Download Example Event Risk Assessment

Food Health & Safety Risk Assessment & Allergy Information 2015/2016
If you are planning on holding event that involves using food of any type, whether it be shop bought or homemade, please read the
following risk assessment. Once you have read and understood the risk assessment, please fill out your event details in the boxes
provided and sign to say that you will abide by the following measures. You must complete the allergens sheets and have them
available during the event for reference.
Activity
Hazards
Who Could
Be Harmed?
How?
Risk of
Harm
Occurring?
Control Measures
Is Risk
Adequately
Controlled?
Comments
Purchasing pre
cooked / ready
to eat foods
Poor quality
food
Consumers
Food poisoning
bacteria
transferred to
food.
Medium
YES
None
Storage Precooked foods
1. Food
coming into
direct contact
with other food
stuffs.
Consumers
1. Cross
contamination.
Food poisoning
bacteria
transferred to
food.
2. Growth of
food poisoning
organisms
1. Medium
1. YES
None.
Cross
contamination
Food poisoning
bacteria
transferred to
food.
2. Growth of
food poisoning
organisms
1. HIGH
1. Buy from reputable
stockists only
2. Observe Use by and
best before dates
3. Purchase food stuffs
as close to event as
possible
1. Food to be left in
packaging as long as
possible
2a. Food to be stored
separate form other
sources of contamination
(e.g. raw meat)
2b. Food to be stored in
accordance withy
manufacturer’s guidelines
(i.e. refrigerated)
1a. Dedicated utensils
and chopping boards to
be used.
1b. Good hygiene
practices to be observed
2. Once prepared food to
be put back in fridge for
storage.
2. YES
2. Food kept
above 8o C
Preparation of
Pre-cooked food
stuffs
1. Food
coming into
direct contact
with tools,
surfaces,
equipment &
handlers.
2. Food kept
above 8o C
Consumers
2. HIGH
2. HIGH
2. YES
1. YES
Food handlers to
be made aware of
hygiene
requirements.
Activity
Hazards
Who Could
Be Harmed?
How?
Risk of
Harm
Occurring?
Control Measures
Is Risk
Adequately
Controlled?
Comments
Service of precooked food
1. Food
handlers or by
consumers
directly
touching food.
Consumers
HIGH
Food handlers to
be made aware of
hygiene
requirements.
1. Toxins
Consumers
1a. Handlers to observe
good hygiene practices;
1b. Food to be served in
individual portions to
prevent contact by other
consumers.
None
YES
Rice (reheating)
NO
Rice not to be reheated.
Display of food
stuffs
Storage of
food above
8o C
Consumers
Handlers to
monitor that this
requirement is
being met.
1. Cold spots
in cooking
(food not all
heated above
83o C)
Consumers
YES
Food handlers to
be made aware of
good practice.
Hot holding
(display food)
1. Display of
cooked food
below 63o C
Consumers
Food poisoning
due to ideal
micro-organism
growth
conditions
HIGH
Food to be stored above
8o C for no longer than 4
hours. All food to be
thrown away once this
limit is reached.
1a. Liquid food to be
brought up to a rolling
simmer
1b. Liquid food to be
stirred regularly during
re-heating.
1c. Food to be checked
to ensure that it is piping
hot throughout.
1.d Food to be kept
covered wherever
possible.
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.
YES
Re-heating
Liquid food
(curry, soup,
stews etc.)
Cross
contamination.
Food poisoning
bacteria
transferred to
food.
Toxins released
during reheating
Food poisoning
due to ideal
micro-organism
growth
conditions
Food poisoning
due to ideal
micro-organism
growth
conditions
YES
Handlers to
monitor that this
requirement is
being met.
MEDIUM
HIGH
HIGH
Activity
Hazards
Who Could
Be Harmed?
How?
Risk of
Harm
Occurring?
Control Measures
Is Risk
Adequately
Controlled?
