Commercial Kitchen Safe Work Method Statement

Commercial Kitchen Safe Work Method Statement (SWMS Template) delivered in Microsoft Word format for easy editing.

Commercial Kitchen Safe Work Method Statement

Commercial Kitchen Safe Work Method Statement (SWMS)

Whether you need to get on site to start work, looking to create a safe work environment or pitching for that next government tender - the Commercial Kitchen Safe Work Method Statement is easy to customise, easy to use and easy to integrate into your current Safety Management System. If you don't have a Safety Management System, we need to talk, seriously, you don't need to be carrying that level of risk exposure in your business - we can help.

Look, we understand that business should be rewarding and not consumed by tedious red tape. The Safe Work Method Statement Template we create is in an easy to understand format, while at the same time being some of the highest quality documents in the industry. Our SWMS documents get you onsite, save you loads of time and are very user-friendly. This way, you can get on with doing what you do best.

The Commercial Kitchen Safe Work Method Statement (SWMS) covers the following Job Steps, including potential hazards, control measures and risk ratings:

  1. Planning and preparation
  2. Training and capabilities
  3. Assess onsite conditions
  4. Set up work area
  5. Temporary Traffic Control (TMP)
  6. Delivery of materials and equipment
  7. General precautions
  8. Electrical appliances
  9. Utensils and implements
  10. Stoves and cooktops
  11. Ovens
  12. Exhaust systems
  13. Food and beverage stores
  14. On completion

The Commercial Kitchen Safe Work Method Statement, includes;


Risk Assessment Matrix | Hierarchy of Controls | PPE | Emergency Response

Your Commercial Kitchen Safe Work Method Statement is ready to be used in three easy steps:

  1. Add your company logo and details to the SWMS Template.
  2. Identify site specific risks.
  3. Address any site specific risks and add them to your SWMS Template.

Your SWMS is now read to use, and may also be used as training materials for work related activities such as Workplace Inductions or WHS-OHS Toolbox Meeting Talks.

Bluesafe Quick Tips:

  1. All ingredients or fresh produce needs to be washed and/or scrubbed thoroughly before being used in the kitchen. Never use soap or bleach on produce. Cold water is best for washing.
  2. A good routine of inspections by the commercial kitchen manager is a good preventative maintenance strategy.
  3. He also is constantly looking out for areas of improvement that could be made in regards to food preparation, cleaning routines, and cooking itself.

Commercial Kitchen Safe Work Method Statement

Need to edit your
Commercial Kitchen Safe Work Method Statement
$ 96.80 AUD
$ 96.80 AUD
Buy now

5 SWMS Pack

$86.50 each
$ 432.50 AUD
$ 432.50 AUD
Buy now

10 SWMS Pack

$76.50 each
$ 765.00 AUD
$ 765.00 AUD
Buy now

20 SWMS Pack

$65.50ea
$ 1,310.00 AUD
$ 1,310.00 AUD
Buy now

50 SWMS Pack

$55.50 each
$ 2,275.00 AUD
$ 2,275.00 AUD
Buy now

View a Safe Work Method Statement Example

See an example of a Safe Work Method Statement Template below. All our SWMS Template documents are comprehensive in nature, easy to use, and are a huge time saver. Our Safe Work Method Statement Templates are quick and easy to customise to your specific business or operation and are perfectly suited for every day use, for larger contracts and tenders right through to qualifying for contractor management platforms such as CM3.

What is a Safe Work Method Statement?

A SWMS is a document that outlines the high-risk construction work activities that will be performed at a workplace, the hazards that will be present as a result of these activities, and the controls that will be implemented to mitigate the risks.

A single SWMS can be utilised for numerous high-risk construction work activities, such as employing powered mobile plant, working at heights of more than 2 metres, and working near to a road that is used by traffic other than pedestrians.

A SWMS is an administrative control that is used to support higher-order controls, such as engineering controls, that are designed to remove or reduce hazards to health and safety.

A SWMS differs from other documentation such as a Job Safety Analysis or a Safe Operating Procedure in that it focuses on specific jobs or processes. A SWMS isn't meant to be a procedure; rather, it's a tool for supervisors and workers to check and monitor the workplace control measures. For high-risk work activities, a PCBU (Person Conducting a Business or Undertaking)  must prepare a Safe Work Method Statement (SWMS) or check that one has been prepared before starting work. It is important to note that before any work process has started, a SWMS must be prepared.

