SITXWHS001 Participate in safe work practices

Application This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.

Elements 1. Work safely

2. Follow procedures for emergency situations

3. Participate in organisational WHS practices.

Assessment requirements for SITXWHS001 Participate in safe work practices are detailed in the Training Package.

Key terms and concepts

Term Definition

Duty of careThe legal and general obligation and responsibility expected of a person to protect themselves and others from harm in the workplace

Emergency services Public services that deal with emergencies, such as the police, fire fighters, ambulance and medical response units

Person conducting a business or (PCBU)/employer

All forms of working arrangements, which we commonly refer to as businesses

Worker/employee A person who performs work for a PCBU.

Worker/employee responsibilities

A staff member’s responsibility to ensure they follow work safety instructions and procedures to minimise the risk to themselves and others

Ergonomic The design of equipment and environment to be safe, comfortable and productive for human use

Food handling procedures The skills and tasks needed to handle food safely

Food poisoning Illness occurring when a person ingests contaminated foods or beverages

Hazard identification Recognising the risk of an item or situation that may lead to a

potential accident or harm to a person

Workplace hazards An item, condition, event or situation that could lead to a potential accident or harm

Hygiene Clean and sanitary conditions that promote health and safety

Legislation The making of laws, rules or standards by parliament, which are enforceable by the legal court system

Manual handling Using human force to move or support a load (including moving, lifting, putting down, pushing pulling, or carrying)

Safety Data Sheet (SDS) An information sheet designed by suppliers detailing correct procedures when handling a substance or chemical

Work Health and Safety (WH&S)

Legislation, policies, procedures and activities that aim to protect the health, safety and welfare of all people at the workplace

Work Health and Safety Committee

PCBU/ PCBU and worker representatives participate in a group to review, advise and recommend on health, safety and security issues in a workplace

Work Health and Safety Act 2011 (the Act)

Work Health and Safety Regulation 2017 (WHS Regulation)

The regulations currently in place that apply to Occupational Health and Safety in all NSW workplaces

Personal hygiene Factors that maintain positive, clean personal care and health of a person

Pest control Actions designed to control and eradicate pests and vermin from workplaces

Personal Protective Equipment (PPE)

Equipment and clothing items designed to protect the user from potential hazards or injuries whilst doing a task at work

Repetitive Strain Injury(RSI)

An injury caused by stress of repeated movements.Also called Occupational Overuse Injury

SafeWork NSW A state authority that manages workplace safety, injuries and incidents and compensation

Workers Compensation Payments required by law for an injury to a worker for compensation for a work related injury

Important notes

Work Health and Safety legislation

All hospitality establishments have a responsibility to be safe and healthy environments, whether they are food and beverage restaurants, commercial kitchens, clubs, hotels and accommodation, tourist enterprises or cafes.

PCBUs and workers all have a shared responsibility to promote a safe, secure and healthy work environment that minimises risk of harm to any person.

The Australian government is proactive in its approach to workplace safety. Work Health and Safety (WH&S) and workers' compensation in Australia are a state-based responsibility.

Work Health and Safety Act and Regulations

WH&S legislation and regulations are the responsibility of the WH&S authorities in each state and territory.

The Work Health and Safety Act 2011 (NSW) (as amended) is the overriding legislation that covers all NSW workplaces and describes the general requirements that will ensure a healthy and safe workplace. It is a framework of responsibilities and outlines the duty of care that PCBUs, workers and others have, to promote a safe and healthy work environment.

The Work Health and Safety Regulations 2017 (NSW) (as amended) apply under the NSW Work Health and Safety (WHS) Act and contain guidelines for specific aspects of health, safety and welfare. They provide more detail than the NSW WHS Act itself and combine all previous legislation and regulations into one central piece of legislation, dealing with all aspects of health and safety.

Codes of practice do not replace the WHS laws but can help make understanding what you must do a little easier.

Hazardous substances and dangerous goods Manual handling Risk management WHS consultation

Key bodies in WHS

Safe Work Australia is an Australian government statutory body established in 2008 to develop national policy relating to WHS and workers’ compensation.

SafeWork NSW is the statutory authority responsible for workplace health, safety and welfare in NSW. WorkCover NSW enforces the WHS Act and Regulations in NSW.

