Competency standard UNIT TITLE: IMPLEMENT OCCUPATIONAL SAFETY AND HEALTH PROCEDURES NOMINAL 35 UNIT NUMBER: D1.HRS.CL1.07 UNIT DESCRIPTOR: This unit with the skills and knowledge required to implement Occupational Safety and Health procedures in a range of settings within the in the hotel and travel industries workplace context ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Provide information on health and safety procedures Explain relevant health and safety information, including enterprise specific details, accurately and clearly to Make health and safety information accessible to staff Element 2: Implement and monitor procedures for controlling hazards and risks Identify and report workplace hazards and risks promptly by maintaining close contact with day to day workplace operations Implement and monitor risk control procedures in accordance with enterprise and legal requirements Evaluate and adjust risk control procedures as required Element 3: Implement and monitor health and safety training Identify health and safety training needs through regular workplace monitoring Unit Variables The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment. This unit applies to implementing Occupational Safety and Health procedures in a range of settings within the labour divisions of the hotel and travel industries and may include: Front Office Housekeeping Food and Beverage Service Food Production Travel Agencies Tour Operation. Relevant health and safety information may include: Roles and responsibilities of personnel Legal obligations
Applying a substance with a brush might be safer than spraying the substance onto a surface Lifting smaller and/or lighter packages which may mean purchasing 5kg packs rather than 25kg bags of product Using an electric forklift instead of a petrol one Vacuuming instead of sweeping Isolation involves separating the risky process from people either by distance or by using barriers to prevent exposure: Placing a noisy piece of equipment in a soundproof box or behind a baffling wall Physically stopping people (customers) from coming into contact with the hazard Moving the hazard to some distant/remote location Engineering controls include plant or processes which: Minimise the generation of risk Suppress or contain the risk Limit the risk in should an event occur Examples include: Ventilation booths for spray painting Machine guards to prevent clothing, jewellery and body parts being caught in machines/equipment Machine operation controls such as ‘Emergency Stop’ buttons, automatic cut-offs, the ability to remotely operate an item Ventilation – exhaust fans to remove dust, smoke Wetting down techniques to reduce dust Changing the levels or height of work levels to minimise bending/twisting and similar actions during manual handling. Slide Slide No Trainer Notes Trainer presents information regarding ‘Level 3’ control options stating: These are the least effective options and must never be the first or only choice to control identified risk They are deficient because they provide only ‘safe person’ options (relying on the worker to do the right thing) as opposed to the preference for ‘safe place’ Because 3 controls are the least effective they need to be used in combination with other controls, including provision of training, monitoring and supervision Administrative controls are safe work practices help to reduce employee exposure to risk. For example:
Step 5 – Implement changes and start again – see following slides. Slide Slide No Trainer Notes Trainer provides information on Step 1 of the five-step process to evaluate the OSH performance of the business: OSH-related goals should be to: Meet the legal requirements or standards for the business Ensure the workplace, as far as practicable, is safe and without risks to the health of everyone To evaluate OSH performance, it is important to look at what programs or strategies have been developed and implemented to achieve the set objectives. Some examples are: Strategic goals: Health and safety strategies will be developed annually to improve health and safety performance Health and safety systems and programs will be to continually reviewed, upgraded and monitored to improve standards and performance Commitment and responsibility goals: Business commitment to OSH will be demonstrated at all levels A high level of OSH awareness will be fostered at all levels All managers will have responsibility for the health and safety of employees under their management All employees will take as much care as possible for own, and their work mates’ health and safety Specific, defined, responsibilities will be clearly understood by all employees Work environment goals: OSH practices and procedures, and the work environment, will be regularly reviewed and revised Formal consultation and communication with HSRs and employees in all health and safety matters will occur through health and safety committees, team briefings, and management involvement and commitment All incidents and near misses will be reported, investigated and corrective action as a priority The purpose of an investigation will be to determine the cause of the incident to prevent future occurrences.