Kitchens: risk assessments
See an example kitchen risk assessment from the Health and Safety Executive, as well as a school's risk assessment for its kitchen, along with guidance on writing your own.
See an example risk assessment from the HSE
The Health and Safety Executive (HSE) has published an example of a risk assessment for food preparation in a small business. It's not designed specifically for schools, but it should still be a useful reference.
The example takes the form of a table with a number of questions to answer, such as:
- What are the hazards?
- Who might be harmed and how?
- What are you doing already?
- What further action is necessary?
The example includes possible hazards for kitchen environments, such as:
- Slips and trips
- Contact with steam, hot water, hot oil and hot surfaces
- Gas appliances (e.g. ovens)
- Pressure systems (e.g. steam pipes, pressure fryers)
- Workplace temperature
Note: the HSE is clear that you should not just copy this risk assessment