SafeWork NSW assists PCBUs and workers to understand their rights and responsibilities as well as enforcing the law. SafeWork NSW also educates, promotes prevention of workplace injury, manages the workers compensation system and enforces compliance with NSW law.

Environmental Health Officers (EHOs) employed by councils can visit worksites, respond to complaints or concerns, issue improvement notices for hazardous situations, investigate incidents or accidents, issue on the spot fines, collect evidence and recommend prosecution.

Union representatives work with PCBUs and workers to improve workplace safety. Union legal staff commonly represent workers in workers compensation claims.

Professional associations support and encourage high WHS standards in all workplaces.

Cost of workplace injury

Every year in Australia, workers are killed or injured at work. Claims for workers compensation payments to compensate workers for loss of wages, medical expenses or retraining continue to increase.

When you are working in a hospitality environment you must pay attention to safety - both your own and that of your colleagues. Hospitality workplaces have a variety of hazards that need to be identified and managed to prevent injury.

An accident at work affects people in more ways than just financial loss of income. There are several different ways that injuries or illnesses at work can be a cost or burden.

Human: When a person is injured there will be pain, suffering and discomfort for them and possibly others.

Social: An injury can affect the person, their family and other people because of factors such as loss of income, emotional worry and the inconvenience of being unwell or unfit. A change in lifestyle or family tasks may be required.

Economic: Medical costs, the need for financial compensation and loss of normal wages all affect injured workers and their families. This may impact on an individual’s financial responsibilities such as repayment of loans or commitments.

Organisational: The loss of an worker whilst they are injured affects the workplace and the team’s ability to carry on working productively. Accidents, investigations, staff meetings, replacement staff and retraining all affect the productivity of the remaining staff at the workplace. The PCBU may also face significant additional costs because of these.

Work Health and Safety responsibilities

All hospitality establishments need to be safe and healthy environments, whether they are food and beverage restaurants, commercial kitchens, clubs, hotels and accommodation, tourist enterprises or cafes.

PCBUs and workers all have a shared responsibility to promote a safe secure and healthy work environment that minimises risk of harm to any person. This responsibility is called duty of care.

Duty of care

The responsibilities or ‘duty of care’ for both PCBUs and workers are outlined in the Work Health and Safety Act 2011 (NSW) (as amended). Duty of care is a person’s obligation to prevent workplace accidents, illnesses and injuries.

PCBU responsibilities

PCBUs/PCBUs have primary responsibility to ensure workers and others are not exposed to a risk to their health and safety. A PCBU must meet their obligations, so far as is reasonably practicable, to ensure the health and safety of workers and other people like visitors and volunteers.

PCBUs need to organise work systems, equipment and training to minimise risk of illness or injury. This includes safe and healthy work areas, safe equipment, protective equipment, safe access, security, safety training and supervision.

A lack of commitment to providing a safe, healthy secure workplace can lead to infringement notices and fines under the Work Health and Safety Act 2011 (NSW) (as amended).

Worker responsibilities

Whenever you are working in a hospitality workplace you must be aware of your legal duty of care, ensuring the health, safety and security of yourself and others.

You MUST:

work in a safe manner follow all safety instructions and work as you have been directed to correctly use or wear any safety equipment or personal protective equipment, such

as masks, guards, gloves or hair covers inform your PCBU about any hazards, injuries, faulty equipment or

When you are working in a hospitality environment you must pay attention to safety - both your own and that of your colleagues. Make sure you are clear what your duty of care requires as a worker.

Reporting and monitoring

WH&S requires incidents, accidents, hazards, training and safe work practices to be monitored and documented. Workers must notify their PCBU of any hazards, safety concerns, incidents or injuries and complete all appropriate reports or documents.

PCBUs must have meaningful and open consultation about work health and safety with workers, health and safety representatives and health and safety committees. A Work Health and Safety Committee is a group of PCBU and worker representatives who review, advise and recommend on health, safety and security issues in workplaces which have over 20 workers.

Participation and consultation are key concepts relating to workplace safety, and worker rights and responsibilities. PCBUs can become more aware of hazards and WH&S issues experienced by workers. Workers can provide suggestions about how to solve health and safety problems.

The hospitality workplace

When working in a kitchen or hospitality situation, ensuring safety of all workers is a priority.

