BSBSUS401 – Implement and monitor environmentally sustainable work practices
Assessment Task 1: Investigate and analyse workplace environmentally sustainable work practices
– practical activity and portfolio
Environmental regulations in the workplace
1. Recycling
Recycling are to be done where possible, this include recycling of plastic materials such as
plastic boxes, cardboard and so on.
2. Water usage
Save water where possible, this include turning off tap when not in use, sustainable toilet
flushing system and so on
3. Electricity usage
Commercial kitchen can consume great amount of electricity, power should be turned off
where possible and consider the use of solar systems
4. Wastage management
There would be many wastage in the kitchen, it is vital that waste food and waste materials
are disposed sustainability and in the most ethical way
Current workplace policies and procedures
1. Water usage
Right now, the kitchen uses a lot of water for washing, cleaning and cooking. This actual
environmental sustainability problem make the use of water inefficient and lead to wastage
2. Food wastage
There are no clear policies or procedures indicating how waste food should be disposed,
therefore staff dispose them randomly and sometimes incorrectly in the recylcing bins. This
causes serious environmental issues and increase inefficiency
3. Storage
Storage system is not efficient, raw materials are sometimes mixed with cooked food and
stored incorrectly.
4. Electicity
There is no current policies and procedures indicating how electricity should be used
sustainability and controlled to maintain lowest level of usage
Workplace policies and procedures in relation to sustainability legislation, regulation and
codes of practice
1. OHS
The current OHS policies are very up to date, as employees are a resource of the company,
their sustainability and less turn over rate is also important to the company. They are
specifically trained to know their right and what is provided by the kitchen to provide a safe
working environment for them
2. Energy usage
Energy codes of practice as stated by sustainability Victoria include ways of energy savings
method, this include things such as improved operation and maintenance of boilers; water
treatment and combustion air preheating.
3. Lighting
Commercial kitchen require lots of lighting, current code of practice states saving strategies
to maintain and reduce electricity usage through efficient lighting system
Assessment Task 1: Investigate and analyse workplace environmentally sustainable work practices
– practical activity and portfolio
Environmental regulations in the workplace
1. Recycling
Recycling are to be done where possible, this include recycling of plastic materials such as
plastic boxes, cardboard and so on.
2. Water usage
Save water where possible, this include turning off tap when not in use, sustainable toilet
flushing system and so on
3. Electricity usage
Commercial kitchen can consume great amount of electricity, power should be turned off
where possible and consider the use of solar systems
4. Wastage management
There would be many wastage in the kitchen, it is vital that waste food and waste materials
are disposed sustainability and in the most ethical way
Current workplace policies and procedures
1. Water usage
Right now, the kitchen uses a lot of water for washing, cleaning and cooking. This actual
environmental sustainability problem make the use of water inefficient and lead to wastage
2. Food wastage
There are no clear policies or procedures indicating how waste food should be disposed,
therefore staff dispose them randomly and sometimes incorrectly in the recylcing bins. This
causes serious environmental issues and increase inefficiency
3. Storage
Storage system is not efficient, raw materials are sometimes mixed with cooked food and
stored incorrectly.
4. Electicity
There is no current policies and procedures indicating how electricity should be used
sustainability and controlled to maintain lowest level of usage
Workplace policies and procedures in relation to sustainability legislation, regulation and
codes of practice
1. OHS
The current OHS policies are very up to date, as employees are a resource of the company,
their sustainability and less turn over rate is also important to the company. They are
specifically trained to know their right and what is provided by the kitchen to provide a safe
working environment for them
2. Energy usage
Energy codes of practice as stated by sustainability Victoria include ways of energy savings
method, this include things such as improved operation and maintenance of boilers; water
treatment and combustion air preheating.
3. Lighting
Commercial kitchen require lots of lighting, current code of practice states saving strategies
to maintain and reduce electricity usage through efficient lighting system
