SITXWHS002 Assessment

SIT30816 Certificate III in Commercial Cookery

Assessment Tasks
Unit of Competency SITXWHS002 Identify hazards, assess and
control safety risks

Assessment Type This is a summative assessment. The learners need

adequate practice prior to undertaking the
assessment.
Assessment Tasks Task 1 Knowledge Questions
Task 2 Hazards and Risks Project
Assessment Tool – SITXWHS002 Identify hazards, assess and control safety risks |
Page 1 of 25
V1.0: May 2021, Approved: QAC
International College of Tasmania Pty Ltd trading as: TasCollege
RTO Code: 45352 | CRICOS Code: 03683K

Introduction
The assessment tasks for SITXWHS002 Identify hazards, assess and control safety risks
are outlined in the assessment plan below. These tasks have been designed to help you
demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should
also follow the advice provided in the Student User Guide. The Student Guide provides
important information for you relating to completing assessment successfully.
Assessment Requirements
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this
unit in the context of the job role, and:
∙ use organisational work health and safety (WHS) plan to identify each of the following types
of actual or foreseeable workplace hazards:
∙ physical environment
∙ plant
∙ work practice
∙ security issue
∙ assess the safety risk associated with each of the above hazards, using appropriate risk
assessment tools and template documents
∙ take measures to eliminate or control the risks identified for each of the above hazards in
line with organisational procedures.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:
∙ basic aspects of the relevant state or territory occupational health and safety (OHS) or WHS
legislation, specifically requirements for:
Assessment Tool – SITXWHS002 Identify hazards, assess and control safety

risks | Page 2 of 25
∙ when, where and how hazards must be identified
∙ when, where and how risk assessments must be conducted
∙ consultation in the hazard identification and risk assessment process ∙ WHS

committees or WHS representatives as mechanisms for consultation ∙ record
keeping
∙ specific industry sector and organisation:
∙ group risk assessment mechanisms commonly used
∙ format and use of appropriate hazard identification and risk assessment templates
∙ commonly used methods for identifying hazards in the workplace ∙

common methods applied to the assessment of safety risks
∙ four-stage process model recommended and published by state and territory WHS
authorities
∙ systematic method to assess risk:

∙ identifying the injury or illness or consequences that could result from the hazard
∙ determining the exposure to the hazard
∙ estimating the probability that an incident or injury will occur
∙ determining an overall risk level for the identified hazard
∙ common methods applied to controlling risks:
∙ substituting a system of work or equipment with something safe ∙

isolating the hazard
∙ introducing engineering controls
∙ adopting administrative controls
∙ using personal protective equipment
∙ implementing combined control methods to minimise risk

∙ measure to eliminate or control risk:
∙ implementing control measures when responsible
∙ making suggestions for ways of eliminating or controlling risks
∙ referring to a higher level staff member for decision on implementing controls ∙ five-
step hierarchical process model recommended and published by state and territory WHS
authorities
∙ hazard identification and risk assessment procedures
∙ appropriate methods to identify hazards:
∙ conducting site safety audits
∙ completing safety checklists
∙ inspecting workplace
∙ observing daily activities
∙ investigating accidents and incidents
∙ reviewing injury or illness registers
∙ monitoring workplace environment

∙ investigation of staff complaints or reports of safety concerns
∙ review of staff feedback via consultative processes:
∙ meetings
∙ surveys
∙ suggestion box submissions
∙ people involved in the assessment of risk:
∙ contractors
∙ managers
∙ WHS committee members
∙ WHS representatives

∙ peers and colleagues
∙ staff under supervision
∙ supervisors
∙ tourism suppliers.
Assessment Conditions
Skills must be demonstrated in an operational tourism, travel, hospitality or events
environment where hazards must be identified and risk assessed. This can be:
∙ an industry workplace
∙a simulated industry environment.
Assessment must ensure access to:
∙ current plain English regulatory documents distributed by the local WHS government
regulator
∙ WHS information and business management manuals issued by industry associations or

commercial publishers
∙ current commercial policies and procedures, and hazard identification and risk assessment
template documents.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements
for assessors.

