All Nations Keighley
Warm Space Cafe
- Status
- Approved
- Overall risk
- Medium
- Site
- All Nations Keighley
- Category
- Food and hospitality
- Location
- All Nations Church Centre
- Assessment date
- 23 Jul 2026
- Review due
- 23 Jul 2027
- Assessed by
- Church representative
- Approved by
- Church leadership
- Reviewed by
- Authorised reviewer
Hazards, controls and residual risk
Slips, trips and falls
- Who may be harmed
- Employees, Volunteers, Members of the public
- Existing controls
- Floors kept clear, spillages cleaned immediately, trailing cables secured, adequate lighting, entrance mats in wet weather
- Risk before controls
- L4 x S2 = 8
- Risk after controls
- L3 x S2 = 6
- Residual risk
- Medium
Burns from hot food and drink
- Who may be harmed
- Employees, Volunteers, Members of the public
- How they may be harmed
- burn
- Existing controls
- children not allowed to make hot drinks or unsupervised in kitchen food served at safe but not excessive temperatures procedure in place for filling hot flasks with signage and limited to only trained volunteers.
- Risk before controls
- L2 x S4 = 8
- Risk after controls
- L1 x S4 = 4
- Residual risk
- Low
Food poisoning
- Who may be harmed
- Employees, Volunteers, Members of the public
- How they may be harmed
- Poor hygiene and cooking practices resulting in food poisoining
- Additional controls
- Volunteer/staff member leading food preparation to have completed food hygiene training within three years. Records kept in line with legislation. Fridge and freezer temperatures monitored and food removed if outside ranges. Food temperatures checked and recorded before serving.
- Risk before controls
- L1 x S3 = 3
- Risk after controls
- L2 x S3 = 6
- Residual risk
- Medium
Alergy
- Who may be harmed
- Employees, Volunteers, Members of the public
- How they may be harmed
- Allergic reaction to food
- Existing controls
- Packaging of all food kept Any homemade food to have an ingredients list kept, or staff to be aware that it may contain all allergens Signage alerting people to inform staff of allergies. If staff are informed of an allergy, ingredients list checked and possibility of cross-contamination considered. Customers told that we cannot guarantee food is completely free from any allergen.
- Risk before controls
- L4 x S5 = 20
- Risk after controls
- L1 x S5 = 5
- Residual risk
- Medium
Overcrowding
- Who may be harmed
- Employees, Volunteers, Members of the public
- Existing controls
- if cafe space is full able to overfill into main hall.
- Risk before controls
- L2 x S2 = 4
- Risk after controls
- L1 x S1 = 1
- Residual risk
- Low
Infection transmission
- Who may be harmed
- Employees, Volunteers, Members of the public
- Existing controls
- hand sanitiser and hand washing facilities available surfaces wiped and sanitised after each session
- Risk before controls
- L3 x S2 = 6
- Risk after controls
- L2 x S2 = 4
- Residual risk
- Low
Challenging behaviour
- Who may be harmed
- Employees, Volunteers, Members of the public
- Existing controls
- Clear code of conduct Volunteers trained in de-escalation and experienced with relationships with customers Police to be called if it escalates beyond the ability of staff to manage
- Risk before controls
- L3 x S2 = 6
- Risk after controls
- L3 x S2 = 6
- Residual risk
- Medium
Waste disposal
- Who may be harmed
- Employees, Volunteers, Members of the public
- How they may be harmed
- Food waste removed regularly, bins have lids, recycling where appropriate
- Risk before controls
- L1 x S1 = 1
- Risk after controls
- L1 x S1 = 1
- Residual risk
- Low