Please address all questions below.

Answers should not be too short. (Not too long but not too short, please)

Questions

1. Identify at least four (4) personal and professional reasons for maintaining personal hygiene in hospitality service environments?

2. Identify at least eight (8) personal hygiene practices which should be followed for the assurance of personal health and wellbeing prior to and during service periods?

3. What are airborne diseases and how are they spread?

4. What are infectious diseases and how are they spread?

5. Identify at least five (5) ways of transferring micro-organisms and spreading airborne and infectious diseases and illness to yourself and others?

6. Specify four (4) employee responsibilities related to hygiene practices and standards of hygiene in the workplace?

7. Answer the following questions relating to hazard management

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 regard to consultation. e. Explain the purpose of WHS representatives and their importance in regard to consultation. f. Outline two record keeping requirements relating to hazards and risks.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?a. List each of the four steps for in the risk management process. 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.Explain the hierarchy oi control. Identify a typical hazard for which substituting a safe system of work would be a suitable control. Describe the hazard and the isolating measure. Identify a typical hazard for which isolating the hazard would be a suitable control. Describe the hazard and the isolating measure. Identify a typical hazard for which engineering controls a suitable control. Describe the hazard and the engineering control. Identify a typical hazard for which administrative controls would be a suitable control. Describe the hazard and the administrative control. Identify a typical hazard for which personal protective equipment would be a suitable control. Describe the hazard and the PPE. g. Identify a hazard for which combined controls would be appropriate. Describe the hazard and the combined control measures which would be appropriate.a. Describe two typical risks and a measure that can be used to control each risk. b. If you were responsible for the risks, above, describe how would you make sure the controls are implemented. c. Explain why suggestions for ways of eliminating or controlling risks are useful. d. Explain why sometimes it can be important to refer to a senior staff member regarding a decision on implementing controls.a. Conducting site safety audits b. Completing safety checklists c. Inspecting workplace d. Observing daily activities e. Investigating accidents and incidentsf. Reviewing injury or illness registers g. Monitoring workplace environment h. Investigating staff complaints or reports of safety concerns i. Review of staff feedback via consultative processes including meetings, surveys and suggestion box submissionsa. Contractors b. Managers c. WHS committee members d. WHS representatives e. Peers and colleagues f. Staff under supervision g. Supervisors h. Tourism suppliers