Risk Assessment

Item	Risk	Action
Floors	SlipsTrips	Keep Floors ClearTrain staff to warn of spillagesDo not mop customer area until shop closedKeep all stock and equipment stored neatly away
Bain Marie	Scolds and Burns	Train staff to lift with two handsIf items too heavy train staff to ask for helpEnsure Baine Marie is safely positioned on worktop.
Pans of SundriesE.g. peas, curry, gravy	Scolds and Burns	If item too heavy train staff to helpEnsure pan handles cannot be knockedDo not overfill pansUse back rings where ever possible
Cooking SundriesE.g. peas, curry, gravy	Contamination	Ensure heated above 72 degrees centigradeOnce cooked place in a tub with a lid or place lid on pan.Check for foreign bodies in peas etc prior and during cookingRefrigerate wherever possible
Fish	Contamination	Ensure delivery temperature correct <5 degrees C for wet and <18 degrees C for FrozenUnpack into plastic storage box with lid checking for foreign bodies and bones.Place in refrigerator as soon as deliveredRotate stock following top down system
Pies	Contamination	Check delivery Temperature <5 degrees CPlace in refrigerator immediatelyRotate stock ensuring old stock on highest shelfFreeze any surplus stock upon delivery in a sealed tub
Dry goods and packaging	Contamination	Check packaging is sealed and undamaged.Rotate stockStore in closed cupboard or on racking off the floor.Only open packed being used and in the case of trays only have minimum needed to stock counter.
Electrical Equipment	Electric shockInjuryContamination	Staff to report faults to shift managerDaily checks made of temperatures for refrigerators and freezersPAT testing every yearWeekly visual check of cases, sockets and wires
Range	FireBurns	Only trained staff to operateNever run oil level too lowTrain staff to switch pans off when filteringWhen adding oil place in basket and lower into pansPlace food into oil without splashingKeep range service up to dateDucting to be cleaned annuallyGrease trap cleaned weekly
Pests	Contamination	Ensure building sealedPest control visit quarterlyEnsure all stock and equipment regularly moved and cleaned underStore products in sealed containers or off floor
Chemicals	InjuryContamination	Store chemicals in correct containersStore chemicals away from food productsTrain staff which chemicals should be used whereTrain staff on correct dilution levels and usage.