RISK ASSESSMENT Service: Hands on Heritage Tunstall Forest Site: Risk Title / Activity: Food Preparation RA Ref No. HoH 011 Work Areas Identified Hazards Who is at Risk Site kitchen Fire/ Heat x Dust / Fumes Volunteers x Explosion Asphyxiation Authorized site visitors x Fall (Slip/ Trips) Visibility Course Participants x Temperature (hot / Accompanying Cuts/ Trapping x x x cold) Supervisors Crushing/ shearing Weather General Public Struck by object Vibrations Manual Handling Stress Entrapment Ergonomics Chemical Air Pollution Biological x Land Contamination Radiation Water Contamination Electrical Shock Cross contamination x Noise Food poisoning x Equipment used Control Measures Cooking equipment Ensure all supervisors have read and Participants inducted to kitchen area prior Fresh meat and understand the HACCP plan to working vegetables All supervisors to hold minimum Level 2 Correct use of knives demonstrated Milk, flour, eggs Food Safety in Catering Adult supervision at max of 3:1 Knives Supervisors to stress importance of good Open fires to be tended only whwn hygiene, especially hand washing at all supervised by an adult times Hand washing facilities and antibacterial handwash available at all times Hand sanitizer to be used before food preparation, before eating and after hand washing Cooked food tested with temperature probe to ensure correct temperature has been reached (73degreesC for 2 minutes) Avoid Raw/Ready to Eat cross contamination Risk Class Management Tool: Severity Likelihood Severe (5) Moderate High High Extreme Extreme Major (4) Moderate Moderate High Extreme Extreme Moderate (3) Low Moderate Moderate High High Minor (2) Low Moderate Moderate Moderate High Insignificant (1) Low Low Low Moderate Moderate Almost Certain Rare (1) Unlikely (2) Possible (3) Likely (4) (5) Risk Class Score Action Required Reporting requirements Accountability Immediate detailed plan, Staff Class 1 specifically trained in the hazard Report to Site Manager Trustees & Site 16 25 – (Extreme) mitigation and emergency &Trustees Manager response
RISK ASSESSMENT Service: Hands on Heritage Site: Tunstall Forest Risk Title / Activity: Food Preparation RA Ref No. HoH 011 Work Areas Identified Hazards Who is at Risk Site kitchen Fire/ Heat x Dust / Fumes Volunteers x Explosion Asphyxiation Authorized site visitors x Fall (Slip/ Trips) Visibility Course Participants x Cuts/ Trapping x Temperature (hot / cold) x Accompanying Supervisors x Crushing/ shearing Weather General Public Struck by object Vibrations Manual Handling Stress Entrapment Ergonomics Chemical Air Pollution Biological x Land Contamination Radiation Water Contamination Electrical Shock Cross contamination x Noise Food poisoning x Equipment used Control Measures Cooking equipment Fresh meat and vegetables Milk, flour, eggs Knives Ensure all supervisors have read and understand the HACCP plan All supervisors to hold minimum Level 2 Food Safety in Catering Supervisors to stress importance of good hygiene, especially hand washing at all times Hand washing facilities and antibacterial handwash available at all times Hand sanitizer to be used before food preparation, before eating and after hand washing Cooked food tested with temperature probe to ensure correct temperature has been reached (73degreesC for 2 minutes) Avoid Raw/Ready to Eat cross contamination Participants inducted to kitchen area prior to working Correct use of knives demonstrated Adult supervision at max of 3:1 Open fires to be tended only whwn supervised by an adult Risk Class Management Tool: Severity Likelihood Severe (5) Moderate High High Extreme Extreme Major (4) Moderate Moderate High Extreme Extreme Moderate (3) Low Moderate Moderate High High Minor (2) Low Moderate Moderate Moderate High Insignificant (1) Low Low Low Moderate Moderate Rare (1) Unlikely (2) Possible (3) Likely (4) Almost Certain (5) Risk Class Score Action Required Reporting requirements Accountability Class 1 (Extreme) 16 – 25 Immediate detailed plan, Staff specifically trained in the hazard mitigation and emergency response Report to Site Manager &Trustees Trustees & Site Manager
HoH-RA011-Food-Preparation.docx