This Kitchen Operations SWMS (Safe Work Method Statement) is pre-filled for the day-to-day work in a commercial kitchen, from food preparation and cooking to cleaning and cool room entry. It covers 16 activities, from the daily pre-start meeting to gas appliances and emergency response, with the hazards, control measures and risk ratings before and after controls for each. It's written by WHS specialists, aligned to Australian WHS legislation, and fully editable in Microsoft Word.
Who it's for
Restaurants, cafes and takeaway shops
Commercial kitchens and catering businesses
Pubs, clubs and hotels
School canteens and event caterers
A SWMS isn't only for construction. Many hospitality businesses use one as the written risk assessment for kitchen work, the same way others use a JSA or Safe Work Procedure.
Use it to
Show clients, insurers and auditors how you manage the risks
Apply for tenders, contracts and supplier panels
Get through prequalification with Avetta, Cm3 and other contractor portals
Induct new workers and train them in the task
What this SWMS covers
Daily pre-start meeting to share new or changing hazards
Knife handling and cuts, including keeping knives sharp
Manual handling of heavy or bulky items
Burns and scalds from steam, hot water, hot oil and hot surfaces
Food handling, hygiene and skin damage from frequent hand washing
Bleach and cleaning chemicals, including skin and eye damage
Electrical safety for appliances, portable equipment and leads
Using urns, toasters, sandwich makers and microwaves
Housekeeping, waste and pest control
Entering a cool room or freezer, including entrapment, cold injury and refrigerant leaks
Gas appliances, gas leaks, carbon monoxide and flashback when lighting burners
Emergency response to burns, cuts, chemical exposure, electrical faults or fire
What's included
Hazards and control measures for 16 work activities
Risk ratings before and after controls, with a 5x5 risk matrix and the hierarchy of controls
PPE requirements checklist and high risk construction work checklist
Plant and equipment list, from knives and urns to dishwashers and mixers, plus the cleaning chemicals used
Daily pre-start checks, electrical testing and the induction and equipment training each worker needs
Site specific hazards section for anything unique to your job
Worker sign-off sheet and worker consultation record
Why use this template
Saves hours compared with writing a SWMS from a blank page
Covers the most common hazards and control measures for this work, ready to use out of the box
Fully editable, so you can add, remove or change anything to suit your site and how your team works
Helps your business stay compliant, with risk ratings, worker sign-off and consultation records already set up
How it works
Buy online and download straight away. You'll also get an email with your link.
Add your logo, ABN, project and site details.
Check it suits your site and task, edit anything you need to, and consult your workers before you finalise it.
Brief your team and collect signatures.
Common questions
Do I need a SWMS for kitchen operations?
No. Kitchen work isn't high risk construction work, so a SWMS isn't a legal requirement. You still have to manage the risks, like burns from hot oil and steam or a gas leak, and a SWMS is a practical way to record how. Clients, insurers and prequalification portals often ask for one.
Does it cover cool rooms and freezers?
Yes. It covers being trapped inside a cool room or freezer, cold injury from extended exposure, slips on ice or wet floors at the doorway, and oxygen displacement from a refrigerant leak.
Can I change it?
Yes. It's a Microsoft Word file, so you can add, remove or change any hazard, control or rating, and add your own logo and details.
Does it suit my state?
Yes. It's written to the model WHS laws and suits all states and territories, including Victoria under the OHS Act and Regulations.
What if it doesn't suit my work?
You're covered by our 30-day money-back guarantee if it isn't fit for purpose.