A PCBU, on the other hand, also must manage health and safety hazards by eliminating or reducing them as much as possible. Before beginning any work on a project, the principal contractor must also obtain a copy of the SWMS.

What information does a Safe Work Method Statement need to contain?

A Safe Work Method Statement should identify high-risk work and any specify hazards related to high-risk construction work as well as any health and safety risks. The SWMS should describe the risk-control measures to be implemented, monitored, and reviewed and also should describe how the risk-control measures will be effective at reducing or eliminating the risk, and how they will be implemented, monitored, and reviewed.

A Safe Work Method Statement should be concise and focus on outlining the specific risks identified for the high-risk work to be performed, as well as the control measures to be implemented to ensure that the work is completed safely.

A long and overly complex Safe Work Method Statement which could be difficult to comprehend, implement and monitor or review may be confusing for workers to mentally digest and therefore is not ideal in helping to reduce or eliminate risks in the workplace. It is imperative that workers, and especially those who do not speak English, are able to understand the Safe Work Method Statement. Consider having pictures or diagrams added to the SWMS as a more effective way of presenting information contained within the SWMS.

The SWMS should also contain other regulatory requirements to protect health and safety of all personnel, such as controlling noise exposure and manual job risks. Also, keep in mind that evidence of a completed risk assessment may be required by the regulator or for auditing reasons if the Safe Work Method Statement is based on a workplace-specific risk assessment.

Who's Responsible for creating the Safe Work Method Statement?

In collaboration with workers who will be directly engaged in the activity, the person responsible for carrying out the work is usually best equipped to prepare the SWMS document. In most cases, this means that a Safe Work Method Statement is created by the builder for his or her employees, or by the subcontractor for their employees.

To establish who is in the best position to prepare the Safe Work Method Statement, the principle contractor, builder, and/or subcontractors should decide who will take responsibility for the SWMS.

It's also a requirement that all managers, contractors, supervisors, and workers be involved in the creation of a Safe Work Method Statement. Workers must be consulted so that they understand the SWMS in depth and what they must do to establish and maintain risks and implement control measures to manage the risk. Sharing information and utilising workers' knowledge and experience may also aid in ensuring that the task is completed in accordance with the SWMS.

If your workplace has a Health and Safety Representative, they should also be contacted while creating a Safe Work Method Statement.

What does the principal contractor's responsibility entail?

Before beginning work, a principal contractor must take all reasonable steps to obtain a SWMS from any contractor performing high-risk work. If no SWMS exists, the principal contractor must arrange for one to be created, for example by the contractor or subcontractor.

A general contractor should establish plans to ensure that high-risk work is carried out safely and in compliance with the Safe Work Method Statement. This can be done by keeping an eye on how the SWMS is being implemented on the ground.

The principal contractors' WHS management plan must also include detailed arrangements for collecting, assessing, monitoring, and reviewing the SWMS, according to the WHS Regulations.

How to Write a Safe Work Method Statement 

If you're looking to write your own Commercial Kitchen Safe Work Method Statement, the first step is to create the document as a Safe Work Method Statement Template. This way, you can use the same SWMS Template and then adjust the document for each different glazing project as needed, making sure that your Commercial Kitchen SWMS Template addresses any site specific risks.

The fastest and most cost effective solution would be to purchase a Bluesafe Commercial Kitchen SWMS Template. However, if you decide to take the route of writing your own commercial kitchen SWMS.

There are some fundamental requirements and information which you may want to consider adding to your Commercial Kitchen SWMS such as:

  • Details of the person(s) responsible for making sure implementation, monitoring and compliance of the Commercial Kitchen SWMS as well as any reviews and modifications. 
  • Any information detailing safety meetings or toolbox talks in relation to commercial kitchen work, scheduled in accordance with legislative requirements to first identify any site hazards where the commercial kitchen work is being conducted, secondly, communicate the risks and hazards and then take steps to eliminate or control each hazard in relation to the commercial kitchen work being done. 
  • Any changes added to the Commercial Kitchen SWMS after an incident or a near miss.