You need to know the risks, any dangers (hazards) and how to work safely in what can be busy, noisy situations.

PCBUs and workers need to work together, recognising hazards, and making sure everyone follows safe work practices, every day, in every situation.

Hazards in the hospitality workplace

A hazard is any item, condition, event or situation that could lead to a potential accident or harm. PCBUs and workers need to work together, recognising hazards or potentially dangerous situations and making sure everyone in the workplace follows safe work practices.

Some of the hazards commonly found in hospitality workplaces such as kitchens, food and beverage service areas and customer service areas can pose a significant threat to safety. They require careful management, safety awareness, strict work procedures and safety equipment to reduce the risk of harm.

Before starting work, make sure you know the potential hazards and are familiar with ways of reducing any risk of harm to yourself or others.

Types of hazards Common hazards in the hospitality workplace

physicalheat, cold, sharp objects, heavy or bulky loads, spills, slips, trips, falls, noise, broken glass, poor lighting, slippery surfaces, steam

biological infectious diseases, food contamination

chemical cleaning chemicals, pest control chemicals, oil, gas, dust, fumes

mechanical/ electrical electrical appliances, slicers, grinders

psychologicalstress, fatigue, personal security, cash handling and financial responsibility, aggressive and angry customers or colleagues

You can reduce the risk of harm to yourself or others by:

eliminating the hazard altogether replacing the hazard with a safer option repairing the hazard (if it is faulty, unclean or unsafe) adapting work tasks to make it safer when dealing with the hazard using protective equipment such as guards, signs, gloves training all staff in safe work practices.

Injuries in the hospitality workplace

PCBUs and workers need to work together, recognising hazards or potentially dangerous situations and making sure injuries are avoided.

Hazards commonly found in hospitality workplaces can cause significant injuries and need careful management, safety awareness, strict work procedures and safety equipment to reduce the risk of harm.

All hospitality workplaces should have access to first aid.

All accidents, incidents, first aid and “near misses” should be reported.

The table below lists some of the more common injuries found in hospitality workplaces and outlines the causes of these injuries as well as the steps that you can take to prevent them.

Types of injuries Common causes Make sure you:Cuts sharp objects

knives broken glass slippery surfaces machinery or

electrical appliances such as blenders or slicers

use all guards and protective equipment

clean up quickly, safely and properly

follow operating instructions use the correct knife for the task

responsibly use sharp knives and store them

correctly cut away from your body, on a

clean, non-slip surface turn off all equipment when not in

use report any injury or hazard

Slips, trips, falls slippery floors loose, uneven

surfaces poor lighting obstacles on floor spillages poor housekeeping poor maintenance

wear sensible, covered, shoes with a good grip

clean up quickly, safely and properly

replace equipment when necessary

don’t rush use non-slip matting in wet areas report any injury or hazard lift small loads

Burns and scalds hot surfaces and cooking pots

flames steam-coffee

machines, microwaves, ovens

hot liquids or oil

organise your work area properly do not allow pot handles to

protrude use protective equipment such as

thermal gloves open doors and lids away from you alert colleagues to heat report any injury or hazard

Manual handling back pain, sprains

awkward posture reaching or

stretching repetitive tasks heavy loads

work comfortably push, don’t pull lift small loads and weights hold the load securely and close to

your body

lifting improperly change tasks and positions regularly

use trolleys or teams for lifting heavy loads

report any injury or hazard

Chemical exposure improper storage of chemicals

improper use of chemicals

inadequate training in chemical safety

mixing chemicals inhaling of fumes

or gas

use automatic dosing mechanisms for chemicals, such as dishwasher detergents pumps

refer to Safety Data Sheets (SDS) before handling chemicals

follow instructions for use store chemicals in original

containers with accurate labels work in well ventilated areas use personal protective equipment

such as gloves, mask, goggles clean spills quickly and completely report any injury or hazard

Safe work practices

Ensuring injuries and illness are prevented is an ongoing process. Identifying potential hazards, training and inducting staff, sharing responsibility for health and safety, and ongoing improvement and maintenance are all central to a safe work environment.

Below are some specific work practices designed to keep you safe, when working in a hospitality environment.

