BSBWHS401

Implement and monitor WHS policies, procedures and programs to meet legislative requirements.

ASSESSMENT TASK 1 – Activity 1

Toolbox Talk & Training

Identify a workgroup in your organisation or simulated work environment, agreed to and

arranged with your assessor.

USING YOUR STOVE TOP & OVEN:

 Never leave cooking unattended.

 Keep it clean. Food particles and grease residue can ignite and cause a fire.

 Create a “Kid-Free Zone” that children are aware they are not allowed to enter.

 Check for body safety.

o Tie back long hair.

o Roll up long sleeves.

o Remove loose jewelry.

o Be sure footwear is non-slip.

 Before each use, do an oven safety check.

o Be sure you do not smell gas leaking from a gas stove.If you do, open a window and leave
the room.

o Make sure there is nothing in the oven. An oven should never be used for storage.

o Make sure that there are no food particles or grease residue on the stove top.

o Position your oven racks before pre-heating to prevent scalding.

 Be sure to follow safety guidelines when using stove top burners.

o Use burners on the back as much as possible.

o Never use a pot that is too small or big for the burner.

o Never leave a burner on that does not have a filled pot or pan on it.

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 BSBWHS401
Implement and monitor WHS policies, procedures and programs to meet legislative requirements.

o Do not leave an empty pan on a hot burners.

o Turn all pot and pan handles inwards. They can be pulled and knocked over when they
are turned out.

 Close the oven door immediately after removing or testing food.

 Keep oven mitts and other cloth and paper out of the way of the burners.

 Use oven mitts and oven sticks to remove pots and pans from the stove top or oven.

 Keep a fire extinguisher, baking soda and metal lids nearby to put out fires quickly.

IN CASE OF FIRE:

 Never use water on a grease fire.

 If it is small in the pan, throw baking soda on top of it or cover it with a metal lid.

 Never use flour or fan the flames with a towel.

 Use an ABC rated dry chemical extinguisher. Be sure it is placed next to an exit so that you
can back out of the kitchen and home if the fire becomes uncontrollable.

 If it is too big to smother with a lid or put out with an extinguisher, turn off the burner, move the
pan off the burner if you are able to, and evacuate the house.

 If it is in the oven, keep the door closed and turn off the heating element.

 Do not remove a lid or open the oven door until the pot or pan has completely cooled.

 Before trying to fight a fire, be sure to evacuate everyone from the home.

 Turn off the burners or oven.

If the fire does not go out, exit the home and call for emergency help.

CAUSES OF THE HAZARD

Flammable liquids and vapours

This may be more of a threat in some types of workplace than others. Those particularly at
risk include industrial warehouses and factories where there may be large amounts of
flammable liquids and vapours stored. This can also cover anywhere that these materials are
present such as garages, hotels and kitchens. Flammable liquids can ignite instantly when
they come into contact with a spark or naked flame. Vapours are also particularly dangerous
as they spread out, carrying the risk of an explosion with devastating consequences.

To reduce the risk of a fire, always ensure that flammable liquid and solvent containers are
sealed properly and if any spills do happen, they are cleaned up immediately.

25/08/2019 Gonzalo Lopez Student ID 1006

BSBWHS401
Implement and monitor WHS policies, procedures and programs to meet legislative requirements.

Objects that generate heat

Heat is one of the vital ingredients of fire. Some electrical equipment and machinery warms up
when used providing the potential for a fire to start. Make sure you keep combustible materials
such as paper away from heat sources and remember to unplug any equipment that is not
being used if possible. Never leave any electrical equipment or machinery on overnight unless
it is necessary.

Faulty electrical equipment

Fires caused by electrical equipment are one of the most common types of fire in the
workplace. Look out for any signs of loose cabling, damaged plugs and replace any faulty
equipment. All electrical equipment should be regularly checked and PAT tested by an expert.

Overloading power sockets

This is a fairly common cause of electrical fires but it is one that is easily avoided. If too many
appliances are plugged into the same socket or if faulty extension cords are used, this can
result in overheating and potentially a fire. Always make sure that you use one plug in each
socket and don’t use appliances that total more than 13amps or 3000 watts across the whole
socket.

Smoking

Discarded cigarettes can cause fires if not put out and disposed of properly. Smoking can be
especially hazardous if it is allowed to take place near areas where flammable materials are
present. Therefore a designated smoking area should be allocated in your workplace away
from main buildings and flammables. Staff should also be encouraged to make sure that any
cigarettes are put out properly and to use specially provided bins for their cigarettes.

Human error and negligence

It has to be said that one of the most common causes of fires in the workplace is human error.
Fires can occur as a result of negligence in a variety of different ways including improper use
of equipment, accidents, drinks being spilt over electrical equipment and leaving cooking
unattended.

Although you cannot completely remove the human error factor, through proper training you
can take steps to reduce it by providing effective training and guidance for your staff advising
on best fire safety practice.

If the worst does happen and a fire starts, having fire fighting equipment on site such as fire
extinguishers, blankets and hose reels are vital for bringing fires under control. However you
should use caution and make sure that all staff are trained to use the correct type of fire
extinguisher as incorrect usage can be dangerous.

25/08/2019 Gonzalo Lopez Student ID 1006

BSBWHS401
Implement and monitor WHS policies, procedures and programs to meet legislative requirements.

Cooking Equipment

 Pots and pans can overheat and cause a fire very easily if the
person cooking gets distracted and leaves cooking unattended.
Always stay in the room, or ask someone to watch your food, when
cooking on hotplates.

Heating

 Keep portable heaters at least one metre away from anything that
could easily catch fire such as furniture, curtains, laundry, clothes
and even yourself. If you have a furnace, get it inspected once a
year to make sure it is working to safety standards.

Electrical Equipment

 An electrical appliance, such as a toaster can start a fire if it is

faulty or has a frayed cord. A power point that is overloaded with
double adapter plugs can cause a fire from an overuse of
electricity. A power point extension cord can also be a fire hazard if
not used appropriately. Double check the appliances and power
points in your home.

Candles

 Candles look and smell pretty, but if left unattended they can
cause a room to easily burst into flames. Keep candles away from
any obviously flammable items such as books and tissue boxes.
Always blow a candle out before leaving a room. Did you know that
in Perth last year 34 house fires started as a result of candles?²

Flammable Liquids

 If you have any flammable liquids in the home or garage such as

petrol, kerosene or methylated spirits, keep them away from heat
sources and check the label before storing. Be careful when
pouring these liquids.

25/08/2019 Gonzalo Lopez Student ID 1006

BSBWHS401
Implement and monitor WHS policies, procedures and programs to meet legislative requirements.

Lighting

 Lamp shades and light fittings can build up heat if they are very
close to light globes. Check around the house to make sure. Lamp
bases can become a hazard if they are able to be knocked over
easily, and so should be removed if they are. Check that down
lights are insulated from wood panelling or ceiling timbers.

EFFECTS OF THE HAZARD

Cooking with a wood burning oven is a fun experience that produces delicious food, but when
proper safety precautions are not followed bad things can happen. Newer wood-fired
ovens are marvels of modern innovation and technology that contain a wide variety of options
that make operating the oven as safe as possible. Even with these conditions, however, it’s
important to operate the oven with caution in mind so that no unnecessary injuries or burns
occur. In the end you’re still cooking with fire, so paying close attention to safety is paramount.

The primary safety precaution a person can take is simple; wear protection. If embers from the
wood fire are flying everywhere when you adjust or add wood then wear goggles to protect
your eyes from being burned. When putting food in and out of the oven make sure you are
wearing protective gloves that can stand the very high temperatures that some wood burning
ovens get to. Also, whenever you have a fire roaring in the pit keep at least one eye on the
oven. It’s not necessary to watch it like a hawk; although if children are around you should, but
make sure you are checking in often to make sure nothing goes wrong. Wood burning
ovens are fun, but an accident or simple mistake can ruin everything quickly

Treating hazards in the workplace

Hazard identify

kinds of
Hazards Situation Detail Treating hazards
hazards

Substitution
Knives handle
ling Substitution use a hazardous
physical substitution stuffs
Knives Injuries Cleaning
hazards
process For example replace Cleaning
process cause chemical hazards by
Knives accident
bionic cleaning product

Elimination
Elimination the hazard by training
about safety in kitchen every
Cleaning months
physical process
Oven Burns place the WHS policy in kitchen
hazards Accident area Remind staff to follow WHS
touching policy Monitor the staffs operation
Brief in the morning about safety in
kitchen Evacuation step
understanding

25/08/2019 Gonzalo Lopez Student ID 1006

BSBWHS401
Implement and monitor WHS policies, procedures and programs to meet legislative requirements.

Monitor and evaluate hazards in the workplace

We monitor how much petrol is in our car by checking the petrol gauge; we monitor the
temperature of a sick child, we monitor the length of time left in the football game until the final
siren. Companies need to monitor critical control points to make sure they don’t lose control.
Monitoring systems are a planned sequence of measurements used to demonstrate that a
CCP is under control. They determine whether a product is “safe” or “unsafe”. The monitoring
allows us to produce a record for future use. The monitoring may also indicate that there is a
trend towards loss of control and we can take action to bring the process back into control.
The monitoring process is done through the records which the Food Safety supervisor will
need to fill out on a daily bases. This process will help with the control of the food born
diseases which contribute to food poisoning.

Monitoring enables us to determine when the critical limits have not been met. It is essential
that, when these limits have not been met, the product does not enter the market place. This
product is often known as non-conforming product. It may also be called out of specification
(out of spec, o.o.s.) or noncomplying product. The food may be unsafe/ contaminated or have
the potential to become unsafe/ contaminated.

Hazards in the workplace access information

training about safety in kitchen every months

put the WHS policy in kitchen area

Remind staff to follow WHS policy

Monitor the staffs operation

Appendix 1: Skills matrix

25/08/2019 Gonzalo Lopez Student ID 1006

BSBWHS401
Implement and monitor WHS policies, procedures and programs to meet legislative requirements.

Employee
Standard Operating
Kitchen Service
Procedure management manager
staffs staffs

WHS training

Hygiene

Training

Evacuation step training

The report procedure

Untrained Employee has no training

Learner Employee cannot perform task independently

Practitioner Employee can perform task independently with supervision

Operator Employee can perform task independently

Trainer Employee can train/coach others to perform task

/Coach

25/08/2019 Gonzalo Lopez Student ID 1006

BSBWHS401
Implement and monitor WHS policies, procedures and programs to meet legislative requirements.

Appendix 2: Training plan

Implement and monitor WHS policies, procedures and programs to meet legislative
requirements

KEY point Bullet points Resources Understanding

WHS policies WHS policies detail Handouts Questions

WHS policies checklist Demonstration test
Slides
Poster
procedures procedures and programs Slides Observation
and programs detail Handouts Questions
procedures and programs physical test
monitor demonstration
Hygiene Hygiene policies detail Handouts discussion
policies Hygiene policies duty physical
demonstration

Costs associated with the training session:

Cost of wages $1000
Equipments $700

Appendix 3: GROW Model template

25/08/2019 Gonzalo Lopez Student ID 1006