JOB SAFETY ANALYSIS WORKSHEET

Company name: Rockpool Group Date: 15-07-2020 JSA No.

Site Name : Frateli Fesh Permit to work requirement: Yes/No

Contractor : Approved by:

Activity: Kitchen hand

Activity Hazards Risk control measures Who is responsible?

List the tasks required to perform Against each task list the List the control measures Write the name of the
the activity in the hazards that could cause required to eliminate or person responsible
sequence they are carried out. injury, when the task is minimise (supervisor or
performed. the risk of injury arising above) to implement the
from the identified control measure identified.
hazard. Remember: Each JSA must
be site specific.
Include all workers in the
development of this JSA.
When I walked in kitchen floors Restaurant floors are they can install non- Manager in my restaurant
often slick with oil or slip flooring materials and also the supervisor in
water, and in older and mats to make the kitchens have to provide
kitchens the floors floors safer, and train kitchen stuff
themselves may be your employees to
uneven. All of these clean the floors
things can lead to immediately after a
employees slipping or spill. 
falling, which is
extremely dangerous
when you're working
with sharp blades and
hot implements.
When I want to heavy lifting Sprains and strains Train employees to pull Manager and supervisor
can result from heavy or wheel the load as have to train the staff
lifting in the kitchen, close as possible to
and that leads to them before lifting.
injuries. Make back Teach them to keep
belts available to our their heads up, backs
employees on delivery straight and lift the load
or inventory days, to with their leg muscles.
help reduce the risks. When putting items
down, they should use

When I cooked or sliced the food
or machine slicer and the stuff
kitchen
their leg muscles as
they squat, not their
backs. Make dollies or
hand trucks available
whenever possible.
In the kitchen maybe you Training your staff or Head Chef / Supervisor
can cut your fingers / hiring a professional chef
burn your hand that is or kitchen hand because
the risks if work in they can use the knife or
kitchen machine slicer properly
so they can work safe in
kitchen