Answers assessment - cookery PDF

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Answers assessment Part A—1 1. Environment Protection (Residential Noise) Regulations In October 2008, EPA released the Environment Protection (Residential Noise) Regulations 2008. The Regulations replaced the 1997 Residential Noise Regulations, with some changes to the way large scale construction noise is managed. EPA consulted extensively with residents, local government, police and the residential construction industry to develop the Regulations. The Environment Protection Act 1970 and the Regulations apply to all residential premises under construction, from single homes, to large apartment blocks and the early land preparation work on residential subdivisions. They prescribe items and times when their use is prohibited (see prohibited times for residential noise) if they can be heard in another residence. In response to stakeholder feedback, the Regulations made changes to the way noise from 'commercial scale' residential construction is managed. The changes provide a more flexible and workable regime, improving overall noise outcomes by balancing industry needs with the reasonable expectations of residents, and linking increased flexibility with improved environmental performance. Environment Protection Act 1970 The Environment Protection Act 1970 was at its inception only the second Act in the world to deal with the whole of the environment in a systematic and integrated way. The Act is outcome oriented, with a basic philosophy of preventing pollution and environmental damage by setting environmental quality objectives and establishing programs to meet them. Over the years the Act has evolved to keep pace with the world's best practice in environment protection regulation and to meet the needs of the community. Key aims of the Act include sustainable use and holistic management of the environment, ensuring consultative processes are adopted so that community.

2. Ecobiz ecoBiz is a business education and improvement program that assists Queensland small to medium enterprises (SMES) develop eco-efficiency strategies for achieving resilience and competitive advantage. A partnership between the University of Southern Queensland (USQ), the Chamber of Commerce and Industry Queensland (CCIQ), the Queensland Government and

Australian Business Training Solutions (ABTS) deliver ecoBiz as an innovative program involving knowledge dissemination, capacity building and performance benchmarking. Launched in July 2013, this three year $3 million program has assisted SMES to invest in the adoption of eco-efficiency initiatives to drive profitability and efficiency. The program encompasses technical content developed by university and industry specialists delivered through networking events, webinars, workshops, forums, innovative online tools, coaching and research. ecoBiz demonstrates the program utility of mutual reciprocity in framing inputs, as each partner has a strengths-based role and all roles integrate across the partnership with mutual benefits achieved. Environment health professional Australia Environmental Health Professionals Australia (EHPA) is a membership- based organisation that represents the interests of environmental health professionals in Australia. Membership is open to any person in Australia who works, studies or is interested in environmental health and its related fields, including public health, environmental medicine, noise and acoustics, environmental studies, food technology and sustainability. The EHPA: produces a journal, newsletter and website runs a continuing professional development (CPD) program advocates (lobbies) on behalf of members at all levels of government runs special interest groups (SIGS), Including an Aboriginal Health Special Interest Group. The EHPA Aboriginal Health Special Interest Group aims to: Global Institute 3. .How they would be used: R&CA delivers tangible outcomes to small businesses by influencing the policy decisions and regulations that impact the operating environment. R&CA engage with government on a range of issues that affect your business including tax and superannuation, workplace relations, immigration, liquor licensing, education and training, food safety, and liquor licensing. "We have been in this industry for more than 30 years and have seen plenty of changes and developments. I have seen the Association evolve Into a dynamic organisation during this period. What has always been a constant is that they are our collective voice and representative body for our industry. 4.

PART A—2 1.

UTILITY

METER READING

GAS

Metric gas meters measure usage In cubic metres. Either cubic metres or m3 Will be displayed

ELECTRICITY

Kilowatt hours (KWH)

WATER

Kilolitr (1000 litres )

2.

