Download Food stalls - University of Portsmouth

Calculate: Probability multiplied by severity for
No/Post control scores.
ASSESSING OUR RISKS –
GENERAL RISK ASSESSMENT FORM
NB: For scores of 10 (High), or more contact the health & safety
department for further advice.
Site/Department:
On Campus
Probability
Minor
injury
1
Lost time/
Ill Health
Major / >3
days
2
3
Perm.
Disability
Fatal/
Site Loss
4
5
Severity
Task/Activity/Area:
GENERIC Food stalls
Notes:
(Including details of previous accidents/incidents)
Allergic reactions
Tripping on table cloth
RA Team:
1
2
3
4
5
Unlikely
2
2
4
6
8
10
Possible
3
3
6
9
12
15
Probable
4
4
8
12
16
20
Certain
5
5
10
15
20
25
Date of RA:
(Mgr, Supervisor, EHS Adviser, Safety Rep, Employee, minimum is 2 people)
People at risk:
Highly
Unlikely
1
Consumers and Employees, Visitors, general public and students
(e.g., visitors, contractors, hauliers, members of the public, operators, engineers, other employees etc)
Dept Manager (Print Name):
Review
Date
Signature:
Review
Date
General Risk Assessment from The University of Portsmouth Health & Safety Office – Issue 3 October 2009
Page 1
Ref No or
Task-step
Identified hazards or Injury
causes, highlighting risks
(Injury focused - see
checklist)
Purchasing
pre cooked
/ ready to
eat foods
Poor quality food -Food
poisoning bacteria
transferred to food.
Storage
Pre-cooked
foods
Food coming into direct
contact with other food
stuffs - Cross
contamination. Food
poisoning bacteria
transferred to food.
Food kept above 8o CGrowth of food poisoning
organisms
Bacterial growth on food
causing illness
Score -No
controls
(Probability x
Severity =
calculation)
4 X 3 = 12
H
Controls/Procedures/Key Behaviours
(existing controls, information, training etc)



5 X 3 = 15
H







Preparation
of Precooked food
stuffs
Food coming into direct
contact with tools, surfaces,
equipment & handlers Cross contamination
Food kept above 8 C - Food
poisoning bacteria
o
4 X 3 = 12
H



Score -Post
Controls
(Calculation)
Further action
required
Action
Priority
(H/M/L)
Buy from reputable stockists only
Observe Use by and best before
dates.
Purchase food stuffs as close to event
as possible
2X3=6
M
M
Avoid handling food with bare hands
– use tongs or utensils
Keep food covered whilst being
stored, transported or on sale
Wash hands regularly, including after
eating, using the toilet or handling
waste, and before preparing food.
No cakes containing fresh cream to
be sold (as this would require chilling
Food to be left in packaging as long
as possible
Food to be stored separate form other
sources of contamination (e.g. raw
meat)
Food to be stored in accordance with
manufacturer’s guidelines (i.e.
refrigerated)
2X3=6
M
M
Dedicated utensils and chopping
boards to be used.
Good hygiene practices to be
observed
Once prepared food to be put back in
fridge for storage.
2X3=6
M
M
General Risk Assessment from The University of Portsmouth Health & Safety Office – Issue 3 October 2009
Page 2
Ref No or
Task-step
Identified hazards or Injury
causes, highlighting risks
(Injury focused - see
checklist)
Score -No
controls
(Probability x
Severity =
calculation)
Controls/Procedures/Key Behaviours
(existing controls, information, training etc)
Score -Post
Controls
(Calculation)
Further action
required
Action
Priority
(H/M/L)
transferred to food.-Growth
of food poisoning organisms
Service of
pre-cooked
food.
Display of
food stuffs
Re-heating
Liquid food
(curry,
soup, stews
etc.)
Food handlers or by
consumers directly touching
food - Cross contamination.
Food poisoning bacteria
transferred to food causing
illness
Storage of food above
8o C .
Food poisoning due to ideal
micro-organism growth
conditions
Cold spots in cooking (food
not all heated above 83o C)
Food poisoning due to ideal
micro-organism growth
conditions
4 X 3 = 12
H


Display of cooked food
below 63o C - Food
poisoning due to ideal
micro-organism growth
conditions
2X3=6
M
M
4 X 3 = 12
H

Food to be stored above 8o C for no
longer than 4 hours. All food to be
thrown away once this limit is
reached.
2X3=6
M
Handlers to
monitor that this
requirement is
being met.
M
4 X 3 = 12
H

Liquid food to be brought up to a
rolling simmer
Liquid food to be stirred regularly
during re-heating.
Food to be checked to ensure that it
is piping hot throughout (using
thermometer were possible)
Food to be kept covered wherever
possible.
2X3=6
M
Food handlers
to be made
aware of good
practice.
M
Food to be stored below 63o C for no
longer than 2 hours.
Food to be discarded after this time.
Only small amounts to be prepared at
any given time to prevent excess
wastage
2X3=6
M
Handlers to
monitor that this
requirement is
being met.
M



Hot holding
(display
food)
Handlers to observe good hygiene
practices
Food to be served in individual
portions to prevent contact by other
consumers.
4 X 3 = 12
H



General Risk Assessment from The University of Portsmouth Health & Safety Office – Issue 3 October 2009
Page 3
Ref No or
Task-step
Identified hazards or Injury
causes, highlighting risks
(Injury focused - see
checklist)
Use of Rice
boilers
Electricity – Electric shock,
burns, fire.
Score -No
controls
(Probability x
Severity =
calculation)
4 X 5 = 20
H
Controls/Procedures/Key Behaviours
(existing controls, information, training etc)


