ASSESSING OUR RISKS – GENERAL RISK ASSESSMENT FORM Calculate: Probability multiplied by severity for No/Post control scores. NB: For scores of 10 (High), or more contact the health & safety department for further advice. Site/Department: On Campus Probability Severity injury 1 Lost time/ Ill Health 2 Major / >3 days 3 Perm. Disability 4 Site Loss 5 Task/Activity/Area: GENERIC Food stalls Highly Unlikely 1 1 2 3 4 5 Unlikely 2 2 4 6 8 10 Notes: (Including details of previous accidents/incidents) Allergic reactions Tripping on table cloth Possible 3 3 6 9 12 15 Probable 4 4 8 12 16 20 RA Team: (Mgr, Supervisor, EHS Adviser, Safety Rep, Employee, minimum is 2 people) Date of RA: Certain 5 5 10 15 20 25 People at risk: Consumers and Employees, Visitors, general public and students (e.g., visitors, contractors, hauliers, members of the public, operators, engineers, other employees etc) Dept Manager (Print Name): Signature: Review Date Review Date Ref No or Task-step Identified hazards or Injury causes, highlighting risks Score -No controls (Probability x Severity = Controls/Procedures/Key Behaviours (existing controls, information, training etc) -Post Controls (Calculation) Further action required Action Priority (H/M/L)
Service of pre-cooked food. Food handlers or by consumers directly touching food - Cross contamination. Food poisoning bacteria transferred to food causing illness 4 X 3 = 12 H Handlers to observe good hygiene practices Food to be served in individual portions to prevent contact by other consumers. 2 X 3 = 6 M M Display of food stuffs Storage of food above 8o C . Food poisoning due to micro-organism growth conditions 4 X 3 = 12 H Food to be stored above 8o C for no longer than 4 hours. All food to be thrown away once this limit is reached. 2 X 3 = 6 M Handlers to monitor that this requirement is being met. M Re-heating Liquid food (curry, soup, stews etc.) Cold spots in cooking (food not all heated above 83o C) - Food poisoning due to ideal micro-organism growth conditions 4 X 3 = 12 H Liquid food to be brought up to a rolling simmer Liquid food to be stirred regularly during re-heating. Food to be checked to ensure that it is piping hot throughout (using thermometer were possible) Food to be kept covered wherever possible. 2 X 3 = 6 M Food handlers to be made aware of good practice. M Hot holding (display food) Display of food below 63o C - Food poisoning due to ideal micro-organism growth conditions 4 X 3 = 12 H Food to be stored below 63o C for no longer than 2 hours. Food to be discarded after this time. Only small amounts to be prepared at any given time to prevent excess wastage 2 X 3 = 6 M Handlers to monitor that this requirement is being met. M Use of Rice boilers Electricity – Electric burns, fire. 4 X 5 = 20 H All electrical equipment including cables to be PAT tested. Electrical equipment to be used in accordance with manufacturer’s guidelines 1 x 5 = 5 M Handlers to make sure that they are aware of the manufacturer’s M
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
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
Injuries could range from bruising to head injury or sprain/fracture must not block fire exits or escape routes Location Pedestrian safety – tripping on table cloth causing minor to serious injury 3 X 4 = 12 H Table cloths to be secured to table via clips/tape Table cloths must be the correct size and shape for the table 1 X 4 = 4 M L Consuming People suffering from allergic reaction to an ingredient, and suffering from rashes, swelling to anaphylactic shock 4 X 5 = 5 H Warning notice to be displayed ‘WARNING these products may contain: Nuts, shell fish, Wheat, Gluten, cow’s milk, soya or oats and barley’. Notice to be displayed on the cake stall advising people with allergies to ask for more information on ingredients Children must be asked before purchasing, if they have any allergic reactions Anyone providing food for the stall to provide a list of all ingredients used if requested Notice of ‘Homemade’ to be displayed on stall