Cooking (indoor) Risk Assessment Template

Typical hazards & measures

• Over-excitement or distraction during cooking — Establish a calm, structured approach to cooking sessions, where each participant is given clear instructions and roles. Use a code of conduct to set behavior expectations and provide regular breaks to maintain focus and avoid accidents caused by distraction.
• Unattended cooking — Establish a system where participants are always assigned to monitor cooking equipment, particularly stoves and ovens. Incorporate timers and frequent checks to ensure nothing is left unattended, reducing the risk of fire or burning food.
• Safeguarding — Ensure all staff and volunteers have undergone appropriate safeguarding training and are aware of their roles in protecting children. Maintain clear lines of communication between staff, and designate a safeguarding officer to handle any concerns.
• Gas appliances — Regularly inspect and maintain all gas stoves and ovens, ensuring safe ignition and shut-off. Install and test carbon monoxide detectors. Teach participants how to detect gas leaks, operate appliances safely, and respond to emergencies. Restrict gas-related repairs and adjustments to trained staff only.
• Improper chopping techniques — Demonstrate safe knife handling techniques, including proper grips and the use of cutting boards. Ensure hands are dry before chopping, and supervise closely. Provide smaller, safer utensils for younger participants and always cut away from the body.