Example Risk Assessment For Food Preparation, Cooking And .

Example risk assessment for food preparation, cooking and serviceThis example risk assessment applies to restaurants, cafés, sandwich bars, pubs, takeaways or hotel kitchens.The café employs five permanent staff working a variety of shifts to prepare, cook and serve food. A young person under 16 helps on a Saturday to serve foodand load and unload the dishwasher. One staff member does not speak English well. The business is open from 7 am to 5.30 pm.How was the risk assessment done?The manager followed the advice at www.hse.gov.uk/simple-health-safety/risk/. To identify the hazards and risks, they: looked at the guidance on HSE’s web pages for catering and hospitality and young workers;walked around the kitchen, the stockroom and all other areas, noting things that might pose a risk;talked to staff to learn from their knowledge and experience, and to listen to their concerns and opinions;looked at the accident book, to understand which risks previously resulted in incidents.The manager noted what was already being done to control the risks and recorded any further actions required.Having put in place the actions the risk assessment identified, the manager discussed the findings with staff, displayed the assessment in a prominent placeso all staff could see it and made it part of the induction process for new workers.They told the young person’s parents about the findings and how risks to that young person will be controlled. They also made sure that the worker who haddifficulty understanding English had the safety arrangements explained to her in a language she understood.The manager will review the risk assessment whenever there are any significant changes such as new work equipment, work activities or workers.Do not just copy this example and put your company name to it as that would not satisfy the law and would not protect your employees. You mustthink about the specific hazards and controls your business needs.The HSE site has a template and other examples to help you produce your own assessment.

Risk assessmentCompany name: Smith’s CaféAssessment carried out by: NK SimpsonDate assessment carried out: 9/10/19What are thehazards?Who might beharmed andhow?What are you already doing tocontrol the risks?What further action doyou need to take tocontrol the risks?Who needs to When is thecarry out the actionaction?needed by?DoneSlips and tripsKitchen/foodservice staff andcustomers may beinjured if they tripover objects or slipon spillages. Good housekeeping – work areaskept tidy, goods stored suitably etc. Kitchen equipment maintained toprevent leaks onto floor. Equipment faults leading to leaksquickly reported to manager. Drainage channels and drip traysprovided where spills more likely. Staff clean up spillages (includingdry spills) immediately usingsuitable methods and leave thefloor dry. Suitable cleaning materialsavailable. Good lighting in all areas includingcold storage areas. No trailing cables or obstruction inwalkways. Steps and changes in levelhighlighted.Consider whether it isappropriate to changefloor surface with bettersurface roughness.Manager31/10/1931/10/19Remind staff to maintaingood standard ofhousekeeping.Manager11/10/1911/10/19Repair damaged floor tilesby the dishwasher in thekitchen.Manager29/11/1928/11/19Ensure suitable footwearwith good grip worn bystaff.Manager24/10/1924/10/19

What are thehazards?Who might beharmed andhow?What are you already doing tocontrol the risks?What further action doyou need to take tocontrol the risks?Who needs to When is thecarry out the actionaction?needed by?Manual handlingKitchen staff andfood service staffmay suffer injuriessuch as strains orbruising fromhandlingheavy/bulkyobjects. Ingredients bought in packagesizes that are light enough for easyhandling. Commonly used items and heavystock stored on shelves at waistheight. Suitable mobile steps provided andstaff trained to use them safely. Handling aids provided formovement of large/heavy items. Sink at good height to avoidstooping. Staff trained in how to lift safely.Ensure team working formoving heavier items (egpots).ManagerFrom now onKitchen staff andfood service staffmay sufferscalding or burnsinjuries. Staff trained in risks of hot oils andon procedure for emptying/cleaningfryers. Staff trained in risks of releasingsteam. Water mixer taps provided. All staff told to wear long sleeves. Heat-resistant gloves/cloths/apronsprovided.Display ‘hot water’ signs atsinks and ‘hot surface’signs at hot plates.Manager28/10/19Ensure handles on pansmaintained.ManagerFrom now onEnsure staff trained in useof coffee machine.Manager21/10/1921/10/19 Staff trained to handle knives. Knives suitably stored when not inuse. First aid box provided andnominated first aider always onsite.Tell staff not to use knivesto remove packaging –suitable cutters will beprovided.Manager andstaff16/10/1916/10/19Handling heavyitems such as floursacks, ingredients,boxes of meat,trays of crockery,kegs etcContact withsteam, hot water,hot oil and hotsurfacesKnivesStaff involved infood preparationand service couldsuffer cuts fromcontact withblades.Done28/10/19

