Product Overview

This Food Processing Safe Work Method Statement (SWMS) sets out the step-by-step procedures, hazards, and controls required to safely undertake food production tasks while maintaining WHS compliance and food safety. It is a comprehensive document covering multiple aspects of food processing operations, from raw product handling through to cooking, testing, and packaging.

Activities & Specific Tasks Covered

This document includes specific risk controls for:

• Safe operation, loading, unloading, and cleaning of batch roasting ovens, including burn and fire prevention measures
• Butchering animals, including use of knives and cutting tools, manual handling controls, and hygiene procedures
• Conducting microbiological and quality tests on meat products, including sample handling and laboratory safety practices
• Emptying and cleaning sausage stuffers, including lockout/tagout, pressure release, and guarding of moving parts
• Operating retort cookers, including pressure, steam, and temperature controls and emergency shutdown procedures
• Management of cross-contamination risks between raw and cooked products, including segregation and workflow design
• Selection and correct use of personal protective equipment (PPE) such as cut-resistant gloves, aprons, and eye protection
• Manual handling of carcasses, trays, tubs, and packaged product to minimise sprains, strains, and crush injuries
• Cleaning and sanitation of food processing equipment and work areas, including safe chemical handling and storage
• Control of slips, trips, and falls in wet processing areas, including floor maintenance and housekeeping standards
• Lockout/tagout and isolation procedures for maintenance and unblocking of processing and cooking equipment
• Emergency response for burns, cuts, amputations, scalds, and exposure to hazardous cleaning chemicals

Who is this for?

This SWMS is designed for meat processors, abattoirs, smallgoods manufacturers, commercial kitchens, food production facilities, and site supervisors responsible for overseeing food processing activities.

Specific Job Steps & Hazards Covered

Legislation & References

This document was researched and developed to align with:

• Safe Work Australia – Managing the Work Environment and Facilities Code of Practice: Guidance on safe, hygienic, and compliant work environments in processing areas
• Safe Work Australia – Hazardous Manual Tasks Code of Practice: Controls for lifting, carrying, and repetitive tasks in food processing operations
• Safe Work Australia – Managing Risks of Plant in the Workplace Code of Practice: Requirements for guarding, isolation, and safe use of ovens, cookers, and processing machinery
• Safe Work Australia – How to Manage Work Health and Safety Risks Code of Practice: Framework for identifying, assessing, and controlling risks in food processing
• Safe Work Australia – Labelling of Workplace Hazardous Chemicals Code of Practice: Requirements for safe identification and handling of sanitisers and cleaning agents
• AS 4674: Design, construction and fit-out of food premises: Reference for hygienic design and layout of food processing areas
• AS/NZS 4024 (series) Safety of machinery: Guidance on machinery safety, guarding, and emergency stop functions for processing equipment
• Work Health and Safety Act 2011
• Work Health and Safety Regulations 2017