Food Hygiene Allergens and Cross-Contamination Control SWMS

Product Overview

This SWMS covers food hygiene, allergen and cross-contamination control across receiving, storage, preparation, cooking, service, cleaning and waste disposal. It supports planning food-handling tasks and managing contamination, allergen, temperature, cleaning and manual handling hazards.

Activities & Specific Tasks Covered

This document includes task-specific risk controls for:

• Review menus and allergen information before food preparation
• Set up food premises and manage surface, hygiene, pest and wet-floor hazards
• Receive deliveries and assess packaging, temperature and allergen information
• Store and segregate food to manage allergen and raw-food contamination
• Complete personal hygiene checks before handling food
• Prepare raw food and control preparation-station contamination risks
• Prepare allergen-free meals and verify ingredients and meal assembly
• Cook, cool and reheat food while managing temperature and burn hazards
• Maintain salad bar displays and condiment dispensers
• Serve and verify meals while managing allergen and hot-food risks
• Clean and sanitise equipment, then dispose of waste and complete sign-off

Who is this for?

Suitable for contractors, workers, supervisors and businesses involved in food hygiene, allergen and cross-contamination control activities.

Specific Job Steps & Hazards Covered

Legislation & References

The template includes references relevant to the documented work, including:

• Applicable Commonwealth, state or territory WHS/OHS legislation and regulations, including duties to provide safe systems of work, information, training, instruction, supervision, safe workplace facilities and management of hazardous chemicals.
• Model Code of Practice: How to manage work health and safety risks (guidance only; check adoption and approval in the relevant jurisdiction).
• Model Code of Practice: Managing the work environment and facilities (guidance only). It identifies accessible hand-washing facilities, separate from work-process sinks, with soap and hygienic drying facilities, and notes additional health-law duties for food preparation.
• Model Code of Practice: Managing the risks of biological hazards at work (guidance only). It supports good hand hygiene, cleaning and disinfection, dedicated or single-use equipment, hygienic waste handling and protection of cuts with water-resistant dressings.
• Model Code of Practice: Managing risks of hazardous chemicals in the workplace (guidance only; check adoption and approval in the relevant jurisdiction).
• Australia New Zealand Food Standards Code, Standard 3.2.2 Food Safety Practices and General Requirements, and Standard 3.2.3 Food Premises and Equipment.
• AS 4674 Design, construction and fit-out of food premises; AS 2070 Plastics materials for food contact use.

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Standard SWMS Features (Click to Expand)

• Task-specific job steps, hazards and control measures
• Initial and residual risk ratings
• Assigned responsible persons for each job step
• Plant, equipment and PPE requirements where applicable
• Permits, qualifications and high-risk construction work details where applicable
• Worker consultation, sign-off and review sections