| Hazard |
Who is at Risk |
L |
S |
Initial Risk |
Control Measures |
L |
S |
Residual Risk |
| Hot water boilers / hot liquids — burns and scalds to staff and customers |
Staff, public | 2 | 2 | 4 LOW |
- Boilers placed on stable, level tables capable of taking weight.
- Gas lines correctly routed and stowed away from pedestrian areas to prevent tripping.
- Careful handling of all hot liquids at all times.
- No cross-traffic of staff in hot drink service areas.
- Warn customers cups are hot; offer lids and trays. Staff trained in hot liquid handling.
|
1 | 2 | 2 LOW |
| External cooking equipment (ovens, grills, hog roasts) — burns and injury to staff and public |
Staff, public | 3 | 2 | 6 LOW |
- HAZARD signs placed around all hot cooking equipment.
- Physical barriers used to keep public at least 2 m from cooking equipment.
- Only trained, designated staff to operate cooking equipment.
- Equipment not left unattended during operation.
- Staff briefed on equipment hazards at start of every event.
|
2 | 2 | 4 LOW |
| Gas leaks / explosions from LPG-fuelled equipment |
Staff, public | 2 | 3 | 6 LOW |
- All gas connections leak-tested with soapy water before each event. See also RA-009 (LPG / Gas Safety).
- Designated trained staff operate all gas equipment.
- Gas turned off at cylinder when equipment not in use.
- Public kept away from gas equipment and cylinders at all times.
- Equipment maintained in accordance with manufacturer guidelines and annual gas safety check on file.
|
2 | 2 | 4 LOW |
| Electrical cables and equipment — electric shock, burns, equipment damage |
Staff, public | 2 | 2 | 4 LOW |
- Cables routed away from water and pedestrian routes; secured where necessary.
- All electrical equipment visually inspected before use for damage or defects.
- All electrical equipment PAT tested annually. Current PAT certificate on file.
- RCD protection used on all outdoor electrical connections.
|
1 | 2 | 2 LOW |
| Uneven or hazardous ground — slips, trips and falls |
Staff, public | 2 | 2 | 4 LOW |
- Site walk-through conducted before set-up to identify uneven surfaces, holes, or hazards.
- Hazards marked and pedestrian flow directed away from uneven areas where practicable.
- Staff and customers warned of specific ground hazards at each event.
- Appropriate footwear required for all staff (no open-toe shoes).
|
1 | 1 | 1 LOW |
| Knives and sharp objects — cuts and serious injury to staff |
Staff | 2 | 3 | 6 LOW |
- All knives stored securely in knife blocks or roll when not in use.
- Only trained staff to handle knives and sharp kitchen equipment.
- Staff not to carry knives without a safe carrier or sheath; blade always pointing downwards.
- Cut-resistant gloves available for high-risk cutting tasks.
|
2 | 2 | 4 LOW |
| Manual handling — lifting boxes, equipment, stock, tables; musculoskeletal injury |
Staff | 3 | 1 | 3 LOW |
- Manual handling awareness covered at staff induction. Correct technique demonstrated.
- Heavy or awkward loads split where practicable; team lifts used for large items.
- Sack trucks and trolleys provided for heavy stock movement.
- Staff to report any manual handling concerns to event manager immediately.
|
2 | 1 | 2 LOW |
| Poor lighting during set-up, service or breakdown — trips, hidden hazards |
Staff | 3 | 1 | 3 LOW |
- Staff advised to stick to lit routes only in poorly lit areas.
- Head torches / hand torches carried by senior staff at all events with late breakdown.
- Event organiser contacted in advance if inadequate site lighting is expected.
|
2 | 1 | 2 LOW |
| Cleaning chemicals / COSHH — dermatitis, skin irritation, inhalation |
Staff | 1 | 3 | 3 LOW |
- COSHH assessment completed for all cleaning chemicals in use. Staff trained on safe use.
- PPE (gloves, apron) provided and worn when using cleaning chemicals.
- Chemicals stored securely in original containers with lids closed when not in use.
|
1 | 1 | 1 LOW |
| Broken glass — contamination of food, cuts to staff and customers |
Staff, public | 3 | 1 | 3 LOW |
- Glass-free policy in food preparation areas wherever practicable.
- Broken glass swept up immediately and disposed of separately (not in general refuse bags).
- Bin bags containing broken glass carried away from the body and clearly labelled.
- Staff trained in broken glass procedure at event briefing.
|
1 | 1 | 1 LOW |