1.    For this question, it is assumed that you are the front of house supervisor in a restaurant and that there is a new staff member on duty.  List six (6) things that you would need to explain to this new staff member regarding WHS, including specific policies and procedures? (1.1)

2.    When updated WHS information is designed, when and how should you provide it to staff according to the procedures that have been set in place? (1.2)

3.    Describe and issue that you have raised regarding WHS in the workplace.  What did you do to take action, resolve and refer the issue to appropriate personnel? (3.3)

4.    Describe feedback that you have provided regarding the WHS management practices designed for a restaurant or similar place you have worked. How, and to whom did you provide the feedback? (3.4)

5.    Think of a hazard that was noticed in your workplace:
a.    Describe the hazard.
b.    Did you notice it or did someone report it to you? (4.2)
c.    What did you do when you noticed it or when you were told about it? (4.2)
d.    Describe any risk control measures that were put in place. (4.4)
e.    Who did you refer the issue to? (4.4)
6.    Regarding WHS training for front of house staff in a restaurant:
a.    What training is needed for staff? (5.1) (Refer to The Work Health and Safety Act 2011)
b.    When should training occur for staff according to the policies and procedures put in place? (5.2)
c.    What is done to monitor the effectiveness of this training? (5.3)
d.    What adjustments are made if training is not seen to be effective? (5.3)
7.    Complete a hazard report form regarding a hazard that has been identified in restaurant (or similar workplace) and attach it to this assignment. (6.1)

8.    Using the report in question 7, what would you then do to provide this information to the improvement of the WHS of a restaurant/workplace? Outline any and all steps you would take. (6.2)

9.    You are working a lunch shift as a bar supervisor, and you notice a new staff member not demonstrating safe knife handling techniques. What should you do?

10.    Assume you are a member of a WHS committee. How can your organisation minimise the use of printed materials, and maximise electronic transmission and filing of documents to reduce waste?(6.3)