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Cooking Class (indoor) Risk Assessment Template
Create a professional, comprehensive risk assessment for cooking class (indoor) in school & education settings. Tailor hazards and measures to your needs and download a professional PDF. Add your own branding.
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What this covers.
This template focuses on typical risks and controls for cooking class (indoor) in school & education settings. You can add, remove or adapt items to match your context.
Potential benefits
Builds measurement, timing, and procedural literacy skills.
Supports cultural understanding through diverse recipes and ingredients.
Develops hazard recognition and safe equipment handling.
Increases independence and confidence in everyday life skills.
Encourages teamwork, role sharing, and kitchen organisation.
Typical hazards & measures
Glass breakage
— Use durable glassware; carry upright; use designated sweep kits and gloves for breakages; cordon area; dispose of shards safely; discard/segregate contaminated food immediately.
Gas safety (where gas hobs/ovens are used)
— Pre-use checks on hoses, seals, and flame-failure devices; ensure good ventilation and CO detector testing; teach safe ignition/shut-down; isolate supply when not in use; no open flames during suspected leaks; display and rehearse emergency shut-off procedure.
Non-food allergies (latex, cleaning agents, fragrances)
— Use non-latex gloves where possible; review SDS/allergen info for products; avoid aerosols/fragranced cleaners; provide skin-friendly alternatives; ensure handwashing after exposure; record sensitivities and adapt plans accordingly.
Knife passing and carrying protocols
— Carry knives point-down at side with blade covered; use trays/sheaths for transport; announce “sharp” when moving; one-at-a-time rules at sinks; never pass mid-air—place on bench for pickup; set clear walking routes away from crowds.
Hot oil & flammable-material fires (frying, aerosols)
— Teach safe frying (add food gently, use splash guards); limit oil depth; monitor pans constantly; keep metal lids and fire blankets nearby; ban aerosols/spirits near heat; train staff in Class F extinguisher use and smothering techniques.
How to use this template
Click Create Risk Assessment: Cooking Class (indoor) to begin immediately.
Review suggested hazards and measures, then tailor as needed.
Download your PDF. Create a free account if you want to save.
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