Identify the Activity Location Who may be at risk?
Three course diabetic menu Kitchen Cooks and people eating the food
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 4. Determine a risk rating using the Risk Rating Matrix below
Tasks Hazards Risks Risk rating
1. Gather 1. Touching ingredients. 1 Allergic reactions to Ingredients. 2. using knives and other ingredients through skin Likelihood Impact Risk Rating 2. Prepare sharp tools. contact. 1 Possible 1 Minor/Moderat 1 Medium/High ingredients. 3. using the oven, stove 2 Cut self with knives and the 2 Possible e 2 Medium 3. Cook and deep fryer. other sharp objects. 3 Possible 2 Minor 3 Medium ingredients. 4. Eating the food. 4 Possible 3 Minor 4 Medium/High 3 Burns on skin with contact 4. Eat three 5. handling knives and 5 Possible 4 Minor/Moderat 5 Medium/High course meal. other sharp objects, with hot surfaces 4 Allergic reactions to food or e 5. Clean up area and have allergic 5 Minor/Moderat reactions to chemicals. get high blood sugar levels. 5 Allergic reactions to e ingredients through skin contact with chemicals, and cutting self with knives and the other sharp objects.