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 Cooking Classes Risk Assessment includes the following job steps and related potential hazards:
- 1. Preparation
- Incorrect handling of kitchen equipment
- Exposure to cleaning chemicals
- 2. Ingredient Procurement
- Allergic reactions
- Use of defective shopping equipment
- 3. Food Storage
- Exposure to food spoilage bacteria
- Accidental drops of heavy containers
- 4. Pre-cooking Procedure
- Cuts from kitchen utensils
- Burns from stove use
- 5. Cooking process
- Burns from oil splattering
- Inhalation of cooking smoke
- 6. Cooling process
- Skin damage from steam
- Slips on wet floors
- 7. Plating and Presentation
- Cuts from glassware
- Back strain from inappropriate posture
- 8. Clean-up Procedure
- Slips on wet floors
- Chemical inhalation from cleaning products
- 9. Waste Disposal
- Cuts from broken glasses
- Bacterial infection from wastes
- 10. Equipment Maintenance
- Electric shocks from faulty appliances
- Cuts from sharp edges
- 11. Emergency Response Training
- Inefficient evacuation leading to injuries
- Lack of adequate first aid response
- 12. Packaging for Delivery
- Chances of spoilage
- Inaccurate packaging triggering allergy
- 13. Customer Interaction
- Verbal or physical altercations
- Mishandling of cash and personal details
- 14. Menu Planning
- Nutritional imbalances triggering health issues
- Ignorance to allergens
- 15. Record Keeping
- Misplacement of important documents
- Unauthorised access to confidential records
- 16. Staff Training
- Inadequate skill can lead to accidents
- Health issues due to lack of fitness
- 17. Food Quality Check
- Food poisoning from spoiled ingredients
- Allergic reaction due to food contamination
- 18. Table Arrangement
- Trip hazards from misplaced furniture
- Back strain from lifting heavy objects
- 19. Stock Audit
- Incorrect inventory leading to shortages
- Influx of expired or poor quality items
- 20. Ventilation Check
- Poor air quality leading to discomfort or illness
- Faulty ventilation leading to smoke buildup