Cooking on Open Fire Risk Assessment Template

Typical hazards & measures

• Cross-contamination during cooking — Implement strict hygiene practices such as handwashing before food preparation. Use separate utensils for handling raw and cooked foods. Ensure all surfaces and cooking tools are cleaned after use, reducing the risk of foodborne illnesses and contamination.
• Burns from hot ashes — After cooking, allow sufficient time for ashes and coals to cool down before cleaning. Use water to fully extinguish any remaining embers, and only handle the ashes once they are cold. Ensure participants are aware of the risks and do not disturb the fire prematurely.
• Unstable fire pits — Ensure the fire pit is properly constructed and stable before lighting. Use rocks or metal fire rings to contain the fire and prevent it from spreading. Regularly inspect the pit for stability, especially if the ground is uneven or soft, and adjust as necessary.
• Falling into the fire — Maintain a safe distance around the fire by marking off an exclusion zone. Teach participants how to move safely around the fire, and ensure any inappropriate behavior results in immediate removal from the fire area. Supervise at all times to prevent falls.
• Using sharp utensils — Ensure participants are trained in the safe handling of knives and other sharp utensils. Only adults or older, trained participants should use these tools. Have a designated cutting area with supervision and provide appropriate gloves if necessary.