operating Electric cables Trips slips 4 X 4 = 16 Cables to be sited out of pedestrian 2 X 4 = 8 requirements M – and falls on cables H routes. M Cables to be taped down. Rice boilers to be out of reach of Hot Water Burns / scalds 3 X 3 = 9 visitors and only used in accordance 2 X 3 = 6 M – M with manufacturers guidelines. M Boilers not to be moved until they have fully cooled down. Under cooked rice Poor 3 X 3 = 9 Rice to be checked before serving. – food quality causing M 1 X 3 = 3 L – illness L Rice Toxins released during 4 X 3 = 12 Rice not to be re-heated. 1 X 3 = 3 L (reheating) causing vomiting or H L diarrhoea. M Meat Dishes Raw Meat in product 4 X 3 = 12 All foods to be cooked according to 2 X 3 = 6 Food handlers bacteria ingested, H manufacturer’s guidelines M to be made causing illness Thickest meat pieces to be checked of hygiene prior to service to ensure that these requirements. are thoroughly cooked through. Suitably trained Uncooked meat NOT to be served. person to oversee raw meat preparation. Meat Dishes Meat coming into contact 4 X 3 = 12 Cross contamination meat with 2 X 3 = 6 Food handlers M with other surfaces, utensils H harmful bacteria M to be made and equipment Cross contamination of or from other of hygiene food stuffs. requirements.
Electric cables – Trips slips and falls on cables Hot Water – Burns / scalds Under cooked rice – Poor food quality – causing illness 4 X 4 = 16 H 3 X 3 = 9 M 3 X 3 = 9 M Cables to be sited out of pedestrian routes. Cables to be taped down. Rice boilers to be out of reach of visitors and only used in accordance with manufacturers guidelines. Boilers not to be moved until they have fully cooled down. Rice to be checked before serving. 2 X 4 = 8 M 2 X 3 = 6 M 1 X 3 = 3 L operating requirements M M L Rice (reheating) Toxins released during causing vomiting or diarrhoea. 4 X 3 = 12 H Rice not to be re-heated. 1 X 3 = 3 L L Meat Dishes Raw Meat in product bacteria ingested, causing illness 4 X 3 = 12 H All foods to be cooked according to manufacturer’s guidelines Thickest meat pieces to be checked prior to service to ensure that these are thoroughly cooked through. Uncooked meat NOT to be served. 2 X 3 = 6 M Food handlers to be made of hygiene requirements. Suitably trained person to oversee raw meat preparation. M Meat Dishes Meat coming into contact with other surfaces, utensils and equipment 4 X 3 = 12 H Cross contamination meat with harmful bacteria Cross contamination of or from other food stuffs. 2 X 3 = 6 M Food handlers to be made of hygiene requirements. M
Risk%20Assessment_Food%20stalls.docx