[encoded data, 53854 characters]\" alt=\"\" width=\"422\" height=\"372\" /><br /><br /></p>\r\n<ol start=\"4\">\r\n<li><em><strong>Create a cloud-based storage system presentation.</strong></em></li>\r\n</ol>\r\n<p>                 <img src=\"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAHgAAABECAIAAADFvmZTAAAAAXNSR0IArs4c6QAAAARnQU1BAACxjwv8YQUAAAAJcEhZcwAADsMAAA7DAcdvqGQAAAUJSURBVHhe7Zq/axRBFMcPbgnLLWdlJf4D2giKIBa2QXstA2ojKoIgiNhYaaUW/gHaCbYiUUt/kIQgEUIIKKTQRotgQBGV6Plm38zs25nZ7O3sZC6r71jCsvfevJnPfOftzLv0RvyJQqAXJQoHGU0S9OmZmWtXr4x/HT50sLszNknQgPhXk8/Cwjy4dBR3l0DDpHSXdcdAd5d190Br1t3K150EjYm9W/m6w6C7la9jgz6we9erY3vHvDZW39JdSdVGsBM5JDbop0f3jEkZzOaO76vd/gF9Bu0gMD5ltGTQnjIyQH+4f4deS2emDQMKejT3BK4/87Obayv6OSvaPRMGR9vIBv3z+cPN2+dHdy8gaLx+L7/Wew/POY/rFjtH26A/zz5CUf/49BHGbogaaArEeBHQcM+gt5KKDXr50kl8uHr9LHjCX2rDoD0Xng167d4NYP3u1uVv71eg0fkT+xm0J1zq5pGjdepw7kD4ZTjuyxCEvLE0t/7yGaTpxVNH7Jfh+sVp58U52jNHO7fYQNNJ+fubFwx620F/ffyA99E1edw+sNjpwngZgni/3DyHuoYbrWVWdANF157I+QjuuQPhopInuKZubcqkvL1rSlvaN/0VnEEz6HoCsYtKtEes6Pr5CWLBoINgrG+EQdczCmLBoINgrG+k6T85On8Fh0bqI+0Ai0m+DHfA8ON1gUFHYs2gGXQkApHCsKLjgh5mg6QnP/2pbJgm8NejC4Oknw6GhuNwkPaTgUdrVS7OKAHb346mhKKRcpIWgLoOOvjUtkcvQGdT/V5ZcRS0+BY/yoZ+i+JSyyFJKhWdpthMP80yMaNkDSUDfALCRxO1mHSzaLBFFOprt2wMQfQfOgrjyYa2cVUgozNN0QvQ0ASVsxizSh1wo/lqMxP0lLTJO12ROtRzGLORlOAJRtc3OIaiD4M0ybMZ9sQZxfQlycoegnii5lvz0i04AxmdaUoZ7KWijcHrdukAKH0iOiEOPU86e4ru4jJIh3QhF42QtwK6D7Msl7QUeCFDfKbmI1eGOZ2GL41oD4EKhb6c7PnWgYzOeILO112p6zWKBvtcEVJchaKBVIWilYL0sqgUshKjoX0iNHcUmXxQ9XWK1kKxu+EMZC/Epqzl9k7nOEyR5eSgtiM6R0vpCaXlSRmVKFzh4951wBdWolftysSlVVMWuFoWRVBHlApfuTiKHRVOA9lT6ZWHi48srNJw1IqRnWlKWaYOD7f/wSVfr3Kq2o+XDywmQ7q4jT1CG9wMug29Br4MugGsNqYMug29Br4MugGsNqYMug29Br4TAB2n4hMnyvikw4Au13SKk5vYisKZkFSLjCKOUanJ6WD5iZyDjIJXYSNLVMRLPSnO93CkklUqZ4ljfFItLcOArqoH4fOqio9dqdHFgOJGHAhLpwZaMMCTsf2kdBwXLcC0hTx9eEAPA9qs6aCQFaOqio9dqdHrXS4FWR0t12HKdQwJ2irhlsod+ZIKePqYGGgMXK6ZQQoQ5U3dpwJiRdmoLEOcKixDW6DLJSrRslW0InOWKxoSklUa9eDl7RJG0UZNRyIjNWhdMhVfFeVQXY1SBR01B7aidf0sx1oqUdlPaBSdo+3fN7ypeTiGAW0HpuV2j25t4WJvJ3baBsPZ+fCgjYwclrKRoOyUFTxcqAbDgw7Vs3+sHQYdaUIZNIOORCBSGFY0g45EIFIYVjSDjkQgUhhWdCTQfwEkLfVP9bcjKgAAAABJRU5ErkJggg==\" alt=\"\" width=\"120\" height=\"68\" /></p>\r\n<ol start=\"5\">\r\n<li><em><strong>Send an email to Anna(your assessor).</strong></em></li>\r\n</ol>\r\n<p>To: Assessor</p>\r\n<p>From:</p>\r\n<p>Subject:  cloud-based storage presentation</p>\r\n<p>Respected Assessor,</p>\r\n<p>I’m writing this letter to inform you with the implementing and for better understanding of cloud-based storage system. Kindly grant me with the permission to arrange a presentation session. The presentation will take place on 20-09-2021 at 10:00 AM</p>\r\n<p> </p>\r\n<p>This session will be helpful in gaining knowledge about cloud computing. So, I request all of you to attend the presentation.</p>\r\n<p> </p>\r\n<p>Thank you</p>\r\n<p> </p>\r\n<ol start=\"6\">\r\n<li><em><strong>Conduct your cloud-based storage system presentation.</strong></em></li>\r\n</ol>\r\n<p>Presentation date: 20-09-2021</p>\r\n<p>Time: 10:00 AM</p>\r\n<p>We discussed:</p>\r\n<ol>\r\n<li>The key terms and fundamentals of cloud based storage</li>\r\n<li>The procedure used in cloud based storage</li>\r\n<li>From where to get more information</li>\r\n<li>How the implementation of the system will be done.</li>\r\n</ol>\r\n<p> </p>\r\n<p>Few questions that were asked after the presentation:</p>\r\n<ol>\r\n<li>How much rating will be given to the presentation?</li>\r\n<li>Will you recommend the presentation to other employees?</li>\r\n<li>Why it was decided to attend the presentation?</li>\r\n<li>Which element was liked the most about the presentation?</li>\r\n<li>What you dislike about the presentation?</li>\r\n</ol>\r\n<p> </p>\r\n<p> </p>\r\n<h3>Assessment 3</h3>\r\n<ol>\r\n<li><em><strong>Send an email to all employees of Accountants Support (your assessor).</strong></em></li>\r\n</ol>\r\n<p>To: Assessor</p>\r\n<p>From:</p>\r\n<p>Subject: Reviewing the Feedback from employees</p>\r\n<p>Dear Employees,</p>\r\n<p> </p>\r\n<p>We are satisfied perceive the advancement on the cloud information stockpiling that has been as of late carried out at your organization. We are sharp in knowing on how the workers find on its employments.</p>\r\n<p>If it\'s not too much trouble, compassionately send me the staff reaction with following things included. Input: Positive or Negative</p>\r\n<p>Execution level: User cordial or gainful or not Security Level: Is the information secure or not</p>\r\n<p>Preparing: Required further preparing or not? On the off chance that indeed, on what viewpoint?</p>\r\n<p> </p>\r\n<p>Thank you</p>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Write a system usage report</strong></em></li>\r\n</ol>\r\n<p class=\"text-center\"><strong>System Usage Report Analysis of the staff responses</strong></p>\r\n<p> </p>\r\n<p><strong>Consultant 1: </strong>it is good but sometimes when I look for the file, it is not there where it should be. When I look again for it, it is there only which is quite irritating.</p>\r\n<p><strong>Consultant 2: </strong>I take the file from the Dropbox and then work on it and then upload it when I am done with my work. So it is same as the old system.</p>\r\n<p><strong>Consultant3: </strong>it is not straightforward as old system. I receive a file, work on it and then send it to Anna.</p>\r\n<p><strong>Consultant 4: </strong>sometimes the file I am looking for isn’t there.</p>\r\n<p><strong>Consultant 5: </strong>it is complicated but not bad</p>\r\n<p><strong>Consultant 6: </strong>I have no complaints. It does what I want it to do. I like it.</p>\r\n<p><strong>Consultant 4: </strong>on the OneDrive icon, right click in the system and quit OneDrive. This will shut down the app on PC. After the app is shutdown, click on the start menu and search for OneDrive.</p>\r\n<p><strong>Consultant 1: </strong>go to onedrive website to resolve the issue, to find the file use the search function, if it is not working then look in the recycle bin, the file can be found. Also make sure that the account which is in use is where the file has been uploaded</p>\r\n<p><strong>Consultant 3: </strong>open word file and click on it to select it&gt; from the menu bar choose the open option, the file will be open.</p>\r\n<p><strong>Consultant 5: </strong>in cloud system, folders are created. Each folder is labelled as per the responsibility of a person for a file. In this manner, every staff member will get to know what work is assigned to them.</p>\r\n<p><strong>Communicating solution: </strong>during the meeting, the staff needs to communicate about the different solutions. System management team will conduct the meeting and employees of the same department will join. All the important information, planning, creation of new ideas with the solutions as well will be discussed.</p>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><em><strong>Send an email to Anna (your assessor)</strong></em></li>\r\n</ol>\r\n<p>To: Assessor</p>\r\n<p>From:</p>\r\n<p>Subject: Attachment of the system usage report</p>\r\n<p> </p>\r\n<p>Respected assessor</p>\r\n<p> </p>\r\n<p>I have prepared the report related to the issues that were faced by the employees while using OneDrive account. The following concepts are covered in the report:</p>\r\n<p> </p>\r\n<ul class=\"unordered-listing\">\r\n<li>Analysing the response of the staff</li>\r\n<li>Solutions for the issues which are being faced</li>\r\n<li>Communicating solution for all the issues</li>\r\n</ul>\r\n<p> </p>\r\n<p>Kindly find the attached file and go through it and share your views.</p>\r\n<p> </p>\r\n<p>Best Regards</p>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>Update cloud base data storage presentation</strong></em></li>\r\n</ol>\r\n<p> </p>\r\n<ol start=\"5\">\r\n<li><em><strong>Conduct your revised cloud-based storage system presentation.</strong></em></li>\r\n</ol>\r\n<p>Presentation date: 15-09-2021</p>\r\n<p>Time: 10:30AM </p>\r\n<p>In the presentation, we discussed:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Introduce cloud computing</li>\r\n<li>What is cloud?</li>\r\n<li>Procedure involved in cloud based storage system</li>\r\n<li>Drawbacks of cloud computing</li>\r\n<li>Uses od OneDrive</li>\r\n<li>Implementation method of system</li>\r\n<li>Response of staff using OneDrive</li>\r\n<li>Communication solutions</li>\r\n</ul>\r\n<p>Some questions that were asked after the presentation:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>What rating will be given to the presentation?</li>\r\n<li>Will you recommend the presentation to other employees?</li>\r\n<li>What is the most liked in the presentation?</li>\r\n<li>What is the most disliked in the presentation?</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"6\">\r\n<li><em><strong>Send an email to all staff (your assessor).</strong></em></li>\r\n</ol>\r\n<p>To: Staff</p>\r\n<p>From: Subject: Attaching the revised presentation</p>\r\n<p>Dear Staff</p>\r\n<p>This letter is written to inform you that revised presentation is attached to the mail. After encountering the issues and solutions with the system usage, the presentation was revised. The presentation is updated with all the changes which was needed.</p>\r\n<p> </p>\r\n<p>Thank you</p>\r\n<p> </p>', NULL, '', NULL, NULL, 'sample', NULL, NULL, 4, 6, 2, 18, NULL, 'Plan and implement administrative systems BSBADM504', 'To get an idea of our academic experts\' writing styles, see our BSBADM504 Plan and Implement Administrative Systems samples of various assignments done by them.', 'Plan and implement administrative systems BSBADM504', 'plan-and-implement-administrative-systems-bsbadm504', '2021-10-18 02:22:44', '2021-10-23 01:46:11');
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(249, 'Receive and Store Stock (SITXINV001)', '<h3><br />Assessment 1</h3>\r\n<ol>\r\n<li><em><strong>List the details you need to check for the various goods listed on the invoice:</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"216\">\r\n<p><strong>Item Category</strong></p>\r\n</td>\r\n<td width=\"401\">\r\n<p><strong>Details to be checked (quality, temperature etc.)</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"216\">\r\n<p>Dry Goods</p>\r\n</td>\r\n<td width=\"401\">\r\n<p>1.    Quantity must be correct</p>\r\n<p>2.    Packaging should be in good condition</p>\r\n<p>3.    There should be no contamination such as mould, insects.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"216\">\r\n<p>Dairy</p>\r\n</td>\r\n<td width=\"401\">\r\n<p>1.    Quantity must be correct</p>\r\n<p>2.    Expiration date or use by date</p>\r\n<p>3.    Product temperature</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"216\">\r\n<p>Fruit &amp; Vegetables</p>\r\n</td>\r\n<td width=\"401\">\r\n<p>1.    There should be no sign of damage or bruised</p>\r\n<p>2.    It should look firm and must smell fresh</p>\r\n<p>3.    Quantity must be correct</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"216\">\r\n<p>Paper Products</p>\r\n</td>\r\n<td width=\"401\">\r\n<p>1.    Packaging should not be broken and there should be no damage</p>\r\n<p>2.    Quantity should be correct</p>\r\n<p>3.    No wet, moist and marks</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"216\">\r\n<p>Chemicals</p>\r\n</td>\r\n<td width=\"401\">\r\n<p>1.    Packaging should be in good condition</p>\r\n<p>2.    Quantity should be correct</p>\r\n<p>3.    Container should be properly sealed and there should be no damage.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"216\">\r\n<p>Beverages</p>\r\n</td>\r\n<td width=\"401\">\r\n<p>1.    Expiry date or Use-by-dates</p>\r\n<p>2.    There should be no leakage</p>\r\n<p>3.    For fresh products, there should be proper temperature.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"216\">\r\n<p>Linen</p>\r\n</td>\r\n<td width=\"401\">\r\n<p>1.    Quantity should be correct</p>\r\n<p>2.    Quality should be good</p>\r\n<p>3.    There should be no damage, no strain and no mark.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>List the correct storage areas and storage conditions for the supplied goods:</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"216\">\r\n<p><strong>Item Category</strong></p>\r\n</td>\r\n<td width=\"401\">\r\n<p><strong>Details to be checked (quality, temperature etc.)</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"216\">\r\n<p>Dry Goods</p>\r\n</td>\r\n<td width=\"401\">\r\n<p>There should be well ventilation for dry fruits and should not be exposed to the sunlight as it will reduce the shelf life.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"216\">\r\n<p>Dairy</p>\r\n</td>\r\n<td width=\"401\">\r\n<p>Other stock should be stored separately from the dairy products as they will absorb the odour of the other foods. The dairy product should be stored between the temperature of 2 degree Celsius and 4 degree Celsius.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"216\">\r\n<p>Fruit &amp; Vegetables</p>\r\n</td>\r\n<td width=\"401\">\r\n<p>There is high water content in many fruits and vegetables which means leaves can be frezzed at low temperature. This will cause the leaves to lose its structure and texture.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"216\">\r\n<p>Paper Products</p>\r\n</td>\r\n<td width=\"401\">\r\n<p>For paper product, the idle holding storage temperature should be between 20-22 degree Celsius and it should be away from the sunlight and also from the items that can cause contamination.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"216\">\r\n<p>Chemicals</p>\r\n</td>\r\n<td width=\"401\">\r\n<p>Where the food items are stored chemicals should never be stored at the same place. It should be stored at a designated place in order to prevent contamination of food items.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"216\">\r\n<p>Beverages</p>\r\n</td>\r\n<td width=\"401\">\r\n<p>Fresh juice should be stored in fridge or in a cool place where the temperature is between 1 degree Celsius and 4 degree Celsius.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"216\">\r\n<p>Linen</p>\r\n</td>\r\n<td width=\"401\">\r\n<p>The holding storage temperature for Linen is 20-22° C, away from sunlight, away from items which could cause contamination or stains, secured to prevent vermin access</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p>  </p>\r\n<ol start=\"3\">\r\n<li><em><strong>Which items listed on the invoice would need to be labelled for storage? Which details would this include (Provide 1 example for details on a label)</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"660\">\r\n<tbody>\r\n<tr>\r\n<td width=\"660\">\r\n<p><strong>Items to be labelled</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"660\">\r\n<p> </p>\r\n<p>The packet is sealed. For example: chips box, sack of salt and it should not be labelled. Some of the items come in sealed packet like sauces, packed meat, it should be kept in separate container and it needs labelling.