In-School Risk Assessment
Ensuring all risks to staff and students are managed effectively
Prept. Foundation In-School Risk Assessment
Prept. Foundation Risk Assessment Risk Assessment for In-School Cooking and Kitchen Skills Sessions
- Purpose
This policy outlines the risk assessment framework for conducting cooking and kitchen skills session within a school setting. It aims to ensure the safety of students, staff, and visitors while promoting a hands-on learning experience.
- Scope
This policy applies to all students, school staff, and any Prept. facilitators participating in cooking and kitchen skills session conducted in school facilities. 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.
- Risk Identification and Control Measures
4.1 General Kitchen Safety
| Risk | Person Responsible |
| All participants must wash hands before handling food. | Prept Chef |
| Clearly mark fire exits and ensure they remain unobstructed. | School Staff |
| Floors should be kept dry and free from obstructions to prevent slips. | School Staff |
| Ensure a first aid kit is available and accessible. | School Staff |
| A trained first aider must be present during sessions. | School Staff |
4.2 Food Safety and Hygiene
| Risk | Person Responsible |
| Store raw and cooked foods separately to prevent cross-contamination. | Prept Chef and School staff |
| Use separate chopping boards for meat, vegetables, and dairy. | Prept Chef |
| Ensure all food is cooked and stored at appropriate temperatures. | Prept Chef and School Staff |
| Check for and accommodate students’ allergies and dietary restrictions. | Prept Chef and School Staff |
4.3 Use of Kitchen Equipment
| Risk | Person Responsible |
| Counting knives in and out. | School Staff if School knifes
Prept Staff if Prept take knifes into school Setting |
| Supervise students when using knives, safety knifes including plastic knifes, ovens, and other sharp or hot equipment. | Prept Chef and School Staff |
| Provide protective gloves where necessary. | Prept Chef |
| Ensure students tie back long hair and wear appropriate clothing. | Prept Chef |
| Explain proper use of all equipment before starting activities. | Prept Chef |
4.4 Fire and Electrical Safety
| Risk | Person Responsible |
| Train students on fire evacuation procedures. | School Staff |
| Do not leave cooking appliances unattended. | Prept Chef and School Staff |
| Ensure fire blankets and extinguishers are accessible. | School Staff |
| Regularly inspect electrical appliances for damage before use. | School Staff |
4.5 Allergies and Medical Concerns
| Risk | Person Responsible |
| Obtain a list of student allergies and medical conditions before sessions. | School Staff and Prept Chef |
| Ensure emergency medication (e.g., EpiPens) is available if needed. | School Staff |
| Have a plan in place for medical emergencies. | School Staff |
4.6 Prept supplied electrical equipment – induction hobs and blenders
| Risk | Person Responsible |
All electrical equipment taken into a venue must be PAT tested and have an in-date PAT test sticker. This includes (but is not limited to):
|
Prept. Foundation and Prept Chef |
| All electrical equipment is PAT tested every 12 months and visually checked before each use; damaged equipment is not used. | Prept. Foundation and Prept Chef |
| Provide a suitable room with an accessible wall socket and a sturdy table. | School Staff |
| Ensure the room has adequate ventilation in the form of an extraction fan or windows and doors and that open fully | School Staff |
| Plug equipment directly into a wall socket (no extension leads) and run cables behind the table, away from walkways. | Prept Chef |
| Place equipment on a stable, level surface away from the table edge, with water and hand-washing kept well clear. | Prept Chef |
| Prevent burns and scalds: handles turned inwards, pans no more than two-thirds full, glass treated as hot until cool, no frying in oil. | Prept Chef |
| No fridge: keep high-risk ingredients in cool boxes at 8°C or below; probe-check meat reaches 75°C. | Prept Chef |
| No more than 2–3 students at the induction hob at a time. Any young person waiting to participate at the hob should stand at least 2 metres away | Prept Chef and School Staff |
| Check in advance whether anyone has a pacemaker or implanted device; they keep at least 60 cm from the induction hob. | School Staff |
| Ensure a fire blanket is present and position hobs away from smoke detectors. | Prept Chef |
- Supervision and Training
| Risk | Person Responsible |
| Maintain appropriate student-to-teacher ratios for supervision. | School Staff |
| Conduct safety briefings before each session. | Prept Chef |
| It is vital that the chef is never left alone with students at any given time during the school visit and session. | School Staff |
| It is the staff’s responsibility to undertake any first aid required. | School Staff |
| Staff must support the chef with kitchen/session safety measures and pupil behaviour. | School Staff |
| Provide staff with necessary health and safety training. | School |
- Emergency Procedures
| Risk | Person Responsible |
| Ensure all participants know emergency contact numbers and procedures. | School Staff |
| Have clear reporting mechanisms for accidents or near misses. | School Staff |
| Document and review all incidents to improve safety measures. | School Staff and Prept Chef |
- Review and Monitoring
| Risk | Person Responsible |
| Conduct regular reviews of risk assessments and update the policy as necessary. | Prept Chef and School Staff |
| Gather feedback from students and staff to identify potential improvements. | Prept Chef and School Staff |
| Ensure ongoing compliance with local health and safety regulations. | Prept Chef and School Staff |
- Conclusion
This policy aims to create a safe and engaging learning environment for cooking and kitchen skills sessions. 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 – Camilla Bowers.
Other contact details:
Charity Commission (www.gov.uk/complain-about-charity)
