Competency standard UNIT TITLE: PLAN AND CONDUCT AN EVACUATION OF PREMISES NOMINAL HOURS: 20 hours UNIT NUMBER: D1.HSS.CL4.10 UNIT DESCRIPTOR: This unit deals with skills and knowledge required to produce a written evacuation/Emergency Management Plan for a premises that will guide the practical, safe and effective evacuation in the event of an emergency. ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT Element 1: Prepare evacuation policies and Unit Variables procedures The Unit Variables provide advice to interpret the scope and context of this unit of competence, Involve relevant personnel in the planning process allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment. Identify the legal implications in relation to planning for an evacuation This unit applies to organizations that are involved in the monitoring of staff performance within the labour divisions of the hotel and travel industries and may include: Identify potential threats and risks facing the establishment 1. Office Develop a 2. Housekeeping written set of evacuation/Emergency Management Plans 3. Food and Beverage Service Acquire necessary equipment to support 4. Food Production implementation of the evacuation/Emergency Management Plans 5. Travel Agencies Locate evacuation//Emergency Management Plan 6. Tour Operation. and floor plans in prominent and necessary may include: Relevant personnel positions People with existing and specific assigned emergency and evacuation responsibilities Element 2: Prepare for evacuation situations Security staff Inform staff in relation to evacuation/Emergency Building/centre management Management Plans
Competency standard UNIT TITLE: PLAN AND CONDUCT AN EVACUATION OF PREMISES NOMINAL HOURS: 20 hours UNIT NUMBER: D1.HSS.CL4.10 UNIT DESCRIPTOR: This unit deals with skills and knowledge required to produce a written evacuation/Emergency Management Plan for a premises that will guide the practical, safe and effective evacuation in the event of an emergency. ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT Element 1: Prepare evacuation policies and procedures Involve relevant personnel in the planning process Identify the legal implications in relation to planning for an evacuation Identify potential threats and risks facing the establishment Develop a written set of evacuation/Emergency Management Plans Acquire necessary equipment to support implementation of the evacuation/Emergency Management Plans Locate evacuation//Emergency Management Plan and floor plans in prominent and necessary positions Element 2: Prepare for evacuation situations Inform staff in relation to evacuation/Emergency Management Plans Unit Variables The Unit Variables provide advice to interpret the scope and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment. This unit applies to organizations that are involved in the monitoring of staff performance within the labour divisions of the hotel and travel industries and may include: 1. Office 2. Housekeeping 3. Food and Beverage Service 4. Food Production 5. Travel Agencies 6. Tour Operation. Relevant personnel may include: People with existing and specific assigned emergency and evacuation responsibilities Security staff Building/centre management