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"660\">\r\n<p><strong>Label Content</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"660\">\r\n<p> </p>\r\n<p>Product name</p>\r\n<p>Delivery date</p>\r\n<p>Use by date</p>\r\n<p>Direction to staff</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>Provide 5 examples for safe manual handling provisions to transport this delivery to storage.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"678\">\r\n<p>Examples for safe manual handling</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"678\">\r\n<p>1. Safe lifting technique should be used. For example: adopt a stable position and the posture should be good.</p>\r\n<p>2. Assessing what needs to be done- weight and distance needs to be involved.</p>\r\n<p>3. make sure the grip is good. Head should be kept straight and muscle of thigh should be used to stand up.</p>\r\n<p>4. Once the load is assessed, step right up close to it.</p>\r\n<p>5. Check the route, it should be free of obstructions.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"5\">\r\n<li><em><strong>You have identified that the delivery includes field tomatoes instead of the Roma tomatoes that were ordered. Some of the Mangoes have black spots. What would you do to handle these problems and what are the requirements to document these discrepancies?</strong></em> (Consider multiple scenarios – for example no Roma tomatoes are available; the supplier does not agree that the black spots on the mangoes have a negative effect on quality because he knows you are not a chef; you are not sure what replacement would be adequate etc. )</li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"678\">\r\n<p><strong>Actions and documentation</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"678\">\r\n<p>On the delivery docket the item should be noted. The customer should contact the business if an item is missing or damaged as soon as the item is bought. A delivery note should be made by the person delivering shipment on behalf of the customer if any goods are damaged. Then replacement will be sent by the supplier.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"6\">\r\n<li><em><strong>Provide 3 examples for stock control documentation you will use to record this delivery and explain how these work. (If you have no access to an electronic system your trainer will assess this on another occasion). How many items did you receive as part of your delivery?</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"678\">\r\n<p>Examples</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"678\">\r\n<p> </p>\r\n<p>Buyers use the order forms to write what is being purchased. For requesting product and services from the suppliers, order form should be used. By using order form one can clearly specify the date of delivery, information of billing or the detail of the supplier.</p>\r\n<p> </p>\r\n<p>Paper statement is a delivery docket that matches the delivery of the goods. It is a document that clarifies the delivery of the goods to buyers who must sign it.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"678\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"678\">\r\n<p>Number of items received</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"678\">\r\n<p>20 item every delivery, every 3 days, different suppliers<strong>.</strong></p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p><em> </em></p>\r\n<ol start=\"7\">\r\n<li><em><strong>In which sequence would you store the received goods in this delivery – list the key categories with examples from your invoice. This must also include the security provisions for e.g. expensive items.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"660\">\r\n<tbody>\r\n<tr>\r\n<td colspan=\"2\" width=\"660\">\r\n<p><strong>Sequence of storing received goods</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"308\">\r\n<p>Frozen goods</p>\r\n</td>\r\n<td width=\"352\">\r\n<p>Prawns 22 $/kg</p>\r\n<p>Arancini 12 $/kg</p>\r\n<p>Ice Cream 10 $/kg</p>\r\n<p>Gnocchi 14 $/kg</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"308\">\r\n<p>Perishables</p>\r\n</td>\r\n<td width=\"352\">\r\n<p>Milk 1.18 $/L</p>\r\n<p>Butter Unsalted 2.83 $/kg</p>\r\n<p>Letuce 1.60 $/kg</p>\r\n<p>Tomato Roma 2.30 $/kg</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"308\">\r\n<p>Non-perishables</p>\r\n</td>\r\n<td width=\"352\">\r\n<p>Salt 0.80 $/kg</p>\r\n<p>Pasta 1.10 $/packet</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"8\">\r\n<li><em><strong>You</strong><strong> are storing all items in the designated storage areas. How should these be arranged to maximise use of stock and to prevent any contamination issues?</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"678\">\r\n<p><strong>Storage of all items</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"678\">\r\n<p> </p>\r\n<p>Rotating stock means arranging the oldest units in inventory. So that it can be sold before the new units. Stock rotation is applied for avoiding the loss of stock, stock from getting damaged and also the stock not look old or tired.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"9\">\r\n<li><em><strong>After placing all items in storage you double check all storage areas and you notice the following issues. What will be your actions for documentation, reporting and disposal where relevant?</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"678\">\r\n<p>1.    Some lettuces in the coolroom were not covered and start to look tired</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"678\">\r\n<p><strong>Action: </strong>Part of damaged lettuce should be removed, bucket should be changed.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"678\">\r\n<p>2.    8 cans of whole peeled tomatoes in the dry store will expire in 28 days</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"678\">\r\n<p><strong>Action: </strong>Try using it as soon as possible.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"678\">\r\n<p>3.    The vacuum seal of a small pack of chicken drumsticks is broken and the content smells</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"678\">\r\n<p><strong>Action: </strong>Remove all the stuff that is inside and clean everything.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"678\">\r\n<p>4.    A near empty container with bleach in the chemical cupboard has a crack which causes seepage of product</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"678\">\r\n<p><strong>Action: </strong>Container should be changed immediately clean the area where there is leak aging.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p><em> </em></p>\r\n<ol start=\"10\">\r\n<li><em><strong>List 5 measures which could be used to ensure that all storage areas you use to store the delivery of your order are safe and secure to prevent stock losses.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"678\">\r\n<p>Measures to secure storage areas</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"678\">\r\n<p>1. Storage areas should be cleaned regularly.</p>\r\n<p>2. Storage area temperature should be maintained.</p>\r\n<p>3. On labelling goods storage data should be mentioned.</p>\r\n<p>4. Date on packaged good should be checked.</p>\r\n<p>5. The packaging quality of storage containers.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"11\">\r\n<li><em><strong>As part of daily and weekly checking processes of goods and storage areas, you are required to check, wash and sanitise them. How would you ensure the following areas are clean, sanitised, in good order and free from vermin?</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"115\">\r\n<p>Storage area</p>\r\n</td>\r\n<td width=\"501\">\r\n<p>Requirement to clean and maintain</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"115\">\r\n<p>Floors:</p>\r\n</td>\r\n<td width=\"501\">\r\n<p>·         Normal water should be used with detergents and add sanitizer for washing floors</p>\r\n<p>·         Wait until it dries.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"115\">\r\n<p>Walls:</p>\r\n</td>\r\n<td width=\"501\">\r\n<p>·         Normal water is to be used with detergents for washing the wall.</p>\r\n<p>·         Rinse properly</p>\r\n<p>·         Dry</p>\r\n<p>·         Disinfectants should be used for cool rooms.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"115\">\r\n<p>Shelving:</p>\r\n</td>\r\n<td width=\"501\">\r\n<p>·         Use hot water with detergent</p>\r\n<p>·         Rinse properly</p>\r\n<p>·         For eliminating potential rust, check for flaking paint.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"115\">\r\n<p>Pest Control</p>\r\n</td>\r\n<td width=\"501\">\r\n<p>·         Fly screen and plastic curtains should be installed.</p>\r\n<p>·         Cracks, holes and damp spots should be eliminated.</p>\r\n<p>·         UV lights, fly strips</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"12\">\r\n<li><em><strong>Explain the following stock control systems in detail with an example for each:</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"149\">\r\n<p>Stock Control System</p>\r\n</td>\r\n<td width=\"467\">\r\n<p>Description</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"149\">\r\n<p>Bin Card System</p>\r\n</td>\r\n<td width=\"467\">\r\n<p>A <a href=\"https://www.allbusinesstemplates.com/template/X3LSJ/bin-card-format/\">BIN Card</a> records all the status of a good held in stock. BIN CARD will be used by the large stock warehouses for recording a running balance of stock in hand.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"149\">\r\n<p>Imprest system</p>\r\n</td>\r\n<td width=\"467\">\r\n<p>It can be manually or automatic system that includes setting of recorder point for reminding the level of stock so that to prevent running out of stock.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"149\">\r\n<p>Integrated point-of-sale system</p>\r\n</td>\r\n<td width=\"467\">\r\n<p> </p>\r\n<p>System which is used to record deliveries is automatically used barcodes. When the bar code is scanned it will automatically update the stock level.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"149\">\r\n<p>Ledger system</p>\r\n</td>\r\n<td width=\"467\">\r\n<p>It is a system which records every movement of stock.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>', NULL, '', NULL, NULL, 'sample', NULL, NULL, 5, 4, 2, 19, NULL, 'Receive and Store Stock SITXINV001', 'Receive and Store Stock SITXINV001 sample work writer will provide you assistance in completing the academic submission on time', 'Receive and Store Stock SITXINV001', 'receive-and-store-stock-sitxinv001', '2021-10-18 03:13:38', '2021-10-23 02:31:02');
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(250, 'Manage Risk (BSBRSK501)', '<br />\r\n<h3>ASSESSMENT 1</h3>\r\n<ol>\r\n<li><em><strong>Purpose of risk management standards. Give an example</strong></em></li>\r\n</ol>\r\n<p>For the identification of organization’s threats, vulnerabilitiesfor the determination of risk, these standards have been set. It is the main part of the overall process of the organization.</p>\r\n<p>Example: ISO 31000, published in 2009, it provides the guideline for the effective management of risk. The generic approach is outlined for risk management, which is applicable to various kinds of risk and can be used by any organization.</p>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Outline Risk Management Principles and give 11 principles</strong></em></li>\r\n</ol>\r\n<p>ISO 31000:2009 can be used for balancing the process of risk management. A common approach is provided in the support of standards that deals with the specific risk. ISO 31000 has been organized by the 11 risk management principles. An idea, rule or a truth about a subject is referred to management principle.</p>\r\n<p>Risk management principles are as follows:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Risk management establishes and sustains value.</li>\r\n<li>An organization’s integral part is risk management</li>\r\n<li>Risk management is decision making’s part.</li>\r\n<li>Risk management helps to addresses uncertainty.</li>\r\n<li>Risk management is systematic</li>\r\n<li>The basis of risk management is on the best available information.</li>\r\n<li>Risk management is tailored.</li>\r\n<li>Human and cultural factors are taken into account in risk management.</li>\r\n<li>There is transparency in risk management</li>\r\n<li>It is dynamic</li>\r\n<li>It facilitates Continuous improvement of the organization</li>\r\n</ul>\r\n<p><em><strong> </strong></em></p>\r\n<ol start=\"3\">\r\n<li><em><strong>What is the requirements of WHS legislation in relation to risk management?</strong></em></li>\r\n</ol>\r\n<p>Persons who can ensure health and safety to risk management by the elimination of health and safety is required by the WHS Act and Regulations.</p>\r\n<p>It can be managed by:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Identification of hazards – finding out what causes harm.</li>\r\n<li>Assessment of risks if necessary – understandingthe harm that could be caused by the.</li>\r\n<li>Risk Controlling – implementing the most effective controllable measure</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>What factors should be considered in determination of risk control measures for hazardous manual tasks?</strong></em></li>\r\n</ol>\r\n<p>The factors that must be considered in determining risk control measures are:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Usability</li>\r\n<li>Credibility</li>\r\n<li>Complexity</li>\r\n<li>Complete- ness</li>\r\n<li>Adaptability</li>\r\n<li>Validity</li>\r\n<li>Cost</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"5\">\r\n<li><em><strong>What is the purpose of risk management policies and procedures in the workplace?</strong></em></li>\r\n</ol>\r\n<p>To make sure that every worker is getting the safe place to work is the main purpose of the organizational policies. Organizational policies and procedures must be utilized by every employee to ensure that risk for every employee is as low as possible. Risk management helps to provide the guidance about the risk management for the achievement of corporate objectives and to be sure about the financial sustainability. The main goal of risk management is identification of problem even before it take place.</p>\r\n<p> </p>\r\n<ol start=\"6\">\r\n<li><em><strong>Give three examples of the impact of risks on a workplace if risks are not identified</strong></em></li>\r\n</ol>\r\n<p><strong>Customer Dissatisfaction </strong>– Customers the main key point of an organization. If the customer is dissatisfied, then he/she will go to the other business. And the will surely share their experience on social media.</p>\r\n<p><strong>Missed Opportunities</strong> – Avoidingthreats and opportunities in achieving business objectives can also lead to missed opportunities. If an opportunity is missed, it can lead to the loss in the market share.</p>\r\n<p><strong>Negative or Damaged Reputation</strong> – If the customer is dissatisfied then it can lead to the bad reputation of the company. So identification of risk is must for not damaging the reputation of the company.