Risk Assessment Litter Picking

Document last updated 6.7.2023

 This covers the risks when public

Risk assessments Scale

Likelihood Severity
0Very unlikely0No risk
1 Very unlikely e.g. Puncture wound from using a biro 1Very slight e.g. A slight scratch requiring just a plaster
2 Unlikelye.g. Tripping over obvious obstacle2 Slight e.g. Cut requiring basic first aid
3 Likely e.g. Tripping over a hidden cable 3 Moderate e.g. A deep cut requiring hospital treatment

●       Once the risk has been identified, you must specify which are steps you will put in place to reduce or mitigate the risk. You then score your revised risk.

●       The suitability of conducting the activity or event should then be assessed against the revised risk using the following levels:

3 = satisfactory – activity can proceed with control procedures in place

3 - 6 = acceptable - be vigilant and stop activity if extra risk occurs,

9 = unacceptable - activity should not go ahead unless further measures are put in place to control risk.


PSG LITTER PICKING RISK ASSESSMENT
Name: PURLEY SUSTAINABILITY GROUP Activity: Litter Pick
Date ONCE A YEAR Location: MEMORIAL HALL
Risk assessment completed by: [Insert name and position/role] Signed: [Please sign hard copy]
Risk assessment reviewed by: [Insert name and position/role] Signed: [Please sign hard copy]
IDENTIFIED HAZARD HAZARD APPLIES TO: Likelihood SeverityRisk CONTROL PROCEDURES Revised Likelihood Revised Severity Revised Risk
1. ACTIVITY: COOKING & SERVING FOOD / COMMUNITY MEALS OR CAFES
Food poisoning including sickness from contamination and poor food hygiene. PSG members, volunteers, public 4 3 12
  • At least one supervisor of the activity who has a food hygiene certificate (minimum level: 2)
  • PSG members and volunteers tasked with food preparation must be made aware of basic food safety principles including:
    • Maintaining personal hygiene including hand washing, cuts covered with visible plaster, long hair tied back/covered, aprons clean.
    • Safe storage/refrigeration of foods including storage at appropriate temperatures, stock rotation, checking “use by” and “best before” dates or visible signs of freshness, correct storage/coverage
    • Correct food handling procedures including high risk / raw foods kept apart, separate chopping boards and utensils used for raw and cooked foods, using tools (tongs/cutlery etc.) to handle food rather than hands where possible, equipment stored in secure, clean conditions.
    • Appropriate cleaning regime including cleaning and disinfecting work surfaces and equipment and keeping rubbish bins away from food. For more information and guideline see: https://www.food.gov.uk/business-industry/sfbb
  • PSG members, volunteers and public reminded to wash hands before eating and drinking if they have been doing activities where they may have come into contact with harmful microorganisms/dirt.
3 3 9
Burns and scalds from contact with steam, hot water, hot oil, hot pans, hot surfaces, hot plates/cups or hot food/drinks etc. PSG members, volunteers, public 3 4 12
  • All members and volunteers doing food preparation, given warnings to be aware of spitting oil/escaping steam and handling hot items safely e.g. positioning pan handles not to overhang the edge of the cooker and ensure adequate space is available around the ovens at all times when handling hot items.
  • All members and volunteers doing food preparation, instructed to use heat-resistant gloves/cloths and wear long sleeves where possible.
  • All kitchen equipment including pans to be well maintained and regularly checked to avoid breakages and spillages.
  • Members of the public warned if plates, cups, food or drinks are hot.
  • First aid kit to be carried in case of more severe burns.
 2 4 8
Injury from using knives, scissors or other sharp kitchen equipment. PSG members, volunteers 3 4 12
  • All PSG members and volunteers doing food preparation advised to use knives and other equipment following safe procedures (see http://www.hse.gov.uk/catering/knives.htm)
  • Knives/sharp equipment should be stored safely when not in use and never left in the sink.
  • First aid kit to be carried for minor cuts and injuries.
2 4 8
Allergic reactions leading to illness and in extreme cases death PSG members, volunteers, public 3 5 15
  • Food and ingredients clearly marked or communicated to all so that they’re aware of potential allergens.
  • Attendees asked before event if feasible if they have any serious food allergies so catering can be considered.
 2 5 10
Chemical burns or poisoning from contact with irritant or poisonous cleaning product. PSG members, volunteers 3 4 12
  • Care should be taken by PSG members, volunteers when cleaning and using chemical cleaning products to avoid splashing on skin or ingestion. Protection equipment such as gloves to be worn where appropriate.
