Riverton Baptist Community Church - Risk Assessment for Food - BBQ - Supply, Preparation and Serving

Transcription

1 Assessment Team 1 Mike Bullard 2 Tom James 3 Sarah French 4 Barbara Jamieson Notes: Compliance to City of Canning 'Best Practice - Information for Food Stall Operators and Handlers' is required in addition to this risk assessment. This information is made available with the 'Charitable Event Food Application Form' and included at the back of this risk assessment 5 Receival of food Physical - Allergic Reaction 1. Foods containing allergens are items Allergens identified and kept separate 2. Nut oils, soy oils or sesame oils are not used for cooking M New Microbiological Food poisoning 1.Food to be within use-by date 2.Perishable food to be stored below 5 C. Fridge and freezer storage if available otherwise eskys with ice are used. Ice to be checked in eskys at regular intervals to ensure correct temperature 3. Sauces or condiments supplied must be in squeeze type dispensers or single serve sealed packets Physical - Pest infestation insect bite / spread of disease Inspection prior to storage / use Food kept in sealed packages until required Food kept covered Authorised by: Tom James Version 1-22 Feb CURRENT 1 of 11

2 Preparation of Microbiological - Food poisoning food poor food handling 1. Handwashing - dedicated handwashing area. Hands must be washed between handling uncooked meats and ready to eat foods or whenever hands are likely to contaminate food. 2. Separate chopping boards and utensils to be used when preparing meats and salads / ready to eat foods 3. Utensils and gloves are used to handle the food. 4. Utensil Washing - dedicated utensil washing area. Utensils are washed whenever dirty or contamination likely 5. Food handlers - clean person, attire and habits 6. Food handlers must not participate if they have had a food related illness in the last 48 hours. No cuts or sores on food handlers. Any cuts/sores must be completely covered. 7. Clean utensils stored away in when not in use. New Authorised by: Tom James Version 1-22 Feb CURRENT 2 of 11

3 Physical Cuts from sharp knives Preparation of food 1. Knives are stored appropriately to prevent injury 2. Knives are stored away from children 3. Scissors are to be used to open food packages New Setting up BBQ / Tables etc. Microbiological Physical - Allergens due to poorly cleaned or contaminated BBQ plate Food poisoning Allergic reaction Ensure hot plate is adequately cleaned prior to use Authorised by: Tom James Version 1-22 Feb CURRENT 3 of 11

4 Physical - faulty Explosion BBQ: Fire Setting up BBQ / Damaged gas Tables etc. cylinder Physical injury Gas cylinder test and burns out of date Faulty gas connection Faulty pipes Faulty taps 1. Visual inspection of the BBQ, gas cylinder for damage prior to use. BBQ not to be used if it is believed to be damaged. 2. Check that the gas cylinder is in good condition and within test date (10 years) 3. Check that the taps are working correctly. Note: taps must be turned off prior to connecting to a gas cylinder. 4. Gas fuse safety cut off device installed 5. If there is a suspected gas leak then the gas is turned off. 6. BBQ is located away from combustible material and air intake areas 7. BBQ is not operated if there is a fire risk due to wind direction 8. BBQ to be located in a supervised area free of vehicle and pedestrian traffic 9. Dry Chemical Fire Extinguisher to be available at food stall New Authorised by: Tom James Version 1-22 Feb CURRENT 4 of 11

5 Cooking the Microbiogical Food poisoning food Physical - due to Allergens undercooking Allergic reaction due to cross contamination 1. Separate tongs / plates are used for raw and cooked meats 2. Food containing allergens are to be cooked separately from other foods to prevent cross contamination 3. Hands are washed regularly and handling of foods directly with hands is avoided 4. Only the food that can be cooked at one time is taken out of the fridge / esky 5. Food is turned and moved around the BBQ for even thorough cooking. 6. Food is served hot immediately after cooking. M New Physical - hot surfaces Burns Fire due to excess grease 1. The BBQ is fully supervised at all times 2.The BBQ is not overloaded 3. Suitable BBQ utensils are used to handle the food 4. A catchment container / tray is used for excess grease scraped down from the BBQ. This container / tray is inspected regularly to ensure it does not overflow. Authorised by: Tom James Version 1-22 Feb CURRENT 5 of 11

