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Open Fire/Cooking Risk Assessment Template
Create a professional, comprehensive risk assessment for open fire/cooking in school & education settings. Tailor hazards and measures to your needs and download a professional PDF. Add your own branding.
Begin straight away; create a free account later if you want to save.
What this covers.
This template focuses on typical risks and controls for open fire/cooking in school & education settings. You can add, remove or adapt items to match your context.
Potential benefits
Builds teamwork through shared preparation and roles.
Creates memorable experiences that strengthen group cohesion.
Reinforces safety routines for ignition and extinguishing.
Teaches practical outdoor cookery and heat management.
Connects curriculum to survival skills and science of combustion.
Typical hazards & measures
Undercooked meat on grills
— Probe thickest part with thermometer; achieve 70°C for 2 minutes or equivalent; turn often; record checks.
Insufficient extinguishing equipment
— Stage buckets of water, sand, beaters, shovel and extinguisher at the fire point; run pre-light checklist; brief roles and keep equipment accessible.
Carbon monoxide in enclosed shelters
— Keep fires and BBQs strictly outdoors. Never move lit or cooling coals indoors. Brief on CO symptoms and move anyone unwell to fresh air while seeking urgent medical advice.
Uncontrolled spread / wildfire
— Check forecast and local wildfire status; postpone during high winds or very dry spells. Keep fuel small, supervise constantly, and fully douse, stir and re-douse embers until cold to the touch before leaving the site.
Hot holding and the danger zone
— Keep food ≥63°C or serve within 2 hours; chill to ≤8°C quickly; pre-chill coolers; use insulated containers or warm ember zones.
How to use this template
Click Create Risk Assessment: Open Fire/Cooking 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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