Name of activity / event / location	Central catering / The Big Birthday Adventure / Fordell Firs	Date of risk assessment	01/09/2026	Name of who undertook this risk assessment	R F
		Date of next review	01/03/2027

Hazard Identified? / Risks from it?	Category	Who is at risk?	How are the risks already controlled? What extra controls are needed?	What has changed that needs to be thought about and controlled?
Hazard – something that may cause harm or damage. Risk – the chance of it happening.	Category to help organise risks	Young people, Leaders, Visitors?	Controls – Ways of making the activity safer by removing or reducing the risk from it. For example - you might use a different piece of equipment or you might change the way the activity is carried out.	Keep checking throughout the activity in case you need to change it…or even stop it! This is a great place to add comments which will be used as part of the review.
Uneven ground Uneven marquee flooring	Core	All Present	Adjoining flooring boards taped to avoid raised/lipped edges Stick to paths where able to highlight trip hazards
Wet grass/ flooring.  Slips, trips and falls	Core	All Present	Advise extra caution when wet.  Mop floor or lay cardboard where necessary Consider layout to remove trip hazards
Marquee pins, guy lines.  Trips, bumps, lacerations	Core	All Present	Remove pins at marquee doorways, only access marquee at designated doors.   Tape off access down either side of marquee where there is limited space
Tables and benches, risk of collapse whilst in use	Core	All Present	Check tables are erected correctly, legs locked, ensure stable.   2 person move if required
Poor Hygiene Becoming unwell	Core	All Present	Ensure handwashing with soap and running water prior to all meals.   Clean and anti-bac tables regularly.   Provide hot water for dishwashing for cubs and leaders Wash tea towels regularly, take a new one if in doubt.
Food Contamination	Core	All Present	Catering staff to wash hands regularly when preparing food to avoid cross contamination. Ensure cooking utensils and pots are clean before use. Wash hands after toilet, no aprons in toilet, tie back hair,  Clean clothes and aprons should be worn. Disposable aprons are available if dealing with raw meat/poultry and eggs. A separate fridge for all chilled allergen food.
Heat- hot surfaces, hot liquids risk of burns and scalds	Core	All Present	Cookers to be observed at all times when in use.  Number of people in kitchen to be controlled during hot food transfer. Staff kids to be kept out of high risk areas Kitchen needs to be kept tidy, any spills cleared up to prevent rick of slips/trips/ falls Care should be taken when carrying hot water. Ensure people around you are aware of your movement of hot items.
Control of hot equipment: Burns and scalds	Core	All Present	Urn in marquee to be positioned away from participants but still accessible for adults without intruding on serving space.   Use hot cloths when handling grundys/ hot containers Ensure people around you are aware of your movement of hot items.
Tools. Equipment Cuts from sharp metal edges such as knives, trays, worktops	Core	All Present	Induction brief to catering team ahead of event start, check equipment before use to ensure in safe working order. Sharpen equipment if required.   Tidy away all sharp items after use to ensure safe storage of sharp items.   No knives in basins of water.  Correct use of knives and boards during food prep and service
Food poisoning From incorrect storage or undercooked food	Core	All Present	Identify steps critical to food safety. Check fridge tempratures Keep chilled trailer / fridge doors closed where possible, to ensure temperature are maintained. Discard any chilled food after 4 hours out of fridge Minimise time that chilled food is at room temperature Ensure hot food properly cooked to kill harmful bacteria Hot food should be kept at >= to 63C, and be re-heated to 75C Food should be cooled fully before chilled. Ensure probes used are cleaned after each use Ensure probes used are cleaned after each use
Heavy loads and items Back or other injuries to persons	Core	All Present	Minimise distances between lifts, consider using a trolley. Split loads Complete test lift first Exercise safe lifting practices:  centre of gravity, knees bent, neutrally aligned back,  Regular breaks Only lift within capabilities
LPG bottled gas Damage to gas hoses and gas equipment	Core	All Present	Hoses and regulators checked in safe working condition and in date Report any damages and stop using damaged equipment Avoid walking over hoses
Leakage of gas and fire Risk of carbon monoxide exposure	Core	All Present	Ensure cooking area is well ventilated Ensure fire extinguisher, blanket are positioned near cooking area
Special dietary needs Risk of illness or allergic reaction	Core	All Present	Ensure all foods checked for allergens. Ensure participants and adults have notified of any special dietary needs. Epi-pen carriers reminded to carry their meds with them. Ensure no cross contamination of high-risk allergens – e.g. separate fridges, chopping boards, temp probes etc Designated persons to deal with ‘special diets’ Allergen charts up to date and available for reference – servers notified whom their item is unsuitable for
Behaviour/ over excitement during food service	Core	All Present	Control flow of people through serving area, ensure participants are seated when eating and remain seated until asked to leave.   Monitor volume of participants at wash up areas.   Manage queues (use clear instructions)
First aid incident requiring treatment of individual(s)	Core	All Present	Provide suitable first aid kit and PPE.   Ensure qualified first aider deals with incident and onlookers are moved to safe area. Use blue plasters.
Control of high risk foods/ storage	Core	All Present	Cooked meat and poultry stored away from raw foods.  Use separate coloured chopping boards and knives for different food groups.  Use anti-bac sprays on worksurfaces to eliminate bacteria.
Food Safety at Camp	Core	All Present	In accordance with control document FS320003 (Guidance for food safety) https://www.scouts.org.uk/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/ If you see something wrong, take action to correct it, don’t leave it (See it, Say it, Sort it)