| Hazard |
Who is at Risk |
L |
S |
Initial Risk |
Control Measures |
L |
S |
Residual Risk |
| BBQ fire — mismanagement causing fire, damage to property, injury to staff and public |
Staff, public | 2 | 3 | 6 LOW |
- BBQs set up in outdoor area with adequate clearance from structures, vehicles, and public.
- Only trained staff to light and operate BBQ equipment.
- BBQ attended by a member of staff at all times during operation.
- Water fire extinguisher (or bucket of water) within 2 m of BBQ at all times. Fire blanket available.
- No accelerants (petrol, paraffin, lighter fluid) permitted. Only approved firelighter blocks used.
- Public exclusion zone of minimum 2 m maintained around all cooking equipment.
|
1 | 3 | 3 LOW |
| Hot ash and embers — fire risk and burns during and after cooking |
Staff, public | 2 | 2 | 4 LOW |
- Ash and cinders doused with water before disposal. Multiple waterings required — embers remain very hot for extended periods.
- Hot ash disposed of only in approved metal ash containers — never in plastic bins or general refuse.
- Ash containers placed on non-combustible surface away from public and vehicles.
- BBQ grills not moved until fully cooled.
|
1 | 2 | 2 LOW |
| Undercooking — food poisoning from undercooked meat (salmonella, campylobacter, E. coli) |
Staff, public | 3 | 1 | 3 LOW |
- Only trained staff to cook BBQ food.
- Core temperature of all cooked meat verified at minimum 75°C before service using calibrated probe thermometer.
- Meat checked: centre must not be pink, juices must run clear when tested with a clean skewer.
- Temperature records maintained on HGFD Contract Sheet / HACCP temperature log.
- Food not served if temperature cannot be verified — returned to cooking until compliant.
|
2 | 1 | 2 LOW |
| Poor hygiene — bacterial spread causing food poisoning |
Staff, public | 2 | 2 | 4 LOW |
- All staff trained in and following handwashing procedure: before and during food preparation, after handling raw meat, after toilet use.
- Protective gloves and aprons provided to all food-handling staff.
- Staff prohibited from handling food when suffering from vomiting, diarrhoea, jaundice, or infected wounds.
- Blue waterproof plasters on all cuts. Staff with skin infections stood down from food contact duties.
|
2 | 1 | 2 LOW |
| Cross-contamination — transfer of bacteria from raw to ready-to-eat food |
Staff, public | 2 | 2 | 4 LOW |
- Raw and ready-to-eat foods stored, transported, and prepared in separate containers at all times.
- Colour-coded chopping boards and utensils: Red (raw meat), Yellow (cooked meat), Green (salad/veg).
- Hands washed thoroughly after touching raw food before handling ready-to-eat food.
- Separate sets of tongs used for raw and cooked items — never interchanged.
- Raw meat stored at bottom of cool box / fridge so it cannot drip onto other foods.
|
2 | 2 | 4 LOW |
| Burns and scalds to staff from cooking equipment and hot surfaces |
Staff | 2 | 2 | 4 LOW |
- Heat-resistant gloves and oven gauntlets provided and worn when handling hot equipment.
- Staff briefed on hot surface locations at start of each event.
- First aid kit on site with burn treatment supplies. Burns treated immediately with cool running water (10 minutes minimum).
- Serious burns: call 999 immediately.
|
1 | 2 | 2 LOW |