Personal protective equipment (PPE)

Personal protective equipment must be worn as protection from potential injury. Common examples of PPE in hospitality workplaces include:

goggles or glasses - eye protection aprons - body protection hairnets - hair protection and containment safety boots - foot protection masks - fumes, infection protection

Chemicals management

Chemicals should be stored in a separate, well ventilated, secure area, away from other supplies.

All chemicals should be stored in their original containers, with accurate labelling and warnings.

Safety data sheets (SDS) should be available for all chemicals and be referred to before using any chemical. The SDS will also provide information to be used in an emergency.

Chemicals should never be mixed or stored in food/ beverage containers. Protective equipment should be used when handling chemicals, such as gloves,

masks and automatic dosing pumps or taps.

Manual handling

Care should be taken when moving items. Use trolleys or team lifts for heavy or bulky loads, or separate into smaller loads or

weights. Work areas should be free from obstacles and well organised. Shelving should be

strong, secure and within comfortable reach. Work areas should be a comfortable height Change tasks regularly and avoid repetitive movements

Professional and personal hygiene

Everyone who handles food needs to be trained in food safety. Use the correct equipment for the task. Keep work areas clean and well organised. Wash your hands correctly after cleaning, using the bathroom, smoking, cash

handling, or changing work tasks. Wear appropriate clean clothing and personal protective equipment such as gloves,

hair covering, aprons and covered shoes. Clean and sanitise surfaces and equipment. Organise effective and safe waste disposal. Keep food at the correct temperature (hot food above 60°C, cold food below 5°C) Only minimal jewellery should be worn

Maintenance

Do not use faulty equipment. All electrical equipment should be repaired, tagged and tested for safety by a qualified service person.

Ensure lighting, ventilation and security of access is adequate. Identify and clean up spills quickly and thoroughly. Use clearly visible signs to warn of any potential dangers. Keep work and storage areas well organised and free from obstructions. Use appropriate personal protective equipment and safety devices and guards on

equipment.

Emergency situations

When working in a kitchen or hospitality situation you must make the safety of yourself and others, including staff and customers, a priority.

You need to be prepared to respond to a range of emergency situations. These may include:

fire hazardous substances medical emergencies power failure, electrical faults violent, aggressive behaviour bomb threats unlawful entry, theft.

PCBUs and workers need to work together to:

recognise potential hazards

assess the likely risk and damage plan timely emergency responses ensure all persons stay informed and safe.

Each work site will have site specific emergency procedures to follow, however you will find general guidelines for emergency responses by clicking on the link below.

Emergency situations and responses

Emergency responses for common situations are outlined below, but you will also need to know the site-specific responses for your workplace as each hospitality workplace will have its own plans and procedures.

Critical responses include recognising the danger, assessing the risk, determining any harm or damage and raising the alarm, whilst not placing yourself or others at risk of further harm. All emergency situations and responses will need to be documented and reviewed.

At all times PCBUs and workers need to work together to:

recognise potential hazards assess the likely risk and damage plan timely, controlled emergency responses ensure all persons stay informed and safe.

Fire

All staff should know to access the nearest telephone to contact emergency services by calling 000.

Staff should be trained in the operation of firefighting equipment and fire alarms. All exits should be well signed and clear from obstructions. Fire doors should remain

closed. Evacuation routes and plans should be clearly documented and practiced. Shutting down procedures should be documented. Use fire exits, or stairwells. Do not use lifts in a fire.

Hazardous substances

All staff should know to access the nearest telephone to contact emergency services by calling 000.

Safety data sheets (SDS) should be referred to for emergency information. All staff should remain in a well-ventilated area, downwind from any fumes or

vapours. Evacuation routes and plans should be clearly documented and practised.

Medical emergencies

The extent of the injury or illness should be assessed. Emergency services should be contacted by calling 000 and an ambulance

requested. The first aid officer and first aid supplies should be accessed if appropriate.

Power or utilities failure

The extent of failure should be identified, for example floor, building, street, suburb or region.

Evacuation routes and plans should be clearly documented and practised. Security and shut down procedures should be implemented. The utilities service provider should be notified.

Aggressive or violent behaviour

Staff may have to deal with aggressive or intoxicated customers or the threat of violence from a theft or robbery. The following steps should be followed:

Minimise interaction and do not antagonise the aggressor. Seek assistance from experienced staff or emergency services. Report all thefts.

