WHS Policies, Procedures, and Programs Custom Essay

You are a manager of a busy restaurant. A recent safety audit of the restaurant has revealed the following hazards:
during peak holiday periods there were not enough staff available and extra strain was placed on existing staff.
Staff were found boiling water near the deep fryers.
You roster two extra employees over the lunch and dinner periods during the peak holiday season.

Due to the fire hazards, it is written in the policies and procedures that staff are not to boil water on the stove next to the deep fryers.

Perform a risk assessment on these 2 hazards. How do you rate the risks? How effective are the current risk controls? Provide at least 1 example per hazard of additional risk controls that you could implement and explain where these controls sit on the hierarchy of controls.

You are a health and safety representative at a busy warehouse. You have recently noticed that staff are stacking shelves too high and are not arranging the boxes in a stable manner. You have also noticed that several staff members are not moving the boxes correctly. They do not correctly and are not using the forklifts in a safe manner.

Prepare a training plan for your staff detailing:

1. The training need. 
2. Arrangements for training. 
3. The costs associated with the training. 

You work at a busy office. You are the health and safety representative for your department. Before each of the OHS committee meetings, you discuss OHS with your team at the team meeting.

At the last meeting, one of your teammates raised concerns about the setup of the workstations. They felt that the desks were too low and that this was causing discomfort and the chairs were not ergonomically designed. Some other team members agreed. Another teammate of yours raised concerns about the wiring of the printer and photocopier, lack of testing and tagging, as well as the poor lighting in the office.

What should you do about your team's concerns. How should this matter be recorded?

1. How can you address your team's concerns to ensure a satisfactory outcome?
2. How can Katie record and communicate this information?
3. Discuss any 3 hazards in that the work group has identified and their potential impact on WHS and suggest ways to report the required or appropriate action.