Office / Project / Facility : Woking, UK Office / Project No.

: Chai mornings

Hazard Class Before Mitigation After Mitigation Remarks or

Activity Hazards Risks Mitigation and Control Measures
References
H S E P C Risk P C Risk
Use a thermal flask to store tea, ensure
The tea may not be stored at correct
✓
the flask is clean and decontaminated
Chai mornings Food safety temperature leading to spoilage or 3 A A3 before use, handle food with clean
1 A A1
bacterial growth
hands and ensure ingredients are fresh
Secure the thermal flask properly.
✓
There is a risk of spillage or
Chai mornings Transportation
accidents during the drive to office
3 B B3 Avoid sudden braking and drive 2 B B2
carefully
 Clearly list all ingredients,
especially allergens, for each
 Undeclared Ingredients: People baked good. Encourage customers
with food allergies may have to ask about ingredients if they
allergic reactions if allergens have concerns.
are not properly disclosed.  Ask potential buyers not to handle
 Lack of Awareness: Office the food.
employees may not be aware  Ensure strict separation of
of the potential allergens in the allergen-free and allergen-
Chai mornings Allergies goods being sold. ✓ 4 B B4 containing items. Provide utensils 2 B B2
 Cross-Contamination: The risk and servers trained in allergen
precautions.
of allergens from one product
 Set up designated preparation
coming into contact with
areas for allergen-free items and
another during preparation or
use separate utensils and serving
serving
equipment. Clearly label allergen-
free items

Put labels on flask warning of hot

✓
People may accidentally burn or contents prompting to take extra care
Chai mornings Burns or scalds
scald themselves while pouring tea
3 C C3 when pouring. Use spill proof lids and
2 B B2
make sure flask is not damaged
RISK LEVEL Guidelines for Risk Management
EXTREME Immediate action required, activity must not start or be stopped if started. Service line leadership to be involved in approval to proceed.

Activity must not start or be stopped if started. Project Director / Project Manager must approve to proceed. Site Manager / Construction
HIGH
Manager be actively involved in supervising the activity. Manage by Leadership inspections including SM/CM & HSSE Manager

Identify hazards and implement the nominated controls. Manage by routine HSSE processes and HSSE inspections from supervision and
MEDIUM
HSSE.

Identify hazards and implement the nominated controls. Manage by routine HSSE processes and HSSE inspections from supervision and
LOW
HSSE.

The contents of the risk assessment MUST be communicated to all personnel