Equipment

type

Used for

Kw/h

Blender

commercial

cocktails

0.800

fridge

Under bench

Miseen place

2.250

Dishwasher

Under bench

Cleaning

0.945

microwaves

commercial

Warmer

1200

freezers

Under bench

Miseen place

0.200

Ice machines

Under bench

cocktails

5.500

3. Measure the flow rate for water of various taps using the formula "Flow rate = Volume/Time (L/min)" Results obtained by using the formula "Flow rate Volume/Time (L/min). " Density of nitrogen at 6000 psi = .3759 kg/L Density of nitrogen at 2600 psi = .1986 kg/L Initial mass of nitrogen = .3759kg/L * 42L = 15.79 kg Final mass of nitrogen = .1986kg/L * 42L = 8.3412 kg Total mass that was lost = 15.79kg - 8.3412 kg = 7.4488 kg AVERAGE mass flow rate = 7.4488kg / 20 seconds = .372 kg/s Average pressure of nitrogen = (6000 psi + 2600 psi) / 2 = 4300 psi 4. Inspect the type of lighting used and determine the KW/H (1000 Watt = 1 KWH) used in that department based on typical or given workplace practices during operation.  A typical incandescent bulb draws 60 watts of power, or 60 / 1000 = 0.06 kilowatts.  A typical fluorescent bulb uses 15 watts, or 15 / 1000 = 0.015 kW. This bulb only uses 4 as much power as the bulb in example 1, since 15 / 60 = 4.  0.06 kW bulb is turned on for 6 hours a day, every day. In a 30day month, that's a total of (30 days/month * 6 hrs/day) = 180 hours per month.

 0.015 kW fluorescent bulb is on for 3.5 hours a day, 2 days a week. In one month, it will be on for roughly (3.5 hours/day * 2 days/wk * 4 wks/month) = 28 hours per month. 5. . Inspect the provisions for recycling. All commercial establishments and multi-family dwellings are required by Arlington County Code to provide a recycling system for tenants, employees, and customers. A Recycling Outreach Specialist (ROS) will inspect the property to determine if the property's recycling system is compliant and meets the Code requirements as well as provide feedback and suggestions to improve the recycling system. County regulations require that the following materials be separated from trash for recycling: • Mixed paper (including newspaper, office paper, magazines, catalogs, junk mail, cereal boxes) 6. 2x 800 L general waste – each Saturday 5x 300 L mixed recycling – each Wednesday 2x 80 L cooking oil – 1 Monday month 7 Plasti c bottle s

Glass bottle s

Can s %

Car d %

Pape r %

Milk carto n

Organi c %

other s

200 Back Door of L kitchen

20%

25%

15%

3%

10%

7%

20%

-

200 Back Door of L kitchen

15%

20%

10%

3%

7%

10%

25%

-

Time Date

locatio n

18/0 2 2020 28/0 2 2020

Bin size

8. Kitchen appliances are a silent killer. Ovens cost $ 0.61 - $ 1.29 per hour to run. The stove costs $ 0.61 - $ 1.29 per hour per element being used. Gas stoves, ovens and grills cost slightly less than electric ones, at $ 0.48 per hour. Even the humble microwave costs $ 0.27 - $ 0.51. Air conditioning in a typical home for six hours a day will use 900 kilowatt / hours (kWh) per month. At a cost of $ 0.134 per kWh, this amounts to $ 120.60 per month. A large 12,000 BTU air conditioner, like that in a window, running six hours each day will consume 270 kWh, at a cost of $ 36.26 per month. A smaller 6,500 BTU room air conditioner will consume 144 kWh at a cost of $ 19.34 per month. 9. NILL usage in instances for indoor only to maintenance of lawns , plants pool etc in resort type 10. Buy items in returnable containers, such as milk crates. Arrange to return these containers to your suppliers. Use refillable sugar dispensers, condiment dispensers, reusable cutlery, reusable tableware and food storage containers. Items that only get used once and then thrown away mean you have to get rid of more rubbish. Filter and reuse cooking oil before you get rid of it. The useful life of oil can be prolonged by ensuring oil (for example, in deep fryers) is only heated when necessary for cooking. Collect all used cooking oils and fats in an oil bin for re-processing. It is illegal to dispose of these down any drains and you may be able to get money for good quality oil. Buy products with recycled content, such as toilet paper, napkins, office printer paper and packaging. If your brochures, catalogs, sales letters and other promotional material are printed on recycled paper, mention that in the content. This helps to build demand for more products made from recycled materials. 11 A safe workplace requires a systematic approach to removing or minimizing risks. This can be done by: • finding hazards in the workplace • working out the likelihood of hazards causing injury or death • fixing the problem by using the most effective risk controls that are reasonably practicable under the circumstances • reviewing risk controls and checking they work. Tips to prevent injury from manual tasks • Installion self-cleaning units for deep fryers or outsource the cleaning. • o Installion a rubbish chute system that links the kitchen to an outside bin.

