Safe work procedures

Safe work procedures are directions on how work is to be carried out safely and are required for all hazardous tasks performed at your workplace. They identify hazards and clarify what must be done to eliminate or minimise risks. For example, you may need to develop procedures for handling cash or disposing of hot oil.

When do I need written safe work procedures?

Not all tasks require a written safe work procedure. It may be sufficient to address safety issues verbally when training workers. To decide whether or not a written procedure is required, consider how:

how severe would the consequences of an accident be
how often is the task done
how complex is the task?

In general, written safe work procedures are needed for:

hazardous tasks
complicated tasks, so that important steps don't get missed
frequently performed tasks
less routine tasks, if workers need reminders about the hazards and how to control the risks.

What kind of tasks requires safe work procedures?

Examples of common tasks in the hospitality industry that may require written safe work procedures include:

disposing of hot oil
handling garbage
cleaning up blood and other body fluids
cleaning bathrooms, ovens, or swimming pools
turning mattresses.
Ideally you should prepare written safe work procedures for all identified hazards. The examples common to most hospitality small businesses include:
locking out equipment
preventing workplace violence
working alone or in isolation
cleaning up chemical spills
cleaning up biological materials
conducting an emergency evacuation.

Post the procedures prominently at the locations where the tasks are performed or next to the equipment used for the tasks. Supervisors and managers will find them helpful in training workers how are to do their jobs safely. Workers are then responsible for following the procedures.

Written safe work procedures help eliminate or minimise the risks of hazardous tasks.

Specify personal protective equipment

Written safe work procedures must list any required personal protective equipment, when it must be used, and where workers can find it. Certain tasks require the use of more than one type of personal protective equipment.

For example, workers may need to dilute concentrated, corrosive chemicals such as cleaning agents before using them. Personal protective equipment required for this task may include face and eye protection such as goggles or face shields, as well as skin protection such as rubber gloves.

To determine the appropriate type of personal protective equipment, check the safety data sheet for the product.

How do I develop written safe work procedures?

The process of developing a written safe work procedure for a hazardous task has four steps.

Determine the overall task that requires a safe work procedure.
Break down the task into its basic steps.
Identify the hazards associated with each step, and ways to eliminate or minimise the risks to workers from these hazards.
Write the safe work procedure, for example the list of actions that workers must do when performing the task.

Below is an example and description of how to develop a safe work procedure for cleaning a deep fat fryer, a common hazardous activity in kitchens.

Determine the overall task

The overall task can be stated as 'Drain the oil from the deep fat fryer and transfer it into the oil dump drum for disposal'.

Break down the task into basic steps

The basic steps are:

draining the oil from the deep fat fryer into a container
transporting the oil through the kitchen and out to the oil dump drum
transferring the oil from the container into the oil dump drum.
Identify hazards and risk control methods

The table below summarises the hazards associated with each of the basic steps and suggests ways to control risks.

Basic step	Hazards	Risk control measures
Cool the oil in the deep fat fryer.	Oil in deep fat fryers is very hot (approximately 180°C or 350°F when cooking). The hotter the oil being drained, the greater the risk of burns.	Allow the oil to cool before draining it. Turn off the fryer a few hours ahead of time to give the oil enough time to cool. Determine the exact safe temperature or time required for the oil to cool from the fryer manufacturer's instructions and the type of oil or shortening.
Drain the oil from the deep fat fryer into a container.	The oil can splash or spill onto the worker who is draining it.	Fit a hose or tube to the drain spout of the fryer and carefully direct the oil into a container with a narrow opening. Ensure that the container is dry as any water in the container may cause the oil to spit. Wear appropriate personal protective equipment, including: goggles and a face shield; rubberised oil resistant gloves to cover the hands and lower arms; rubberised oil resistant apron long enough to cover the lower legs; and, footwear closed over toes and non-slip soles.
Drain the oil from the deep fat fryer into a container.	Warm oil can warp plastic containers and cause them to give way.	Use a metal bucket or similar container, or a specialised container with wheels.
Transport the oil through the kitchen and out to the oil dump drum.	Warm oil can spill and cause burns.	Make sure the container is closed and use a container with a tight fitting lid such as a metal bucket that has a metal lid with clasps and a tight seal. Wear appropriate personal protective equipment as described above. Make sure aisles and pathways are clear of tripping hazards and that the outdoor path to the oil dump drum is not slippery.
Transport the oil through the kitchen and out to the oil dump drum.	The weight of the container can increase the risks of spilling and over exertion.	Use an enclosed container equipped with wheels so it can be moved easily through the kitchen. If you need to go up or down stairs and curbs, use a container with larger wheels. If you are carrying closed containers, consider their size and how many you need. Two half full containers will be easier to carry than one heavier full container. Use a dolly to carry bucket like containers safely.
Transfer the oil from the container into the oil dump drum.	The oil can splash or spill onto the worker who is draining it.	Wear appropriate personal protective equipment as described above. Use specially designed equipment including: containers that can be hooked over the lip of the drum and lifted from their base; metal buckets that have a spout attachment so the whole lid doesn't have to be removed; and, metal buckets that have a handle at the base to assist with pouring.

Example safe work procedure for cleaning a deep fat fryer

Wear the following personal protective equipment during all steps:

goggles and face shield
elbow length rubberised gloves
rubberised apron long enough to cover your lower legs
non-slip, close toed shoes.

Draining the hot oil from the deep fat fryer into a container:

Allow the oil to cool as much as possible before removing it from the deep fat fryer. Turn off the fryer three hours ahead of time.
Use the designated metal container marked 'For hot oil use' as it has a metal lid, a handle at the base, and is fitted with clasps.
Ensure that the container is dry.
Fit a hose to the drain spout of the fryer and carefully direct the oil into the container.

Transporting the oil through the kitchen and out to the oil dump drum:

Make sure aisles and pathways are clear of tripping hazards and that the outdoor path to the drum is not slippery.
Make sure the container is closed properly.
Use a dolly to move the container and make sure the container is securely fastened.

Transferring the oil from the container to the oil dump drum:

Check that your personal protective equipment is properly adjusted to protect you from spills or splashes
Grasp the handle at the base of the container as you pour the oil into the drum.