<br /><br /><br /></p>\r\n<ol start=\"7\">\r\n<li><em><strong>Outline a procedure that companies use for analyzing risks</strong></em></li>\r\n</ol>\r\n<p><strong>Identify and Quantify Uncertainty</strong></p>\r\n<p>The goal in risk analysis is the identification of source of uncertainty. For example: our competitor’s price might not be known to us, but based on the known production and cost we can place bounds on it. It is not possible to know the exact people shopping at a store but examination can be done through past data.</p>\r\n<p><strong>Compute the Impact of Uncertainty</strong></p>\r\n<p>The next step is accurate estimation of impact of the uncertainties. For example: it is not possible to predict the product’s demand, but we can still know our net profit on the basis of our cost and margin. We can also calculate the number of salesperson required.</p>\r\n<p><strong>Complete a Risk Analysis Model</strong></p>\r\n<p>Model has inputs which are uncertain and known as uncertain variables. The model helps to calculate outputs such as net profit.</p>\r\n<p><strong>Explore the Model with Simulation</strong></p>\r\n<p>Risk model can be used in several ways but the most effective way is exploration of outcomes using simulation. We can use software for a model in excel such as Frontline’s risk solver. Simulation performs many experiments or trials. Simulation model can often results that are surprising to the management.</p>\r\n<p><strong>Analyze the Model Results</strong></p>\r\n<p>We care about the many possible values for the outcomes, being from the net profit to environmental impact. For example: range of outcomes is summarized using various kinds of statics. It is very useful to create charts for visualization of the results.</p>\r\n<p><strong>Make Decisions to Better Manage Risk</strong></p>\r\n<p>When risk analysis model are used then payoff comes. Risk and return of different projects are compared as well to take the better decision. For the management of the risk.     </p>\r\n<p> </p>\r\n<ol start=\"8\">\r\n<li><em><strong>Discuss three sources of information that a company could use.</strong></em></li>\r\n</ol>\r\n<p><strong>Agency records</strong></p>\r\n<p>The agency records that are maintained by a government contractor with the purpose of management of records.</p>\r\n<p><strong>Market research</strong></p>\r\n<p>Market research is an effort for gathering information about targeted market in an organized way.</p>\r\n<p><strong>Published literature                                                             </strong></p>\r\n<p>It contains original research data and is published in a peer-viewed journal.</p>\r\n<p> </p>\r\n<ol start=\"9\">\r\n<li><em><strong>Describe three examples of tools or techniques that can be used by the company to identify risks as part of a risk assessment process.</strong></em></li>\r\n</ol>\r\n<p><strong>Documentation Reviews</strong></p>\r\n<p>In this the review of projects that is related to the documentation lesson learned is identified for measuring the risk.</p>\r\n<p><strong>Delphi Technique</strong></p>\r\n<p>Expert’s team is consulted regularly. All the required information is sent to experts, responses are compiled, and results are sent back for further review</p>\r\n<p><strong>Risk Register</strong></p>\r\n<p>A Risk Register is a document that is being updated on regular basis throughout the life cycle of the project.</p>\r\n<p> </p>\r\n<ol start=\"10\">\r\n<li><em><strong>Detail four options that a company could take to control risks.</strong></em></li>\r\n</ol>\r\n<p><strong>Transferring Risk</strong></p>\r\n<p>With the usage of various insurance, or by transferring payment to the one who is ready to take the risk, transferring risk can be easily achieved</p>\r\n<p><strong>Tolerating Risk</strong></p>\r\n<p>When there is no action taken to eliminate the risk then it is a tolerating risk. This is because the activity is not cost effective.</p>\r\n<p><strong>Treating Risk</strong></p>\r\n<p>Treating Risk is controlling the risk through actions that can reduce the risk occurring or minimizing the impact even before it occurs.</p>\r\n<p><strong>Terminating Risk</strong></p>\r\n<p>Terminating Risk is the most ignored method of dealing with the risk. This method is most approached which should be favored .</p>\r\n<p><em><strong> </strong></em></p>\r\n<ol start=\"11\">\r\n<li><em><strong>What four procedures a company could use to minimize risk?</strong></em></li>\r\n</ol>\r\n<p><strong>Obtain insurance</strong></p>\r\n<p>Risk is not completely reduced by the insurance but small businesses gets the support as the entire financial burden that is associated with the inventory or any injury by reducing the risk.</p>\r\n<p><strong>Create a management risk plan </strong></p>\r\n<p>Businesses are not completely secured with the insurance only. To reduce the risk proactive steps need to be taken. For example, if two people are working on the same job and one is on leave without giving any prior notice then the other employee can look after his/her work.</p>\r\n<p><strong>Expand the offerings of the business</strong></p>\r\n<p>The risk will be lesser if more number of offerings are being provided as the amount of risk is less because of the availability of the funds. If business is running on a single product then the chances of its shutting down is more as the public might lose interest in that.</p>\r\n<p><strong>Lead by example</strong>- culture of the company plays an important role in reducing the risk of an accident or the injury. Safety measures are taken by the top management by spreading the initiatives to promote a safer workplace inviting all the employees of the organization to participate in safety committee.</p>\r\n<p><strong>Act quickly- </strong>If some is hurt in a workplace then effective measures should be taken to report and investigate the whole matter. The employee can get the early care and treatment and the cost will be less as well.it should also be examined that what actually happened in order to take necessary actions to further avoid the risk.</p>\r\n<br />\r\n<h3>Assessment 2</h3>\r\n<ol>\r\n<li><em><strong>Develop a risk briefing report</strong></em></li>\r\n</ol>\r\n<p><strong>Risk Briefing Report</strong></p>\r\n<p><strong> Introduction</strong></p>\r\n<p>      The organizations has its set up in Australia and explicitly in the Brisbane district. They are the makers of skincare products. Due to the idea of the organization, it is to find an appropriate risk analysis. A risk analysis will help to figure out all issues that can happen in the market. The report will present all the risks. There are various risks that are being looked by</p>\r\n<p>NatureCare Products.</p>\r\n<p><strong>Scope</strong></p>\r\n<p>The scope tells a way which is to be followed demonstrates a specific way that need to be followed to address all the issues. The risk preparation is set for applying the trouble to the representatives at NatureCare Products. The scope has featured some of the things.</p>\r\n<ul class=\"unordered-listing\">\r\n<li>The primary thing is to carry out the risk is the most important thing underlined in the scope. NatureCare products should seek for an obligation for the guarantee that the risk is executed fruitfully. This can be done through investigation, assessment, and risk treatment. NatureCare Products will utilize the laws, techniques, and rules in the business.</li>\r\n<li>Training and information improvement NatureCare Products focuses on giving guarantee that every partner is familiar with the risk.</li>\r\n<li>Continuous monitoring of the performance of the risk management and reviewing the overall process if the NatureCare Products will make sure that  there is regular review of all the procedures to give light to all the mistakes. It will make sure that resources are utilized in an efficient manner.</li>\r\n</ul>\r\n<p> </p>\r\n<p>Below is the NatureCare Products\' risk manaagement scope policy:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Enhancement of climate where every partner knows the obligations.</li>\r\n<li>Ensuring that the NatureCare Products can obtain its goals by using the risks instructions report.</li>\r\n<li>Make sure that the leaders are active when taking the decision.</li>\r\n<li>Making sure that all the business measures have negligible risk.</li>\r\n</ul>\r\n<p><strong>An Outline of the Risk Management Process</strong></p>\r\n<p>NatureCare Products brings the questionable risk that could have affect the business task. A risks could affect the business goals. Recent risk will be fused by the underlying arrangements.</p>\r\n<p> </p>\r\n<p><strong>PESTLE ANALYSIS</strong></p>\r\n<p><strong>Political Factor</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"396\">\r\n<p><strong>Factor</strong></p>\r\n</td>\r\n<td width=\"396\">\r\n<p><strong>Risks treatment as applicable.</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Country’s general elections are been looked.</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>Government can change its policies.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Current policies should be considered by NatureCare Products</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>Operations are being impacted by the government</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Evaluation of any pending issues in legislation, regulations, and taxation.</p>\r\n</td>\r\n<td width=\"396\">\r\n<p><strong> </strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Trends involved in regulation or either deregulation</p>\r\n</td>\r\n<td width=\"396\">\r\n<p><strong> </strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Approach of government towards the business’</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>Protection of customer, environment, social responsibility</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><strong>Economic factor</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"396\">\r\n<p><strong>Factor</strong></p>\r\n</td>\r\n<td width=\"396\">\r\n<p><strong>Risks treatment as applicable</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Evaluation of the growth, stagnation, or declination of the economy.</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>Monitoring of trade rates, for example, surveying the effect on modest imports.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Examination of the stability of the exchange rates and their variations.</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>For future development, regular audit of economy information</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Understanding of the trends in unemployment in the nation.</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>For the survey accessibility regular audit the information</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p><strong> </strong></p>\r\n<p><strong>Technological factor</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"396\">\r\n<p><strong>Factor</strong></p>\r\n</td>\r\n<td width=\"396\">\r\n<p><strong>Risks treatment as applicable</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Existence of modern technology</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>Evaluation of the modest technologies and how to utilize them</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Industry is introduced with advance products</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>Technological trends needs to be Understand in the whole industry and what impact on the entire industry is there.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Change of working patterns</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>Examination of the effects of the technological trends</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p><strong> </strong></p>\r\n<p><strong>Legal Factor</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"396\">\r\n<p><strong>Factor</strong></p>\r\n</td>\r\n<td width=\"396\">\r\n<p><strong>Risks treatment as applicable</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Consumer law</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>Understanding of consumer litigation</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Changes in incentives of consumer protection</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>Examine the level of government  involvement during consumer protection incentives</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Changes in legislation</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>Reviewing administrative changes for deciding its effect on the business.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p><strong> </strong></p>\r\n<p><strong>Environmental Factors</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"293\">\r\n<p><strong>Factor</strong></p>\r\n</td>\r\n<td width=\"301\">\r\n<p><strong>Risk treatments as applicable</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"293\">\r\n<p>Natural requirements</p>\r\n</td>\r\n<td width=\"301\">\r\n<p>For continuous practice and ordinary improvement regularly surveying is needed</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"293\">\r\n<p>Natural legislation</p>\r\n</td>\r\n<td width=\"301\">\r\n<p>To take the guarantee that business is meeting all its needs, Checking of Environmental enactment is done</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><strong>Risks</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"396\">\r\n<p><strong>Risks</strong></p>\r\n</td>\r\n<td width=\"396\">\r\n<p><strong>Treatment</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Lack of reputation</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>Making sure that customer service is excellent</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Proper usage of resources</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>Invest in non-insurable risks.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Significant investment failure</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>Availability of emergency funds</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Risks that are Non-insurable risks</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>Use of protective gear in the workplace.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p><strong> </strong></p>\r\n<p><strong>Internal and External Stakeholders</strong></p>\r\n<p><strong> </strong></p>\r\n<p><strong><u>Internal Stakeholders</u></strong></p>\r\n<p>Following are included in internal stakeholders</p>\r\n<ul class=\"unordered-listing\">\r\n<li>CEO</li>\r\n<li>Operation Managers</li>\r\n<li>Employees</li>\r\n<li>Accountants</li>\r\n</ul>\r\n<p><strong><u>External Stakeholders</u></strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Distributors</li>\r\n<li>Customers</li>\r\n<li>Retailers</li>\r\n<li>Shareholders</li>\r\n</ul>\r\n<p> </p>\r\n<p><strong><u>Strengths and Weakness for NatureCare Products</u></strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"396\">\r\n<p><strong>Strengths</strong></p>\r\n</td>\r\n<td width=\"396\">\r\n<p><strong>Weakness</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>NatureCare products are eco-friendly and are  of the supreme quality</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>Challenges in business risk management process is induced</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Access to products are provided by the E-commerce websites</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>Higher rate of competition from other industry players.