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 Maintaining The Salad Bar Risk Assessment includes the following job steps and related potential hazards:
- 1. Preparation
- Cross Contamination
- Wrong food storage
- 2. Food Procurement
- Poor quality supplies
- Allergen cross-contact
- 3. Ingredients Storage
- Improper temperature
- Pest infestation
- 4. Salad Assembly
- Cutting injuries
- Slips and falls
- 5. Display Setup
- Electric shock
- Overloading power points
- 6. Restocking the Bar
- Heavy lifting
- Sharp utensils
- 7. Customer Service
- Slips and falls
- Food allergies
- 8. Process Payments
- Counterfeit money
- Robbery
- 9. Clean Salad Bar
- Chemical hazards
- Biological hazards
- 10. Waste Disposal
- Exposure to bacteria
- Heavy lifting
- 11. Equipment Checks
- Maintenance neglect
- Unexpected starting
- 12. Safety Checks
- Fire hazard
- Blocked exits
- 13. Staff Training
- Knowledge gaps
- Miscommunication
- 14. Emergency Procedures
- Accidents
- Fire
- Natural disasters
- 15. Closing Procedure
- Incorrect shutdown of appliances
- Leftover food items