Program Hazard Analysis

Program Hazard Analysis – New, Modified, or Recognized Activities

Date: 11/12/16 Program: LOGISTICS / FOOD SERVICE Description: Procedures to minimize the potential for burn injuries in food production areas of the BSA Jamboree event. Hazard Cause / Effect Corrective Actions Initial Final Closing Hazard Description Cause Effect Risk Possible Controlling Measure Status Risk Comments Rating Rating Oversight of use of proper PPE and Operating proper fryer without Foodservice staff trained to use procedures by Unsafe work practice leads to a the use of approved fryer gloves and apron Burn to foodservice staff. II C BSA- III D burn. approved at all times when working with authorized, protective fryer, including changing oil. Compass or equipment. Eurest Culinary Team. Operating Foodservice staff trained to use griddle or approved protective equipment flattop grill at all times while working with Same without the use Same III C Same III D equipment such as griddles, of approved flattop grills, etc. – including protective while cleaning this equipment. equipment.

1 of 3 Operating tilt Foodservice staff trained to use skillet without approved protective equipment the use of at all times while working with Same Same II D Same III D approved equipment such as a tilt skillet – protective including while cleaning or equipment. emptying this equipment. Emptying tilt skillet or Foodservice staff trained to only Same similar devices Same II D fill buckets to 2/3 full prior to Same III D of hot water transport of hot water. using a bucket. Boiling water or heating other liquids Foodservice staff trained to use (including approved protective equipment Same soups) without Same II D at all times while preparing or Same III D the use of transferring hot or boiling approved liquids. protective equipment. Use of hot Foodservice staff trained to use boxes or ovens approved protective equipment without the use Same Same III C at all times while working with Same III D of approved equipment such as a hot box or protective oven. equipment. Handling of hot objects such as pots, Foodservice staff trained to use pans and approved protective equipment Same chaffing dishes Same III C at all times while working with Same III D without the use hot pots, pans chaffing dishes or of approved similar items. protective equipment. Program Hazard Analysis

Foodservice staff trained to open Improper all lids away from them and to opening of stand to the side of steamer units steamers, pot while opening to avoid contact Same Same III C Same III D lids and with steam. Approved similar protective equipment used at all equipment. times while working with these types of devices. Improper Foodservice staff trained on lighting or lighting technique for wick handling of sterno (or similar het source). Same Same III C Same III D wick sterno (or Staff also trained to not move lit similar heat canisters or to move source). extinguished canisters until cool. Oversight of availability Burn related Compass or Eurest Culinary and use of PPE is not Team supervisory personnel proper PPE by Proper Personal Protective available due ensure all required PPE is BSA- Equipment relative to burns is Same II C III D to ordering available for use prior to shift. authorized, not available. issues, loss or All staff trained to not work Compass or theft. without proper PPE. Eurest Culinary Team.

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