General Kitchen Safety Knife Handling and Hygiene Risk Assessment

Product Overview

This risk assessment covers kitchen knife handling and hygiene activities, including preparation, cleaning, storage, housekeeping and incident response. It supports planning by identifying cutting, contamination, manual handling and slip hazards that can arise in knife work areas.

Activities & Risks Covered

This assessment addresses activities and risks including:

• Set up knife work areas to manage layout, task allocation, lighting and busy-period pressures.
• Select and inspect knives and cutting equipment for suitability, condition and cleanliness.
• Prepare food with knives while managing cuts, loss of control and repetitive cutting fatigue.
• Maintain separation and communication around workers carrying or using knives.
• Clean and handle knives after use while considering hidden blades, cuts and contamination.
• Store and transport knives within the kitchen to reduce unintended blade contact and dropped items.
• Manage hand hygiene, hand care and food contamination risks around knife tasks.
• Keep knife work areas clear to address slips, trips and falls while carrying sharp tools.
• Handle food, containers and equipment around preparation areas while considering lifting and posture risks.
• Respond to cuts and review incidents to address bleeding, contamination and repeat events.

Who is this for?

Suitable for workers, supervisors and businesses carrying out kitchen food preparation, knife handling and hygiene activities.

Activities & Hazards Covered

Legislation & References

The template records model guidance used to inform the documented controls. Applicable WHS/OHS laws and adopted Codes vary by state or territory, so confirm the current local requirements when tailoring the assessment:

• Model guidance: Model Code of Practice: Hazardous manual tasks — 4.1 The hierarchy of control measures; p. 31.
• Model guidance: Model Code of Practice: First aid in the workplace — 3. First aid equipment, facilities and training; p. 12.
• Model guidance: Model Code of Practice: Work health and safety consultation, cooperation and coordination — 3. What is effective consultation?; p. 13.
• Model guidance: Model Code of Practice: Managing the work environment and facilities — 2. The work environment; p. 13.
• Model guidance: Model Code of Practice: How to manage work health and safety risks — 4. Step 3 — How to control risks; p. 20.
• Model guidance: Model Code of Practice: Managing the risk of fatigue at work — Provide sufficient breaks while at work; p. 30.

---

Standard Risk Assessment Features (Click to Expand)

• Activity-specific hazard identification and control measures
• Initial and residual risk ratings
• Assigned responsible persons for each activity
• Risk matrix and assessment classification
• Review, monitoring and sign-off fields
• Site-specific customisation before use