Risk assessments written for your kind of kitchen (NSW)
Not a blank template. Each business type is a complete hazard register with its starting risk ratings already set by a Certified Industrial Hygienist, and an online calculator that works out where you actually stand on flour dust and everything else in the bakehouse.
Café With On-Site Baking Risk Assessment. One industry; add others at any time.
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Find your kitchen
Each business type is a complete risk assessment in its own right. Buy the one that matches your work. One purchase gives permanent access to that business type’s calculator and report generator, plus the inherent hazard register in Word, the health surveillance pathway, an inspection readiness checklist and an annual review template.
✓Every business type is a separate product: buy the one that matches your kitchen.
✓212 hazards and 1,055 controls in total, each rated for severity and likelihood before you start.
✓Each one is completed in its own online calculator on a phone, tablet or computer, and answers save as you go.
✓A finished Word report per business, with the residual ratings and a prioritised Action Plan already in it, to print and sign.
✓The inherent hazard register in Word, a health surveillance pathway with referral form and a worker respiratory symptom questionnaire, an inspection readiness checklist and an annual review template.
One assessment per kind of kitchen
Flour dust is a respiratory sensitiser: it causes occupational asthma, and once a worker is sensitised, ordinary bakehouse air keeps the disease going. The exposures that matter are the same in a café that bakes on site and in a wholesale plant — tipping sacks into the mixer, dusting benches by hand, and sweeping settled flour back into the air — and they sit beside powdered enzymes and bread improvers, gas appliance combustion products, hot oil, mixer and sheeter entanglement, and, in bulk plants, the dust explosion potential of silos and dust collectors.
Each business type here is a complete risk assessment for one kind of kitchen, with the hazards and their starting ratings already identified by a Certified Industrial Hygienist. You answer Yes, No or N/A to the controls, and the calculator works out your residual risk, builds the Action Plan and produces the finished report.
- ✗You are left to identify every hazard yourself
- ✗You argue about the starting risk with no baseline
- ✗You work the hierarchy of controls out by hand
- ✗You spend hours formatting a Word document
A generic template leaves you with most of the work and all of the liability. Flour dust as a respiratory sensitiser, powdered enzymes, mixer and sheeter entrapment and, in bulk plants, dust explosion are where the claims come from, and they are the hazards a general template handles worst.
Five business types, each sold on its own
Café with on-site baking, patisserie and cake decorating, pizza and restaurant kitchen, retail and artisan bakery, and wholesale and commercial bakery. Pick yours in the buy box; every one is a complete risk assessment with its own online calculator, hazard register, health surveillance pathway, inspection readiness checklist and annual review template.
- ✓All five business types written to NSW law, each sold on its own
- ✓Safety, process safety and occupational hygiene assessed separately in every one
- ✓Completed online on a phone, tablet or computer — answers save as you go
- ✓Colour-coded residual risk and a prioritised Action Plan, worked out for you
- ✓One finished Word report per business type, to print and sign
Café With On-Site Baking Risk Assessment. One industry; add others at any time.
Secure checkout via Stripe. Sign in and start as soon as the payment goes through.
CIH & MAIOH authored: the exposures that carry the liability
Standard food-safety and fire checklists miss the chronic health exposures that trigger the biggest claims. These assessments are written by a Full Member of the Australian Institute of Occupational Hygienists, with control scoring for flour dust at the mixer, bench and broom, powdered enzymes and bread improvers, gas appliance combustion products, hot oil, cleaning chemicals and, in bulk plants, silo entry and dust explosion.
Explosion rupturing the collector or silo, fireball, secondary explosion in the building, fatalities, loss of premises.
Secondary explosion across the whole building, which in dust incidents causes most of the deaths and damage.
Engulfment, suffocation and fatality. Silos and bins are confined spaces under the WHS Regulation.
Flour dust is a respiratory sensitiser: baker's asthma and rhinitis, which can become permanent. Once sensitised, a worker can react to very small exposures. From 1 December 2026 flour (cereal) dust has its own WEL of 0.5 mg/m3 (8-hour TWA, inhalable) - a new entry, much lower than the 4 mg/m3 grain dust figure many bakeries have used as their reference.
