Risk Assessment for Certificate IV in Commercial Cookery | Desklib

This risk assessment template for Certificate IV in Commercial Cookery identifies potential risks and existing controls for various workplace activities such as cooking, handling heavy items, cleaning appliances with chemicals, and food preparation. The template also includes a hierarchy of controls and action required to manage the identified risks. The subject is Certificate IV in Commercial Cookery, and the course code is SITXWHS003 Assessment 1 Templates.

Running head: CERTIFICATE IV IN COMMERCIAL COOKERY
Risk assessment
Name of the Student
Name of the University
Author Note

WHS Risk Assessment Template
Organisation Risk Assessment completed by
Department Date
Section Review date
Workplace Activity
SITXWHS003 Assessment 1 Templates 1

Step 1
Activity
(describe/
name the
activity, task or
process with
the associated
risk)
Step 2
Hazards
(describe the
hazard)
Step 3
Potential risks
(describe
consequences and
impacts of the risk)
Step 4
Existing controls
(describe existing risk
control measures in place)
Existin
g Risk
Score
If
relevant
Step 5
Action required
Hierarchy of Controls
Risk
Scor
e
Implementation
Action by Due Date Date
Completed
Moving
around to
while
vending
food raw
supplies
The kitchen
and food
service staff
might suffer
from slips and
trips, which in
turn might
result in injury
Slips and trips
might result in
musculoskeletal
injuries such as,
dislocations,
fractures and
slip discs. Such
incidents can
also result in
 Good
housekeeping
 Maintaining
kitchen
equipment to
prevent
leakage
 Good lighting
 Availability of
Substitution,
Engineering and
Administrative
controls
 Consider
changing
floors with
better surface
Manage
r
23/05/201
8
14/05/201
8
SITXWHS003 Assessment 1 Templates 2

Step 1
Activity
(describe/
name the
Step 2
Hazards
(describe the
hazard)
Step 3
Potential risks
Step 4
Existing controls
(describe existing risk
control measures in place)
Existin
g Risk
Score
If
relevant
Step 5
Action required
Hierarchy of Controls
Risk
Scor
e
Implementation
Action by Due Date Date
Completed
potentially
damaging brain
injuries, thereby
affecting the
quality of life.
cleaning
materials
roughness
 Repairing
damaged tiles
by dishwasher
in kitchen
 Ensuring
presence of
suitable
footwear with
good grip
 Removing
obstruction or
trailing cables
SITXWHS003 Assessment 1 Templates 3

Step 1
Activity
(describe/
name the
Step 2
Hazards
(describe the
hazard)
Step 3
Potential risks
Step 4
Existing controls
(describe existing risk
control measures in place)
Existin
g Risk
Score
If
relevant
Step 5
Action required
Hierarchy of Controls
Risk
Scor
e
Implementation
Action by Due Date Date
Completed
in walkways
 Creating
provisions of
drip trays and
drainage
channels at
places where
spills are more
likely to occur
Cooking Knives and
cutters
The kitchen staff
involved in
preparation of
 Training staff
to handle
knives
Substitution and
administrative
controls
Manage
r
23/05/201
8
30/04/201
8
SITXWHS003 Assessment 1 Templates 4

Step 1
Activity
(describe/
name the
Step 2
Hazards
(describe the
hazard)
Step 3
Potential risks
Step 4
Existing controls
(describe existing risk
control measures in place)
Existin
g Risk
Score
If
relevant
Step 5
Action required
Hierarchy of Controls
Risk
Scor
e
Implementation
Action by Due Date Date
Completed
food could
suffer major
cuts, upon
contact with
blades and
knives. This
would lead to
bleeding.
appropriately
 Providing first-
aid boxes on
site
 Telling staff to
suitably store
the knives,
when not in
use
 Preventing
them from
using knives
for packaging
removal
Cooking Gas appliances The customers
and staff can
suffer serious
 Daily checking
of all gas
appliances
Engineering controls
 Conducting
inspections
Manage
r
23/05/201
8
11/05/201
8
SITXWHS003 Assessment 1 Templates 5

Step 1
Activity
(describe/
name the
Step 2
Hazards
(describe the
hazard)
Step 3
Potential risks
Step 4
Existing controls
(describe existing risk
control measures in place)
Existin
g Risk
Score
If
relevant
Step 5
Action required
Hierarchy of Controls
Risk
Scor
e
Implementation
Action by Due Date Date
Completed
injuries due to
explosion, as a
consequence of
gas release from
the cooking
appliances
 Appropriate
knowledge
regarding the
isolation tap of
the appliances
and how to
switch it off at
emergency
situations
and servicing
tests by a
registered gas
safety
engineer,
every year
 Contacting the
engineer to
install flame
failure devices
on all ovens
used for
SITXWHS003 Assessment 1 Templates 6

