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 Knives Food Processing and Preparation Risk Assessment includes the following job steps and related potential hazards:
- 1. Preparation
- Slips and falls
- Cross-contamination
- 2. Knife selection
- Inappropriate knife use
- Cuts and lacerations
- 3. Knife sharpening
- Sharpener misuse
- Blade breakage
- 4. Cutting surface setup
- Unstable cutting surface
- Surface contamination
- 5. Raw product handling
- Pathogen cross-contamination
- Allergen cross-contamination
- 6. Slicing/Cutting/Dicing
- Cuts and lacerations
- Improper technique
- 7. Deboning/Trimming
- Incorrect blade angle
- Cuts and lacerations
- 8. Waste disposal
- Tripping hazard
- Contamination
- 9. Knife cleaning
- Cuts due to poor grip
- Chemical burns
- 10. Equipment maintenance
- Unexpected equipment activation
- Mechanical failure
- 11. Work station organisation
- Cluttered work area
- Poor equipment storage
- 12. Staff training
- Lack of knowledge
- Inadequate supervision
- 13. Product packing
- Ergonomic strain
- Incorrect packing material
- 14. Temperature control
- Product spoilage
- Pathogen growth
- 15. Sanitation practices
- Inadequate cleaning
- Pathogen persistence
- 16. Personal hygiene
- Contamination of food products
- Spread of illness
- 17. Emergency response procedures
- Lack of preparedness
- Inadequate first aid supplies
- 18. Inspection and quality control
- Non-compliant products
- Inefficient processing
- 19. Shipping and transport
- Improperly secured loads
- Spoilage during transit
- 20. Post-operation cleanup
- Slips and falls
- Chemical exposure