Product Overview

This Seafood and Meat Processing and Manufacturing SWMS is a comprehensive Safe Work Method Statement designed to identify hazards, implement controls, and protect workers across food production environments. It provides end-to-end coverage of multiple aspects of seafood and meat processing operations to support strong WHS compliance and safe, consistent work practices.

Activities & Specific Tasks Covered

This document includes specific risk controls for:

• Safe handling, shucking, cleaning, and processing of abalone, including knife use and ergonomic controls
• Selection, sharpening, storage, and safe use of knives for food processing and preparation tasks
• Cut-resistant gloves, PPE requirements, and safe cutting techniques to minimise laceration risks
• Set-up, operation, and cleaning of meat and seafood slice machines, including guarding and lockout procedures
• Safe use of manual and automatic slicers, including loading, feeding, and product removal practices
• Operation of vacuum sealers for seafood and meat products, including sealing cycles and bag handling
• Controls for heat, steam, and crush hazards associated with vacuum sealing equipment
• Hygiene, sanitation, and allergen control during seafood and meat processing to maintain food safety standards
• Manual handling of cartons, tubs, trays, and bulk product to reduce sprain and strain injuries
• Use of refrigerated and chilled work areas, including controls for cold stress and condensation-related slips
• Cleaning and sanitising of processing equipment, blades, and work surfaces using chemicals safely
• Management of slips, trips, and falls from wet, oily, or contaminated floors in processing and packing areas
• Waste handling and disposal of offcuts, shells, and packaging to maintain a clean and safe work environment
• Emergency response procedures for cuts, amputations, chemical exposure, and plant-related incidents

Who is this for?

This SWMS is designed for seafood processors, meat processing plants, food manufacturers, commercial kitchens, and site supervisors overseeing seafood and meat production operations.

Specific Job Steps & Hazards Covered

Legislation & References

This document was researched and developed to align with:

• Model Code of Practice: How to Manage Work Health and Safety Risks – Guidance on identifying hazards, assessing risks, and implementing controls in processing environments
• Model Code of Practice: Managing the Work Environment and Facilities – Requirements for safe, hygienic, and adequately equipped food processing workplaces
• Model Code of Practice: Hazardous Manual Tasks – Controls for lifting, carrying, and repetitive tasks common in meat and seafood processing
• Model Code of Practice: Managing Risks of Plant in the Workplace – Safe use of slicers, vacuum sealers, and other processing machinery
• AS 4674: Design, construction and fit-out of food premises – Guidance on hygienic and safe design of food processing areas
• Food Standards Code (FSANZ) – Requirements for food safety, hygiene, and handling in seafood and meat processing
• Work Health and Safety Act 2011
• Work Health and Safety Regulations 2017