BREAK DOWN THE TASK INTO ITS COMPONENT ACTIVITIES. / HAZARD
Look only for hazards which you could reasonably expect to result in significant harm under the conditions in your workplace. Use the following examples as a guide:-
· Slipping/tripping hazards
· Noise
· Electricity
· Fume
· Fire
· Vehicles
· Dust
· Violence
· Chemicals
· Moving parts of machinery
· Manual Handling
· Work at height
· Ejection of materials
· Poor lighting
· Pressure systems
· Low temperature / WHO MIGHT BE HARMED
There is no need to list individuals by name - just think about groups of people doing similar work or who might be affected e.g.:-
· Office staff
· Operators
· Maintenance personnel
· Cleaners
· Contractors
· Members of the public
· People sharing your workplace
Pay particular attention to:-
· Disabled persons
· Young persons
· Inexperienced staff
· Visitors
· Lone Workers
· Pregnant/Nursing women / INITIAL RISK RATING
Prioritise risk as high, medium or low / IS THE RISK ADEQUATELY CONTROLLED?
Have you already taken precautions against the risks from the hazards you listed, for example: have you provided:-
· Adequate information, instruction or training?
· Adequate safe systems or procedures?
Do the Precautions:-
· Meet the standards set by a legal requirement?
· Comply with a recognised standard?
· Represent a good practice?
· Reduce risk as far as reasonably practicable?
If so, then the risks are adequately controlled, but you need to indicate the precautions you have in place. You may refer to procedures, manuals, etc. giving this information. / WHAT FURTHER ACTION IS NECESSARY TO CONTROL THE RISK?
What more could you reasonably do for those risks which you found were not adequately controlled?
Priority should be given to those risks which affect large numbers of people and/or could result in serious harm. Apply the principles below when taking further action, if possible in the following order:-
· Remove the risk completely
· Try a less risky option
· Prevent access to the hazard (eg by guarding)
· Organise work to reduce exposure to the hazard
· Issue personal protective equipment / FINALRISK RATING Prioritise risk as high, medium or low
List Activities here / List hazards here: / List groups of people who are especially at risk from the significant hazards which you have identified: / Initial Risk / List existing controls here - or note where the information may be found: / Describe the action needed to improve matters where it is reasonably practicable to do more to control risks. Specify also the target date for action and the person to action. / Residual Risk
Participating in the agricultural show, cooking and serving to members of the public with fast food items. / Risk of tripping
Risk of injury through lifting
Risk of burning oneself
Risk of contaminating food
Risk of food poisoning / Mendicants
Members of the public
Show staff / L
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If lifting heavy boxes seek assistance if too heavy
Take care when removing hot food from the fryer or handling hot items
Place handling utensils on clean plates away from hot surfaces. Have a clean cloth and cleaning fluid at hand to mop up any spillage.
Do not place any food items on the ground
Use only utensils and serviettes when handling food. Dropped food should be removed and the area wiped to avoid slipping. Wash hands
Ensure all food is cooked thoroughly and on both sides. Use a food probe as per guidelines and batch test. Use a food probe wipe after each test and dispose of safely
Ensure table where sauces are located are kept clean and tidy
A copy of this and other Risk Assessments can be found online at http:mtmendicants.btck.co.uk/
and you are advised to read them prior to any public event of activity / Use good gripping non-slip footwear.
Wash hands as detailed in Food Hygiene notes held by supervising Mendicant.
Use latex gloves and anti-bacterial sprays. Clean water is nearby.
Contained in Green hygiene notes manual.
Secretary to email RA reminder before each event and check with organising Mendicant regarding sufficient stocks of wipes, paper towels, hats, cleaner and gloves etc. / L
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List Activities here / List hazards here: / List groups of people who are especially at risk from the significant hazards which you have identified: / Initial Risk / List existing controls here - or note where the information may be found: / Describe the action needed to improve matters where it is reasonably practicable to do more to control risks. Specify also the target date for action and the person to action. / Residual Risk
Personal Health and Safety and Security / Public liability insurance in place
Standing/serving for long periods
Public abuse
Inclement weather
Risk of fire or food items burning. Risk of personal injury / L
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Wear a protective apron
When passing cooked food to a member of the public always ensure the items has been cooked thoroughly. Warn young children that food is very hot
If you are unable to stand or serve food for longer than your allotted, period inform the organising Mendicant
If you feel unwell or become hot, inform the supervising Mendicant
Always wear a photo ID. Carry little cash or personal effects. In hot weather take periodic breaks, drink sufficient amounts of water
Treat the public with courtesy and politeness. Never engage in confrontation. Seek assistance from show staff if need be
During inclement weather the show fields can become very muddy. Bring a change of footwear to avoid soiling the work place floor
Note the exact location of a fire extinguisher, which should be near at hand and identify who the nominated Fire Warden for the show is. Note where the First Aid tent/box is in the showground / Ideally each session should be supervised by a person who holds a stage 2 catering certificate. Basic hygiene guidelines and a copy of this RA should be studied by all food handlers.
Latex gloves should be used, especially when preparing the bread rolls. / L
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JG / ISSUE 2 / PAGE 1 OF 3 / DATE: 07/15