Step 1
Activity
(describe/
name the
Step 2
Hazards
(describe the
hazard)
Step 3
Potential risks
Step 4
Existing controls
(describe existing risk
control measures in place)
Existin
g Risk
Score
If
relevant
Step 5
Action required
Hierarchy of Controls
Risk
Scor
e
Implementation
Action by Due Date Date
Completed
cooking
Cooking or
electric
circuits
The kitchen
staff and
administrative
personnel can
suffer from
serious burns,
injuries or
smoke
inhalation
Little amounts
of smoke
inhalation can
deprive the
brain tissues of
the necessary
amount of
oxygen, thereby
causing
unconsciousness
, and damage to
lungs and
 Presence of
fire
extinguishers
Engineering and PPE
controls
 Conducting
fire risk
assessments
every six
months
 Creating
provisions for
the availability
of PPE
Manage
r
23/05/201
8
07/05/201
8
SITXWHS003 Assessment 1 Templates 7

Step 1
Activity
(describe/
name the
Step 2
Hazards
(describe the
hazard)
Step 3
Potential risks
Step 4
Existing controls
(describe existing risk
control measures in place)
Existin
g Risk
Score
If
relevant
Step 5
Action required
Hierarchy of Controls
Risk
Scor
e
Implementation
Action by Due Date Date
Completed
throat. Severe
fire accidents
can also result in
skin burns or
can be fatal
Handling
heavy items
such as,
ingredients
bags, sacks,
trays of
crockery,
Handling
these heavy
items might
require
pushing,
pulling or
lifting them
Poor manual
handling can
result in
superficial or
short term
injuries such as,
bruises, cuts,
 Ingredients are
generally
bought in
packages that
are light and
small sized
 Mobile steps
Substitution and
administrative
controls
 Store
commonly
used items on
shelves that
Manage
r
23/05/201
8
19/05/201
8
SITXWHS003 Assessment 1 Templates 8

Step 1
Activity
(describe/
name the
Step 2
Hazards
(describe the
hazard)
Step 3
Potential risks
Step 4
Existing controls
(describe existing risk
control measures in place)
Existin
g Risk
Score
If
relevant
Step 5
Action required
Hierarchy of Controls
Risk
Scor
e
Implementation
Action by Due Date Date
Completed
meat boxes,
and kegs
resulting in
manual
handling
hazard
small fractures,
sprains and
muscle strain.
Long term
injuries can
result in damage
to the
musculoskeletal
system due to
continuous wear
and tear.
are present for
shifting heavy
items
 Handling aids
are provided
 Staff are
trained to lift
these items
safely
are at waist
height
 Sinks should
be present at
good heights
to avoid the
staff from
stooping
 Presence of
appropriate
team working
to move
SITXWHS003 Assessment 1 Templates 9

Step 1
Activity
(describe/
name the
Step 2
Hazards
(describe the
hazard)
Step 3
Potential risks
Step 4
Existing controls
(describe existing risk
control measures in place)
Existin
g Risk
Score
If
relevant
Step 5
Action required
Hierarchy of Controls
Risk
Scor
e
Implementation
Action by Due Date Date
Completed
heavier items
Cleaning
crockery or
kitchen
appliances
Contact with
cleaning
chemicals or
bleach
Prolonged
contact of the
kitchen staff
with water, in
combination
with bleaching
agents or
detergents can
damage the
skin. It can also
result in skin
irritation or eye
 Using
dishwasher,
instead of
hands
 Labelling all
containers and
bottles
 Marking
cleaning
products with
the term
‘irritants’
Administrative and
PPE controls
 Increasing
availability of
long-handed
brushes, mops
and rubber
gloves
 Reminding
staff to dry
their hands
after washing
Manage
r
23/05/201
8
17/04/201
8
SITXWHS003 Assessment 1 Templates 10

Step 1
Activity
(describe/
name the
Step 2
Hazards
(describe the
hazard)
Step 3
Potential risks
Step 4
Existing controls
(describe existing risk
control measures in place)
Existin
g Risk
Score
If
relevant
Step 5
Action required
Hierarchy of Controls
Risk
Scor
e
Implementation
Action by Due Date Date
Completed
damage.
Inhalation of
bleaching
vapours might
result in
respiratory
distress
 Providing oil-
free cream of
ointment for
application at
skin surfaces
that are
damaged by
frequent
washing
Food
preparation
or utensil
cleaning
Food handling Frequent
washing of the
hands while
preparing food
 Staff use
cutlery and
tongs
wherever
Substitution,
administrative and
PPE controls
 Provide good
Manage
r
23/05/201
8
18/05/201
8
SITXWHS003 Assessment 1 Templates 11