What are thehazards?Who might beharmed andhow?Food handlingFrequent hand Where possible and sensible, staffwashing can causeuse tools (cutlery, tongs scoopsskin damage.etc) to handle food rather thanSome foods canhands.cause some staff Food grade, single‑ use, non-latexto develop skingloves are used for tasks that canallergies.cause skin problems, eg saladwashing, vegetable peeling and fishfilleting. Where handling cannot be avoided,hands are rinsed promptly afterfinishing the task.Contact withbleach and othercleaningchemicalsProlonged contactwith water,particularly incombination withdetergents, cancause skindamage.Staff cleaningpremises risk skinirritation or eyedamage fromdirect contact withbleach and othercleaning products.Vapour may causebreathingproblems.What are you already doing tocontrol the risks? Dishwasher used instead ofwashing up by hand. All containers clearly labelled. Where possible, cleaning productsmarked ‘irritant’ not purchased andmilder alternatives bought instead. Long-handled mops and brushes,and strong rubber gloves, providedand used. Staff wash rubber gloves afterusing them and store them in aclean place.What further action doyou need to take tocontrol the risks?Who needs to When is thecarry out the actionaction?needed by?DoneStaff reminded tothoroughly dry hands afterwashing.Manager andstaff14/10/1914/10/19Provide non-taint, nut-oilfree cream for staff toapply regularly to replacethe moisture ‘stripped’ byfrequent washing.Manager andstaff30/10/1929/10/19Remind staff to check fordry, red or itchy skin ontheir hands and to tellmanager if this occurs.Manager andstaff11/10/1911/10119Staff reminded tothoroughly dry hands afterwashing.Manager andstaff11/10/1911/10/19Provide non-taint, nut-oilfree cream for staff toapply regularly to replacethe moisture ‘stripped’ byfrequent washing.Manager andstaff30/10/1929/10/19Remind staff to check fordry, red or itchy skin ontheir hands and to tellmanager if this occurs.Manager andstaff11/10/1911/10/19

What are thehazards?Who might beharmed andhow?What are you already doing tocontrol the risks?What further action doyou need to take tocontrol the risks?Who needs to When is thecarry out the actionaction?needed by?DoneGas appliancesStaff andcustomers couldsuffer serious/fatalinjuries as a resultof explosion/release of gas. Daily check of gas appliancecontrols. Inspection, service and test carriedout by Gas Safe registeredengineer every 12 months. Staff know where main isolation tapis and how to turn supply off in anemergency.Contact Gas Saferegistered engineer to fitsuitable flame failuredevice on oven.Manager16/10/1916/10/19ElectricalStaff could sufferserious/fatalinjuries as a resultof electric shock. Manager visually inspects thesystem once a year and iscompetent to do so. System inspected and tested by anelectrician every five years. Staff trained to check equipmentbefore use and to report anydefective plugs, discolouredsockets or damaged cable andequipment. Staff know where fuse box is andhow to safely switch off electricity inan emergency. Plugs, sockets etc suitable forkitchen environment. Access to fuse box kept clear. Residual current devices (RCDs)installed on supplies to hand-heldand portable appliances.Manager to inspect plugs,cables etc regularly.ManagerFrom now onGet electrician to inspectelectrical equipment andadvise on how often theseshould be inspected andtested.

What are thehazards?Who might beharmed andhow?What are you already doing tocontrol the risks?What further action doyou need to take tocontrol the risks?FireStaff or customerscould sufferserious/fatalinjuries fromburns/smokeinhalation.Fire risk assessment done as atwww.communities.gov.uk/fire andnecessary action taken.NoneMachineryStaff risk seriousinjury from contactwith dangerous ormoving parts ofmachinery. Staff trained in cleaning, assemblyand operating procedures. All dangerous parts to machinerysuitably guarded. Daily checks of machinery guardsbefore use. Staff trained to spot and report anydefective machinery. Safety-critical repairs carried out bycompetent person. Operating instructions easy tolocate.Remind staff to alwaysisolate (switch off frompower supply) machinerybefore carrying outmaintenance or cleaningwork.Published by the Health and Safety Executive 11/19Who needs to When is thecarry out the actionaction?needed by?DoneManager21/10/1922/10/19

Example risk assessment for food preparation, cooking and service This example risk assessment applies to restaurants, cafés, sandwich bars, pubs, takeaways or hotel kitchens.