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.
• 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.
• 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.
• 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.