Step 1
Activity
(describe/
name the
Step 2
Hazards
(describe the
hazard)
Step 3
Potential risks
Step 4
Existing controls
(describe existing risk
control measures in place)
Existin
g Risk
Score
If
relevant
Step 5
Action required
Hierarchy of Controls
Risk
Scor
e
Implementation
Action by Due Date Date
Completed
or cleaning the
utensils can
result in skin
damage, and
might also result
in allergies
possible
 They are
trained to
rinse hands
properly in
cases where
handling
cannot be
avoided
grade, non-
latex gloves to
the staff for
tasks such as,
fish filleting,
vegetable
peeling and
salad washing
 Remind them
to check for
the presence
of itchy or
flaky skin on
SITXWHS003 Assessment 1 Templates 12

Step 1
Activity
(describe/
name the
Step 2
Hazards
(describe the
hazard)
Step 3
Potential risks
Step 4
Existing controls
(describe existing risk
control measures in place)
Existin
g Risk
Score
If
relevant
Step 5
Action required
Hierarchy of Controls
Risk
Scor
e
Implementation
Action by Due Date Date
Completed
the hands
Food
preparation
Contact with
hot water,
steam, oil or
other heated
surfaces
The kitchen staff
might get
subjected
contact with hot
oil and steam
that would
result in scalding
or thermal
burns.
Prolonged
contact with
such hot objects
 The kitchen
staff are
trained in
using hot oils
or steam
 Training is
provided for
cleaning or
emptying
fryers
 All staff are
advised to put
Administrative and
PPE controls
 Distributing
heat resistant
gloves, aprons
and cloths to
the staff
 Conducting
training
sessions for
release of
steam
Manage
r
23/05/201
8
15/05/201
8
SITXWHS003 Assessment 1 Templates 13

Step 1
Activity
(describe/
name the
Step 2
Hazards
(describe the
hazard)
Step 3
Potential risks
Step 4
Existing controls
(describe existing risk
control measures in place)
Existin
g Risk
Score
If
relevant
Step 5
Action required
Hierarchy of Controls
Risk
Scor
e
Implementation
Action by Due Date Date
Completed
might also lead
to third degree
burns
on long
sleeved
dresses
 Presence of
water mixer
taps
associated
risks
 Maintaining
presence of
handles on
pans
 Displaying ‘hot
water’ or ‘hot
surface’ signs
at appropriate
places
Food
preparation
The kitchen
staff could
These electric
shocks can
 Visual
inspection of
Administrative
controls
Manage
r
23/05/201
8
21/05/201
8
SITXWHS003 Assessment 1 Templates 14

Step 1
Activity
(describe/
name the
Step 2
Hazards
(describe the
hazard)
Step 3
Potential risks
Step 4
Existing controls
(describe existing risk
control measures in place)
Existin
g Risk
Score
If
relevant
Step 5
Action required
Hierarchy of Controls
Risk
Scor
e
Implementation
Action by Due Date Date
Completed
suffer from
fatal or serious
injuries while
operating
electrical
appliances,
due to electric
shock
result in deep
internal burns,
ventricular
fibrillation, and
neurological
effects. Electric
current can
affect the heart
and the lungs.
Furthermore,
severe electric
shock can also
lead to
the systems,
once in a year
 Training the
staff for
checking all
appliances and
equipment
before use, to
report defects
in plugs,
sockets or
cable
 Access to fuse
 Thorough
inspection of
the electric
system by an
electrician,
every three
years
 Installation of
residual
current
devices on
portable
electrical
SITXWHS003 Assessment 1 Templates 15

Step 1
Activity
(describe/
name the
Step 2
Hazards
(describe the
hazard)
Step 3
Potential risks
Step 4
Existing controls
(describe existing risk
control measures in place)
Existin
g Risk
Score
If
relevant
Step 5
Action required
Hierarchy of Controls
Risk
Scor
e
Implementation
Action by Due Date Date
Completed
neuropathy. boxes are clear
 Installation of
suitable
sockets, plugs
for the kitchen
environment
appliances
 Regular
inspection of
cables, plugs
and sockets
Cleaning or
operating
machinery
Machinery
handling
might result in
serious risks if
conducted
inappropriatel
y
Staff are
subjected to
serious risks
from contact
with moving or
dangerous parts
on machinery
 Guarding all
parts of
machinery
 Daily checking
of the
machinery
guards before
Engineering and
administrative
controls
 Training the
staff for
spotting and
reporting all
Manage
r
23/05/201
8
28/04/201
8
SITXWHS003 Assessment 1 Templates 16

