Elements and Performance Criteria

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Hazard identification and risk assessment tools and template documentsmay include:
self-designed tools
tools and templates developed:
by external consultancy services
by industry associations for use by member businesses
for public use and found within business management publications, including those developed by work health and safety government regulators
tools developed for the organisation as part of a work health and safety management system.
Appropriate methodsinclude:
conduct of site safety audits
completion of safety checklists
inspections of the workplace
observation of daily activities
investigation of accidents and incidents
review of injury or illness registers
environmental monitoring of the workplace
investigation of staff complaints or reports of safety concerns
review of staff feedback via consultative processes, such as meetings, surveys or suggestion box submissions.
Anyone else in the workplace may include:
contractors
customers
visiting supplier representatives.
The workplace may include:
any tourism, hospitality or event environment, such as:
heritage venues
holiday parks and resorts
hotels, motels
clubs
event, meeting and exhibition venues
restaurants
retail outlets
retail travel agencies
office environment for tour operators, event organisers, tour wholesalers
any location where a tour is delivered, for example:
onboard a coach or cruise vessel
a tourist precinct where walking tours are operated
in a national park.
Other personnelmay include:
contractors
managers
work health and safety committee members
work health and safety representatives
peers and colleagues
staff under supervision
supervisors
tourism suppliers.
Hazards may be associated with:
physical environment, for example:
crowds
customer ability to fully engage in all activities, e.g. health issues
electrical items
exposure to weather and natural disasters
flooring
hot and cold work environments
lighting
noise levels
pests
touring activities to be undertaken
wild animals and local wildlife
working space of workers
plant, for example:
appliances
beverage dispensing systems using inert gases
equipment
machinery
tools
working practices, for example:
length of time spent at certain task and allocation of breaks
rostering and shift allocation
opening and closing procedures
standard operating procedures for workrelated tasks
security issues, for example:
customer behaviour
storage of cash, documents and keys
theft and robbery.
Systematic methodinvolves:
identifying the injury or illness or consequences that could result from the hazard
determining the exposure to the hazard
estimating the probability that an incident or injury will occur
determining an overall risk level for the identified hazard.
Ways of eliminating or controlling the risk involves:
substituting a system of work or equipment with something safer
isolating the hazard
introducing engineering controls
adopting administrative controls
using personal protective equipment
implementing combined control methods to minimise risk.
Measures may involve:
implementing control measures when responsible
making suggestions for ways of eliminating or controlling risks
referring to a higher level staff member for decision on implementing controls.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
participate in multiple risk assessments to identify workplace hazards, assess the associated safety risks and take measures to eliminate or control those risks
use appropriate methods and documents for hazard identification, risk assessment and control
demonstrate knowledge of the basic aspects of OHS or WHS legislation for identifying hazards, assessing and controlling risks.
Context of and specific resources for assessment
Assessment must ensure use of:
a real or simulated tourism, hospitality or events industry environment where hazards must be identified and risk assessed
current plain English regulatory documents distributed by the local work health and safety government regulator
work health and safety information and business management manuals issued by industry associations or commercial publishers
current commercial policies and procedures, and hazard identification and risk assessment template documents.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation, using role plays, of the individual discussing hazard identification, risk assessment and control with colleagues
evaluation of hazard identification and risk assessment documents completed by the individual
use of simulated activities to assess participation in:
hazard identification
risk assessments
use of, case studies and problem-solving exercises so the individual can suggest methods of eliminating or controlling the risks associated with various hazards
written or oral questioning to assess knowledge of:
legal requirements for hazard identification and risk assessment
contents of hazard identification and risk assessment procedures
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHACS103 Prepare rooms for guests
SITHASC201 Cook simple Asian dishes
SITHCCC201 Cook simple dishes
SITHCCC202 Prepare and present food
SITTGDE401 Coordinate and operate tours
SITTPPD404 Develop in-house recreational activities
SITTTOP301 Load touring equipment
SITTTOP402 Set up and operate a camp site
SITTTSL305 Process reservations
SITTVAF303 Tow and site recreational vehicles
SITXINV201 Receive and store stock
SITXWHS101 Participate in safe work practices.