Note: The Commercial Kitchen SWMS must be kept and be available for inspection at least until the commercial kitchen work is completed. Where the Commercial Kitchen SWMS is revised, all versions of the SWMS Template should be kept. If a notifiable incident occurs in relation to the Commercial Kitchen Safe Work Method Statement, the Commercial Kitchen SWMS must be kept for a minimum of two years from the date of the incident.

Your Commercial Kitchen Safe Work Method Statement Template should list any high risk construction work, such as: 

  • Does the commercial kitchen work outlined in the Commercial Kitchen SWMS involve a risk of a person falling more than 2 meters?
  • Is the commercial kitchen work outlined in the Commercial Kitchen SWMS carried out on or near pressurised gas mains or piping?
  • Is the commercial kitchen work outlined in the Commercial Kitchen SWMS carried out on a telecommunication tower?
  • Is the commercial kitchen work outlined in the Commercial Kitchen SWMS carried out on or near chemical, fuel or refrigerant lines?
  • Does the commercial kitchen work outlined in the Commercial Kitchen SWMS involve demolition of an element of a structure that is load-bearing?
  • Is the commercial kitchen work outlined in the Commercial Kitchen SWMS carried out on or near energised electrical installations or services?
  • Does the commercial kitchen work outlined in the Commercial Kitchen SWMS involve demolition of an element related to the physical integrity of a structure?
  • Is the commercial kitchen work outlined in the Commercial Kitchen SWMS carried out in an area that may have a contaminated or flammable atmosphere?
  • Does the commercial kitchen work outlined in the Commercial Kitchen SWMS involve, or is likely to involve, disturbing asbestos?
  • Does the commercial kitchen work outlined in the Commercial Kitchen SWMS involve tilt-up or precast concrete?
  • Does the commercial kitchen work outlined in the Commercial Kitchen SWMS involve structural alteration or repair that requires temporary support to prevent collapse?
  • Is the commercial kitchen work outlined in the Commercial Kitchen SWMS carried out on, in or adjacent to a road, railway, shipping lane or other traffic corridor?
  • Is the commercial kitchen work outlined in the Commercial Kitchen SWMS carried out in or near a confined space?
  • Is the commercial kitchen work outlined in the Commercial Kitchen SWMS carried out in an area of a workplace where there is any movement of powered mobile plant?
  • Is the commercial kitchen work outlined in the Commercial Kitchen SWMS carried out in/near a shaft or trench deeper than 1.5m or tunnel involving use of explosives?
  • Is the commercial kitchen work outlined in the Commercial Kitchen SWMS carried out in areas with artificial extremes of temperature?
  • Is the commercial kitchen work outlined in the Commercial Kitchen SWMS carried out in or near water or other liquid that involves a risk of drowning?
  • Does the commercial kitchen work outlined in the Commercial Kitchen SWMS involve diving work?

Your Commercial Kitchen Safe Work Method Statement should also identify any high-risk machinery or equipment in operation near the worksite, such as:

Your Commercial Kitchen SWMS should also list any Personal Protective Equipment such as: 

  • Foot Protection - Boots or closed in shoes
  • Hand Protection - Gloves
  • Head Protection - Hard hat or helmet
  • Hearing Protection - Ear plugs or ear muffs
  • Eye Protection - Safety glasses, goggles or face shields
  • Respiratory Protection - Face masks etc
  • Face Protection - Face shield, welding mask etc
  • High Visual Clothing
  • Protective Clothing - Overalls etc
  • Fall Protection - Safety harness, edge protection etc
  • Sun Protection - Sunscreen, hat etc
  • Hair and Jewellery Secured - Hair Net, etc

The Commercial Kitchen SWMS must be reviewed continually to ensure it remains effective and relevant. The Commercial Kitchen SWMS must be reviewed (and revised if necessary) if relevant control measures in relation to commercial kitchen work are revised. The review process should be carried out in consultation with workers (including contractors and subcontractors) who maybe affected by the Commercial Kitchen and their health and safety representatives who represented that work group at the workplace.

