Kitchen Safety Safe Work Method Statement

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

Kitchen Safety Safe Work Method Statement

Kitchen Safety Safe Work Method Statement (SWMS)

Whether you need to get on site to start work, looking to create a safe work environment or pitching that next Government Tender, the Kitchen Safety Safe Work Method Statement is easy to customise, easy to use and easily integrates into your current Safety Management System (if you have one! If not, we need to talk, seriously. Don't take that sort of risk - we can help).

Look, we understand business can be hard enough as it is without all the red tape, often written in language only a martian would understand. That's why every Safe Work Method Statement Template is written in an easy to understand format, while at the same time being some of the highest quality in the industry. Our SWMS documents get you on site, save you loads of time and are easy to use. This way, you can get on with doing what you do best.


The Kitchen Safety 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. Cooktops and Ovens
  8. Deep Fryer
  9. Dishwasher
  10. Dough Mixer
  11. Food Slicer
  12. Juicer
  13. Knives
  14. Personal safety
  15. On completion

The Kitchen Safety Safe Work Method Statement Includes


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

Your Kitchen Safety 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.

Now that your Safe Work Method Statement (SWMS) is ready for use, you can also make the SWMS document available as a training resource for activities such as WHS-OHS Toolbox Meeting Talks or Workplace Inductions.

Kitchen Safety Safe Work Method Statement

  • Detailed and pre-filled Kitchen Safety Safe Work Method Statement.
  • Immediate Download Delivery.
  • Fully editable Safe Work Method Statement Template.
  • Easy to customise - instructions included.
  • Referenced to Australian and NZ Standards (AS/NZS) and Legislation. 
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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 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 kitchen project as needed, making sure that your Kitchen SWMS Template addresses any site specific risks.

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

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

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

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

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

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

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

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

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

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

When preparing your 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 Kitchen.

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

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

Assessment of Site Conditions 

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

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

Kitchen Training and Worker Qualifications 

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

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

  • Identify hot surfaces of ovens, etc., using labels likeWarning Hot.
  • Make sure the pan supports are not damaged or worn out, and the pans sit evenly.
  • Filling of single-handle pots must be restricted to allow comfortable handling.
  • Persons handling hot items must be provided with suitable gloves or mitts.
  • If there is a risk of scalds from hot liquids, wearing suitable mitts or gloves, must be ensured.
  • Hot surfaces must be identified.
  • Get the faulty parts repaired or replaced.
  • Use of double-handle pots is recommended.
  • Wearing hand protection is necessary.
  • Wearing an apron is recommended.
  • Food must be added slowly and carefully to oil. Never drop items into hot oil.
  • Never overheat oil monitor its temperature.
  • Oils could build-up in exhaust hoods and be ignited. The hoods must be cleaned regularly.
  • Use a fire blanket, dry chemical or a chemical fire extinguisher.
  • Floors must be washed with detergent floor wash and spills must be cleaned up with oil-sorb.
  • Never reach over a deep fryer.
  • Wearing apron is recommended.
  • Use of protective clothing is recommended.
  • Never try to douse an oil fire with water.
  • Spill must be cleaned up immediately.
  • To minimise lifting and carrying, load baskets adjacent to the dishwasher machine.
  • Water must not be splashed on to floor, especially near washing areas.
  • Do not allow hot water to contact hand or body.
  • Never handle utensils or crockery immediately after washing, allow time for cooling.
  • Non-insulated machines may have covers, which could become hot during use.
  • Proper lifting practices must be observed.
  • Non-slip matting must be provided.
  • Lids and covers must be kept closed.
  • Wearing apron and gloves is recommended.
  • Try to avoid contact with hot surfaces.
  • Before using, make sure all guards are fitted and are in the correct operating position.
  • Before changing attachments, cleaning bowl or removing product, make sure all controls are set to the off position.
  • As long as the mixer is operating, never place hands into the mixer bowl.
  • When the mixer is operating, never poke tools or implements through the guard.
  • To avoid slipping on spilt ingredients, keep the floor of the work area clean.
  • Leads and mixer parts must be kept off the floor to avoid the risk of falling or tripping.
  • Never use a machine that operates when guards are not in position.
  • Work area must be kept clean.
  • Never bring fingers or hands near to blades, even when stopped.
  • Food to be sliced must be loaded on to the carrier and this must be secured in place with the holder.
  • After food has been loaded, turn the slicer on, and use the handle on the carrier to slice food.
  • While removing sliced food from the rear of the machine, keep hands and fingers away from the blade.
  • Always turn off slicer after completing cutting, when placing food onto slicer carrier or when removing food from carrier.
  • For cleaning the blade, use a wad of cloth or steel wool.
  • The machine must be wiped over with hot soapy water and rinsed well.
  • Keep hands clear of blades.
  • Make sure that the slicer cannot be started accidentally.
  • While cleaning the slicer, wearing cut-resistant gloves is recommended.
  • Before switching on the juicer, make sure the knob is properly fitted and tightened with the spanner provided.
  • Never use the juicer without its top lid.
  • For pushing products into the juicer, use only the tool provided.
  • Before removing the cover or the lid, switch the juicer off.
  • Be careful when removing, cleaning and fitting blades.
  • Before reassembling, wash the basket, blade and bowl with citrus cleaner, and rinse thoroughly.
  • Before handling food, always wash hands well.
  • When handling food, wearing gloves is necessary.
  • Make sure of using the most appropriate knife for the task being done.
  • Inspect the grips. They must not be loose or smooth. Handles with ergonomic shapes allow better control with less strain on wrist and hands.
  • Make sure the knife has been sharpened properly, without and nicks on the cutting edge, which must be smooth and not scored.
  • Sharpening may cause blades to narrow, and these are liable to break during use.
  • Before starting work, make sure the knife is sharp and remains sharp during work.
  • Wherever possible, make cuts away from the body.
  • Cutting must be carried out at waist height.
  • A range of knives must be available for covering all operations likely, such as slicing, boning, etc.
  • Spare knives must be made available in case of damage, blunting, etc.
  • Any unserviceable knives must be discarded.
  • Wearing mesh or cut-proof glove on the non-knife hand is recommended.
  • Wearing a protective apron is necessary.
  • To avoid risk of foot injury, wear enclosed footwear.
  • If handling raw or wet foods, wear protective aprons
  • At the commencement of each shift, the outer clothing must be clean.
  • Do not wear jewellery or loose clothing near moving machine parts.
  • To prevent possible entanglement in moving parts, long hair must be contained.
  • Wearing foot protection is necessary.
  • Wearing aprons is mandatory.
  • Containing long hair is necessary.

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.