Comments
Meat Dishes
1. Raw Meat in
final product
Consumers
1. Harmful
bacteria
ingested
1. High
1a. All foods to be
cooked according to
manufacturer’s guidelines
1b. thickest meat pieces
to be checked prior to
service to ensure that
these are thoroughly
cooked through.
Uncooked meat NOT to
be served.
YES
Food handlers to
be made aware of
hygiene
requirements.
Suitably trained
person to oversee
raw meat
preparation.
Meat Dishes
1. Meat
coming into
contact with
other surfaces,
utensils and
equipment
2. Raw meat
coming into
contact with
other food
stuffs
Consumers
1. Cross
contamination
meat with
harmful bacteria
1. High
YES
2. Cross
contamination of
or from other
food stuffs.
2. High
Food handlers to
be made aware of
hygiene
requirements.
Suitably trained
person to oversee
raw meat
preparation.
Handlers in
direct contact
with food stuffs
Consumers
1. Cross
Contamination
of food stuffs by
food handler.
1. HIGH
1&2: Meat preparation to
be carried out with
chopping boards, knives
and other equipment
specifically dedicated to
raw meat handling.
1&2: All surfaces,
utensils and equipment to
be thoroughly washed
after use.
1&2: Food handlers to
observe good hygiene
practices.
1a. Handlers to observe
good hygiene practices.
1b. Handlers to handle
food as little as
necessary
1c. Handlers to wear
gloves and to wash
hands regularly
Food handling
YES
Activity
Hazards
Who Could
Be Harmed?
How?
Risk of
Harm
Occurring?
Control Measures
Is Risk
Adequately
Controlled?
Comments
Food handling
(continued)
Handlers in
direct contact
with food stuffs
Consumer
2. Foreign
bodies getting
into food.
2. HIGH
YES
Food handlers to
be made aware of
hygiene
requirements.
Use of Rice
boilers
1. Electricity
Visitors
Food handlers
1. Electric
shock, burns,
f ire.
1. Medium
YES
Handlers to make
sure that they are
aware of the
manufacturer’s
operating
requirements.
2. Electric
cables
2. Trips slips
and falls on
cables
2. Medium
3. Hot Water
3. Burns / scalds
3. Medium
4. Under
cooked rice
4. Poor food
quality
4. Low
2. Long hair to be tied
back
2. All jewellery to be
removed when handling
food
2c. All cuts etc. to be
covered with blue
plasters.
2d. No-one who has had
a relevant illness in the
past 48 hours is to
handle food.
1a. All electrical
equipment including
cables to be PAT tested.
1b. Electrical equipment
to be used in accordance
with manufacturer’s
guidelines
2a. Cables to be sited out
of pedestrian routes.
2b. Cables to be taped
down.
3a. Rice boilers to be
sited out of reach of
visitors and only used in
accordance with
manufacturers
guidelines.
3b. Boilers not to be
moved until they have
fully cooled down.
4. Rice to be checked
before serving.
Your event
Club/Society name:
Date of event:
Event location:
Event details e.g. cake sale, soup stand, smoothie making:
Do you need to borrow any of the Students’ Union resources? E.g. tables, tea urn. If so, please state:
Any additional information/comments:
Risk assessment completed by:
Date completed:
Once complete, please email this form to:
For societies – [email protected]
For sports clubs – [email protected]
Please complete both pages of this allergens sheet for all food
items and have it available for reference during the event.
Food Item
List each food
item here and type
YES, NO or Trace
in each column
eg Chocolate cupcake
Suitable for
Vegetarians
Yes
Suitable for
Vegans
No
Contains
gluten
Yes
Halal
Meal
Yes
contains
wheat
No
contains
egg
Yes
contains contains
nuts
peanuts
No
No
contains
soya
No
Food Item
List each food
item here and type
YES, NO or Trace
in each column
contains
dairy
contains
crustacean
eg Chocolate cupcake
Yes
No
contains contains
fish
celery
No
No
contains
mustard
contains
sesame
contains
Sulphur
dioxide and
sulphites
No
No
No
contains
lupin
contains
molluscs
No
No