This 13-page Operation and Cleaning of Kitchen Appliances Safe Work Method Statement (SWMS) provides the typical safety controls and potential hazards associated with operating and cleaning a range of commercial kitchen appliances, including grills, fryers, ovens, dishwashers, food processors, cool rooms, and exhaust systems.
 
Developed by WHS experts, this SWMS is pre-filled, ready to use, and designed to help your business meet WHS obligations and maintain compliance with relevant legislation, regulations, and codes of practice. It is suitable for all Australian states and territories and comes in a fully editable Microsoft Word format, allowing you to easily customise it with your company name, logo, and site-specific details.
 
Who This SWMS Is For
This SWMS is ideal for businesses and industries involved in:
Commercial kitchens and hospitality venues
Cafés, restaurants, and catering services
Food manufacturing and processing facilities
Hotels, resorts, and accommodation providers
Aged care and healthcare facilities with on-site kitchens
Schools, universities, and large institutions with food preparation areas
Facility management and commercial cleaning providers
 
What This SWMS Covers
This SWMS includes detailed step-by-step safety procedures, hazards, and control measures for:
Daily pre-start meetings - ensuring all workers are briefed on hazards, processes, and safety requirements.
Cleaning and operating kitchen appliances, including:
Grill plates - preventing burns, chemical exposure, and safe ventilation.
Dishwashers - safe loading/unloading techniques, manual handling controls, and chemical handling.
Deep fryers - managing oil burns, slips, and safe oil disposal procedures.
Boiling out fryers - PPE use, chemical safety, and electrical isolation requirements.
Canopy, exhausts, and flues - safe working at heights, fume control, and fire risk prevention.
Food processors - blade safety, electrical checks, and RCD-protected power supply use.
Brat pans and combination ovens - burns prevention and safe chemical cleaning.
Bain maries (hot and cold) - sanitisation methods and steam burn precautions.
Ice cream/slurry machines - lock-out/tag-out procedures, sharp part handling, and chemical sanitation.
Cool rooms and freezers - defrosting, slip hazards, cold burn prevention, and buddy systems.
Replacing door seals - tool safety, manual handling, and PPE requirements.
Electrical isolation and lock-out/tag-out (LOTO) procedures for equipment maintenance.
Chemical safety - safe handling, SDS requirements, and ventilation controls.
Manual handling practices - reducing strain and preventing injuries.
Emergency response protocols - clear procedures for burns, spills, equipment failures, and incidents.
 
What’s Included in Your Template
Step-by-step safe work procedures
Comprehensive risk assessment guidelines and risk rating calculator
Hazard identification and control measures
PPE requirements for each task
Plant and equipment checklists
Relevant WHS legislation, regulations, and codes of practice
Worker training and competency requirements
Lock-out/tag-out (LOTO) procedures
Worker sign-off page for compliance recordkeeping
 
 
This Operation and Cleaning of Kitchen Appliances SWMS is an essential tool for effectively documenting your WHS systems and maintaining compliance. With detailed, pre-filled safety procedures and easy customisation options, it saves you valuable time and helps ensur your workplace meets its safety obligations.
 
Perfect for tenders, safety audits, and day-to-day operations, this SWMS helps keep your workers safe while streamlining compliance requirements.
 
Get your Operation and Cleaning of Kitchen Appliances SWMS today and start using it instantly!