How to Prepare a Risk Management Plan for a Food Event

Risk management plans for banquets include proper food serving temperatures.

A risk management plan for a food event identifies things that can go significantly wrong in connection with the event and then devises a way to reduce the risk that those things will happen. Identifying potential risks, making note of existing remedies and establishing actions needed to address the risks can help a food event run without incident.

Instructions

1. Assess the environment. Walk around the venue for the event. Identify potential hazards and potential risks. Who will be harmed if the risk comes to pass? Write down your observations. For example, a smooth concrete floor might pose a slipping hazard for serving staff; heavy pots stored overhead in the kitchen could be difficult for workers to access without injuring themselves; hot food kept at the wrong temperature could foster harmful bacteria.

2. Develop an action plan. Identify things you can do that will mitigate the risks you identified. If you observed that the floors are slippery, an action item would be to require serving staff to wear non-skid footwear. If you observed loose handrails, an action item would be to ask the maintenance staff to tighten them. If you saw heavy pots in overhead storage, an action item would be to move them to a location that is waist high or lower. If hot food is on the menu, an action item would be to have food thermometers on hand to make sure food is kept at hot enough temperatures.

3. Implement the action plan. Instruct the caterer or kitchen manager to make sure that the staff wears non-skid footwear and that the cooks know where the thermometers are. Call the maintenance department and tell them to tighten the loose handrails and move the heavy pots. Conduct a final inspection the day of the event to make sure the tasks were completed.

4. Post your risk management plan in an area where workers can see it. Pin a copy of it at eye level on the bulletin board where legal notices are posted. Discuss the plan with your employees to make sure they understand it.

References

• Univ. of Montana: Basic Instructions for Generating Risk Management Plans for Special Events or Student Projects
• Health and Safety Exec.: Example Risk Assessment for Food Preparation; Nov. 2010