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Quality of the products is taken into consideration as products are available with the main branch of the organization</p>\r\n</td>\r\n<td width=\"396\">\r\n<p>Risk of human resource risks due to not proper workforce who is not willing to cooperate with the business</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"396\">\r\n<p>Good relationship is maintained by the company with their customers and business distributors</p>\r\n</td>\r\n<td width=\"396\">\r\n<p><strong> </strong></p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><strong><u>Critical Success Factor</u></strong></p>\r\n<p>Following factors are involved in the success for the NatureCare products</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Hiring of capable and hardworking workers for the new branch.</li>\r\n<li>For the promotion of the product creation of a good marketing campaign is needed</li>\r\n<li>Negotiating with suppliers about the new contracts with the suppliers</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Send an email to the CEO</strong></em></li>\r\n</ol>\r\n<p>To: Assessor</p>\r\n<p>From:</p>\r\n<p>Subject: Attachment of the risk briefing report</p>\r\n<p>Dear Assessor,</p>\r\n<p>I\'m writing this mail to inform you that I have attached a proposal related to the risk management with this mail. During the meeting, a few issues were brought into the consideration. Success factors that are needed in the improvisation at new branches are also outlined. Other changes are also discussed that needs to be remembered.</p>\r\n<p>Kindly go through the attached report, and please share your valuable feedbacks with me.</p>\r\n<p>Best Regards,</p>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><em><strong>Send an email to team</strong></em></li>\r\n</ol>\r\n<p>To: Team</p>\r\n<p>From:</p>\r\n<p>Subject: Plan of risk Management</p>\r\n<p>Dear Team,</p>\r\n<p>This email is writing to thank all the team members who were there in the ups and downs of the business. As you all know that new branches of the companies have been opened at different location, all this is possible on because of everyone’s collaboration. I would also like to inform that a plan to manage risk is prepared for the new branch, therefore a meeting will be held at 15-09-2021, the timings will be from 12 noon to 2 pm. The main motive of the meeting is to discuss about the risk involved and also about the management of the risk.</p>\r\n<p>Best Regards</p>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>Conduct team meeting</strong></em></li>\r\n</ol>\r\n<p>Meeting- 20-09-2021</p>\r\n<p>Time: 12:00 PM</p>\r\n<p>In the meeting</p>\r\n<p> </p>\r\n<p>The process of risk management according to the organization’s policy and procedure</p>\r\n<ul class=\"unordered-listing\">\r\n<li>CEO undertook the annual identification of risk. This includes the assessment of the consequence and risk.</li>\r\n<li>For all business activities there is inclusion of a Risk Management Assessment for all business activities</li>\r\n<li>Make sure that risk management processes are incorporated</li>\r\n<li>Define procedure for risk management</li>\r\n<li>Documentation of all risks</li>\r\n<li>Risk management procedure at appropriate intervals.</li>\r\n</ul>\r\n<p>All the risks that we have identified and potential risk treatments</p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"318\">\r\n<p><strong>Risks identified </strong></p>\r\n<p><strong> </strong></p>\r\n</td>\r\n<td width=\"318\">\r\n<p><strong>Risk treatments </strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"318\">\r\n<p>War and civil unrest.</p>\r\n</td>\r\n<td width=\"318\">\r\n<p>Risk removal</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"318\">\r\n<p>Expropriation without just compensation.</p>\r\n</td>\r\n<td width=\"318\">\r\n<p>Make sure that supply chain can withstand unplanned disruptions. </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"318\">\r\n<p>Embargoes cause trade losses</p>\r\n</td>\r\n<td width=\"318\">\r\n<p>Save funds for future</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"318\">\r\n<p>Political risk influenced by the environment</p>\r\n</td>\r\n<td width=\"318\">\r\n<p>Wisely use risk management dollars</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"318\">\r\n<p>Rate fluctuations</p>\r\n</td>\r\n<td width=\"318\">\r\n<p>Wisely use risk management dollars</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"318\">\r\n<p>A shift in government policy or regulations</p>\r\n</td>\r\n<td width=\"318\">\r\n<p>Risk mitigate</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"318\">\r\n<p>Security incidents</p>\r\n</td>\r\n<td width=\"318\">\r\n<p>WHS policies and procedures are better</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"318\">\r\n<p>Service outages</p>\r\n</td>\r\n<td width=\"318\">\r\n<p>Training and development session</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"318\">\r\n<p>Legal disputes</p>\r\n</td>\r\n<td width=\"318\">\r\n<p>Proactive steps need to be taken</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"318\">\r\n<p>The risk of company’s license to operate</p>\r\n</td>\r\n<td width=\"318\">\r\n<p> Implementation of specific policies, procedures and protocols</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"318\">\r\n<p>Infections at workplace</p>\r\n</td>\r\n<td width=\"318\">\r\n<p>Better WHS policies and procedures</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"318\">\r\n<p>UV radiation</p>\r\n</td>\r\n<td width=\"318\">\r\n<p>Better WHS policies and procedures and installing sun ray protection equipment</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"301\">\r\n<p><strong>Risks</strong></p>\r\n</td>\r\n<td width=\"308\">\r\n<p><strong>Potential treatment</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"301\">\r\n<p>Embargoes leads to trade loss</p>\r\n</td>\r\n<td width=\"308\">\r\n<p>Shift to different line of product to avoid the trade loss</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"301\">\r\n<p>Political risk influenced by environment</p>\r\n</td>\r\n<td width=\"308\">\r\n<p>Wisely use risk management dollars</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"301\">\r\n<p>The risk of having your company’s license to operate</p>\r\n</td>\r\n<td width=\"308\">\r\n<p>Implementation of specific policies, procedures and protocols</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"301\">\r\n<p>Economic sanctions are introduced</p>\r\n</td>\r\n<td width=\"308\">\r\n<p>Bring new opportunities into consideration</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"301\">\r\n<p>Rate fluctuations</p>\r\n</td>\r\n<td width=\"308\">\r\n<p>Start liquidating of the foreign exchange money</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><strong>Ideas for Risk treatment measures</strong></p>\r\n<p><strong>Accept the risk</strong><br /> Accepting the risk means knowing about the risk but not taking any action to avoid it.</p>\r\n<p><strong>Avoid the risk</strong><br /> Risk can be avoided to by changing the plan. It is better to avoid the risk when its impact is high on the company</p>\r\n<p><strong>Transfer the risk</strong><br /> Transference is a risk management strategy is not very common.<br /><br /></p>\r\n<ol start=\"5\">\r\n<li><em><strong>Develop a risk management plan</strong></em></li>\r\n</ol>\r\n<p><strong>Risk Management Plan</strong></p>\r\n<p><strong>NatureCare Products</strong></p>\r\n<p>The risk management process will be used by the management team to ensure risk control methods are included in all organisational planning, management of operations and governance.</p>\r\n<p><strong>Definitions</strong></p>\r\n<p>The following definitions are based on the Australian and New Zealand Risk Management Standard AS/NZS 4360:2004.</p>\r\n<p><strong>Risk</strong></p>\r\n<p>The chance of something happening which will have an impact upon objectives. It is measured in terms of consequence and likelihood. </p>\r\n<p><strong>Likelihood</strong></p>\r\n<p>A qualitative description or synonym for probability or frequency.</p>\r\n<p><strong>Consequence</strong></p>\r\n<p>The outcome of an event or situation, expressed qualitatively or quantitatively, being a loss, injury, disadvantage or gain. There may be a range of possible outcomes associated with an event.</p>\r\n<p><strong>Risk assessment</strong></p>\r\n<p>The overall process of risk analysis and risk evaluation.</p>\r\n<p><strong>Risk treatment/control methods</strong></p>\r\n<p>Selection and implementation of appropriate options for dealing with risk.</p>\r\n<p>Conceptually, treatment options will involve one or a combination of the following five strategies:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Avoid the risk.</li>\r\n<li>Reduce the likelihood of occurrence.</li>\r\n<li>Reduce the consequences of occurrence.</li>\r\n<li>Transfer the risk.</li>\r\n<li>Retain/accept the risk.</li>\r\n</ul>\r\n<p>Risk management process</p>\r\n<p>The systematic application of management policies, procedures and practices to the tasks of establishing the context, identifying, analyzing, evaluating, treating, monitoring and communicating risk.</p>\r\n<p><strong>Risk management procedure</strong></p>\r\nThis risk management plan template should be used. The following procedure should be followed for risk management:\r\n<ol>\r\n<li>Gather information about potential risks and risk treatments or controls using a range of risk management tools and techniques. The preferred method is brainstorming potential risks with key staff members and conducting a PESTLE analysis to identify external risks.</li>\r\n<li>Confirm key risks and risk treatments or controls to be documented in the risk management plan. For each risk, indicate the consequence of the risk e.g. loss in sales, loss in profits, business closure, lack of qualified staff, etc.</li>\r\n<li>Identify key risks and document them in the risk register.</li>\r\n<li>Using the risk legend within the risk management plan, assess and document the likelihood of the risk occurring.</li>\r\n<li>Using the risk legend within the risk management plan, assess and document the severity of the risk occurring.</li>\r\n<li>Identify and document the agreed treatment or control method for each risk.</li>\r\n<li>Assign a ranking to the risk using the risk assessment legend. The ranking of the risk will determine its importance in terms of risk management.</li>\r\n</ol>\r\n<p> <img src=\"data:image/png;base64,[encoded data, 159388 characters]\" alt=\"\" width=\"557\" height=\"336\" /><br /><br /></p>\r\n<p><strong>Risk register</strong></p>\r\n<p><em>Five risk and its treatment measures must be documented by making the research.</em></p>\r\n<table class=\"table table-bordered\" width=\"570\">\r\n<thead>\r\n<tr>\r\n<td colspan=\"3\" width=\"223\">\r\n<p><strong>Assessment scope:</strong></p>\r\n</td>\r\n<td colspan=\"3\" width=\"347\">\r\n<p>Nature Care Products are applicable under this policy</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td colspan=\"3\" width=\"223\">\r\n<p><strong>Critical success factors:</strong></p>\r\n</td>\r\n<td colspan=\"3\" width=\"347\">\r\n<p>Expanding the range of product</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td colspan=\"3\" width=\"223\">\r\n<p><strong>Internal &amp; external stakeholders:</strong></p>\r\n</td>\r\n<td colspan=\"3\" width=\"347\">\r\n<p><em>Internal:</em> CEO, Operations Manager, Accountants.</p>\r\n<p>External: Distributors, Customers, Retailers, Shareholders</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"67\">\r\n<p><strong>Risk</strong></p>\r\n</td>\r\n<td width=\"78\">\r\n<p><strong>Consequences</strong></p>\r\n</td>\r\n<td width=\"78\">\r\n<p><strong>Severity Rating</strong></p>\r\n</td>\r\n<td width=\"89\">\r\n<p><strong>Likelihood Rating</strong></p>\r\n</td>\r\n<td width=\"120\">\r\n<p><strong>Treatment or control methods</strong></p>\r\n</td>\r\n<td width=\"138\">\r\n<p><strong>Priority rating (high, medium low)</strong></p>\r\n<p><strong> </strong></p>\r\n<p><strong>Order of priority </strong></p>\r\n</td>\r\n</tr>\r\n</thead>\r\n<tbody>\r\n<tr>\r\n<td width=\"67\">\r\n<p>Personal risks</p>\r\n</td>\r\n<td width=\"78\">\r\n<p>Effect on family</p>\r\n</td>\r\n<td width=\"78\">\r\n<p>Significant</p>\r\n</td>\r\n<td width=\"89\">\r\n<p>Probable</p>\r\n</td>\r\n<td width=\"120\">\r\n<p>Bifurcate family hours</p>\r\n</td>\r\n<td width=\"138\">\r\n<p>High</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"67\">\r\n<p>Competitive risks</p>\r\n</td>\r\n<td width=\"78\">\r\n<p>Low reputation</p>\r\n</td>\r\n<td width=\"78\">\r\n<p>Moderate</p>\r\n</td>\r\n<td width=\"89\">\r\n<p>Probable</p>\r\n</td>\r\n<td width=\"120\">\r\n<p>Train the staff patiently</p>\r\n</td>\r\n<td width=\"138\">\r\n<p>Medium</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"67\">\r\n<p>Low customer satisfaction</p>\r\n</td>\r\n<td width=\"78\">\r\n<p>Business loss</p>\r\n</td>\r\n<td width=\"78\">\r\n<p>Significant</p>\r\n</td>\r\n<td width=\"89\">\r\n<p>Occasional</p>\r\n</td>\r\n<td width=\"120\">\r\n<p>Backup plan</p>\r\n</td>\r\n<td width=\"138\">\r\n<p>High</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"67\">\r\n<p>Workers Health &amp; Safety</p>\r\n</td>\r\n<td width=\"78\">\r\n<p>Poor reputation</p>\r\n</td>\r\n<td width=\"78\">\r\n<p>Moderate</p>\r\n</td>\r\n<td width=\"89\">\r\n<p>Frequent</p>\r\n</td>\r\n<td width=\"120\">\r\n<p>Implementing  Health&amp; Safety Policies</p>\r\n</td>\r\n<td width=\"138\">\r\n<p>High</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"67\">\r\n<p>Insufficient usage of resource</p>\r\n</td>\r\n<td width=\"78\">\r\n<p>Injury</p>\r\n</td>\r\n<td width=\"78\">\r\n<p>Significant</p>\r\n</td>\r\n<td width=\"89\">\r\n<p>Occasional</p>\r\n</td>\r\n<td width=\"120\">\r\n<p>Training to employees</p>\r\n</td>\r\n<td width=\"138\">\r\n<p>High</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"67\">\r\n<p>Loss of Shareholders</p>\r\n</td>\r\n<td width=\"78\">\r\n<p>Business loss</p>\r\n</td>\r\n<td width=\"78\">\r\n<p>Extreme</p>\r\n</td>\r\n<td width=\"89\">\r\n<p>Vital</p>\r\n</td>\r\n<td width=\"120\">\r\n<p>Make decisions that maximize expected value, even at the expense of lowering near-term earnings</p>\r\n</td>\r\n<td width=\"138\">\r\n<p>High</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p>Risk action plan</p>\r\n<p>Each risk should be identified must be included in the table below.</p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Description of risk </strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p><strong>Insufficient resource usage</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Summary of recommended response and impact</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>There are chances of injury with poor handling of equipment handling by employees.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Proposed actions</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Not giving proper training to employees</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Resource requirements </strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Manual equipment , training materials</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Responsibilities</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Managers, employees</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Timing</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Monthly/Weekly</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Reporting/Monitoring</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Supervisors</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Description of risk </strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Customer satisfaction is low</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Summary of recommended response and impact</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Personal and professional life should be kept separately.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Proposed actions</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Look for the reasons for reduction in sales</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Resource requirements </strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Market survey reports</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Responsibilities</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Managers, employees, marketing and sales manager</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Timing</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Monthly/Weekly</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Reporting/Monitoring</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Supervisors, Accounts officer</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Description of risk </strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Workers Health &amp; Safety</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Summary of recommended response and impact</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Workers can be affected by poor health and safety conditions</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Proposed actions</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Implementing Health &amp; Safety Policies</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Resource requirements </strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Health &amp; Safety manuals, Health &amp; Safety Policy</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Responsibilities</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Managers, employees, CEO</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Timing</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Monthly</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Reporting/Monitoring</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Supervisors and Managers</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Description of risk </strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Personal risks to family</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Summary of recommended response and impact</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Personal and professional life should not be mixed</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Proposed actions</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Bifurcate working and family hours</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Resource requirements </strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Monthly work schedule, time table</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Responsibilities</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Managers, employees, CEO</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Timing</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Monthly/Weekly</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"338\">\r\n<p><strong>Reporting/Monitoring</strong></p>\r\n</td>\r\n<td width=\"631\">\r\n<p>Supervisors</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td>\r\n<p><strong>Description of risk </strong></p>\r\n</td>\r\n<td>\r\n<p>Competitive risks</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><strong>Summary of recommended response and impact</strong></p>\r\n</td>\r\n<td>\r\n<p>Pushing of existing product into new markets</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><strong>Proposed actions</strong></p>\r\n</td>\r\n<td>\r\n<p>Patiently train your staff</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><strong>Resource requirements </strong></p>\r\n</td>\r\n<td>\r\n<p>New technology</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><strong>Responsibilities</strong></p>\r\n</td>\r\n<td>\r\n<p>CEO, managers, Human Resource Manager</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><strong>Timing</strong></p>\r\n</td>\r\n<td>\r\n<p>Weekly basis</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p><strong>Reporting/Monitoring</strong></p>\r\n</td>\r\n<td>\r\n<p>Manager and supervisors monitoring</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<table class=\"table table-bordered\" width=\"712\">\r\n<tbody>\r\n<tr>\r\n<td width=\"281\">\r\n<p><strong>Description of risk </strong></p>\r\n</td>\r\n<td width=\"430\">\r\n<p>Shareholder’s loss</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"281\">\r\n<p><strong>Summary of recommended response and impact</strong></p>\r\n</td>\r\n<td width=\"430\">\r\n<p>Keep a note on preferences of the shareholders</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"281\">\r\n<p><strong>Proposed actions</strong></p>\r\n</td>\r\n<td width=\"430\">\r\n<p>Loss Prevention</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"281\">\r\n<p><strong>Resource requirements </strong></p>\r\n</td>\r\n<td width=\"430\">\r\n<p>Statistics</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"281\">\r\n<p><strong>Responsibilities</strong></p>\r\n</td>\r\n<td width=\"430\">\r\n<p>Analysis statistics properly</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"281\">\r\n<p><strong>Timing</strong></p>\r\n</td>\r\n<td width=\"430\">\r\n<p>Monthly/Weekly</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"281\">\r\n<p><strong>Reporting/Monitoring</strong></p>\r\n</td>\r\n<td width=\"430\">\r\n<p>Quarterly Check</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"6\">\r\n<li><em><strong>Send an email to the CEO</strong></em></li>\r\n</ol>\r\n<p>To: Assessor</p>\r\n<p>From:</p>\r\n<p>Subject: Attaching Risk Management Plan</p>\r\n<p>Dear Assessor,</p>\r\n<p>I am writing this email to inform you that meeting discussion is carried on for next 30 minutes, on the consideration of the discussion risk has been identified on which actions are needed to be taken, we have come up with the risk management plan, which is been attached to the mail. Kindly go through the plan ones.</p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"356\">\r\n<p><strong>Risks</strong></p>\r\n</td>\r\n<td width=\"356\">\r\n<p><strong>Treatment or control methods</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"356\">\r\n<p>Family risk</p>\r\n</td>\r\n<td width=\"356\">\r\n<p>Bifurcate working and family hours</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"356\">\r\n<p>Competitive risks</p>\r\n</td>\r\n<td width=\"356\">\r\n<p>Train your staff patiently</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"356\">\r\n<p>Poor customer satisfaction</p>\r\n</td>\r\n<td width=\"356\">\r\n<p>Backup plan</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"356\">\r\n<p>Workers Health &amp; Safety</p>\r\n</td>\r\n<td width=\"356\">\r\n<p>Implementing Health &amp; Safety Policies</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"356\">\r\n<p>Insufficient resource usage</p>\r\n</td>\r\n<td width=\"356\">\r\n<p>Training to employees</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"356\">\r\n<p>Loss of Shareholders</p>\r\n</td>\r\n<td width=\"356\">\r\n<p>Make strategic decisions</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p>Best Regards,</p>\r\n<p> </p>\r\n<h2>Assessment 3</h2>\r\n<p> </p>\r\n<ol>\r\n<li><em><strong>Write a report on staff training</strong></em></li>\r\n</ol>\r\n<p><strong>Staff Training Report</strong></p>\r\n<ol>\r\n<li><strong> Orientation:</strong></li>\r\n</ol>\r\n<p>Representative preparing is well known sort of Orientation. It is inviting of fresh recruits. This process will be applicable to all the far reaching jobs.</p>\r\n<ol start=\"2\">\r\n<li><strong> On-board training:</strong></li>\r\n</ol>\r\n<p>Onboarding trainings is set up by the office pioneers with the point of arriving at the objective. Workers need and give admittance to data that is needed to tackle their responsibilities</p>\r\n<ol start=\"3\">\r\n<li><strong> Technical skills development training:</strong></li>\r\n</ol>\r\n<p>It is a training which is given in technical terms. It is for all the individuals that know how to tackle with the responsibilities</p>\r\n<ol start=\"4\">\r\n<li><strong> Soft skills development training:</strong></li>\r\n</ol>\r\n<p>New and existing workers, both gets benefit from this training everything. This is a very compelling approach to construct a productive and deferential culture.</p>\r\n<ol start=\"5\">\r\n<li><strong> Products and Services training:</strong></li>\r\n</ol>\r\n<p>Product trainings can be accessible to the ones who need to get updated on the items. This can be utilized for the staff instruction.</p>\r\n<p><strong>Staff Training Report:</strong></p>\r\n<table class=\"table table-bordered\" width=\"750\">\r\n<tbody>\r\n<tr>\r\n<td>\r\n<p><strong>Training Options</strong></p>\r\n</td>\r\n<td>\r\n<p><strong>Outcome</strong></p>\r\n</td>\r\n<td>\r\n<p><strong>Location</strong></p>\r\n</td>\r\n<td>\r\n<p><strong>Costs</strong></p>\r\n</td>\r\n<td>\r\n<p><strong>Duration</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Orientation</p>\r\n</td>\r\n<td>\r\n<p>Wide-roles</p>\r\n</td>\r\n<td>\r\n<p>Bowen Hills</p>\r\n</td>\r\n<td>\r\n<p>$100</p>\r\n</td>\r\n<td>\r\n<p>2 Weeks</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Onboarding</p>\r\n</td>\r\n<td>\r\n<p>Staff Engagement</p>\r\n</td>\r\n<td>\r\n<p>Spring Hill</p>\r\n</td>\r\n<td>\r\n<p>$175</p>\r\n</td>\r\n<td>\r\n<p>2 Weeks</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Technical Skills</p>\r\n</td>\r\n<td>\r\n<p>Developments</p>\r\n</td>\r\n<td>\r\n<p>Paddington</p>\r\n</td>\r\n<td>\r\n<p>$120</p>\r\n</td>\r\n<td>\r\n<p>7 Weeks</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Soft Skills</p>\r\n</td>\r\n<td>\r\n<p>Collaborative culture</p>\r\n</td>\r\n<td>\r\n<p>Petrie Terrace</p>\r\n</td>\r\n<td>\r\n<p>$250</p>\r\n</td>\r\n<td>\r\n<p>2 Months</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>P &amp; S training</p>\r\n</td>\r\n<td>\r\n<p>Refreshing Products</p>\r\n</td>\r\n<td>\r\n<p>Herston</p>\r\n</td>\r\n<td>\r\n<p>$300</p>\r\n</td>\r\n<td>\r\n<p>3 Months</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Undertake an inspection of head office</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"301\">\r\n<p>Practice and RTO area</p>\r\n</td>\r\n<td width=\"301\">\r\n<p>Issues detail</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"301\">\r\n<p>Management of Waste</p>\r\n</td>\r\n<td width=\"301\">\r\n<p>For all sort of wastages, there is only trash dustbins are of same sought to incorporate the appropriate wastage.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"301\">\r\n<p>Water, gas (Energy usages.)</p>\r\n</td>\r\n<td width=\"301\">\r\n<p>To utilize the best of energy, there are no signs to comprehend.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"301\">\r\n<p>Material and Technical/ technology system usage</p>\r\n</td>\r\n<td width=\"301\">\r\n<p>For submission, prints of assessments info are required</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"301\">\r\n<p>Inspection date: 20-09-2021</p>\r\n</td>\r\n<td width=\"301\">\r\n<p>Completed by: 6:00 pm</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><em><strong>Develop a customer questionnaire</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"624\">\r\n<tbody>\r\n<tr>\r\n<td width=\"43\">\r\n<p>4.       </p>\r\n</td>\r\n<td width=\"348\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p><strong>1</strong></p>\r\n</td>\r\n<td width=\"48\">\r\n<p><strong>2</strong></p>\r\n</td>\r\n<td width=\"48\">\r\n<p><strong>3</strong></p>\r\n</td>\r\n<td width=\"48\">\r\n<p><strong>4</strong></p>\r\n</td>\r\n<td width=\"41\">\r\n<p><strong>5</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"43\">\r\n<p>1.1</p>\r\n</td>\r\n<td width=\"348\">\r\n<p>As compared to the competitor, Our company products are very good</p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"41\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"43\">\r\n<p>1.2</p>\r\n</td>\r\n<td width=\"348\">\r\n<p>Feel of our website</p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"41\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"43\">\r\n<p>1.3</p>\r\n</td>\r\n<td width=\"348\">\r\n<p>To resolve the problem, the company build is very easy medium</p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"41\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"43\">\r\n<p>1.4</p>\r\n</td>\r\n<td width=\"348\">\r\n<p>Staff services are excellent.</p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"41\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"43\">\r\n<p>1.5</p>\r\n</td>\r\n<td width=\"348\">\r\n<p>How was our services</p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"41\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"43\">\r\n<p>1.6</p>\r\n</td>\r\n<td width=\"348\">\r\n<p>Material quality</p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"41\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"43\">\r\n<p>1.7</p>\r\n</td>\r\n<td width=\"348\">\r\n<p>Staff cooperation with customers</p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"41\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"43\">\r\n<p>1.8</p>\r\n</td>\r\n<td width=\"348\">\r\n<p>Accessibility to the customers</p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"48\">\r\n<p> </p>\r\n</td>\r\n<td width=\"41\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>Send an email to the CEO</strong></em></li>\r\n</ol>\r\n<p>To: Assessor</p>\r\n<p>From:</p>\r\n<p>Subject: Attaching the reports</p>\r\n<p>Dear Assessor,</p>\r\n<p>This letter is written to inform you that I have attached that report with the mail. Kindly go through it once and share your views:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Staff training Report</li>\r\n<li>Customer Questionnaire</li>\r\n<li>Usage record</li>\r\n</ul>\r\n<p>Best Regards,<br /><br /></p>\r\n<ol start=\"5\">\r\n<li><em><strong>Write risk monitoring report</strong></em></li>\r\n</ol>\r\n<p><strong>Risk Monitoring Report</strong></p>\r\n<p><strong>Introduction </strong></p>\r\n<p>Existing employees were provided with the management training so that they are enable to manage the new branches.