Competency standard UNIT TITLE: IMPLEMENT OCCUPATIONAL SAFETY AND HEALTH NOMINAL 35 PROCEDURES UNIT NUMBER: D1.HRS.CL1.07 UNIT DESCRIPTOR: This unit with the skills and knowledge required to implement Occupational Safety and Health procedures in a range of settings within the in the hotel and travel industries workplace context ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Provide information on health and safety procedures Unit Variables The Unit Variables provide advice to interpret the scope and context of this unit Explain relevant health and safety information, including enterprise of competence, allowing for differences between enterprises and workplaces. It specific details, accurately and clearly to relates to the unit as a whole and facilitates holistic assessment. Make health and safety information accessible to staff This unit applies to implementing Occupational Safety and Health procedures in a range of settings within the labour divisions of the hotel and travel Element 2: Implement and monitor procedures for controlling hazards industries and may include: and risks Front Office Identify and report workplace hazards and risks promptly by maintaining close contact with day to day workplace operations Housekeeping Implement and monitor risk control procedures in accordance with Food and Beverage Service enterprise and legal requirements Food Production Evaluate and adjust risk control procedures as required Travel Agencies Tour Operation. Element 3: Implement and monitor health and safety training Relevant health and safety information may include: Identify health and safety training needs through regular workplace monitoring Roles and responsibilities of personnel Legal obligations
Competency standard UNIT TITLE: IMPLEMENT OCCUPATIONAL SAFETY AND HEALTH PROCEDURES NOMINAL 35 UNIT NUMBER: D1.HRS.CL1.07 UNIT DESCRIPTOR: This unit with the skills and knowledge required to implement Occupational Safety and Health procedures in a range of settings within the in the hotel and travel industries workplace context ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Provide information on health and safety procedures Explain relevant health and safety information, including enterprise specific details, accurately and clearly to Make health and safety information accessible to staff Element 2: Implement and monitor procedures for controlling hazards and risks Identify and report workplace hazards and risks promptly by maintaining close contact with day to day workplace operations Implement and monitor risk control procedures in accordance with enterprise and legal requirements Evaluate and adjust risk control procedures as required Element 3: Implement and monitor health and safety training Identify health and safety training needs through regular workplace monitoring 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 implementing Occupational Safety and Health procedures in a range of settings within the labour divisions of the hotel and travel industries and may include: Front Office Housekeeping Food and Beverage Service Food Production Travel Agencies Tour Operation. Relevant health and safety information may include: Roles and responsibilities of personnel Legal obligations
TG_Implement_OSH_procedures_refined.docx