Commercial Kitchen Deep Clean SWMS
Deep cleaning of commercial kitchens including exhaust hoods, grease ducts, ovens, fryers, floor degreasing. Caustic degreaser handling, ducting access (sometimes confined space), hot residual heat from equipment.
SWMS variants reference your state’s WHS legislation. Instant download after payment.
Deep cleaning commercial kitchens: exhaust hoods, grease ducts, ovens, fryers, floor degreasing. Triggers WHS duties for hazardous chemicals, confined spaces, and thermal hazards under WHS Regulation 2011.
Hazards identified
3 hazards covered, sorted by priority.
Chemical burns, permanent eye damage
Fractures, head injury
Second-degree thermal burns
Control measures
Hierarchy-of-controls order: elimination → substitution → isolation → engineering → administrative → PPE.
- 1SDS review; chemical-resistant gloves, goggles, apron per AS/NZS 2161.
- 2Wet floor signage, non-slip footwear, sequenced cleaning to dry zones.
- 3Lockout equipment minimum 2 hours; verify surface temp before contact.
Applicable Codes of Practice
Hazardous chemicals storage, handling, labelling duties
Chemical-resistant occupational glove selection
What you receive
- ✓Editable DOCX template — Microsoft Word compatible
- ✓State-specific WHS legislation schedule (NSW/VIC/QLD/SA/WA/TAS/NT/ACT)
- ✓Hazard register with risk ratings + controls
- ✓Worker sign-on register and pre-start checklist
Related legislation
- WHS Act 2011 (model)
- WHS Regulation 2025
- Code of Practice — Hazardous Manual Tasks