BSB51918: Diploma of Leadership and Management - Ensure a Safe workplace for a Work Area & Manage Risk - Management Assignment Help

Assignment Task:

Task:

1. Research the following TERMS and PHRASES. These are linked with your assessment. Attach your definition or explanation to each word. Please remember to Reference.
a) WHS

b) Hazard Identification process

c) Risk Assessment

d) Risk Management

e) Risk ``Appetite”

f) Intervention Points

g) WHS Legislation, Regulations and Codes of practice

h) Risk Control Measures

i) WHS Record Keeping

j) Risk Insurance

k) ISO31000

2. Principal WHS Acts in the states and territories contain duty of care obligations. In a brief paragraph, explain what duty of care means.

Part A

3. Duty of care determines an expectation that harmful or potentially harmful impacts of organisational operations and activities will be managed in order to avoid dangerous hazards and risks.

a) List 3 other OUTSIDE or EXTERNAL factors to which an organisation or small business must apply a duty of care.

b) How could conducting a P.E.S.T analysis assist in identifying broader business risks?

4. List thee (3) employee obligations and three (3) employer obligations regarding WHS

5. List five (5) strategies for managing hazards in a hierarchy of control measures.

6. As a department manager, explain how you would assess (or evaluate and prioritise) the levels of any risks you or your team has identified. Why is it necessary to consider any relevant employees or customers with disabilities when assessing risk?

7. Why is it important to define the Scope of a Risk management plan? Provide three (3) examples of how risk could be prioritised by different stakeholder priorities.

Read the following scenario and answer the questions that follow below in the spaces provided.
“MANUFACTURING & ASSEMBLY OPERATION”

In a large manufacturing and assembly operation an employee was required to use a pneumatic multi-spindle nut runner to tighten wheel nuts. The operation required the worker to adopt an uncomfortable static posture for fairly long periods of time.

In addition, oil leakage from the machinery was a constant problem. The operator reported this problem to the supervisor who agreed to resource maintenance. However, management cut backs to the maintenance budget meant that time and personnel were unavailable. Absorbent material (sawdust) was provided and the employee was instructed to use it to soak up the oil leakage on the floor and around the machinery.

The supervisor was then advised, by the Plant manager that expected production quotas had been increased. These quotas would take effect within a week. The supervisor informed the work group of the quota change during a communications meeting. At the meeting, and in response to the information, the operators expressed a need for additional staff to meet the quotas and a need for maintenance of tools and machinery. Temporary additional staffs were employed 2 days prior to implementation of the new quota.

A new worker, who was assigned to the multi-spindle nut runner task, received no formal induction because the supervisor, due to work pressure, was unable to take the time. In order for new quotas to be met the operation speed of the multi-nut spindle had to be increased. Subsequently oil build up around the runner increased. The new worker did not have the time to apply the absorbent material around the machine.

This is obviously an accident waiting to happen.

1. Explain what possible injuries you think could happen.

2. List the hazards evident in this situation.

3. State how you would rate the hazards in terms of risk

4. Identify what behaviours and problems are contributing to the potential accident situation.
a) Explain how the behaviours and problems could and should be addressed.
b) At what levels within the organisation should they be addressed? Identify two (2) specific areas

5. Identify who should address them – that is, who holds the duty of care?

6. Identify and list what action can or needs to be taken by the employees.

7. Describe how consultation on WHS/Risk matters can avoid such a scenario occurring or in resolving the situation.

8. Identify three (3) gaps in the management system and suggest an appropriate improvement for each

Please read through the following and answer all of the questions:
As the Executive Chef at the Imagine Resort Hotel, you have been asked to develop and establish a new WH&S system for the Kitchen, which will replace the provisional interim procedures that have been in place since the new opening.
The General Manager has requested that you write a formal report that reflects your area of the hotel. Specifically, this task needs to address the following key aspects:

1. An overview of WHS principles and practices applicable to the Imagine Resort kitchens andstores areas.

2. Explain the understanding you have regarding compliance with relevant state legislation. List at least two (2) of the legislation (Acts) that covers kitchen areas in a hotel, or any other workplace you are familiar with.

3. Explain how you would conduct a risk assessment in the kitchen area of Imagine Resort Hotel. Include any samples of the forms you would use to assist you with your assessment.

4. Explain how you would evaluate the findings from your risk assessment.
a) Explain how you would evaluate the findings from your risk assessment.

b) List the WHS/RSK reporting documents you will retain and the information they provide

c) How will these documents/records be stored and be made available when required.

5. Explain the consultation and communication processes regarding risk management that you would initiate with members of the Kitchen at the resort.

6. Explain any intervention strategies you would implement and how you would go about looking for a specialist if it was necessary.

1. a) Design an induction Policy & Procedure along with a supporting induction and training checklist for all kitchen staff.

b) Describe three measures of success which you will use to measure the effectiveness of this strategy

c) What processes will ensure the ongoing effectiveness of this approach to managing risk within the kitchen business unit?

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