*For this task, you are required to CREATE and IMPLEMENT a risk control plan for your learning orwork environment, that:

• Identifies Hazards and Assess Risks in your learning environment or workplace.
• Identifies control options for the risks you have identified.
• Uses appropriate documentation and checklists to document your risk control plan.
• Carry out a hazard identification and risk assessment
• Follow up and re assess initial risk assessment.

1.Create and implement a risk control plan for your learning or work environment

Identify hazards and assess risks in your learning environment or workplace.

Hazards and Risks Circle the appropriate hazards or risks identified below, use the box to the right to make comments about any detail of the hazards and risks.
Floors
Floors are even and clean Pits and drains are covered Floor free of obstructions Mats in good condition Work areas clean
Aisles
Clear and adequately marked
Clear of obstructions
Work Areas
Bench tops clear of rubbish Rubbish and scraps cleaned up Sufficient rubbish bins
No damaged utensils No damaged power tools
Stairs and landings
No damaged tread or rails Landings clear
Windows and doors
Clean with no broken panes
Electrical
No double adapters All electrical items tagged Electric cables clear of water
Switch boards clear Extension cables
All lights work
Tools and equipment
Good condition Appropriate to task
Hazardous substances
Handling
Fumes
Labelled
Ventilated (flammable products)
Storage
Disposal
MSDS / SDS available
PPE available
Emergency
Fire exits clear Exit signs working properly
Extinguishers clear Extinguishers charged
Lighting
Sufficient for tasks Natural light / reflections
Noise
Difficult to hear within 1 metre distance
Distractions / disruptive noises
Air quality
Temperature, draughts, odours or lack of fresh air Fluctuating temperatures
Storage
Not cluttered Labelled
Housekeeping
Floors, passages, corridors, stairs free from obstruction
Floors, passages, corridors, stairs adequately illuminated
Cabinets stable Displays stable
Sharp corners / extruding items
Manual Handling Processes
Lifting
Pushing
Pulling
Lowering
Use of equipment
First aid
Clean cabinets Easy access Employee awareness Clearly labelled Emergency numbers displayed Adequate stocks
Checklist Completed correctly
All issues raised taken on board and assessed for associated risks
Team members advised of outcomes for all issues raised and identified
All recommendations are suitable to hazards and tasks
Student followed up and identified to ensure rectification was undertaken and appropriate
The hazard assessment is attached to this checklist
Copy of completed checklist provided

Identify control options for the risks you have identified.

Risk From the table above, list in detail all the risks you have identified in the spaces below. (add more boxes if needed)	Control options Using the hierarchy of control, detail the control option for each risk. What level of the hierarchy of control would you apply and why? (add more boxes if needed)

Uses appropriate documentation and checklists to document your risk control plan.

Company and address:	Inspection date:
Date of plan:	Work areas the plan covers:
Who was consulted:	Prepared by:
Signed by senior manager/date:	Signed by HSR/date:

Identified issue	Proposed solution	Agreed actions	Due date/s	Person responsible	Status/ comments	Date completed	Review date
Example: No evidence that fire alarms had been tested	Inspection/testing fire alarm system according to Australian Standard	-Establish contract with provider -Establish preventative maintenance and routines -Incorporate into procedures/workplace inspection program	00/00/00	Joe Smith - Maintenance Manager	Performed 1st weekly test of evacuation alarm 00.00.00	05/05/13

2.Write a report in a minimum of 500 words.

Outlining your findings for management, including recommendations and improvements in any WHS issues you have identified.

Here is an example of how you could set your report out.

Intro

Give a brief background on your workplace or learning environment.

• It's location
• How many people work there?
• What sort of establishment is it e.g. cafe, restaurant?
• It's opening hours

Outline your findings

Briefly discuss the issues you identified in your risk control plan.

Recommendations and improvements

Briefly discuss proposed solutions and agreed actions from your risk control plan.

Conclusion

Give detail about when a review will take place and who will carry out the review.

3.Reassess your area for hazards and risks

2 weeks after your initial assessment, follow up any further changes required.

Initial risk or hazard identified or new risk or hazard identified	Initial proposed solution or new proposed solution	Changes to be made N/A if it is a new risk or hazard	Why changes are being made N/A if it is a new risk or hazard

Assessment Task 1 - Risk & Hazard Checklist

Student Name: ______________________________________________________________

Student ID No: ______________________________________________________________

Location: ______________________________Date: ________________________________

No.	Hazards Identified (Describe the situation which could possibly give rise to injury, illness or disease)	Is there any risk? (Is there any likelihood of injury illness or disease occurring?)
	No	Yes	List the control measures that could help minimise the risk

Declaration

I declare that:

• No part of this assessment has been copied from another person's work, except where documents or work is listed/referenced
• No part of this assessment has been written for me by another person