When the Commercial Kitchen SWMS has been revised, the person conducting a business or undertaking must ensure:  

  1. All persons involved in the commercial kitchen work are advised that a revision has been made and how they can access the revised Commercial Kitchen SWMS;
  2. Persons who will need to change a work procedure or system as a result of the review are advised of the changes in a way that will enable them to implement their duties consistently with the revised Commercial Kitchen SWMS; and,
  3. Workers that will be involved in the commercial kitchen work are provided with the relevant information and instruction that will assist them to understand and implement the revised Commercial Kitchen SWMS.

When preparing your Commercial Kitchen SWMS, here are some topics you might want to also include to ensure you have covered as many risks and hazards as possible.

Planning and Preparation When Working With and Around Commercial Kitchen. 

When writing your Commercial Kitchen SWMS, establish any policies, procedures and systems for working with Commercial Kitchens in consultation with the Principal Contractor and workers while being sure to establish: 

  • Health and Safety guidelines for commercial kitchen work
  • Emergency plans and evacuation procedures for the Commercial Kitchen SWMS
  • Worker inductions for Commercial Kitchen
  • Toolbox talks (safety meetings) added to the Commercial Kitchen SWMS
  • Outline details of supervision of the site and workers on the Commercial Kitchen SWMS
  • Check all workers qualifications, permits and competencies for Commercial Kitchen operations
  • Ensure the Commercial Kitchen and any related equipment is functioning correctly
  • Hazard reporting procedures in place and added to the Commercial Kitchen SWMS
  • Incident reporting procedures in place and added to the Commercial Kitchen SWMS
  • Exclusion zones when conducting commercial kitchen work
  • Risk Assessment for TASK completed and noted on the Commercial Kitchen SWMS
  • Electrical NO GO ZONES identified, discussed and documented.

Assessment of Site Conditions 

Thoroughly assess the work site/area conditions when working with commercial kitchen and ensure that:

  1. A risk assessment of the commercial kitchen work is conducted
  2. Suitable access and adequate space to conduct commercial kitchen work safely
  3. Consult with all stakeholders on potential hazards and risks when conducting commercial kitchen work
  4. Consultation with all relevant workers and personnel for Commercial Kitchen SWMS details
  5. If conducting Commercial Kitchen at night, ensure there is adequate lighting
  6. Check that the work environment is suitable for commercial kitchen work 

Commercial Kitchen Training and Worker Qualifications

Ensure all workers have the appropriate licenses in conducting Commercial Kitchen as well as any qualifications that may be required for various commercial kitchen projects before starting work. If White Cards are required, retain copies of all cards, licenses and qualifications of personnel.

All personnel must:

  1. Be trained and/or have received instructions on the Commercial Kitchen SWMS including all safety and emergency procedures.
  2. Be qualified, knowledgeable and competent in Commercial Kitchen operations and commercial kitchen work as well as all delegated tasks/responsibilities
  3. Be fully aware and understand the scope of work in relation to the Commercial Kitchen SWMS 

Below are some examples of some Control Measures to be implemented when creating your own Commercial Kitchen Safe Work Method Statement Template:

