BSBSUS201: Participate in Environmentally Sustainable Work Practices - Report Writing - Business Assignment Help

Assignment Task:

Task:

1. Which of the following practices would you identify as an issue for resource efficiency?

• Reusing store coat hangers. ?
• Washing lettuce under running water. ?
• Soaking utensils in a sink of still water. ?
• Using a dishwasher on economy cycle. ?

2. Which of the following practices poses the greatest risk to the environment?

• Installing an in-sink disposal unit. ?
• Installing a new dishwasher. ?
• Replacing desktop computers with laptops. ?
• Replacing single flush toilets with a dual flush system. ?

3. Which of the following is an example of a renewable resource you might use in your work role?

• Gas. ?
• Solar energy. ?
• Petrol. ?
• Coal.

4. You’re concerned about resource efficiency in the workplace and decide to keep a log of equipment use,
maintenance logs and thermostat temperatures. What else could you do to test and measure usage under
different conditions?

• Install and monitor carbon reduction filters. ?
• Purchase flow restrictors. ?
• Purchase electrical meters for monitoring power usage. ?
• Check rosters to find out who is responsible for the usage. ?

5. What should you do with the information you obtain from monitoring and testing resource usage?

• Remember the information you obtain and refer to it when making suggestions for improvement. ?
• Document and file the information according to workplace procedures. ?
• Post the information on the staff noticeboard. ?
• Keep the information in your work area so you can compare results over a period of time. ?

6. You work in a commercial kitchen and notice there’s a lot of food wastage and that your colleagues regularly rinse plates and food scraps down the drain. What should you do?

• Report the environmental hazard to your supervisor, manager or workplace environmental officer. ?
• Contact the EPA and advise them of the hazardous practices taking place in your establishment. ?
• Ignore it; it is not your area of responsibility. ?
• Photocopy the establishment’s wastage policy and post it near the sink. Hopefully some employees will read it.

7. You’re not sure which waste products can be recycled. What should you do? Add it to the recycling anyway. If the product is not recyclable it will be removed at the recycling plant.
Follow workplace procedures to ensure compliance with local council by-laws. ?
Put it in the waste. You don’t want to contaminate the recycling if the product cannot be recycled. ?

Ask your colleagues and if they don’t know, refer to your manager. ?

8. Which of the following are examples of when it’s mandatory to report an environmental breach?

• Incidences of water wastage and inefficient use of maintenance programs. ?
• Non-compliance with establishment waste management procedures. ?
• Incidences of land contamination, chemical spill or water pollution. ?
• Observation of inefficient use of resources. ?

9. What must you follow (or refer to) to improve environmental practices and resource efficiency. Organisational plans such as environmental management programs, work plans, workplace procedures, your terms and conditions of employment and OHS, WHS legislation.

The Commonwealth act relating to environmental management. ?
Depends on your work role. If you are not a manager or supervisor, then it is not your area of responsibility.

Your terms and conditions of employment and the legislation relating to those employment conditions.

10. Which of the following statements is true? Independence is important to identify possible areas for improvements to work practices in your work area.

Reading industry journals and researching data on the internet are two effective ways to identify poor practices in your work area.

Teamwork is important to identify possible areas for improvements to work practices in your work area.

Teamwork is important to identify inefficient practices by your colleagues. You can then point out why they should obey your instructions.

11. You work in a restaurant that offers customers salt and pepper in individually packaged sachets. How could you improve on this practice?
Only purchase salt and pepper sachets that have been made with recycled paper. ?

Offer unopened and unused sachets to a local charity. ?
Encourage customers to deposit used packaging in the restaurants recycle bin. ?
Stop purchasing individually packaged sachets. Order salt and pepper in bulk and use refillable dispensers.

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