HAZARD IDENTIFICATION, RISK

Department : college of technology

Process/location :
Approved by : joseph pencil
Position :

HAZARD IDENTIFICATION
Priority No SEQUENCE OF BASIC JOB
No Hazard EFFECTS

Slips and Trips

1 1 Service
Food Service Manual handling
Handling heavy
2 2 items such as flour
sacks, ingredients,
boxes of meat,
trays of crockery,
kegs et

Food Service

3 3

Contact with
steam, hot water,
hot oil and hot
surfaces.

4 4

Staff could suffer

serious/fatal
injuries as a result
ELECTRICAL of electric shock.
Staff or customers
could suffer
5 5 Fire serious/fatal
injuries from
burns/smoke
inhalation
 Staff or customers
could suffer
serious/fatal
injuries from
burns/smoke
inhalation

6 6

.Staff risk serious

injury from contact
with dangerous or
moving parts of
Machinery machinery
NTIFICATION, RISK ASSESSMENT AND RISK CONTROL REGISTER

Process handler / owner :

- Good housekeeping –: work
Position
areas
Effective from :
kept tidy, goods stored suitably etc.
to :
- Kitchen equipment maintained to
prevent history
Changes leaks onto floor.
:
- Equipment faults leading to leaks
quickly reported to manager.
- Drainage channels and drip trays
provided where spills more likely. RISK ASSESSMENT RISK CONTROL
-CURRENT
Staff clean upRISKspillages (including
CONTROL
LEGAL OTHER
dry spills) immediately using REQ. REQ.
Like. Sev. Risk Recommended control
suitable methods and leave the
floor dry.
- Suitable cleaning materials
available.
- Good lighting in all areas including
cold storage areas.
 No trailing cables or obstruction in
walkways.
 Steps and changes in level
highlighte 5 5 10 3 3
2.Ingredients bought in package
sizes that are light enough for easy
handling.
 Commonly used items and heavy
stock stored on shelves at waist
height.
 Suitable mobile steps provided and
staff trained to use them safely.
 Handling aids provided for
.Manager
movement visually inspects
of large/heavy items.
the
 Sink at good height to avoid
system
stooping.once a year and is
competent
 Staff trainedto in
dohow
so. to lift safely 4 4 8
.Staff
 trained
System in risks and
inspected of hot oils and
on procedure
tested by an for emptying/cleaning
fryers.
electrician every five years.
 Staff trained in to risks
checkof releasing
steam.
equipment
 Water
before usemixer
andtaps provided.
to report any
 All staffplugs,
defective told todiscoloured
wear long sleeves.
 Heat-resistant
sockets or damaged gloves/cloths/aprons
cable
provided.
and 4 4 8
equipment.
 Staff know where fuse box
is and
how to safely switch off
electricity in
an emergency.
 Plugs, sockets etc suitable
for
kitchen environment.
 Access to fuse box kept
clear.
 Residual current devices
(RCDs)
installed on supplies to 4 4 8

Fire risk assessment done as at

www.communities.gov.uk/fire and
necessary action taken 4 4 8
Fire risk assessment done as at
www.communities.gov.uk/fire and
necessary action
.Staff trained taken assembly
in cleaning, 4 4 8
and operating procedures.
 All dangerous parts to machinery
suitably guarded.
 Daily checks of machinery guards
before use.
 Staff trained to spot and report any
defective machinery.
 Safety-critical repairs carried out by
competent person.
 Operating instructions easy to
locate. 4 4 8
RISK CONTROL Risk Evaluation
Recommended control Dateline

Likelihood
1 2 3

5 5 10 15

4 4 8 12
Severity

3 3 6 9

2 2 4 6

1 1 2 3
valuation

kelihood
4 5

20 25

15-25
16 20 High

5-12
Medium

1-4
Low
12 15

8 10

4 5