Access your state or territory legislation and then answer the following questions: (Answer in 30-50 words for each.) a. When, where and how hazards must be identified? b. When, where and how risk assessments must be conducted? c. Explain consultation requirements in relation to the hazard identification and risk assessment process. d. Explain the purpose of WHS committees and their importance in regards to consultation. e. Explain the purpose of WHS representatives and their importance in regards to consultation. f. Outline two record keeping requirements relating to hazards and risks. Identify an organisation of your choice within the hospitality industry. This can be one you are familiar with and can access information about (e.g. through the Internet) or a workplace where you are completing or have already completed your work placement. (Answer in 20-30 words for each.) a. What group risk assessment mechanisms does the organisation commonly use. Describe at least two. b. Describe the format of hazard identification and risk assessment templates that the organisation uses and how they are used. c. What commonly used methods does the organisation use for identifying hazards in the workplace? d. What commonly used methods does the organisation use for assessing risks to safety? Thinking about the hospitality industry and typical hazards and systematic methods used to assess risk, answer the following questions: (Answer in 15-30 words for each.) a List each of the four steps for in the risk management process model recommended and published by state and territory WHS authorities b. Describe two typical hazards. c. List two injuries/illnesses/consequences that could result from the hazards? d. What are the overall consequences of a worker being exposed to the hazards identified? e. For the hazards you have identified, estimate the probability that an incident or injury will occur. Think about this in terms of a risk assessment legend. f. For the hazards you have identified, what would you say is the overall risk level for the identified hazards? Think about this in terms of a risk assessment legend. Thinking about the hospitality industry and the hierarchy of control, answer the following questions: (Answer in 20-40 words for each.) a. Explain the hierarchy of control and list all the five steps. b. Identify a typical hazard for which substituting a safe system of work would be a suitable control. Describe the hazard and the isolating measure. c. Identify a typical hazard for which isolating the hazard would be a suitable control. Describe the hazard and the isolating measure.