  • Use RCD or safety switch to protect the electrical systems and outlets.
  • Test and tag all electrical appliances at least every 12 months.
  • Suitable protection must be worn by persons who are at risk of scalds and burns.
  • Provide assistance to handle risky, awkward or heavy loads.
  • Persons who handle food must comply with Food Standards Code requirements.
  • As prescribed, persons handling food must wash their hands before they handle food.
  • Appliances must be kept on separate circuits than freezers and refrigerators, etc.
  • Wearing of hand and body protection is recommended.
  • Correct lifting practices must be observed.
  • Required clothing must be worn.
  • Inspect for damages and ensure that all controls are operating smoothly.
  • Lead and plug must be inspected for damage; the current test tag must be attached.
  • Never use double adaptors or 'piggyback.' Suitable power boards must be used.
  • Never insert metal objects or fingers into appliances that have exposed connections or heating elements such as toasters.
  • Never jerk or pull on the cord to remove the plug, grasp lead only by the plug.
  • Never allow the leads to lie on the floor or run through water.
  • Never use an appliance that is damaged, missing parts or out of test arrange for replacement or repairs.
  • Power boards must never be overloaded.
  • To remove from the outlet, grasp the plug and pull.
  • Always keep leads in a tidy manner.
  • For keeping tidy, use leads that can be coiled.
  • A safe storage such as a slotted rack should be provided to store sharp tools such as knives.
  • Make sure the knife to be used is proper and sharp for the task to be done.
  • Wherever possible, always cut away from the body.
  • Kettles, pots, pans, etc., must have proper handles fitted to allow safe handling.
  • Hot utensils must be handled using gloves or mitts.
  • Waterproof aprons or PVC aprons must be worn, when handling hot water or liquids.
  • Pots, pans, etc. must be stored in a manner that allows easy replacement and removal.
  • Sharp tools must be placed in racks with their cutting edge towards the wall.
  • Wearing gloves, aprons, footwear, etc. is recommended.
  • Wearing gloves, aprons, footwear, etc. is recommended.
  • Wearing waterproof footwear is recommended.
  • Provide emergency stop for gas supply, adjacent to gas appliance.
  • Connect electric stoves and cooktops to protected circuit or safety switch, especially if used in the presence of water.
  • Make sure to provide adequate ventilation in the cooking area for removing fumes, unburned gas, steam, smoke, etc.
  • Adequate space must be provided around the cooking area for allowing persons to pass safely.
  • Non-slip mats or duckboards must be provided on floors for minimising slip hazards.
  • Wearing suitable protective equipment is required for persons using cooktop or stove. The protective equipment must be suitable for the task being carried out.
  • Label the gas tap clearly to show the shut off direction.
  • Suitable fire extinguisher must be provided.
  • Fryers and stoves, etc., must have exhaust hood system over them.
  • To allow clear access, a minimum space of 1.5m must be provided.
  • Wearing eye protection, aprons and foot protection is recommended.
  • Be careful as opening the doors of an oven may cause a rush of hot air or steam, especially if water has been used for the process of cooking.
  • Contact must be avoided with parts and surfaces that might be hot, such as racks, doors, etc.
  • Be careful not to splash or spill hot liquids when handling hot items from the oven.
  • Hot trays must be placed in safe areas, with warning signs to advise others.
  • Make sure the oven is cool before starting cleaning. Never touch the heating elements.
  • Stand back and open the oven door slowly.
  • Wearing apron, mitts and gloves is recommended.
  • Warning signs saying HOT must be put up on doors.
  • For awkward or heavy loads, always obtain assistance.
  • Use smoke generator or smudge pot for testing the exhaust system to make sure all contaminants from the cookers are extracted into the exhaust system.
  • Buildup of combustible material could cause ignition in extreme circumstances and all filters must be cleaned regularly to prevent this.
  • For cleaning exhaust hoods, persons must wear protective clothing and equipment, especially if using cleaning agents that are corrosive.
  • Fumes from all the cookers must be drawn into the extraction systems.
  • For extinguishing hood fires, fitting fire detectors and suppressant systems is necessary.
  • Wearing apron, long sleeves, gloves, face and eye protection is recommended.
  • Suitable warm clothing must be worn by persons to prevent body cooling, especially when working in refrigerated areas for extended periods.
  • Oxygen deficiency may occur in food storages that are not accessed regularly, and where ripening or decaying food is present.
  • Other than when entering for very short durations, persons should wear warm clothing when entering freezers.
  • Suitable protection must be worn by people handling frozen foods and objects.
  • An atmosphere dangerous to life may exist in an enclosed area where gas has leaked.
  • If asphyxiant gas is piped in under pressure into an enclosed room, a low oxygen alarm must be provided there.
  • For handling awkward, heavy or large objects, care must be exercised, especially when the working area or room has allow ceiling height or is restricted.
  • Wearing gloves for handling cold products and objects is recommended.
  • Before entering, make sure the room is fully ventilated.
  • Wearing freezer jacket, boots, mitts or freezer gloves is recommended.
  • Before entering, make sure the room is fully ventilated.
  • Wearing extra clothing may increase the risk.
  • Proper lifting practices must be observed.

National: View the Model Codes of Practice for Excavation Work on Safe Work Australia's website here.
Victoria: Victoria's Code of Practice for Excavation Work may be viewed on Work Safe Victoria's website here.