Potential Hazard | Who is at risk? | Preventative Measures | Responsibilities |
Need to ensure that the food is halal. | We would not be able to sell our food to halal customers we do not ensure all ingredients is halal. | 1. The person allocated to buying the ingredients need to make sure that all the ingredients have the halal mark. | -Kashyap to brief the logistics committee that all ingredients need to have the halal green mark. |
Need to ensure that stall remains clean and food remains uncontaminated. | Customers eating the food might fall sick or might avoid the stall due to lack of cleanliness. | 1. One Safety member to be at the stall at all times during the carnival to ensure that the stall is kept clean. -All spillages are cleaned immediately -Food to be covered if necessary, to avoid insects and contamination by wind. -Regular 45 minutes checks to ensure overall cleanliness is met. 2. The people cooking the food to ensure general cleanliness is followed at the hostel. | -The safety member in charge at that point of time. |
Need to ensure that during the frying of Churros, no one is burnt or hurt. | The people making the food. The cooking involves the usage of fire, therefore serious injuries can occur if safety protocols are not put in place. | 1. Ensure that at all times there is excess to running water to wash wounds. 2. Ensure that all times there are more than 1 person frying. 3. Ensure that at all times, Alovera and other necessary ointments is there to cater to the people cooking. | -The safety committee to brief the logistic and other committees. |
Need to ensure that the food is relatively healthy. | Unhealthy food will drive away customers and customers would also experience health issues. | 1. The person in charge of buying the ingredients need to make sure that all the ingredients have the “Healthier Choice” mark. | -Kashyap to brief the logistics committee that most if not all the ingredients need to have the “Healthier Choice” logo. Eg. Oil. |
Risk Assessment