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 Chopping And Slicing Of Ingredients Risk Assessment includes the following job steps and related potential hazards:
- 1. Preparation
- Slips
- trips and falls
- incorrect manual handling
- 2. Ingredient Procurement
- Incorrect storage
- food spoilage
- bacterial infection
- 3. Chopping/Slicing
- Knife injuries
- Ergonomic risks from poor posture
- 4. Mixing Ingredients
- Allergic reactions to ingredients
- cross contamination
- chemical burns from cleaning agents
- 5. Cooking
- Burns from hot surfaces/liquids
- smoke inhalation
- 6. Plating
- Burns from hot plates
- allergic reactions
- 7. Serving
- Food Poisoning due to improper cooking
- Slips
- trips
- and fall on wet floor
- 8. Cleanup
- Chemical exposure from cleaning solutions
- repetitive stress injuries
- 9. Waste Disposal
- Injury from broken glass or sharp objects in garbage
- bacterial infections from spoiled food
- 10. Equipment Maintenance
- Electric shock
- Burns
- cuts from sharp edges
- 11. Stock rotation
- Heavy lifting injuries
- Food spoilage
- Bacterial Infections
- 12. QC and Portion Control
- Food poisoning
- overexertion injuries
- 13. Packaging for distribution
- Manual handling
- trip hazards
- 14. Customer service
- verbal abuse
- physical assault
- 15. Closing Procedures
- Unauthorised access
- fire hazard
- burglary
- 16. Emergency Procedures
- Fire
- chemical spills
- injuries
- 17. Equipment Storage
- Incorrect storage leading to damage
- Access issues leading to tripping hazards
- 18. Review and Audit
- Paper cuts
- eye strain from computer use