Version history
Versio Date Changes / Updates Approved
n
1.0 May 2021 Contextualized and formatted assessment tool CEO
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Assessment details
There are two assessment tasks/methods of evidence gathering. You are required to
complete it. Your trainer /assessor will advise when assessments are due.
SITXWHS002 Identify hazards, assess and control safety risks describes the performance
outcomes, skills and knowledge required to identify hazards, assess the associated
workplace safety risks, take measures to eliminate or minimise those risks, and document all
processes.
For you to be assessed as competent, you must successfully complete two assessment
tasks:
∙ Assessment Task 1: Knowledge questions – You must answer all questions correctly.
∙ Assessment Task 2: Hazard and risks project – You must identify hazards and assess risks
for a case study organisation and then complete activities to eliminate/minimise risks.
Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you
get started. Ensure that you have everything that you need and seek clarification from your
trainer, assessor or workplace supervisor if you have any questions.


Supporting resources: Supporting resources include templates, journals,
workbooks and portfolios which can be used to support you in providing
evidence of your competence. Your assessor will provide you with these
documents before you begin your assessment tasks. For this unit, the
supporting resources comprise:
∙ Hazard Identification Report Template (Assessment Task 1) ∙
Discussion Template (Assessment Task 2)
∙ Incident Report Template (Assessment Task 2)
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Assessment Task 1: Knowledge Questions
Task Summary
▪ This is an open book test – you can use a various learning resources including online
materials, student guide and other reference resources available at the TasCollege to
complete your task if required.
▪ You must answer all the 7 questions correctly and sufficiently.
▪ You must complete and submit an Assessment Cover Sheet with your assessment
submission.
▪ Write your answers in the space provided or you need to type and print a hard copy to
submit (as per your trainer /assessor advice).
▪ The assessment task is due on the date specified by your trainer/assessor. ▪ Any
variations to this arrangement must be approved in writing by your trainer/assessor.
What do I need to complete this assessment task?
▪ Access to Student Guide, Reference Text Books, and other learning materials ▪
Access to the computer and the internet if you prefer to submit printed copy
If I get something wrong, what do I need to do?
▪ Consult with your trainer /assessor if your answers are marked unsatisfactorily and plan
to resubmit as per their feedback – either in writing or verbally.
What do I need to submit for this task?
▪ A complete file of all questions’ answers

Assessment submission
You must complete and submit an Assessment Cover Sheet with your work.
The assessment task is due on the date specified by your trainer/assessor. Any variations to this
arrangement must be approved in writing by your trainer/assessor.
Instructions
▪ Read through all of the assessment task and related documents carefully before you get started.
▪ Ensure that you have everything that you need and seek clarification from your trainer, assessor
or workplace supervisor if you have any questions.
▪ Ensure that you:
o review the advice to students regarding answering knowledge questions in the Student
User Guide
o comply with the due date for assessment which your trainer / assessor will provide o
adhere with TasCollege’s assessment submission guidelines
o answer all questions completely and correctly
o submit work which is original and, where necessary, properly referenced o

submit a completed assessment cover sheet with your work
o avoid sharing your answers with other students.
Assessment information
Information about how you should complete this assessment can be found in Appendix A of the
Student User Guide. Refer to the appendix for information on:
∙ where this task should be completed
∙ the maximum time allowed for completing this assessment task
∙ whether or not this task is open-book.
Note: You must fill up and submit the Assessment Coversheet with your assessment tasks
submission. A template is provided as a separate document packed in the Student Resources
Pack.
Your assessor will provide you with these documents before you begin your assessment tasks.

