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 Handling Raw Food Items Risk Assessment includes the following job steps and related potential hazards:
- 1. Preparation
- Cross-contamination
- Incorrect storage of food
- 2. Transport Raw Food
- Physical injuries from heavy lifting
- Slip/Trip/Fall hazards
- 3. Unpacking Raw Food
- Cuts from sharp objects
- Musculoskeletal injuries from manual handling
- 4. Cleaning Food Items
- Chemical exposure
- Water splash hazard
- Slippery floors
- 5. Chopping/Cutting
- Knife injuries
- Repetitive Strain Injuries
- 6. Mixing Ingredients
- Allergic reactions
- Chemical interactions
- 7. Cooking
- Burns from hot surfaces/equipment
- Fire risk
- 8. Plating/Portion
- Burns from hot food
- Sharp object cuts
- 9. Serving
- Spills
- Burns from hot food
- 10. Cleaning Up
- Exposure to cleaning chemicals
- Slip/Trip/Fall hazards
- 11. Disposal of Waste
- Cross-contamination
- Biological hazards from waste
- 12. Stock Check
- Heavy lifting
- Trip hazards
- 13. Reordering of Supplies
- Stress from inventory management
- Manual errors
- 14. Equipment Maintenance
- Electric shock
- Injuries from moving parts
- 15. Staff Training
- Inadequate skill sets
- Misunderstanding instructions
- 16. Quality Control Check
- Food poisoning risk
- Allergen contamination
- 17. Compliance Check
- Non-compliance to food and safety standards
- Legal risks
- 18. Customer Feedback
- Reputation risk
- Miscommunication
- 19. Emergency Plan Review
- Inadequate preparation for emergencies
- Panic situations
- 20. Occupational Health and Safety Audit
- Non-compliance to workplace safety rules
- Injury risks