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Food Hygiene Safe Work Method Statement


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Food Hygiene Safe Work Method Statement

Introducing our Safe Work Method Statement (SWMS) for food hygiene – a comprehensive and pre-filled document designed to help you manage the risks associated with food handling and ensure the safety of your staff and customers. Here are some key features that make our SWMS a must-have for your business:

  • Pre-filled and Comprehensive: Our SWMS is pre-filled with relevant information and covers all the essential aspects of food hygiene, including risk assessment, PPE requirements, staff training, and legislative references. It also includes a comprehensive checklist to ensure that all requirements have been covered when implementing the SWMS.
  • Fully Editable and Customisable: Our SWMS is fully editable and customisable in Microsoft Word format, allowing you to easily tailor it to your specific needs and requirements.
  • Includes Scope of the Project and Project Details: Our SWMS includes a section for outlining the scope of your food hygiene project and provides space for recording important project details.
  • Checklist of Any High Risk Machinery on Site: Our SWMS includes a checklist of any high-risk machinery on your site, helping you to identify and manage potential risks.
  • Space for Recording Any Staff Training: Our SWMS includes space for recording any staff training related to food hygiene, ensuring that all employees are properly trained and competent.
  • Before and After Risk Ratings: Our SWMS includes before and after risk ratings to help you evaluate the effectiveness of your risk management strategies.
  • Resources for Use of Legislative References: Our SWMS includes resources for the use of legislative references, making it easy for you to stay compliant with relevant regulations and standards.
  • Includes All PPE Required: Our SWMS includes a list of all personal protective equipment (PPE) required for your food hygiene project, ensuring that your staff are adequately protected.
  • Includes Risk Assessment and Risk Assessment Matrix: Our SWMS includes a risk assessment and risk assessment matrix, helping you to identify and manage potential hazards.
  • Easy to Use, Easy to Customise: Our SWMS is designed to be user-friendly and easy to use, with clear instructions and intuitive formatting. It’s also easy to customise to your specific needs and requirements.
  • Suitable for Large Contracts and Tenders: Our SWMS is suitable for large contracts and tenders, including tier 1 contractual work, ensuring that you can demonstrate your commitment to safety and compliance.
  • Instantly Delivered Download: Our SWMS is available as an instantly delivered download, allowing you to access and use it right away.

At Bluesafe, we believe that safety and compliance are top priorities for any business, and our SWMS for food hygiene is designed to help you achieve these goals. We’re confident that our SWMS will provide you with the guidance and support you need to manage risks and ensure the safety of your staff and customers.

Here is some safety information related to food hygiene.

The following steps should be taken to ensure safe food handling practices:

  1. Personal hygiene: All staff should maintain good personal hygiene, including frequent hand washing and the wearing of appropriate clothing, such as hairnets and aprons.
  2. Food storage: Food should be stored in a clean and hygienic manner, at the correct temperature and away from potential contaminants.
  3. Food preparation: All food should be prepared using clean and sanitised utensils and equipment. Cross-contamination should be avoided by using separate chopping boards and knives for different types of food.
  4. Cooking and reheating: Food should be cooked to the correct temperature and reheated thoroughly to kill any bacteria.
  5. Serving: Food should be served using clean and sanitised utensils and equipment. Buffet-style service should be avoided, and food should be served in small portions to minimize waste and the risk of contamination.
  6. Cleaning: All equipment and surfaces should be cleaned and sanitised regularly to prevent the spread of bacteria. Staff should be trained in how to clean and sanitise equipment and surfaces correctly.
  7. Waste disposal: All waste, including food scraps and packaging, should be disposed of in a hygienic manner. Staff should be trained in how to dispose of waste correctly.

By following these guidelines, staff can ensure that food is handled safely and hygienically, reducing the risk of foodborne illness and promoting a safe working environment.

Gary’s Safety Tips

Hey there, everyone! Today, I want to talk to you about a topic that’s important to all of us – food hygiene. It’s easy to take for granted the safety and cleanliness of the food we eat, but the truth is, there are some very real dangers out there that we need to be aware of.

