Office / Project / Facility : Woking, UK Office / Project No.

: Charity Bake Sale

Hazard Class Before Mitigation After Mitigation Remarks or

Activity Hazards Risks Mitigation and Control Measures
References
H S E P C Risk P C Risk
The food may not be
Use containers to store the food and
✓
Bake stored correctly leading
Sale
Food safety/Poisoning
to spoilage or bacterial
3 A A3 handle food with clean hands and 1 A A1
ensure ingredients are fresh
growth
Undeclared Ingredients:
Clearly list all ingredients, especially
Allergic reactions in
Allergies and Dietary Requirements: allergens, for each baked good.
customers, potentially
Encourage customers to ask about
requiring medical
 Undeclared Ingredients: People ingredients if they have concerns.
attention.
with food allergies may have
allergic reactions if allergens are Ask potential buyers not to handle
Lack of Awareness:
the food.
not properly disclosed. allergic reactions in
 Lack of Awareness: Office individuals with
✓
Bake Ensure strict separation of allergen-
Sale employees may not be aware of unknown allergens, 4 B B4 free and allergen-containing items.
2 B B2
potential medical
the potential allergens in the Provide utensils and servers trained
emergencies.
baked goods being sold. in allergen precautions.
 Cross-Contamination: The risk of Cross-Contamination:
Set up designated preparation areas
allergens from one product Allergic reactions in
for allergen-free items and use
coming into contact with another individuals due to
separate utensils and serving
during preparation or serving. unintended allergen
equipment. Clearly label allergen-
exposure.
free items.
The food may fall on the
Ensure everyone use plates when
✓
Bake Slips and Falls from cake crumbs or floor due to cake
Sale icing. crumbs or pieces being
2 B B2 eating so food lands on the plate 1 B B1
instead of the floor
dropped
RISK LEVEL Guidelines for Risk Management

EXTREME Immediate action required, activity must not start or be stopped if started. Service line leadership to be involved in approval to proceed.

Activity must not start or be stopped if started. Project Director / Project Manager must approve to proceed. Site Manager / Construction
HIGH
Manager be actively involved in supervising the activity. Manage by Leadership inspections including SM/CM & HSSE Manager
 Identify hazards and implement the nominated controls. Manage by routine HSSE processes and HSSE inspections from supervision and
MEDIUM
HSSE.

Identify hazards and implement the nominated controls. Manage by routine HSSE processes and HSSE inspections from supervision and
LOW
HSSE.

The contents of the risk assessment MUST be communicated to all personnel