Risk Log

(L=low, VL=very low, M=medium. H=high, VH=very high)

Likelihood

Fire loss of property/life

Priority

Impact

Risk Description

Preventative Action

Contingency Plans Immediate access to personal resources to rebuild shop and business quickly whilst waiting for insurance payments Utilise alternative suppliers or increase working capital (from personal cash reserves) Develop a complaint handling process. Investigate source of food poisoning and remediate Purchase from alternative suppliers or use suitable substitute products Engage lawyer for advice Short term contract for suitable replacement (until permanent staff can do the job). Call up insurance policy

Change in suppliers

Installation of smoke alarms and sprinkler system, fire extinguishers installed and regularly checked, regular staff training in emergency fire procedures including evacuation plans (shop & centre), Ensure insurances including fire, public liability and business interruption are adequate and in place Maintain good relationships with suppliers and maintain access to personal cash reserves

Food poisoning

VL

VH

Use quality products, correct storage of food stuffs, train staff in hygiene principles as part of a Quality Control Process

Supplier unable to supply

Arrange alternative suppliers, evaluate substitute products

Major dispute with centre owner Loss of key person

VL

Ensure formal lease agreement is in order. Develop and maintain a sound working relationship with the Centre Manager. Take out key person insurance, effect knowledge and skill transfer to other staff