Ensuring all risks to staff and students are managed effectively

Prept. Foundation Farm to Fork Risk Assessment 2026

Farm to Fork Experience – Plumpton College

1. Purpose

This document outlines the risk assessment framework for the Prept. Farm to Fork Experience, covering both kitchen and farm-based activities. It aims to ensure the safety and wellbeing of students, staff, and visitors while supporting a safe, hands-on learning environment.

2. Scope

This risk assessment applies to:

• Students (children and young people)
• School staff and teachers
• Prept. facilitators (chefs and farm educators)
• Volunteers and visitors

All individuals listed are subject to the risks and control measures outlined in this document.

3. Responsibilities

School Administration

Ensure compliance with health and safety regulations
Provide adequate staffing and resources

Teachers (Visiting School Staff)

Maintain supervision of students at all times
Conduct headcounts and manage behaviour
Take full responsibility for first aid provision (see Section 6)

Prept. Chef & Farm Educators

Deliver activities safely
Support risk control measures
Provide safety briefings

Students

Follow all safety instructions
Use equipment responsibly

Parents/Guardians

Provide consent and declare medical or dietary needs

4. Kitchen Activities Risk Assessment

4.1 Sharp Utensils

Persons at Risk: All participants

Controls:

Age-appropriate knife use only
Child-safe knives where required
Training in safe techniques (bridge/claw)
Close supervision

4.2 Burns (Hot Surfaces & Food)

Persons at Risk: All participants

Controls:

Restricted access to hot equipment unless supervised
No overcrowding
Use of oven gloves
Safe serving procedures
Continuous monitoring

4.3 Cooking Equipment (Gas/Electric)

Persons at Risk: All participants

Controls:

Equipment checked by trained staff
Emergency shut-offs in place
Supervised use only
Fault reporting procedures
Regular maintenance

4.4 Slips, Trips, and Falls

Persons at Risk: All participants

Controls:

Appropriate footwear required
Clear walkways
Immediate clean-up of spills
Good housekeeping

4.5 Food Safety & Hygiene

Persons at Risk: All participants

Controls:

Handwashing enforced
Safe food storage practices
Clean equipment and surfaces
Waste managed appropriately

4.6 Allergies and Intolerances

Persons at Risk: All participants

Controls:

Pre-collected allergy information
Staff awareness of dietary needs
Ingredient checks

5. Farm Activities Risk Assessment

5.1 Traffic & Vehicle Movement

Controls:

Controlled drop-off location
Supervised movement
Keep groups away from vehicles

5.2 Site Movement & Supervision

Risks: Separation, trips, restricted areas

Controls:

Constant supervision
Headcounts
Safety briefings
Groups remain together

5.3 Injury or Illness

Controls:

First aider provided by visiting school (see Section 6)
First aid kits carried by school staff
Staff aware of medical needs

5.4 Farm Operations & Hazards

Controls:

Hazard areas secured
Farm notified in advance
Appropriate clothing required

5.5 Animal Contact & Infection Risk

Risks: E. coli, zoonotic disease

Controls:

Supervised contact only
Handwashing before/after
No contact unless instructed

5.6 Animal Handling Injuries

Controls:

No entry into enclosures unless supervised
Controlled interaction

5.7 Pregnant Ewes (Lambing)

Controls:

Pregnant individuals advised not to attend

5.8 Emergency Situations (Fire, etc.)

Controls:

Emergency briefings
Evacuation procedures
Staff supervision

6. First Aid Provision and Responsibility (UPDATED)

The visiting school confirms that it will attend the Farm to Fork Experience with a minimum of two members of staff, of which only one member of staff holds a valid first aid qualification.

Due to staffing limitations, the school agrees that the designated first aider will remain based within the kitchen area for the duration of the Farm to Fork Experience and will be available on call to respond to any first aid incidents occurring during both kitchen sessions and farm-based activities.

The visiting school accepts full responsibility for the provision and delivery of all first aid to its students and accompanying persons throughout the visit.

In the event that first aid is required during the farm tour, the visiting school agrees that all activities, including the farm tour and kitchen workshops, will be immediately paused or stopped as necessary to allow the designated first aider to respond appropriately.

By attending the visit under these conditions, the school acknowledges and accepts this arrangement and confirms that it has assessed and deemed this level of first aid provision to be adequate for its group.

7. Monitoring and Reporting

All accidents, incidents, and near-misses must be recorded
Reporting follows Prept. Foundation procedures
Risk assessment reviewed regularly

8. Conclusion

This risk assessment ensures that the Farm to Fork Experience remains safe, structured, and educational. Adherence to these measures allows participants to engage confidently while minimising risk.