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INFORMATION

Insurance Certificate

Hygiene Certificates

Employer’s Liability

Terms and Conditions

GENERAL INFORMATION

FAQS

Hiring Equipment Guide

Ice Cream Machine Cleaning
Sanitation Instructions

Transportation Guide


HAZARD
EXISTING CONTROL MEASURES
HARM
(1-5)
LIKELIHOOD
(1-5)
Electrical Shock.
Pat test is current.
Cables all checked before use.
Check electric supply has a RCD.  
5
1
Lifting.
Operative(s) should not lift the Chocolate Fountain machine if they suffer from back problems.
Try to lift with at least 2 people.
3
2
Food Poisioning.
Machine delivered in a clean condition and sterilised.
Observe Good food hygiene practice.
2
1
Nut Allergy.
Inform client and guests of potential hazard.
3
1
Sharp Pointed Skewers.
Supervised use.
3
1
Table Collapsing.
Check table is sturdy or legs are in the locked position.
3
1
Mess On Floor.
Supervised by staff.
1
3
HAZARD
FURTHER CONTROLS TO
REDUCE RISK
Electrical Shock.
Do not use in wet conditions.
Switch off machine when unsupervised and take plug out of socket supplying electric.
Lifting.
Gloves are always available.
Food Poisioning.
Don't supply any product out of sell by date.
Nut Allergy.
Ask everyone if they have an allergy, Remove chocolate fountain.
Sharp Pointed Skewers.
Serve in a dish as a dessert with spoon.
Table Collapsing.
Keep a check on guests pushing, bumping or inebriated.
Mess On Floor.
Serve everyone individually, remove chocolate fountain if guests inebriated.

RISK ASSESSMENT
HIRE CHOCOLATE FOUNTAIN



THE  INFORMATION below IS BASED ON MANUFACTURER’S
CRITERIA AND EXPERIENCE FROM EXTENSIVE USE OF EQUIPMENT.

Ratings
 HARM 1= minor cuts or bruising; 5 = Death
LIKELIHOOD 1= highly unlikely; 5 = highly likely