Bakery & Patisserie Fit-Out SWMS
Bakery / patisserie fit-out. Includes oven and proofer install with gas / electrical, dough mixer install, refrigerated display cabinets, retail counter, hand-wash plumbing, exhaust hood.
SWMS variants reference your state’s WHS legislation. Instant download after payment.
Bakery and patisserie fit-out covering oven and proofer install with gas and electrical connections, dough mixer, refrigerated cabinets, retail counter, hand-wash plumbing and exhaust hood. SWMS required under WHS Regulation 2025.
Hazards identified
3 hazards covered, sorted by priority.
Explosion, asphyxiation, fire
Electrocution, arc flash burns
Crush injury, musculoskeletal damage
Control measures
Hierarchy-of-controls order: elimination → substitution → isolation → engineering → administrative → PPE.
- 1Licensed gasfitter pressure-tests per AS/NZS 5601.1 before commissioning.
- 2Licensed electrician isolates, tests dead and locks out per AS/NZS 3000.
- 3Mechanical lifting aids and two-person lift for equipment over 25kg.
Applicable Codes of Practice
Oven and proofer gas connection compliance
Three-phase fixed equipment wiring and isolation
High-Risk Construction Work triggered
Connecting three-phase ovens, mixers and refrigeration to live switchboards.
SWMS mandatory before work; penalties up to $14,400 individual.
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
- AS/NZS 3000 — Electrical installations