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 With Alcohol Risk Assessment includes the following job steps and related potential hazards:
- 1. Preparation
- Misuse of alcohol
- incorrect storage of alcohol
- slip and trip hazards
- 2. Gathering Ingredients
- Manual handling injuries
- improper storage of food items
- 3. Fire Ignition
- Flame risk from alcohol
- burns and scalds
- 4. Cooking With Alcohol
- Overexposure to heat and flame
- inhalation of alcohol fumes
- 5. Recipe Follow Up
- Errors due to misunderstanding recipe instructions
- Risk of food contamination
- 6. Tasting
- Burns and scalds
- choking
- 7. Presentation
- Cuts and lacerations from kitchen tools
- allergic reactions from ingredients
- 8. Cleaning Up
- Slip and trip hazards
- contact with cleaning chemicals
- 9. Waste Disposal
- Injuries from heavy lifting
- bacterial infections from waste
- 10. Feedback Collection
- Inaccurate feedback
- unhappy customers due to faulty product
- 11. Improvement Strategies
- Overlooking key information
- implementing ineffective changes
- 12. Training Staff
- Inadequate training
- mishandling of equipment
- 13. Reviewing Procedures
- Missing critical review points
- lack of updated procedures
- 14. Scheduled Equipment Maintenance
- Injuries from poorly maintained equipment
- Interruptions in cooking process due to equipment failure
- 15. Routine Safety Checks
- Lack of regular safety checks
- missed potential hazards
- 16. Stock Replenishment
- Heavy lifting injuries
- trip hazards from misplaced stock
- 17. Health and Hygiene Practice
- Cross-contamination
- allergic reactions
- 18. Quality Control
- Inconsistent product quality
- poor customer satisfaction
- 19. Handling Customer Complaints
- Dissatisfied customers
- damaged reputation
- 20. Closure and End of Day Check
- Electrical hazard from unattended appliances
- fire hazard from unattended flames