Question 1: Access your state or territory legislation and then answer the following
questions:
a. When, where and how hazards Hazards can be identified;
must be identified?
 While initiating a task
o examination equipment or follow
processes
o Checking surroundings ahead of each
shift
 As the tasks are in progression stage
o Be conscious of changes, abnormal
circumstances, or unexpected emission
 After incident
o Near miss or trivial events
o injury
 During planning and execution
o Making a new procedure or system
o Buying and installment of latest
machinery
 During inspection
o Informal inspections, formal
inspections, supervision, health and
safety team
b. When, where and how risk According to the Health and Safety Executive risks
assessments must be should be assessed “each time, a new machinery is
operated, products or procedures followed, which
conducted?
might lead to any hazard.”
An in-charge can carry out risk assessment,
 Whenever there is a new employee or there is

more probability of high staff turnover, so the
way new staff handles protocols should be
checked and training should be provided
 If some event results to alert the employees
presence during a hazard
 If an employee is breast feeding or is pregnant
her work might impact the unborn child’s
health and safety
When the risk is assessed it is to be determined that;
 What type of risk analysis measures can be

used
 Which resources might be required (e.g., a
trained team to carry out assessment, types of
information sources etc.)
 The stake holders involved (e.g., supervisors,
workers, worker representatives, suppliers,
managers etc.)
 The relevant laws, codes, regulations, conducts
must be applied in your jurisdiction as well as
company’s procedures and codes
c. Explain consultation In relation to hazard identification and risk assessment

requirements in relation to the it is necessary to research about what might be a
hazard and the extent of damage it may cause.
hazard identification and risk
Different sources of information may include:
assessment process.
 A manual sheet, operational instructions by
manufacturer
 Examination or trial for exposure
 Case study of experiences by other
organizations similar to yours
 Safety association
 Access to publications, alerts, information by
other regarded organizations
 Government agencies, labor union
 Working on safety data sheets
d. Explain the purpose of WHS The main purpose of WHS committee is to address
committees and their work health and safety issues that affect the
employees. This may involve workplace hazards,
importance in regards to implementation of new inspection procedures,
consultation. reviewing the training requirements. They aim to
create a joint committee that includes the management
personals and workers that will work to improve safety
procedures and reduce possibility of any hazard.
It is very important to consult with WHS committee
regarding work place hazard protocols as their primary
purpose is to assist cooperation among departments,
workers, to address, identify and resolve concerns
regarding health and safety. They develop plans and
procedures to resolve the identified issue.
e. Explain the purpose of WHS The health and safety representatives are also known
representatives and their as HSRs. They are workers who are selected to signify
importance in regards to the health and safety of individuals in a work group.
consultation. They are designated to work on health and safety
issues, concerns and interests. These representatives
facilitate the consultation and communication and
embody crucial link among employees and employers.
They also monitors that the person conducting business
is meeting all standards of health and safety during his
designed tasks. The representative always works
within group and aware the managers about hazards
and safety issues and health and safety matters.
f. Outline two record keeping For an effective health and safety management system
requirements relating to hazards keeping record is the most important thing. It helps to
and risks. maintain a balance and keep employees safe from
mishaps. Record keeping requirements involve,
 A statement of risk management and safe work
methods
 Reports of incident
 Modifications and inspections to registered
plant
 Health monitoring results
 Record keeping for training and licenses
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Question 2: Identify an organisation of your choice within the hospitality industry. This can
be one you are familiar with and can access information about (e.g. through the Internet) or
a workplace where you are completing or have already completed your work placement.
a. What group risk assessment The risk assessment is the most important
mechanisms does the part to ensure safety of every member in
organisation commonly use. group. In order to achieve that the
Describe at least two. organization I worked with also had
protocols. The procedure involved following
steps,
1. Establishing the context:
which involves key stake
holders, activities and
procedures designed to
train employees,
conducting SWOT
analysis
2. Identification of risk: any
natural or other disaster,
economic crisis, health
related incidents,
terrorism, political issues,
COVID 19 related policies
3. Analyzing and evaluating
risk: determining
likelihood of the crisis to
occur and its precautions,
Can the risk be treated on
spot by group members or
it requires external help
etc.
4. Treat risk
b. Describe the format of hazard To access the risk consequences of safety hazard
identification and risk a risk matrix is used. They first measure severity
assessment templates that the of injury and probability of person getting
organisation uses and how they injured.
are used.
c. What commonly used methods Organizations usually start with

