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| Section | Weight | Objectives |
|---|---|---|
| ISO 45001 requirements for OH&S MS (Clauses 4โ10) | 25% | - Support - Context of the organization - Improvement - Performance evaluation - Planning - Leadership and worker participation - Operation |
| Conducting an ISO 45001 audit | 20% | - Preparing audit conclusions - Opening meeting - Gathering and verifying information - Generating audit findings |
| Managing an ISO 45001 audit program | 10% | - Implementing and monitoring audit program - Establishing audit program objectives - Improving audit program |
| Fundamental principles and concepts of an OH&S Management System | 10% | - Key terms and definitions - Purpose, benefits and scope of OH&S MS - Principles of OH&S management |
| Closing an ISO 45001 audit | 10% | - Audit follow-up and closure - Preparing and distributing audit report |
| Preparation of an ISO 45001 audit | 15% | - Preparing audit plan and working documents - Defining audit objectives, scope and criteria - Selecting audit team - Reviewing documented information |
| Fundamental audit concepts and principles | 10% | - Competence and ethics of auditors - Purpose and types of audits - Audit principles and independence |
>> Exam Sample ISO-45001-Lead-Auditor Questions <<
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NEW QUESTION # 118
A multi-level shopping centre is open every day to the public from 09:00-21:00. During an external audit of the centre to ISO 45001, you establish that there are 120 retail outlets. There are eight escalators to all levels and four sets of elevators. When asked about safety performance improvement objectives, the Centre Manager says that there are plans to reduce the number of reported incidents and complaints.
You: I note from the incident log that reported incidents have increased in the past year. Why is this?
Centre Manager: The number of shoppers coming into the centre has increased by about 10 per cent in the last year. More people around means that more things will happen.
You: What actions have been taken to deal with this increase?
Centre Manager: We conducted awareness training for staff. For example, making sure that any hazardous areas are well signed.
You: I see that the escalators account for a number of accidents. Have you taken any actions to try and reduce this?
Centre Manager: Most of these accidents are caused by people failing to take care at the ends. So, the answer is no, it is difficult to do anything about that.
You: How do you monitor safety in the centre?
Centre Manager: We train our staff to be alert to potential safety problems when walking around the centre.
We empower them to take whatever action is necessary.
Which four actions should you take to investigate the situation further?
Answer: A,B,F,H
Explanation:
These four actions develop meaningful audit trails from the evidence already obtained. Reviewing safety- awareness training tests whether the organisation ' s claimed control is competently implemented. Comparing incident data with shopper numbers provides a meaningful performance measure rather than relying on raw incident totals, consistent with Clause 9.1.1. Reviewing hazard identification specifically for escalators evaluates conformity with Clause 6.1.2, because recurring escalator incidents indicate a hazard requiring systematic consideration. Finally, checking incident investigations tests Clause 10.2 requirements to react to incidents, determine causes and identify corrective actions necessary to prevent recurrence. A zero-incident policy is not an ISO 45001 requirement, retail tenants do not have to be independently certified, and questioning top management ' s knowledge of the standard would not directly investigate the observed incident trend. The Centre Manager ' s qualifications are similarly secondary to evaluating actual system effectiveness.
NEW QUESTION # 119
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 are a. 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.
Answer: D
Explanation:
Comprehensive Detailed Explanation along with All ISO 45001 Audit Reference Clause 8.1.2 of ISO 45001 pertains to Eliminating Hazards and Reducing OH&S Risks. Organizations must implement appropriate controls to manage workplace hazards effectively.
Issue Identified:
The kitchen environment at the audited site presents multiple hazards, including:
Oil spillage creating a slip hazard.
Open drums of waste material posing a chemical or hygiene hazard.
Unsecured knives and cleavers increasing the risk of cuts.
Boiling water left unattended, posing a risk of burns.
Lack of visible fire extinguishers or fire blankets, increasing fire risk.
Analysis of Options:
A . Failure to reduce risks associated with working in the kitchen.
This option accurately captures the broader failure to implement effective measures to eliminate or reduce hazards across multiple areas in the kitchen.
B . Measures to prevent slippage in the kitchen from waste cooking oil were not taken.
This is specific to one hazard (oil spillage) and does not address other significant risks observed, such as fire safety or sharp tools.
