Commercial Kitchen Cooking Appliances and Thermal Safety SWMS

Product Overview

This SWMS covers the operation of commercial kitchen cooking appliances and thermal safety activities, from pre-start checks through cooking, hot oil handling, cleaning, fault response and shutdown. It supports planning and risk management for burns, steam, hot oil, fire, gas and electrical hazards, slips and manual handling.

Activities & Specific Tasks Covered

This document includes task-specific risk controls for:

• Complete pre-start kitchen setup and access checks
• Inspect appliances and protective equipment
• Heat, load and unload commercial ovens
• Operate pizza ovens and manage radiant heat
• Operate deep fryers and manage hot oil
• Transfer hot oil and clean fryer equipment
• Prepare sauces and handle boiling water
• Use pressure cookers and manage pressure release
• Respond to gas and electrical faults
• Respond to burns and fires
• Shutdown appliances and complete housekeeping

Who is this for?

Suitable for contractors, workers, supervisors and businesses operating commercial kitchen cooking appliances and managing thermal safety 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.
• Model Code of Practice: How to manage work health and safety risks (Safe Work Australia, November 2024) — use consultation, risk assessment, hierarchy of controls and review processes.
• Model Code of Practice: Managing risks of plant in the workplace — guidance for plant selection, guarding, inspection, maintenance and isolation.
• Model Code of Practice: Managing electrical risks in the workplace — commercial kitchens are higher-risk environments where moisture, heat, chemicals and mechanical damage can affect electrical equipment.
• Model Code of Practice: Managing risks of hazardous chemicals in the workplace — guidance for SDS, chemical compatibility, ventilation and maintenance of control measures.
• Model Code of Practice: Hazardous manual tasks — guidance for handling hot containers, stockpots, oil and heavy trays.
• AS 4674, Design, construction and fit-out of food premises.
• AS/NZS 5601 series, Gas installations.
• AS/NZS 3000, Electrical installations (Wiring Rules).
• AS/NZS 3760, In-service safety inspection and testing of electrical equipment.
• AS/NZS 2210.3, Personal protective equipment—Safety footwear.
• AS/NZS 2161.4, Occupational protective gloves—Protection against thermal risks.
• AS/NZS 1337.1, Personal eye-protection—Eye and face protectors for occupational applications.
• AS/NZS 4502.1, Methods for evaluating clothing for protection against heat and fire.

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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