How to Write a Safe Work Method Statement 

If you're looking to write your own Food Hygiene 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 food hygiene project as needed, making sure that your Food Hygiene SWMS Template addresses any site specific risks.

The fastest and most cost effective solution would be to purchase a Bluesafe Food Hygiene SWMS Template. However, if you decide to take the route of writing your own food hygiene SWMS.

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

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

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

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

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

Your Food Hygiene Safe Work Method Statement should also identify any high-risk machinery or equipment in operation near the work site, such as: 

• Forklift
• Crane
• Hoist
• Working In Public Areas
• Backhoe
• Loader
• Boom Lift
• Elevated Work Platform (EWP)
• Genie Lift
• Trencher
• Drilling Rig
• Trucks
• Formwork
• Bobcat
• Flammable Gas
• Fuel
• Dozer
• High Voltage
• Mulcher
• Tilt-up Panels
• Roller
• Scissor Lift
• Tractor 

Your Food Hygiene 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 Food Hygiene SWMS must be reviewed continually to ensure it remains effective and relevant. The Food Hygiene SWMS must be reviewed (and revised if necessary) if relevant control measures in relation to food hygiene work are revised. The review process should be carried out in consultation with workers (including contractors and subcontractors) who may be affected by the Food Hygiene and their health and safety representatives who represented that workgroup at the workplace.

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

1. All persons involved in the food hygiene work are advised that a revision has been made and how they can access the revised Food Hygiene 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 FoodHygiene SWMS; and,
3. Workers that will be involved in the food hygiene work are provided with the relevant information and instruction that will assist them to understand and implement the revised Food Hygiene SWMS.

When preparing your Food Hygiene 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 Food Hygiene.

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

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

Assessment of Site Conditions

Thoroughly assess the work site/area conditions when working with food hygiene and ensure that: 

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

Food Hygiene Training and Worker Qualifications 

Ensure all workers have the appropriate licenses in conducting Food Hygiene as well as any qualifications that may be required for various food hygiene 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 Food Hygiene SWMS including all safety and emergency procedures.
2. Be qualified, knowledgeable and competent in Food Hygiene operations and food hygiene work as well as all delegated tasks/responsibilities
3. Be fully aware and understand the scope of work in relation to the Food Hygiene SWMS

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

• Persons who handle food should not allow any part of their body, anything from the body or anything they are wearing from contaminating the food or surfaces that are likely to come into contact with food.
• Waterproof covering must be used to cover any exposed bandage or dressing completely.
• Using tobacco or similar preparations, smoking, spitting, coughing, blowing, sneezing is not permitted to persons handling food in food handling areas.
• Washing hands is mandatory whenever there is a likelihood of contamination from handling ready-to-eat food immediately after handling raw food, and handling food immediately after handling or touching any part of the body, and immediately after using the toilet.
• Hand washing facility must be provided for washing hands using soap and warm running water.
• Drying of hands must be with single-use towels or any other way that will not transfer microorganisms to the hands.
• Wearing gloves and aprons is mandatory.
• Hair must be contained.
• Wearing suitable enclosed footwear is mandatory.
• Do not allow smoking in food handling areas.
• Ensure washing of hands immediately before handling food.
• Food must be stored in a manner that will protect it from chance of contamination.
• Never store cooked food alongside raw food.
• Do not store food in any environment likely to affect adversely the suitability and safety of the food for human consumption.
• Always store food in temperature-controlled storage.
• Let frozen food remain frozen during storage.
• Use sealed containers to store food or cover securely with polyethylene wrap.
• Always use the safe temperature range for storing food.
• Never allow frozen food to thaw, unless required.
• Do not refreeze thawed food.
• Only food that is safe and suitable should be processed.
• Process food in a manner that precludes contamination by other foods or process for food preparation.
• Food under processing must be kept at a temperature that minimizes growth of toxigenic or infectious microorganisms in the food.
• Potentially hazardous food after cooking must be cooled -
• from 60C to 21C within 2 hours
• From 21C to 5C within 2 hours
• Any unsuitable food must be disposed.
• Persons must wear gloves and apron when handling food.
• Containing hair is mandatory.
• Wearing suitable enclosed footwear is mandatory.
• Before handling food, hands must be washed.
• All likelihood of contamination must be prevented for food on display.
• For minimizing the likelihood of food being contaminated, use different dispensing methods or separate serving utensils.
• Contamination from customers must be ensured by providing barriers.
• Wrap food safely or prevent contact of displayed food.
• Separate implements must be provided for serving from different food containers.
• Keep food on display behind glass or other suitable barrier.
• Food should be packaged in materials that do not contaminate and are fit for their intended use.
• The packaging processes must allow no likelihood of contamination of the food.
• Use packaging and containers that are hygienic and sterile.
• The food must be completely enclosed by the packaging.
• Ensure eating and drinking utensils are in a clean and sanitary condition before each use.
• Do not use utensils for eating or drinking, if they are broken, cracked or chipped.
• All crockery, etc., must be thoroughly washed in and approved washing appliance.
• Before re-using, inspect all utensils.
• Protect the food from any likelihood of contamination when transporting.
• Transportation of food, which is potentially hazardous, must be done under temperature-controlled conditions.
• During transportation, frozen food must remain frozen.
• Use only approved vehicles for transporting food.
• Provide suitable means of maintaining food at correct temperature when transporting.
• Food meant for disposal must be kept separately from other food, until it is suitably disposed of or destroyed.
• Use closed garbage containers for disposing food waste.
• Waste food storage areas must be prevented from harbouring vermin and pets.
• Mark as unsafe and keep contaminated food in a separated area until disposal.
• Control pests and vermin in waste storages.

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.