•Use mechanical aids, such as trolleys or lifting devices, where possible. • Use lever and wheel trolleys to transport goods from delivery vehicles. • Ensure rubbish bins and buckets for cleaning can be wheeled. • Use trolleys for crockery and utensils if setting up tables. o Buy smaller or lighter cartons of stock from suppliers. • Reduce the size and capacity of pots and pans or split loads. • Arrange shelves so that frequently used items and heavy items are stored between mid-thigh and shoulder height. • Ensure you have comfortable seating for rest and meal breaks. •Use fixed rubber flooring in areas where employees are required to stand for long periods. 12. As a food handler, you have legal and job responsibilities to ensure that you maintain food safety in the workplace. AS well as following safe day-to-day practices, this means understanding: • All policies and procedures that exist in your workplace, eg a food safety program; • Food safety hazards; • Principles for safe food handling. This knowledge will help you to understand the risks and follow specific safe food handling practices that we'll discuss later in this guide. It is also your responsibility to: • Carry out duties to monitor food handling; and • Take some action (according to your level of responsibility) to correct or report on any unsafe practices or situations you observe in your workplace. PART B 1. The purpose of the plan Once you've made sure you are using your equipment efficiently you should consider the energy efficiency of the equipment itself. Generally speaking, the best time to make sure your equipment is energy efficient is when you are buying it. Look for equipment that has an Energy Rating label that indicates how much energy it uses. You can use Energy Rating labels to determine the comparative running costs of different brands and models so you can then make an informed decision about its running costs. 2. An overview what has been undertaken and why the energy cost of running most equipment over its life far exceeds the cost of purchase and the incremental increase in the cost of can make for a great investment. Remember it is the cumulative energy costs of

running the equipment over its life is likely to be significantly more than the upfront cost of the equipment itself. For example, a $ 1,500 15kW high efficiency motor costs $ 300 more than the standard motor but pays itself back in 8months through cheaper running costs. If you are looking at equipment or infrastructure that is not covered by an Energy Rating label then speak to the equipment supplier about the energy performance, as they should be able to provide your sufficient information to make a comparison between options. 3. The resource areas and targets you have established based on Section C 1,2, Part A; Lighting accounts for up to 10-25% of the electricity bills for many businesses. 1 For some companies it can be as high as 50% .2 That is why this step is so important. Fortunately, reducing your lighting bills is easy. By implementing the tips in this step, businesses can reduce their lighting energy use and running costs by up to 82% Saving dollars can be as simple as: turning off lights • maximizing the use of daylight • switching to more energy efficient lighting • removing lights from over lit areas • zoning your lighting • getting the most out of your existing lighting. This step will also show you that when you invest in energy efficient lighting, the payback can often be surprisingly quick. 4.The measures and tools you will implement to achieve these targets; Meter Hero: That's what start up Meter Hero is offering. As a consumer, all you have to do is grant the company access to your online bills (for water, electricity and gas). 'The company looks at your last two years of usage and creates a baseline. And then every month that you use less than that amount, you get money back. The cash rebates come from a monthly sponsor. In August, Meter Hero is partnering with Rachio, a smart sprinkler system. Record Manually: Some business owners may want to use a simple, paper-based record keeping system. There are certain advantages to using manual record keeping, as listed below. Advantages •Less expensive to set up.

