Health & Safety Risk Assessment
Activity / Task / Location: Guild BBQs for Semester 1, 2013. Occurring within the Guild Precinct.
Date: 13th February 2013
Developed by: Rebecca Barendrecht, Student Engagement Officer –
Approved By:
Curtin Student Guild. Ext 3087, Email:
Dean Probert, Senior Health and Safety Advisor. Ext: 9810. Email:
[email protected].
[email protected].
Hazard Identification
Risk
Assessment
Control
Residual
Risk
Assessment
3. Correct manual handling techniques to be used at
all times
Medium
lawn areas
Low
2. Where necessary 2 people to move BBQ’s across
Unlikely
pulling them from place to place
Moderate
1. BBQ’s to be pushed where possible instead of
Highly
delivery
unlikely
1. Gas bottles to be attached to BBQ’s prior to
Minor
BBQ’s
High
moving/lifting
Possible
injuries from
Moderate
Manual handling
Moderate
bottles on feet
Unlikely
Dropping of gas
Moderate
Set up of BBQ’s
Date Finalised
6. Personal Protective Equipment (PPE) eg: gloves, goggles
to implement the
5. Administrative eg: Safe Work Procedure, training;
changes
4. Engineering eg: guarding, separation, redesign;
Risk Score
3. Isolate eg: enclosures, restricted access;
Likelihood
2. Substitute eg: replace with less hazardous process, material
Consequence
Risk Score
Likelihood
Potential Hazards
Consequence
Activity
1. Eliminate, eg: eliminate task, remove hazard
Who is responsible
Risk Control Measures
Health & Safety Risk Assessment
Highly Unlikely
Low
Highly Unlikely
Low
Insignificant
Highly Unlikely
Low
2. Gas bottles checked on each BBQ prior to
Minor
1. Gas bottles to be full prior to delivery
Minor
Low
asphyxiation
Likely
bottles causing
Insignificant
Gas leaking from
commencement of cooking
3. Event is set up outdoors so this situation will not
occur
Moderate
fire
Highly Unlikely
exploding/catching
Major
Gas from bottles
1. Fire extinguishers and other fire fighting equipment
available from Guild Reception should they be
required
2. Curtin Guild staff are trained in the use of fire
fighting equipment
food or BBQ plates
Medium
cooking fats, hot
Possible
Burns from hot
Minor
Use of BBQ’s
1. Aprons to be used where possible to protect
clothing and bodies of cooks
2. Minimal fats to be used when cooking
3. Long tongs supplied for use with cooked foods
4. Guild-approved club representatives and Guild staff
to man the BBQs to minimise risk to general
students and others at the event
5. Suitable space arranged around each BBQ to allow
ease of movement of the crowd, and reduce danger
to participants
6. Area around BBQ’s controlled by stewards from the
Guild or from Guild-registered clubs
7. First aid facilities available within Guild Reception if
required
8. Curtin medical service can be used if required
9. Key staff have been briefed on security contact
number 9266 4444 should an emergency arise
during the event
Health & Safety Risk Assessment
spills
2. Thoroughly mop up any residue from the area after
the event.
Low
material such as newspaper to absorb any oil or fat
Highly Unlikely
1. Cover floors beneath BBQ with an absorbent
Minor
High
Possible
spills on the ground
Major
Slips on oil and fat
Health & Safety Risk Assessment
through the Curtin Tav on campus, who are
already a licensed food premises.
2. Food is collected, cooked and consumed within
the “safe” window
3. Curtin’s BBQ Guidelines will be followed to
ensure the safety of participants, staff and the
equipment
4. All BBQ’s cleaned prior to use
5. All staff briefed on correct food handling
techniques prior to the event
6. Gloves available for staff to use and the
requirements will be for them to change them
every ½ hour
7. Hand sanitiser stations near BBQ’s and
bathrooms with running water within the Guild
Precinct for use as required
8. All foods purchased from Curtin Tav with
ingredients lists attached to foods for reference
as required
9. All foods used will be within use-by dates
10. All food purchased and stored on ice prior to
cooking and serving, and kept out of the sun.
11. Separate utensils and containers used for raw
and cooked foods
12. Cooked food kept in food warmer at
temperature once cooked or served immediately
if possible
Low
for Guild BBQs as all food is supplied directly
Highly Unlikely
contamination
1. Temporary Food Stall permits are not required
Insignificant
foods or cross
Medium
from raw or cooked
Possible
Food poisoning
Minor
Keeping food safe
Health & Safety Risk Assessment
Health & Safety Risk Matrix
DETERMINING THE RISK LEVEL: Risk Level = Consequence Level x Likelihood Level
Maximum Foreseeable Exposure: For each risk, select the expected Consequence Level and the expected Likelihood Level assuming controls are either not in place or
controls fail.
Residual Risk Exposure: For each risk, select the expected Consequence Level and the expected Likelihood Level given the type and effectiveness of the controls that
are in place.
LIKELIHOOD DESCRIPTION
LIKELIHOOD
FREQUENCY
The event may occur
only in exceptional
circumstances
Not expected but the
event may occur at
some time
The event could occur
at some time
The event will probably
occur in most
circumstances
The event is expected to occur or
has occurred and is continuing to
impact
Once every 100 years +
One event every 11 to
100 years
One event in every 4 to
10 years
One event 1 to 3 years
More than one event a year
IMPACTS
Likelihood Level
Health and Safety
Highly Unlikely
Multiple fatalities.
Unlikely
Possible
Catastrophic
Lost Time Injury >10 days.
Incident reportable to relevant
Authorities.
Lost Time injury <10 days.
Injury or illness requiring Medical
Treatment
Consequence Level
CONSEQUENCE DESCRIPTION
Major
Permanent Total Disability
High
Moderate
Minor
Highly Likely
Extreme
Permanent Total Disability
Single fatality.
Likely
Medium
Low
No injury or illness; or
Minor injury or illness requiring
First Aid treatment
Insignificant
Risk Response: Apply the appropriate response based on the assessed Risk Level
RISK MANAGEMENT ACTION
RISK LEVEL
Extreme
High
Medium
Low
RESPONSE
Immediate action required to reduce exposure. A detailed mitigation plan must be developed, implemented and monitored by senior management to reduce the risk to as low as reasonably
practicable.
A mitigation plan shall be developed and authorised by area manager or supervisor to reduce the risk to as low as reasonably practicable. The effectiveness of risk control strategies shall be
monitored and reported to management and relevant committee.
A mitigation plan shall be developed. Control strategies are implemented and periodically monitored.
Manage by documented routine processes and procedures, monitor periodically to determine situation changes which may affect the risk