Bsbsus 201

UNIT : BSBSUS201 - PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK
PRACTICES INSTRUCTION
COURSE : SIT30816 - CERTIFICATE III IN COMMERCIAL COOKERY
NOTE :ALL ANSWERS ARE COMPULSARY TO SUBMIT AN ASSESSMENT
Assessment Questions
#1.
List 4 environmental hazards common in a kitchen:
ans:
Improper storage, Fire hazards, electrical hazards and Carrying, lifting, pushing, and other
manual handling manoeuvres.
#2.
As an employee, what must you do if you find an environmental hazard in the work place? (in
about 40-50 words)
ans. As an employee if you find an environmental hazard must be report to the appropriate
manager. So the manager should take appropriate action in consultation with Health and Safety
Representative.
#3.
Which Victorian body governs environmental sustainability in Victoria and what legislation
governs this?
ans.
Victorian body governs environmental sustainability in Victoria is The Environment Protection
Authority Victoria (EPA) and Victorian State Government legislation governs EPA.
#4.
You notice a trainee pouring dirty mop bucket water into a storm water drain outside the
kitchen door, what should you do? Why is this illegal under the EPA act? (In about 50 -60
words)
For ventilation, open all doors and windows.
You must guarantee that these pollutants do not reach the... kitchen, laundry, toilet, and bathroom
are linked to the sewer or to a septic tank or treatment system, as required by the EPA statute.
There may be a sewer hookup under a tap outside the building.
Stormwater drainage flows through outdoor drains into a pipe and Under the EPA act this is illegal
because unlike the water that flows down.
This means that any pollution that gets washed into the storm drains go.
#5.
List 3 safety risks in a kitchen relating to environmental sustainability issues:
ans:
Chemical hazards, Physical hazards, Biological hazards and practice-related hazards.
#6.
What should you do if you smell gas in a kitchen? Describe the action.
ans.
Turn off the gas and Get everyone out of house.
call the National Gas Emergency Service.
Turn off the oven and don't light matches or cigarettes.
Ventilate house.
Don't turn on any switches, including light switches.
#7.
Who can you report environmental sustainability issues and hazards to in a kitchen?
ans.
You should report it immediately to your supervisor for environmental sustainability issues and
hazards to in a kitchen. Don't wait for an inspection team to come.
#8.
How can staff and managers communicate in order to improve environmental sustainability
in the work place?
ans. 1) Find out where your staff are.
2) Demonstrate progress.
3) Build sustainability into your profession from the start.
4) 5) Coordinate with HR, Internal Communications, and Public Relations to ensure that all internal
and external messaging is consistent.
5) Make effective and proper use of technology.
#9.
Which of the following pieces of equipment could be installed at a hotel to reduce

consumption of natural resources?
a. More 3 phase electrical equipment
b. Solar panels
c. Water pumps that increase water pressure
d. Wok burners

ans. b) Solar panels
#10.
List 5 ways to monitor consumption of natural resources used in a kitchen in order to

determine if the systems and procedures are meeting usage targets?
ans.
Turn off unnecessary lights and Reduce heating and hot water costs.
Use natural light and Use task lighting.
Fix leaky faucet.
Unplug unused electronics.
Turn water off when washing hands, brushing teeth or shaving.
#11.
As an employee in a kitchen, describe 2 things you can do to assist the business to improve
environmental sustainability in the work place?
ans.
Conserve energy within the office and Implement a recycling program.

Reduce by reusing and Encourage an Environmentally Conscious Workplace.
#12.
How can information about new sustainability procedures be communicated to staff?ans.
Make sure to respond to comments and inform them that you're making adjustments as a result of their
suggestions.
Updating personnel may also assist you in determining how to arrange programmes, contests, outreach, and
other activities. This means that you'll need to consider how you'll monitor and assess your sustainability
efforts from the outset.
#13.
What are the kitchen staff members responsibilities regarding environmental sustainability?
(20-30 words).
ans.
Food preparation and cleaning routines that are low on energy.
Using equipment built of environmentally friendly materials.
If you want to have a truly healthy kitchen, you must avoid hazardous chemicals.
#14.
Name one EPA regulation and code of practice or guideline that is applicable to a cook’s role
in Victoria.
NSW Environment Protection Authority (EPA) is EPA regulation and code of practice or guideline that
is applicable to a cook’s role in Victoria.
#15.
Your workplace has a procedure in place that the dishwasher be turned on at the end of every
shift and any remaining dishes be washed. Provide 2 suggestions for improvement.
ans. Wash.
In first compartment, combine hot water and dish detergent.
2. Sanitize.
Some facilities simply sanitize dishes with very hot water, but most add in a chemical sanitizer to
water in the third washing sink.
#16.
List three techniques you can use to measure current usage of resources.
ans.
Resource utilization = Planned working hours (bookings) / Available hours.
Resource utilization = Recorded working hours / Available hours.
Resource utilization = Busy time / Available time.
#17.
List one example of technology or system you could use to monitor and record the energy
efficiency of electrical appliances.
ans.
smart meter-based system uses the digital systems in a smart meter to monitor and record the
energy efficiency of electrical appliances.
#18.
What should you do with the information you obtain from monitoring usage? (20 – 30 words)
ans.
Remember information you obtain when making suggestions for improvement and Document and
file the information according to work place procedure.
Post information on the staff notice board.
#19.
You report a potential breach of environmental regulations to your manager. Rather than
addressing the issue, your manager tells you to ‘get back to work; the environment is not
your concern’. What action could you take? (40-50 words)
ans.
i speak to the workplace owner if Rather than addressing the issue and my manager tells me to ‘get
back to work; the environment is not your concern’.
WHS or OHS representative believes that work practises are environmentally harmful, I should alert
my local government.
#20.
List four things you and your team members should look for when searching for
opportunities for improving the environment.
ans.
Encourage work-life balance
Facilitate social interaction.
Don't forget wider workplace.
Invest in the physical environment.
#21.
a. Outline the sustainability requirements in a hospitality establishment, such as a café or

