Commercial Kitchen Integrated Plumbing SWMS
A Safe Work Method Statement for commercial kitchen integrated plumbing covering all key hazards, controls and regulatory requirements. This is classified as high-risk construction work under WHS Regulation 2025.
SWMS variants reference your state’s WHS legislation. Instant download after payment.
Commercial kitchen plumbing covers plumbing and gas work in operating commercial kitchens — installing, maintaining and connecting the water, drainage, trade waste, hot water and gas systems and the connection of commercial kitchen equipment. It combines the food-safety and backflow controls of food premises with the specific hazards of commercial kitchen equipment: high-capacity gas appliances, hot water and steam, the grease and trade waste, and the connection of dishwashers, combi ovens and food equipment that present backflow hazards. This document is written on the basis that commercial kitchen plumbing is carried out by a licensed plumber and gasfitter with the backflow, trade-waste, gas, hot-water and food-safety controls in place.
Commercial kitchen plumbing is carried out to the relevant parts of AS/NZS 3500, with backflow protection to AS/NZS 3500.1 on the equipment connections, trade waste to AS/NZS 3500.2, hot water to AS/NZS 3500.4, and any gas work to AS/NZS 5601.1:2022 with combustion and ventilation controls. The kitchen environment brings hot water and steam, grease and trade waste, and high-capacity gas appliances. This document coordinates the backflow, trade-waste, gas, hot-water and food-safety controls so the commercial kitchen plumbing is carried out safely.
Hazards identified
9 hazards covered, sorted by priority.
Contamination of the drinking water from kitchen equipment backflow
Fire, explosion or carbon monoxide from the commercial gas appliances
Scalding from hot water and steam in the commercial kitchen
Infection and trade-waste hazards from the grease and trade waste
Network breach and hygiene impact from apparatus failure
Food-safety breach affecting food and customers
Kitchen-operation impact from loss of services
Burns and stored-energy hazards from kitchen equipment
Trips, slips and access hazards in the commercial kitchen
Control measures
Hierarchy-of-controls order: elimination → substitution → isolation → engineering → administrative → PPE.
- 1Engineering: provide and confirm backflow protection matched to the hazard on the kitchen equipment connections to AS/NZS 3500.1, and connect the equipment with approved materials.
- 2Administrative: carry out any gas work to AS/NZS 5601.1:2022 with leak testing, combustion testing and ventilation and flueing for the commercial appliances, by a licensed gasfitter.
- 3Engineering: manage hot water, steam and scalding in the kitchen, and provide delivery-temperature control where required, isolating hot water before the work.
- 4Engineering: install and maintain the trade waste and grease apparatus to AS/NZS 3500.2 and the network utility's requirements, and manage the grease, trade waste and biological hazards.
- 5Administrative: maintain food safety and hygiene during the work, protecting food, surfaces and equipment, and maintain services to kitchen operations or provide temporary services.
- 6Administrative: coordinate the work with the operating commercial kitchen so occupants and operations are protected, maintaining services and access, and applying the facility's induction, permit and infection or safety controls.
- 7Engineering: manage hot surfaces, equipment and stored energy, and control trips, slips and access in the kitchen.
- 8Administrative: ensure the work is carried out and certified by an appropriately licensed plumber or gasfitter under the relevant state or territory plumbing and gasfitting licensing scheme, with the relevant competencies and a compliance certificate issued where required.
- 9Administrative: all workers must hold a valid White Card (General Construction Induction Training, CPCCWHS1001) where the work is construction work, with the plumbing, gasfitting, confined space and any other competencies required for the work.
- 10Administrative: conduct a pre-start toolbox talk covering the day's work, identified hazards, isolations, required PPE and emergency procedures, and record attendance in the consultation section.
- 11Administrative: consult workers and any health and safety representatives on the work and its risks, record the consultation, and keep this document available at the workplace.
- 12PPE: eye protection to AS/NZS 1337.1, hearing protection where required, gloves appropriate to the task, high-visibility clothing, and Class I or Class II safety footwear with protective toecap to AS/NZS 2210.3.
- 13Administrative: review and update this SWMS whenever the work scope changes, after any incident or near miss, when a worker or health and safety representative raises a concern, when new hazards are identified, or at minimum every 12 months.
Applicable Codes of Practice
The water services standard for the water supply, backflow protection and connection.
The sanitary plumbing and drainage standard for the sanitary and drainage work.
The prevailing gas installation standard for any gas work in the task.
The heated water services standard for temperature control, relief and Legionella prevention.
The risk management process and hierarchy of controls applied to the hazards of the work.
Who this is for
- →Licensed plumbers and gasfitters working in commercial kitchens.
- →Plumbing and gasfitting businesses servicing commercial kitchens.
- →Catering and mechanical services installers connecting kitchen equipment.
- →Food businesses and PCBUs responsible for commercial kitchens.
- →PCBU safety managers and supervisors coordinating the backflow, gas and trade-waste controls.