C . Staff are at risk of serious injury while working in the kitchen.
While true, this is more of a general observation and does not address the root cause of the hazards or the failure of controls.
D . Training of the kitchen staff was not effective enough to prevent poor safety awareness in the kitchen area.
Although training deficiencies may contribute to the issue, this option does not reflect the overarching systemic failure to manage hazards effectively.
Best Description of the Nonconformance:
Failure to reduce risks associated with working in the kitchen (Option A) is the most comprehensive finding, reflecting the organization's lack of adequate controls to mitigate hazards.
ISO Reference:
Clause 8.1.2: Organizations must establish controls to eliminate or minimize OH&S risks systematically.
Clause 7.2: Ensuring competency through training is important but must be coupled with hazard control measures.
NEW QUESTION # 120
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.
Answer: D
Explanation:
Clause 8.1.2 of ISO 45001 pertains to Eliminating Hazards and Reducing OH and S Risks. Organizations must implement appropriate controls to manage workplace hazards effectively.
* Issue Identified: The kitchen environment at the audited site presents multiple hazards, including:
* Oil spillage creating a slip hazard.
* Open drums of waste material posing a chemical or hygiene hazard.
* Unsecured knives and cleavers increasing the risk of cuts.
* Boiling water left unattended, posing a risk of burns.
* Lack of visible fire extinguishers or fire blankets, increasing fire risk.
* Analysis of Options:
* A. Failure to reduce risks associated with working in the kitchen. This option accurately captures the broader failure to implement effective measures to eliminate or reduce hazards across multiple areas in the kitchen.
* B. Measures to prevent slippage in the kitchen from waste cooking oil were not taken. This is specific to one hazard (oil spillage) and does not address other significant risks observed, such as fire safety or sharp tools.
* C. Staff are at risk of serious injury while working in the kitchen. While true, this is more of a general observation and does not address the root cause of the hazards or the failure of controls.
* D. Training of the kitchen staff was not effective enough to prevent poor safety awareness in the kitchen area. Although training deficiencies may contribute to the issue, this option does not reflect the overarching systemic failure to manage hazards effectively.
* Best Description of the Nonconformance: Failure to reduce risks associated with working in the kitchen (Option A) is the most comprehensive finding, reflecting the organization's lack of adequate controls to mitigate hazards.
ISO References:
* Clause 8.1.2: Organizations must establish controls to eliminate or minimize OH and S risks systematically.
* Clause 7.2: Ensuring competency through training is important but must be coupled with hazard control measures.
NEW QUESTION # 121
The process for collecting and verifying information during an audit is key for ensuring that the audit conclusion is determined based on objective and verifiable evidence.
To complete the sequence, click on the blank section you want to complete so it is highlighted in red and then click on the applicable text from the options below. Alternatively, drag and drop the options to the appropriate blank section."
Answer:
Explanation:
NEW QUESTION # 122
A well-known fast-food organisation (ISO 45001 certified) contracts young people to deliver orders; last week one of them died in a street accident riding for the first time a new motorbike provided by the organisation. You will lead the recertification audit in two weeks, and you plan to prepare a checklist to investigate this incident. The following are potential questions you might ask; match them to the related ISO
45001 clause/subclause.
Answer:
Explanation:
Explanation:
* Was he made aware of the hazards related to this work? # Clause 6.1.2.1: Clause 6.1.2.1 focuses on hazard identification. Organizations must identify hazards associated with work activities, such as operating a motorbike, and ensure workers are aware of these hazards.
* Was he trained to use the new motorbike? # Clause 7.2: Clause 7.2 requires organizations to ensure that workers are competent to perform their assigned tasks, including providing necessary training for new equipment like a motorbike.
* Was he asked to deliver too many orders in a short period of time? # Clause 8.2: Clause 8.2 relates to managing operational controls and ensuring that work processes do not impose undue risks, such as excessive workloads or time pressure.
* Was he carrying any contact details in case of an accident? # Clause 7.3: Clause 7.3 requires effective communication of information relevant to OH and S, including emergency contact details or procedures for accidents.
ISO References:
* Clause 6.1.2.1: Hazard identification.
* Clause 7.2: Competence.
* Clause 7.3: Awareness and communication.
* Clause 8.2: Operational control.
NEW QUESTION # 123
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