bsbwhs201 – contribute to the health and safety of others · work health and safety (whs) is...

VET Business (Year 1) - Student Workbook

Copyright © IVET 2020 Edition 1

BSBWHS201 – Contribute to the health and safety of others ELEMENTS AND PERFORMANCE CRITERIA Work safely 1.1 Follow provided safety procedures and instructions when working 1.2 Carry out pre-start systems and equipment checks according to workplace procedures 1.3 Follow workplace procedures for responding to emergency incidents Implement work safety requirements 1.1 Identify designated persons to whom queries and concerns about safety in the workplace should

be directed. 1.2 Identify existing and potential hazards in the workplace, report them to designated persons and

record them according to workplace procedures 1.3 Identify and implement WHS procedures and work instructions 1.4 Identify and report emergency incidents and injuries to designated persons according to

workplace procedures 1.5 Identify WHS duty holders and their duties for own work area.

Participate in WHS consultative processes 1.1 Contribute to workplace meetings, inspections and other WHS consultative activities 1.2 Raise WHS issues with designated persons according to organisational procedures 1.3 Take actions to eliminate workplace hazards and reduce risks

KNOWLEDGE EVIDENCE

To complete the unit requirements safely and effectively, the individual must:

• explain workplace safety procedures and instructions including: • checking systems and equipment • conducting routine work operations • requirements for personal protective equipment (PPE) • how to report incidents and injuries

• explain emergency procedures including those for fires and incidents • define the meaning of commonly used hazard signs and safety symbols

• summarise the duty holder responsibilities, as specified in WHS Acts, regulations and codes of practice, of: • self and fellow workers • persons conducting businesses or undertakings (PCBUs) • officers • others in the workplace

• explain the difference between hazards and risks • describe typical WHS hazards that may be present in the workplace, the harm they can cause and

how this harm occurs • outline the process of hazard identification and risk reduction.



PERFORMANCE EVIDENCE Evidence of the ability to: • follow all relevant procedures and instructions relating to work health and safety (WHS) and

emergency incidents • identify and report hazards to designated personnel • contribute to WHS consultative processes. Note: If a specific volume or frequency is not stated, then evidence must be provided at least once. .

For more information on this unit of competency visit www.training.gov.au



CHAPTER 11

Contribute to health and safety of self and others

Work Health and Safety (WHS) is vital in all workplaces to ensure the safety and health of employees and others in the workplace. WHS in the workplace is law through the Work Health and Safety Act which was created in 2011 to replace the Occupational Health and Safety Act from 1991. All business and organisations must have safety procedures in place to ensure that WHS requirements are met and that the potential for hazards and risks in the workplace is minimised. Businesses and organisations must also take into account and have processes in place to deal with emergency incidents, such as accidents, fire, flood, sudden illness, and external threats. WHS is aimed at identifying a hazard or potential hazard in the workplace and then finding a way to ensure that it does not compromise the health and safety of employees and others in the workplace. A hazard is defined as a source of potential harm or as a situation with the potential to cause loss.

Within the workplace employees should raise any potential or existing work health and safety issues with designated personnel, in accordance with organisational policies and procedures. Some of the designated persons who may be involved in WHS processes in a workplace include: designated health and safety officers, health and safety representatives, supervisors, managers, team leaders, union officers, persons conducting businesses or undertakings (PCBUs) or their officers, WHS inspectors, WHS permit entry holders and/or other persons authorised or nominated by the organisation. Ultimately, it’s a legal and ethical responsibility for all business owners to ensure that they operate WHS processes. They can do this by training staff and having designated persons on site to monitor the health and safety of a workplace and maintain safe and hygienic standards for all employees and persons frequenting a business premises.

SAFETY PROCEDURES AND INSTRUCTIONS Completing required documentation In order to meet WHS standards and requirements, all business and organisation staff will be required to complete documentation to guarantee or qualify the business as being a safe work zone. Part of ensuring that safety procedures are met, is providing the relevant documentation for staff to complete on worksites. For example, any persons entering a building or construction site must complete a sign-in form before entering the site. On this form they must write down their full name, their reason for being on the site (e.g. contracted plumber) and the time they leave the site. This particular form is necessary because it acts as a record of all persons who are present on a construction site at any one time. Then, if there is an emergency or a quick evacuation of the site be required, the WHS personnel and project manager(s) will know who and how many people must be accounted for when they have cleared the site. Clearly, this kind of documentation plays a very important part in ensuring that people are safe and accounted for.



