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 Preparation Of Sauces Involving Flame Cooking Risk Assessment includes the following job steps and related potential hazards:
- 1. Preparation
- Incorrect storage of ingredients
- Poor hygiene practices
- 2. Ingredient Selection
- Allergic reactions
- Cross contamination
- 3. Adjusting the flame
- Burns from accidental touching
- Fire hazard if left unattended
- 4. Applying heat to ingredients
- Burns from splashing sauces
- Smoke inhalation
- 5. Stirring and mixing sauce
- Musculoskeletal injury from improper posture
- Cuts or lacerations from utensil mishandling
- 6. Checking sauce consistency
- Smoke inhalation from leaning over pot
- Burns from steam or hot sauce splatter
- 7. Sauce storage
- Chemical contamination from improper storage
- Spoilage if not stored properly
- 8. Cleaning up work area
- Slips
- trips & falls from wet floor
- Chemical exposure due to incorrect use of cleaning agents
- 9. Equipment maintenance
- Machinery drawn-in injuries
- Electric shock from malfunctioning equipment
- 10. Waste disposal
- Musculoskeletal injuries from heavy lifting
- Cuts from sharp items in waste
- 11. Finalising job
- Inadequate cooling before packing
- Cross-contamination with other food items
- 12. Training Staff
- Incorrect use of equipments
- Incomplete knowledge leading to accidents
- 13. Dish presentation
- Cuts from broken dishes
- Burns from hot plates
- 14. Customer serving
- Allergen-related issues
- Service-related injuries
- 15. Audit and assessment
- Incorrect findings
- Missed hazards due to lack of knowledge/experience