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Key Features:
• Uniform Structure: Each template includes clearly defined sections for job steps, potential hazards, risk matrices, control measures, and emergency procedures.
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• 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.
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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 Dealing With Food Allergens Risk Assessment includes the following job steps and related potential hazards:
- 1. Preparation
- Cross-contamination
- Poor hygiene practices
- Incorrect storage
- 2. Identifying allergens
- Incorrect labelling
- Lack of allergen information
- 3. Handling allergenic ingredients
- Exposure to allergens
- Cross-contamination
- 4. Cleaning surfaces and utensils
- Inadequate cleaning procedures
- Cross-contamination
- 5. Preparing allergen-free meals
- Cross-contamination
- Incorrect ingredient substitution
- 6. Cooking with allergens
- Accidental inclusion of allergens
- Inadequate cooking practices
- 7. Serving food
- Miscommunication of allergen content
- Improper labelling
- 8. Storing allergen-free & allergen-containing foods
- Inadequate separation
- Cross-contamination
- 9. Disposal of food waste
- Cross-contamination
- Inadequate waste disposal
- 10. Staff training
- Lack of allergen awareness
- Incorrect handling procedures
- 11. Customer communication
- Misunderstanding allergen requirements
- Inaccurate communication
- 12. Incident management
- Inadequate incident procedure
- Delay in response
- 13. Review and documentation
- Insufficient review frequency
- Lack of proper documentation
- 14. Supplier control
- Unreliable allergen data from suppliers
- Insufficient scrutiny on delivered goods
- 15. Allergen validation
- Inadequate testing methods
- Misinterpretation of results
- 16. Contingency planning
- Lack of alternative suppliers
- Inadequate force majeure strategies
- 17. Nut-free preparations
- Mistaken inclusion of nuts
- Cross-contamination with nut products
- 18. Gluten-free preparation
- Cross-contamination with gluten-containing foods
- Incorrect ingredient substitution
- 19. Dairy-free preparation
- Inadvertent use of dairy
- Cross-contamination with dairy products
- 20. Egg-free preparation
- Accidental inclusion of eggs
- Cross-contamination with egg products