Commercial Cooking — Hot Surfaces / Sharps SWMS
SWMS template for commercial cooking — hot surfaces / sharps. Covers Front-of-house and back-of-house cooking ops.. 8-state AU coverage, CIH-reviewed editable DOCX delivered within 24 hours of payment.
SWMS variants reference your state’s WHS legislation. Instant download after payment.
This SWMS covers commercial cooking operations across front-of-house and back-of-house environments, addressing hot surfaces, open flames, sharp implements and wet-floor exposures. Required under the WHS Act 2011 and WHS Regulation 2025 to manage thermal, mechanical and ergonomic hazards inherent to hospitality kitchens and food preparation areas.
Hazards identified
3 hazards covered, sorted by priority.
Severe burns and scalds requiring hospitalisation
Deep lacerations and tendon damage
Fractures and soft-tissue injuries
Control measures
Hierarchy-of-controls order: elimination → substitution → isolation → engineering → administrative → PPE.
- 1Use heat-resistant gloves, dry cloths and announce 'hot behind' when carrying hot cookware.
- 2Maintain sharp knives, use cut-resistant gloves and store blades in designated sheaths between tasks.
- 3Apply non-slip mats, clean spills immediately and wear slip-resistant footwear meeting AS/NZS 2210.3.
Applicable Codes of Practice
Mandatory task-specific training for cooking equipment and knives
Kitchen layout, surfaces and equipment safety standards
What you receive
- ✓Editable DOCX SWMS template ready for site customisation
- ✓State-specific WHS legislation schedule covering all 8 Australian jurisdictions
- ✓Hazard register aligned to commercial kitchen operations
- ✓Worker sign-on register for SWMS consultation evidence
Related legislation
- Work Health and Safety Act 2011 s19 — Primary duty of care
- WHS Regulation 2011 r36 — Hierarchy of control measures
- Food Standards Code 3.2.2 — Food Safety Practices