The Risk Assessment For Catering document is a mandatory requirement under Maltese law for all food service operations, as stipulated by the Food Safety Act and OHSA regulations. This assessment must be conducted and documented to identify potential hazards in catering operations, evaluate their risks, and establish appropriate control measures. The document needs to be regularly updated and reviewed, particularly when there are changes in operations or equipment. It serves as both a legal compliance document and a practical tool for maintaining safety standards in catering establishments. The assessment covers various aspects including food safety, occupational hazards, fire safety, and emergency procedures, all specifically tailored to the Maltese regulatory environment.
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1. Document Control: Details of the assessment date, assessor name, review date, and document version
2. Scope of Assessment: Definition of what areas, activities, and personnel are covered by this risk assessment
3. Methodology: Explanation of risk assessment approach, scoring system, and risk matrix used
4. Kitchen Operations Risks: Assessment of risks related to cooking equipment, hot surfaces, sharp objects, and kitchen machinery
5. Food Safety Risks: Evaluation of risks related to food contamination, storage, temperature control, and hygiene
6. Manual Handling Risks: Assessment of risks from lifting, carrying, and moving items in the kitchen and service areas
7. Slip, Trip and Fall Risks: Analysis of floor conditions, spillages, and movement hazards
8. Fire Safety Risks: Assessment of fire hazards, including cooking equipment, electrical systems, and gas supplies
9. Chemical Handling Risks: Evaluation of risks from cleaning products and other chemicals used in the premises
10. Risk Control Measures: Detailed description of existing and recommended control measures for each identified risk
11. Training Requirements: Specification of required staff training based on identified risks
12. Emergency Procedures: Procedures for handling accidents, incidents, and emergencies
13. Review and Monitoring: Process for regular review and updating of the risk assessment
1. Allergen Management: Specific section for establishments handling significant amounts of allergenic ingredients
2. Event Catering Risks: Additional section for businesses that provide external catering services
3. Customer Interface Risks: For establishments with customer-facing service areas
4. Delivery Operations: For businesses offering delivery services
5. Outdoor Dining Areas: For establishments with outdoor seating or service areas
6. Bar Operations: For establishments serving alcoholic beverages
7. Special Equipment Risks: For premises using specialized or unusual cooking equipment
1. Risk Assessment Matrix: Detailed risk scoring matrix and assessment criteria
2. Hazard Checklist: Comprehensive checklist of potential hazards in catering operations
3. Incident Report Form: Template for recording accidents and incidents
4. Control Measure Checklist: Daily/weekly checklist for monitoring control measures
5. Training Record Template: Template for recording staff training completion
6. Equipment Inventory: List of equipment and associated risks and controls
7. Chemical Register: List of all chemicals used and their safety requirements
8. Emergency Contact List: List of emergency contacts and procedures
9. Floor Plan: Marked floor plan showing key hazard areas and safety equipment locations
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