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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
Connects curriculum to survival skills and science of combustion.
Reinforces safety routines for ignition and extinguishing.
Enhances confidence by managing higher risk tasks responsibly.
Builds teamwork through shared preparation and roles.
Teaches practical outdoor cookery and heat management.
Typical hazards & measures
Undercooked meat on grills
— Probe thickest part with thermometer; achieve 70°C for 2 minutes or equivalent; turn often; record checks.
Prohibited fuels and toxic smoke
— Burn only dry, untreated wood or charcoal. Never burn pallets, treated or painted timber, plastics, aerosols, batteries or tins. Post a “what not to burn” list at the fire point and brief all helpers.
Fuel taint or contamination of food
— Cook only over untreated wood or food-grade charcoal; store clean fuel separately; keep dry before service.
Contact burns from hot metal
— Issue gauntlets and long tools; park hot pans on a trivet; tag handles; brief all to assume metal is hot; clear area during lifts with a spotter.
Burn first aid delayed or incorrect
— Position a burns kit and running water within 10m; cool burns under running water for 20 minutes, avoid creams or ice, and escalate per policy.
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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