Application
This unit of competency describes the skills and knowledge required to recognise known workplace hazards and identify work health and safety requirements and procedures relating to work activities.
The unit applies to individuals who are new entrants to the food industry and work alongside a supervisor in most situations, exercising limited autonomy within established and well known parameters.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety that apply to the workplace.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Recognise work health and safety requirements | 1.1 Identify work health and safety legislative requirements applicable to the workplace roles and activities 1.2 Identify duty of care requirements 1.3 Identify and explain own responsibilities to comply with safe working practices |
2. Identify workplace hazards and control measures | 2.1 Identify basic principles of risk management 2.2 Recognise common workplace hazards 2.3 Identify measures for controlling risks according to workplace policies and procedures 2.4 Identify requirements for the selection and use of relevant personal protective equipment 2.5 Interpret safety signs and symbols 2.6 Recognise workplace procedures for reporting hazards and risks |
3. Identify work health and safety communication and reporting requirements | 3.1 Identify participative arrangements for work health and safety, including communication processes, information and documentation requirements 3.2 Identify designated work health and safety roles and relevant authorities for raising work health and safety concerns, including concerns relating to the right to refuse unsafe work |
4. Recognise work health and safety incident and emergency response procedures | 4.1 Identify workplace procedures for responding to incidents, injuries and emergencies 4.2 Identify workplace procedures for first aid 4.3 Locate fire safety equipment and emergency evacuation procedures |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interprets workplace health and safety information from a variety of sources to identify and apply relevant information |
Writing | Uses clear language and correct concepts and terminology to ensure clarity of meaning when communicating workplace health and safety issues |
Oral Communication | Uses clear language and concepts, and tone and pace appropriate for the audience and purpose when communicating workplace health and safety issues |
Navigate the world of work | Recognises organisational expectations and follows explicit protocols and procedures Identifies and accepts responsibility for working within workplace frameworks Seeks clarification of policies and procedures when required |
Interact with others | Responds to clear requests and contributes to health and safety discussions when invited to do so, asking relevant questions as appropriate |
Get the work done | Follows clearly defined instructions and sequencing, and monitors own progress for the task, and seeks assistance when necessary Makes low-impact decisions around immediate clearly defined tasks Responds to highly obvious routine health and safety problems using instruction and procedures |
Sectors
Work health and safety (WHS)