This Catering Risk Assessment is a vital document required under Irish law for any business engaged in food preparation and service activities. It serves as a comprehensive evaluation tool to identify, assess, and mitigate risks associated with catering operations, ensuring compliance with the Food Safety Authority of Ireland Act 1998 and related regulations. The document is essential for obtaining necessary permits, maintaining insurance coverage, and demonstrating due diligence in safety management. It covers all aspects of catering operations including food handling, storage, preparation, service, and workplace safety, incorporating HACCP principles and Irish workplace safety requirements. Regular updates and reviews of this risk assessment are legally required to maintain compliance and ensure safety standards are met.
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1. 1. Business Information and Scope: Details of the catering business, locations covered, and scope of operations
2. 2. Risk Assessment Overview: Methodology used for risk assessment and scoring system explanation
3. 3. Food Safety Hazards: Identification and assessment of food safety risks including biological, chemical, and physical hazards
4. 4. Workplace Safety Hazards: Assessment of occupational hazards including burns, cuts, slips, trips, and falls
5. 5. Equipment and Facility Hazards: Risks associated with kitchen equipment, storage facilities, and premises
6. 6. Control Measures: Detailed preventive and control measures for identified risks
7. 7. Training Requirements: Required staff training and competency assessments
8. 8. Monitoring and Recording: Procedures for ongoing monitoring and documentation of safety measures
9. 9. Emergency Procedures: Response procedures for food safety incidents and accidents
10. 10. Review and Update Process: Schedule and procedure for reviewing and updating the risk assessment
1. Mobile Catering Operations: Additional risks and controls specific to mobile catering units and temporary locations
2. Large Event Catering: Special considerations for large-scale events and mass catering operations
3. Allergen Management: Detailed procedures for managing food allergens if handling specific allergen-risk items
4. Transport Safety: Risk assessment for food transport operations if delivery services are provided
5. Specialist Equipment: Risk assessment for specialized cooking equipment or techniques
6. COVID-19 Measures: Specific measures related to pandemic response and prevention
1. Schedule 1: HACCP Flow Diagrams: Detailed flow charts showing food preparation processes and critical control points
2. Schedule 2: Risk Assessment Matrix: Scoring matrices for likelihood and severity of risks
3. Schedule 3: Safety Checklists: Daily, weekly, and monthly safety check forms
4. Schedule 4: Temperature Control Records: Templates for recording cooking and storage temperatures
5. Schedule 5: Cleaning Schedules: Detailed cleaning and sanitization procedures and schedules
6. Schedule 6: Incident Report Forms: Templates for recording safety incidents and corrective actions
7. Schedule 7: Training Records: Templates for recording staff training and competency assessments
8. Schedule 8: Equipment Maintenance Logs: Records for equipment maintenance and safety checks
9. Appendix A: Relevant Legislation: Summary of applicable food safety and health & safety legislation
10. Appendix B: Emergency Contact Information: List of emergency contacts and relevant authorities
Relevant legal definitions
Hazard
Risk
Control Measure
Critical Control Point (CCP)
HACCP
Food Safety Management System
Cross-contamination
Safe Temperature Zone
Danger Zone
Personal Protective Equipment (PPE)
Food Handler
Food Contact Surface
Contamination
Corrective Action
Monitor
Verification
Validation
Risk Assessment
Risk Matrix
Severity
Likelihood
Preventive Measure
Food Poisoning
Allergen
Clean as You Go
Due Diligence
Good Manufacturing Practice (GMP)
Standard Operating Procedure (SOP)
Incident Report
Near Miss
Safe Working Load
Manual Handling
Competent Person
Food Premises
High-Risk Foods
Low-Risk Foods
Ready-to-Eat Foods
Raw Foods
Temperature Control
Cleaning Schedule
Sanitization
Food Storage Area
Preparation Area
Service Area
Potable Water
Pest Control
Traceability
Food Safety Incident
Risk Level
Control Point
Risk
Control Measure
Critical Control Point (CCP)
HACCP
Food Safety Management System
Cross-contamination
Safe Temperature Zone
Danger Zone
Personal Protective Equipment (PPE)
Food Handler
Food Contact Surface
Contamination
Corrective Action
Monitor
Verification
Validation
Risk Assessment
Risk Matrix
Severity
Likelihood
Preventive Measure
Food Poisoning
Allergen
Clean as You Go
Due Diligence
Good Manufacturing Practice (GMP)
Standard Operating Procedure (SOP)
Incident Report
Near Miss
Safe Working Load
Manual Handling
Competent Person
Food Premises
High-Risk Foods
Low-Risk Foods
Ready-to-Eat Foods
Raw Foods
Temperature Control
Cleaning Schedule
Sanitization
Food Storage Area
Preparation Area
Service Area
Potable Water
Pest Control
Traceability
Food Safety Incident
Risk Level
Control Point
Clauses
Risk Identification
Hazard Assessment
Food Safety
Workplace Safety
Equipment Safety
Personal Protective Equipment
Temperature Control
Storage Requirements
Cleaning and Sanitation
Cross-contamination Prevention
Allergen Management
Staff Training
Emergency Procedures
Documentation Requirements
Monitoring and Recording
Incident Reporting
First Aid
Fire Safety
Manual Handling
Waste Management
Pest Control
Personal Hygiene
Maintenance Requirements
Chemical Safety
Transport Safety
Review and Update Procedures
Hazard Assessment
Food Safety
Workplace Safety
Equipment Safety
Personal Protective Equipment
Temperature Control
Storage Requirements
Cleaning and Sanitation
Cross-contamination Prevention
Allergen Management
Staff Training
Emergency Procedures
Documentation Requirements
Monitoring and Recording
Incident Reporting
First Aid
Fire Safety
Manual Handling
Waste Management
Pest Control
Personal Hygiene
Maintenance Requirements
Chemical Safety
Transport Safety
Review and Update Procedures
Relevant Industries
Food Service
Hospitality
Event Management
Corporate Catering
Educational Catering
Healthcare Catering
Restaurant Industry
Hotel Industry
Mobile Food Services
Industrial Catering
Relevant Teams
Operations
Food Safety
Health and Safety
Quality Assurance
Kitchen Operations
Facilities Management
Risk Management
Compliance
Training
Event Management
Relevant Roles
Catering Manager
Food Safety Officer
Health and Safety Manager
Kitchen Manager
Head Chef
Operations Director
Quality Assurance Manager
Risk Assessment Officer
Compliance Manager
Food Service Director
Facilities Manager
Restaurant Manager
Event Catering Manager
Training Coordinator
Operations Manager
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