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Food preparation with hygiene safety
Scouting & Guiding

Food Hygiene & Catering Risk Assessment Template

The complete guide to creating professional risk assessments for food hygiene and catering activities.

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Free to use Instant PDF download Updated February 2026

In This Guide

1 Introduction2 Benefits3 Hazards4 Checklist5 Related

The essential guide to food hygiene safety

Food hygiene and catering are critical aspects of any scout or guide camp or event. Preparing meals for groups requires understanding of food safety, allergen management, and hygiene practices to prevent illness.

This guide covers everything you need to create a thorough food hygiene risk assessment—from cross-contamination prevention to temperature control and allergen management.

Kitchen food preparation area
Scouting Activity
Scouting Activity
Activity Benefits

Why food hygiene training matters

Illness Prevention

Instills hygiene practices that prevent illness and contamination.

Organisational Skills

Develops organisational skills through planning and managing group meals.

Teamwork

Improves teamwork by assigning roles and responsibilities in catering.

Problem-Solving

Encourages practical problem-solving with limited equipment.

Risk Identification

Key hazards & control measures

Cross-ContaminationHigh Risk
Potential Harm

Illness from harmful bacteria, cross-contact between allergens, unsafe food handling.

Control Measures
  • Use separate chopping boards for raw/cooked
  • Clean and sanitise surfaces between tasks
  • Store raw foods below cooked foods
  • Use colour-coded equipment
Allergen ExposureHigh Risk
Potential Harm

Severe allergic reactions, anaphylaxis, cross-contact with allergens.

Control Measures
  • Collect allergy information before events
  • Label all meals clearly
  • Prepare allergen-free meals separately
  • Train all food handlers on allergens
Temperature ControlHigh Risk
Potential Harm

Growth of harmful bacteria, food spoilage, increased food poisoning risk.

Control Measures
  • Keep cold food below 5°C
  • Keep hot food above 63°C
  • Use probe thermometer to check temperatures
  • Refrigerate leftovers promptly
Poor Hand HygieneMedium Risk
Potential Harm

Spread of germs and bacteria, foodborne illness, contamination.

Control Measures
  • Provide handwashing facilities with soap
  • Wash hands before handling food
  • Wash hands after handling raw food
  • Use hand sanitiser as backup

This guide covers the most common hazards. Our risk assessment wizard includes 22 hazards and 60+ control measures for Food Hygiene & Catering, sourced from industry guidance — create your assessment in minutes.

Safety Checklist

Food hygiene safety checklist

Storage

  • Fridge temperature checked
  • Raw food stored separately
  • Food covered and labelled
  • Use-by dates checked

Hygiene

  • Handwashing facilities available
  • Surfaces cleaned
  • Separate chopping boards used
  • Aprons worn

Cooking

  • Probe thermometer available
  • Food cooked thoroughly
  • Hot food served immediately
  • Leftovers refrigerated

Allergens

  • Allergy list collected
  • Meals labelled
  • Allergen-free prep area
  • Staff trained

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