Baden Powell Scouts’ Association

Colony/Pack/Troop Food Hygiene: Risk Assessment Check List

Check any risks that apply in your circumstances

Group:

Activity Site:

Cleanliness: are all personnel - / yes / no / Action required
1 / Aware of personal washing rules?
2 / Aware of need to wash after handling other food types?
3 / Aware of need to wash after smoking/breaks etc?
4 / Aware of need to wash after handling non-food?
5 / Aware of need for adequate toilet and washing facilities?
6 / Does preparation area have its own washing facilities?
7 / Aware that cuts and lesions must be covered with blue
Plasters or gloves?
8 / Aware of need to keep all equipment clean?
9 / Aware of how to avoid chemical contamination?
Equipment: are all personnel aware that -
10 / Broken or cracked utensils should be discarded
11 / All equipment should be ready before preparation starts
12 / How equipment should be properly used
13 / There is a colour code for chopping boards
14 / There are marks or codes for tools for specific tasks
Equipment Storage: are all personnel aware of:
15 / How equipment should be stored
16 / Where equipment is stored
17 / Separate racks/areas for meat and non meat tools
18 / How to maintain, use and store sharp tools
19 / How to safely remove equipment from storage boxes
Food Storage: are all personnel aware of:
20 / How food is to be stored
21 / Where food is to be stored
22 / What containers to use and why
23 / Cooked & uncooked food must be stored separately
Food Preparation: are all personnel aware of
24 / Appropriate methods to use
25 / How to keep cooked/ uncooked elements separate
26 / How to avoid contamination from other foods
27 / How to use separate equipment for different food types
Waste Food Disposal: are all personnel aware of
28 / Where to dispose of waste
29 / How to dispose of waste
30 / How to clean food storage & preparation areas
31 / How to clean equipment after use
32 / How to clean food containers

Colony/Pack/Troop Food Hygiene: Risk Assessment Check List cont.

yes / no / Action required
Cooking: are all personnel aware of
33 / Food contamination risks
34 / Need to keep meat and vegetable dishes separate
35 / Correct temperature range for food stuff
36 / Correct cooking time for food stuff
37 / Safe storage of cooked foods
38 / Appropriate serving surfaces and tools
39 / Never reheat cooked food
40 / Food allergies in client group (note/arrange menu/serve)
Food Storage: are all personnel aware of
41 / Checking dates and rotate accordingly
42 / Safe storage periods in containers
43 / Safe storage temperatures
44 / Safe storage conditions
45 / Appropriate covering and packaging for food
General Safety: are all personnel aware of
46 / Keeping food & utensils off floor/ ground
47 / Keeping food & utensils off unprepared surfaces
48 / Adequate First Aid provisions
49 / Who is appointed first-aider
50 / Safe ways of carrying and moving materials
51 / Safe ways of handling hot pans and handles
52 / Safe practice near heat sources
53 / Fire precautions and provisions
54 / Use of Milton fluid and other proprietary cleansers
55 / How hazard areas are guarded
56 / How non cooks are kept out of preparation and work area

Note any specific hazards to children or adults and action to be taken

Assessed by / Rank / Date
Logged with / Rank / Date