Product Overview

This Commercial Kitchen and Exhaust System Cleaning Safe Work Method Statement (SWMS) is developed to help you plan, document, and carry out cleaning works safely while maintaining WHS compliance on Australian worksites. It is a comprehensive document covering multiple aspects of Commercial Kitchen and Exhaust System Cleaning, including detailed controls for equipment, chemicals, access, and hygiene risks.

Activities & Specific Tasks Covered

This document includes specific risk controls for:

• Bulk grease tank cleaning, including isolation, safe pump-out, and handling of waste grease and residues
• Cleaning industrial kitchen spaces, floors, walls, benches, and fixtures to minimise slips, trips, and hygiene risks
• Cleaning outdoor grills and BBQ equipment, including safe shutdown, cooling, and handling of hot surfaces and fats
• Cleaning commercial ovens, including lock-out of gas/electrical supply and safe access to internal cavities and racks
• Cleaning commercial refrigerators and cool rooms, addressing electrical safety, condensation, and manual handling of contents
• Cleaning exhaust hoods and canopies, including safe access at height and control of falling objects and contaminants
• Cleaning grease traps, including odour control, biological hazards, confined access risks, and waste disposal procedures
• Cleaning ventilation hoods, ductwork, and filters to control fire risk, airborne contaminants, and ergonomic strain
• Commercial cleaning work in kitchens during and after trading hours, including coordination with kitchen staff and lock-out of equipment
• Cooktop and rangehood cleaning, including management of residual heat, sharp edges, and chemical exposure
• Deep freezer cleaning, including defrosting procedures, slip hazards from ice melt, and protection against cold exposure
• Enclosed kitchen hood cleaning and duct internal access, including restricted space entry and ventilation controls
• Facilitating full kitchen deep cleaning programs, integrating staged work, signage, barricading, and housekeeping controls
• Food court clean-up activities, including public interface, pedestrian management, and after-hours work procedures
• Kitchen exhaust system cleaning from canopy to discharge point, including safe ladder use, roof access, and fire risk management

Who is this for?

This SWMS is designed for commercial kitchen cleaners, exhaust and duct cleaning contractors, facilities maintenance teams, hospitality operators, and site supervisors managing cleaning works in restaurants, food courts, hotels, and industrial kitchens.

Specific Job Steps & Hazards Covered

Legislation & References

This document was researched and developed to align with:

• Work Health and Safety Act 2011
• Work Health and Safety Regulations 2017
• Managing the Work Environment and Facilities Code of Practice: Guidance on ventilation, amenities, and safe access within commercial kitchen environments
• Hazardous Manual Tasks Code of Practice: Controls for lifting, carrying, and repetitive cleaning tasks to reduce musculoskeletal injuries
• Managing Risks of Hazardous Chemicals in the Workplace Code of Practice: Safe use, storage, and handling of caustic, degreasing, and sanitising chemicals
• How to Manage Work Health and Safety Risks Code of Practice: Framework for identifying, assessing, and controlling risks associated with kitchen and exhaust cleaning activities
• Managing the Risk of Falls at Workplaces Code of Practice: Requirements for safe ladder use, step platforms, and access to elevated exhaust and ventilation systems
• AS/NZS 60335 series (Household and similar electrical appliances – Safety): Referenced for safe isolation and cleaning of electrical kitchen appliances
• AS 1668.1 & AS 1668.2 (The use of ventilation and airconditioning in buildings): Guidance on mechanical ventilation and exhaust systems relevant to kitchen exhaust cleaning