Hospitality Safety SWMS

Product Overview

This SWMS covers hospitality setup, service, food and drink handling, equipment use, and close-down activities. It supports planning and managing risks from slips, burns, chemicals, manual handling, customer interactions and other identified hazards.

Activities & Specific Tasks Covered

This document includes task-specific risk controls for:

• Complete pre-shift setup, briefings and work-role arrangements
• Organise back-of-house work, waste handling and dishwashing
• Change detergent dispensers and manage chemical exposure
• Polish cutlery and glassware, and prepare drinks and ice
• Serve hot beverages, food and trays in service areas
• Operate buffet heating equipment and grills or ovens
• Manage alcohol service and customer complaints
• Move room-service trolleys and manage hot loads
• Service food and drink machinery
• Carry out outdoor service and close-down activities

Who is this for?

Suitable for contractors, workers, supervisors and businesses carrying out hospitality 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 (November 2024) — use risk management, consultation, training, review and record-keeping principles; model Codes are guidance and must be checked for jurisdictional adoption.
• Model Code of Practice: Managing risks of hazardous chemicals in the workplace — use current SDS, label controls, compatible storage and controls for ignition sources; model Code status varies by jurisdiction.
• Model Code of Practice: Managing electrical risks in the workplace — isolate, lock and tag electrical equipment; a tag alone does not isolate energy.
• Work Health and Safety (Managing Psychosocial Hazards at Work) Code of Practice 2024 — use reporting, consultation and response arrangements for aggression, harassment, excessive workload and other psychosocial hazards where applicable.
• Model Code of Practice: Hazardous Manual Tasks — guidance for managing forceful, repetitive, awkward and sustained manual work.
• Model Code of Practice: Managing the work environment and facilities — guidance for floors, lighting, ventilation, thermal comfort, workplace traffic and amenities.
• AS/NZS 3760 In-service safety inspection and testing of electrical equipment.
• AS/NZS 3000 Electrical installations (Wiring Rules) for fixed electrical installation work by licensed electricians.
• AS/NZS 5601 Gas installations for gas installation work by licensed gasfitters.
• AS 1940 The storage and handling of flammable and combustible liquids, where relevant to flammable cleaning products or fuels.
• Applicable state or territory liquor licensing legislation and responsible-service requirements.
• Applicable food legislation, Food Standards Code requirements and local-government food-premises requirements.

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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