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. T...Read More

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

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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

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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

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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.

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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.

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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.

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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 :

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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

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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

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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

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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.

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Assessment task 2
2.1 a) WHS Management System to suit Why Cook?
WHS Management System for the catering business would be formulated considering the
following aspects:
The employees would be provided with suitable facilities for the prevention of ill health and
accidents on the workplace. In this regard, a food laboratory network should be established
which comprises of national reference laboratories for monitoring and surveillance of food
prepared at the workplace. It requires the funding allocated by the government authorities.
The appropriate management of incidents or accidents and notification to WHS government
regulators is also required in this regard. In the case of serious incidences, the regulator must be
notified within 48 hours of its occurrence. If required he must be notified in writing (WHO,
2015).
As per clause 39 of the Work Health and Safety Regulation 2017, the PCBU must ensure that
suitable training. Instructions and information are provided to the workers pertaining to the
nature of the work carried out by them and the risks associated with it and the control measures
being implemented by the organization to mitigate it.
The workers should wear personal protective equipment while working with hazardous
machinery, equipment and materials (Croall, 2013).
As per the WHS Act 2011, the business is legally obliged to provide safe work premises to the
workers and they must ensure safe utilization and handling of hazardous goods and substances in
the catering business.
As per confined spaces code of practice of Safe Work Australia the PCBUs, designers,
manufacturers and suppliers of plant, officers and workers have the responsibility of managing
risks related to health and safety of entrances and exits.
The improvements to WHS practices can be introduced by implementing measures related to
mitigating the hazards of the work environment and how they cause harm.

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It provides an assurance that to the stakeholders that there is a strong culture of health and safety
at the workplace. It is the responsibility of the food operators that the safety of the consumers
must be assured through the implementation of food safety standards.
The officers should make sure that they acquire and upgrade their knowledge of matters related
to health and safety . The PCBUs must make sure that they use appropriate resources and
procedure to mitigate the risks of health and safety of the workers.
It must be ensured that food safety is consistently verified in the organization. It comprises of
matters such as a routine cleaning program, procedures adopted for contamination of raw and
cooked food. The ways to avoid pests and infestation should also be implemented.
The catering business should be affiliated to AS/NZ 4801:2001. It should work towards the goal
of “Zero Harm throughout all the sites”.
b) Draft WHS Policy of the Catering Business
Title
The name of the WHS policy would be ‘Workplace Health and Safety Policy‘.
Effective Date
The effective date of the policy would be 1st July, 2018.
Purpose
The purpose of the policy would to recognize all the possible hazards and analyze the risks
associated with them. The responsible authorities must implement all the appropriate controls to
accomplish its purpose of ‘no harm throughout all the sites ‘(Catering Industries, 2015).
Additional Authority
It would be governed by Minister for Workplace Safety and Industrial Relations—Chief
Minister, Treasury and Economic Development Directorate and Safe Work Australia.

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Scope
The policy would covers all the employees of Why? Cook and all the persons working for the
company.
Policy Statement
Why? Cook is committed towards implementation of the procedures instructing its utilization to
ensure that all the stakeholders should be consulted about the applicability of the assessment and
removal of risks followed by continuous improvements in the safety plan. The employees,
contractors and visitors must ensure that they apply the policies related to the safe and healthy
workplace by complying with the legislation related to work health and safety. The WHS policy
should also contain provisions for reports on the activities of the workplace and the minutes of
the meeting conducted in this regard. They must also include goods identification numbers and
codes, the code of practice and the appropriate regulations which are appropriate to the
workplace activities (Archer et al., 2012). The policy should comprise of regulations for caterers
and retailers. The safety of the consumers must be assured at first instance.
Roles and Responsibilities
The policy would be signed by PCBU, the senior officials and Health and Safety Representatives
of the company. They would be responsible for providing adequate resources so that the
objectives of Work Place Health and Safety Policy can be met.
c) Health, Safety and Security Responsibilities for a cook
It is the responsibility of the cook to learn the safe lifting techniques and to handle the hazardous
equipment in the kitchen. He should keep his work area clean and do not overstuff the
shelves.He should learn fire safety and emergency procedures and do not block the fire exits and
extinguishers (Liebman et al., 2013).
d) Developing a plan for WHS training requirements for a catering company
Title
The plan would be named as WHS Training Requirements Plan.

