Cooking Class (indoor) Risk Assessment Template

Typical hazards & measures

• 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.
• Thermal burns & scalds (hot surfaces, ovens, steam, boiling liquids) — Demonstrate safe handling; turn pot handles inward; enforce oven-glove use; teach safe lid lifting away from face; mark hot trays clearly; keep clear pathways; close oven doors correctly; close supervision during boiling/steaming.
• 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.
• Noise exposure and communication — Limit simultaneous use of loud appliances; position noisy kit away from briefings; establish visual/hand signals and a single clear stop command; rotate tasks to reduce exposure; maintain teacher voice audibility without shouting.
• Waste management and disposal (including hot oil) — Segregate waste (food, recyclables, glass, sharps); cool used oil fully then decant to sealed containers—never to sinks; use dedicated glass/sharps bins; keep bins lidded and empty before overflow; train safe carriage routes to stores.