restaurant.
b. List four ways in which they can address workplace environmental and resource
efficiency issues.

a. Outline the sustainability requirements in a hospitality establishment, such as a café or

restaurant.
Conserving Energy.
Reducing Waste.
Using Organic Amenities.
Establishing Energy Management Programs.
Evaluating Energy Usage.
Embracing Renewable Energy.
b. List four ways in which they can address workplace environmental and resource efficiency
issues.
·efficient energy use and efficient water use.
Wherever feasible, use renewable resources.
Make the most of your resources.

Following the waste management hierarchy is a good idea.
#22.
List five things you must comply with to ensure compliance with environmental regulations.
1. Keep up with ever-changing laws and regulations.
Your company does not just happen to be compliant.
2. Ensure that staff adhere to procedures.
3. Enlist the help of experts.
Small and developing businesses, in particular, may unwittingly infringe the law.
4 Make use of the appropriate software.
5. Schedule internal audits on a regular basis.
#23.
Once energy, water and waste usage have been analysed, the results should be compared
with Industry standards or best practice models. Provide 2 examples where you could access
information for benchmarks in tourism and hospitality industry.
Improved Quality: Benchmarking aids firms in improving the quality of their products and services
over time.
Cost effectiveness: Benchmarking offers organisations with vital information on the most recent
technology and business processes.
From Society of Corporate Compliance and Ethics Surveys and Compliance Vendors Surveys and
Conference Presentations you could access information for benchmarks in tourism and
hospitality industry.

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UNIT : BSBSUS201 - PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK

NOTE :ALL ANSWERS ARE COMPULSARY TO SUBMIT AN ASSESSMENT

List 4 environmental hazards common in a kitchen:

Victorian body governs environmental sustainability in Victoria is The Environment Protection

For ventilation, open all doors and windows.

because unlike the water that flows down.

List 3 safety risks in a kitchen relating to environmental sustainability issues:

Chemical hazards, Physical hazards, Biological hazards and practice-related hazards.

Turn off the gas and Get everyone out of house.

call the National Gas Emergency Service.

Turn off the oven and don't light matches or cigarettes.

Don't turn on any switches, including light switches.

3) Build sustainability into your profession from the start.

5) Make effective and proper use of technology.

Which of the following pieces of equipment could be installed at a hotel to reduce

ans. b) Solar panels

List 5 ways to monitor consumption of natural resources used in a kitchen in order to

Use natural light and Use task lighting.

Fix leaky faucet.

Unplug unused electronics.

Turn water off when washing hands, brushing teeth or shaving.

Conserve energy within the office and Implement a recycling program.

How can information about new sustainability procedures be communicated to staff?ans.

Food preparation and cleaning routines that are low on energy.

Using equipment built of environmentally friendly materials.

is applicable to a cook’s role in Victoria.

In first compartment, combine hot water and dish detergent.

Resource utilization = Planned working hours (bookings) / Available hours.

Resource utilization = Recorded working hours / Available hours.

Resource utilization = Busy time / Available time.

Post information on the staff notice board.

Encourage work-life balance

Facilitate social interaction.

Don't forget wider workplace.

Invest in the physical environment.

a. Outline the sustainability requirements in a hospitality establishment, such as a café or

a. Outline the sustainability requirements in a hospitality establishment, such as a café or

Using Organic Amenities.

Establishing Energy Management Programs.

Evaluating Energy Usage.

Embracing Renewable Energy.

·efficient energy use and efficient water use.

Wherever feasible, use renewable resources.

Make the most of your resources.

1. Keep up with ever-changing laws and regulations.

Your company does not just happen to be compliant.

2. Ensure that staff adhere to procedures.

3. Enlist the help of experts.

4 Make use of the appropriate software.

5. Schedule internal audits on a regular basis.

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