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Kitchen Service

SWMS · SWMS-10435

  • 12 job steps
  • Version 3
  • Miscellaneous
  • Reads on any phone

This Kitchen Service Safe Work Method Statement (SWMS) outlines the hazards and control measures for safe work practices in a commercial kitchen environment. It addresses High-Risk Construction Work (HRCW) related to artificial extremes of temperature and work in areas that may have a contaminated or flammable atmosphere.

It covers 12 job steps, from training and planning to delivery of goods, working in the kitchen, the environment, housekeeping, manual tasks, powered and non-powered appliances and utensils, hazardous substances, ladder use, working in front of the house and emergency response.

It suits businesses operating commercial kitchens, including restaurants, cafes and catering services, and their kitchen managers, chefs and safety officers.

Preview of the Kitchen Service SWMS

Kitchen Service

SWMSVersion 3
Company doing the work
[Company]
Business contact and phone
—
Responsible person (for monitoring SWMS and work)
—
Responsible person's phone
—
Responsible person's signature
—
Date signed
—
Principal contractor (PC)
[Principal contractor]
PC address
—
PC phone
[PC phone]
Date SWMS provided to PC
—
Job site address
[Site address]
Part of a construction project
—

Site management plan

If the work is part of a construction project, this SWMS must align with requirements of the Site Management Plan in place for the Construction Project.

High-risk construction work

This work activity involves the following “High-Risk Construction Work” (HRCW - identified in the Job Task column)

  • Extreme Temperature
  • Hazardous Atmosphere

Planning and preparation

Planning

  • Liaise with Principal Contractor to identify on-site safety systems and procedures

  • Establish supervisory and communication arrangements

  • Principal contractor to confirm emergency response procedures are in place.

Hold points

  • Hold points identified and signed off before continuing work. (specify the hold points)

Training and licences

  • All workers to have a General Construction Induction Card

  • Relevant workers have relevant certificates of competency, licenses, and training. Specify on the SWMS Sign-off for each worker.

  • Trained First Aider on site

  • All workers trained in site-specific emergency and evacuation procedures, SWMS, safe work procedures, and safety data sheets.

Worker duties and responsibilities

  • Fit condition for work, i.e., no signs of fatigue, alcohol or drugs

  • Attend all site inductions/briefings

  • Comply with all site requirements, e.g. PPE, Traffic Management Plans (TMP)

  • Only carry out work related to the contract

  • Inspect completed work and report possible safety, environmental and quality matters to the supervisor.

Monitoring and review

  • All people involved in the task must have this SWMS communicated to them before work commences

  • SWMS to be reviewed and amended if necessary, in consultation with relevant people after any near miss or incident

  • If additional site hazards identified, review this SWMS and amend control measures to suit

  • People, including workers, contractors and sub-contractors, affected by the revisions to this SWMS, must be informed ASAP

  • Give the principal contractor a copy of the revised SWMS

  • The site supervisor to monitor works against the controls stated in this SWMS

  • SWMS must be kept on-site and made available for inspection or review

  • Keep a record of this SWMS until the job is complete or for two years if involved in a notifiable incident

  • Regardless of any other factor, the person in control of the workplace must review this SWMS at least annually.

Site-specific notes

Legislation and codes of practice

None listed.

Personal protective equipment (PPE)

  • Foot Protection

Do not wear rings, watches or jewellery that may become entangled. Long and loose hair must be tied back.

Job steps, hazards and controls

  • Work activity

    Training

    • Hazard

      Personal injury; Contaminated food

      Before controls3 High
      Controls

      • Ensure all relevant workers have undertaken training and/or received instruction in the use of control measures. Include:

        • Induction

        • Manual handling techniques

        • Reporting procedures for incidents

        • Site instructions; read and understood

        • Correct use of equipment including selecting, fitting, use, care of and maintenance

        • Use of supervision where required (e.g. new starters or new equipment)

        • Ensure supervisors are suitably experienced in the type of work to be conducted

        • All workers are trained in this SWMS

      • All workers to be trained and competent with food safety standards. Training should include:

        • The requirement for PPE and have fitted ready for work

        • Gas cylinder management, i.e., identifying cylinder leaks, connecting new cylinder etc.

        • Working near roadways safely

        • First aid

        • Cash handling procedures

        • Hold-up/robbery procedures

        • Dealing with patrons, particularly how to diffuse a potentially aggressive situation.

      After controls2 Moderate
      Responsible
      • Supervisor
    • Hazard

      Radiant heat; Direct sunlight; Hot processes, e.g. hot surfaces, cooking

      Before controls3 High
      Controls

      • Ensure that workers can recognise heat stress symptoms:

        • Mild heat stress:

          • Tired/weak

          • Muscle cramps

          • Feeling sick or vomiting

        • Severe heat stress:

          • Headache

          • Rapid pulse

          • Profuse sweating

          • Irritability or confusion

          • Blurred vision

        • More severe symptoms can include loss of consciousness

      After controls2 Moderate
      Responsible
      • Supervisor

IR before controls · RR after controls1 LLow2 MModerate3 HHigh4 AAcute

Overall risk after controls2 MModeratethe highest rating after controls

11 more job steps, from Planning to Emergency response

Each with its hazards, risk ratings and controls, plus your crew's sign-on.

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What it covers

12 job steps

  1. TrainingTrain all workers in safety standards and emergency response
  2. PlanningComply with local council permits and food safety standards
  3. Delivery of goodsControl vehicle movement and deliver goods safely
  4. Working in the kitchenControl hazards such as contaminated water, scalding and food contamination
  5. EnvironmentMinimise environmental impact
  6. House keepingKeep the work area clean and safe to prevent slips, trips and falls
  7. Manual tasksPrevent musculoskeletal disorder (MSD) injuries
  8. Working with powered & non-powered appliances & utensilsUse kitchen appliances and utensils safely
  9. Hazardous substance /chemical useHandle and use chemicals safely
  10. Ladder useUse ladders safely
  11. Working in front of the houseTake safety measures when temporarily working in customer-facing roles
  12. Emergency responseRespond to emergencies

Hazards it covers

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