Comprehensive Management Report: WHS for Alex&Co. and Legal Compliance

This report provides a detailed analysis of the Work Health and Safety (WHS) requirements for Alex&Co., a restaurant known for its contemporary Australian cuisine. It examines the legal compliance aspects, referencing Safe Work Australia legislation and relevant model Codes of Practice, including confined spaces, first aid, and hazard communication. The report addresses employer and employee responsibilities, identifies workplace hazards like knives and cleaning chemicals, and proposes training plans to mitigate risks. It also covers record-keeping mechanisms, accident reporting, and the implementation of a Workplace Health and Safety Management System (WHSMS) to ensure a safe working environment. The report emphasizes the importance of policies, procedures, and effective training programs to ensure the safety and well-being of all employees and patrons.

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Management

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Question 5
Requirements for the use of work health and safety representatives and committees,
and their roles and responsibilities
Alex&Co. is known for providing a broad range of contemporary Australian cuisine as well
as extensive array of cocktail drinks. The statement for structure of Alex&co. includes
formulation of policy in order to fulfil the safety as well as health criteria that have been set
in the safety statement. The organization aims to develop the abilities as well as support
mechanisms that are required to accomplish health and safety policy. The requirements
include auditing as well as reviewing the performance.
Actions that must be taken for legal compliance
The legislation that is relevant to the state includes actions that require to be taken for legal
compliance. In this case, the law includes a Safe work Australia that has been developed by a
single set of WHS laws implemented across Australia. The law aims to protect employees as
well as other individuals from getting hurt by requiring duty holders to eradicate risk (Harpur
and James, 2014). The legislation that applies to Alex&Co. indicates providing equal as well
as competent representation and cooperation.
Hazard identification and risk assessment provisions
The relevant model Codes of Practice that applies to Alex&Co. includes confined spaces,
first aid in the workplaces, managing the fall risks in the workplace, labelling workplace
hazardous chemicals, safely designing structures, preparing safety data sheets that are based
on hazardous chemicals as well as Work health and safety consultation, cooperation and
coordination.
Employer responsibilities to provide a safe workplace
The lockers require to be provided to each employee to keep their personal belongings during
their shift. The employees should keep a shared amenity with the customers. The issue that
the employees feel in Alex&Co. involves crammed where they feel that the upstairs are
hidden away. The employees also feel that the workplace is a storage space. The organization
deals with a single owner and a single venue manger. As a result, the consultation takes place

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between the two. This also involves the head chef, the bar manager as well as operations
manager. This in turn is passed on to the admin/event coordinators. The issue involves
operations that require particular dietary requirements. The dietary requirements require to
work properly with the client in terms of supplying required stock that might not be delivered
within time. The incident or accident has occurred with drunk patrons as well as customers
who got served with wrong food. These customers suffered from stomach infections. The
training is provided by the supervisor but he has not been able to follow the policies that have
been complied to teach the new employees. The security emergency procedures deal with fire
evacuation plan that has been framed on the wall. It does not involve a proper training
technique as well as mock evacuation.
Training requirements for each policy and procedure you have developed and detail
how you will ensure training can be effectively facilitated – this needs to include a
training plan outline.
Hazards Who might be
harmed
What is being
done
Required actions Action taken by
whom?
Knives Employees
involved in
preparing food
Training them to
handle knives
To avoid using
knives to remove
packaging
Manager
Handling food Regular hand
washing is likely
to cause infection
The employees
should use tools
to handle food
and avoid using
hands
The employees
should thoroughly
wash and dry
them
Manager
Bleaching Long-term contact
with water causes
skin damage
Dishwasher
requires to be
used rather than
washing the
dishes by hand
To avoid itchiness
on skin due to
water
Manager
Employee responsibilities
The first job role is a restaurant manager who is responsible for supervising the competent
operation as well as profitability of the restaurant. The second job role is public house

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manager who is responsible for dealing with the pubs. The third job role involves line cook
who is responsible for handling one or more areas in a kitchen that includes grill as well as
fryer (Gazzoli, Hancer and Park, 2010).
Hazard identification and risk assessment provisions
The policies take a formal statement form that indicates that how the restaurant will act in a
particular aspect of its operation. It deals with the policies that regulate the legal reporting
documents thus involving an intended mechanism (Gazzoli, Hancer and Park, 2010). This
makes sure systems remain up-to-date that could be used to monitor the organization in an
effective way.
Requirements for record keeping and acceptable record keeping mechanisms
The effectiveness could be evaluated with the help of a written document that will help to
recognize health as well as safety as an integral part.
Accident and incidents incl. reporting requirements and provisions
A workplace health and safety management system (WHSMS) can be regarded of as a
exacting, organisational broad tactics, organized by an individual to carry out a business or
undertaking (PCBU), so as to diminish the risk of injury and illness taking place from the
conduct of their undertaking (Vinodkumar and Bhasi, 2011).

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References
Gazzoli, G., Hancer, M. and Park, Y., 2010. The role and effect of job satisfaction and
empowerment on customers’ perception of service quality: a study in the restaurant industry.
Journal of Hospitality & Tourism Research, 34(1), pp.56-77.
Harpur, P. and James, P., 2014. The shift in regulatory focus from employment to work
relationships: critiquing reforms to Australian and UK occupational safety and health laws.
Comp. Lab. L. & Pol'y J., 36, p.111.
Vinodkumar, M.N. and Bhasi, M., 2011. A study on the impact of management system
certification on safety management. Safety science, 49(3), pp.498-507.