Cash handling, security access and storage of valuables should be proactive. It is important to minimise risks and maximise the personal safety of staff through use of security systems, surveillance cameras and access to experienced management staff.

Bomb threat

Do not antagonise the aggressor. Seek assistance from experienced staff or emergency services. Try to gain as much information as possible. Evacuate the premises.

Activities

WH&S law and responsibilities – Gap fill exercise

The purpose of this activity is to make sure you have knowledge of the legal roles and responsibilities regarding safety in the hospitality workplace.

Each workplace and work area will be different, so you are encouraged to discuss your roles and responsibilities in each work area with your supervisor or PCBU.

Select the correct word from the following list to fill in the blank spaces in the passage below.

SafeWork NSW workers fines and penalties

equipment legislation hazards

training and instruction duty of care injure

responsibility equipment 2011

Cooperate Safety The Work Health and Safety Regulation 2017 (WHS Regulation)

The Work Health and Safety Act _______ (NSW) is ________________ that covers safety

and security in NSW workplaces. The Act is reinforced by the guidelines

in_____________________________________.

A central principle in all the legislation is _______________________.This obligation to

prevent workplace accidents, illnesses and injuries applies to both PCBUs and

____________________.

PCBUs have a ____________________ to ensure the workplace is safe and healthy.

PCBUs can do this in many ways. PCBUs must provide ____________________________

to workers on safe work practices. PCBUs must also provide well maintained,

safe__________________.

The legislation also requires workers to work safely, so they do not ___________

themselves or others. Workers must ______________ and follow work safety instructions

and guidelines.

________________ is the NSW authority to assist and enforce work safety issues. There

are ______________________for both PCBUs and workers who do not comply with the

legislation.

PCBUs and workers should work together, identifying possible_____________, and

planning safe work procedures, to ensure everyone’s ________________.

Planning for hazards in work areas

The purpose of this activity is for you to identify possible hazards in common hospitality work

areas.

For each hazard that you identify, plan strategies or actions that will reduce the risk of injury

or harm.

Each workplace and work area will be different, so you are encouraged to discuss the safety

of each work area with your supervisor or PCBU.

Example:

Work area Possible hazards Strategies to reduce risk of harm

Meat Slicer Sharp blades Training on safe use of slicer.Use machine guard when slicing meat.

Electrical fault Regular check and tag of all electrical appliances

Now it’s your turn:

Work area Possible hazards Strategies to reduce risk of harm

Expresso coffee machine

   

Mise en place vegetable preparation.(cutting, peeling, slicing)

   

Bar, Beverage service area

   

Food storage areas

   

Dry stores or pantry

   

Wash up area    

Dishwasher    

Types of hazards - Sorting activity

The purpose of this activity is to categorise common hazards into the four main types of hazards that exist in hospitality workplaces.

Hazards hot oil bleach sharp knives intoxicated angry customer fatigue detergent bullying by colleague high shelving sick work colleague dim lighting changes in the workplace

working short staffed faulty equipment steam cleaning agents rotting spoilt food overflowing garbage area broken glass no disposable gloves or

hairnets slippery wet floor no lunch break

Sort the hazards listed above into one of the four categories in the table below:

Chemical Physical Biological Psychological 

     

Induction case study – Gap fill exercise and extension activity

The purpose of this case study is for you to identify actions that may form part of a safety induction into a typical hospitality workplace.

Each workplace and work area will be different, so you are encouraged to discuss your roles and responsibilities in each work area with your supervisor or PCBU.

Gap fill exercise

Select the correct word from the following list to fill in the blank spaces in the passage below.

emergency services duty of care fire blankets and

extinguishers workers

chemicals evacuation hazards emergency

jewellery first aid staff handbook disposable

safety The Work Health and Safety Act 2011 buddy induction

It was Jin’s first day of work at The Green Teahouse. Lee, the owner greeted her at 8.00am.

Before starting work in the kitchen Lee had organised an _________________ session. The

training session started with Lee explaining ___________________________ as being the

law that dealt with workplace _________. Lee explained both PCBUs and

_______________ shared _____________________ responsibilities to keep everyone safe.

Next, Lee showed Jin some of the ____________ that could possibly cause her harm.