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Effective Date
The effective date of the plan would be 1st July, 2018.
Purpose
The purpose of the plan would be to fulfill the training requirements to reduce the risks posed
by hazardous activities at the workplace.
Scope
The plan would cover all the employees who are working on the premises of Why? Cook and
all the persons working for the company.
Additional Authority
It would be governed by Minister for Workplace Safety and Industrial Relations—Chief
Minister, Treasury and Economic Development Directorate and Safe Work Australia.
Details of the Training Plan
The employees should be trained regarding the food preparation and service activities. Another
important aspect is training them to avoid slips, trips and falls. They should also be trained to
use firefighting equipment and evacuation procedures (Hsieh, Apostolopoulos and Sönmez,
2013).
Plan should be developed for manual handling which involves lifting and carrying of objects by
the workers. The kitchen staff should be well trained regarding safe and effective knife handling.
Plan should also be formulated regarding safe food handling procedures which pertain to
avoiding contamination of food and efficient cleaning processes.
Roles and Responsibilities
The PCBUs, officers and others are responsible to ensure that the workers are trained to handle
the risky and hazardous situations and to establish a safe and healthy workplace.

Hotel & Hospitality Management 16
e) Establish and monitor a system of keeping WHS records
The managers, employees and Health and Safety Representatives are required to develop,
approve and review the system of documentation. They must ensure that documentation of the
records related to workplace health and safety policy must be maintained and is accessible on the
safety and wellbeing website of the organization (Wang, 2013).
The monitoring system should include the appointment of custodian for surveillance of the
safety records. It should be ensured that the documents which are created or modified are
controlled and managed in a proper way.
f) System To Ensure Communication Of WHS Information To The Personnel Of Why
Cook?
A system of communication amongst the personnel of the orgnzation must be developed on the
workplace . The information should be displayed on the notice boards, posters and newsletters on
the work place . The information can be communicated through meetings such as toolbox talks
and by emails in the form of safety alerts (Benavides-Velasco, Quintana-García and Marchante-
Lara, 2014).
It should be discussed with the supervisors, colleagues, safety personnel and members of the
WHS committee. There should also be WHS helpline which should be contacted in case of any
emergency.
g) Development of an Action Plan
Actions to be taken Date Person responsible Additional factors
Developmental
Objectives:
Recognizing the work-
related hazards and
1st July 2018
to 31st July
2018.
PCBU and senior
management
The responsible
authorities shall
recognize the work-
related hazards and

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designing a schedule to
address them
Implementation goals:
The goals should be
implemented to assign
the responsibility for
coordinating various
personnel for
responding to the risks
arising due to the
nature of work.
List of responsible
individual people:
PCUBs, Senior
Officials, Health and
Safety Representatives,
Contractors and
workers (Frumkin,
2016).
The responsible
personnel should
1st August
2018 to 31st
August 2018.
PCBUs and Health and
Safety Representatives
formulate the objectives
to be accomplished to
safeguard it from the
possible risks.
The goals would be
implemented for
formulating and
applying the policy of
workplace health and
safety at the workplace.
The responsible people
will ensure that the
WHS policy shall be
implemented
throughout the company
and it will be reviewed
by them to make sure
that it is followed by
everyone in the
company.
The stakeholders shall
ensure that the WHS

