RISK ASSESSMENT

Identify the Activity Location Who may be at risk?

Three course diabetic menu Kitchen Cooks and people eating the food

Identify hazards, risks and rate the risks:

Divide the activity into tasks
Identify the hazards and associated risks for each task
List risk controls already in place
4. Determine a risk rating using the Risk Rating Matrix below

Tasks Hazards Risks Risk rating

1. Gather 1. Touching ingredients. 1 Allergic reactions to
Ingredients. 2. using knives and other ingredients through skin Likelihood Impact Risk Rating
2. Prepare sharp tools. contact. 1 Possible 1 Minor/Moderat 1 Medium/High
ingredients. 3. using the oven, stove 2 Cut self with knives and the 2 Possible e 2 Medium
3. Cook and deep fryer. other sharp objects. 3 Possible 2 Minor 3 Medium
ingredients. 4. Eating the food. 4 Possible 3 Minor 4 Medium/High
3 Burns on skin with contact
4. Eat three 5. handling knives and 5 Possible 4 Minor/Moderat 5 Medium/High
course meal. other sharp objects, with hot surfaces
4 Allergic reactions to food or e
5. Clean up area and have allergic 5 Minor/Moderat
reactions to chemicals. get high blood sugar levels.
5 Allergic reactions to e
ingredients through skin
contact with chemicals, and
cutting self with knives and
the other sharp objects.