Camps & Overnights Risk Assessment Template

Typical hazards & measures

• Camp equipment failure — Inspect tents, poles, stoves, and ropes pre-trip, tagging faults and replacing damaged kit. Train young people in basic repairs, carry spares, and practice erecting shelters. Store gear properly, dry thoroughly after rain, and log defects for maintenance.
• Open flames and cooking equipment — Designate a fire/cook zone 10m from tents with clear boundaries, water/sand and extinguishers ready. Supervise lighting and use of gas or solid-fuel stoves, keep pans attended, tie back hair, secure long sleeves, and enforce no-running, no-aerosols, and a strict cold-ash disposal routine.
• Food hygiene and catering — Appoint a food lead. Use clean prep areas, handwash before handling food, separate raw/cooked boards, and cook/reheat to safe temps. Keep chilled food in cool boxes below 5°C with rotation logs, date labels and allergen info. Wash up with hot water, air-dry, and disinfect surfaces after each meal.
• Manual handling and lifting — Demonstrate safe lifting, team-carry heavy tents and catering crates, and use trolleys where possible. Avoid twisting, keep loads close, and pace arrivals to reduce rush. Adults manage gas bottle moves with gloves. Build in rest stops, rotate tasks, and check for uneven ground before setting down.
• Group dynamics and behaviour — Set clear camp rules, promote peer leadership, and use team-building tasks to strengthen cooperation. Train leaders in conflict resolution, encourage open communication, and include wellbeing check-ins. Assign a safeguarding officer and ensure all adults are briefed on behaviour policies.