Step 1
Activity
(describe/
name the
Step 2
Hazards
(describe the
hazard)
Step 3
Potential risks
Step 4
Existing controls
(describe existing risk
control measures in place)
Existin
g Risk
Score
If
relevant
Step 5
Action required
Hierarchy of Controls
Risk
Scor
e
Implementation
Action by Due Date Date
Completed
they are
operated upon
by the staff
 Training the
staff in
assembly,
cleaning or
operation
related
procedures
 Installing
operating
instructions at
kinds of
defective
machinery
 Conducting
safety critical
repairs of all
machinery,
every year
 Reminding the
staff to switch
off the
machinery or
isolate it from
SITXWHS003 Assessment 1 Templates 17

Step 1
Activity
(describe/
name the
Step 2
Hazards
(describe the
hazard)
Step 3
Potential risks
Step 4
Existing controls
(describe existing risk
control measures in place)
Existin
g Risk
Score
If
relevant
Step 5
Action required
Hierarchy of Controls
Risk
Scor
e
Implementation
Action by Due Date Date
Completed
accessible
regions
the main
power supply,
before the
conduction of
any cleaning
or
maintenance
work
All
operations
High
workplace
temperature
The kitchen staff
might fall ill and
face adverse
health
consequences
 Presence of
extractors and
fans for
controlling the
air
Administrative
controls
 The staff will
be encouraged
for taking rests
Manage
r
23/05/201
8
02/05/201
8
SITXWHS003 Assessment 1 Templates 18

Step 1
Activity
(describe/
name the
Step 2
Hazards
(describe the
hazard)
Step 3
Potential risks
Step 4
Existing controls
(describe existing risk
control measures in place)
Existin
g Risk
Score
If
relevant
Step 5
Action required
Hierarchy of Controls
Risk
Scor
e
Implementation
Action by Due Date Date
Completed
during
prolonged
working in hot
conditions
temperature or breaks
outside their
work space, as
and when
required
 The staff will
also be
advised to
take regular
drinks of
water, to keep
them hydrated
SITXWHS003 Assessment 1 Templates 19

Risk Analysis matrix – Level of risk
Identified Hazards Risk Assessment Risk Score Risk Level Action
Likelihood
(L)
Consequence
(C)
L x C
Slips and trips 2 2 4 Moderate risk Changing smooth floor surfaces,
providing grip footwear, repairing
damaged tiles
Knives 3 1 3 Moderate risk Storing knives properly,
preventing their inappropriate
use
Gas appliances 1 4 4 Moderate risk Inspections, servicing tests, and
appropriate installations
Burns and smoke inhalation 1 4 4 Moderate risk Fire risk assessment and PPE
Manual handling 2 2 4 Moderate risk Appropriate storage and team
SITXWHS003 Assessment 1 Templates 20

working
Contact with cleaning or bleaching
agents
3 1 3 Moderate risk Providing cleaning equipment to
reduce hand contact with the
agents and ointments
Food handling 3 1 3 Moderate risk Providing gloves, and advising
staff to check for the presence of
skin irritations
Contact with hot oil, steam or
heated surfaces
3 2 6 Major risk Distribution of heat resistant PPE,
conducting training sessions,
labelling equipment as ’hot
surface’ to avoid risks
Electric shocks 1 3 3 Moderate risk Electric system inspection,
installation of safe electric
devices
Machinery handling 1 3 3 Moderate risk Training the staff on machine
operations
Work place temperature 4 1 4 Moderate risk Advising staff to keep them
SITXWHS003 Assessment 1 Templates 21

rehydrated and take breaks in
between work
Definitions
Likelihood L Score Consequence C Score Risk Score (L x C) Hierarchy of Risk Controls
Rare (Monthly) 1 Minor – e.g. small cut, first aid
treatment only
1 Elimination is a permanent solution and should be attempted in the first instance.
Occasionally (Weekly) 2 Moderate – e.g. sprained
ankle, one day off required
2 Substitution involves replacing the hazard or environmental aspect by one of lower risk.
Frequent (Daily) 3 Major – e.g. loss of limb or
bodily function
3 Engineering controls involve physical barriers or structural changes to the environment
or process.
Constant (Hourly) 4 Catastrophic – e.g. fatality 4 Administrative controls reduce hazard by altering procedures and providing instructions.
Personal protective equipment last resort or temporary control.
LEGEND
• Minor/no risk (risk score 1-2) – is acceptable. No further action on risk control measures is necessary
• Moderate risk (risk score 3-4) - indicates conditional acceptability. Further risk control measures should be considered and existing controls monitored
• Major risk (risk score 5-6) - indicates unacceptable level of risk. Controls and measures must be developed and implemented in the short to medium term
• Catastrophic risk (risk score 7-16) - indicates unacceptable level of risk. Controls must be immediately implemented or the risk eliminated (i.e. cease activity)
SITXWHS003 Assessment 1 Templates 22