</p>\r\n<p>Complete data set for monitoring-</p>\r\n<ul class=\"unordered-listing\">\r\n<li>CustomerSurveyResultsMemo</li>\r\n<li>SalesDataAnalysisMemo</li>\r\n<li>StaffSurveyResultsMemo</li>\r\n<li>PerformanceReviewResultsMemo</li>\r\n<li>SustainabilityReport</li>\r\n</ul>\r\n<p><strong>CustomerSurveyResultsMemo</strong></p>\r\n<p>80 customers were participated and out of that 88, only 55 of them has submitted the result out of which only 35% have agreed that company’s product is up to the mark. 53% people were fully satisfied with nature care product in the survey.</p>\r\n<p><strong>SalesDataAnalysisMemo</strong></p>\r\n<p>It is been included in the sales reports includes that every team member is trained. Gifts can be given to the one who have played the important role in the expansion of the company.</p>\r\n<p><strong>StaffSurveyResultsMemo</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Team is lacking the professional development rules are been lacked by the team.</li>\r\n<li>To improve the soft skill, is the requirement of each team member</li>\r\n<li>Expansion process was to motivate each team member so that they can work harder.</li>\r\n</ul>\r\n<p><strong>Performance Review Results Memo</strong></p>\r\n<p>For the professional and personal growth, the training was very important</p>\r\n<p>Details of managers</p>\r\n<p>Great team work was done by Sasha. But we can still focus on her capabilities to be improved to manage the things.</p>\r\n<p>Good performance have been shown by Jamie as she handled the important information of the company very carefully and her care towards the staff is very good.</p>\r\n<p><strong>Sustainability Report</strong></p>\r\n<p>Since risk control have been implemented, the following sustainability initiatives have been implemented:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Introduction of recycling bins were there.</li>\r\n<li>Development of green purchasing policy</li>\r\n<li>Development and implementation of green transport policy</li>\r\n</ul>\r\n<p>Before the implementation of the above, the following targets were set:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Reduction in electricity consumption by 20% within three months.</li>\r\n<li>Promoting the awareness of sustainability initiatives amongst all staff members</li>\r\n</ul>\r\n<p>The results are as follows:</p>\r\n<p>Before the energy audit:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Annual energy bill: $2,415 a year</li>\r\n<li>Annual greenhouse emissions: 18 tonnes a year</li>\r\n</ul>\r\n<p>Three months later:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Annual energy bill: $1,800 a year</li>\r\n<li>Annual greenhouse emissions: 10.2 tonnes a year</li>\r\n</ul>\r\n<p>Six months later:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Annual energy bill: $2,215 a year</li>\r\n<li>Annual greenhouse emissions: 14 tonnes a year</li>\r\n</ul>\r\n<p><strong> </strong></p>\r\n<p><strong>Evaluation</strong></p>\r\n<p>Track of all the task needs to be managed. We will also be updated.</p>\r\n<p><strong>Circumstances</strong></p>\r\n<p>Internal scenario needs to be evaluated. Due to lack of human resource, there are this type of task.</p>\r\n<p><strong>Opportunities</strong></p>\r\n<p>We have the opportunity for the development of the professional, so that there are some process for our activities</p>\r\n<p> </p>\r\n<ol start=\"6\">\r\n<li><em><strong>Send an email to the CEO</strong></em></li>\r\n</ol>\r\n<p>To: Assessor</p>\r\n<p>From:</p>\r\n<p>Subject: Attachment of the risk monitoring report</p>\r\n<p>Dear Assessor,</p>\r\n<p>The document listed below is been analysed for the monitoring of the task.</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Customer Survey Results Memo</li>\r\n<li>Sales Data Analysis Memo</li>\r\n<li>Staff Survey Results Memo</li>\r\n<li>Performance Review Results Memo</li>\r\n<li>Sustainability Report</li>\r\n</ul>\r\n<p>Kindly give me your valuable reviews.</p>\r\n<p>Best Regards,</p>\r\n<p> </p>\r\n<h2>Assessment 4</h2>\r\n<p> </p>\r\n<ol>\r\n<li><em><strong>Develop a risk management evaluation report</strong></em></li>\r\n</ol>\r\n<p><strong>Risk Management Evaluation Report<br /><br /></strong><strong> A. Evaluate the overall risk management process.</strong></p>\r\n<p>Identification of the risk is not an easy thing to do as it needs the complete review of the process of the organisation, its procedure as well. It also requires the understanding of social, political, legal as well as technological context.</p>\r\n<p>Identification of risk is very important, it is highly effective to invite the internal staff and share concern about a specific situation, as the internal staff is having the detailed knowledge about the organization and they will help in the accurate identification of the risk process.</p>\r\n<p>The confidence in the risk identification process is high as the internal staff helped in the process. Most of the people who were the part of the process were already aware about the risk policy.  </p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Was it easy or difficult to identify risks?</strong></li>\r\n</ul>\r\n<p>It was difficult in the starting but after the research for managing the risk, and continued doing the same. At every point I identified the risk by using the project phases as it has helped me to identify risk factors.</p>\r\n<p>A risk factor gives birth to one or more project risk. A risk factor won’t allow you to miss a product.</p>\r\n<p>  For example: the organization that didn’t take the project that was similar to the present one is a risk factor. Due to no previous experience, the activities can be overlooked that need to be performed but the chances cannot be increased.</p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Was staffs input helpful?</strong></li>\r\n</ul>\r\n<p>Staff’s input was exceptional as they really helped in the task. Actually I do accept that staff input was exceptionally useful and obligatory for supporting hierarchical change. Representative Input is an important business asset regarded by any significant association which is intrigued to be solid available, that is on the grounds that voice of workers is one of the basic hotspots for an organization to create novel thoughts, feature and resolve existing issues, and discover heaps of new freedoms to arrive at greatness in nature of their administration. Truth be told, no one knows the circumstance with an interaction better, than an individual who promptly works at this cycle every day, so it is attractive for an organization to question their laborers on their opinion on administrative techniques, used innovation, current business methodology, and different perspectives, these endeavours may result into huge loads of disclosures and new thoughts.</p>\r\n<p><strong>How confident are you that all the risks have been identified?</strong></p>\r\n<p>Distinguishing, assessing and understanding dangers are a vital part of business the executives. Organizations can likewise endure appalling results if hazards are not properly overseen. The most broadly comprehended dangers as indicated by me are word related wellbeing and dangers. The vast majority by and large partner the word RISK with injury, wellbeing dangers and demise, yet there are numerous different kinds of hazard looked by any business other than those viewpoints. Along these lines, I am completely certain that every one of the dangers related with any business associations can be relate to the strategy, political, climate, social and legitimate separately.<br /><br /><strong>B. Consider whether the process indicated in the NatureCare Products’ current Risk Management Policy and Procedures is sufficient to guide the risk management process used for the business expansion project. Explain why or why not.</strong></p>\r\n<p>The process indicated in the Nature Care Products current risk management policy and procedures was partially sufficient because they used a PESTLE analysis to identify the key factors that impact on the environment in which Nature Care Products operates and then as an input in the risk report, they included the internal staff comments regarding the new managerial position issues, which is a high-effective risk identification resource. The only issue was the delay putting in place the performance management system, making hard to follow up the performance of the employees filling the new positions.<br /><br /><strong>C. Explain whether the principles of risk management in the NatureCare Products risk management policy and procedure is consistent with AS/NZS ISO31000:2009 Risk Management Principles andGuidance.</strong></p>\r\n<p>The principles of risk management in the Nature Care Products risk management policy and procedure were consistent with AS/NZS ISO31000:2009 Risk Management Principles and Guidance because they engaged internal staff throughout the risk management process, showing that communication was a key to identifying, analysing and monitoring risk.</p>\r\n<p>Also, the company recognised and included the contribution from new staff with a deep understanding of the policy and procedures policy of the company, helping to have a complete identification and measure risk process.<br /><br /><strong>D. What changes would you recommend to the risk management process?</strong></p>\r\n<p>Outsider advisor is recommended to aid the ID of risk measures. Impartial point of view will be given by the advisor which can be utilized to discuss about the dangers.</p>\r\n<p>Also the Communication and Communication Planning, numerous directors expect to be that in the event that they discuss unmistakably with their workers, their task is finished. In any case, there are numerous reasons why workers may not hear or comprehend what their chiefs are saying the first run through around. Beginning correspondences are normally intended to make mindfulness around the business explanations behind change and the danger of not evolving. Moreover, at each progression simultaneously, interchanges ought to be intended to share the perfect messages at the perfect time.</p>\r\n<p> </p>\r\n<p>Correspondence arranging, thusly, starts with a cautious examination of the crowds, key messages and the circumstance for those messages. The change supervisory crew or venture pioneers should plan a correspondence plan that tends to the requirements of forefront representatives, managers and heads. Every crowd has specific requirements for data dependent on their part in the execution of the change.</p>\r\n<br />\r\n<p>    2. <em><strong>Send an email to your accessor</strong></em></p>\r\n<p>To: Assessor</p>\r\n<p>From:</p>\r\n<p>Subject: Attachment of Risk management evaluation report and screenshot.</p>\r\n<p>Dear Assessor,</p>\r\n<p>I’m writing this mail to inform you that I have gone through all the risk and its management principles. After the evaluation, operating department have recommended some risk management changes.</p>\r\n<p>.</p>\r\n<p>So, I urge you to go through it and share your thoughts.</p>\r\n<p> </p>\r\n<p>The report is attached below.</p>\r\n<p> </p>\r\n<p>Thank you</p>\r\n<p> </p>\r\n<p>Best regards</p>', NULL, '', NULL, NULL, 'sample', NULL, NULL, 4, 6, 2, 20, NULL, 'Manage Risk BSBRSK501', 'Our BSBRSK501 Manage Risk sample covers all the aspects related to risk management for writing your case study in a more effective manner.', 'Manage Risk BSBRSK501', 'manage-risk-bsbrsk501', '2021-10-18 03:48:49', '2021-10-23 01:39:32');
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(251, 'Produce cake, pastries and bread (SITHCCC019)', '<br />\r\n<h3>Assessment 1</h3>\r\n<ol>\r\n<li><em><strong>List all essential equipment and utensils required for the preparation of the listed pastesand pastry products, and explain the general hygiene and safety requirements forpreparingand using these:</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"678\">\r\n<tbody>\r\n<tr>\r\n<td width=\"284\">\r\n<p>Preparation</p>\r\n</td>\r\n<td colspan=\"2\" width=\"394\">\r\n<p>Equipment/ Utensil Requirements</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"284\">\r\n<p>Short or sweet paste</p>\r\n</td>\r\n<td colspan=\"2\" width=\"394\">\r\n<p> </p>\r\n<p>·         Baking sheets</p>\r\n<p>·         Double Boiler </p>\r\n<p>·         Food Processor </p>\r\n<p>·         Knives</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"284\">\r\n<p>Tarts</p>\r\n</td>\r\n<td width=\"368\">\r\n<p>·         Pie Plates</p>\r\n<p>·         Dark Metal</p>\r\n<p>·         Baking sheets </p>\r\n<p>·         Heat Gun or Blow Torch</p>\r\n<p>·         Measuring cups</p>\r\n</td>\r\n<td width=\"26\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"284\">\r\n<p>Shortbread biscuits</p>\r\n</td>\r\n<td width=\"368\">\r\n<p>·         Cutlery tray</p>\r\n<p>·         Plate</p>\r\n<p>·         food processor</p>\r\n<p>·         Sieve</p>\r\n<p>·         flour dredger</p>\r\n<p>·         Cutters</p>\r\n</td>\r\n<td width=\"26\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"284\">\r\n<p>Profiteroles</p>\r\n</td>\r\n<td width=\"368\">\r\n<p>·         heavy-bottomed pan</p>\r\n<p>·         Sieve</p>\r\n<p>·         parchment paper</p>\r\n<p>·         wooden spoon</p>\r\n</td>\r\n<td width=\"26\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"284\">\r\n<p>Bouchées</p>\r\n</td>\r\n<td width=\"368\">\r\n<p> </p>\r\n<p>·         round pastry cutter </p>\r\n<p>·         baking mat</p>\r\n<p>·         perforated baking sheet</p>\r\n<p>·         pastry brush</p>\r\n</td>\r\n<td width=\"26\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"284\">\r\n<p>Apple Strudel</p>\r\n</td>\r\n<td width=\"368\">\r\n<p>·         parchment paper </p>\r\n<p>·         bowl</p>\r\n<p>·         plastic wrap</p>\r\n<p>·         baking sheet</p>\r\n<p>·         fork</p>\r\n</td>\r\n<td width=\"26\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"284\">\r\n<p>Danish pastries</p>\r\n</td>\r\n<td width=\"368\">\r\n<p> </p>\r\n<p>·         Electric Mixer (with dough hook)</p>\r\n<p>·         Plastic Food Bag</p>\r\n<p>·         Rolling Pin</p>\r\n<p>·         Sharp Knife</p>\r\n<p>·         2 x Baking Sheets</p>\r\n</td>\r\n<td width=\"26\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"284\">\r\n<p>Sponge</p>\r\n</td>\r\n<td width=\"368\">\r\n<p>·         Baking sheets</p>\r\n<p>·         Double Boiler </p>\r\n<p>·         Non-Stick Baking parchment</p>\r\n<p>·         Pastry brush</p>\r\n</td>\r\n<td width=\"26\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"284\">\r\n<p>Fruit Cake</p>\r\n</td>\r\n<td width=\"368\">\r\n<p>·         Good quality baking tins</p>\r\n<p>·         Non-Stick Baking parchment</p>\r\n<p>·         Brown Paper</p>\r\n<p>·         Newspapers</p>\r\n<p>·         Pencil</p>\r\n<p>·         Scissors</p>\r\n<p>·         Ruler</p>\r\n<p> </p>\r\n<p> </p>\r\n</td>\r\n<td width=\"26\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"284\">\r\n<p>Hygiene Requirements</p>\r\n</td>\r\n<td width=\"368\">\r\n<p>Safety Requirements</p>\r\n</td>\r\n<td width=\"26\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"284\">\r\n<p>1.        