Risk Assessment of Setting up a Food Stall

Potential Hazard

Who is at risk?

Preventative Measures

Responsibilities

Need to ensure that the food is halal.

We would not be able to sell our food to halal customers we do not ensure all ingredients is halal.

1. The person allocated to buying the ingredients need to make sure that all the ingredients have the halal mark.

-Kashyap to brief the logistics committee that all ingredients need to have the halal green mark.

Need to ensure that stall remains clean and food remains uncontaminated.

Customers eating the food might fall sick or might avoid the stall due to lack of cleanliness.

1. One Safety member to be at the stall at all times during the carnival to ensure that the stall is kept clean.

-All spillages are cleaned immediately

-Food to be covered if necessary, to avoid insects and contamination by wind.

-Regular 45 minutes checks to ensure overall cleanliness is met.

2. The people cooking the food to ensure general cleanliness is followed at the hostel.

-The safety member in charge at that point of time.

Need to ensure that during the frying of Churros, no one is burnt or hurt.

The people making the food. The cooking involves the usage of fire, therefore serious injuries can occur if safety protocols are not put in place.

1. Ensure that at all times there is excess to running water to wash wounds.

2. Ensure that all times there are more than 1 person frying.

3. Ensure that at all times, Alovera and other necessary ointments is there to cater to the people cooking.

-The safety committee to brief the logistic and other committees.

Need to ensure that the food is relatively healthy.

Unhealthy food will drive away customers and customers would also experience health issues.

1. The person in charge of buying the ingredients need to make sure that all the ingredients have the “Healthier Choice” mark.

-Kashyap to brief the logistics committee that most if not all the ingredients need to have the “Healthier Choice” logo. Eg. Oil.