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 Prepare Food In Canteen Or Kitchens Risk Assessment includes the following job steps and related potential hazards:
- 1. Preparation
- Burns from hot equipment
- Cuts from knives
- 2. Cooking
- Foodborne illnesses
- Fire from stove/oven
- 3. Storage
- Spoiling food
- tripping hazards
- 4. Cleaning
- Chemical exposure
- slip and fall hazards
- 5. Serving
- Burns from hot food/dishes
- Lifting injuries
- 6. Handling raw food
- Cross-contamination
- cuts from packaging
- 7. Dishwashing
- Scalding from hot water
- Glass breakage
- 8. Disposal of waste
- Injury from improper handling
- bacterial infection
- 9. Maintaining equipment
- Electric shock
- burns from equipment
- 10. Receiving deliveries
- Heavy lifting injuries
- Falling objects
- 11. Inspecting Deliveries
- Allergic reactions
- Insect bites
- 12. Refrigeration
- Frostbite
- Spoilage of food
- 13. Food decoration
- Sharp tool injury
- allergic reactions
- 14. Pre-packaging
- Plastic wrap cuts
- repetitive motion injuries
- 15. Catering events
- Slips and falls
- foodborne illnesses
- 16. Customer service
- Verbal aggression
- Stress-related issues
- 17. Emergency procedures
- Panic hazards
- untrained staff
- 18. End of Day Wrap-up
- Fatigue-related errors
- trip hazards
- 19. Stock rotation
- Lifting injuries
- Outdated food consumption
- 20. Use of personal protective equipment
- Inadequate protection
- improper use of PPE