does the organisation use for discussions, encourage workers to
identifying hazards in the recognize hazards, carry out safety
inspections and audit, conduct job safety
workplace?
analysis, evaluate working environment,
they conduct hazard surveys, review
information, research data on risks, look
up past incidents reports.
d. What commonly used methods For risk assessment there are five steps
does the organisation use for which includes, identifying hazard, list
assessing risks to safety? controls, access risk level, determine risk
acceptability and taking action.
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Question 3: Thinking about the hospitality industry and typical hazards and the
systematic methods used to assess risk, answer the following questions:
a. List each of the four steps for in the The procedure involved following steps,
risk management process. 1. Establishing the context:
which involves key stake
holders, activities and
procedures designed to
train employees,
conducting SWOT
analysis
2. Identification of risk: any
natural or other disaster,
economic crisis, health
related incidents,
terrorism, political
issues, COVID 19
related policies
3. Analyzing and
evaluating risk:
determining likelihood of
the crisis to occur and its
precautions, Can the risk
be treated on spot by
group members or it
requires external help
etc.
4. Treat risk
b. Describe two typical hazards. In a hospitality environment the use

of chemicals is found in cleaning
products. While dispensing drinks
there can occur any accident in
mixing of these chemicals and its
consumption may result in a
hazardous situation. Similarly,
Kitchen is at a great risk of fire,
reason being gas leaks, naked
flames, and flammable substances.
It is important to ensure the staff
understands how to tackle the
emergency procedure and how fire
spreads.
c. List two 1. Fire burn/ skin burns

injuries/illnesses/consequences that 2. Diarrhea or vomiting due to accidental
could result from the hazards? chemical consumption
d. What are the overall consequences of If a worker is being exposed to any hazard in a
a worker being exposed to the workplace it can result in injury, illness or may
hazards identified? even cause adverse health effects
e. For the hazards you have identified, To estimate the probability of any incident to
estimate the probability that an incident occur depends in the extent to which people are
or injury will occur. Think about this in in contact with the potential hazard. For
terms of a risk example in a kitchen cooking is always done in
assessment legend. presence of fire and cleaning is always done
after cooking so both situations pose maximum
level of risk of a hazard to occur.
f. For the hazards you have identified, Once the hazard is identified the other step is
what would you say is the overall risk risk assessment which aims to estimate the risk
level for the identified hazards? Think associated with identified hazard. A wide
about this in terms of a risk variety of analytical tools are used for this
assessment legend. purpose which include qualitative, semi
qualitative methods of an event to occur
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Question 4: Thinking about the hospitality industry and the hierarchy of control,
answer the following questions:
a. Explain the hierarchy of control. The hierarchy of control involves eliminate
hazards and risks (highest level and protection),
reduce the risk (substitution, isolation
engineering), administrative control (low
b. Identify a typical hazard for which Substituting a chemical or substance
substituting a safe system of work with less hazardous substance can
create a safe working system. This
would be a suitable control.
can involve substituting a poisonous
Describe the hazard and the or harmful chemical compound used
isolating measure. in cleaning to be substituted with a
mild agent that can be dry or
volatizing and would be less harmful.
c. Identify a typical hazard for which Implementing a process to avoid the

isolating the hazard would be a way a hazard can occur is a suitable
control and as an example a typical
suitable control. Describe the
hazard like gas leak or fire can be
hazard and the isolating measure. removed and replaced with an
electric stove or microwaves is a
suitable control.
d. Identify a typical hazard for which Engineering controls are effective

engineering controls a suitable when the design of a machine is
modified that is causing problem.
control. Describe the hazard and
The changing or modifications in
the engineering control. exhaust fan might be an example.
Page 14 of 25

e. Identify a typical hazard for which Administrative control limits the
administrative controls would be a workers exposure to hazard. It can be
done by restricting task to only
suitable control. Describe the
competent people, using job rotation,
hazard and the administrative rescheduling, reducing length of
control. working hours
f. Identify a typical hazard for which PPE or personal protective
personal protective equipment would equipment include items like
respirators, gloves, eye shield, foot
be a suitable control.
ware that becomes barrier between
Describe the hazard and the PPE. chemical and wearer. It is effective
in hazards with chemical exposures
g. Identify a hazard for which Combined control measures include

