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 Vegetables And Fruits Risk Assessment includes the following job steps and related potential hazards:
- 1. Preparation
- Incorrect handling of knife
- Wet surfaces causing slips and falls
- 2. Washing Fruits & Vegetables
- Allergic reactions to produce
- Slips from water spillage
- 3. Selection & Sorting
- Bacterial contamination
- Physical strain from repetitive tasks
- 4. Cutting & Chopping
- Cuts from knives
- Injuries from incorrect equipment use
- 5. De-seeding
- Ingestion or inhalation of seeds
- Cuts from knives
- 6. Peeling
- Cuts from knives or peelers
- Skin irritation from certain fruits
- 7. Grating
- Abrasions or cuts from graters
- Muscular strain from repetitive motion
- 8. Slicing
- Cuts from sharp tools
- Eye injury from flying particles
- 9. Arranging & Plating
- Muscle strain from lifting heavy plates
- Cuts from cracked plates or bowls
- 10. Cleaning Up
- Exposure to cleaning chemicals
- Slips on wet floor
- 11. Disposal of Waste
- Exposure to decaying produce
- Cuts from broken glass or hard materials
- 12. Storage of Equipment
- Risk of falling objects
- Injuries from improperly stored sharp items
- 13. Reporting Any Incidents
- Psychological stress after incident
- Inadequate first aid facilities
- 14. Refilling Stock
- Heavy lifting injuries
- Cuts from packaging material
- 15. Checking Equipment Before Shift
- Electric shock from faulty equipment
- Cuts from knives or peelers
- 16. Training New Staff
- Inadequate knowledge leading to accidents
- Workplace bullying or harassment
- 17. Monitoring Temperatures
- Burns from hot surfaces
- Eye strain from monitoring screens
- 18. Auditing Quality Standards
- Exposure to unhygienic materials
- Psychological stress from increased responsibility
- 19. Maintenance of Equipment
- Electric shock from unplugged equipment
- Cuts from sharp edges during cleaning
- 20. Reviewing HACCP Policies
- Infection due to poor personal hygiene
- Contamination from improper storage of food items