1.Develop WHS informative handouts for staff

You are required to develop three health and safety information handouts, which are to be provided to, and discussed with, your team at a WHS briefing.

Read the requirements for each of the handouts below and then conduct research using the Internet to identify the information needed for each of the handouts and include information from the kitchen's WHS Policy and Procedures, and reference this as required in your handouts.

The format and style for the handouts are as follows:

Create clear and concise one (1) page handouts using computer software. You can develop these in any program available to you such as Word, Publisher or other design program - but Word is fine for this purpose.

Use simple and clear language that takes into account social and cultural diversity. For, example, use simple English and avoid colloquial language or slang.

Use appropriately sized fonts and present well-formatted, grammatically correct information.

Ensure that the handouts you create use the same layout, font, colours and style so they are consistent in their approach.

You will be required to present the handouts that you have developed at an WHS briefing session soon. Print one copy of each handout for the training session but save soft copies to your WHS filing system on your device.

Submit a copy of each handout to your assessor prior to the meeting.

Handout 1: Legislation

The purpose of this handout is to clearly and simply explain important information about legislation. Your handout should:

Explain the purpose of Work Health and Safety legislation, including the function of a WHS Act, WHS regulation and Code of Practice

Provide an overview of WHS legislation including name of Act, regulations and examples of code of practice relevant to your state/territory.

Outline key roles and responsibilities under WHS legislation.

Include at least 3 references for further sources of useful information.

Handout 2: Identifying hazards and risk control in the caf

The purpose of this handout is to provide information about identifying hazards and risk control, and procedures for dealing with hazards in the environment.

You should briefly explain the process of identifying hazards and risk control and provide 5 common examples of hazards that may occur in the kitchen environment based on data from your research about the most common ones Include information about how employees can incident report and the investigation process undertaken by the business.

Choose one of the common hazards that you have identified and include a simple step-by-step procedure for dealing with that hazard (risk control), using diagrams to illustrate each step where possible.

Your handout should also address and explain the hierarchy of control and how it is to be used in the workplace.

Handout 3:WHS Consultation

The purpose of this handout is to explain the requirements for WHS consultation under legislation and to indicate how the business communicates WHS legislation and consults with staff as indicated in the organization's WHS policy and procedure.

You should also explain why it is important for a business to conduct WHS communication and consultation.

Include the details of the college's WHS representative or committee.