Product Overview

This Safe Work Method Statement (SWMS) sets out the step-by-step safety, quality, and hygiene controls for food storage cold chain and temperature control activities to help you maintain product integrity and protect workers’ health. It is a comprehensive, ready-to-use document that covers multiple aspects of cold storage, handling, and transport to support strong WHS compliance and food safety outcomes across your operation.

Activities & Specific Tasks Covered

This document includes specific risk controls for:

• Organisation of chilled and frozen food storage areas to prevent cross-contamination and maintain correct temperature zones
• Safe handling of frozen food items, including manual handling techniques and controls for frostbite and cold exposure
• Management of long-term food storage, including labelling, rotation (FIFO), and monitoring of use-by and best-before dates
• Safe storage of ingredients and supplies to separate allergens, raw and ready-to-eat foods, and cleaning chemicals
• Storing and reheating leftovers correctly, including rapid cooling, portioning, and reheating to safe core temperatures
• Storing frozen goods to maintain the cold chain, avoid freezer burn, and ensure correct stacking to prevent collapse or injury
• Testing and recording food temperatures correctly using calibrated thermometers and data loggers
• Transporting meat products at low temperatures, including vehicle temperature control, loading practices, and hygiene measures
• Selection, use, and inspection of cold storage equipment such as fridges, freezers, cold rooms, and blast chillers
• Management of power outages, equipment failure, and temperature excursions, including decision-making for food disposal
• Personal protective equipment (PPE) requirements for working in cold rooms and handling frozen products
• Cleaning, sanitising, and housekeeping practices in refrigerated and frozen storage areas to minimise slips, trips, and contamination
• Safe use of trolleys, pallet jacks, and shelving systems in cold storage environments to reduce manual handling risks

Who is this for?

This SWMS is designed for food manufacturers, commercial kitchens, butchers, cold storage and logistics providers, supermarkets, hospitality venues, and site supervisors responsible for managing cold chain and temperature-controlled food storage activities.

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 maintaining safe temperatures, ventilation, and conditions in cold storage areas
• Safe Work Australia – Hazardous Manual Tasks Code of Practice: Controls for lifting, carrying, and moving food items and containers in chilled and frozen environments
• Safe Work Australia – How to Manage Work Health and Safety Risks Code of Practice: Framework for identifying hazards, assessing risks, and implementing controls for cold chain operations
• Australia New Zealand Food Standards Code (FSANZ): Requirements for food safety, storage temperatures, and prevention of contamination
• AS/NZS 3760: In-service safety inspection and testing of electrical equipment used in cold rooms, freezers, and food storage areas
• AS 4674: Design, construction and fit-out of food premises to support compliant cold storage and temperature control
• Work Health and Safety Act 2011
• Work Health and Safety Regulations 2017