LOCATION: ALMCO PROJECTS – PETROFAC Risk Assessment completed by HSE MOHAMMED MUHAMMED

MAJNOON Supervisor

Division LIFE SUPPORT SERVICES Version 1

Department Camp / Kitchen / Dining Review date 17TH JAN 2021

Describe the Activity & Industrial kitchen activities with dining facilities used for serving Clients
location

Responsible person

Step 1 Identify Step 5 What further Residual risk

Step 2 What are Current risk action is necessary?
the activity Step 3 Who might be Step 4 What are you rating rating
the hazards? Apply the Hierarchy of
Action by
harmed and how? already doing? Refer last page Refer last page
Controls
(optional) (required)
Refer last page

Kitchen& Slips and trips Staff and customers Good housekeeping – Moderate All staff to wear safety
Low
Dinning & falls may be injured if work areas kept tidy, shoes with good grip
cleaning they trip over goods stored suitably etc. on kitchen floor
objects, or slip on clean up spillages surface HSE Supervisor /
wet floors in (including dry spills) Project Manager/
Cleaning of kitchen or dining immediately using Remind staff to Chef and Campboss
Rooms room. suitable methods and maintain good
leave the floor dry. standard of
housekeeping.
Use wet floor signage on
wet floors in kitchen and
dining. Daily checks on the
kitchen and dining
equipment for leaks.

1
 Responsible person

Step 1 Identify Step 5 What further Residual risk

Step 2 What are Current risk action is necessary?
the activity Step 3 Who might be Step 4 What are you rating rating
the hazards? Apply the Hierarchy of
Action by
harmed and how? already doing? Refer last page Refer last page
Controls
(optional) (required)
Refer last page

Kitchen equipment
maintained to prevent
leaks onto floor.

Equipment faults leading

to leaks reported
promptly to manager.

Slips ,trip and Staff might slip and Drainage channels and Moderate Regular inspection of
falls fall on wet floors drip trays provided where working areas for slip
and get injuries, spills more likely. ,trip and fall hazards
sprains and back by the HSE supervisor
injuries Suitable cleaning /chef and catering
materials available. manager

Good lighting in all areas

including cold storage
areas.

No trailing cables or
obstruction in walkways.

2
 Responsible person

Step 1 Identify Step 5 What further Residual risk

Step 2 What are Current risk action is necessary?
the activity Step 3 Who might be Step 4 What are you rating rating
the hazards? Apply the Hierarchy of
Action by
harmed and how? already doing? Refer last page Refer last page
Controls
(optional) (required)
Refer last page

Steps and changes in level

highlighted.

Staff required wearing

appropriate non-slip steel
capped shoes.

Handling Manual Handling heavy Ingredients bought in Low Low HSE Supervisor /
Goods handling items such as flour package sizes that are Project Manager/
Ensure handles on
sacks, ingredients, light enough for easy Chef
pans and kitchen
boxes of meat, trays handling.
equipment are well
of crockery, kegs
Commonly used items maintained
etc.
and heavy stock stored on
Training on manual
Staff may suffer shelves at waist height.
handling to be
musculoskeletal
Suitable trollies provided conducted regularly.
injuries such as
and persons trained to
sprains / strains or Adequate manpower
use them safely.
bruising from to be used for
handling

3
 Responsible person

Step 1 Identify Step 5 What further Residual risk

Step 2 What are Current risk action is necessary?
the activity Step 3 Who might be Step 4 What are you rating rating
the hazards? Apply the Hierarchy of
Action by
harmed and how? already doing? Refer last page Refer last page
Controls
(optional) (required)
Refer last page

heavy/bulky Handling aids provided handling heavy

objects. for movement of large / objects
heavy items.
Sink at good height to
avoid stooping.
Personnel trained on how
to lift safely.

