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Mobile wood fired pizza ovens on construction sites involve fire hazards, burn risks, and food safety concerns. This SWMS covers fire prevention measures, safe operation procedures, burn hazard controls, and food handling protocols. The document addresses Australian WHS requirements for mobile catering equipment and fire safety on construction sites.
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Mobile wood fired pizza ovens create fire and burn hazards from open flames and hot surfaces. This SWMS covers safe setup, operation, and cleanup procedures to prevent incidents on construction sites.
Fully editable, audit-ready, and aligned to Australian WHS standards.
Wood fired ovens produce intense heat and fire risks that can cause severe burns or spread fires. Proper safety procedures prevent these hazards and ensure safe food service operations.
Reinforce licensing, insurance, and regulator expectations for Wood Fired Pizza Oven Mobile Safe Work Method Statement crews before they mobilise.
Surface the critical risks tied to this work scope and communicate them to every worker.
Open flames and hot embers creating fire risks.
Contact with hot oven surfaces and flames.
Incomplete combustion producing toxic gases.
Contamination risks from improper handling.
Heavy equipment transport and setup.
Deploy layered controls aligned to the hierarchy of hazard management.
Establish fire safety zones and extinguishing equipment.
Implementation
Maintain 3m clearances, have extinguishers ready, monitor wind.
Provide heat-resistant PPE and barriers.
Implementation
Use heat-resistant gloves, aprons, face shields.
Control smoke and carbon monoxide emissions.
Implementation
Use exhaust fans, CO detectors, proper chimney design.
Establish protocols for lighting, cooking, and shutdown.
Implementation
Use proper ignition methods, monitor temperatures, supervised operation.
Maintain hygiene and prevent contamination.
Implementation
Proper handwashing, food storage, cleaning procedures.
Requirement: Kevlar or leather gloves rated 200°C+
When:
Requirement: Heat-resistant face protection
When:
Requirement: Heat and flame resistant apron
When:
Give supervisors and crews a clear, auditable sequence for the task.
Choose safe location and set up with clearances.
Safety considerations
Maintain 3m from flammables, position upwind
Inspect and prepare oven for use.
Safety considerations
Never use damaged equipment
Light oven safely and heat properly.
Safety considerations
Never leave unattended during heating
Cook safely with proper techniques.
Safety considerations
Keep unauthorized people away
Cool and clean oven safely.
Safety considerations
Allow proper cooling time
Maintain 3m clearance from buildings and flammables.
Use proper kindling, light from bottom, ensure ventilation.
Evacuate, call emergency services, use proper extinguisher.
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Wood fired pizza ovens create significant fire and burn hazards from open flames, hot surfaces, and grease accumulation. Construction sites present additional risks from wind, uneven surfaces, and proximity to flammable materials. Mobile operations add challenges with equipment transport, setup stability, and limited access to emergency services. This SWMS ensures comprehensive fire prevention, burn protection, and safe food handling procedures to protect workers and prevent incidents.
Mobile wood fired pizza oven operations present several hazards requiring specialized control measures.
Control measures follow the hierarchy of controls, prioritizing elimination and engineering solutions before administrative and PPE measures.
Personal protective equipment is critical for wood fired pizza oven operations and must meet specific standards.
Regular inspections and checks are essential for maintaining wood fired pizza oven safety.
Follow these systematic procedures for safe mobile wood fired pizza oven operations.
Common questions about mobile wood fired pizza oven safety.
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