Signature: _________________________________________ Date: __________________

Workplace/Campus Inspection Checklist

Please complete below

Student Name:
Student ID No:
Location
Date of Inspection

Inspection Items	Tick appropriate response	Identify opportunity for improvement/corrective Action
BUILDING
Are there any known or visual signs of roof leaking?	Yes / No
Is there any external cracking to the building?	Yes/ No
Is the car park in good condition-surfaces safe?	Yes/No
Is there enough lighting of the car park?	Yes/ No
Is there adequate security of the car park?	Yes/ No
Is the car park clean?	Yes/ No
PEST CONTROL
Is there sign of rodent activity?	Yes/ No
Is bird activity controlled?	Yes/ No
Is there any pest control system in place?	Yes/ No
EMERGENCY RESPONSE
Are fire extinguishers in place, clearly marked for type of fire and recently serviced?	Yes/No
Are there any direction notices for exit?	Yes/ No
Are exit signs in place?	Yes/ No
Are exit doors easily opened from inside?	Yes/No
Are exit clear of obstructions?	Yes/ No
Is there any emergency procedure & evacuation instruction displayed? Is there any emergency alarm?	Yes/ No
Are there adequate trained wardens in your area?	Yes/No
Are all Student and staff aware of and trained in emergency procedures?	Yes/ No
FIRST AID
Is there any first aid kit/cabinet available?	Yes/ No
Are Student and staff aware of location of the first aid?	Yes/ No
Is the first aid kit/cabinet clean and orderly?	Yes / No
Are the first aid records kept?	Yes/ No
WORKPLACE HEALTH & SAFETY SYSTEMS
Are all Student & staff aware of the workplace Health and Safety policy and Procedures?	Yes/ No
Is induction training provided for all Student & employees on workplace health and safety?	Yes/No
Are staff incident and sickness records collected and analysed?	Yes/ No
Are staffs & Student consulted on new equipment, fixtures and work practices?	Yes/ No
Are staffs and Student using PPE while in the kitchen?	Yes/ No
Are the staff and Student aware of roles and responsibilities of employees, supervisors and managers in the workplace	Yes/No
Do they have OH&S committee	Yes/ No
FLOORS AND WALKWAYS
Are floor surface in good condition?	Yes/ No
Is there non-slip flooring in wet areas?	Yes/No
Is floor coverings sound - stable and non-slip?	Yes/No
Are floor areas clean, dry, and free from slip/ trip hazards?	Yes/ No
Are walkways kept clear?	Yes/ No
Are walkways adequate widths for the traffic?	Yes/ No
Are spills cleaned up quickly?	Yes/ No
LIGHTING
Is lighting adequate for work tasks?	Yes/ No
Is there good natural lighting?	Yes/ No
Is there good light reflection from walls and ceilings?	Yes/ No
Are light fittings clean and in good condition?	Yes/No
Is emergency lighting Operable?	Yes/ No
STORAGE
Is there sufficient storage place?	Yes/ No
Are materials stored in racks and bins, wherever possible?	Yes/No
Are commonly used and heavy items stored between mid-thigh and shoulder height?	Yes/No
Are storage racks/ cupboards/shelves/ pallets in sound Condition not overloaded?	Yes/No
Are storages free from Projections, sharp edges?	Yes/ No
WELFARE MATTERS
Are toilets clean?	Yes/ No
Are kitchen facilities/ lunchrooms clean?	Yes/ No
Is drinking water available?	Yes/No
Are there washing facilities?	Yes/ No
Is there changing room?	Yes/ No
CHEMICALS (HAZARDOUS/ DANGEROUSSUBSTANCES)
Is there access to Material Safety Data Sheets (MSDS) for all Chemical products used?	Yes/ No
Are chemical containers clearly labelled?	Yes/ No

Is there special PPE for handling chemical?	Yes/ No
MACHINERY, EQUIPMENT & TOOLS
Are all tools in good condition?	Yes/ No
Are correct tools used for task?	Yes/No
Is all plant and equipment adequately guarded?	Yes/No
Is plant and equipment adequately cleaned and maintained?	Yes/ No
Is tag out procedures followed for maintenance and repair?	Yes/ No
Are the starting & stopping devices clearly marked and within easy reach of operators?	Yes/ No
Is plant and equipment Positioned so that no bending/ stooping is required?	Yes/ No
Is there adequate work space around machinery?	Yes/ No
Are operators appropriately trained?	Yes/ No
Are work bench heights appropriate?	Yes/ No
Are benches/work areas free from sharp edges?	Yes/ No
Are all staff and Student trained in hygiene and food handling?	Yes/ No
Are food safety and hygiene practices adhered to at all times?	Yes/ No
Is there adequate ventilation of the work area?	Yes/ No
Is adequate PPP equipment Provided?	Yes/ No
OVENS AND COOL ROOMS
Is food stuff stored on shelving without overloading and inappropriate containers?	Yes/ No
Is there adequate cleaning & maintenance of Ovens/ cool rooms?	Yes/ No
Is food items kept wrapped in the cool room	Yes/ No
Is temperature control work properly in both the cool room & the Ovens	Yes/ No