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ensure the formulation
and implementation of
WHS policy
throughout the
organization.
The entire
policy would
be
implemented
in a period of
2 months.
PCBs, HSR, Officials,
WHS committees and
employees.
policy is successfully
being implemented in
the organization.
2.2 a) Reason and Need for implementation of training of WHS laws and legislations
July 24, 2018
Paul Brown
15 Pilgrim Way
Victoria –3898
Roger Tan
200 Broadway Av
West Beach SA 5024
Australia
Dear Mr. Roger,
This letter is to inform you about the need to implement the training of WHS laws and
regulations in your organization. The WHS training program should be developed and

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implemented at the workplace so that safe and healthy work environment can be provided to the
workers. For this, the adequate resources shall be provided to the staff (Nickson, 2013).
It also includes safety induction training for the staff, contractors and others. The training of
safety health representatives and other safety personnel should be conducted so that they can
guide the workers in case of any emergency. Specific training is also required in the areas of
safety hazards.
It is essential to implement the WHS regulations on the workplace as per WHS Act 2011 and
Safe Work Australia. I hope that you are able to understand the importance of the
applicability of the training program of WHS on the workplace.
Yours Sincerely,
Paul Brown
b) Encouraging PCBU for supporting the initiative
The PCBUs and employees should be encouraged to provide a work environment which is free
from risks to health and safety. For this, they should train, supervise, instruct and monitor the
health of workers and workplace conditions (Amponsah-Tawiah and Mensah, 2016). They have
the duty of care towards their staff. They should identify the hazards and formulate and
implement the policies related to adoption of safety procedures in the organization. They should
be encouraged to change the job duties of the personnel, introduce safety equipment and provide
safety gears to the workers (Australian Catholic University, n.d.).
c) Costs and Benefits Associated With the Implementation of WHS Management System
and Staff Training
The costs and benefits associated in this regard are costs of initial review, training related to
implementation and distribution of information and its documentation. The other costs include
treatment costs and monitoring and administration cost of WHS. It also includes purchasing of
Personal Protective Equipment (PPE) by the company. The cost related to purchase of
infrastructure, construction and equipment would also be included in this (Thiede and
Thiede,2015).

Hotel & Hospitality Management 20
There are tangible benefits associated with such measures. It includes increased work efficiency,
improved management and increased awareness of the employees.
2.3 Benefits of providing coaching and mentoring to the employees
The benefits are increased employment in the organization, stable employment conditions,
increased awareness of the employees and improved approach to safe work which results in
ensured profitability of the enterprise (Jones, Hillier and Comfort, 2016).
It also helps to safeguard the staff from injuries and chronic diseases. It means that the skilled
and loyal staff shall be retained by the organization by preventing back pain and other
musculoskeletal disorders and injuries arising from slips, trips and falls etc. (Barrett, Mayson and
Bahn, 2014).
2.4 An Incident Form, Hazard Identification Checklist for Identification of Hazards In
Catering Locations
Hazard Identification Checklist for Why Cook? Pty Ltd.
Burns :
Is vegetable oil utilized in the place of animal fat? Yes /No/N/A
Is first aid kit accessible to the workers? Yes /No/N/A
Chemicals :
Are the containers labeled? Yes /No/N/A
Is the safety sheet supplied for each chemical?

Hotel & Hospitality Management 21
(De Faria Nogueira et al.,2015)
Yes /No/N/A
Electrical Equipment:
Is faulty equipment removed immediately? Yes /No/N/A
Fire :
Does all the gas equipment have a safety valve? Yes /No/N/A
Are inflammable materials kept away from ignition sources? Yes /No/N/A
2.5 Risk Assessment Procedures
The checklist should comprise of:
1. Details of the risk assessment procedures of the company which will help it to evaluate
the probable risks which might be involved in some activity in the workplace.
2. It shall also comprise of determining the severity of the risk and analyzing the
effectiveness of the existing control measures.
3. Procedures related to managing the manual tasks and application of mechanical aids on
the workplace.
4. Processes related to hazards of general lighting and hazardous chemicals, noise and
electrical shocks.
5. Procedures related to storage of food and proper ventilation shall also be stated in the

