Farm to Fork Risk Assessment

Ensuring all risks to staff and students are managed effectively

Prept. Foundation Risk Assessment for Farm to Fork Experience at Plumpton College

1. Purpose

This policy outlines the risk assessment framework for the Prept. Farm to Fork Experience in the kitchen and on the farm. It aims to ensure the safety of students, staff, and visitors while promoting a hands-on learning experience.

2. Scope

This policy applies to all students, school staff, and any Prept. facilitators participating in the Farm to Fork Experience. All mentioned persons are subject to the risks listed in this policy.

3. Responsibilities

School Administration: Ensure compliance with health and safety regulations and provide necessary resources.
Teachers and Chef Educators: Conduct risk assessments, implement control measures, and supervise students.
Students: Follow safety instructions and use kitchen equipment responsibly.
Parents/Guardians: Provide consent for students’ participation where required.

4. Risk Identification and Control Measures for Kitchen Activities

HAZARD	PERSONS AT RISK	CONTROLS TO MINIMISE RISK
Sharp utensils.	Staff, Children/Young People, Teachers, Participants, Volunteers	Restriction on knife use – Knifes designed especially for safer and easier use for children, including plastic Safety knifes. Students instructed on Bridge and claw techniques. Monitoring of operation.
Burns from hot surfaces, utensils and food.	Staff, Children/Young People, Teachers, Participants, Volunteers	Secondary school Students do not approach hot surfaces during cooking (unless agreed beforehand with the teacher) No overcrowding No stretching / reaching Oven gloves to be used Cooked food decanted onto plates before being served for tasting. Ongoing monitoring.
Electric hobs, induction hobs and butane gas stoves.	Staff, Children/Young People, Teachers, Participants, Volunteers	Gas canisters fitted and tested by chef prior to cooking Emergency shut-offs fitted. Training given. Supervised use only. All faults reported immediately. Maintenance and servicing completed. Electric supplies must be maintained in safe conditions.
Slips and Trips.	Staff, Children/Young People, Teachers, Participants, Volunteers	Correct footwear to be worn. Floors to be kept clear / no obstacles in the walkways. Access routes kept free. Prompt maintenance of defects Ensure good housekeeping and that any spills / food debris are cleared up immediately.
Food poisoning. Poor standards of hygiene. Incorrect storage of food.	Staff, Children/Young People, Teachers, Participants, Volunteers	Personal hygiene Young People, Children, participants taught the need for personal hygiene. Staff, children / Young people, participants, volunteer helpers to wash hands before handling food and after visits to the toilet. Ensure that warm water, soap and towels (disposable) are available. Storage Avoid the use of foods that require refrigeration if safe temperatures cannot be maintained Food items to be stored in suitable containers. (covered / protected from contamination) Food handling Disposable items (cutlery, pots) stored in secure, clean conditions. Cleaning Work surfaces / tables cleaned with a multipurpose cleaner and covered Adequate rubbish bins for waste food.
Reaction to intolerance / allergy.	Staff, Children/Young People, Teachers, Participants, Volunteers	Allergy / intolerance forms to be completed for all participants in advance of the session. All staff /volunteers are made aware of pupils who are sensitive to foods and food additives. Staff should be aware of ingredients/food additives present in foodstuff.

5. Risk Identification and Control Measures for on the Farm

HAZARD	PERSONS AT RISK	CONTROLS TO MINIMISE RISK
Vehicle collision due to increased volume in traffic Slips, trips and falls Lost child/young people Movement around campus Children/young people becoming separated from group Prohibited areas Various injuries Slips, trips and falls Anxiety Lost child/young people	Staff, Children/Young People, Teachers, Participants, Volunteers	Drop off at Agrifood Centre only Assistance from schoolteachers Keep children away from moving vehicles Students supervised by School teachers at all times School teachers undertake head count at start/end of activities Briefing prior to visit and at start of day Groups remain with chef or farm educator at all times
Visitor is injured/unwell	Staff, Children/Young People, Teachers, Participants, Volunteers	Group remain with chef or farm educator throughout visit Briefing prior to visit and at start of day School teachers familiar with students A first aider will be present with each group at all times First aid should be carried by school teacher First aid equipment available in the Farm Office
Farm operations. Collections, deliveries and site multi-use traffic.	Staff, Children/Young People, Teachers, Participants, Volunteers	Farm notified of date of event to make farm site safe for visitors (danger areas fenced off) Students supervised by School teachers at all times Briefing prior to visit and at start of day Groups remain with chef or farm visit coordinator throughout visit Students to be advised of appropriate footwear and clothing for activities in advance
Touching animals on site Zoonosis (infection from farm animal to human). Risk of E coli 0157	Staff, Children/Young People, Teachers, Participants, Volunteers	School teachers sent advice detailing rules around animals Students supervised by School teachers at all times Teachers code of practice provided and Farm Safety Policy sent in advance Briefing at start of day School teachers are asked to ensure they carry a First Aid kit whilst on the farm Groups remain with chef or farm visit coordinator throughout visit Handwashing facilities provided and are taken to wash hands and boots prior and post animal visits and prior to eating Groups should not touch the animals unless encouraged to do so by staff. Farm safety rules adhered to at all times.
Handling animals Kicking, biting, crushing, trampling. Risk of E coli 0157	Staff, Children/Young People, Teachers, Participants, Volunteers	Children/Young people (and visitors) should be warned not to enter animal pens unless under the supervision of staff. All staff and visitors must wash hands after visiting the farm. Children/young people should only touch animals when encouraged to do so.
Pregnant ewes Toxoplasmosis. Abortion in pregnant women	Staff, Children/Young People, Teachers, Participants, Volunteers	Advise that any female that may be pregnant should not attend lambing visits
Emergency situation including fire Death Burns Smoke inhalation Crushing injuries	Staff, Children/Young People, Teachers, Participants, Volunteers	Briefing at start of day Fire evacuation signage Fire alarm system in place Group remain with staff throughout visit School teachers familiar with students’ medical conditions

6. Conclusion

This policy aims to create a safe and engaging learning environment for the Prept. Farm to Fork Experience. Adhering to the outlined procedures will help minimise risks while allowing students to develop valuable culinary skills.
All accidents, injuries, and near-misses will be recorded and reported in accordance with the Prept. Foundation Accident Reporting Policy.

Risk Assessment contacts

We encourage and enable staff, volunteers, and other stakeholders to raise serious concerns within the charity rather than overlooking a problem. Please report those concerns immediately to the Designated Safeguarding Lead or Deputy Safeguarding Lead.

Other contact details:
Charity Commission (www.gov.uk/complain-about-charity)

Camilla Bowers

Community & Safeguarding Lead

Jessica Aggarwal

Co-Founder & DDSL

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