Ensure your workplace remains safe and compliant with our versatile risk assessment templates, designed to meet Australia’s Work Health and Safety (WHS) standards. These professionally crafted documents follow a consistent, structured approach that can be adapted for any industry or task.
Key Features:
• Uniform Structure: Each template includes clearly defined sections for job steps, potential hazards, risk matrices, control measures, and emergency procedures.
• Comprehensive Hazard Identification: Systematically record foreseeable hazards at every stage of your work process—from preparation and equipment checks to final debriefing.
• Customisable Details: Easily insert your organisation’s information, project specifics, and relevant legislative references, ensuring the document meets your unique operational needs.
• Regulatory Compliance: Built to align with Australia’s WHS legislation and Codes of Practice, these templates include guidance notes and reference links to help you stay compliant.
• Emergency Preparedness & Documentation: Integrated sections for emergency response planning and thorough documentation review ensure all critical safety information is captured and easily accessible.
Whether you’re managing a construction site, operating machinery, or overseeing any other workplace activity, our generic risk assessment templates provide a robust framework for identifying risks, implementing effective control measures, and maintaining a safe working environment. Download today to streamline your risk management processes and promote a culture of safety in your organisation.
The Food Contamination Control Risk Assessment includes the following job steps and related potential hazards:
- 1. Preparation
- Cross-contamination
- Incorrect storage of food
- 2. Cooking
- Burns
- Fire
- Food not thoroughly cooked
- 3. Packaging
- Cross-contamination
- Use of incorrect packaging material
- 4. Storing
- Inappropriate temperature
- Pest infestation
- Use of incorrect containers
- 5. Transporting
- Food exposed to dust and heat
- Improper handling
- 6. Service
- Allergies
- Cross-contamination
- Inadequate hygiene procedures
- 7. Cleaning
- Exposure to chemicals
- Slips and trips
- 8. Waste Disposal
- Body strain/injury
- Exposure to hazardous substances
- 9. Maintenance of Equipment
- Electrical hazards
- Physical injury from the improper use of tools
- 10. Customer Relations
- Inadequate food safety information
- Allergen exposure
- 11. Staff Training
- Misunderstanding of procedures
- Inadequate competency in tasks
- 12. Quality Control Checks
- Missed inspection
- Faulty measuring equipment
- 13. Stock Control
- Expired items
- Overstock or understock issues
- 14. Purchasing
- Incorrect orders
- Delivery of substandard products
- 15. Breaks
- Food consumption in non-designated areas
- Improper handwashing technique
- 16. Closing Procedures
- Non-adherence to cleaning protocol
- unsecured premises
- 17. Incident Reporting
- Non-reporting of incidents
- Unclear reporting procedures
- 18. Security Checks
- Unauthorised access to restricted areas
- Manipulation of records
- 19. Emergency Procedures
- Inadequate response during emergency
- Panic and chaos in emergency situations
- 20. Safety Equipment Use
- Non-compliance to safety equipment use
- Inadequate knowledge about correct equipment use