Create clear, professional risk assessments in minutes. List hazards, set measures and assign responsibilities, then download a clean PDF branded with your organisation.
Create a professional, comprehensive risk assessment for campfire & outdoor cooking in scouting & guiding 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 campfire & outdoor cooking in scouting & guiding settings. You can add, remove or adapt items to match your context.
Potential benefits
Strengthens resilience by preparing food in varied outdoor conditions.
Encourages teamwork as participants share responsibilities around meals and fire safety.
Teaches valuable life skills, including safe fire lighting, food preparation, and cooking.
Builds confidence through mastering practical outdoor cooking techniques.
Develops environmental awareness through sustainable fire management practices.
Typical hazards & measures
Sharp prep tools and chopping areas
— Define a knife zone with stable boards, safe passing rules and a blood-bubble perimeter. Use gloves for carving, store blades sheathed when not in use, and run a tool issue and count-back at close.
Waste, wildlife and site impact
— Bag food waste in sealed containers and remove nightly; keep tents zipped and ban food in sleeping areas. Strain and dispose of grey water properly; use existing rings or firepans and leave no trace on departure.
Programme management around the fire
— Sequence songs, skits and cooking so only the assigned team is within the work arc. Keep spectators seated beyond the boundary, rotate roles, and pause programme if discipline slips near heat.
Carbon monoxide and ventilation
— Do not use stoves, BBQs or embers inside tents, shelters or vehicles. Cook in open, ventilated areas; brief symptoms and response, and consider CO alarms for enclosed buildings. Reinforce post-cooking ember bans indoors.
Flame control and supervision
— Keep fires small and attended at all times with a named fire warden. Set seating boundaries, manage numbers at the ring, and halt activity if behaviour slips. Establish stop signals and end with a supervised, recorded extinguish-and-cold check.
How to use this template
Click Create Risk Assessment: Campfire & Outdoor Cooking to begin immediately.
Review suggested hazards and measures, then tailor as needed.
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