Product Overview

This Commercial Kitchen SWMS is a comprehensive Safe Work Method Statement designed to identify hazards, implement controls, and ensure safe work practices in commercial kitchen environments. It provides end-to-end coverage of key activities such as food preparation, cooking, cleaning, and equipment operation to support WHS compliance and effective risk management.

Activities & Specific Tasks Covered

This document includes specific risk controls for:

• Safe operation of commercial cooking equipment including ovens, grills, fryers, and stovetops
• Management of hot surfaces, boiling liquids, steam, and splash hazards in busy kitchen environments
• Use, storage, and handling of LPG and natural gas appliances, including ignition and shut-down procedures
• Selection, use, and maintenance of electrical appliances such as mixers, slicers, blenders, and dishwashers
• Knife safety, cutting techniques, and safe use of sharp utensils and food preparation tools
• Manual handling of food trays, stock, kegs, and bulk ingredients to minimise sprain and strain injuries
• Housekeeping controls to manage slips, trips, and falls from wet, greasy, or obstructed floor surfaces
• Safe cleaning and sanitising procedures, including use of chemicals and avoiding harmful chemical reactions
• Storage and segregation of chemicals, cleaning agents, and hazardous substances in the kitchen area
• Thermal burn prevention, including safe handling of hot pots, pans, trays, and food containers
• Fire safety measures, including use of fire blankets, fire extinguishers, and emergency shut-off procedures
• Safe use of extraction fans, range hoods, and ventilation systems to control heat, fumes, and smoke
• Emergency response procedures for burns, cuts, slips, gas leaks, and electrical incidents
• Personal protective equipment (PPE) requirements such as non-slip footwear, gloves, and protective clothing
• Coordination of work in confined and congested kitchen spaces to prevent collisions and contact injuries

Who is this for?

This SWMS is designed for chefs, cooks, kitchen hands, catering companies, hospitality venues, food production facilities, and site supervisors responsible for managing commercial kitchen operations.

Specific Job Steps & Hazards Covered

Legislation & References

This document was researched and developed to align with:

• Safe Work Australia – Managing the Work Environment and Facilities Code of Practice: Guidance on ventilation, lighting, amenities, and safe workplace conditions
• Safe Work Australia – Hazardous Manual Tasks Code of Practice: Controls for lifting, carrying, and repetitive tasks in kitchens
• Safe Work Australia – Managing the Risk of Falls at Workplaces Code of Practice: Controls for slips, trips, and falls in wet and greasy areas
• Safe Work Australia – Managing Risks of Hazardous Chemicals in the Workplace Code of Practice: Requirements for safe use and storage of cleaning chemicals and sanitisers
• Safe Work Australia – How to Manage Work Health and Safety Risks Code of Practice: Framework for hazard identification, risk assessment, and control
• AS/NZS 60335 series (Household and similar electrical appliances – Safety): Safety requirements for electrical kitchen appliances used in commercial settings
• AS 4674 – Design, construction and fit-out of food premises: Guidance relevant to safe layout and operation of commercial kitchens
• Work Health and Safety Act 2011
• Work Health and Safety Regulations 2017