RISK ASSESSMENT
Identification of Risks
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Kitchen Safety: Risks associated with sharp tools, hot surfaces, and other equipment.
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Allergens and Dietary Needs: Potential for exposure to allergens if not managed.
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Participant Behaviour: Ensuring a safe environment with adherence to all protocols.
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Health and Well-being: Managing breaks, hydration, and safe workspace for all.
Risk Evaluation
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Likelihood: Each risk is assessed for probability of occurrence.
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Impact: Evaluating the potential consequences on clients and the business.
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Risk Rating: Prioritising risks based on likelihood and impact.
Control Measures
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Kitchen Controls: Regular equipment checks, staff supervision, and clear instructions for participants.
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Allergen Management: Require written disclosure of dietary needs and monitor compliance with no-nut policy.
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Safety Protocols: Clear behavioural guidelines and expectations.
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Health Practices: Scheduled breaks, hydration encouragement, and staff oversight.
Monitoring and Review
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Regular Reviews: Bi-annual risk assessment reviews to ensure up-to-date practices.
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Feedback Mechanism: Collecting input from clients to identify new risks and improve practices.
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Incident Reporting: Clear reporting processes for incidents.
Documentation
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Risk Register: Maintaining a detailed record of identified risks and control measures.
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Action Plans: Developing plans to address high-priority risks.
Compliance
Ensuring alignment with health, safety, and safeguarding regulations, including GDPR for data protection.