•Correcting entries may be easier with manual systems, as opposed to computerized ones that can leave complicated audit trails. •The risk of corrupted data is much less. •Data loss is less of a risk, particularly if records are stored in a fire-proof environment. • Problems with duplicate copies of the same records are generally avoided. •The process is simplified as you don't need to be familiar with how accounting software calculates and treats your information. 5.Strategies that can be used to ensure staff compliance with environmental requirements and to achieve new targets; Management Operational energy efficiency of equipment can be controlled through operational procures and policies, training and effective signage. There is also a great opportunity to reduce energy use when purchasing new equipment by following the principles outlined. Staff The energy efficiency of individual pieces of equipment is largely in the control of the operator, which means that staff has a large role to play in managing associated energy consumption. Follow proper operating procedures, report any operational or maintenance issues and suggest opportunities to reduce operating costs. 6. Strategies you will use for purchasing and selection of supply chains; At its core, supply chain management is the act of overseeing and managing a supply chain to ensure it is operating as efficiently as possible. That means, amongst other things, ensuring all suppliers and manufacturers are maintaining the desired quality of production and that both camps are engaged in ethical business practices. The latter point is a significant issue faced by many organisations today. If a piece (or pieces) of a supply chain aren't doing business in an ethical manner (think child labor or environmental damage) then the organization receiving goods from that supply chain can suffer negative repercussions as a result. 7. A calculation which will provide information as to the potential savings that can be achieved over time, given the investment; A typical fluorescent bulb uses 15 watts, or 15/1000 = 0.015 kW. This bulb only uses 4 as much power as the bulb in example 1, since 15/60 = ¼.

0.015 kW fluorescent bulb is on for 3.5 hours a day, 2 days a week. In one month, it will be for roughly (3.5 hours / day * 2 days / wk * 4 wks / month) = 28 hours per month. The fluorescent bulb uses 0.015 kW and is on for 28 hours a month. Its energy usage is (0.015 kW * 28 hours / month) = 0.42 kilowatt-hours per month. At the same cost of $ 0.10 per month, the low-use fluorescent bulb costs you ($ 0.10 / kWh * 0.42 kWh / mo.) = $ 0.042 per month, or about four cents. 8. The provisions for communication to periodically discuss and network with colleagues to make adjustments and identify progress; Reporting provisions; In financial accounting, a provision is an account which records a present liability of an entity. The recording of the liability in the entity's balance sheet is matched to an appropriate expense account in the entity's income statement. periodic monitoring, Generally, the main concern of an HR manager when it comes to periodic monitoring is that when it is difficult to ensure compliance of managers even on the performance appraisals that are done just once a year, how to make them to do it more regularly ". Also, they feel employees might feel demotivated because of constant monitoring. It is the responsibility of the organization to ensure that the benefits of periodic monitoring is clearly communicated to everyone, and the process of monitoring is kept very simple which does not over burden the managers and employees at all. specific responsibilities for different aspects of the plan etc. These individuals receive periodic summary reports and briefings on funding consumption, resources and their utilization, and delivery of interim work products and results. Typically, they will focus on reports only if there is significant deviation from the plan.

9.

DATE

AREA

UTILITY

METER READING

20/04/2019

BAR

DISHWASHER

0.945 kwh

21/04/2019

Kitchen

Microwaves

1.200 kwh

22/04/2019

bar

freezers

0.200 kwh

23/04/2019

bar

Ice machines

5.500 kwh

10.Examples how you will evaluate strategies and make adjustments to the improvement plan. •Involve stakeholders: All relevant stakeholders need to be engaged for monitoring, review and evaluation activities to be successful. Clearly communicating the benefits of activities and providing the necessary support creates opportunity for willing participation and ownership. An open process that allows stakeholders access to information increases credibility. •Monitor progress: Successful monitoring delivers timely and relevant information that allows you to track progress towards outcomes and make adjustments to implementation arrangements as necessary. Track progress in a deliberate and systematic manner at regular intervals during implementation. Implementation planning must define the data to be collected and the method used for monitoring. Obtaining advice from experts in data collection during the planning process will contribute to a robust and credible methodology. Monitoring will inform other components of implementation such as risk management. •Review regularly: Factor in reviews as part of your planning process to assess progress of impleme...