What you receive
- ✓Editable Microsoft Word document (.docx) fully compatible with Microsoft Word 2016 and newer, Google Docs, and LibreOffice Writer.
- ✓Title page with editable fields for PCBU name, ABN, site address, project name, principal contractor details, and document revision date.
- ✓Hazard register with the commercial kitchen plumbing hazards — each with a documented consequence, inherent risk rating on a 5x5 likelihood-consequence matrix, hierarchy-of-control measures, and residual risk rating.
- ✓Commercial kitchen plumbing prompts referencing AS/NZS 3500 and AS/NZS 5601.1:2022, a backflow and equipment-connection section, a gas and combustion section, and a trade-waste, hot-water and food-safety record.
- ✓Licensing, competency and permit prompts for the relevant plumbing, gasfitting, confined space and specialist work, and a respiratory protection selection and fit-test record per AS/NZS 1715 where relevant.
- ✓Worker consultation record per the model WHS Act consultation duty and a worker sign-on register (blank, expandable).
- ✓Applicable legislation and Codes of Practice schedule pre-populated for the model WHS jurisdiction with a state-variance reference table covering the harmonised states, plus Victoria.
- ✓Emergency procedure template and a revision log.
Worked example
A licensed plumber and gasfitter are engaged to carry out plumbing and gas work in an operating commercial kitchen. Backflow protection matched to the hazard is provided and confirmed on the kitchen equipment connections to AS/NZS 3500.1, with approved materials. The gas work on the commercial appliances is carried out to AS/NZS 5601.1:2022 with leak testing, combustion testing and ventilation and flueing, by the licensed gasfitter. Hot water, steam and scalding are managed, with delivery-temperature control where required, and hot water isolated before the work. The trade waste and grease apparatus are installed and maintained to AS/NZS 3500.2 and the network utility's requirements, and the grease, trade waste and biological hazards managed. Food safety and hygiene are maintained, and services to kitchen operations maintained or temporary services provided. Hot surfaces, equipment and stored energy are managed, and trips, slips and access controlled. The work is completed safely, and the records retained.
Related legislation
- Model Work Health and Safety Act — primary duty of care; the duty to consult workers; the reckless-conduct offence; and notifiable-incident provisions, as enacted in each jurisdiction.
- Model Work Health and Safety Regulations — Section 291 high risk construction work and the SWMS preparation and review duties, and the confined space, excavation and electrical provisions where applicable, as enacted in each jurisdiction.
- The relevant plumbing and drainage standards AS/NZS 3500 (Parts 0–5), AS/NZS 5601.1:2022 for gas, the AS 4032 valve standards, and the hazardous chemicals and electrical requirements, are called up by the state and territory plumbing, gas and safety legislation, together with the relevant network utility, healthcare and site requirements.
- Plumbing and gasfitting work is licensed under each state and territory's plumbing and gasfitting licensing scheme, with the relevant competencies for the specialist work, and compliance certification required for notifiable work; electrical work is carried out by a licensed electrician.
- Victoria operates under the Occupational Health and Safety Act 2004 and the Occupational Health and Safety Regulations 2017, with the high risk construction work, confined space and electrical provisions applying in place of the model instruments.
Frequently asked questions
What backflow hazards do kitchen equipment present?
Commercial kitchen equipment — dishwashers, combi and combination ovens, beverage systems and food-preparation equipment — present backflow hazards to the drinking water supply, so backflow protection matched to the hazard is provided and confirmed on the connections to AS/NZS 3500.1. The protection prevents contamination of the drinking water from the equipment.
What gas controls apply in commercial kitchens?
Commercial kitchens have high-capacity gas appliances, so any gas work is carried out to AS/NZS 5601.1:2022 with leak testing, combustion testing and ventilation and flueing for the appliances, by a licensed gasfitter. The gas controls manage the fire, explosion and carbon monoxide hazards of the commercial gas appliances.
How are hot water and steam managed?
Hot water and steam in the commercial kitchen can scald, so they are managed, delivery-temperature control provided where required, and hot water isolated before the work. Managing the hot water, steam and scalding hazards is an important part of commercial kitchen plumbing alongside the backflow and gas controls.
What trade waste applies in a commercial kitchen?
The trade waste and grease apparatus, such as a grease arrestor, are installed and maintained to AS/NZS 3500.2 and the network utility's requirements, and the grease, trade waste and biological hazards managed. Commercial kitchens generate grease and trade waste that must be intercepted and treated before discharge to the sewer.
Who carries out commercial kitchen plumbing?
Commercial kitchen plumbing is licensed plumbing and gasfitting work carried out by a licensed plumber and gasfitter to the relevant parts of AS/NZS 3500 and AS/NZS 5601.1:2022, with the backflow, trade-waste, gas, hot-water and food-safety controls. The work combines food-premises controls with the specific hazards of commercial kitchen equipment.