Cooking (indoor) Risk Assessment

Typical hazards & measures

• Choking on food — Teach participants to chew food thoroughly and avoid talking or rushing while eating. Avoid serving small, round foods that are high-risk choking hazards and cut all food into manageable, bite-sized pieces. Supervise closely during eating.
• Chemical safety in kitchens — Store all cleaning products in clearly labeled containers, separate from food preparation areas. Train participants on safe handling and correct PPE use when necessary. Emphasize the importance of never mixing chemicals and keeping them out of reach when cooking is in progress.
• Slips and trips — Clean spills immediately and use non-slip mats where necessary. Ensure all pathways are clear of obstructions, including cables, bags, or loose equipment. Supervise the movement of participants, especially when carrying hot items or sharp tools to prevent accidents.
• Faulty equipment — Inspect all equipment before the session to ensure it is in proper working order. Immediately remove any faulty or damaged equipment from the workspace and arrange for repairs or replacements. Train participants to report any malfunctions during use.
• Burns from hot surfaces, utensils, and ovens — Supervise participants when using heated equipment. Provide oven mitts or heat-resistant gloves, and assign only designated individuals to handle hot surfaces or utensils. Maintain clear space around ovens and stoves, store hot utensils safely, and teach correct handling techniques to avoid accidental contact.