What are the hazards?
Who might be harmed and how?
What are you already doing?
What further action is necessary?
Action by who?
Action by when?
Staff – lifting equipment during set up, break down and re stocking stand
Use of ramps & trolleys.Ensure sufficient staff employed for task. Training incorrect position for lifting
Staff – when preparing meat
Ensure knives are kept sharp. Provision of chainmail gauntlet for butchers
Staff/ public – electrical faults causing short circuit or fire hazard
All equipment is PAT tested. Extension leads have circuit breakers fitted
Staff / public – touching hot plates could burn
A barrier is in place to prevent the public touching the surface.
Raw Meat – must be fit for consumer to cook
Cooked Meat – must be fit for consumption
Our butchery is EHO approved. We have procedures in place for storage and handling of carcasses, including chill monitoring. The premises has a cleaning programme.HACCP principles applied
At events meat is transported chilled, is kept in either cold box or chilled display, hand washing facilities and cleaning materials are available. Cooked products ie burgers are cooked to demand (not held in large quantities)and each one is temp tested to 70’C. All food is stored off the ground. Serving staff do not cook. Serving utensils not cooking utensils. Protective gloves and hats worn at all times. FSA Safer Food Better Business caterers manual used.
None but constant monitoring required
Staff / public – tripping over cables and boxes etc
All electrical cables are secured with cable ties and boxes are stored under tables.