Kitchen Service
- 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 HighControlsEnsure 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 ModerateResponsible- Supervisor
- Hazard
Radiant heat; Direct sunlight; Hot processes, e.g. hot surfaces, cooking
Before controls3 HighControlsEnsure 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 ModerateResponsible- Supervisor
IR before controls · RR after controls1 LLow2 MModerate3 HHigh4 AAcute
Overall risk after controls2 MModeratethe highest rating after controls
Thêm 11 bước công việc, từ Planning đến Emergency response
Mỗi bước đều có mối nguy, mức rủi ro và biện pháp kiểm soát, cùng phần ký nhận của đội.
