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    Ice Cream

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    api-550510402
    1. The document outlines the procedures and risks associated with producing ice cream for a year 6 computing project. 2. Potential hazards identified include contact with moving mixer parts, noise exposure, contact with hot/cold surfaces, use of electrical equipment, and food safety risks from raw eggs. 3. Control measures to mitigate these low risks include training students in safe equipment operation, providing protective equipment, ensuring pasteurization of eggs, and constant supervision during the process.

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    Ice Cream

    Uploaded by

    api-550510402
    28 views2 pages
    1. The document outlines the procedures and risks associated with producing ice cream for a year 6 computing project. 2. Potential hazards identified include contact with moving mixer parts, noise exposure, contact with hot/cold surfaces, use of electrical equipment, and food safety risks from raw eggs. 3. Control measures to mitigate these low risks include training students in safe equipment operation, providing protective equipment, ensuring pasteurization of eggs, and constant supervision during the process.

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    1. The document outlines the procedures and risks associated with producing ice cream for a year 6 computing project. 2. Potential hazards identified include contact with moving mixer parts, noise exposure, contact with hot/cold surfaces, use of electrical equipment, and food safety risks from raw eggs. 3. Control measures to mitigate these low risks include training students in safe equipment operation, providing protective equipment, ensuring pasteurization of eggs, and constant supervision during the process.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    28 views2 pages

    Ice Cream

    Uploaded by

    api-550510402
    1. The document outlines the procedures and risks associated with producing ice cream for a year 6 computing project. 2. Potential hazards identified include contact with moving mixer parts, noise exposure, contact with hot/cold surfaces, use of electrical equipment, and food safety risks from raw eggs. 3. Control measures to mitigate these low risks include training students in safe equipment operation, providing protective equipment, ensuring pasteurization of eggs, and constant supervision during the process.

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    ICE CREAM MANUFACTURE

    RISK REF NO ...................................ASSESSMENT OF HEALTH RISK ASSOCIATED WITH PROPOSED PROCEDURE

    Return to index page Ice Cream Maker Operating Instructions

     
    Personnel Involved: (Persons at Risk)

    Teachers / Students

    Miss Stonier
    Title of Experiment / Procedure: Food Processing - Ice Cream Production

    Aim: To produce ice cream for year 6 computing project.

    Brief Description of Procedure:

    We will make ice cream

    Hazards identified: Associated Risks: (level: low, med, high)

    1 Contact / entrapment hazard - moving parts of kitchen mixer 1 LOW: Instruction in safe operation of equipment
    Silverson
    2 LOW: Short operating time. Ear defenders
    2 Noise (Silverson, 90+dBA) provided

    3 LOW: Safe working practice employed. Heat/Cold


    3 Contact with hot / cold Surfaces insulating gloves provided

    4 Electrical equipment 4 LOW: Training in safe working practice

    5 Food safety hazard - raw eggs used in this process 5 LOW: Ensure pasteurisation process is used as shown
    above
    Information sources:

     
    For CHEMICAL HAZARDS attach COSHH Assessment

    Control Measures to be adopted:

    Students trained in safe operation of equipment. Students must not deviate from the methodology shown in the practical
    sheet.

    Is there a less hazardous method?


    If YES - what is it?

    No. This is a demonstration of an industrial process


    Required checks and their frequency,on the adequacy and maintenance of control measures during the course of
    the experiment:
    Continual observance of control measures required
    Disposal procedures during and at the end of experiment:

    Waste ice cream is melted with hot water in the sink and run to waste

     
    EMERGENCY PROCEDURES

    If any of the substances or procedures identified overleaf is likely to pose a special hazard in an emergency, then identify
    below the action to be taken

    Spillage/uncontrolled release: .

    Spillages to be cleaned up promptly to remove slip hazard

    Fire:

    Not expected with this process

    If personnel are affected (fume, contamination, outdoor activity emergency etc) procedure to be adopted:

    Not expected with this process


    Name of Assessor: Name of Supervisor: (for students Head of school, or Nominee:
    only)
    Status of Assessor: Date:
    Date:
    Date: Signed:
    Signed:
    Signed:

    COMPLIANCE WITH THE ABOVE PRECAUTIONARY MEASURES WILL ENSURE HAZARD ASSOCIATED RISKS ARE
    MINIMISED

    Anyone other than the assessor involved in this procedure should sign the statement below

    I have read the document and understand it:

    Signed...................................................................

    Date........................................................................

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