Following WHS guidelines relevant to workplace Every industry will have specific WHS guidelines established for the businesses and organisations which operate within that industry to follow. Each workplace will need to incorporate the relevant WHS laws and guidelines into their daily operations and make sure they are followed. Providing adequate training and personnel to ensure occupational health and safety support and instruction is crucial for businesses and organisations to uphold their duty of care. The WHS guidelines will vary depending on the nature of the workplace. For example, a restaurant will have to follow WHS guidelines about proper food handling, preparation and disposal, whereas a construction company will need to put in place WHS measures to protect workers from things such as falls and hazards and to mandate wearing personal protective equipment and clothing. Following procedures for work area housekeeping Maintenance and cleaning are important to WHS. They include:

• Disposing of spilled substances, dangerous products, sharps and waste, and cleaning equipment.

• Maintaining stocks of cleaning equipment (eg disposable gloves, liquid repellent aprons, disinfectant)

• Sterilising cleaning equipment • Using appropriate cleaning equipment to clean spills

and breakages • Wearing protective clothing and protective eye wear

when in contact with body fluids or chemicals that may splash.

• Disposing of spilled substances, dangerous products, ‘sharps’ and waste, and cleaning equipment.

It is the responsibility of business owners to ensure that all employees know how to safely dispose of spilled substances, dangerous products, sharps and any other waste. All employees must be informed of the location of cleaning equipment and products to be used when disposing of spilled substances, dangerous products, sharps and/or waste. The locations of disposal bins (including general waste and recycling bins) chutes, dumpsters, sanitary bins and bio-cans (for disposing of sharps such as needles) must be identified so that staff know exactly where and how to safely and efficiently dispose of waste. Removing spilled substances, dangerous products, sharps and waste from a workplace should occur as quickly as possible. For example, the owner of an independent grocery store must educate staff about how to manage any spillages or breakages in the store aisles. Spills should be mopped up as soon as possible and the site of the spill should be clearly identified using signage to alert customers of the hazard zone, and to keep them from walking either over or through the breakage/spill or on a floor which is wet due to cleaning.



WASTE DISPOSAL QUESTIONS:

1. List four types of waste that you may need to dispose of in the business industry. 2. How would you dispose of each of these types of waste safely? 3. What is a biological hazard bio-can? 4. What should you do if you have a sharp to dispose of but no bio-can available? 5. What should be worn at all times when handling waste? Why? 6. Identify the type of waste which can be disposed of according to the symbols/images shown

below:

1.

2.

3.

4.

5.

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• Maintaining stocks of cleaning equipment (e.g. disposable gloves, liquid repellent aprons,

disinfectant)

Employees may be required to clean spills or breakages or to remove hazardous waste. In doing so personal safety should always come first. Maintaining an ample supply of cleaning equipment helps keep staff safe. Some of the cleaning equipment which should be available and regularly re-stocked include disposable gloves, liquid repellent aprons and disinfectant. Disposable gloves are made of latex and protect the hands from contact with any infectious waste, bacteria or other sources of contamination. These gloves are often worn by those in the medical/health care profession (because they have regular contact with body fluids, specimens and medications), police officers (who need to investigate crime scenes and keep the scenes free from contamination by their own fingerprints, bodily fluids etc) and scientists, who work in laboratories and regularly deal with specimens, chemicals, bacterium and others infectious substances. Disposable gloves should not be re-used. Once they have served their initial purpose they should be immediately disposed of in sealed and clearly labelled disposal units.

Liquid repellent aprons are designed to protect the body from contact with any liquids which may splash onto the body during the course of performing one’s work tasks, including cleaning. Chefs should always wear aprons to protect them from hot fats and oils, sauces, boiling water and other liquid substances, while they are performing their work roles. This should help to protect them, and other workers alike, from sustaining injuries caused by liquids.

QUICK QUESTION:

1. Can you think of any other occupations where a person may need to wear a liquid repellent apron?

A disinfectant is a substance which is designed to kill bacteria and other living micro-organisms on non-living objects. Disinfectants should never be sprayed or rubbed onto human skin, unless specifically designed for this purpose (such as liquid hand sanitisers and soaps). Disinfectants are a handy, cheap and effective cleaning product. Disinfectants can be used by cleaners and others to sanitise bench/desk surfaces, floors, toilets, furniture, basins and objects used regularly by people in the workplace, such as pens, computers and computer devices.



