Risk Assessment Wizard

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Students in cooking class
School & Education

Cooking Class Risk Assessment Template

The complete guide to creating professional risk assessments for food technology and cooking classes.

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Free to use Instant PDF download Updated February 2026

In This Guide

1 Introduction & Overview 2 Activity Benefits 3 Hazards & Control Measures 4 Safety Checklist 5 Related Guides

The essential guide to cooking class safety

Cooking classes teach essential life skills including nutrition, food preparation, and kitchen safety. From knife skills to heat management and food hygiene, these practical lessons present unique hazards that require careful management.

This guide covers everything you need to create a thorough cooking class risk assessment—from knife safety and burns prevention to food allergies, hygiene standards, and emergency procedures.

Student cooking in school kitchen
Educational
Activity Benefits

Why cooking classes are worth the investment

Healthy Eating

Teaches practical nutrition and healthy meal preparation.

Practical Skills

Builds measurement, timing, and procedural literacy skills.

Teamwork

Encourages teamwork, role sharing, and kitchen organisation.

Independence

Increases independence and confidence in everyday life skills.

Risk Identification

Key hazards & control measures

Knife InjuriesHigh Risk
Potential Harm

Cuts, lacerations, puncture wounds from knives and peelers.

Control Measures
  • Knife skills demonstrated before use
  • Age-appropriate knives provided
  • Safe carrying and passing protocols taught
  • Knives stored securely when not in use
Burns & ScaldsHigh Risk
Potential Harm

Burns from hot surfaces, scalds from boiling liquids and steam.

Control Measures
  • Oven gloves used for hot items
  • Pan handles turned inward
  • Steam hazards explained
  • Cold water accessible for burns
Food AllergiesHigh Risk
Potential Harm

Allergic reactions, anaphylaxis, cross-contamination risks.

Control Measures
  • Allergy information collected before class
  • Ingredients clearly labelled
  • Cross-contamination prevention procedures
  • Emergency action plan for reactions
HygieneMedium Risk
Potential Harm

Food poisoning, bacterial spread, cross-contamination.

Control Measures
  • Handwashing enforced before and during
  • Aprons worn to protect clothing
  • Surfaces cleaned between tasks
  • Hair tied back and covered

This guide covers the most common hazards. Our risk assessment wizard includes 22 hazards and 22+ control measures for Cooking Class, sourced from industry guidance — create your assessment in minutes.

Safety Checklist

Pre-lesson checklist

Kitchen

  • Surfaces clean
  • Equipment working
  • Ventilation on
  • Floor dry

Equipment

  • Knives sharp and safe
  • Oven gloves available
  • Appliances checked
  • Fire blanket accessible

Allergies

  • Allergy list reviewed
  • Ingredients checked
  • Alternatives available
  • Emergency plan ready

Hygiene

  • Soap dispensers full
  • Paper towels stocked
  • Aprons ready
  • First aid kit accessible

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