Cooking on Open Fire Risk Assessment Template

Typical hazards & measures

• 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.
• Embers — Avoid using wood species that are prone to spitting embers, like chestnut. Make sure participants are wearing appropriate, fire-resistant clothing. Monitor the fire closely and ensure no one is positioned in areas where embers are likely to fly out.
• 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.
• Burns and scalds from hot liquids, steam, or food — Ensure cooking pots are placed on stable, level surfaces and always supervised. Use heat-resistant gloves when handling boiling liquids or hot food, and pour away from participants. Announce when moving hot items and clear the route beforehand. Remove lids slowly, angled away from faces to release steam safely. Test food temperature before serving, allow cooling time, and provide adult assistance for lifting or carrying heavy or hot items.
• Fire in dry conditions — Assess the risk of fire spread during dry periods and consider not using an open fire if conditions are too risky. If a fire is necessary, dampen the surrounding ground and ensure water buckets or fire extinguishers are on hand. Monitor the fire closely.