Cooking (indoor) Risk Assessment Template

Typical hazards & measures

• Allergic cross-contact — Designate specific areas and utensils for allergen-containing ingredients. Use color-coded tools to avoid accidental cross-contact. Instruct participants on the importance of cleaning thoroughly between handling allergen and non-allergen items.
• Running in the kitchen — Implement a strict no-running rule in the kitchen area to minimize the risk of collisions, trips, or accidents. Regularly remind participants of this rule and enforce it consistently, particularly when hot items or sharp tools are in use.
• Overcrowding in the kitchen — Limit the number of participants in the kitchen at any one time, and designate roles for each person to prevent too many people working in a small space. Ensure pathways are clear, and workstations are adequately spaced to avoid accidents.
• Raw or undercooked food — Ensure participants are supervised when cooking raw foods such as meat or eggs. Provide thermometers to check internal temperatures. Teach proper cooking techniques, and stress the importance of hygiene when handling raw and cooked items to avoid cross-contamination.
• Unsuitable clothing (loose sleeves, sandals) — Instruct participants to wear appropriate kitchen attire, including closed-toe shoes, and avoid loose clothing that could catch fire or get caught in appliances. Provide aprons and hairnets to promote hygiene and safety. Emphasize the importance of proper kitchen attire.