• Using appropriate cleaning equipment to clean spillages and breakages

Using appropriate cleaning equipment to clean spills and breakages is a vital aspect of ensuring the personal safety of employees. The kinds of equipment that should be used to clean spills include mops, disinfectant, hot water, paper towelling and liquid absorbent materials. When cleaning a spill, a person should wear gloves to protect their hands and forearms and footwear which covers the entire foot. Breakages should be cleaned up using brooms, vacuums and dustpans. All waste should be safely disposed of in appropriate bins, depending on the type of waste material. For example, glass breakage remnants should be disposed of in glass-recycle bins.

• Wearing protective clothing/protective eye wear when

in contact with body fluids or chemicals that may splash As mentioned previously, businesses need to comply with WHS laws by making sure their staff are safe. This means supplying people with the appropriate protective clothing, including protective eye wear. PPE (personal protective equipment) is equipment that helps to protect people performing their work roles and cleaning duties. Clothing and eyewear are important examples of PPE and include gloves, goggles, facemasks, hardhats, earplugs, aprons, steel cap work boots and back supports.

Wearing protective eyewear, such as goggles and safety glasses, means that eyes can be shielded from any bodily fluids or chemicals which may splash into the eyes. Protecting your eyes from chemicals, vapours, sparks and body fluids is very important. Exposure or contact to the eyes with such substances could result in partial, temporary or permanent eye damage, such as the loss of vision. Protective clothing such as liquid repellent aprons and latex gloves ensure that workers are protected against contamination or injury from body fluids and chemicals which could cause scarring, tissue damage, infection or burns.

QUICK QUESTIONS:

1. Why is it important to wear PPE when working with chemicals? 2. When is it ok to expose one’s hands to disinfectants? 3. What action should be taken when a spill or breakage occurs?

Handling, using and storing toxic and hazardous chemicals according to workplace procedures Businesses and organisations must have clear and adequate means of using and storing toxic and hazardous materials. This requires proper labelling and containment of toxic materials. Employers have a responsibility to ensure that the risk of exposure to hazardous or toxic chemicals and materials is minimised. This can be done by replacing the substance with something which is less potent, or where unavoidable, ensuring that the substance is only used by trained persons, who are supplied with and wearing the appropriate protective gear. Toxic and hazardous materials should have Safety Data Sheets which identify the ingredients, name and instructions for proper use and storage of the substance. Labels on such substances must identify the name, address and contact number of the Australian manufacturer or importing supplier of the toxic substance.



Specific guidelines and procedures as they apply to own work area These guidelines will vary depending on the nature of your workplace setting and environment. Most workplaces will have guidelines or procedures in relation to hygiene and general workplace tidiness and cleanliness. Workplace cleanliness All employees and staff are required to keep the workplace clean and tidy. When workplaces are untidy and dirty, they are susceptible to becoming hazard zones and exposing people to unhygienic and contaminated spaces. Simple acts, such as pushing in chairs, could mean that tripping accidents are avoided. Likewise, disposing of toxic or hazardous waste products in appropriate bins can mean that others are protected from contact with that dangerous substance. People who work in offices should maintain tidy workspaces, including their desks, conference rooms and lunchrooms. A clean working environment promotes more productive, organised and efficient attitudes to work, as well as safety. If a workspace is untidy and disorganised your approach to work may be less organised. In some workplaces, such as restaurant kitchens, it is necessary to continuously clean the work environment to avoid the contamination of food and beverages. If benches are not disinfected regularly, dishes and glasses not washed and food scraps not disposed of immediately, there is a risk that bacteria, such as e-coli can grow, contaminate food and result in the food poisoning of people eating at the restaurant.

CLEANING ROSTER AT SAM’S RESTAURANT

TASK ONE Imagine you are the kitchen manager at Sam’s Restaurant. It is your responsibility to create a weekly cleaning roster to be strictly followed by all kitchen staff. The restaurant is operational from Tuesday to Sunday from 12pm until 11:30pm. You have five kitchen staff available for cleaning duties; they are Joe, Faye, Adam, Lucy and Paul. Think of the kinds of cleaning duties which would need to be done every day to maintain a clean kitchen and create a cleaning roster. Include the intervals you require each task to be repeated. Do tasks have to be done every day, every second day or only once a week?