Easily cleaned</p>\r\n<p>2.        Easy access for inspection is provided</p>\r\n<p>3.        Disassembly and reassembly of part are allowed</p>\r\n</td>\r\n<td width=\"368\">\r\n<p>1.        Hot water and steam pipes that is exposed should be covered with insulating material.</p>\r\n<p>2.        There shall be prohibition of lift in bakeries.</p>\r\n<p>3.        All the dump bin shall be of significant capacity for preventing circulation of flour dust.</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"26\">\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>What are the nutritional aspects which apply for pastries, cakes and yeast goods?Which factors need to be considered to lower carbohydrates and fat, substitute sugar,increase fibre and make adjustments for general dietary requirements and allergies?</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"652\">\r\n<tbody>\r\n<tr>\r\n<td width=\"284\">\r\n<p>Nutritional Aspects</p>\r\n</td>\r\n<td width=\"368\">\r\n<p>Considerations for healthy options</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"284\">\r\n<p> </p>\r\n<p>Some of the common ingredients are flour, salt, fats, eggs and cream, whereas cakes are high in calories and refined carbohydrates. In any healthy diet, cakes are not a useful addition. </p>\r\n<p><strong>Energy in Cakes</strong></p>\r\n<p>There are 350 calories in a regular serving of a cake, this can be higher or lower depending upon the ingredients.</p>\r\n<p><strong>Nutrients in Cake</strong></p>\r\n<p>With ingredients, the nutritional content of a cake varies.</p>\r\n<p><strong>Vitamins in Cake</strong></p>\r\n<p>It may contain vitamin A, D, E &amp; B12</p>\r\n<p><strong>Minerals in Cake</strong></p>\r\n<p>It may contain calcium and zinc.</p>\r\n<p><strong>Glycemic Index (GI) Value for Cake</strong></p>\r\n<p>Fluffy cakes are made out of refined white flour that have higher GI value.</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"368\">\r\n<p>·         Use of complex carbohydrates is increased.</p>\r\n<p>·         Consumption of refined and processed sugar should be reduced.</p>\r\n<p>·         Over all fat consumption needs to be reduced from 40-30%</p>\r\n<p>·         Reduce the consumption of cholesterol</p>\r\n<p>·         Intake of sodium should be limited.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><strong><em>Yeast and its relevance for producing yeast goods.Provide an overview of</em>:</strong>\r\n<ul class=\"unordered-listing\">\r\n<li>How does yeast working principle?What is its role in the bread-making process?</li>\r\n</ul>\r\n</li>\r\n</ol>\r\n<p>For energy when yeast metabolizes the sugar it creates bi-products: carbon dioxide and alcohol whereas carbon dioxide is useful in baking while the alcohol adds flavor to it.</p>\r\n<p>There are 3 things needed by yeast to drive: moisture, food &amp; warm temperature.</p>\r\n<p>Metabolizing the sugar and producing carbon dioxide and alcohol begins when yeast is hydrated and given some food.</p>\r\n<p>Yeast is the major agent in baking, as carbon dioxide is produced during fermentation.<br /><br /></p>\r\n<ul class=\"unordered-listing\" style=\"list-style-type: circle;\">\r\n<li><strong>What are the requirements for yeast to be active?</strong></li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li>Warm water</li>\r\n<li>Add a teaspoon of granulated sugar, once the yeast is on the water.</li>\r\n<li>Put in sugar and stir a spoon. It will start to look cloudy after a couple of minutes.</li>\r\n<li>The yeast is ready to be used when the foam is seen. </li>\r\n</ul>\r\n<br />\r\n<ul class=\"unordered-listing\" style=\"list-style-type: circle;\">\r\n<li><strong>What is the yeast activity at the following temperatures?</strong></li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li>1-4°C</li>\r\n</ul>\r\n<p>      Less fermentation capacity</p>\r\n<ul class=\"unordered-listing\">\r\n<li>&lt;23°C</li>\r\n</ul>\r\n<p>Most Favorable Range for Yeast to Multiply</p>\r\n<ul class=\"unordered-listing\">\r\n<li>24-30°C</li>\r\n</ul>\r\n<p>Optimum multiplication of Yeast Achieved</p>\r\n<ul class=\"unordered-listing\">\r\n<li>31-35°C</li>\r\n</ul>\r\n<p>Optimum Fermentation Range</p>\r\n<ul class=\"unordered-listing\">\r\n<li>45°C</li>\r\n</ul>\r\n<p>Optimum Fermentation Temperature</p>\r\n<ul class=\"unordered-listing\">\r\n<li>55°C</li>\r\n</ul>\r\n<p>Yeast cells Die</p>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>Explain the following production methods for short paste including points of care:</strong></em></li>\r\n</ol>\r\n<strong>A. The rub-in method</strong>\r\n<p>It is the process of rubbing fat. And the fact can be cut into flour with knife.</p>\r\n<p>For making cakes, scones, pastries, cookies and some bread, the rub-in method can be used.</p>\r\n<p>It has 3 main steps:<br /> 1.Into small pieces cut the fat and prepare dry ingredients.</p>\r\n<ol start=\"2\">\r\n<li>cut the fat into dry ingredients.</li>\r\n<li>add liquid to the ingredients.</li>\r\n</ol>\r\n<p><strong> </strong></p>\r\n<strong>B. The creaming method</strong>\r\n<ul class=\"unordered-listing\">\r\n<li>Together cream the butter and sugar in a bowl until it is well combined.</li>\r\n<li>For mixing the mixture together, mix flour to it.</li>\r\n<li>On the floured work surface, tip out the pastry.</li>\r\n<li>In a cling film, wrap the pastry.</li>\r\n</ul>\r\n<p><strong> </strong></p>\r\n<ol start=\"5\">\r\n<li><em><strong>Provide the ingredients and ratios of ingredients for the following pastes:SavouryShort Paste –PâteBrisée</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"272\">\r\n<p><strong>Ingredients</strong></p>\r\n</td>\r\n<td width=\"284\">\r\n<p><strong>Ratio</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"272\">\r\n<p>Ingredients for 400 grams of pastry</p>\r\n<p>250g flour</p>\r\n<p>125g unsalted butter</p>\r\n<p>1 pinch of salt</p>\r\n<p>1 egg yolk</p>\r\n<p>Water</p>\r\n<p> </p>\r\n<p> </p>\r\n</td>\r\n<td width=\"284\">\r\n<p> </p>\r\n<p>250g</p>\r\n<p>125g</p>\r\n<p>1 pinch</p>\r\n<p>1</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><strong>SweetPaste–PâteSucrée</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"272\">\r\n<p><strong>Ingredients</strong></p>\r\n</td>\r\n<td width=\"284\">\r\n<p><strong>Ratio</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"272\">\r\n<p>3 cups/340 grams all-purpose flour</p>\r\n<p>1/2 cup/100 grams granulated sugar</p>\r\n<p>1 teaspoon salt</p>\r\n<p>1 cup/220 grams unsalted butter (cold, cut into bits)</p>\r\n<p>2 egg yolks</p>\r\n<p>1 to 4 tablespoons water (with ice, as needed)</p>\r\n<p> </p>\r\n<p> </p>\r\n</td>\r\n<td width=\"284\">\r\n<p>1/2 cup/100 grams</p>\r\n<p>3 cups/340 grams</p>\r\n<p>1 teaspoon</p>\r\n<p>1 cup/220 grams</p>\r\n<p>2</p>\r\n<p>1 to 4 tablespoons</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p><strong> </strong></p>\r\n<p><strong>LiningPaste– PâteàFoncer</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"272\">\r\n<p><strong>Ingredients</strong></p>\r\n</td>\r\n<td width=\"284\">\r\n<p><strong>Ratio</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"272\">\r\n<p>·         250g (2 cups, 9oz) all-purpose flour</p>\r\n<p>·         1 teaspoon (6g) superfine sugar</p>\r\n<p>·         ½ teaspoon (3g) fine salt</p>\r\n<p>·         125g (1 stick + 1 tablespoon, 4.5oz, 8 tbsp), butter, diced and slightly softened</p>\r\n<p>·         1 medium (50g, 1.7oz), egg (make sure you use a medium egg)</p>\r\n<p>·         2½ tablespoons (40ml) ice cold water</p>\r\n<p> </p>\r\n<p> </p>\r\n</td>\r\n<td width=\"284\">\r\n<p>250g (2 cups, 9oz)</p>\r\n<p>1 teaspoon (6g)</p>\r\n<p>½ teaspoon (3g)</p>\r\n<p>125g (1 stick + 1 tablespoon, 4.5oz, 8 tbsp)</p>\r\n<p> </p>\r\n<p> </p>\r\n<p>1 medium (50g, 1.7oz),</p>\r\n<p>2½ tablespoons (40ml)</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><strong>SabléePaste– PâteSablée</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"272\">\r\n<p><strong>Ingredients</strong></p>\r\n</td>\r\n<td width=\"284\">\r\n<p><strong>Ratio</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"272\">\r\n<p>Ingredients for 500 grams of dough:</p>\r\n<p>·         250g flour</p>\r\n<p>·         125g unsalted butter</p>\r\n<p>·         125g castor sugar</p>\r\n<p>·         1 pinch of salt</p>\r\n<p>·         1 whole egg</p>\r\n<p>·         1 sachet of vanilla sugar</p>\r\n<p>·         1/2 sachet of baking powder</p>\r\n<p> </p>\r\n<p> </p>\r\n</td>\r\n<td width=\"284\">\r\n<p> </p>\r\n<p>250g</p>\r\n<p>125g</p>\r\n<p>125g</p>\r\n<p>1 pinch</p>\r\n<p>1</p>\r\n<p>1 sachet</p>\r\n<p>1/2 sachet</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<p><strong> </strong></p>\r\n<ol start=\"6\">\r\n<li><em><strong>List the sequential steps and points of care for the preparation and baking of chouxpaste.</strong></em></li>\r\n</ol>\r\n<p><strong>Step 1</strong></p>\r\n<p>On a medium flame, place water and butter in a saucepan. Stir it for 3-4 minutes.</p>\r\n<p><strong>Step 2</strong></p>\r\n<p>To the butter mixture, add all the flour and use wooden spoon units it is combined and place it over a low heat and cook for 1-2 minutes.</p>\r\n<p><strong>Step 3</strong></p>\r\n<p>Over 200 degrees Celsius preheat the oven. Then a baking tray should be brushed with a oil.</p>\r\n<p><strong>Step 4</strong></p>\r\n<p>Turn off the oven and remove it from the oven.</p>\r\n<p> </p>\r\n<ol start=\"7\">\r\n<li><em><strong>What is Danish Paste?How is it produced?</strong></em></li>\r\n</ol>\r\n<p>Provide the production steps for different varieties of Danish pastries:</p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"661\">\r\n<p>Description for Danish Paste</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"661\">\r\n<p>It is a sweet pastry that is multilayered and laminated. This concept was brought to Denmark by an Australian bankers.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"661\">\r\n<p>Production method and steps for Danish Paste</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"661\">\r\n<p> </p>\r\n<p>·         Cream together butter and flour in a medium bowl. Then divide it into two equal parts and then roll each of them into half. Refrigerate.</p>\r\n<p>·         Then mix dry yeast and remaining flour in a large bowl. Then medium heat a small saucepan, combine the milk, sugar and salt together and heat it to 115 degrees.</p>\r\n<p>·         After the dough is cut into half, roll each half to ¼ inch square, and then place sheet of cold butter on each piece of dough.</p>\r\n<p>·         Remove from the refrigerator</p>\r\n<p>·         Roll the dough to the thickness of ¼ inch, to make Danishes.</p>\r\n<p>·         Pre heat the oven</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"661\">\r\n<p>Production steps for 4 different Danish Pastries</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"661\">\r\n<p>1.      Preheat the oven to 180-degree Celsius for windmills and make cuts of 2 cm for pastry square.</p>\r\n<p>2.      Spread the rest of the pastry cream for snail leaving a border of 1 cm</p>\r\n<p>3.      Pipe a thick line of custard for another shape.</p>\r\n<p>4.      Brush some egg for the second shape and wash the center of the pastry and fold each corner.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"8\">\r\n<li><em><strong>Which processes puff pastry to rise? How is this done correctly? Which techniques and combinations should be used?</strong><strong> </strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Sheetability: overstressing the dough should be avoided in the process. Reducing agent should be added in some cases to dough during the mixing for improving its sheetability.</li>\r\n<li>Lamination thickness: to ensure the even rising during the baking, the layers must be sheeted for even thickness.</li>\r\n<li>Production temperature: for preventing the fat from melting a low temperature must be maintained.</li>\r\n<li>Melting point: there should always be an adequate point for melting the butter and fat.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"9\">\r\n<li><em><strong>List the ratio of ingredients and the preparation method of a Genoese sponge including points of care:</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"227\">\r\n<p><strong>Ingredients and ratio</strong></p>\r\n</td>\r\n<td width=\"425\">\r\n<p><strong>Preparation method and points of care</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"227\">\r\n<p>Ingredients for 6:</p>\r\n<p>4 eggs</p>\r\n<p>120g sugar</p>\r\n<p>120g flour</p>\r\n<p><strong> </strong></p>\r\n</td>\r\n<td width=\"425\">\r\n<p>1</p>\r\n<p>·         Be sure to organize all the necessary ingredients before starting this Genoise sponge recipe</p>\r\n<p>·         Egg and sugar are to be combined in a mixing bowl</p>\r\n<p>·         For beating the preparation, use a hand whisk</p>\r\n<p>·         The temperature should be 40 degrees Celsius</p>\r\n<p>·         Finish it by beating it with an electric whisk</p>\r\n<p>·         Sifted flour is to be added</p>\r\n<p>·         With a rubber spatula, stirring gently.</p>\r\n<p>·         Pour the mixture</p>\r\n<p>·         Bake at 180 degrees Celsius</p>\r\n<p>·         Remove the mould</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"10\">\r\n<li><em><strong>List 3 production methods for meringues and provide an example for the use of each type:</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"274\">\r\n<p><strong>      Preparation Method</strong></p>\r\n</td>\r\n<td width=\"378\">\r\n<p><strong>       Application for use</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"274\">\r\n<p>1.      BASIC Meringue</p>\r\n<p>2.      SWISS Meringue</p>\r\n<p>3.      ITALIAN Meringue</p>\r\n<p> </p>\r\n<p> </p>\r\n</td>\r\n<td width=\"378\">\r\n<p>·         Topping on pies and tarts should be used.</p>\r\n<p>·         Base for butter cream frosting should be used</p>\r\n<p>·         It is used for the preparation of light butter creams.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p><strong> </strong></p>\r\n<ol start=\"11\">\r\n<li><em><strong>Choose a recipe for a bread yeast dough of your choice and list the steps for theproduction in order. Provide the key criteria for evaluating the external and internalquality characteristics and explain what the desired eating characteristics should be ingeneral:</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\" width=\"661\">\r\n<tbody>\r\n<tr>\r\n<td colspan=\"3\" width=\"661\">\r\n<p>Recipe</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td colspan=\"3\" width=\"661\">\r\n<p>Ingredients</p>\r\n<p>·         Active dry yeast- 1 package</p>\r\n<p>·         Warm water- 4 cups</p>\r\n<p>·         Sugar- 3 tbs</p>\r\n<p>·         Salt- 1 tbs</p>\r\n<p>·         Canola oil- 2 tbs</p>\r\n<p>·         Purpose flour- 6-3/4 cups</p>\r\n<p>Procedure</p>\r\n<p>·         In warm water, dissolve the yeast in a large bowl. Then add sugar, salt, oil and flour (3 cups) then beat it until it becomes smooth. Stir the remaining flour to form the soft dough.