6 Serving the food Microbiological - Food poisoning poor food handling 1. Adequate hand washing and gloves are used by all persons serving food. 2. food is not displayed. Food is assembled at the time of order. Serviette is used when handling buns, utensils are used for other items. 3. If cuttlery is to be provided these must be single serve, protected from contamination and stored with handle up 4. Exchange of money (if applicable) is handled by a separate person who does not handle the food. New Packing up the BBQ Physical - Gas Explosion Fire Gas on BBQ turned off after use and prior to moving. - Hot surfaces Physical injury and burns Shield hot areas or allow BBQ to cool and remove grease container / tray prior to moving the BBQ Authorised by: Tom James Version 1-22 Feb CURRENT 6 of 11

7 Hazards relevant at all stages of the activity Movement Physical - Bruising / fracture 1. work area should be kept clear of around work Trip/Slip/Fall obstructions areas 2. Any spillages should be cleaned up immediately 3. ighting is in good working order appropriate to tasks 4. Pedestrian access to work areas restricted Working outdoors Physical - UV exposure Sunburn Heat exhaustion Fatigue 1. Tarp installed if appropriate 2. Full brim hat required for work in full sun when sunburn is likely 3.Sunscreen to be worn when working in full sun when sunburn is likely 4. Regular breaks and fluids taken to prevent heat exhaustion New Physical - rain Electric shock from wet electrical equipment 1. Electrical equipment to be adequately covered from rain or if possible electrical equipment not used outside in wet weather. Note: If adverse weather then the BBQ should be stopped Authorised by: Tom James Version 1-22 Feb CURRENT 7 of 11

8 Manual Strain, back/neck Handling of injuries items Physical - ifting, moving heavy / bulky items eg: tray of dishes from dishwasher. Electrical Physical - Electrical 1. Electric shock or burn from faulty equipment 2. Fire 1. A trolley should be used to transport heavy items 2. Two or more person lift to be used if item is heavy 3 Correct safe lifting techniques are to be used 4. High shelves to be used for light items only 1. Electrical equipment is operated according to manufacturers' instructions 2. All portable electrical equipment is test and tagged at correct intervals 3. Electrical cables and plugs should be regularly inspected by the user for damage 4. Any defective equipment should be labelled 'Out of Service' and reported for repair 5. Dry chemical fire extinguisher to be available at food stall New Tarps / Coverings Physical Impact injury 1. Tarp to be adequately secured in place. 2. Tarp to be removed if adverse wind conditions with wind speeds that are making the tarp unstable. Authorised by: Tom James Version 1-22 Feb CURRENT 8 of 11

9 Cleaning Microbiological - Illness 1. Paper towel to be used to clean up food spills. contamination 2. Designated cleaning cloth used for wiping of bench tops and tables. Cloths are replaced regularly New Disposal of waste Microbiological Illness Food scraps / waste to be disposed of in lined and covered waste bins away from cooking, preparation and serving areas physical cuts from sharp objects Sharp objects are wrapped (if required) and / or placed in bins so as not to cause injury for others using the bin or removing the bin bag to bulk waste bin Authorised by: Tom James Version 1-22 Feb CURRENT 9 of 11

10 New Compliance to City of Canning 'Best Practice - Information for Food Stall Operators and Handlers' is required in addition to this risk assessment. This information (as below) is made available with the 'Charitable Event Food Application Form' Authorised by: Tom James Version 1-22 Feb CURRENT 10 of 11

11 New Authorised by: Tom James Version 1-22 Feb CURRENT 11 of 11