Sandwich maker

Important reminder

This example risk assessment shows the kind of approach a small business might take. Use it as a guide to think through some of the hazards in your business and the steps you need to take to control the risks. Please note that it is not a generic risk assessment that you can just put your company name on and adopt wholesale without any thought. This would not satisfy the law - and would not be effective in protecting people.

Every business is different - you need to think through the hazards and controls required in your business for yourself.

Company name: Sandwich makers Department: Seafood line
Step 1 Substance	Step 2	Step 3			Step 4 Action
Whats the hazard?	What harm, and who?	What are you doing already?		What improvements do you need?	Who	When	Check
Breathe in mist from chopping seafood	Can cause asthma
	Shelling and mashing fillings	Rear-extracted workbench		Start health surveillance and pre-employment checks
Garnishes - skin contact with citrus fruits	Can cause dermatitis
	Slicing and zesting	Protective gloves and skin-care products		Start health surveillance
Skin contact with trigger sprays - surface disinfection	Irritating to eyes and skin
	Cleaners	Household protective gloves		Replace spray with foam
Skin contact with dishwasher detergent fluid	Skin burns from splashes
	Anyone	Household protective gloves		Swap to detergent pellets

Also:		Action taken		Action needed
Thorough examination & test - COSHH		Once a year for workbench		Enclose more - get booth?
Supervision		Yes
Instruction and training		Yes
Emergency plans		Yes
Health surveillance		None		Ask doctor about asthma and dermatitis checks
Monitoring
Step 5 Review date:			Review your assessment - make sure you are not sliding back. Any significant change in the work? Check the assessment and change it if necessary
Other hazards needing attention: Cuts, slips, cold and wet work