  • Cleaning product kept by PSG must be stored out of reach of children and animals. PSG should avoid using chemicals and substances that are classified as “hazardous to health” as defined by the Control of Substances Hazardous to Health (COSHH) Regulations 2002. Where substances must be stored a COSHH assessment must be completed (see http://www.hse.gov.uk/coshh/index.htm).
 2 4 8
Injury from using electrical or gas cooking appliances including gas explosion, fires PSG members, volunteers 2 5 10
  • PSG members should ensure that the equipment they are using has been subject to regular safety inspections and that equipment is checked before use for defective plugs, discoloured sockets or damaged cable.
  • PSG members should ensure that all of those involved in food preparation know where the fuse box is and how to safely switch off electricity, as well as where the gas isolation valve is and that the gas should be turned off when not in use.
  • Fire blankets and extinguishers should be kept in the area and PSG members and volunteers should know how to use them.
  • Cookers and ovens should be sited away from flammable materials, doorways, passageways and fire escape routes.
 2 5 10
Injury through slips and trips especially from water spillage. PSG members, volunteers, public 3 3 9
  • Floors should be cleaned regularly and any split food or water or obstacles should be dealt with immediately.
  • If there is a wet area a safety sign should be put up if available.
 2 3 6
Illness and fainting of those involved in food preparation from hot working conditions. PSG members, volunteers 2 2 4
  • Fans and extractors provided where available to control air temperature.
  • Those involved in food preparation encouraged to take rest breaks in cooler conditions and regular drinks of water.
 1 2 2
Burns, scalds and smoke inhalation from cooking using flames over an open fire, in a pizza or bread oven. Also fire damage to equipment and property from fire getting out of control. PSG members, volunteers, public 3 5 10
  • There must be a designated person overseeing the fire safety at all times.
  • Appropriate fire-resistant gloves and utensils should be used to avoid contact with the fire while cooking.
  • All participants should be warned about fire safety and a safe access area should be designated around the fire so people do not stand or walk too close to the fire.
  • A water source and buckets or hose should be to hand in case the fire gets out of hand. The fire must be out and thoroughly doused with water at the end of use.
2 5 10
5. Working with the public
Participant being taken ill or suffer from an attack of a medical condition e.g. asthma, diabetes, epilepsy PSG members, volunteers, other members of the public 2 5 10
  • PSG members and volunteers to get participants in indicate if they have an existing medical condition they should be aware of when signing up to the event.
  • Participants advised to carry medication with them at all times.
  • PSG members to seek medical advice and/or call an ambulance if the situation escalates.
 2 4 8
Hostility from the public, physical or verbal aggression, fighting, disruptive or intimidating behaviour PSG members, volunteers, other members of the public 2 4 8
  • PSG members and volunteers should avoid getting into confrontational situations and remain polite and courteous where possible. If the situation escalates PSG members and volunteers will ask the person to leave the activity or PSG members and volunteers should seek to remove themselves and other members of the public from the situation.
  • If a potentially threatening situation does develop, the police should be called to handle the situation.
 1 4 4
Safeguarding issues including risk of injury, mental distress or physical, emotional or sexual abuse occurring from unaccompanied children attending the event or children becoming separated from their carers Members of the public (children) 3 4 12
  • No unaccompanied children permitted to attend the activity or event.
  • Parents and carers warned that children must be supervised at all times and that they are ultimately responsible for the well-being of the child/children in their care.
  • PSG members and volunteers should ensure they or other members of the public are never left alone with an unaccompanied child.
 2 3 6
Safeguarding issues including risk of injury, mental distress or physical, emotional or sexual abuse occurring from vulnerable adults attending activity or event i.e. adults with physical and learning disabilities, elderly people with physical access requirements and adults with ill mental health Members of the public (vulnerable adults) 3 4 12
  • PSG members and volunteers to ensure that activities and events are free of disabling barriers or that adequate access provision has been considered to accommodate attendees with physical and learning disabilities or elderly people with physical access requirements.
  • PSG members and volunteers should ensure they or other members of the public are never left alone with a vulnerable adult.
 2 3 6