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Risk Assessment

Activity Location
Sensory evaluation of 2 types of Cod to determine a diference between
frozen at source and iced cod with reference to texture, appearance,
taste and odour. Barents Sea Cod vs Western Channel Cod.
epartment!"nit
#oom ! Buildin$
Campus!%ocation
&ete 'raser ! Sarah (essop
)arbour %i$hts 'ish and Chip Shop
*rwenac+ Street 'almouth, ,#-- .%)
/-.20 .-01.2
)avin$ referred to the Colle$e ris+ assessment $uidance and evaluated
the overall level of ris+, please tic+ the appropriate box below3
4ery
)i$h
)i$h 5ediu
m
6 %ow 7nsi$ni8ca
nt
Hazards and Harm Who is At
Risk
How Are Risks Currently Controlled Are additional
Control
Measures
Needed (Y or
N)
'ood and &ersonal
)y$iene
Staf and
&ublic!&artici
pants
)arbour %i$hts follows the 'ood Standard *$encies personal hy$iene policy
which covers personal hy$iene, food handlin$, food stora$e, hot holdin$,
coo+in$ temperatures. *ll )% staf are fully trained in this policy. Copies of
these documents are held within my health and safety pac+.
7 hold my basic food hy$iene and food handlin$ certi8cate, copies of both
are held within my health and safety pac+.
)arbour %i$hts have it9s own health and safety policy and ris+
assessments which are implemented by &ete 'raser and which reinforce
the 'ood Standards *$encies.
:o
H:\timr\Corporate\RISK ASSESSMENT GUIDELINES VERSION 2.do Tim Ro!!i"# $a"%ar& 2''(
#eference :o.
Cor")a** Co**e+e
'ood &oisonin$ Sensory
evaluation
participants
*ll samples will be coo+ed to the industry standard temperature of ;.
de$rees and will be probed usin$ a temperature probe before bein$ $iven
to participants.
'rozen 8llets will be stored in )% wal+ in deep freezer which is properly
maintained and stores 8llets in a deep freeze accordin$ to industry
standard.
*ll iced 8llets will be collected from :ewlyn and stored in )% wal+ in frid$e
overni$ht for one ni$ht. ,he frid$e is properly maintained and it9s
temperature does not exceed 2 e$rees.
)arbour %i$hts follows the 'ood Standard *$encies personal hy$iene policy
which covers personal hy$iene, food handlin$, food stora$e, hot holdin$,
coo+in$ temperatures. *ll )% staf are fully trained in this policy. Copies of
these documents are held within my health and safety pac+.
<es = -st *iders
on uty all day.
,here will be at
least . -st
aiders on site
throu$hout the
sensory
evaluation
includin$
myself.
Slips, trips and falls Staf and
$eneral
public
7n accordance with )% )ealth and Safety &olicy documents which can be
found within my health and safety pac+> all lose and trailin$ cablin$ or
wires, damp or wet ?oors and other potential obstructions will be visibly
mar+ed usin$ the industry standard yellow warnin$!hazard si$ns.
<es = -st *iders
on uty all day.
,here will be at
least . -st
aiders on site
throu$hout the
sensory
evaluation
includin$
myself.
Burns from hot
e@uipment or food
&articipants
and staf
Staf are fully trained and used to wor+in$ in a +itchen. ,hey reco$nise the
correct protocol for doin$ so safely and will act in accordance with )% ) A
S policy.
7 am a @uali8ed chef and hold all relevant certi8cations and will comply
with )% health and safety policy re$ardin$ the handlin$ of e@uipment and
food which may cause burns.
*ll participants will be warned that the samples may be hot and will be
provided with cutlery so they do not need to touch the sample with their
8n$ers.
<es = -
st
*iders
on uty all day.
,here will be at
least . -
st

aiders on site
throu$hout the
sensory
evaluation
includin$
myself.
H:\timr\Corporate\RISK ASSESSMENT GUIDELINES VERSION 2.do Tim Ro!!i"# $a"%ar& 2''(
2
Cor")a** Co**e+e
Bverall
#esponsibility for
health and safety
*ll involved &ete 'raser holds the $eneral duty of care for the health and safety of
employees and non employed persons whose health and safety may be
afected. )e is advised by CSafety CornwallD who are classi8ed as )%9s
Competent )ealth and Safety *dvisor and provide &ete and )% with
$uidance and support with re$ard to the efective mana$ement and
implementation of health and safety at wor+.
:o
#esponsibility for
8lletin$ and cuttin$
samples of Cod.
)% Staf!:ic+
*rcher
)% Eitchen mana$er has a$reed to 8llet all the Cod bou$ht in from
,relawney 'ish, :ewlyn. )e is a fully trained Chef and will act in
accordance with )% health and safety policy. ,he Barents Sea Cod arrives
at )% fully 8lleted.
:o
&ublic %iability !
7nsurance
Feneral
&ublic
)arbour %i$hts carry full employee and public liability insurance. See
health and safety pac+ for details.
:o
Risk Assessment Action lan
!mmediate Action Re"uired to Reduce Risk #y whom
Gnsure all )% staf are fully briefed on all aspects of the sensory evaluation and understand that
they are to wor+ and act in accordance with )% current health and safety policy.
Sarah (essop!&ete 'raser!:ic+
*rcher
$urther Action Needed to Reduce Risk #y whom When
&&G G@uipment such as $loves, hats and aprons will be provided by )% and worn by
staf and myself as is deemed appropriate in accordance with )% )ealth and Safety
&olicy.
:ic+ *rcher A )% Staf --!-2!-2
4i$ilance on the day with re$ard to the safety and wellHbein$ of customers, the
$eneral public and all staf.
:ic+ *rcher, &ete 'raser
and Sarah (essop
--!-2!-2
erson Carryin% &ut Risk Assessment Has 'his Risk Assessment #een
Communicated to All Relevant
ersons
Name ((lease (rint) osition )ate o*
Assessment
Review )ate
:ic+ *rcher
Br$aniser of Sensory
Gvaluation
2!-2!-2 :o
Line Mana%er+ lease si%n to con,rm you a%ree with the ,ndin%s o* the assessment and actions (ro(osed
H:\timr\Corporate\RISK ASSESSMENT GUIDELINES VERSION 2.do Tim Ro!!i"# $a"%ar& 2''(
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Cor")a** Co**e+e
-i%nature Name ((lease (rint) osition )ate
H:\timr\Corporate\RISK ASSESSMENT GUIDELINES VERSION 2.do Tim Ro!!i"# $a"%ar& 2''(
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