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 Cutting, Sawing And Cleaving Meat Risk Assessment includes the following job steps and related potential hazards:
- 1. Preparation
- Potential exposure to bacteria
- Cuts and abrasions from handling sharp equipment
- 2. Cutting
- Cuts from sharp objects
- Musculoskeletal strains from repetitive actions
- 3. Sawing
- Noise exposure
- Vibration from saw
- Inhalation of dust particles
- 4. Cleaving
- Risk of cuts from cleaver
- Strains due to repetitive short
- forceful work actions
- 5. Deboning
- Cuts from knives
- Injury from bone fragments
- 6. Trimming
- Muscular strain from repetition
- Risk of lacerations
- 7. Packaging
- Strain from lifting heavy items
- Slips due to wet or greasy floor
- 8. Cleaning
- Exposure to cleaning chemicals
- Slips on wet surface
- 9. Disposal of Waste
- Possible injury from improper disposal of sharp waste such as bones
- Exposure to bacteria from raw meat
- 10. Regular Machine Maintenance
- Possible electrocution
- Injuries during disassembly and reassembly
- 11. Training and Supervision
- Injury due to lack of knowledge of operating machinery
- Poor ergonomics
- 12. Work Rotation
- Fatigue if breaks are not properly implemented
- Risk of developing chronic injuries
- 13. PPE Usage
- Respiratory issues if masks are not worn correctly
- Eye injury if goggles are not used
- 14. Quality Assurance Measures
- Contamination if procedures are not implemented correctly
- Foodborne illness risk
- 15. Emergency Procedures
- Further injuries if first aid is not promptly and properly administered
- Potential fires if ovens or stoves are not switched off properly