Hot surfaces Contact with Staff may suffer Staff trained on risks of Moderate Display ‘hot water’ Low HSE Supervisor /
,steam and hot steam, hot scalding or burns hot oils and on signs at sinks and ‘hot Project Manager/
oils water, hot oil injuries. procedure for emptying surface’ signs at hot Chef
and hot / cleaning fryers. Staff plates.
surfaces trained in risks of Toolbox Talks to
release of steam. refresh the employees
on hot surfaces
Water mixer taps conducted regularly
provided.
All personnel told to
wear long sleeves. Close monitoring by
the catering manager
Heat-resistant gloves / and chef to be done
cloths / aprons always
provided.

4
 Responsible person

Step 1 Identify Step 5 What further Residual risk

Step 2 What are Current risk action is necessary?
the activity Step 3 Who might be Step 4 What are you rating rating
the hazards? Apply the Hierarchy of
Action by
harmed and how? already doing? Refer last page Refer last page
Controls
(optional) (required)
Refer last page

HSE Supervisor /
Handling of Knives, sharp Staff involved in Staff trained to handle Moderate Instruct personnel Low
Project Manager/
Knives and objects food preparation knives. Knives suitably not to use knives to
sharp objects and service could stored when not in use. remove packaging – Chef
suffer cuts from First-aid box provided suitable cutters will
contact with and nominated first- be provided.
blades. aider always on site. Always store knives
on a knife holder
when not in use
HSE Supervisor /
Food handling Food handling Frequent hand Where practicable, Low Staff reminded to Low
Project Manager/
washing can cause staff; cutlery, tongs thoroughly dry
skin damage. scoops etc. to handle hands after washing. Chef
Some foods can food rather than hands.
cause some staff Food grade, single-use,
to develop skin non-latex gloves are HSE Supervisor /
allergies. Low Provide non-taint, Low
used for tasks that can Project Manager/
nut-oil-free cream
cause skin problems, Chef
for personnel to
e.g. salad washing,
apply regularly to
vegetable peeling and
replace the moisture
fish filleting. Where
‘stripped’ by
handling cannot be
frequent washing
avoided hands are

5
 Responsible person

Step 1 Identify Step 5 What further Residual risk

Step 2 What are Current risk action is necessary?
the activity Step 3 Who might be Step 4 What are you rating rating
the hazards? Apply the Hierarchy of
Action by
harmed and how? already doing? Refer last page Refer last page
Controls
(optional) (required)
Refer last page

rinsed promptly after Remind staff to

finishing the task. check for dry, red or
itchy skin on their
hands and to tell
manager if this
occurs.

HSE Supervisor /
Dishwashing & Contact with Prolonged contact Dishwasher used Low Staff reminded to Low
Project Manager/
General bleach and with water, instead of washing up thoroughly dry
cleaning other cleaning particularly in by hand. All containers hands after washing. Chef
and washing combination with clearly labelled.
chemicals detergents, can Where possible,
cause skin HSE Supervisor /
cleaning products Low Provide non-taint, Low
damage. Staff Project Manager/
marked ‘irritant’ not nut-oil-free cream
cleaning premises Chef
purchased and milder for staff to apply
risks skin
alternatives bought regularly to replace
irritation or eye instead. the moisture
damage from
direct contact Long-handled mops and ‘stripped’ by
with bleach and brushes, and strong frequent washing.

6
 Responsible person

Step 1 Identify Step 5 What further Residual risk

Step 2 What are Current risk action is necessary?
the activity Step 3 Who might be Step 4 What are you rating rating
the hazards? Apply the Hierarchy of
Action by
harmed and how? already doing? Refer last page Refer last page
Controls
(optional) (required)
Refer last page

other cleaning rubber gloves, provided HSE Supervisor /

Low Remind staff to Low
products. Vapour and used. Project Manager/
check for dry, red or
may cause Chef
Staff wash rubber itchy skin on their
breathing gloves after using them hands and to tell
problems and store them in a manager if this
clean place occurs.
HSE Supervisor /
Use of Electrical Staff could suffer All electrical items Low
Low Daily checks of Project Manager/
electrical Hazards serious/ fatal tested and tagged as
electrical equipment Chef
Equipment injuries as a result per procedure. Visual
before starting work
of electric shock. inspections of
equipment take place
weekly during site
inspections. Electrical
appliances inspected at
commencement of each
shift. Staff trained to
check equipment before
use and to report any
defective plugs,
discoloured sockets or
damaged cable and
equipment.