combined controls would be administrative and engineering
control. An example is control
appropriate. Describe the hazard
measure to reduce exposures of toxic
and the combined control chemicals at source or at the
measures which would be receiver.
appropriate.
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Question 5: Thinking about the hospitality industry and measures to eliminate or

control health and safety risks, answer the following questions:
a. Describe two typical risks and a 1. Excessive wiring can lead to electric
measure that can be used to current or short circuit
2. Excessive load in wires can cause damage
control each risk.
to machinery
Measure: usage of cordless equipments to get

rid of all wires and fluctuation in load
b. If you were responsible for the risks, I would make sure that the written statement
above, describe how would you make by managers is in order in which the clear
instructions of replacement of wirings with
sure the controls are
cordless is written. Then I will make sure
implemented. that the budget is approved and the supplies
are provided.
c. Explain why suggestions for ways of They are useful to prevent severity of injuries at
eliminating or controlling risks are workplace, illnesses and the costs associated to
useful. improve the wellbeing and health capacity of
workers to work in a safe environment that will
improve their productivity and quality
d. Explain why sometimes it can be It is important because they can evaluate,

important to refer to a senior staff estimate and measure the extent of damage a
hazard can cause. They are also the ones who
member regarding a decision on
can implement effect SOP to control any risk
implementing controls. at hand. They can develop immediate
protocols and procedures according to their
experiences to avoid any hazard with
effective decisions.
Page 16 of 25
Question 6: Describe each of the following methods for identifying hazards.

a. Conducting site safety audits Auditors are trained professionals who
can easily identify a hazard that can take
place in a work place before a worker
gets hurt. They are safety managers who
inspect, do walk through, make lists of
tasks, repair, replace and restore.
b. Completing safety checklists Safety checklists are documents or

protocols that are used during inspections
for identification of hazards. OSHA
provides safety checklist for industries
that involve explosion safety, radiation
safety, fall protection, fixed stair and
ladders, occupational injury and illness
reporting etc.
c. Inspecting workplace Work place inspections are designed to

help and prevent fatal incidents, injuries
and illness. These inspections are
necessary to overview the workplace
environment to be safe and secure
d. Observing daily activities Observation in a workplace is usually

done by managers that can gain insight on
performance of employees and safety
observations. They also do that to have
effective proactive
e. Investigating accidents and Health and safety investigations are a

incidents crucial part of monitoring process that is
required to carry out. These
investigations also provide essential
information to insurers in event of claim.
They provide a true snapshot of what
actually happened, improve management
risk, and help other parts of organization
to learn, demonstrate the effective health
and security safety measure
f. Reviewing injury or illness registers They keep record to identify unhealthy

behaviors or hazardous conditions by
tracking work related injuries and
illnesses. The information is used to
target occupational safety education
activities to reduce future employee
work related illnesses.
g. Monitoring workplace environment The general purpose of monitoring is to

make sure that the employees are not
exposed to hazardous chemicals and to
ensure their health and safety. Based on
monitoring data employers decide to
expose the employees to certain level of
chemicals.
h. Investigating staff complaints or Whenever an employee reports a

reports of safety concerns complaint it is crucial for staff member
to take it seriously and make sure to
investigate either the compliant is true or
false or what protocol is required to
overcome the safety concern.
i. Review of staff feedback via Taking reviews or feedback from staff is

consultative processes including a strategy to ensure all staff members are
at same level. These engagement
meetings, surveys and suggestion
procedures are important ways to collect
box submissions large amount of employee’s feedback at
same time. These surveys are also used to
track feedback of key initiative.
Page 17 of 25
Question 7: Consider the list of people below and describe a role they may have in the
assessment of risk within an organisation.
a. Contractors a. Contractors
A contractor is a person who conducts
assessment of checking risk to health and
safety. He ensures cooperation with
employers. He supplies necessary health
and safety information to employers or
visiting staff members. He informs visiting
faculty of skills necessary to carry out their
work safely. He informs employment
agencies if required qualifications and
skills necessary for employment staff to
carry out work safely in accordance to
health and safety features.
b. Managers b. Managers
Managers have very important position.
They have the responsibility to identify any
possible hazard that can occur in company
in future. They are the ones who can
determine the probability of any hazard to
actually happen. They also can pinpoint the
potential losses and risks to occur in future
which may impact the company.
c. WHS committee members c. WHS committee members

