Le Chef Award Winning Chefswear

Risk Assessment of:

Use of Gas Oven/Stove/Solidtop/Woks

Department/Location: Kitchen

Staff Involved: Chefs

Description of Operation	Oven lit using taper/sparker and allowed to raise to cooking temperature.  Hot food/trays taken out of oven after cooking and carried to preparation table.
Previous Accidents:

Hazards Involved/Arise	People Affected	Existing Controls
Contact with hot surfaces, oil or food Burns to hands and exposed limbs Dropping trays on feet Gas explosions Fire Carbon monoxide poisoning	Chefs Contractors Special considerations: Inexperienced staff	Installation and annual maintenance by CORGI approved person Localised isolating valve provided Gas regulator provided Adequate fire precautions Training of staff regarding hazards and controls Provision of oven cloths to all chefs Provision of oven gauntlet gloves in kitchen Pan handles not allowed to protrude and maintained in a good condition Pans not overfilled All control knobs present

Severity: High

Numbers Affected: One-Many

Likelihood: Unlikely

Risk Factor: Medium

Additional Controls Required	Date Com'd	Additional Controls Required	Date Com'd
Completed by:	Assessment Date:	Date to be Completed:	Review Date:

Risk Assessment of:

Use of Electric Oven/Stove

Department/Location: Kitchen

Staff Involved: Chefs

Description of Operation	Oven switched on and allowed to reach cooking temperature.  After cooking, hot food/trays taken out of the oven and carried to preparation tables.
Previous Accidents:

Hazards Involved/Arise	People Affected	Existing Controls
Contact with hot surfaces, oil or food Burns to hands and exposed limbs Dropping trays on feet Electrical shock and burns Fire	Chefs Contractors Special considerations: Inexperienced staff	Equipment installed and subject to annual recorded maintenance by competent person Equipment not used if defective Training of staff regarding hazards and controls Adequate fire precautions Provision of oven cloths to all chefs Provision of oven gauntlet gloves in kitchen Pan handles not allowed to protrude and maintained in a good condition Pans not overfilled See separate manual handling assessment

Severity: Significant

Numbers Affected: One

Likelihood: Possible

Risk Factor: Medium

Additional Controls Required	Date Com'd	Additional Controls Required	Date Com'd
Completed by:	Assessment Date:	Date to be Completed:	Review Date:

Risk Assessment of:

Use of Combination Oven

Department/Location: Kitchen

Staff Involved: Chefs

Description of Operation	Oven switched on and allowed to reach cooking temperature.  Food cooked and removed from oven and carried to preparation table.  Steam released when door opened.
Previous Accidents:

Hazards Involved/Arise	People Affected	Existing Controls
Contact with hot surfaces or food Burns to hands and exposed limbs Scalds by steam when opening door Electric shock Fire	Chefs Contractors Special considerations: Inexperienced staff	Installation and equipment subject to annual recorded maintenance by competent person Defective equipment not used Training of staff regarding hazards and controls when using the equipment Provision of oven cloths to all chefs Provision of oven gauntlet gloves in kitchen Provision of oven cloths to all chefs Provision of oven gauntlet gloves in kitchen Display of notice regarding steam emission when door opened Clearly identified electrical isolation switch

Severity: Significant

Numbers Affected: One

Likelihood: Possible

Risk Factor: Medium

Additional Controls Required	Date Com'd	Additional Controls Required	Date Com'd
Completed by:	Assessment Date:	Date to be Completed:	Review Date:

Risk Assessment of:

Use of Gas Grillers/Salamanders

Department/Location: Kitchen

Staff Involved: Chefs

Description of Operation	Grill lit using sparker/taper and allowed to heat up, food cooked and removed for service
Previous Accidents:

Hazards Involved/Arise	People Affected	Existing Controls
Burns to hands and exposed limbs Gas explosions Fire Trays falling out Carbon monoxide poisoning Contact with hot surfaces	Chefs Contractors Special considerations: Inexperienced staff	Installation and annual recorded maintenance by CORGI approved person Defective equipment not used Wall mounted units not sited above cooking equipment Fitting of gas regulator Identified main and localised cut off valve Handle on salamander in good condition Training regarding hazards and controls when using equipment Correct lighting procedure followed Provision of oven cloths to all chefs

Severity: High

Numbers Affected: One-Many

Likelihood: Unlikely

Risk Factor: Medium

Additional Controls Required	Date Com'd	Additional Controls Required	Date Com'd
Completed by:	Assessment Date:	Date to be Completed:	Review Date:

Risk Assessment of:

Use of Deep Fat Fryer (Electric)

Department/Location: Kitchen

Staff Involved: Chefs

Description of Operation	Unit switched on and oil heated to cooking temperature. Basket filled and lowered into hot oil.  Once cooked, food removed and excess oil allowed to drain off.
Previous Accidents:

Hazards Involved/Arise	People Affected	Existing Controls
Burns to all unprotected parts of the body from fat/oil by contact Electrical shock Fire due to overheating of oil Slippery floors due to spilled fat Burns whilst emptying oil	Chefs Contractors Maintenance Personnel Special considerations: Inexperienced staff	Thermostat control must be serviced regularly to ensure the oil cannot overheat. Installation and equipment subject to annual recorded maintenance by competent person Defective equipment isolated and not used Fire blanket or lid in close proximity Identified electrical isolating switch Training of staff regarding hazards and controls when using equipment Only emptied when oil is cooled - below +40°C. Display of notice inside door re: only empty when oil is cooled Cold oil never put into hot oil Fire suppression system installed

Severity: Significant

Numbers Affected: One

Likelihood: Possible

Risk Factor: Medium

Additional Controls Required	Date Com'd	Additional Controls Required	Date Com'd
Completed by:	Assessment Date:	Date to be Completed:	Review Date:

Risk Assessment of:

Use of Deep Fat Fryer (Gas)

Department/Location: Kitchen

Staff Involved: Chefs

Description of Operation	Unit lit using taper/sparker and oil heated to cooking temperature.  Basket filled and lowered into hot oil, once cooked, food is removed and excess oil allowed to drain off.
Previous Accidents:

Hazards Involved/Arise	People Affected	Existing Controls
Burns to all unprotected parts of the body by contact Gas explosion Fire due to overheating of oil Slippery floor due to spilled oil/fat Carbon Monoxide poisoning	Chefs Contractors Maintenance Personnel Special considerations: Inexperienced staff	Thermostat control must be serviced regularly to ensure the oil cannot overheat. Installation and annual recorded maintenance by Corgi approved person Defective equipment isolated and not used Identification of main and localised gas cut off valve Provision of gas regulator to equipment Fire blanket and or lid provided in close proximity Only emptied when oil is cooled - below +40°C. Training of chefs regarding hazards and controls when using equipment Notice displayed inside door stating not to be emptied whilst the oil is hot Cold oil never put into hot oil Fire suppression system installed

Severity: High

Numbers Affected: Few-Many

Likelihood: Possible

Risk Factor: Medium

Additional Controls Required	Date Com'd	Additional Controls Required	Date Com'd
Completed by:	Assessment Date:	Date to be Completed:	Review Date:

Risk Assessment of:

Knife and Cleaver Use

Department/Location: Kitchen

Staff Involved: Chefs

Description of Operation	Appropriate sharp knife and appropriate cutting surface utilised for cutting/slicing food stuffs.
Previous Accidents:

Hazards Involved/Arise	People Affected	Existing Controls
Cuts to hands Stabs to body Contact with blade	Chefs/KP's Cleaners Special considerations: Inexperienced staff	Use of correct knife Knives are sharp Arrangements for knife sharpening in place Safe storage provided (blades flat and pointing away) Training of staff regarding safe use of knives Knives carried flat at the persons side Dropped knives not caught Knives not left in sinks

Severity: Medium

Numbers Affected: One

Likelihood: Likely

Risk Factor: Medium

Additional Controls Required	Date Com'd	Additional Controls Required	Date Com'd
Completed by:	Assessment Date:	Date to be Completed:	Review Date:

Risk Assessment of:

Use of Food Mixer

Department/Location: Kitchen

Staff Involved: Chefs

Description of Operation	Ingredients placed into food mixer and guard put in place.  Machine operated and once mixing completed, ingredients then removed
Previous Accidents:

Hazards Involved/Arise	People Affected	Existing Controls
Limbs being trapped in the machine Clothing, hair, etc., becoming entangled Manual handling Electrical shock	Chefs Maintenance Personnel Contractors Special considerations: Inexperienced staff	Appropriate guard put in place and locked before use. Safe equipment purchased and subject to annual recorded maintenance by competent person Defective equipment not used Electrical isolating switch clearly identified and labelled Training of staff regarding hazards and controls when using the equipment Training in manual handling provided No person under 18 allowed to operate or clean machine Display of dangerous machines notice Use of castor framed trolleys to move large mixing bowls Portable appliance testing User checks; Visual Inspection by Competent Person

Severity: Significant

Numbers Affected: One

Likelihood: Unlikely

Risk Factor: Low

Additional Controls Required	Date Com'd	Additional Controls Required	Date Com'd
Completed by:	Assessment Date:	Date to be Completed:	Review Date:

Risk Assessment of:

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Staff Involved:

Description of Operation
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Additional Controls Required	Date Com'd	Additional Controls Required	Date Com'd
Completed by:	Assessment Date:	Date to be Completed:	Review Date: