Example risk assessment – preparation, cooking and

storage of food
This risk assessment covers:
 safe storage of pupil’s ingredients
 getting ready to cook;
 safe storage and use of equipment;
 safe storage of spare ingredients and finished dishes.

This risk assessment has been provided as an example. It is for guidance only and should be adapted to suit your pupils and school.
Hazards Who Risk Precautions and control measures
could be level
harmed (low,
medium,
high)

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  Bacterial cross-contamination and Pupils Medium  All ingredients will be stored appropriately in the food room until
multiplication through poor food storage. required.
 Pupils will store high risk ingredients (such as meat, fish and dairy
products plus opened bottles, jars or tubes) in the fridge before the
start of the school day.
Safe storage of ingredients

 Pupils will store low risk ingredients in the food room before the start of
the school day (such as flour, sugar, dried fruit, canned food, fresh fruit,
fresh vegetables and eggs).
 Food containing allergenic ingredients will be stored separately, e.g.
nuts.
 All foods placed in the fridge will be wrapped and clearly labelled.
 Bags that might have been on the floor will not be put in the fridge as
this can cause cross-contamination.
 Fridge temperatures will be checked daily and recorded (below 5°C for
good practice). Issues will be reported and rectified.
 Fridges will be emptied and sanitised once a week.
 Freezers will be defrosted regularly (3-6 months) and sanitised.

 Bacterial cross-contamination through Pupils Medium  All pupils and staff will be instructed and trained in good food hygiene
poor personal hygiene. Staff and safety practices.
Getting ready to cook (pupils

 Staff will be required to undertake training in food hygiene and safety.*

 Health and safety record sheet will be completed to confirm training
(pupils).
 Pupil’s bags will be stored away from the food area.
 All pupils and staff will demonstrate good personal hygiene practices
when getting ready to cook – remove blazers/jumpers, remove nail
varnish, jewellery and watches, tie up long hair/secure long head
scarves or coverings, roll up long sleeves, thoroughly wash and dry
and staff)

hands, put on a clean apron.

 Cuts and open wounds will be covered with a coloured, waterproof
dressing.
 Allergy and special dietary needs records will be checked before
practical activities/lessons to identify any concerns.

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  Injury from knives, graters, blades or cutters. Pupils Medium  Pupils and staff will be instructed and trained how to use equipment
 Harm from equipment not used, cleaned and Staff safely.
stored hygienically.  Health and safety record sheet will be completed to confirm training
 Food poisoning from equipment (pupils).
contamination by pests.  Knives will be kept in a locked cupboard or room when their use is not
 Burns through contact with hot parts of the being supervised.
cooker, hot cooking trays, dishes and pans.
 Knives will be stored in such a way that it will be obvious, at the end of
 Scalds from steam. the session, if any knives have not been returned for safe storage.
 Burns from hot oil.  Knives, graters, blades and cutters will be stored in such a way that
 Burns from naked flame on gas cookers. they do not present a risk while selecting or picking up the knife.
 Electric shock.  Sharp knives will be counted in and out by the teacher/support staff
 Trip hazards and burns from open oven member.
doors.
 Pupils will be instructed and trained how to use sharp equipment
safely.
 Pupils will be instructed how to use the ‘bridge’ and ‘claw’ method for
safe cutting.
 Teachers/support staff will demonstrate exemplary practical skills and
act as a role model when using sharp equipment.
 Pupils will be instructed not to leave sharp equipment in the washing
up bowl.
 Liquidisers and food processors will be assembled/disassembled by
the teacher/staff member.
 Liquidiser/processor blades will be washed by the teacher/support staff
member.
 Equipment will be used correctly in order to prevent cross-
contamination, e.g. red chopping board for raw meat.
 Equipment used for high risk foods (such as red chopping boards,
beaters from electric whisks) will be sterlised in a dishwasher after
each use.
 Food probes, if used, will be cleaned using a sanitising wipe before and
after use.
 Appropriate cleaning/hygiene measures will be applied to all
equipment.
 Equipment will be checked for cleanliness before use, thoroughly
nd use of equipment

washed and dried after use and stored hygienically.

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  Food poisoning resulting from eating food Pupils Medium  Spare high risk ingredients will be stored in the fridge below 5°C, until
Safe storage of spare ingredients containing harmful organisms, objects or collected at the end of the school day (such as meat, fish and dairy
substances. products plus opened bottles, jars or tubes).
 Spare low risk food will be stored in the food room, until collected at the
 Allergic reactions resulting from coming into end of the school day (such as flour, sugar, dried fruit, canned food,
contact with or eating food containing an fresh fruit, fresh vegetables and eggs).
allergenic ingredient.
 All spare foods placed in the fridge will be wrapped and clearly
labelled.
and finished dishes

 Spare food containing allergenic ingredients will be stored separately,

i.e. nuts.
 Hot food will be cooled quickly and stored below 5°C within 1-2 hours.
 Pupils will be advised of reheating methods, times, temperatures and
allergens in dishes made (labels placed on containers).
 Finished dishes will be stored appropriately in the food room until the
end of the day.
 Dishes not collected after 48 hours, or 24 hours for rice dishes, will be
placed in food waste bins.

*Note – formal food hygiene and safety training is not a legal requirement but is recommended as part of a school’s due diligence process.

Name of risk assessor: Job title:

Date of risk assessment: Review date:

Signature:

© Food – a fact of life 2018 www.foodafactoflife.org.uk

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