Product Overview

This Safe Work Method Statement (SWMS) sets out the critical steps, hazards and controls for managing food hygiene, allergens and cross-contamination risks in commercial food operations to support WHS compliance and duty of care. It is a comprehensive document that covers multiple aspects of Food Hygiene, Allergens and Cross-Contamination Control across food preparation, service and storage environments.

Activities & Specific Tasks Covered

This document includes specific risk controls for:

• Dealing with food allergens, including identification, segregation and safe handling procedures
• Ensuring good personal hygiene habits such as handwashing, illness reporting and use of protective clothing
• Maintaining and upholding food safety standards in line with site policies and regulatory requirements
• Food contamination control through correct storage, temperature control and protection from physical, chemical and biological contaminants
• General food hygiene practices for preparation, cooking, cooling, reheating and serving food
• Safe design, layout and maintenance considerations for food premises and work areas
• Handling raw food items to prevent cross-contamination with ready-to-eat foods
• Hygiene standards and cleaning regimes for condiment dispensers, utensils and self-service equipment
• Identifying food allergens and implementing proper labelling, communication and management controls
• Maintaining salad bars and self-service areas, including temperature control and protection from contamination
• Preparing food in canteens or kitchens with clear separation of allergen and non-allergen work areas
• Preventing cross-contamination at preparation stations through colour-coded equipment and cleaning protocols
• Providing allergen-free meals upon request with validated recipes, preparation controls and verification checks
• Staff training, supervision and competency in food safety, allergen awareness and emergency response to allergic reactions
• Incident reporting, corrective actions and continuous improvement in food hygiene and allergen management systems

Who is this for?

This SWMS is designed for commercial kitchen operators, canteens, cafés, restaurants, catering companies, food retailers, and site supervisors responsible for food safety and allergen management.

Specific Job Steps & Hazards Covered

Legislation & References

This document was researched and developed to align with:

• Food Standards Australia New Zealand (FSANZ) – Food Standards Code: Including requirements for food safety practices, allergen declaration and labelling, and contamination control
• Australia New Zealand Food Standards Code – Standard 3.2.2 Food Safety Practices and General Requirements: Controls for food handling, storage, processing and hygiene
• Australia New Zealand Food Standards Code – Standard 3.2.3 Food Premises and Equipment: Requirements for the design, construction and maintenance of food premises and equipment
• Safe Food Australia – A Guide to the Food Safety Standards: Guidance material for applying the Food Safety Standards in food businesses
• Work Health and Safety Act 2011
• Work Health and Safety Regulations 2017