RISK ASSESSMENT
Risk Assessment Task/ Location Kitchen - Home
Person Conducting the Risk Assessment Supervisor of the Area
Samuel Dobson
Positio n Positio n
Director
Da te Da te
02/11/11
Signatur e Signatur e
Samuel Dobson
Director
02/11/11
Notes: Large generic home kitchen, not an industry kitchen
Hazard Identification
No. What harm can happen to people or equipment Risk Score*
Risk Assessment
List any Control Measures already implemented
Risk Control
Describe what can be done to reduce the harm Whom Responsible When By
Review
Are the Controls Effective? Date Finalised
1 Slips and trips - Cast and crew may be injured if they, Knock Into objects or slip over objects or spillages
.Make sure the work areas kept tidy, location is goods stored suitably well house kept till etc. day of visit. .kitchen equipment F .Make sure the area maintained properly to is well lit prevent leaks onto floor. . On day of shoot position equipment and wires out of the way of doors and possible Obstacles
.Good housekeeping
. Director 13/11/11
2 Contact with hot surfaces, burns through hot pots and pans, raw flames 3 Knives - Cast and Crew could suffer from cuts on contact
M .Cast and crew warmed about the hot surfaces .Running tap available
Ensure handles on pots are heat resistant
Director
13/11/11
M Knifes suitable stored away as to avoid contact Crew and Cast must wash their hands after every contact with uncooked meat Tell cast and crew not to use knifes in any circumstance Use other equipment to pick up food if possible Further remind to wash hands 5 Electrical malfunction or extrication M Electrical equipment not be in the near proximity of water sources Remind cast a crew to dry hands after washing Make sure plug sockets are not overloaded Director 13/11/11 Director 13/11/11
4 Food handling - Poisoning can occur from raw meats from unwashed hands M Director 13/11/11
Risk Assessment
What is a hazard?
A Could people be injured or made sick by things such as: Noise Light Radiation Toxicity Infection High or low temperatures Electricity Moving or falling things (or people) Flammable or explosive materials Things under tension or pressure (compressed gas or liquid; springs) Any other energy sources or stresses Biohazardous material Laser C Can workplace practices cause injury or sickness? Are there heavy or awkward lifting jobs? Can people work in a comfortable posture? If the work is repetitive, can people take breaks? Are people properly trained? Do people follow correct work practices? Are there adequate facilities for the work being performed? Are universal safety precautions for biohazards followed? Is there poor housekeeping? Look out for clutter Torn or slippery flooring Sharp objects sticking out
Doc No:1 Created: Dec 2004 Next Review: August 2005
What could go wrong? What if equipment is misused? What might people do that they shouldnt How could someone be killed? How could people be injured? What may make people ill? Are there any special emergency procedures required?
How might these injuries happen to people? Broken bones Eye damage Hearing problems Strains or sprains Cuts or abrasions Bruises Burns Lung problems including inhalation injury/ infection Skin contact Poisoning
A. Take Step 1 rating and and select the correct line. B. Take Step 2 Rating select the correct column. C. The calculated risk score is where the two ratings cross on the matrix below. H = High, M = Medium, L = Low
Obstacles
Needle-stick injury What are the special hazards? What occurs only occasionally-for example during maintenance and other irregular work?
Imagine that a child was to enter your work area What would you warn them to be extra careful of? What would do to reduce the harm to them?
How to Assess Risk Step 1 Consider the Consequences
What are the consequences of this incident occurring? Consider what could reasonably have happened as well as what actually happened. Look at the descriptions and choose the most suitable Consequence.
Step 2 Consider the Likelihood
What is the likelihood of the consequence identified in step 1 happening? Consider this without new or interim controls in place. Look at the descriptions and choose the most suitable Likelihood.
Step 3 Calculate the Risk
CONSEQUENCES
Consequ ence Personal Damage $ Damage Process Interrup tion Environmental Impact Likeliho od
LIKELIHOOD
Description
CONSEQUENCES
Risk Assessment
Maj
Major
Extensive injury or death >$100K > 1 week Communi ty alarm
Mod
Min
Ins
The event is expected to occur in most circumstances
L I K E L I H O O D
Modera te Minor Insignif icant
Medical treatmen t First aid treatmen t No treatmen t
$50 $100K $5 50K
1 day- 1 week 1 hour 1 day <1 hour
Off site impact On site impact Potential impact
B C D
The event could occur at some time The event could occur, but only rarely The event may occur, but probably never will.
B C D
H H M
H M M
M M L
M L L
<5K
Risk Control
Risk control is a method of managing the risk with the primary emphasis on controlling the hazards at source. For a risk that is assessed as high, steps should be taken immediately to minimize risk of injury. The method of ensuring that risks are controlled effectively is by using the hierarchy of controls. The Hierarchy of Controls are:
Order No.
Firstly Secondly Thirdly Fourthly Fifthly Sixthly
Control
Eliminate Substitute Isolation Engineering Administrative Personal Protective Equipment
Example
Removing the hazard, eg taking a hazardous piece of equipment out of service. Replacing a hazardous substance or process with a less hazardous one, eg substituting a hazardous substance with a non-hazardous substance. Isolating the hazard from the person at risk, eg using a guard or barrier. Redesign a process or piece of equipment to make it less hazardous. Adopting safe work practices or providing appropriate training, instruction or information. The use of personal protective equipment could include using gloves, glasses, earmuffs, aprons, safety footwear, dust masks.
For more information on risk management visit [Link]
Doc No:1 Created: Dec 2004 Next Review: August 2005