Electric cables – Trips slips
and falls on cables
4 X 4 = 16
H


Hot Water – Burns / scalds
3X3=9
M


Rice
(reheating)
Meat Dishes
Score -Post
Controls
(Calculation)
1x5=5
M
Cables to be sited out of pedestrian
routes.
Cables to be taped down.
2X4=8
M
M
2X3=6
M
M
1X3=3
L
L
L
Rice boilers to be sited out of reach of
visitors and only used in accordance
with manufacturers guidelines.
Boilers not to be moved until they
have fully cooled down.
3X3=9
M

Rice to be checked before serving.
Toxins released during reheating causing vomiting or
diarrhoea.
Raw Meat in final product Harmful bacteria ingested,
causing illness
4 X 3 = 12
H

Rice not to be re-heated.
1X3=3
L
4 X 3 = 12
H

All foods to be cooked according to
manufacturer’s guidelines
Thickest meat pieces to be checked
prior to service to ensure that these
are thoroughly cooked through.
Uncooked meat NOT to be served.
2X3=6
M

Action
Priority
(H/M/L)
All electrical equipment including
cables to be PAT tested.
Electrical equipment to be used in
accordance with manufacturer’s
guidelines
Under cooked rice – Poor
food quality – causing
illness

Further action
required
General Risk Assessment from The University of Portsmouth Health & Safety Office – Issue 3 October 2009
Handlers to
make sure that
they are aware
of the
manufacturer’s
operating
requirements
Food handlers
to be made
aware of
hygiene
requirements.
Suitably trained
Page 4
M
M
Ref No or
Task-step
Identified hazards or Injury
causes, highlighting risks
(Injury focused - see
checklist)
Meat Dishes
Meat coming into contact
with other surfaces, utensils
and equipment
Raw meat coming into
contact with other food
stuffs
Score -No
controls
(Probability x
Severity =
calculation)
4 X 3 = 12
H
Controls/Procedures/Key Behaviours
(existing controls, information, training etc)





Food
handling
Handlers in direct contact
with food stuffs causing
choke to illness
4 X 5 = 20
H





Meat Dishes
Cross contamination meat
with harmful bacteria
4 X 3 = 12
H

Score -Post
Controls
(Calculation)
Further action
required
Action
Priority
(H/M/L)
person to
oversee raw
meat
preparation.
Food handlers
to be made
aware of
hygiene
requirements.
Suitably trained
person to
oversee raw
meat
preparation.
Cross contamination meat with
harmful bacteria
Cross contamination of or from other
food stuffs.
Meat preparation to be carried out
with chopping boards, knives and
other equipment specifically dedicated
to raw meat handling.
All surfaces, utensils and equipment
to be thoroughly washed after use.
Food handlers to observe good
hygiene practices.
2X3=6
M
Foreign bodies getting into food.
Long hair to be tied back
All jewellery to be removed when
handling food
All cuts etc. To be covered with blue
plasters.
No-one who has had a relevant illness
in the past 48 hours is to handle food.
1X5=5
M
Food handlers
to be made
aware of
hygiene
requirements.
M
Meat preparation to be carried out
with chopping boards, knives and
other equipment specifically dedicated
2X3=6
M
Food handlers
to be made
aware of
M
General Risk Assessment from The University of Portsmouth Health & Safety Office – Issue 3 October 2009
Page 5
M
Ref No or
Task-step
Identified hazards or Injury
causes, highlighting risks
(Injury focused - see
checklist)
Score -No
controls
(Probability x
Severity =
calculation)
Cross contamination of or
from other food stuffs.
Controls/Procedures/Key Behaviours
(existing controls, information, training etc)


Location
Location
Consuming
Pedestrian safety – Risk of
bumping into tables and
tripping to people walking
by stalls.
Injuries could range from
bruising to head injury or
sprain/fracture
4X2=8
M
Pedestrian safety – tripping
on table cloth causing minor
to serious injury
3 X 4 = 12
H
People suffering from
allergic reaction to an
ingredient, and suffering
from rashes, swelling to
anaphylactic shock
4X5=5
H







Score -Post
Controls
(Calculation)
to raw meat handling.
All surfaces, utensils and equipment
to be thoroughly washed after use.
Food handlers to observe good
hygiene practices.
Further action
required
Action
Priority
(H/M/L)
hygiene
requirements.
Suitably trained
person to
oversee raw
meat
preparation.
Stall must be located so that it does
not create large groups of pedestrians
to block footpaths/pavements
Stall must not block fire exits or
escape routes
2X2=4
L
L
Table cloths to be secured to table via
clips/tape
Table cloths must be the correct size
and shape for the table
1X4=4
M
L
Warning notice to be displayed
‘WARNING these products may
contain: Nuts, shell fish, Wheat,
Gluten, cow’s milk, soya or oats and
barley’.
Notice to be displayed on the cake
stall advising people with allergies to
ask for more information on
ingredients
Children must be asked before
General Risk Assessment from The University of Portsmouth Health & Safety Office – Issue 3 October 2009
Page 6
Ref No or
Task-step
Identified hazards or Injury
causes, highlighting risks
(Injury focused - see
checklist)
Score -No
controls
(Probability x
Severity =
calculation)
Controls/Procedures/Key Behaviours
(existing controls, information, training etc)


Score -Post
Controls
(Calculation)
Further action
required
Action
Priority
(H/M/L)
purchasing, if they have any allergic
reactions
Anyone providing food for the stall to
provide a list of all ingredients used if
requested
Notice of ‘Homemade’ to be displayed
on stall
General Risk Assessment from The University of Portsmouth Health & Safety Office – Issue 3 October 2009
Page 7