The main purpose of WHS committee
is to address work health and safety
issues that affect the employees. This
may involve workplace hazards,
implementation of new inspection
procedures, reviewing the training
requirements. They aim to create a
joint committee that includes the
management personals and workers
that will work to improve safety
procedures and reduce possibility of
any hazard.
d. WHS representatives d. WHS representatives

The health and safety representatives
are also known as HSRs. They are
workers who are selected to signify the
health and safety of individuals in a
work group. They are designated to
work on health and safety issues,
concerns and interests. These
representatives facilitate the
consultation and communication and
embody crucial link among employees
and employers. They also monitors that
the person conducting business is
meeting all standards of health and
safety during his designed tasks. The
representative always works within
group and aware the managers about
hazards and safety issues and health
and safety matters.
e. Peers and colleagues e. Peers and colleagues

Peers and colleagues are the people that
are in the most immediate vicinity to
access about any impeding risk or
hazard to occur within a work
environment. They can play a very
important role to overcome any disaster
before or during the time of its
occurrence. Peers can also be helpful in
overcoming any problem or risk before
it may occur. They may involve the
supervisor or other senior to reduce the
level of hazard which might occur due
to negligence.
f. Staff under supervision f. Staff under supervision

The staff or employees under
supervision are the main people that are
most susceptible to risk in the work
environment. They have to stay alert
and work on the protocols and
procedures to overcome the risk or
hazard which might impede due to any
cause. They are bound to listen to the
supervisor and work effectively
according to the instructions given so
the health and safety measures are kept
intact and everyone is safe.
g. Supervisors g. Supervisors
Supervisors are the leaders of action.
They are the managers who work to
effectively control the health and safety
risks. They have the awareness of
injury management and return to work
processes. They have limited role in
integration with broader safety
systems. It is supervisors job to inform
about any known workplace hazard, he
must involve workers in process of
hazard identification and control, he is
responsible for proper training and
equipments for the job to be provided,
he must communicate workers health
and safety rights and responsibilities.
h. Tourism suppliers. h. Tourism suppliers.

Risk and safety in the tourism is
continuous process and the process
focus to ensure the safety of clients. The
service providers are well acquainted
with the potential risks and therefore
play influential role in establishing
strategies. For risk assessment there are
five steps which includes, identifying
hazard, list controls, access risk level,
determine risk acceptability and taking
action.
Page 18 of 25

Assessment Task 2: Hazards and Risks Project
Task Summary
▪ In this task, you are required to identify hazards and assess risks for a case study
organisation and then complete activities to eliminate/minimise risks.
▪ You will need access to:
o your learning resources and other information for reference
o WHS information provided by state/territory regulator (RTO to include name of

relevant regulator)
o WHS information at:
o https://www.safeworkaustralia.gov.au/media-centre/fun-exciting-and safe-whs-
major-events
o your WHS Policy and Procedures
o your WHS Plan.
▪ Ensure that you:

o review the advice to students regarding answering knowledge questions in the
Student User Guide
o comply with the due date for assessment which your trainer / assessor will
provide
o adhere with TasCollege’s assessment submission guidelines
o answer all questions completely and correctly
o submit work which is original and, where necessary, properly referenced o
submit a completed assessment cover sheet with your work
o avoid sharing your answers with other students.


Assessment information
Information about how you should complete this assessment can be found in
Appendix A of the Student User Guide. Refer to the appendix for information on:
∙ where this task should be completed
∙ the maximum time allowed for completing this assessment task ∙
whether or not this task is open-book.
Note: You must fill up and submit the Assessment Coversheet with your assessment
tasks submission. A template is provided as a separate document packed in the Student
Resources Pack.
Your assessor will provide you with these documents before you begin your assessment
tasks.


