HAZARD INITIAL RISK CONTROLS FINAL RISK (Uncontrolled) (Controlled) Residual Further No. Hazard Description Persons at Risk Severity Likelihood Risk Existing Control Measures Severity Likelihood Risk Controls Rating Rating Needed? (S x L) (S x L) (Yes/No) 1 Burns and Scolds All Kitchen Staff 3 3 9` Appliance to be ambient temperature 3 1 3 N only when cleaning Correct PPE to be worn at all times 2 Electric Shock All Kitchen 3 3 9 Ensure isolated prior to any 3 1 3 N cleaning taking place 3 Trips and Falls for spilt oil All Kitchen 3 3 9 Correct signage in use and others 3 1 3 N during emptying / filling made aware of cleaning all – spillages must be clean immediately 4 Chemical Inhalation All Kitchen Staff 3 3 9 Only use approved chemicals from 3 1 3 N nominated suppliers All COSHH training during basic training Correct PPE to be worn at all times Chemicals to be diluted in line with manufacturers specifications 5 Trips and Falls All Kitchen Staff 3 3 9 All spillages to be cleaned up 3 1 3 N immediately and correct signage displayed More action required. CONCLUSION OF RISK COMMENTS FURTHER CONTROLS /ACTIONS REQUIRED No. Responsible Person Target Date Status Date Action Required Completed SIGNATURE OF ASSESSOR DATE
HAZARD INITIAL RISK (Uncontrolled) CONTROLS FINAL RISK (Controlled) No. Hazard Description Persons at Risk Severity Likelihood Risk Rating (S x L) Existing Control Measures Severity Likelihood Residual Risk Rating (S x L) Further Controls Needed? (Yes/No) 1 Burns and Scolds All Kitchen Staff 3 3 9` Appliance to be ambient temperature only when cleaning Correct PPE to be worn at all times 3 1 3 N 2 Electric Shock All Kitchen 3 3 9 Ensure isolated prior to any cleaning taking place 3 1 3 N 3 Trips and Falls for spilt oil during emptying / filling All Kitchen 3 3 9 Correct signage in use and others made aware of cleaning – all spillages must be clean immediately 3 1 3 N 4 Chemical Inhalation All Kitchen Staff 3 3 9 Only use approved chemicals from nominated suppliers All COSHH training during basic training Correct PPE to be worn at all times Chemicals to be diluted in line with manufacturers specifications 3 1 3 N 5 Trips and Falls All Kitchen Staff 3 3 9 All spillages to be cleaned up immediately and correct signage displayed 3 1 3 N CONCLUSION OF RISK More action required. COMMENTS FURTHER CONTROLS /ACTIONS REQUIRED No. Action Required Responsible Person Target Date Status Date Completed SIGNATURE OF ASSESSOR DATE