First off, let’s talk about the dangers. Foodborne illness is a serious issue that can have a range of symptoms, from mild stomach upset to severe, life-threatening conditions. And unfortunately, it’s more common than you might think. Every year, millions of people around the world are affected by foodborne illness, and many of these cases could have been prevented with proper food hygiene practices.

So, what can you do to protect yourself and your loved ones from these dangers? Here are some safety recommendations that I highly recommend you follow:

  1. Wash your hands frequently – This is one of the simplest and most effective ways to prevent the spread of germs and bacteria. Make sure to wash your hands thoroughly with soap and warm water before handling food, after using the bathroom, and after touching any surfaces that may be contaminated.
  2. Keep your kitchen clean – Your kitchen is where you prepare and store your food, so it’s important to keep it as clean as possible. Clean all surfaces, utensils, and appliances regularly, and make sure to store food properly in the refrigerator or freezer.
  3. Cook your food thoroughly – Cooking your food to the right temperature can kill any harmful bacteria that may be present. Use a food thermometer to make sure that meat, poultry, and seafood are cooked to a safe internal temperature.
  4. Avoid cross-contamination – Cross-contamination occurs when bacteria from one food item is transferred to another. To prevent this, use separate cutting boards, utensils, and plates for raw meat, poultry, and seafood, and make sure to wash these items thoroughly before using them again.
  5. Use safe water and raw materials – If you’re using well water, make sure it’s been tested for contaminants. Also, make sure to buy food from reputable sources and check expiration dates before using any products.
  6. Store food at safe temperatures – Harmful bacteria can grow quickly at temperatures between 40°F and 140°F. Make sure to store perishable foods like meat, poultry, and dairy products in the refrigerator or freezer, and keep hot foods hot and cold foods cold.

These are just a few of the safety recommendations that I recommend you follow to protect yourself and your loved ones from foodborne illness. But remember, food hygiene isn’t just important in your own home – it’s also important when eating out or buying food from restaurants and other food establishments.

So, next time you’re out at a restaurant or buying food from a vendor, take a moment to consider the safety and cleanliness of the food you’re about to eat. If something doesn’t seem right, don’t be afraid to speak up and ask questions. Your health and safety should always be a top priority.

In conclusion, food hygiene is something that we should all take seriously. By following these safety recommendations, you can help protect yourself and your loved ones from the dangers of foodborne illness. So, let’s all do our part to keep our kitchens clean, cook our food thoroughly, and stay safe and healthy. Thanks for listening, and until next time, stay awesome!


Food Hygiene Safe Work Method Statement

Total Inc GST


After working for larger companies that take their safety seriously, Bluesafe’s documentation was on par with these companies. You’ve given us the ability to access the same sort of resources that only bigger companies have access to.

Warren Kingsley
Alstain Sheetmetal


I was very impressed with both the service and the turnaround time in dealing with Bluesafe. I was up and running with minimal fuss.

Dr Doug Josephides
Bayside Natural Medicine


You guys added real value with the required documentation that was high quality, affordable, very well put together and easy to implement. By the way, we secured our government tender for another seven years.

Rodney Prendergast
MMLA Group


Getting through an audit can be a daunting experience. Bluesafe’s documentation made the experience so much easier than we had anticipated and we passed the audit without any issues whatsoever. Thanks again, highly appreciated.

Brock Richards
Richards Quality Projects


Thanks so much for the quick response! Not only are the documents comprehensive, but on the same morning my audit was due I received the support I needed within the hour. Highly recommended!

Kathie Gorman
Kaygee Home and Community Support


From the initial contact we’ve had with Bluesafe we’ve found that your customer service, product quality and the after sales support to have been nothing short of excellent. You’ve given us a great customer experience.

Glenn King
Turnco Office Furniture


I just want to say a heartfelt thanks to the team at Bluesafe. Thank you so much for your service, help and support… We passed our NDIS audit!

Dr Scott Ling
Sustain Health


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