hello business tutors! please help, thank you so much!

main instruction: a paragraph of answer in each question & completesentences for the questions in the photo.

context in workplace in Australia. WHS - Work health and safety

13 Likelihood Potential for risk to occur Probability Frequent Likely to occur frequently More than 50% Likely A few times in a year 20% - 50% Possible Once in a year 10% - 20% Unlikely Once in 2 - 3 years 1% - 10% Rare May occur once in 5 years Less than 1% Descriptor Example of consequence of a risk Multiple injuries/death Regulatory intervention Catastrophic Net revenue loss or asset damage exceeds $X Damage to reputation at international level Long-term environmental damage (5 years or longer) Single stakeholder Breach of licenses, legislation, regulation or standards Major Net revenue loss of asset damage between $XXXX Damage to reputation at national level Medium-term (1-5 years) environmental damage Breach of internal procedures or guidelines Minor Net revenue loss or asset damage between $X -$XXX Adverse news in local media Environmental damage, requiring up to $250,000 No breach of licenses, standards, guidelines, audit findings Insignificant Net revenue loss or asset damage $X Public awareness may exist, but there is little public concern Negligible environmental impact Complete the following table: Identified Risks Likelihood Provide reasons briefly Question 10: You work as the lead cook in a restaurant and the restaurant recently purchased new cooking equipment. This equipment is operated by cooking oil, electricity and firewood. In your restaurant, all employees must have relevant training and obtain approval to use for all new equipment. The following are the restaurant's WHS policies and procedures. Subject Code and Name | Certificate Code and Name | Assessment v1.0 Young Rabbit Pty Led (ABN 28 003 381 182) trading as Australian Pacific College RTO Code: 90396 | CRICOS Provider Code: 01331F | @ 2021 14 The new cooking equipment needs preheating for 1 hour and the preheating procedure must be carried out by your supervisor or manager Before preheating procedure, all participants must wear PPEs (Safety gloves and goggles) The new cooking equipment must be checked weekly and needs regular maintenance every month. Each safety check and maintenance must be recorded when checked and who checked. However, you conducted the WHS training for your employees and have found the following: Required Procedures Yes/No I have operated the pre-heating system more than 100 times, so I do not need supervision. The pre-heating system looks very safe and wearing PPEs simply takes time so I will skip. Every single time that safety check is done must be recorded according to WHS instructions. The regular maintenance can be done every quarter as it looks very safe and simple Regardless of the situation, I must call my supervisor for pre-heating procedure If PPEs are not available to wear, the pre-heating must be conducted. Which procedures are inappropriate or inadequate and explain how to deal with this? (PC 4.3, 4.4, KE 3.2, 3.3, 3.4) Question 11: When an incident happens, what is your responsibility for reporting? (PC 4.5, PE 4, KE 3.1, 3.2, 3.3, 3.4, 3.5, 3.6) Question 12: Explain how to assist with implementing consultative processes in managing WHS. (PC 2. 1, PE 2)