WHS Risk Assessment Template

Organisation Covid Steak House Risk Assessment completed by Marie Carmina Lopez

Department Kitchen Date 20/2/22

Section Kitchen Review date 20/3/22

Workplace Activity Kitchen risk of slips and falls

Step 1 Step 2 Step 3 Step 4 Existing Step 5 Risk Score Implementation

Activity Hazards Potential risks Existing controls Risk Action required
Score Hierarchy of Controls
If relevant
Date
(describe/name the (describe the (describe (describe existing risk control Action by Due Date
activity, task or hazard) consequences and measures in place) Completed
process with the impacts of the risk)
associated risk)

Cooking Stations Greasy injuries,hospitalization report and clean spills Always wipe and mop the
surroundings surrounding area after cooking. 8 Head 27/2/22 20/2/22
Chef

improper construction
of floorings and tiles
slippery keep floors at a single level and Change a non slippery tiles for 4 Head 27/2/22
tiles,uneven edges use slip-resistant floor coverings the flooring and put non slip Chef
and floorings injuries,hospitaliz mats on the place where it is 20/2/2
always wet.
ation 2

unorganized tools and tools all over the have lots of storage, so things clean as you go. keep your tools 8 Head 27/2/22
equipments place aren’t left in all over the places and equipment in thier proper Chef
injuries,hospitaliz and walkways. places after you use them 20/2/2
ation 2

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Step 1 Step 2 Step 3 Step 4 Existing Step 5 Risk Score Implementation
Activity Hazards Potential risks Existing controls Risk Action required
Score Hierarchy of Controls
If relevant
Date
(describe/name the (describe the (describe (describe existing risk control Action by Due Date
activity, task or hazard) consequences and measures in place) Completed
process with the impacts of the risk)
associated risk)

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Risk Analysis matrix – Level of risk

Risk Score Risk Level Action

Identified Hazards Risk Assessment
Likelihood Consequence LxC
(L) (C)

Greasy surroundings 4 2 8 Catastrophic Always wipe and mop the

surrounding area after
cooking.

slippery tile and uneven floors 2 2 4 Moderate Change a non slippery tiles
for the flooring and put non
slip mats on the place where
it is always wet.

Tools all over the place 4 2 8 Catastrophic clean as you go. keep your
tools and equipment in thier
proper places after you use
them

Definitions
Likelihood L Score Consequence C Score Risk Score (L x C) Hierarchy of Risk Controls
Rare (Monthly) 1 Minor – e.g. small cut, first 1 Elimination is a permanent solution and should be attempted in the first instance.
aid treatment only
Occasionally (Weekly) 2 Moderate – e.g. sprained 2 Substitution involves replacing the hazard or environmental aspect by one of lower
ankle, one day off required risk.
Frequent (Daily) 3 Major – e.g. loss of limb or 3 Engineering controls involve physical barriers or structural changes to the
bodily function environment or process.
Constant (Hourly) 4 Catastrophic – e.g. fatality 4 Administrative controls reduce hazard by altering procedures and providing
instructions.
Personal protective equipment last resort or temporary control.

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LEGEND
• Minor/no risk (risk score 1-2) – is acceptable. No further action on risk control measures is necessary
• Moderate risk (risk score 3-4) - indicates conditional acceptability. Further risk control measures should be considered and existing controls monitored
• Major risk (risk score 5-6) - indicates unacceptable level of risk. Controls and measures must be developed and implemented in the short to medium term
• Catastrophic risk (risk score 7-16) - indicates unacceptable level of risk. Controls must be immediately implemented or the risk eliminated (i.e. cease activity)

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