Event specific risk assessment Let s Get Cooking

Transcription

1 Event specific risk assessment Let s Get Cooking Event: Location: Signed: Position in Organisation: Name in capitals: Date: 1.Fire Adults, staff All staff familiar with fire evacuation procedures and assembly points Complete fire register at venue if applicable Brief visiting adults of fire evacuation procedures and assembly point 2.Contact with other adults visiting venue who have not had safeguarding checks Children and adults attending the session Visiting adults to stay within classroom and kitchen Explain which spaces we are using area with all other safeguarding-checked adults 3. Allergies to food products Adults, staff Adults to provide details of any food allergies before the session Brief all Let s Get Cooking staff as to content of food products Let s Get Cooking staff to alert adults of any food products containing allergens All Let s Get Cooking staff to know of visitors with food allergies Explain alternative products for gluten, vegan and vegetarians Check all adults with food allergies have notified session leaders beforehand Ensure that, if there is a nut allergy, accompanying staff have epi pen (for the emergency treatment of life-threatening allergic reactions) 1 1

2 4. Coats/bags tripping/theft Adults, staff Let s Get Cooking staff to advise on storage of coats If there isn t a cloak room available, adults to store bags and coats under tables to avoid tripping hazard Brief staff adults and pupils re procedures for storing bags and valuables Bags containing valuables (such as handbags) to be kept about person when they are leaving main hall Any valuables, including mobile phone to be responsibility of owner 5. Electrical appliance leads danger of tripping Hot cooking hobs and saucepans Adults, staff Plug in appliances as close to sockets as possible Ensure all leads/wires are at ground level Place appliances at end of tables to allow wires/leads to be taped to legs of table Use hazard tape to cover and secure all leads and wires Brief adults as to location of leads Draw attention to use of hazard tape to mark leads/wires Brief adults as to safe movement in room during use of appliances Unplug appliances when not in use Limit number of persons moving in room when appliances in use Member of Let s Get Cooking staff to monitor/supervise movement close to appliances 2

3 6. Wet floors/spillages danger of slipping Adults, staff Designated member of Let s Get Cooking staff to monitor mopping station and mop up spillages immediately Draw attention to wet areas of floor Designate member of Let s Get Cooking to be responsible for mopping station All staff briefed as to procedure for dealing with spillages All spillages to be reported to member of Let s Get Cooking staff who will mop up immediately Minimise movement around room with liquids Brief adults as to procedures for movement around room and reporting spillages One way system for movement when appropriate 9. Knives, peelers, graters cuts and gashes Adults, staff Demonstration of correct chopping and peeling techniques Brief staff, adults re safety with knives and peelers Verbal and written advice to treat peelers and graters with same care as knives Written reminders on tables (and in PowerPoint presentation) on using correct techniques All knives to be laid flat when not in use Knives to be put by side of washing up not in the bowl. Minimum movement around room with knives/peelers/ graters except when being distributed/collected Distribution/collection of knives/peelers/graters by Let s Get Cooking staff Care to be taken when cleaning knives/peelers this to be done by Let s Get Cooking staff 3

4 10. Knives taken Adults Count knives out and back at beginning and end of each activity Using utensil tray list 11. Anti-bacterial spray inhalation and food contamination Adults, staff Spray to be used only by adults Brief adults as to use of spray Rest of group to stand away from area being sprayed Spray to be used following manufacturer s instructions 12. Food contamination Pupils, adults, staff Trainers to tell participants to wash hands thoroughly before each food handling activity, after toilet visit Remove aprons before going to toilet Remind adults to apply hand washing procedures learnt at food hygiene session Spoons to be used for serving dips All fruit and veg to be pre-washed Dairy produce and fish to be kept chilled until just before use Food in cans to be removed once opened, stored in containers and kept chilled until just before use 14. Hot drinks scalding Children, adults, staff Limit movement when carrying hot drinks Hot drinks to be drunk whilst seated Hot drinks not to be left unattended Accompanying adults to decide whether children are allowed to have hot drinks Alert all adults as to risk of movement with hot drinks or leaving drinks unattended Brief adults as to guidelines for allowing pupils to have hot drinks Only adults to carry hot drinks 4

5 Health and safety briefing at start 1. Fire procedures 2. Coats, bags and valuables 3. Food allergies including nuts 4. Electrical appliances including leads and blenders 5. Knives, peelers, grater. Treat all with same care 6. Antibacterial sprays 7. Foil containers 8. Wash hands thoroughly before each food handling activity 9. Hot drinks 10. Spillages LGCT009 5