Flour dust is a respiratory sensitiser: baker's asthma and rhinitis, which can become permanent. Once sensitised, a worker can react to very small exposures. From 1 December 2026 flour (cereal) dust has its own WEL of 0.5 mg/m3 (8-hour TWA, inhalable) - a new entry, much lower than the 4 mg/m3 grain dust figure many bakeries have used as their reference.
Short, very high flour dust exposures for the cleaner and others nearby.
Fire spreading to the bakehouse, severe burns.
Roaster and chimney fires spreading to the premises.
Crushed or amputated hands and arms, fractures; mixers have caused fatal and life-changing injuries in bakeries.
Amputation and crush injuries from unexpected start-up.
Burns, smoke inhalation, fatality; loss of premises.
Crushing and degloving injuries to fingers, hands and arms.
How one hazard is rated
Take an artisan bakery tipping 12.5 kg sacks into a spiral mixer every morning. Flour dust from sack tipping starts as a severity 4, probability D hazard, which is red. The bakehouse issues P2 respirators and has a housekeeping rule against dry sweeping, but has no extraction at the mixer, no low-dust flour and no health monitoring. The calculator scores the controls actually in place against the controls that apply, lowers the likelihood by the band that score reaches, and lowers the severity only where a physical control limits the exposure. The missing controls, extraction and health monitoring among them, become the Action Plan, most urgent first.
How your controls are scored
Not generic advice — the specific, hierarchy-of-controls measures written into the pack, matched to how these assets actually fail.
Built for the people who do this work
If you operate, maintain or contract to these assets in NSW, this pack is written for your duties.
- ✓Bakeries, cafés, patisseries, pizzerias and restaurant kitchens in New South Wales
- ✓Owners and managers who need a risk assessment that stands up to a SafeWork NSW visit
- ✓Safety coordinators covering several sites or several brands
- ✓Businesses whose insurer, landlord, franchisor or client has asked for a documented assessment
- ✓Supervisors inducting apprentices and casual staff onto kitchen hazards
Authored to the codes and the law
The Codes of Practice and Australian Standards these documents are measured against, and the legislation behind them.
- §Work Health and Safety Act 2011 (NSW)
- §Work Health and Safety Regulation 2025 (NSW)
- §Workplace exposure standards for airborne contaminants (Safe Work Australia)
- §Managing risks of hazardous chemicals in the workplace — Code of Practice (SafeWork NSW)
- §Managing risks of plant in the workplace — Code of Practice (SafeWork NSW)
- §Managing the work environment and facilities — Code of Practice (SafeWork NSW)
Frequently asked questions
Add an in-house CIH risk assessment review
Complete your risk assessment using our digital engine, then have our in-house Certified Industrial Hygienist (CIH) and Full Member of the Australian Institute of Occupational Hygienists (MAIOH) review your specific results to ensure bulletproof compliance.
Post-completion expert review
Not sure if you categorised your site’s controls correctly? Complete your online assessment and send us the generated report. Our in-house experts will review your residual risk scores, validate your “N/A” selections, and ensure your action plan adequately addresses your highest liabilities (like hexavalent chromium or LEL environments) before you sign off.
- Scope
- Remote CIH and MAIOH review of your completed calculator report and hazard register.
- Turnaround
- 3–5 business days.
- Pricing
- Remote review is billed at an hourly rate of $250 AUD/hour (total quote based on the number of sections reviewed).
Download it, score it online, sign it.
Read the hazard register, walk the kitchen with the calculator open, and download the finished .docx report with your Action Plan already inside it. Print it, sign it off, and you are audit-ready.
All prices in AUD, no GST charged · Jurisdiction: New South Wales — WHS Act 2011, WHS Regulation 2025 and SafeWork NSW Codes of Practice applied
This is a generic risk assessment for a typical business of its kind, to support your due diligence — completing it is not compliance in itself. You must answer it for your own site, consult your workers, put the missing controls in place, and get competent advice where it says so — exposure monitoring, for example, is work for an occupational hygienist. The limits are set out at the front of every report.