy can also be reviewed for updates.

Hotel & Hospitality Management 6
3. Harmonization of WHS Laws can provide updated knowledge as they are established for
protecting the health and safety of workers.
4. The Explanatory Statement of model WHS Regulations can also explain the operations
of the WHS Act.
1.6Explanation of a WHS Management System
A WHS Management System is an organized methodology utilized to address the occupational
health and safety issues in the company. With the help of its components, the various work and
safety issues can be addressed within the framework.
The goals and aims shall be required to accomplish the application of the WHS Management
System within the said time span.
1.7Examples of the types of activities included in a WHS Management System to ensure
that an organization is compliant with the WHS Law
The key components of WHS Managements System are policies and procedures, safety plans,
training and induction plans for the employees, monitoring, supervision and reporting of the
hazardous incidences.
The policies should include all the safety infrastructures in the company. The safety plans should
ensure that every worker should ensure that he understands the safety obligations and is
responsible for executing those obligations.

Hotel & Hospitality Management 7
The Training and Induction should comprise of regulations of the company, sites and the
location. The monitoring depends upon the situation and necessity of the workplace and
supervision and reporting should include the governance structure required for safety reporting at
all the levels of the company (Potter et al., 2017).
1.8 Persons who would be responsible to administer a WHS management system at the
workplace
PCBU, Officers, Supervisors and Managers are responsible to administer the WHS Management
System at the workplace. The PCBUs are responsible if they involve the workers for performing
the duties at the workplace and if they manage the affairs of the company.
The officers must exercise due diligence and take reasonable steps to comprehend the nature of
hazards related to the operations of the business (Reijula et al., 2012).
1.9 Methods Used in the Consultative Process
The methods of consultation include determining of work groups which involves consulting with
the group of workers with similar interests and work conditions. The factors to be considered are
the number and grouping of employees, time span and patterns of work and level of
accountability.
The other methods are the appointment of Health and Safety Representatives (HSR), Health and
Safety Committees (HSC) and Other agreed arrangements.
Other agreed arrangements comprise of discussion of the WHS issues at the meetings and
presentation of toolbox topics on consistent basis. The stakeholders can be communicated by :

Hotel & Hospitality Management 8
1. Meetings
2. Conference calls
3. Newsletters
4. E mails
5. Social media
6. Website of the company
1.10 Execution of hazard identification audits and checks and the criteria to assess
identified risk
The Chief Executive and other officers and managers must undertake the audits once in two
years. The audits should be carried out when new employees are appointed or new machinery
has been installed or new system has been introduced in the company.
It should be examined that proper systems are in place for providing training to the employees
regarding the handling of machinery or dealing with the new system in the company.
The assessment criteria are that the CEO has to make sure that the outcomes of audits and
recommendations are reported to the audit and risk committees. It is mandatory as per the WHS
reporting mechanisms. Moreover, the Work Health and Safety Executive Reporting should be
provided to the Ministry of Health on a quarterly basis regarding the progress of the audits and
the noncompliance identified.
1.11 Assessment of the effectiveness of WHS Management Systems
Firstly, the participation of employees is essential for the assessment of the effectiveness of
WHS Management Systems. A process hazard analysis should be implemented for assessment of
the consequences of safety failures. The operating processes should also be adopted for the

Hotel & Hospitality Management 9
analysis of WHS Management Systems.
The mechanical integrity includes inspection of documents related to storage tanks, piping
systems, ventilation systems and pressure vessels. The parameter for emergency planning and
response comprises of plans for handling the job hazard risks.
1.12 Why should employees know how often WHS systems are assessed
and evaluated in their organization?
It is essential for the employees to know about the assessment of the WHS system and evaluated
in the company. Through this, they will know the importance of the workplace safety and health.
They would understand the importance of resources committed by their employer to safeguard
their health and safety at the workplace.
They would be encouraged to participate in the safety and health programs and it enables them to
report all the safety hazard and unhealthy working conditions in the workplace.
1.13 List of Activities Undertaken Prior to Presenting a Completed Policy to the Senior
Managers of the Organization
Firstly, the work health and safety policy needs must be implemented and it should be followed
by an assessment of the work health and safety needs of the organization and individuals as well.
The mandatory training requirements should be analyzed.
In order to achieve the goals, training program should be designed at the subsequent stage and
the training resources should be provided to the trainers. The WHS training and learning shall be
applied and the process should be reviewed by the supervisors and managers.
The risk management activities must be undertaken for identifying the workplace hazards and
implementing ways to mitigate them. Regular inspection of the workplace should also be

Hotel & Hospitality Management 10
conducted in this regard.
The quality policy should be adopted by the business .Its goal should be to develop a culture of
innovation and amongst the employee for improving the quality performance of the food
industry people. They should also comply with the ISO9001 standards.
1.14 Key components of WHS policies and procedures
The key components of WHS policies and procedures comprise of a safety plan, training and
induction programs followed by supervision and monitoring and finally reporting of the results
to the management.
Firstly, the safety plan must be formulated which would analyze the present and prospective
confronted by the organization. Secondly, the training and induction programs should be
formulated as per the nature of the workplace. It is followed by monitoring and supervision of
their implementation depending upon the situation and need. Lastly, the governance structure
should be reported to the top level management (Ho et al., 2012).
1.15 Risks and hazards associated with the hotel
Hotel area Risk and hazard associated with the area
Reception Risk of injuries resulting from electrocution, fire and explosion, slips, trips
and falls and musculoskeletal disorders.
Dining room Risk of slips, trips and falls due to slippery floors and risk of electrical
hazards arising due to lack of installation of safety switches.
Front bar Risk arising due to manual handling of trays of bottles of wines resulting in

Hotel & Hospitality Management 11
limb and neck injuries and risk arising due to physical violence and stress
due to loud music.
Hotel suite Risks of back and shoulder injuries and bursitis posed to the housekeepers
due to repetitive motion involved in these tasks.
Bottle shop Risks of manual handling hazards arising due to the lifting of heavy trays of
bottles carried above the height of the shoulders, both on the floor of the
shop and in the cool room.
Gaming room There is a risk of electric shocks resulting from the playing of audio and
video equipment. The players can get their limbs injured from playing indoor
games such as table tennis.
Kitchen The risks of burns and cuts arising from mishandling of kitchen equipment
can expose the workers to heavy injuries.