Cooking on Open Fire Risk Assessment Template

Typical hazards & measures

• Inadequate supervision — Ensure there is sufficient adult supervision, with staff assigned to monitor different areas of activity. Supervisors should have a clear view of the fire and be close enough to intervene quickly if necessary. Assign roles to ensure full coverage during the activity.
• Crowding around the fire — Limit the number of participants around the fire to avoid overcrowding. Set up clear boundaries, and assign turns for approaching the fire. Participants should not be allowed to lean over or sit too close to the flames, especially during cooking.
• Dehydration — Remind participants to stay hydrated, especially when exposed to heat from both the fire and the sun. Regular water breaks should be scheduled, and participants should be encouraged to carry water bottles and drink frequently throughout the activity.
• Handling hot equipment — Use heat-proof gloves and long-handled utensils. Only adults or trained participants should handle hot items like pots or grills. Warn participants when equipment is removed from the fire, and provide close supervision to ensure tools are used correctly.
• Use of accelerants — Prohibit the use of accelerants like gasoline or lighter fluid. Only approved fire-starting methods, such as matches or fire steel, should be used under strict supervision. Educate participants on the dangers of using accelerants and how to safely light a fire.