Cooking and nutrition general risk assessment
Hazard
Who is at risk?
Preparation,
cooking
Any person preparing food
and storage of food
or eating contaminated food
Food poisoning caused
by cross-contamination
or
bacterial
multiplication
e.g. staff, visitors, pupils,
parents/carers
The young, elderly and
people with an existing
illness are most at risk from
eating contaminated food.
Level of risk (high, Current precautions and control measures to Additional control measures that need
medium or low)
reduce the risk
to be put in place
Training:
M
All pupils and staff will be trained to use equipment safely
and to maintain high levels of personal hygiene.
Procedures:
Personal hygiene
Hands and fingernails will be thoroughly washed with antibacterial soap and dried well and any cuts or abrasions
covered with a blue waterproof plaster. Hair tied back,
All equipment will be food grade quality and table tops
covered with clean plastic table cloths.
Some items, such as chopping boards can be colour coded
to reduce cross-contamination.
Pots, pans and other equipment will be carefully monitored
for contamination.
Systems will be put in place to minimise personal injury
and injury to others while handling hot items.
Heavy items of equipment will be stored in such a way as
to minimise manual handling injuries.
All mains electricity plugs will be to BS 1363.
Guarding
Guarding for all machines will be in accordance with 1992
Work Equipment Regulations.
Maintenance
Machine and hand operated equipment will be regularly
checked and serviced.
Electrical items will be subject to Portable Appliance
Testing (PAT) by a competent person.
Pressure cookers will be subject to regular inspection by a
competent person to ensure that they operate safely.
Personal Protective Equipment
All pupils and staff will be provided with suitable and
sufficient clean protective clothing.
Monitoring
The use of sharp tools will be monitored.
The storage or perishable, non-perishable, chilled and
frozen food will be monitored (temperature, use by date
and stock rotation)
Hot
surfaces,
equipment and liquids
Burns and scalds
Using small sharp tools
–
peelers,
knives,
graters
Cuts
Working with high risk Any person eating
contaminated food. The
food
symptoms are diarrhoea,
Food poisoning resulting
from contaminated high risk
food
Sensory testing, allergic
reactions
and
intolerances
Food
poisoning
resulting
from
contaminated food
Adverse reactions to
food containing known
allergens
Use of small electrical
equipment
Electric shock, trips and
falls, entrapment
vomiting, and abdominal
pains and in severe cases
death. The young, elderly
and people with an existing
illness are most at risk
A significant factor in
increasing the risk is when
work is being undertaken by
inexperienced pupils.