Hotel & Hospitality Management 22
report (Safe Work Australia, 2012).
2.6 Strategies for managing the hazards
a) Elimination: It includes removal of the hazards from the workplace.
b) Substitution: Its comprises of substitution of the hazardous materials with less hazardous
machinery or materials.
c) Engineering: It comprises of designs or modifications in the equipment to minimize risk.
d) Administration: It attempts to modify the methods of performing the tasks such as altering the
work practices, policies and other rules (Sorensen et al., 2013).
e) Personal Protective Equipment (PPE): They include the protective equipment to be worn by
the workers to minimize their exposure to risk.
2.7a) Manual handling of tasks
As per clause 60 of Work Health and Safety Regulations 2017, the PCBU and the designers,
manufacturers and suppliers must ensure that the internal structure of the plant is designed in
such a way to remove the hazards in the manual task to be carried out. It should include:
1. Firstly they should identify the risks and set policies for manual handling of task.
2. In the case of lifting heavy loads ,they should use trolleys for lifting it and in the case of
food items such as flour, they can use small bags to be lifted at waist height in storage racking.
3. In the case of lifting the beer keg which is too heavy to carry, so keg trolleys should be

Hotel & Hospitality Management 23
used for lifting transfer them to the cellar.
4. In case of cleaning the floor , the vacuum hose should be extended at the correct level so
that awkward posture can be eliminated.
b) Evaluation Process
Risk would be evaluated by analysing the external data pertaining to the nature of load carried by
the workers and lift trajectories and the frequency and duration of lifts shall also be assessed.
The external inputs relating to risk shall be assisted by all the stakeholders and the areas of the
improvement shall be tracked by analysis of the risk and the measures taken by the PCBUs and
HSR for mitigating it. The meetings would be conducted for evaluation of risk by PCBU and
HSRs. The risk audits shall also be conducted for risk evaluation. Trainings should also be
conducted on regular intervals so that new employees can be trained regarding the handling of
machinery and newly introduced systems.
Roger would be included in analyzing the risks through the consultation process. Roger and
other senior officials would be requested to conduct a risk assessment of the workplace and
based on it the procedures to mitigate the risk shall be formulated and implemented in the
organization (Preibisch and Otero, 2014).
c) Need to Keep the WHS Record
As per UOW (2016) it is the responsibility of the manager and WHS Advisor to develop and
maintain suitable records for WHS documentation. The four records to kept for WHS are
required licenses, WHS Training Guidelines, control guidelines and WHS record index of the
company (Goetzel et al.,2014).

Hotel & Hospitality Management 24
References
Amponsah-Tawiah, K. and Mensah, J.(2016) Occupational health and safety and organizational
commitment: evidence from the Ghanaian mining industry. Safety and Health at work. 7(3),
pp.225-230.
Archer, R.J., Borthwick, K., Travers, M. and Ruschena, L.(2012) WHS: A Management Guide.
Cengage Learning. pp. 1-10.
Australian Catholic University (n.d.) WHS Risk Management [online] Available from:
https://www.acu.edu.au/policies/hr/health_safety_and_well-being/ohs_risk_management
[Accessed 22nd July, 2018].
Barrett, R., Mayson, S. and Bahn, S.( 2014) Small firms and health and safety harmonisation:
Potential regulatory effects of a dominant narrative. Journal of Industrial Relations. 56(1),
pp.62-80.
Benavides-Velasco, C.A., Quintana-García, C. and Marchante-Lara, M.(2014) Total quality
management, corporate social responsibility and performance in the hotel industry. International
Journal of Hospitality Management. 41, pp.77-87.
Bharwani, S. and Mathews, D.(2012) Risk identification and analysis in the hospitality industry:
Practitioners' perspectives from India. Worldwide Hospitality and Tourism Themes. 4(5), pp.410-
427.
Catering Industries(2015) Workplace Health and Safety Policy [online] Available from:
http://cateringindustries.com.au/wp-content/uploads/2015/08/Download-WHS-Policy.pdf
[Accessed 14th July, 2018].
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