Cooking on Open Fire Risk Assessment Template

Typical hazards & measures

• Toxic fumes — Educate participants on the dangers of burning unnatural materials like plastic or treated wood. Only use seasoned, dry wood for fires and never burn rubbish. Supervise the fire to ensure only approved materials are burned, reducing the risk of toxic fumes.
• 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.
• Toasting food — Supervise participants closely while toasting food over the fire. Limit the number of people near the fire at any one time, and ensure they use long-handled tools. Teach proper toasting techniques to avoid over-exposure to the heat or accidental burns.
• 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.
• 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.