SITXWHS003 Assessment 1: Comprehensive Risk Assessment in Cookery

This document presents a comprehensive risk assessment for Certificate IV in Commercial Cookery, addressing various workplace health and safety (WHS) hazards within a commercial kitchen environment. It meticulously identifies potential risks associated with activities such as moving around the kitchen, food preparation using knives and cutters, operating gas and electric appliances, handling hot cooking surfaces, managing heavy items, using cleaning chemicals, and dealing with food preparation processes. For each identified hazard, the assessment outlines existing control measures, proposes necessary actions to mitigate risks, assigns a risk score, and details the hierarchy of controls implemented. These controls range from substitution and engineering solutions to administrative procedures and the use of personal protective equipment (PPE). The assessment also specifies the individuals responsible for implementing these actions, along with their respective due dates, ensuring accountability and timely execution of safety measures.

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
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14/05/201
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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
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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