Outdoor Picnic/Barbecue Risk Assessment Template

Typical hazards & measures

• Improper waste disposal — Provide clearly marked trash and recycling bins around the site. Inform participants about proper disposal methods for different types of waste, especially food, plastic, and paper. Conduct a post-event cleanup to ensure no litter is left behind.
• Food contamination — Provide handwashing stations and encourage all participants to wash hands before eating. Store food in sealed containers to avoid contamination from insects or dirt. Use clean utensils and ensure hygiene when handling food.
• Cross-contamination from food handling — Separate raw and cooked foods during preparation and serving. Use different utensils, cutting boards, and containers for meat and non-meat items. Ensure participants handling food wash hands frequently and wear gloves when necessary.
• Unsupervised fire pits or portable stoves — Set up a designated fire pit or stove area, away from foot traffic and flammable materials. Only allow supervised use by adults or trained individuals. Provide clear instructions for lighting and extinguishing fires safely.
• Insect stings or bites — Encourage participants to wear insect repellent and long sleeves/pants. Have a first-aid kit ready with antihistamines and sting treatment supplies. Check the area for any hives or nests before the event begins.