Learn with PECB : ISO-45001-Lead-Auditor training material for 100% pass

You are an audit team leader who has been asked by the certification body to attend a regional conference given by OH and S representatives. You find the presentations informative, particularly the one that has just finished, which focused on what organisations were doing to adapt work to workers.
When the opportunity for questions arises, you ask the presenter to give you examples of what his own organisation had done to adapt work to workers. He provides the following responses.
Which three are actual examples of adapting work to workers?

• A. Planning actions to identify OH and S risks and opportunities.
• B. Keeping welfare facilities clean and available for use at all times.
• C. Amending the start and finish times of processes to accommodate cultural practices.
• D. Providing those who spend the majority of their working days on their computers with frequent breaks.
• E. Ensuring only competent workers are employed in key roles.
• F. Amending a control station to facilitate handicapped workers.
• G. Giving workers the opportunity to stand for election to the organisation ' s health and safety committee.
• H. Providing work instructions by video to an organisation where workers speak different languages and no subtitles are provided.

Auditors should have certain knowledge and skills, while audit team leaders should have some additional knowledge and skills.
From the following list, select two that only apply to audit team leaders.

• A. Be aware of cultural and social aspects of the auditee
• B. Verify the relevance and accuracy of collected information
• C. Apply appropriate sampling techniques
• D. Understand and apply the risk-based approach to auditing
• E. Plan the audit
• F. Make effective use of resources provided to the audit

You are auditing a site of Good Food Shack, a restaurant chain. In the kitchen area, you notice a half-filled open drum sitting in a pool of liquid, which is dribbling across a work area. You ask the head Chef what is in the drum and are told it is waste the frying process. When you ask why it is kept there, You are told that it is not normally kept there, but it not a problem and says that he will arrange it to be moved to a storeroom and will give the floor a good clean.
Look around the kitchen, you observe knives and cleavers lying around on worktops, staff wearing no protective gloves and a large pot of boiling water with nobody near it. There is no evidence of any fire extinguishers of fine blankets within sight.
You decide to raise a nonconformance. Select one of the options that best describes the finding against clause
8.1.2 of ISO 45001.

• A. Staff are at risk of serious injury while working in the kitchen.
• B. Failure to reduce risks associated with working in the kitchen.
• C. Training of the kitchen staff was not effective enough to prevent poor safety awareness in the kitchen area.
• D. Measures to prevent slippage in the kitchen from waste cooking oil were not taken.

In the initial communication by the audit team leader for a certification audit, the OHSMS Manager asks that the audit includes detailed coverage of the OHSMS legislation of the local authority, which has been specified in a recent customer contract.
Which two of the following responses should the audit team leader make?

• A. Advise the OHSMS Manager that the audit criteria has been set as ISO 45001 and the audit programme for certification will need to proceed as planned.
• B. Advise the OHSMS Manager that the new criteria can be included without any problem.
• C. Add a legal expert to the audit team in order to accept the request.
• D. Inform the OHSMS Manager that an audit against the regulatory criteria may be possible but will require a new audit team.
• E. Suggest that the OHSMS Manager cancels the audit contract and reapplies to include the additional criteria.
• F. Ask the individual(s) managing the programme whether the audit criteria can be revised to include the new request.

You are conducting a Stage 2 audit of a fast-food provider that operates three local restaurants.
Earlier in the day, you visited restaurant no. 2, where you noted there were no first aid kits or fire extinguishers present on site.
You are now interviewing the Chief Executive Officer, and you ask him if he is aware of the absence of OHS equipment at restaurant 2. He confirms that he is and says that this is because all the restaurant equipment was removed from the room, and next week, the new restaurant equipment will start being installed.
He shows you a management of change record that confirms this and identifies several potential risks arising from the equipment refresh. A single action is recorded that states, "Close restaurant 2 to the public until replacement equipment is installed and staff are trained on its use." How should you react? Select one.

• A. Raise a nonconformity against clause 9.1.2 as the restaurant is not meeting its legal requirements.
• B. Interview the chefs and front-of-house staff at restaurant 2 to see how they feel about the restaurant having to be closed.
• C. Simply record your findings, then move on to your next checkpoint item.
• D. Raise an opportunity for improvement, as the new equipment should have been ordered in sufficient time so as not to have had to close restaurant no. 2.