Question 1

How do I identify hazards for a kitchen risk assessment?

Accepted Answer

Identify hazards in a kitchen by actively observing the kitchen environment during different operation times such as prep, service, and clean-down. Watch the tasks being performed, check the condition of equipment, and gather feedback from the team on their experiences and near misses. Real-world observation and continuous team feedback are essential for an effective risk assessment.

Question 2

What are common hazards to include in a kitchen risk assessment?

Accepted Answer

Common hazards in kitchen environments include slips, trips, and falls in wet areas, burns from hot equipment, cuts from sharp objects, manual handling injuries from lifting, chemical burns from cleaning products, and allergies triggered by food handling. Risk assessments should focus on significant hazards, tailoring to specific kitchen attributes such as layout, equipment, and menu.

Question 3

When is the best time to observe hazards in the kitchen?

Accepted Answer

The best times to observe hazards in the kitchen are during peak hours such as meal preparations and service times. Observing during these periods allows you to assess how staff handle pressure and identify risks that are less noticeable during quieter times. Multiple observations across different times and shifts ensure a comprehensive understanding of potential hazards.