Kitchens: risk assessments

Last reviewed on 1 April 2022
School types: All · School phases: All
Ref: 33654

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.

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Contents

  1. See an example risk assessment from the HSE
  2. See a school kitchen risk assessment
  3. Guidance on assessing risk

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)
  • Fire
  • Pressure systems (e.g. steam pipes, pressure fryers)
  • Workplace temperature

Note: the HSE is clear that you should not just copy this risk assessment

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