Generic Risk Register for Credfests (26 Jul 16)

GENERIC RISK REGISTER FOR CREDFESTS (26 JUL 16)

Type of Hazard / Description of Hazard/Risk /
General hazards / Slips, trips, falls
Personnel/Stewards / Physical violence or abuse
Mental stress or abuse
Lone working
Moving & Handling / Hazardous moving & handling
task/activities that include:
1. Heavy loads.
2. Handling of unstable or unbalanced loads, or loads which are difficult to grasp, hold or place
Fire / Loss of life due to fire
Loss of property
Loss of programme continuity
Vehicles, Vehicle Movements / Struck by vehicle
Vehicles reversing
People being struck by objects falling from vehicles
Unfitness to drive (alcohol, drugs, tiredness/fatigue)
Vehicle emissions
Distraction from use of mobile phone
Construction Operations / Slips, trips and falls
Manual handling
Falls from height
Hit by moving vehicle/plant
Inadequate PPE (head wear/high-viz/sturdy footwear)
Working at Height / Falls from height
Unsecured equipment
Inappropriate use of access and/or fall arrest equipment (e.g. ladders, scaffold, mobile elevating work platform, harnesses and lanyards, anchor points
Working close to an unprotected edge (at height or into a pit/excavation etc)
Unsuitable working environment
Adverse weather conditions (wind & rain)
Plant & Equipment / Poor management of plant
Use of inappropriate plant/equipment
Poorly maintained plant
Lack of operator competency /training
Un-assessed plant and equipment
Lack of/inappropriate guarding
Unrestricted access
Electrical / Use of faulty appliances/equipment
Use of uncertified electrical equipment/appliances
Incorrect and/or faulty electrical installation
Risk of electrocution due to faulty electrical supply/equipment
Use of electrical equipment in wet environments
Use of electrical equipment in explosive atmospheres
Noise / Noise in excess of the exposure standards
Distracting noise
Noise induced hearing loss
Noise impact on the surrounding community and environment
Food safety and hygiene / Chilled and frozen foods not kept at correct temperature
Foods are contaminated
Food too close to or beyond ‘Use by’ and ‘Best before’ dates
Food packaging is defective
Food is purchased from unfamiliar or dubious sources
Risk of cross contamination eg raw meat juices dripping on ready to eat food
Food is not thawed effectively before cooking
Food is left out at room temperature unnecessarily
Lack of hand cleansing facilities
Staff not trained on personal hygiene practices
Separate cloths are not used to clean surfaces used for both raw meat and poultry, and ready to eat foods
Work surfaces not cleaned and disinfected regularly
Risk of food contamination by flies, jewellery, broken glass etc
Internal cooking temperatures not checked
Temperatures not checked to ensure that food is kept above 63 degrees C
Reheated foods are not kept at a temperature greater than 70 degrees C for two minutes
Staff not fully trained and consulted on all aspects of food hygiene
Contractor Work / Work that adversely impacts on the environment for staff and service users
Conducting work unsafely or in conflict with legal procedures
High risk or specialist tasks
Lone Working
Injury/First Aid / Cuts and bruises
Minor injuries
Major injuries
Lone Working / Risk of injury whilst alone
Inability to raise alarm
Inflatable Equipment / Slips,trips, falls
Collisions between children
Falls from equipment
Gas Equipment / Explosion
Fire
Asphyxiation
Catering / Minor injuries (cuts/abrasions)
Major injuries (Severing limb or major blood vessel, eye damage)
Scolding/burns
Fire
Hygiene
Children / Getting lost
Inappropriate adult behaviour