Rto student assessment taskssitxwhs identify hazards

Suite 1, Levreet, Parramatta, NSW 2150
P: +61 2 8677 4637 | E: | CRICOS Code: 03867B | RTO ID: 45629

Introduction	4
Assessment for this unit	4
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Assessment Task 2: Hazards and risks project	16
Information for students	16
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Introduction

Welcome to the Student Assessment Tasks for SITXWHS006 Identify hazards, assess and control safety risks. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.

 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.

Knowledge questions are designed to help you demonstrate the knowledge which you

have acquired during the learning phase of this unit. Ensure that you:

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		answer all questions completely and correctly
		submit work which is original and, where necessary, properly referenced
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Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for

information on:

template is provided in Appendix B of the Student User Guide. However, if your RTO

has provided you with an assessment cover sheet, please ensure that you use that.

2.	Identify an organisation of your choice within the hospitality industry. This can be

3.	Thinking about the hospitality industry and typical hazards and the systematic

k)

a) Explain the hierarchy of control.
m) Identify a typical hazard for which substituting a safe system of work would be a suitable control.

p)	Identify a typical hazard for which administrative controls would be a suitable control. Describe the hazard and the administrative control.

r)

and safety risks, answer the following questions:

SITXWHS006 Identify hazards, assess and control safety risks	8

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7.

a) Contractors




hh) Supervisors

SITXWHS006 Identify hazards, assess and control safety risks	13

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Assessment Task 2: Hazards and risks project

Information for students

	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.

	a completed WHS Plan including the Hazard Identification and Risk Assessment Tool

Most importantly, ask for help if you are having trouble!

1. Review the Best Events Catering WHS Policy and Procedures and access relevant

8. Conduct a Hazard Identification and Risk Assessment.

As per the company’s policy, you are now required to identify hazards,

Proceed to preparing your Hazard Identification and Risk Assessment Tool

by reviewing the information as per the link under “Required” and by

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.

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.

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		using non-verbal communication to assist with understanding
		asking questions to identify required information
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Submit your completed and screenshots of your folder structure and files within it to your assessor.

10. Take measures to eliminate or control risks.


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		Work practice - Fatigue management
		Security issue - Customer behaviour e.g. customers consuming too

 Using simple and clear language. For, example, use simple English and avoid jargon or slang.

 Use appropriately sized fonts and present well-formatted, grammatically correct information.