BSBWHS404 Contribute to WHS Hazard Identification and Risk Assessment
Answer:
Contribute to WHS hazard identification
A significant number of workplace hazards can be prevented from the risk control system of workplace hazards training. While running entire process of business of an Australian restaurant the role of kitchen staffs is undeniable. Most of the health hazards are identified from kitchen especially from gas ovens, hotplates and deep-fryers. Work health and safety regulation, 2011 implies that business owners should provide all the necessary facilities and benefits to the employees if an individual has to face any kind of health issue occurring at the workplace[1]. 190 degree Celsius is called normal temperature of a deep fryer. Therefore, an efficient cooking staff should have proper training and skill before using this oven. In order to control the risk system, the employers should follow Australian compliance policy and prosecution guideline properly. The Work Health and Safety Act and its supporting codes of practice are the part of Australian compliance policy.
Scope of workplace risk and risk control
Protection of the Environment Administration Act 1991 implies that business owners while manufacturing products should maintain environmental balance[2]. Ovens within the kitchen should be checked before using it every day so that it does not become harmful for environment. Burners should be cleaned properly so that flashpoint of cooking does not get blocked. After the implementation of Comcare the workers get compensation and insurance due to any kind of disaster happened at the workplace of Australian organization.
Reference List:
SafeWork NSW., 2017. Work health and safety legislation. [online] Available at: https://www.safework.nsw.gov.au/law-and-policy/legislation-and-codes/work-health-and-safety-legislation [Accessed 5 Jul. 2017].
Australia.gov.au., 2017. australia.gov.au. [online] Available at: https://www.australia.gov.au/ [Accessed 5 Jul. 2017].
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