Unit Code Unit Title
BKR-OHS-10 Implement Occupational Health and Safety (OHS) Procedures

Nominal Hours: 20
Unit Descriptor:
This unit covers the skills and knowledge required to implement occupational health and safety (OHS) procedures in a commercial baking environment. It includes the correct use of personal protective equipment (PPE), identification and control of workplace hazards and risks, and appropriate response to emergencies, in line with workplace policies, procedures, and relevant legislation.

Elements and Performance Criteria

Elements Performance Criteria
1. Use PPE and safe work practices 1.1 Select and use required PPE according to job requirements and OHS procedures.
1.2 Follow safe work practices and standard operating procedures (SOPs) at all times.
1.3 Maintain personal hygiene and safe presentation standards.
2. Identify risks and hazards 2.1 Routinely check work area for hazards before and during work.
2.2 Identify and assess risks (biological, chemical, physical, ergonomic).
2.3 Take corrective action within level of responsibility.
2.4 Report hazards and incidents to appropriate personnel according to workplace procedures.
3. Respond to emergencies 3.1 Recognize emergency and potential emergency situations.
3.2 Follow emergency response procedures (e.g., fire, injury, chemical spill) within scope of responsibility.
3.3 Report emergency situations to supervisor/manager.
3.4 Participate in emergency drills and contribute to improving workplace safety.

Range of Variables

Variables Range
PPE Work dress, gloves, safety shoes, ear muffs, masks, chef caps, aprons, eye protection.
Hazards/Risks Biological (bacteria, viruses), chemical (cleaners, allergens), physical (slips, cuts, burns), ergonomic (manual handling).
Safe work practices Equipment checks, correct lifting techniques, machine guarding, safe handling of hot/cold items, proper storage.
Emergencies Fire, injury, equipment failure, chemical spill, power outage, evacuation.
Reporting Incident forms, verbal reports, digital logs, supervisor notification.

Evidence Guide

Area Details
1. Critical aspects of competency Correct selection and use of PPE; identification and reporting of hazards; application of safe work practices; effective response to emergencies.
2. Underpinning knowledge OHS policies and procedures; PPE types and uses; hazard/risk identification and control; emergency procedures; reporting protocols; safety legislation.
3. Underpinning skills PPE use, hazard identification, safe equipment operation, emergency response, communication, documentation.
4. Underpinning attitudes Safety consciousness, responsibility, attention to detail, willingness to follow procedures, teamwork.
5. Resource Implications Access to workplace or simulated environment, PPE, safety signage, emergency equipment, reporting forms.
6. Methods of Assessment Direct observation, practical demonstration, questioning, case studies, workplace records, simulation.
7. Context of Assessment Assessment in a real or simulated bakery environment with access to standard safety equipment and procedures.

Foundation Skills

Skills DESCRIPTION
Reading Interpret OHS procedures, safety signage, and emergency instructions.
Oral Communication Report hazards, incidents, and emergencies clearly to supervisors and team members.
Problem Solving Identify risks and determine appropriate corrective actions.
Planning/Organizing Sequence tasks to minimize risks and ensure readiness for emergencies.
Teamwork Participate in safety drills and collaborative hazard identification.

Target Audience

Target Audience Description
Bakers and Bakery Staff Individuals working in commercial bakery environments who must follow OHS procedures to ensure safety for themselves and others.

Recognition of Prior Learning (RPL)

RPL Available Yes

Pre-Requisit

Pre-Requisite None