Activities
Complete the following activities:
1. Carefully read the following scenario
Best Events Catering is a catering company that provides catering for

events. The company is committed to health and safety and has
implemented a work health and safety management system
As part of the event planning process, an event work health and

safety plan is to be used to identify actual or foreseeable workplace
hazards including hazards associated with the physical environment,
plant/equipment, work practices and security issues.
You are a Catering Manager with Best Events Catering and you are
required to identify hazards and assess risks relevant to an upcoming
event you are planning.
This can be catering for an event of your choice such as an open day
for an education institution or a conference or a local craft fair. You
are also required to control risks for the event.
With this in mind, you are to complete all of the activities below.
2. Review the Best Events WHS Policy and Procedures and access relevant
documentation
Review the Best Events Catering WHS Policy and Procedures to

identify the procedures that need to be followed, as well as

methods for hazard identification and risk assessment for an event.
Following your review, access the WHS Plan that includes the
Hazard Identification and Risk Assessment Tool from the student
resources folder.
Carefully review these documents in preparation for the next task.

Make notes as required.
3. Conduct a Hazard Identification and Risk Assessment
As per the company’s policy, you are now required to identify hazards,
assess risks and develop risk control measures.
As indicated in the Health and Safety Policy and Procedures, this will
be through an initial review of available information about hazards
and risks, as well as consulting with colleagues in activity 2.5.
Proceed to preparing your Hazard Identification and Risk

Assessment Tool by reviewing the information as per the link under
“Required” and by visiting the web site of the WHS regulator relevant
to the state or territory you are located in and identifying at least one
item of relevant information from there.
The information provided under required is general regarding events

so you should also think of particular risks that also may apply to
catering for events.
Follow the instructions in the Hazard Identification and Risk

Assessment Tool, ensuring that you identify a minimum of 10

actual or foreseeable hazards and associated risk assessment and

controls.
Create a suitable folder in your drive. File your work as Draft Hazard
Identification and Risk Assessment Tool.
Take a screenshot of the folder structure to show that you have filed
and kept this record.
Submit Draft Hazard Identification and Risk Assessment Tool to your

assessor. You will discuss your work in a meeting in the next activity
and your assessor will advise you of the date and time of the
meeting.
4. Participate in a meeting to discuss hazards and risk assessment and control
In this activity, you will participate in a meeting with your assessor to

discuss Hazard Identification and Risk Assessment Tool.
Go through your Hazard Identification and Risk Assessment Tool and

explain all the hazards you have identified and your suggestions for
risk controls as documented in the Tool.
Ensure you explain your rationale for each risk control methods.
Your assessor will also suggest additional controls which you should
discuss.
During the meeting, you will need to demonstrate effective

communication skills including:
∙ Speaking clearly and concisely
∙ Speaking assertively when making suggestions about risk controls

∙ Using non-verbal communication to assist with

understanding
∙ Asking questions to identify required information
∙ Responding to questions as required.
Following the meeting you are to update your Hazard Identification

and Risk Assessment tool to include the suggestions from your
assessor showing that you can incorporate the views of others.
In the folder that you have previously created, file your work as Final
Hazard Identification and Risk Assessment Tool.
Take a screenshot of the folder structure to show that you have filed
and kept this record.
Submit your completed and screenshots of your folder structure and

files within it to your assessor.
5. Take measures to eliminate or control risks
Assume that you have identified risks for your event as follows: ∙
Physical environment - Slips and trips
∙ Plant/equipment - Safe manual handling
∙ Work practice - Fatigue management
∙ Security issue - Customer behaviour e.g. customers consuming too

much alcohol
In order to control the risks you are required to:

