Risk assessment template

Company name:Bakery Bakery Assessment carried out by: KARA ANDREWS

Date of next review: 25.06.2021 Date assessment was carried out: 25.06.2020

What are the Who might be What are you What further action do Who needs to When is the Done
hazards? harmed and already doing to you need to take to carry out the action needed
how? control the risks? control the risks? action? by?
FOOD HANDLING Staff may be  Use Ask staff to inform manager Manager & Staff 25.06.20 25.06.20
& COVID harmed as some appropriate if they start to notice any
foods can cause tools to skin irritation
skin allergies e.g handle food
flour rather than If staff show any Covid Manager & Staff 25.06.20 25.06.20
using hands symptoms they are to not
Staff may catch or  Food grade come to work and self-
show signs of disposable isolate and inform
covid gloves are management ASAP
used
 Frequent
hand washing
 Frequent use
of food grade
hand sanitiser
What are the Who might be What are you What further action do Who needs to When is the Done
hazards? harmed and already doing to you need to take to carry out the action needed
how? control the risks? control the risks? action? by?
 Food grade
antibacterial
service
cleaners
SPREAD OF COVID Members of the  Social Keep to the governments Manager & Staff 25.06.20 25.06.20
public and staff distance social distance guidelines
measures in
place. (tables Display social distancing Manager & Staff 25.06.20 25.06.20
and chairs posters so customers can
and spaced see.
distantly)
 Only 3
customers
allowed in the
shop at a time
 Work top
sneeze Sneeze guards are to be Manager & Staff 25.06.20 25.06.20
guards and cleaned with antibacterial
face sneeze cleaner every hour
guards are in
place to
reduce the
spread of the
What are the Who might be What are you What further action do Who needs to When is the Done
hazards? harmed and already doing to you need to take to carry out the action needed
how? control the risks? control the risks? action? by?
virus through
sneezing or
coughing
 Customers Keep a file on customers Manager & Staff 25.06.20 25.06.20
eating in are eating in.
to complete
trace form and Use antibacterial service Manager & Staff 25.06.20 25.06.20
tables and food grade cleaner for
chairs are to tables and chairs
be cleaned
straight after
use
 Hand sanitiser Keep hand sanitiser units Manager & Staff 25.06.20 25.06.20
will be filled at all times
provided for
customers Clean hand sanitiser units Manager & Staff 25.06.20 25.06.20
upon entering every hour
the remises
as well as
hand santiser
for staff