RISK ASSESSMENT FORM



| |[pic] |

|STUDENT EVENTS: CAKE SALE | |

| | |

|TEMPLATE ONLY – PLEASE EDIT FOR EACH SPECIFIC EVENT | |

|Risk Assessment For | |Assessment Undertaken By | |Assessment Reviewed |

|Service / School / Section, Insert your School, the name and code of your module | |Name: Names of those undertaking the risk assessment | |Name: |

|and your module tutors name. | | | | |

|Location of Activity: Details of where your cake sale is to be held – space must | |Date: date you complete risk assessment | |Date: |

|be booked in-advance. | | | | |

|Activity: Cake Sale add date it is to be held | |Signed by Head of School / Head of Service or their nominee: | |Leave this section blank |

| | | | | |

|REF: | |Date: | | |

|List significant hazards here: |List groups of people who are |List existing controls, or refer to safety procedures etc. |For risks, which are not adequately |Insert level of risk high,|

| |at risk from the hazards | |controlled, list the action needed. |med or low |

| |identified | | | |

|Allergy to ingredients |Consumers & chef |Signs & verbal warnings |Information available of what is in each cake |Low |

|e.g.. celiac, nut allergy, wheat| | | | |

|tolerance. | |Students must follow the specific UCLan guidance for cake sales at all | | |

| | |times. | | |

|Contamination / poor hygiene, |Consumers & chef |Students must follow the specific UCLan guidance for cake sales at all |Regular washing procedures throughout the cake|Low |

|products past sell-by-date | |times. |making process. | |

| | | | | |

|Food poisoning | |Hair nets, gloves, washing procedures pre, during and post process. | | |

| | | | | |

| | |Food covered and stored in a cool and dry place. | | |

| | | | | |

| | |Sterilization of equipment. | | |

| | | | | |

| | |Check sell-by-date and condition of the product before displaying. | | |

|Slip / Trip / Falls |Staff, students, visitors |Spillages to be cleaned-up immediately; | |Low |

|Spillages | | | | |

|Poor lighting | |General ‘good housekeeping’ procedures; | | |

|Trailing cables | | | | |

|Discarded litter | |Walkways to be kept clear. | | |

|Obstructions in walkways | | | | |

|Poor housekeeping | |Bags, coats boxes stored to prevent trip hazards; | | |

| | | | | |

| | |General inspections by Building Manager. | | |

| | | | | |

| | |Fault / maintenance reporting procedures. | | |

| | | | | |

| | |First aid, accident reporting procedures. | | |

|Fire Safety |Staff, students, visitors |Space for stall within UCLan must be booked in advance | |Low |

|Flammable materials | | | | |

|Arson | |Stall must be within designated space and not obstruct fire | | |

|Electrical fault | |doors/escape routes, call-points, fire extinguishers, etc. | | |

| | | | | |

| | |University fire safety procedure, no smoking buildings, fire alarm | | |

| | |system, fire marshals. | | |

| | | | | |

| | |Emergency procedures in place; | | |

| | | | | |

| | |Use of smoke machines or anything else that produces smoke must be | | |

| | |approved by FM Helpdesk / SHE Section. | | |

|Violence/Aggression Unwanted |Staff, students, visitors |Unwanted visitors to be notified to : Security (24-hour security | | |

|visitors | |lodge) 01772 892068. Email: sservice1@uclan.ac.uk | | |

|Verbal and/or physical assault | | | | |

|Loss / damage of equipment | | | | |

| | | | |Low |

|Waste |Cleaning / Building Staff |Waste materials must be removed and the area/room left in the state and| |Low |

| | |design layout you found it. | | |

| |[pic] |

| | |

|Interim Guidance on Charity Cake Sales | |

Guidance for selling Cakes for Charity

Cake stalls are always popular. This guidance can be applied to the safe supply of a wide range of cakes, biscuits and sweets, whether shop bought or homemade. Shop bought cakes and mince pies should be entirely safe if purchased from a reputable supplier, but you must ensure that the cakes are within their sell by date and any storage advice given on the packaging is strictly adhered to.

Home-made cakes should also be safe, as long as the people who make them observe good food hygiene, and the cakes are stored and transported safely. Anyone making cakes to sell should adhere to the following:

Making Cakes to Sell

• Buy ingredients from a reputable supplier, preferably just before you need them, and make sure that they are well within their “use by” and “best before” dates. Refrigerate if required.

• Keep it simple – mistakes are more likely when you are trying to do too much.

• Always wash hands before preparing food and whilst preparing food as needed e.g. after visiting the toilet, handling raw eggs etc.

• Long hair to be tied back and all jewellery removed, all cuts to be covered with blue plasters;

• Make sure that surfaces, bowls, utensils, etc. are clean and disinfected before use.

• Protect the ingredients and the finished cakes from contamination from other foods, particularly foods that could contain nuts (if making things with nuts, it is a good idea to make these last so that other foods are less likely to be contaminated).

• Don't use raw eggs in anything that won't be thoroughly cooked, such as icing or mousse.

• Keep cheesecakes and any cakes or desserts containing cream or butter icing in the fridge until needed, and make sure they are stored for a few days at most before being eaten.

• Store cakes in a clean, sealable container, away from raw foods, especially raw meat.

• It’s a good idea to label the cakes with the name of the person who made them, the date they were made and a list of ingredients. This is particularly important for cakes and other products containing nuts.

• Please Note: Preston City Council Environmental Health has advised that ‘dry cakes’ only should be provided (e.g. no fresh cream or custard fillings) if you do not have access to refrigeration while the sale is taking place.

Selling your cakes

On the day, people bringing in or serving the cakes (whether shop bought or homemade) should follow these tips:

• People selling the cakes should be well and not suffering from diarrhoea, vomiting, coughs and colds. They should also maintain a good standard of personal hygiene.

• Transport cakes in clean, sealable containers, and keep unwrapped cakes covered - particularly when being sold or served outdoors.

• Make sure that cheesecakes and any cakes or desserts containing cream or butter icing are out of the fridge for the shortest time possible while the sale is going on – such cakes should not be sold if refrigeration is not available during the sale.

• Avoid handling cakes – sell individually wrapped cakes, or use tongs or a cake slice to serve cakes.

• Have some means of washing hands and equipment (if used) - either a nearby sink or wash hand basin, or some bowls, soap, towel and some kind of water supply (e.g. flasks of hot water).

• Serving plates and forks/spoons are a good idea, especially for cheesecakes and any cakes or desserts containing cream or butter icing.

• Put a ‘Use by’ date on them (this can be for expiry as the same day as the sale.

• Clearly label with the ingredients used.

• Mark any foodstuffs which may cause allergic reactions (Eggs, Nuts, Soya, Dairy products, Wheat etc.).

Please note: new UK food labelling requirements to be introduced in December 2014, do not apply to occasional charity events or voluntary cake sales. However, to help those who may be buying cakes with allergens it would be good practice to label any cakes that do contain any of the following:

• Eggs

• Milk

• Fish

• Crustaceans (e.g.  crab, lobster, crayfish, shrimp, prawn)

• Molluscs (e.g.  mussels, oysters, squid)

• Peanuts

• Tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazils, pistachios, macadamia nuts, Queensland nuts)

• Sesame seeds

• Cereals containing gluten (i.e.  wheat, rye, barley, oats, spelt, kamut, or their hybridised strains)

• Soybeans

• Celery and celeriac

• Mustard

• Lupin

• Sulphites at concentration of ten parts per million

SHE Section

July 2017

BBC – Cake Sale Recipes -

BBC - How do I make great cakes for a cake stall? -

................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download