Develop four short information handouts to address all of the

following risks and that can be provided to staff for information and
guidance on each issue.
The format and style for the handouts are as follows: ∙
Create clear and concise one (1) page handouts.
∙ Using simple and clear language. For, example, use simple English
and avoid colloquial language or slang.
∙ Use appropriately sized fonts and present well-formatted,
grammatically correct information.
∙ Ensure that the handouts you create use the same layout, font,
colours and style.
Hazards How might be Pre-existing risk Actions needed to Person

harmed and management eliminate /minimize Responsible
how? policy the risk
Slips and Trips Kitchen staff and  Suitable cleaning  Consider replacing the Manager
clients may trip materials. floor surface with
over the objects  Good housekeeping roughness.
laying around or  No trails of cables or  Maintain good
slip over the obstructions on walk housekeeping.
spillage ways  Replace damage floor
tiles.
 Wear suitable footwear
with better grip
Safe manual Kitchen staff  Staff trained to  Focus on team work to Manager
and food handle oil at high ensure safe handling of
Handling
service staff temperatures heavy objects.
may suffer from during cleaning 
scalding, burn and emptying
and injuries.
fryers.
 Staff trained to
lift efficiently.
 Handling aids
provided for
movement of
large/heavy
items.
 Commonly used
items stores at
safe height.
Kitchen staff  Staff trained to  Manage the number Manager

Fatigue management
and the clients manage of required staff
may get health workload. members
issues due to  Design appropriate
over working  Good shift timing shift time
 1 full day rest per  Allot adequate
7 days amount of time for
break
 Minimize sleep loss
Security issue - Other  Staff trained to  Sell or serve alcohol Manager

Customer behaviour e.g. customers, serve alcohol in responsibly.
customers consuming front desk appropriate  Assist customers to
too much alcohol team may get drink within

amount
hurt physically appropriate limits.
 Alcohol being
during treating  Assess alcohol
sold responsibly
affected customers
an intoxicated
and identify
customer
customers to whom
sale or service must
be refused.

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SIT30816 Certificate III in Commercial Cookery

Assessment Type This is a summative assessment. The learners need

Assessment Tasks Task 1 Knowledge Questions

Task 2 Hazards and Risks Project

SIT30816 Certificate III in Commercial Cookery

Assessment Tool – SITXWHS002 Identify hazards, assess and control safety

SIT30816 Certificate III in Commercial Cookery

∙ when, where and how hazards must be identified

∙ when, where and how risk assessments must be conducted

∙ consultation in the hazard identification and risk assessment process ∙ WHS

∙ specific industry sector and organisation:

∙ group risk assessment mechanisms commonly used

∙ commonly used methods for identifying hazards in the workplace ∙

∙ systematic method to assess risk:

∙ determining the exposure to the hazard

∙ estimating the probability that an incident or injury will occur

∙ determining an overall risk level for the identified hazard

∙ common methods applied to controlling risks:

∙ substituting a system of work or equipment with something safe ∙

∙ introducing engineering controls

∙ adopting administrative controls

∙ using personal protective equipment

∙ implementing combined control methods to minimise risk

Assessment Tool – SITXWHS002 Identify hazards, assess and control safety

SIT30816 Certificate III in Commercial Cookery

∙ measure to eliminate or control risk:

∙ implementing control measures when responsible

∙ making suggestions for ways of eliminating or controlling risks

∙ hazard identification and risk assessment procedures

∙ appropriate methods to identify hazards:

∙ conducting site safety audits

∙ completing safety checklists

∙ observing daily activities

∙ investigating accidents and incidents

∙ reviewing injury or illness registers

∙ monitoring workplace environment

∙ review of staff feedback via consultative processes:

∙ suggestion box submissions

∙ people involved in the assessment of risk:

∙ WHS committee members

Assessment Tool – SITXWHS002 Identify hazards, assess and control safety

SIT30816 Certificate III in Commercial Cookery

∙ peers and colleagues

∙ staff under supervision

Assessment must ensure access to:

∙ WHS information and business management manuals issued by industry associations or

Assessment Tool – SITXWHS002 Identify hazards, assess and control safety

SIT30816 Certificate III in Commercial Cookery

1.0 May 2021 Contextualized and formatted assessment tool CEO

SIT30816 Certificate III in Commercial Cookery

Preparing for assessment

Assessment Tool – SITXWHS002 Identify hazards, assess and control safety

SIT30816 Certificate III in Commercial Cookery

∙ Hazard Identification Report Template (Assessment Task 1) ∙

Discussion Template (Assessment Task 2)

∙ Incident Report Template (Assessment Task 2)

SIT30816 Certificate III in Commercial Cookery

Assessment Task 1: Knowledge Questions