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 Preparing Non-Meat Products Like Sausages Risk Assessment includes the following job steps and related potential hazards:
- 1. Preparation
- Cut injuries
- Slips or falls
- Allergic reactions
- 2. Mixing Ingredients
- Allergic reactions
- Muscular strain
- 3. Filling Sausages
- Puncture wounds
- Repetitive strain injuries
- 4. Packaging
- Cuts from packaging materials
- Repetitive strain injuries
- 5. Storage
- Manual handling injuries
- Frozen product burns
- 6. Cleaning up
- Chemical burns from cleaning products
- Slips on wet surfaces
- 7. Maintenance of Equipment
- Electrical hazard
- Pinch point injuries
- 8. Waste disposal
- Sharp object injuries
- bacterial contamination
- 9. Quality Control Checks
- Exposure to spoiled food
- Eye strain
- 10. Product Labelling
- Incorrect labelling
- allergic reactions
- 11. Cooking Samples for Testing
- Burns from hot surfaces or steam
- Cuts from knives
- 12. Perishable Goods Handling
- Food spoilage
- bacterial contamination
- 13. Raw Material Handling
- Allergenic ingredients
- heavy lifting injuries
- 14. Chilled and Frozen Storage
- Frozen product burns
- Slips on icy surfaces
- 15. Stock Rotation
- Manual handling injuries
- Fall from height
- 16. Dispatching & Delivery
- Manual handling injuries
- Vehicle accidents
- 17. Customer Service
- Verbal or physical abuse
- Slips or falls
- 18. Food Safety Inspections
- Chemical contamination
- Physical hazards
- 19. Employee Training
- Missed hazard identification
- incorrect use of equipment
- 20. Regular Audits & Reviews
- Inadequate procedures
- overlooked risks