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RISK ASSESSMENT
Identify the Activity Location Who may be at risk?
Preparing a three-course meal Household kitchen The person preparing and cooking the meal, any helpers, and
the consumers

Identify hazards, risks and rate the risks:

Divide the activity into tasks
Identify the hazards and associated risks for each task
List risk controls already in place
Determine a risk rating using the Risk Rating Matrix below

Tasks Hazards Risks Risk Rating Existing Control

1. Preparing 1. Knives 1. Cuts Measures
ingredients 2. Heat and 2. Burns Likelihood Impact Risk Rating 1. Use knives
2. Cooking with hot surfaces 3. Fire 1. Possible 1. Moderate 1. High with caution
heat 3. Food 4. Slips and falls 2. Possible 2. Moderate 2. High and pay
3. Consuming 5. Allergic 3. Rare 3. Major 3. Low attention
reaction and 4. Possible 4. Moderate 4. High always while
food poisoning 5. Unlikely 5. Major 5. Medium using a knife.
2. Stay attentive
when using
heat.
3. Stay attentive
when using
heat or
flammable
items.
4. Stay attentive
while in the
kitchen.
5. Adhere to

Danielle Pullom 23/03/2017

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food safety
suggestions and
ensure no
Who conducted the risk assessment? Who approved the risk assessment?
Completed by: Danielle Pullom Approved by:
Signature: Signature:
Date: 18/ 03/ 2017 Date:

Education Queensland. (2017). CARA generic template [Table]. Retrieved from http://education.qld.gov.au/curriculum/carmg/

Danielle Pullom 23/03/2017

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