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 Testing Food Temperatures Correctly Risk Assessment includes the following job steps and related potential hazards:
- 1. Preparation
- Incorrect storage conditions
- Exposure to harmful bacteria
- 2. Equipment Setup
- Heat exposure
- Equipment malfunction
- 3. Clean Thermometer
- Chemical exposure
- Cross-contamination
- 4. Calibrate Thermometer
- Burns from heat/calibration source
- Malfunctioning equipment
- 5. Insert probe
- Inaccurate measurements due to incorrect insertion
- Burn injuries
- 6. Wait for Temperature Stabilisation
- Time wastage
- Incorrect readings
- 7. Record Temperature
- Data errors
- Inflation/Deflation of readings
- 8. Compare Temperature with Standards
- Misinterpretation of standards
- Inaccurate comparison
- 9. Repeat Process for Other Foods
- Cross-contamination
- Time wastage
- 10. Clean area
- Chemical exposure
- Slippery surfaces
- 11. Report findings
- Erroneous reporting
- Miscommunication of results
- 12. Update Logbooks
- Misplacement or loss of records
- Incorrect document control
- 13. Store Thermometer Properly
- Damage to equipment
- Misplacement
- 14. Monitor Storage Conditions
- Exposure to harmful bacterium
- Improper storage techniques
- 15. Training on Process
- Knowledge gap
- Accidents due to unfamiliarity with procedure
- 16. Analyse Trends
- Misinterpretation of data
- Incorrect analysis
- 17. Implement Improvements
- Resistance to change
- Implementation issues
- 18. Regular Maintenance of Equipment
- Equipment malfunction
- Injuries during maintenance
- 19. Auditing Process and Practice
- Non-compliance with regulations
- Oversight in auditing
- 20. Review and Renew Training
- Misinformation
- Skill decay over time