Consultation Methods to get Staff Feedback on WHS Issues - Management Assignment Help

Assignment Task :

QUESTION 1
Summarise the responsibilities of the following duty holders regarding the management of risks in a workplace according to your state or territory legislation. 
Employers (PCBU) 

QUESTION 2
Discuss the ramifications of not complying with the WHS duties described in Question 1, including legal penalties. 
        
QUESTION 3
Discuss why it is important for employers to have consultation arrangements in place for their staff and others in the workplace when identifying hazards and assessing and addressing risks in the workplace. 

QUESTION 4
a) List all the consultation processes that are available for staff and supervisors in the training kitchen.
b) Explain examples of how management can use the following consultation methods to get staff feedback on WHS issues. 

QUESTION 5
Outline the important times when an organisation must undertake hazard identification processes. 

QUESTION 6
a) Outline the importance of WHS training, and when it must occur. 
b) List what types of training are appropriate.
c) Summarise why it is important for an organisation to maintain accurate and current records of training given to staff.

QUESTION 7
a) List the other WHS records/documentation and reports that organisations must keep.
b) Discuss the information that must be recorded about formal meetings where WHS consultation takes place.
c) Discuss why it is important for managers/supervisors to keep a diary of WHS meetings. 

QUESTION 8
a) Outline the legal requirements for using WHS representatives and committees.
b) Discuss the role of WHS representatives and committees.

QUESTION 9
Summarise how the training kitchen WHS policies demonstrate:
a) the organisation’s overall approach to WHS
b) how they ensure the participation of personnel in WHS management practices

QUESTION 10
Scenario: You (acting as supervisor) and your team are going to be cooking for festival goers at an outdoor event. 
a) The event organiser provides you with a safety checklist before the day of the event. Explain why this is an important document to complete.
a) Explain what you must do before setting up your equipment to ensure the safety of your staff and patrons for the day.
b) Explain the safety steps must you take during the event to ensure that everyone around your stall stays safe.
c) During the event it begins to rain heavily. When using the electric griller, one of the staff gets a mild electrical shock. Explain what steps you must take after the event.

QUESTION 11
List all the people who might be involved in a risk assessment for a commercial kitchen.
 

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