Cooking (indoor) Risk Assessment Template

Typical hazards & measures

• Fire from faulty appliances — Regularly inspect and maintain all kitchen appliances to ensure they are in good working condition. Teach participants how to safely turn appliances on and off, and provide instruction on what to do in case of appliance malfunctions.
• Improper ventilation — Ensure that the kitchen is well-ventilated, particularly when using gas stoves or cooking with high heat. Open windows or use fans to circulate air, preventing the buildup of heat or harmful fumes. Explain the importance of maintaining good airflow during cooking activities.
• Sharp objects (knives, peelers) — Train participants on proper handling techniques for sharp tools. Supervise their use, and provide age-appropriate utensils. Assign tasks based on skill level, and ensure knives are stored safely when not in use to prevent accidental cuts.
• 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.
• Electrical appliances — Inspect all electrical appliances before use and position them close to sockets to avoid extension cords. Keep liquids away from plugs and devices, and never operate with wet hands. Secure or cover trailing cables, keeping walkways clear to prevent trips. Provide training on safe use and emergency shut-off.