Raw meat coming into Meat preparation to be carried out Suitably trained contact with other food with chopping boards, knives and person to stuffs other equipment specifically dedicated oversee raw to raw meat handling. meat All surfaces, utensils and equipment preparation. to be thoroughly washed after use. Food handlers to observe good hygiene practices. Food Handlers in direct contact 4 X 5 = 20 Foreign bodies getting into food. 1 X 5 = 5 Food handlers M handling with food stuffs causing H Long hair to be tied back M to be made choke to illness All jewellery to be removed when aware of handling food hygiene All cuts etc. To be covered with blue requirements. plasters. No-one who has had a relevant illness in the past 48 hours is to handle food. Meat Dishes Cross contamination meat 4 X 3 = 12 Meat preparation to be carried out 2 X 3 = 6 Food handlers M with harmful bacteria H with chopping boards, knives and M to be made other equipment specifically dedicated aware of Cross contamination of or to raw meat handling. hygiene from other food stuffs. All surfaces, utensils and equipment requirements. to be thoroughly washed after use. Suitably trained Food handlers to observe good person to hygiene practices. oversee raw meat preparation. Location Pedestrian safety Risk of 4 X 2 = 8 Stall must be located so that it does 2 X 2 = 4 L – bumping into tables and M not create large groups of pedestrians L tripping to people walking to block footpaths/pavements by stalls.
Raw meat coming into contact with other food stuffs Meat preparation to be carried out with chopping boards, knives and other equipment specifically dedicated to raw meat handling. All surfaces, utensils and equipment to be thoroughly washed after use. Food handlers to observe good hygiene practices. Suitably trained person to oversee raw meat preparation. Food handling Handlers in direct contact with food stuffs causing choke to illness 4 X 5 = 20 H Foreign bodies getting into food. Long hair to be tied back All jewellery to be removed when handling food All cuts etc. To be covered with blue plasters. No-one who has had a relevant illness in the past 48 hours is to handle food. 1 X 5 = 5 M Food handlers to be made aware of hygiene requirements. M Meat Dishes Cross contamination meat with harmful bacteria Cross contamination of or from other food stuffs. 4 X 3 = 12 H Meat preparation to be carried out with chopping boards, knives and other equipment specifically dedicated to raw meat handling. All surfaces, utensils and equipment to be thoroughly washed after use. Food handlers to observe good hygiene practices. 2 X 3 = 6 M Food handlers to be made aware of hygiene requirements. Suitably trained person to oversee raw meat preparation. M Location Pedestrian safety – Risk of bumping into tables and tripping to people walking by stalls. 4 X 2 = 8 M Stall must be located so that it does not create large groups of pedestrians to block footpaths/pavements 2 X 2 = 4 L L
Risk%20Assessment_Food%20stalls.docx