The WHS system a tender panel, principal contractor or insurer asks to see: policy, plan, a 81-hazard risk register written for cafés that bake on site, pizza shops and restaurant kitchens, procedures, registers and an emergency plan. Editable Word, written by a Certified Industrial Hygienist.
Authored to order for your business and quoted within one business day. When the pack for this industry is released it will be sold here as a download.
Request this plan — quote within one business dayTell us your business name, sites and the tender or client you are preparing for. A Certified Industrial Hygienist replies within one business day.
Different kind of business? See every industry
The policy and plan govern the system; the register, procedures and registers are written for this industry from the hazard content we already hold for it.
✓The hazard register covers 32 activities: receiving and storing ingredients; baking; espresso machines and hot drinks; coffee roasting (on-site roaster); kitchen and frying; cold rooms and freezers and more.
✓Editable Microsoft Word throughout, with your business name, ABN, sites and responsible people written in.
A WHS management plan is the document a council tender panel, a principal contractor or an insurer asks for before your SWMS: the policy, the responsibilities, the way hazards are found and controlled, and the registers that prove the system runs. A generic plan names none of the work cafés that bake on site, pizza shops and restaurant kitchens actually do.
The hazard register is drawn from our café and restaurant risk assessment: 81 hazards across 32 activities, each with its consequence and starting rating, and 399 controls ranked on the hierarchy of control.
The plan is authored to order for your business by a Certified Industrial Hygienist and quoted within one business day. When the pack for this industry is released it will be sold here as an editable Word download.
WHS management plan for cafés that bake on site, pizza shops and restaurant kitchens in New South Wales: WHS policy, management plan, the industry hazard and risk register (81 hazards), safe work procedures, induction, inspection, incident and emergency registers, and a tender and prequalification cover sheet. Editable Word.
Authored to order for your business and quoted within one business day. When the pack for this industry is released it will be sold here as a download.
Request this plan — quote within one business dayTell us your business name, sites and the tender or client you are preparing for. A Certified Industrial Hygienist replies within one business day.
Different kind of business? See every industry
A sample of the 81 hazards in the café and restaurant register, with the consequence and, where our calculator rates it, the starting risk given by a Certified Industrial Hygienist before any controls are counted.
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. Occupational Hygiene · inherent risk 4D.
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. Occupational Hygiene · inherent risk 4D.
Short, very high flour dust exposures for the cleaner and others nearby. Occupational Hygiene · inherent risk 4D.
Crushed or amputated hands and arms, fractures; mixers have caused fatal and life-changing injuries in bakeries. Safety · inherent risk 4C.
Amputation and crush injuries from unexpected start-up. Safety · inherent risk 4C.
Fire spreading to the bakehouse, severe burns. Process Safety · inherent risk 4C.
Roaster and chimney fires spreading to the premises. Process Safety · inherent risk 4C.
Burns, smoke inhalation, fatality; loss of premises. Process Safety · inherent risk 4C.
A café that bakes on site or a pizza kitchen does more than cook. Ingredients are received and stored, dough is prepared, product is baked in gas or wood-fired ovens, food is fried in hot oil, knives and slicers are in constant use, coffee is ground and sometimes roasted on site, cream chargers and gas cylinders sit under the bench, and drivers and riders go out on deliveries late at night. The register behind this plan covers that range with 81 hazards and 399 controls.
Flour dust leads the register. Tipping flour sacks into mixers, dusting benches and dough by hand, flour and semolina on the pizza bench, and sweeping settled flour all expose the cook, and flour dust is a respiratory sensitiser that causes baker's asthma. From 1 December 2026 it has its own exposure limit of 0.5 mg/m3. Next come spiral and planetary mixers, cleaning machines without isolation, fryer oil fires, roaster, chaff and afterburner fires, and fire and evacuation from a kitchen full of customers.
A generic construction plan leaves all of that out. It has no section on wood-fired oven smoke and ash, gas appliance combustion products, delivery riding, late-night customer service or the roaster fire that spreads up a chimney.
A shopping centre, council or event organiser usually wants the signed WHS policy and then the fire and emergency arrangements, because your kitchen shares a building or a crowd with other people. The plan gives them the emergency plan and drill record, the fryer and roaster fire controls, and the rules for gas appliances and cylinders.
An insurer reads the same fire sections and then the machine guarding and isolation procedures for mixers and slicers. Because flour dust and powdered improvers are sensitisers and coffee roasting and wood-fired ovens give off smoke, the exposure assessment and health monitoring section shows how exposure is checked and how staff with symptoms are followed up.
The contractor section covers the gas fitters, oven technicians and refrigeration mechanics who work in your kitchen, and the tender cover sheet points a council panel to the page that answers each of its questions.
You apply for a stall at a council market or a café lease in a new precinct and the application asks for your WHS management plan. You have food safety paperwork and nothing for workplace safety, so the application waits or goes to someone else. A catering contract with a school or aged care home asks the same question at prequalification.
On a busy night, the incidents are the ordinary ones. A kitchen hand cleans the dough mixer without switching it off at the isolator. Oil in the fryer catches while the chef is out at the pass. Chaff in the roaster ignites after close. A delivery rider is hit on the way back from a late order. A pizza cook who has been dusting semolina for years develops a persistent cough. With no procedure behind the work, you have nothing showing what should have happened.
A serious burn, an amputation or a fire that clears the building is notifiable, and SafeWork NSW will ask how you had identified and controlled the risk. Staff who were told verbally on their first shift is a thin answer. A written plan with training, inspection and drill records is how you show what you did, and it supports your due diligence as the operator.
If you operate, maintain or contract to these assets in NSW, this pack is written for your duties.
The Codes of Practice and Australian Standards these documents are measured against, and the legislation behind them.
Send the enquiry with your business name and the tender or client you are preparing for. You will have an itemised quote within one business day and a plan written for your work, not a template with the name changed.
Authored to order for your business and quoted within one business day. When the pack for this industry is released it will be sold here as a download.
A WHS management plan supports your due diligence; holding one is not compliance in itself. You must run the system it describes — consult your workers, put the controls in place, keep the registers current and review the plan after any incident or change. Exposure monitoring and health monitoring, where the register calls for them, are work for an occupational hygienist and a registered medical practitioner.