Cooking (indoor) Risk Assessment Template

Typical hazards & measures

• Hot liquids, steam, or food — Supervise participants closely when handling boiling liquids or steam. Teach safe lifting and pouring techniques, open lids away from the body, and move slowly near heat sources. Provide heat-resistant gloves or mitts if appropriate, use stable surfaces, and keep pots and pans away from edges to prevent spills.
• Food hygiene & safe storage — Store perishable foods in sealed containers at safe temperatures and label with use-by dates. Cook food to correct internal temperatures, using thermometers where needed. Enforce thorough handwashing and regular workstation cleaning before, during, and after cooking. Prevent contamination by keeping raw and cooked foods separate.
• Heatstroke in hot kitchens — Ensure proper ventilation and encourage regular water breaks to avoid dehydration. If the kitchen becomes too hot, provide fans or open windows to cool the area down. Avoid overworking participants in extreme heat conditions.
• 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.
• Food allergies — Gather and verify allergy information prior to the activity. Ensure allergens are kept separate and clear labels are used. Teach participants about the importance of handling food for those with allergies and reinforce precautions to avoid cross-contamination.