These included ______________, knives and sharp blades, hot surfaces and liquids. Safe

work procedures were explained, to minimise any risk to Jin.

Lee explained what Jin should do in ________________ situations. The contact details for

_______________________ were on a sign next to the phone. Fire exits,

_______________________ were pointed out to Jin. Plans for __________________ were

on the walls. Jin was shown where the ____________kit was located.

Later Jin watched a kitchen safety DVD and received a __________________, outlining her

role and responsibilities, code of conduct, and safe work procedures. Jin noted that minimal

______________ was to be worn, and she needed to wear __________________gloves

when handling food. Jin worked alongside David, her work _________, for the first few days.

David introduced her to the rest of the staff at the staff meeting.

Extension activity

Once you have completed the gap fill exercise you may want to consider the following questions, as an extension exercise.

1. Did Jin’s induction session meet the PCBU’s legal responsibility under The Work Health and Safety Act 2011 (NSW) (as amended)?Explain your answer.

2. How did the induction session prepare Jin to work safely in the kitchen?

Safety equipment – Matching activity

Using the list of possible hazards below, match each hazard to the appropriate safe work practice or equipment in the table below.

List of possible hazards

chemicals, fire cash handling cuts, burns and minor injuries emergency situations food contamination electrical equipment

Safe work practice or equipment Associated Hazards

Fire alarm

 

SDS

 

Hairnet

 

First aid cabinet  

Gloves

 

Exit sign

 

Fire extinguisher

 

Electric tag

 

Point of sale

 

Fire blanket

 

Test your knowledge – True or False activity

Answer the following questions by indicating if the statements are true or false.

1. The term “Manual Handling” refers to the security and handling of workplace procedure manuals.True/False

2. Chemicals should be stored separately, away from food and paper goods.True/False

3. All injuries at work, even small cuts and minor sprains, should be reported and recorded.True/False

4. The Work Health and Safety Regulation 2017 (WHS Regulation) is the overriding legal act covering workplace safety in NSW.True/False

5. WorkCover inspectors can visit worksites, issue improvement notices, and on the spot fines.True/False

6. Duty of Care is the duty of all PCBUs to be careful at work.True/False

7. Chefs must provide all their own protective clothing and equipment.True/False

8. Safety concerns, faulty equipment and accidents should be verbally reported and discussed later at the next staff meeting.True/False

9. A Work Health and Safety committee should meet monthly at every workplace.True/False

10. Workers need to report any safety breaches, accidents, concerns or incidents.True/False

The following websites provide valuable information relevant to this unit.

SafeWork NSW is New South Wales’ workplace health and safety regulator. We offer advice on improving work health and safety, provide licences and registration for potentially dangerous work, investigate workplace incidents and enforce work health and safety laws in NSW. https://www.safework.nsw.gov.au/

State Insurance Regulatory Authority (SIRA) regulates motor accidents CTP and workers compensation insurance as well as the home building compensation fund in NSW. https://www.sira.nsw.gov.au/

Icare (Insurance & Care NSW) delivers insurance and care services to the people of New South Wales, under the NSW Workers Compensation Scheme. Whether a person is

severely injured in the workplace or on our roads, icare supports their long-term care needs to improve quality of life outcomes, including helping people return to work. https://www.icare.nsw.gov.au/

SafeWork NSW Young workers toolkit https://www.safework.nsw.gov.au/resource-library/young-workers-toolkit/young-workers

Business.gov.au https://www.business.gov.au/Risk-management/Health-and-safety/Work-health-and-safety. Business.gov.au is a whole-of-government website for the Australian business community. It is a simple and convenient entry point for information, services and support to help businesses succeed in Australia.

William Blue College of Hospitality Management HSC Revision Day 26 September 2018 - Live stream Session 2 - Safety Session with Q&A https://youtu.be/mbUIgdIvp0s 

A Guide for Young Workers in Hospitality is an excellent resource, outlining responsibilities and potential hazards for young workers in a hospitality environment.

SafeWork SA (South Australia's OHS agency) has developed a virtual kitchen   online activity to promote hazard identification and management, within a virtual kitchen environment.

Workplace Health and Safety Queensland Government organisation has developed a similar activity called Café on Line. This activity provides information and a quiz.