</p>\r\n<p>·         Knead the dough until it is smooth. In a greased bowl, Place it.</p>\r\n<p>·         Divide the dough in half and shape each like a loaf.</p>\r\n<p>·         Bake it at 375 degree for 30-35 minutes or until it is turned golden brown.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td colspan=\"3\" width=\"661\">\r\n<p>Production Steps</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td colspan=\"3\" width=\"661\">\r\n<p> </p>\r\n<p><br /> Stage I: mix all the ingredients and place the equipment<br /> Stage II: mix and knead it<br /> Stage III: punch it down<br /> Stage IV: divide, round and bench<br /> Stage V: Shape and pan it<br /> Stage VI: secondary proofing<br /> Stage VII: final touches<br /> Stage VIII: cool and store it</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"208\">\r\n<p>Internal Characteristics</p>\r\n</td>\r\n<td width=\"217\">\r\n<p>External Characteristics</p>\r\n</td>\r\n<td width=\"236\">\r\n<p>Eating Characteristics</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"208\">\r\n<p>·         There will be a slightly glossy finish on quality bread</p>\r\n<p>·         Bread should be soft</p>\r\n<p> </p>\r\n<p> </p>\r\n</td>\r\n<td width=\"217\">\r\n<p>·         Look for a fresh bread</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"236\">\r\n<p>·         There is variety of hues in Artisan bread</p>\r\n<p>·         A decent bread will have a good flavor.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p><strong> </strong></p>\r\n<ol start=\"12\">\r\n<li><em><strong>Provide a recipe for unleavened bread and list the production steps.Student responses vary</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"217\">\r\n<p><strong>Recipe</strong></p>\r\n</td>\r\n<td width=\"379\">\r\n<p><strong>Productionsteps</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"217\">\r\n<p><strong>ingredients</strong></p>\r\n<p>·         Scalded milk- ¾ cup, heat the milk, bring it to boil, it can be done in a microwave.</p>\r\n<p>·         Beaten egg-1</p>\r\n<p>·         Honey- ¼ cup</p>\r\n<p>·         Flour- 2-1/4 cup</p>\r\n<p>·         Butter (melted)- ¼ cup</p>\r\n<p>·         Salt- 1 tbs</p>\r\n<p><strong> </strong></p>\r\n<p><strong>Instructions</strong></p>\r\n<p>·         Together t milk, honey and butter</p>\r\n<p>·         Add egg to it</p>\r\n<p>·         Add 2 cup of flour and salt. The dough should be sticky</p>\r\n<p>·         12*17 size parchment paper should be used for rolling the dough</p>\r\n<p>·         Parchment paper, rolling pins and dough should be flavored well. Use ¼ cup that is remaining. The thickness should be ¼</p>\r\n<p>·         At 375 degree, bake it for 15-20 minutes.</p>\r\n<p><strong> </strong></p>\r\n</td>\r\n<td width=\"379\">\r\n<p>·         Dry Ingredients</p>\r\n<p>·         Liquids</p>\r\n<p>·         Cut and rest</p>\r\n<p>·         Shape and bake</p>\r\n<p> </p>\r\n<p> </p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p><strong> </strong></p>\r\n<ol start=\"13\">\r\n<li><em><strong>Provide an overview for the storage requirements of pastries, cakes and yeast goods including the appropriate provisions to meet food safety requirements and explain how the storage are as must be checked and maintained.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Don’t refrigerate but be sure to cover it tightly, if there is no cake keeper, cover it with a large bowl, foil, or store it in air tight container.</li>\r\n<li>The proper temperature for product storage is to between 36 degree F to 38 degree F</li>\r\n<li>When slices are stored and served individually, for ensuring its freshness cover the slice of cake with a plastic wrap. It is recommended that large slice of cake is to be placed at a side so that there is no damage to the topping by the wrap.</li>\r\n<li>Use first in first out system for ensuring the freshness. This keeps the access to the older product.</li>\r\n<li>The storage of freezer should be free of debris</li>\r\n<li>If the product is stored directly in front of the freezer, this may cause freezer burn. So it should be avoided</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"14\">\r\n<li><em><strong>You have prepared a selection of different pastries, cakes and yeast goods. Howwould you present these for sale for individual servings, as part of function/buffet oron display?</strong></em></li>\r\n</ol>\r\n<p>Which principles for presentation must be considered?</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Appropriate container for the product should be chosen. Consider the size, shape and decor</li>\r\n<li>Transition between a product like a cake and plate should be created. Smooth transition can be achieved by selecting a plate with contrasting the product.</li>\r\n<li>Plates or platters needs to be selected with the design around the rim</li>\r\n<li>For creating landscapes, arrange the shape of cakes, bread, pastry slice on plate.</li>\r\n<li>Cake or pastry should be baked in bakware. It can be presented in baking container.</li>\r\n<li>For the dinner, serve whole cakes.</li>\r\n</ul>\r\n<p> </p>', NULL, '', NULL, NULL, 'sample', NULL, NULL, 5, 4, 2, 21, NULL, 'Produce cake, pastries and bread SITHCCC019', 'Produce cake, pastries, and bread (SITHCCC019) sample will help in figuring out how to prepare it for your submission before the deadline.', 'Produce cake, pastries and bread SITHCCC019', 'produce-cake-pastries-and-bread-sithccc019', '2021-10-18 04:12:17', '2021-10-23 01:23:18');
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(252, 'Prepare appetizers and salads (SITHCCC006)', '<p> </p>\r\n<h3>Assessment 1</h3>\r\n<ol>\r\n<li><em><strong>List at least three food safety issues which you must consider when preparing appetisers and salads. Describe how you would reduce each risk.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Risk</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>Strategy for reducing risk</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Bugs on salads</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>All the vegetables should be washed especially leafy green veggies with the tap water, this will kill lot of bugs.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Odour and spoilsport</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>Vegetables should always be refrigerated and should stay away from the salad bar</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Bacteria</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>Thicker skin of vegetables cannot be penetrated by the bacteria.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"2\">\r\n<li><em><strong>Explain how you can keep salad dressings stored in a way that optimises shelf life and freshness.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Keep the dressing separate</li>\r\n</ul>\r\n<p>Greens in dressing is the sure way to shorten a salad’s lifespan. Dressing must be kept separate before serving. Dressing should be poured in small containers.</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Dry greens thoroughly before putting them away</li>\r\n</ul>\r\n<p>Salad base should be dried after washing it whether with salad spinner or with the towels.<br /><br /></p>\r\n<ol start=\"3\">\r\n<li><em><strong>Explain how you can keep prepared salads stored in a way that optimises shelf life and freshness.</strong></em></li>\r\n</ol>\r\n<p>Salads are great way into the diet but it is difficult to make sure that it stay fresh if it is made in advance. If salad is not to be mixed before eating, make sure that the greens are stored in the refrigerator with a paper towel.<br /><br /></p>\r\n<ol start=\"4\">\r\n<li><em><strong>Identify for how long salads should be stored in the refrigerator/cool room.</strong></em></li>\r\n</ol>\r\n<p>7 to 10 days</p>\r\n<p>While it will vary from one head of lettuce to another, when properly stored, leafy greens should stay fresh and crisp for 7 to 10 days. A whole head of lettuce will typically last longer than individual greens, especially tightly bound heads of lettuce, such as iceberg and endive.<br /><br /></p>\r\n<ol start=\"5\">\r\n<li><em><strong>Lettuce is a key ingredient in many salads. Identify its nutritional value.</strong></em></li>\r\n</ol>\r\n<p>It is high in mineral, calcium, phosphorous and magnesium but it is low in fibre and is naturally low in sodium. But romaine lettuce is full with vitamin C, K and folate.<br /><br /></p>\r\n<ol start=\"6\">\r\n<li><em><strong>Choose three more ingredients you would use in appetisers and salads and identify their nutritional values.</strong></em></li>\r\n</ol>\r\n<p>Vegetables that can be eaten raw are used: all kinds of lettuce, watercress, cabbage, spinach, and romaine.</p>\r\n<p>Raw onions have only 40 calories per 100 grams. They have 89% water and 1.7% fibre with little protein and fat.</p>\r\n<p>Dietary source of the antioxidant lycopene is Tomato. They have many health benefit like, reducing the risk of heart disease and cancer.<br /><br /></p>\r\n<ol start=\"7\">\r\n<li><em><strong>List two things you should check before using knives.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Knives should be kept sharp</li>\r\n<li>Cutting should be alone on a stable surface.</li>\r\n</ul>\r\n<br />\r\n<ol start=\"8\">\r\n<li><em><strong>List two safety considerations you need to be aware of when using a mandolin.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Finger guards should be used for cutting</li>\r\n<li>Blade guard should be always used.</li>\r\n</ul>\r\n<br />\r\n<ol start=\"9\">\r\n<li><em><strong>Salads are versatile dishes. List three service styles they can be prepared for.</strong></em>\r\n<ul class=\"unordered-listing\">\r\n<li>Various base leaves, protein, grain, fruits, seeds, herbs and dressing should be used.</li>\r\n<li>Good salad companions can be both nut butter and whole grain breads.</li>\r\n</ul>\r\n</li>\r\n</ol>\r\n<br />\r\n<ol start=\"10\">\r\n<li><em><strong>When and how are appetisers served? Explain their purpose.</strong></em></li>\r\n</ol>\r\n<p>At a cocktail party or before a meal, the appetizers are served. They are the snacks.</p>\r\n<p>To increase the hunger is the main purpose of the appetizer or making someone prepare for the main course.<br /><br /></p>\r\n<ol start=\"11\">\r\n<li><em><strong>Describe four mise en place tasks related to salads and appetisers that you can complete without affecting the quality of the dish. Identify two tasks for salads and two tasks for appetisers.</strong></em></li>\r\n</ol>\r\n<p><strong>Salad:</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Ingredients should be prepared and must be placed in a bowl. This will include washing, knife work.</li>\r\n<li>Work space should be prepared.</li>\r\n</ul>\r\n<p><strong>Appetisers:</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Entire recipe should be read.</li>\r\n<li>All the ingredients should be gathered.</li>\r\n<li>Pre-measure all the ingredients.</li>\r\n</ul>\r\n<br />\r\n<ol start=\"12\">\r\n<li><em><strong>Define the following culinary terms in your own words:</strong></em></li>\r\n</ol>\r\n<p><strong>Canapés:</strong></p>\r\n<p>It is a base of small piece of bread, pastry or crackers. Some of the examples of canapes are: crostini and bruschetta. Cracker, a small pancake or even a pastry are used by modern canapes.</p>\r\n<p><strong>Hors d’oeuvres:</strong></p>\r\n<p>The term is used inter changeably. Hors d’oeuvres in French it means ‘out of work.’</p>\r\n<p><strong>Tapas:</strong></p>\r\n<p>It is a snack in Spanish cuisine or an appetizer. It can be cold and hot both. Tapas has evolved to become the most sophisticated cuisine in base and restaurants in Spain and across the globe as well.</p>\r\n<p><strong>Vinaigrette:</strong></p>\r\n<p>Vinaigrette dressing- a sauce that is made out of oil, vinegar and is used on salad, cold meat or fish.</p>\r\n<p><strong>Mayonnaise:</strong></p>\r\n<p>It is a thick cold sauce that is commonly used in sandwiches, hamburgers and fries.</p>\r\n<p><strong>Julienne:</strong></p>\r\n<p>It is the French name for the method of cutting vegetables into the thin strips.</p>\r\n<p><strong>Antipasto:</strong></p>\r\n<p>It is the first course of a meal, a plate of cold meat or vegetable.<br /><br /></p>\r\n<ol start=\"13\">\r\n<li><em><strong>Identify at least three convenience products you could use when preparing appetisers.</strong></em></li>\r\n</ol>\r\n<p>Crackers or small slices of bread or toast or puff pastry are cut into different shapes. It is served as the base for the savory which is often topped with canopy.</p>\r\n<p> </p>\r\n<ol start=\"14\">\r\n<li><em><strong>Identify three classical salads. Consider your favourite classical salads.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Bean Salad.</li>\r\n<li>Fruit Salad.</li>\r\n<li>Russian Salad. </li>\r\n</ul>\r\n<p>My most favourite salad is Russian Salad.<br /><br /></p>\r\n<ol start=\"15\">\r\n<li><em><strong>Identify three modern salads. Consider your favourite modern salads.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Sandwich Salad.</li>\r\n<li>Salmon and Roe Salad</li>\r\n<li>Easy Italian sub salad</li>\r\n</ul>\r\n<p>My most favourite Salad is Sandwich Salad.<br /><br /></p>\r\n<ol start=\"16\">\r\n<li><em><strong>Identify four garnishes that can be used for appetisers and salads.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Sauce and syrup</li>\r\n<li>Edible flowers</li>\r\n<li>Purees</li>\r\n<li>Roots and greens</li>\r\n</ul>\r\n<br />\r\n<ol start=\"17\">\r\n<li><em><strong>Describe the two types of ‘base’ dressings that are used with salads.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Sesame ginger</li>\r\n</ul>\r\n<p>Dressing of ginger is an American salad dressing that is made with ingredients of East Asia. It is made out of the seasoned rice, vinegar, garlic, onion, corn syrup and water.</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Balsamic vinaigrette.</li>\r\n</ul>\r\n<p>It is made by the addition of small amount of Balsamic vinaigrette of olive oil and wine vinegar.<br /><br /></p>\r\n<ol start=\"18\">\r\n<li><em><strong>Describe three cookery methods commonly used when preparing appetisers and salads. Include a description of each method.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Spread it out thin and spritz it</li>\r\n</ul>\r\n<p>Lettuce is spread for Berry spritzer. Berries are topped and then nuts are toasted.</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Heat and toss</li>\r\n</ul>\r\n<p>Stir fry the veggie and toss with fresh spinach. It is to be served warm</p>\r\n<p> </p>\r\n<ol start=\"19\">\r\n<li>In your training kitchen or workplace, locate at least two convenience products used to prepare salads and appetisers. Take a photo of the labels on each product that identify best-before/use-by dates and rotation requirements. For each one, identify the disposal date. Submit the photos as part of your assessment.</li>\r\n</ol>\r\n<p> <img src=\"data:image/png;base64,[encoded data, 170424 characters]\" alt=\"\" width=\"198\" height=\"263\" /></p>\r\n<p> <br /><img src=\"data:image/png;base64,[encoded data, 15108 characters]