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.
• Sudden flare-ups — Monitor wind conditions and educate participants on the risk of flare-ups. Always control the amount of wood added to the fire to prevent it from growing uncontrollably. Ensure participants stay a safe distance from the flames and avoid leaning over the fire.
• Exposure to extreme heat — Provide shaded areas or cooling stations for participants to rest away from the heat of the fire. Monitor participants for signs of heat exhaustion or overheating, and adjust activity levels accordingly. Ensure everyone is dressed appropriately for the weather.
• Burns from improper fire extinguishing — Ensure participants understand how to fully extinguish a fire before leaving the area. Use water to douse the flames, stir the ashes, and repeat the process to ensure no embers remain. Designate a leader to check the area before leaving the site.
• Inadequate first-aid kit — Ensure the first-aid kit is well-stocked with burn treatments, bandages, and necessary medications. Regularly check the contents of the kit, and replace used or expired items. Ensure at least one adult with first-aid training is always present during the activity.