Activity 1 and 5 WHS




Activity 1 and 5 WHS

Activity 1


Dirty clothing is one of the leading causes of cross contamination in the kitchen as is can carry bacteria from one place to another.

It is important that all clothing be laundered and stored correctly to prevent the spread of bacteria.

Many protective items such as gloves and hairnets are designed to be used once only, and must be disposed of after use and never re-used.

Long hair should always be tied back and preferably contained using a hair net. Jewellery should also be kept to a minimum.

Personal Cleanliness

  • Following the proper dress code.
  • Taking a bath every morning before coming to work.
  • Proper haircut and hairstyle. Or wear hair net.
  • Clean, appropriate shoes
  • Use of a deodorant.
  • Personal Hygiene

  • Avoid all unnecessary contact with ready to eat foods such as salads, cooked meat or fruit. This has been proven to significantly reduce the risk of food contamination.
  • If you cough or sneeze into your hands, always ensure you wash your hands thoroughly and replace any gloves.
  • Never touch your face, hair, jewellery or clothing while preparing food.
  • Do not taste food with your fingers or with utensils that are then returned into the food.
  • Do not smoke. If you do need to smoke, always ensure it is done well away from all food preparation areas, and ensure your hands and face are washed thoroughly afterwards.
  • Wipe perspiration from your face away using a cloth or paper towel, then wash your hands thoroughly.
  • Avoid chewing gum while preparing food.
  • Even if hands look clean, they can still harbour harmful germs and bacteria so correct hand washing is absolutely paramount when working with food.
  • Activity 5

    Risk Level Matrix

    Five Step Hierarchical Process


    The elimination stage of the hierarchy of controls is by far the most effective, because it removes the risk of incident altogether.


    Much like elimination, substitution seeks to remove the causes of accidents before an incident occurs. The procedure for substitution follows the same guidelines as elimination, but this time the company examines products and chemicals instead of actions.


    Engineering controls are a compromise tactic between eliminating the problems and leaving them completely unaddressed. Companies use engineering controls to physically separate employees from harmful machines or dangerous working conditions.


    Activity 1 and 5 WHS
    Last updated: Sep 2023

    Page 1

    rate employees from harmful machines or dangerous working conditions.


    Administrative controls seek to improve workplace safety by creating safer procedures in the workplace. Controls can range from the placement of warning signs throughout a facility, employee training programs, and the use of safety tape.

    Personal Protective Equipment (PPE)

    The least effective of all the safety controls is reliance on PPE. PPE is any piece of additional equipment, like helmets, gloves, or safety goggles, that protect employees from workplace hazards.

    Risk Assessment Tool Template

    Problems I have Found

  • Staff are not following WHS policies and Procedures
  • Staff are not washing their hands before working
  • Staff are smoking outside during lunch break
  • Floors are not being cleaned
  • Changes

    Staff WHS training

    Implementing WHS Policies and Procedures Meeting

    Provide Cleaning Equipment and hand soap

    WHS Legislation and Codes of Practices

    Work health and safety legislation

    We administer and provide advice on the Work Health and Safety Act 2011 and the Work Health and Safety Regulation 2017 (WHS Regulation).

    Codes of Practice

    The main object of the Act is to provide for a balanced and nationally consistent framework to secure the health and safety of workers and workplaces. It does this by:

  • protecting workers and other persons from harm by requiring duty holders to eliminate or minimise risk
  • providing for fair and effective representation, consultation and cooperation
  • encouraging unions and employer organisations to take a constructive role in promoting improvements in WHS practices
  • promoting the provision of advice, information, education and training for WHS
  • securing compliance with the Act through effective and appropriate compliance and enforcement measures
  • ensuring appropriate scrutiny and review of actions taken by persons with powers or functions under the Act
  • providing a framework for continuous improvement
  • maintaining and strengthening national harmonisation of WHS laws and facilitating a consistent national approach to WHS.
  • List of Sources


    Activity 1 and 5 WHS
    Last updated: Sep 2023

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