NAME OF ASSESSOR LEONI PATTON. DATE OF ASSESSMENT DATE OF REVIEW
What are the Hazards?
Who Might be harmed and how?
(Who is at special risk?)
What are you already doing?
(Current Control measures, including those for people at special risk)
What further action is necessary?
(Further Control Measures)
Action by whom
Action by when
Risk Factor taking all controls into consideration
Slips and trips.
Staff for example kitchen staff and food service staff, also customers.
Making sure that we are always cleaning, especially anything that is spilt dry or wet.
Make sure no kitchen equipment can leak on the floor.
Nothing trailing on the floor for example wires/cables.
All the lighting is on and working so everything is visible.
1. Make sure correct footwear in worn for the staff.
2. Make sure staff know it’s important to keep a good high standard of cleaning.
3. Consider if it’s necessary’ to change the floor surface to a more rough surface.
4. Repair the floor if it’s damaged.
Staff and food service staff may get injures because lift heavy objects may cause strain. Also may get bruising.
Staff are trained.
Show how to sink to a good height to avoid stooping.
Equipment that’s able to move heavy items.
Store heavy items are the correct height so it’s more assessable to lift with avoiding dropping it and straining you’re self.
1. Make sure correct footwear is worn for example steel toe boots in case anything is dropped.
2. Make sure team/staff working together for moving heavier objects.
Manager and staff.
Kitchen staff, food service staff, as they may suffer a scalding or burns.
Make sure all staff is trained.
Make sure they are trained to clean objects with hot substances in for example fryers.
Water mixer taps are provided.
PPE clothing for example heat resistant clothing.
1. Make sure signs are on show.
2. Make sure staff are trained.
3. Make sure you show that the pan handles maybe hot.
Contact with chemicals for example bleach and other washing chemicals.
Staff, cleaning staff may be at risk for example, skin irritation or eye damage from direct contact (bleach). Also vapour may cause breathing problems.
Store cleaning equipment in the correct place.
Provide mops, brushes and strong rubber gloves.
Purchase milder alternatives that are not marked irritant.
1. Wash hands after cleaning.
2. Check if your skin is itchy or dry.
4. And dry your hands when finished.
Staff and customers, especially if the smell of gas is release and a explosion is caused.
Check gas appliances.
Make sure a gas service test is carried out by a gas service engineer.
1. Contact gas safe registered engineer to fit suitable flame devise on oven.
Staff involved with using knifes.
Train staff to use knifes correctly.
Make sure knifes are stored correctly.
Make sure first aid is always on site.
2. Tell staff to not remove packaging, and suitable cutters will be provided.
Staff could suffer fatal injuries as a result of a electric shock.
Manager inspects the system every year.
Access to fuse box.
Suitable plug sockets for example not next to sinks.
Staff are show how to switch of electric if needed.
Staff are trained to check equipment before use.
1. Manager to inspect plugs.
2. Get an electrician to inspect electrical equipment.
Staff and customers could suffer serious and fatal injuries from smoke, burns and inhalation.
Make sure a fire risk assessment done, and necessary action is taken.
1. Fire assembly point is shown to all staff.
Staff risk serious injury from contact with dangerous/moving parts.
Staff are trained in cleaning and assembling