TASK TWO Once your roster is complete, answer the following questions.

1. What were the cleaning duties you considered most important/necessary for maintaining a

hygienic kitchen? 2. Did you consider the sex of your kitchen staff when allocating cleaning roles? Why or why not? 3. What were the major difficulties you faced when deciding how to organise your roster? 4. Did you attempt to evenly spread the cleaning duties across the kitchen staff?

Displaying health and safety brochures, magazines and other material A responsible workplace will offer informative and educational resources to its workers/employees to help them understand and be aware of their roles and responsibilities with regard to WHS. This can be done by displaying brochures, magazines and other materials in the office, front rooms, lunchrooms, photocopy rooms and other locations which are frequented by employees. Employees should also be made aware of the existence of the WorkSafe Victoria website which provides them with highly important information regarding safe work practices and the rights and responsibilities of employers and employees. A business owner should educate his or herself and staff/employees about the law and regulations which exist to ensure the safety and wellbeing of all people at work. Health and safety brochures can include information from WorkSafe Victoria about Work Cover and how to make a claim. Information regarding mental health issues and grievances should also be made available to employees, along with references and links to medical health professionals they could contact, such as general practitioners, psychologists, psychiatrists and counsellors. Posters should be displayed around worksites and offices promoting safe work practices and giving information to workers at a business about their rights and responsibilities when working. Undergoing operator training when using new equipment or processes Employees are often required to use new equipment or learn new processes to perform their work duties. Employees must undergo operator training to qualify them to use the new equipment or engage in the new processes, safely and efficiently. An example is a person who has begun a new position at a supermarket and will need to use the cash registers to serve customers. Operating a cash register requires training to ensure that the employee is able to use the register to scan goods, look up PLU (Price Look-Up) numbers of fruits and vegetables and correctly process both cash and card transactions. This kind of training may take anywhere between five and ten hours and require supervision by an experienced member of staff or manager for the first few hours. Trainee cashiers should be identified to customers through a trainee badge or signage placed at the entrance of the checkout, so that customers will be aware that the cashier may take a little longer to process their order, as they are still learning. At times, the processes or operations of an entire workgroup may be modified, updated or completely revised. In this case, whole-group meetings and training sessions would need to be conducted by management to ensure that all staff understand and can perform their work duties, according to the relevant procedural changes which have been adopted. For example, staff working at a call centre business may have been formally trained to place calls with an opening statement, followed by a series of standard, compulsory questions. If the business wished to change the introductory statements and the questions staff were required to ask, this would require whole-group training and instruction from management to ensure that all operators understood the new procedures for the calls.



QUICK QUESTIONS:

1. Why is it important to provide adequate training to people who are about to use equipment or perform work roles which are new to them?

2. What might happen if adequate training was not provided to an employee before they began to use a new piece of machinery in a factory, such as a CNC wood router (machine which makes objects from wood using computerised commands)?

When implementing new processes in any workplace it is important to have an efficient plan to ensure the implementation process is thorough and effective. An effective implementation plan will vary depending on the nature of the business/organisation, number of staff, duration of the training required and goals of the implementation plan itself.

IMPLEMENTATION PLAN PROFORMA

For this task you will need to design an implementation plan proforma which any business/organisation could potentially use to put in place new work processes/procedures, such as changing customer service practices or the way work teams select and set about achieving work goals. In creating your proforma, think about the kinds of information the plan would require to adequately meet the demands of changing the way that a business/organisation operates.



CHAPTER 11 - REVIEW QUESTIONS (SET 1)

1. What does WHS stand for?

2. Name three pieces of legislation which are relevant to safe work practices and legal

requirements.

3. Why do parliaments need to legislate health and safety practices with the

workplace?

4. Which Victorian Government body is set up to investigate and educate employers

and employees about Occupational Health and Safety?

5. What is an MSDS? What purpose does it serve?

6. What role does the NHMRC perform?

7. What information should employees have about proper waste disposal at work?

8. Name and describe three types of cleaning stocks or equipment which should be

kept at workplaces.

9. What kinds of cleaning equipment should be available to clean up any spillages at

work?

10. What does PPE stand for? Give five examples of PPE.

11. How can employees and business owners minimise the risk of exposure to toxic or

hazardous substances?

