Risk Assessment for Cupcake Stall

devonsaver83

I am in the process of starting up my own business selling cupcakes at the local market and other events. I have been asked to write up a risk assessment by the event organiser, i am not sure what to include and in which format. If any one can point me in the right direction or can send me an exampe i would really appreicate it. Thank you in advance

greyteam1959

Start here as I did..........
http://www.hse.gov.uk/contact/faqs/riskassess.htm

ses6jwg

- Choking on cupcakes?
- Food poisoning?
- People slipping on dropped cupcake crumbs?

krazykidskate

devonsaver83 wrote: »

I am in the process of starting up my own business selling cupcakes at the local market and other events. I have been asked to write up a risk assessment by the event organiser, i am not sure what to include and in which format. If any one can point me in the right direction or can send me an exampe i would really appreicate it. Thank you in advance

maybe you could ask the event organiser if they can give you an example one that has already been done so you can stick to the standard/format

devonsaver83

thank you for for your quick replys!, The Hse site is great I now have a clearer picture of what i need to do which is good and i will definately ask event organiser for what they are looking for. Thanks!

paulwf

On a practical level cover yourself by having a basic food hygiene certificate, registering with the local EHO and getting public liability insurance. Clearly label products with any allergy advice.

krustylicious

Would also suggest that if the cupcakes are not packaged to do a small leaftlet containing the ingredients and also any allegery advice.

Also I'd cover myself with the standard "this product was produced in an environment where nut traces could be present".. or on those lines. I'd rather loose a couple of sales than a news item saying "cupcake stand causes 3 people to end up in hospital" type headline even if its page 99 and 2" high; your reputation would be in tatters.

devonsaver83

paulwf wrote: »

On a practical level cover yourself by having a basic food hygiene certificate, registering with the local EHO and getting public liability insurance. Clearly label products with any allergy advice.

Thanks, i have all up to date certificates and have registered with EHO and have public liability insurance so all good there Allergy advice on labels is a good idea hadnt thought about that ta!!!

devonsaver83

krustylicious wrote: »

Would also suggest that if the cupcakes are not packaged to do a small leaftlet containing the ingredients and also any allegery advice.

Also I'd cover myself with the standard "this product was produced in an environment where nut traces could be present".. or on those lines. I'd rather loose a couple of sales than a news item saying "cupcake stand causes 3 people to end up in hospital" type headline even if its page 99 and 2" high; your reputation would be in tatters.

Yes that probably wouldnt be the best publicity lol! Again i didnt even think about listing ingredients and allegery advice! So much already to think about with starting a new business, keep forgetting things!!

Horace

Keep a notebook handy - I do to keep me on track so that I don't forget things.

Remember if you do frosted cupcakes then look at the wedding market too as they are all the rage at the moment - so consider attending a few wedding fairs.

paulwf

Although it doesn't strictly apply to you as your foods aren't prepacked it is worth reading http://www.food.gov.uk/safereating/allergyintol/label/

A while back I was chatting to the lady on the cupcake stand and some teenagers were picking at the samples and only afterwards asked if they contained nuts...totally their fault but that demonstrates why it is worth labeling even sample plates with allergy info so then any problems lie with the consumer.

Whilst we're on the subject of allergins if you can add a gluten free and a dairy free cupcake to your range (even if it is just for custom orders not a regular line) that could be the difference between winning and losing a contract to cater for a wedding.