7
 Responsible person

Step 1 Identify Step 5 What further Residual risk

Step 2 What are Current risk action is necessary?
the activity Step 3 Who might be Step 4 What are you rating rating
the hazards? Apply the Hierarchy of
Action by
harmed and how? already doing? Refer last page Refer last page
Controls
(optional) (required)
Refer last page

Operation of Injuries from Staff risks serious Staff trained in Low Close supervision of Low HSE Supervisor /
Bakery and contact with injury from cleaning, assembly and staff while working Project Manager/
butchery moving parts contact with operating procedures. by supervisors. Chef
equipment of machinery dangerous / All dangerous parts to Constant
moving parts on machinery suitably inspections of all
machinery. guarded. bakery and butchery
equipment to
Daily checks of
ensure they are
machinery guards
operating properly
before use.
Staff trained to spot and
report any defective
machinery.
Safety-critical repairs
carried out by
competent person.
Operating instructions
easy to locate.

8
 Responsible person

Step 1 Identify Step 5 What further Residual risk

Step 2 What are Current risk action is necessary?
the activity Step 3 Who might be Step 4 What are you rating rating
the hazards? Apply the Hierarchy of
Action by
harmed and how? already doing? Refer last page Refer last page
Controls
(optional) (required)
Refer last page

Working at Falls from Staff risk serious Staff currently using Moderate Suitable step ladder Low HSE Supervisor /
heights heights injury (e.g. step ladders .All step for retrieving items Project Manager/
fractures) from a ladders to be checked from racking or Chef
fall from any monthly by HSE to shelves to be used
height when ensure that they are always. Staff trained
doing high level non- defective in safe use of
cleaning stepladders when
doing high level
cleaning.

Working in Workplace Kitchen staff may Fans and extractors Low Encourage staff to Low HSE Supervisor /
Kitchen & temperature, suffer ill health provided to control air take regular drinks Project Manager/
dining Heat stress and experience temperature. Staff of water. All fans Chef
Heat stress due to encouraged taking rest and heat extractor
overheating in hot breaks in cooler checked regularly
working conditions when
conditions. required.

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RISK ASSESSMENT RATING – Use this table to determine a risk rating HIERARCHY OF CONTROLS
1) What is the worst possible CONSEQUENCE of this hazard? Start at the top and work down
2) What is the LIKELIHOOD of this occurring?
Most Elimination
RISK LIKELIHOOD Effective
E.g. Discontinue use of product, equipment, cease work process
RATING
Almost
Rare Unlikely
Possible Likely Certain Substitution
The event will The event is The event is E.g. Replace with a similar item that does the same job but with a
The event The event is
CONSEQUENCE only occur in not likely to lower hazard level
may occur likely to occur almost certain
exceptional occur in a
within a year within a year to occur within
circumstances year a year
Catastrophic Isolation
(Accidental death / Significant Significant E.g. Put a barrier between the person and the hazard
High Risk High Risk High Risk
serious injury) Risk Risk
Major Moderate Significant Engineering controls
(Serious injury) Low Risk Risk High Risk High Risk
Risk E.g. Change the process, equipment or tools so the risk is reduced
Moderate
Moderate Significant
(Lost time due to Low Risk Low Risk High Risk
Risk Risk
workplace injury)
Administration controls
Minor E.g. Guidelines, procedures, rosters, training etc. to minimise the
(Minor workplace Moderate Significant
Low Risk Low Risk Low Risk risk
injury – no lost time) Risk Risk
Least

Minimal Effective Personal protective equipment

Moderate E.g. Equipment worn to provide a temporary barrier
(No injury) Low Risk Low Risk Low Risk Low Risk
Risk

RISK ASSESSMENT PREPARED BY: MOHAMMED MEHMOOD

RISK ASSESMENT VERIFIED BY : NAWAR - PROJECT MANAGER