12. Why is it important to maintain clean and tidy workspaces?

13. How can workplaces offer information and education to workers about WHS?

14. Why must staff/employees undergo operator training when using new equipment or

processes at work?

15. What might happen if the proper training was not undertaken by employees who are

using new equipment or engage in new processes at work?

16. What are the Standards For General Practice issued by the RACGP intended for?

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DESIGNATED PERSONS AND DUTY HOLDERS There are a number of people who may oversee or bear the responsibility of ensuring that work health and safety measures and standards are installed, monitored and improved upon within a business or organisation. Some of those persons may include, but are not limited to: Health and safety officers A health and safety officer are responsible for coordinating and implementing systems which ensure the workplace is operating in accordance with WHS legislation. They may identify hazards, implement risk management strategies, put safety measures in place and offer advice to staff about accident prevention and other work health and safety issues. Health and safety representatives Health and safety representatives are elected by their workgroup or staff body to oversee the health and safety of the workgroup. Their role includes having knowledge and undergoing education and training in relation to WHS law, providing advice to fellow employees about work health and safety, promoting WHS within the workplace, implementing programs and practices to ensure Work Health and Safety, implementing risk management plans and hazard identification.

HEALTH AND SAFETY REPRESENTATIVES – ICT TASK

Access the website - www.gooduniversitiesguide.com.au

Click onto ‘Careers’ and under ‘O’ search for “Occupational Health and safety trainer”. Read the information and complete the following questions.

TASK 1 - QUESTIONS:

1. Identify three duties and tasks of a Work Health and Safety Officer. 2. Identify the two specialisation areas and briefly explain each. 3. Identify three personal requirements that you must have to be suited to this job. 4. List three courses that you could access to qualify you for employment in this role.



Supervisors Supervisors have the responsibility of overseeing the work practices of individuals and/or groups of workers employed by a business or organisation. Supervisors may be given the responsibility of overseeing these individuals/groups and their operations, as well as ensuring that all workers are adhering to WHS practices and procedures. Supervisors may be required to record any incidents or identify hazards or high-risk areas and ensure that the correct documentation has been completed and passed on to a health and safety representative. Depending on the industry and nature of the business or organisation, a supervisor may be a legally required person within a workplace. Food industry legislation stipulates that food businesses (with a few exceptions) must have a food safety program in place and employ a food safety supervisor. A food safety supervisor is a person who has completed a Food Safety Supervisor (FSS) – Level 2 Certificate. This kind of certification can be obtained through study at a range of registered training organisations (RTOs) in Victoria. Proprietors of a food business can also be the food safety supervisor, as long as they have the required certification. Local councils determine whether food businesses will require a food supervisor based on whether the business operates as a Class 1 or Class 2 premises. Managers Managers can fall under a range of categories, depending on their industry or business. Project managers often work in the building and construction industry and oversee the management of a building or construction project. Business managers are responsible for the financial management of a business, organisation or company. General Managers may oversee the daily operations of a business’s office practices, including its staff, work processes, filing systems, financial or revenue recordings and other similar tasks. A manager will often be in charge of one workgroup or sector and be responsible for, and to, that body of people. They will hold team members responsible for completing their work tasks by delegating tasks and evidencing the completion of those tasks at the appointed deadlines. With regard to WHS, managers are responsible for their particular work environments and spaces, and those persons working within those locations. This means that managers should ensure work sites are free from hazards and risks, are kept clean and where relevant, even sterilised or disinfected; that staff are educated and trained about how to react during emergency or crisis situations and the ‘best practice’ for performing work roles and duties safely.



FOOD SAFETY SUPERVISORS

Imagine you are a food safety supervisor for a very busy, inner city restaurant. The restaurant has a reputation for serving exquisite food which is cooked and served to customers within no more than 25 minutes of being ordered. As the food safety supervisor, make a checklist of all of the things you will be looking for to ensure that the restaurant is upholding its Work Health and Safety obligations as the chefs are preparing food, waiters are serving the food and kitchen hands are disposing of food scraps.

FOOD SAFETY CHECKLIST

1. 2.

3. 4.

5. 6.

7.

8.

9.

10.

