Commercial Cookery - Risk Assessment and Mitigation - University Name

This report presents a comprehensive risk assessment for commercial cookery, focusing on identifying potential hazards within a kitchen environment. The assessment covers a range of risks, including injuries from pushing and pulling heavy loads, obstacles in walkways, electrical and fire hazards, wet floors, and the use of ladders. For each hazard, the report details the likelihood and potential consequences, assigning a risk rating. Crucially, the report outlines specific control measures to mitigate each identified risk, such as maintaining a clean workspace, following safety protocols, and using appropriate equipment. This detailed analysis aims to promote a safer and more efficient working environment in a commercial kitchen setting.

Running head: COMMERCIAL COOKERY
Commercial Cookery
Name of the student:
Name of the University:
Author note:

1COMMERCIAL COOKERY
Hazards RISKS Control measures Likelihood Consequenc
es
Risk
Rating
Pushing and
pulling the
wheeled
racks
Accident
s and
Injuries
of the
musculos
keletal
system.
 Keeping the
load close to
the body
 Getting a good
grip of the load
Almost
certain
 Likely
Possible
Unlikely
Rare
Insignificant
Minor
 Moderate
Catastrophic
High
Obstructions
in the
walkways,
comprising
of boxes,
bins, trailing
cables,
cleaning
equipment
etc.
Accident
s and
injuries
and the
risks of
falling
 Clearing away
the obstacles.
 Keeping the
cables out of
the walkways
 Report any kind
of issues with
the work
activities
Almost
certain
 Likely
Possible
Unlikely
Rare
Insignificant
Minor
 Moderate
Catastrophic
High
Electricity
and fire
hazards
Burns
and
shocks
 Keeping a
check on the
sources of fuel
and ignition.
 Taking high
care while
working near
and around
electric burners
and naked
flames.
 Almost
certain
Likely
Possible
Unlikely
Rare
Insignificant
Minor
Moderate
 Catastrop
hic
Extreme
Wet floors
due to
cleaning
Accident
s and
injuries
because
of falling
 Carrying good
housekeeping
and cleaning
spillages and
wet floors
Almost
certain
 Likely
Possible
Unlikely
Rare
Insignificant
 Minor
Moderate
Catastrophic
Medium
Reaching for
the items on
the shelves
Risk of
non-fatal
injuries
 Using ladders
as per the
safety
instructions
 Avoiding
accessing
heights without
proper ladder
 Taking help of
co-workers
Almost
certain
Likely
Possible
Unlikely
 Rare
Insignificant
Minor
 Moderate
Catastrop
hic
Low
Floor
contaminatio
n like sauces,
Slip, trip
and fall
 Avoid leaving
puddles behind
and make sure
Almost
certain
Likely
Insignificant
Minor
Medium

2COMMERCIAL COOKERY
flour, oil and
spillages of
water.
the cleaning
materials
you’re using
are correct for
the type of
floor in your
kitchen. Dry
mop where
possible to
eliminate slip
risks altogether.
Possible
 Unlikely
Rare
 Moderate
Catastrophic
Using ladder
to access the
high shelves.
Fall and
fatal
injuries
 Using ladders
as per the
safety
instructions
 Taking
assistance of
co-workers
Almost
certain
 Likely
Possible
Unlikely
Rare
Insignificant
Minor
 Moderate
Catastrophic
High