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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
Burn due to touching.
Keep Crepe maker a safe distance away from public,
Especially children.
3
2
Food Poisioning.
Machine delivered in a clean condition.
Observe good food hygiene practice.
2
1
Nut Allergy.
Inform client and guests of potential hazard.
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 waffle making machine(s) when unsupervised and take plug out of socket supplying electric.
Burn due to touching.
Move waffle making machine if on trolley to rear or face away from customers.
Contain waffle making machine(s) in stall on cart or with-in cordon-off area.
Verbally warn customers of danger if they look a danger themselves.
Food Poisioning.
Don't supply any product out of sell by date.
Nut Allergy.
Ask everyone if they have an allergy, Remove Nut Ingredients.
Table Collapsing.
Keep a check on guests pushing, bumping or inebriated.
Mess on floor.
Serve everyone individually.
Remove waffle making machine(s) if guests are too inebriated.

RISK ASSESSMENT
WAFFLE MACHINE HIRE / WAFFLE MAKER



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