Team Leaders Team leaders are persons appointed the role of managing, instructing and leading a team of people within a workgroup or organisation. Team leaders are not necessarily required to possess the qualifications of a supervisor or manager, but may have other skills, which make them excellent candidates for team leadership responsibilities. A team leader must be able to coordinate groups of people, delegate tasks fairly and effectively, motivate others, resolve conflicts and address people with confidence. They must be forward thinking and proactive, manage stress, be creative and have excellent communication skills, including listening to others and responding to team member concerns. A team leader must instil confidence in his/her team, by providing a sense of positivity, encouragement and incentive to the team members. By demonstrating these qualities, a team leader will have a productive and happy workgroup, which contributes to the success of the wider business/organisation. In order to hone the skills of team leaders, businesses and organisations must ensure that they provide adequate training and education. The training may involve developing skills in communication, managing people, decision-making, time management, conflict resolution and building positive working relationships. Team leaders do have some responsibility in ensuring the health and safety of their team members. For example, it would be irresponsible and negligent of a team leader to expect a team member to perform a task or use a piece of equipment for which they have no training, or do not feel comfortable doing/using. Team leaders should not expect team members to take risks or do anything which they themselves would feel unsafe doing, unless the team member has the adequate training, knowledge and qualification to do so.

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In this way, team leaders do have a responsibility to uphold WHS obligations. Team member safety is partially the responsibility of a team leader, although, ultimately team members themselves must ensure that they act safely and responsibly at work. They can do this by asking permission and getting clear instructions before engaging in any new tasks or using unfamiliar equipment or processes.

‘I WANT TO BE TEAM LEADER!’

BUILDING COMMUNICATION SKILLS

For this task students should divide into groups of four or five. Be sure to join a team which has members that you don’t always work with, so that you can widen your learning experience and see how well you work with others. Once groups (which are now called ‘teams’) have been formed, every team member should make a list of the qualities they possess which they believe would make them the best candidate for the team leader of their group. Team members then need to discuss their lists with one another and vote on who should ultimately become the Team Leader, based on the qualities which best suit the role. Once a team leader has been appointed, groups should complete the following activities.

ACTIVITY ONE Team Leaders need to write a sentence on a piece of paper about their own work schedules. For example, ‘I need to complete my Maths assignment by Friday.’ Do not let anyone else read the sentence. Now, without speaking, the Team Leader should try to convey this message to the group. They have one minute to pass the message to the team. They can use actions, movements and sign language to relay the message, but cannot speak or write any words about the message to the team members.

ACTIVITY TWO In thirty seconds, Team Leaders need to arrange their team members in a line, in order of birth dates from oldest to youngest.

ACTIVITY THREE Team Leaders choose one member of their team for this activity. In thirty seconds the Team Leader must work out the team member’s favourite colour and animal, but they are not allowed to use the words ‘colour’ or ‘animal’ to get the answers from their team member.



ACTIVITY FOUR Each team member must choose a task they enjoy doing, which might be useful in a business environment or which they could base a career on such as: typing, reading, speaking, listening, making things, answering phones, filing, organising, giving instructions to others, working out finances, playing sport, singing, playing music, helping others, using computers, etc. Then, each team member must act out the action that they would enjoy doing at work (they are not allowed to speak!) The Team Leader must determine which activity each team member is doing and then decide which work environment or occupation would best suit the team member. Once Team Leaders have worked out what activity each team member is doing and which job they would be best suited to, they should write the information down on a piece of paper underneath each team member’s name. The activity is now over.

With the class, Team Leaders should share the information they learned about their team members by describing the work activity they acted out and which field of work would suit them best. Team Leaders can ask each team member if they guessed the action correctly and chose a career for their team member which they would actually like to do.

QUICK QUESTIONS: 1. Based on the activities completed in ACTIVITY 11.5, what are some of the key

ideas you learned about qualities of a good team leader? 2. What kinds of information should team leaders try to learn about their team

members, in order to make the most of the team members’ skill sets? 3. What are some of the difficulties faced by team members? 4. Do you think you would make a better team leader or team member in the

future? Why? Other persons authorised or nominated by the enterprise or industry Other persons authorised or nominated by the enterprise or industry to deal with, manage or investigate Work health and safety matters include Work Health and Safety Auditors. The organisation Site Safety Audits Victoria is specifically set up to investigate and audit businesses operating in the construction and manufacturing industries, as well as Body Corporates.

bsbwhs201 – contribute to the health and safety of others · work health and safety (whs) is...

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