Expresso Drive Thru Coffee - Risk Assessment

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RISK SCORE SYSTEM

To accurately score the risk assessment, the sub tasks and subsequent hazards are firstly identified and entered on the Risk Assessment form. An initial risk ranking score is then established using the matrix below. The most likely “Probability” and “Consequence” of an accident occurring without any control measures in place are established. This score is then entered on the form in the correct columns.

You will then identify control measures that will be initiated to reduce the probability and in some cases consequences of an accident..

The “Risk after intended controls & actions” is then calculated for the identified hazard by assessing the most likely “Probability” and “Consequence” of an accident occurring, after the control measures have been established. This is then entered on the Risk Assessment Form in the relevant columns.

If the score level of the “Risk after intended controls & actions” is below 11 the task should not proceed and additional control measures need to be implemented to reduce the risk. If the score falls between 11 and 15 inclusively the hazard is considered to be “High Risk” and should only proceed under closely monitored conditions, if the Final Risk Score is 15 or higher than no further controls need to be put in place, although any improvements in a process that may reduce the possibility of injury is always desirable.

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• Access Shop Area and Roller Door
Intruders when opening shop early morning
Initial Risk
Always check the perimeter of the building for anyone suspicious before getting out of your car or opening the roller door, opening person to park car in far corner of car park
Risk after intended controls & actions
• Inspect work area.
Trip Hazards
Initial Risk
Always ensure the work area is neat and tidy at all times, ensure all areas to be accesses are free from empty boxes and general trip hazards
Risk after intended controls & actions
• Lifting boxes, full milk crates, bread crates, sandwich board signs, table & chairs
Back Injury ,
Hand Injury
Initial Risk
Always bend your knees and keep a straight back when lifting, where possible use 2 people to lift heavy items, use wheel trolley if necessary
Risk after intended controls & actions
• Food preparation area activities
• Use of knife
• Use of coloured cutting boards
• Stocking Bae marie with cold meat
• Using Meat slicer to cut Ham/Beef & Onion
Cuts and abrasions
Cross contamination causing food poisoning.
Food poisoning from refilling existing gastronom stainless tubs
Hands coming into contact with food items
Cuts to hands from not using handle to contain ham when slicing causing lacerations to fingers
Initial Risk
Always keep eyes on task, use sharpened knife to avoid slippage when cutting.
Use the correct colour & size cutting board for cutting up fruit and vegetables for Smoothie packs.
Always use cut proof gloves when cutting any produce where there is potential to cut your hands.
Always use correct coloured cutting boards when cutting food items to minimise the chance of cross contamination.
Always replace used stainless container with new when last product has been used from original container
Always wear plastic food grade gloves when handling foods
Always cut ham into amounts so that it fits in the slicer properly, this enable you to use the handle to press down on the meat, use cut proof glove when slicing onions as your hand will be very close to the cutting blade.
Risk after intended controls & actions
• Use of Coffee Machine/
• Adjusting coffee grind
• Use of Turbo Chef Oven
Hot water burns
Damage to digital screen when opening and closing and pinch points
Burns to hands and arms
Hands coming into contact with food items
Cross contamination of food items
Initial Risk
Always keep eyes on task at hand, communicate interactional movements amongst fellow workers
Lift and lower gently when adjusting grind, be aware of pinch points
Always use heat proof gloves when handling internal oven components
Always wear plastic food grade gloves when handling foods
Always keep utensils and cutting board clean free from food debris
Risk after intended controls & actions
Cleaning Oven using Oven Cleaner
Use of Oven Off in Oven causing Burns
To eyes and skin
Ingestion of Caustic Fumes
Initial Risk
Always use Clear Glasses when cleaning oven
Use P2 Respirator when cleaning oven to prevent inhalation of caustic fumes
Risk after intended controls & actions
Use of Vitamix
Removing jug before machine stops
Initial Risk
Contamination in jug
Initial Risk
Wait until Vitamix stops before removing jug
Risk after intended controls & actions
Always use hot water above 60 degrees to rinse jug
Risk after intended controls & actions
Maintenance of any appliances in store
Electric Shock
Initial Risk
Always switch off at wall before troubleshooting or repairing equipment
Risk after intended controls & actions
Cutting Boxes in Back Area
Cuts/lacerations to body parts
Initial Risk
Always cut away from body
Risk after intended controls & actions
Always use cut proof gloves when using box cutter
Risk after intended controls & actions
Always cut on wooden board
Risk after intended controls & actions
Working with Corona Virus
Infecting work colleague with Corona Virus
Initial Risk
Risk after intended controls & actions
Always wash and sanitise your hands anytime you enter or leave the shop
Always use plastic food grade gloves when handling any food items
Practice social distancing wherever possible within the shop
Do not enter any room in the shop where there is more than 2 people in a room
Do not come to work if you have been in contact with someone that has been overseas or on a cruise ship in the last 14 days
Acquiring infection from a customer
Initial Risk
Risk after intended controls & actions
Always where possible use contactless payment
Avoid cash at all times, if using cash use glove then discard afterwards
Close window if customers attempts to cough while being served

Sign Off

Prepared By
Reviewed By
We have read and been given the opportunity to provide input into the attached Risk Assessment / Job Safety Analysis and have had all relevant areas explained to us. We verify that we fully understand the procedure provided and agree with all safety measures identified.
Name and Signature
Shift Supervisor/Manager Signature