ERA 2 - Apple Day.xlsx - Google Sheets

Risk Assessment for COG Apple Day

ERA-2

This risk assessment applies to the traditional Colwall Orchard Group Apple Day activities. As well as the process of apple juicing, there will be catering activities, childrens games etc. This RA will need to be revised if the scope of the activities on the day changes. The site risk assessment for public access to the CVG site also needs to be followed

Activities normally involving risk for apple juicing.

1. - Harvesting & Transporting
2. - Storing Fruit prior to processing (Not applicable to this Apple Day)
3. - Washing, Cutting & Scratting Fruit
4. - Pressing
5. - Resting (Not applicable to this Apple Day)
6. - Bottling
7. - Pasteurising (Not applicable to this Apple Day)
8. - Storing Bottles ready for sale (Not applicable to this Apple Day)
9. - Sales & distribution (Not applicable to this Apple Day)

Prepared by: Clive Killick
Date: 22nd July 2022
Review date: 05 Oct 2026
Reviewed by: Clive Killick
Next review due: Sep 2029

Step1

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Step 4

Step 5

Significant risks, hazards and potential impacts

Assess risk (likelihood x severity)

Mitigation: Existing controls

Residual risk (likelihood x severity)

Further action needed (by whom and when)

Corona Virus

Transmission of coronavirus and other viruses.
Note: Adapt to circumstances and government guidance relating to Coronavirus and other viral diseases

6 (2x3)

If there is any current concern, ensure all Government or NHS advice is followed. This may include restrictions such as;
• Stay outside.
• Use hand gel to wash hands before, during & after
activity.
• Wear masks and ensure adequate distancing

3 (1x3)

Safeguarding & Medical

Participants with particular requirements eg related to age, mobility, learning disabilities or special needs.

4 (2x2)

Recognise restrictions of site and toilet facilities and be prepared to help anyone with particular requirements.

1 (1x1)

Medical emergencies arising from accidents and pre-existing health conditions

6 (2x3)

First aiders are on hand in case of medical emergency.

2 (1x2)

First aid kits are available, easy to access and checked in advance of event.

Emergency Coordinator has been appointed to ensure efficient handling of any emergency that might arise.

Weather

Could increase risk of trips and slips if wet and increase risk to gazebos blowing over.

4 (2x2)

Check forecast and be prepared to cancel event if weather conditions are unfavourable.
Make capacity of inside space if required.

4 (1x1)

Wet/windy/cold weather could increase crowding inside the Apple Packing Shed and escalate risks

Site risks (CVG)

Site access to vehicles:
Risk of collision with other vehicles and pedestrians
• access from Old Church Road is tight;
• too many cars on site and insufficient parking.

6 (2x3)

Stewards posted to marshal traffic on site. Lead steward briefed.
Volunteers to move their cars to orchard before 11am.
If sites gets too busy offer alternatives in Luggs Mill layby, Orlin Road car park, Stone Drive, Crescent Road and Walwyn Road.

2 (1x2)

Consider cordoning off parking area to make it clearer to parents/ children not to run in car park area.

Trip hazards on site
- leading to cuts, abrasions, lacerations, puncture wounds, fractures, twists, sprains and strains.

3 (3x1)

Site check on day and removal of all obvious portable hazards prior to the event.

1 (1x1)

Risk of falling into pond – leading to drowning or hypothermia.

6 (2x3)

Cordon off pond.

2 (1x2)

Apple Packing Shed:
Falling equipment and tools in storage area.

4 (2x2)

Check and make safe the shelve storage before event. Screen shelves to remove temptation to remove equipment on shelves. Remove all mowers and strimmers from packing shed.
Lock flamvault.
Clear main equipment from shed.
Check all hanging items in shed and remove any that risk falling or being handled by children.

2 (1x2)

Apple Packing Shed:
Trips and bumps including in area where hot drinks served.

4 (2x2)

Check safe access with sufficient space for people to pass through event areas. Remove any trip hazards on floor.

2 (1x2)

Apple Packing Shed:
Decorating and tidying prior to the event
· use of ladders leading to possible falls etc
· lifting and moving items
· risk of things falling

4 (2x2)

Follow SWOW for use of ladders.
No-one to climb more than 5m above ground level.
Volunteers to be advised to lift safely and not to move things above head height.

2 (1x2)

Gazebos

Gazebos:

6 (3x2)

Only use gazebos if wind gusts of under 15 mph is forecast.

3 (1x3)

Risk of blowing over and colliding with people or vehicles if weather is gusty.

Ensure volunteers follow SWOW when erecting tents.

Risk to volunteers when erecting gazebos.

Catering

Risk of contamination of food

4 (2x2)

Follow SWOW guidance

1 (1x2)

Turn catering guidance notes into SWOW format

Reaction to food allergens

6 (2x3)

Ensure food allergens are registered on tick sheet and available for consultation by those with allergies.

3 (1x3)

Burns and scalds due to contact with hot catering equipment and hot food or drink

4 (2x2)

Follow SWOW guidance and ensure no drinks are served at boiling point

2 (1x2)

Turn catering guidance notes into SWOW format

Pizza oven and risk of burning

4 (2x2)

Cob oven only used by competent and nominated volunteers and following SWOW for pizza oven

2 (1x2)

Games

Hits and blows from apples and catapault.

4 (2x2)

Locate games with missiles safely and supervise by an adult at all times.

2 (1x2)

Grazing and abrasions from running and falling

First aiders are on hand in case of medical emergency.

Piñata – pieces falling and hitting children

Supervise and ensure participants are standing back when a child hits the piñata.

Juicing 1 - Harvesting & Transporting

Picking Apples:
- use of ladders leading to possible falls etc
- lifting and moving items

4 (2x2)

Follow SWOW for use of ladders.
- No-one to climb more than 5m above ground level.
- Everyone to be advised to lift safely and not to move things above head height.

2 (1x2)

Presence of patulin rot in apples (potentially lethal toxins)

6 (2x3)

Patulin rot shown to all volunteers prior to picking and all apples are checked visually for rot during picking. Apples with signs of rot are discarded. (further control for internal rot during food preparation stage)

3 (1x3)

Reject food with rot during food preparation stage

Contamination on fruit (bird droppings, soil, slugs, insects etc.) (bacterial and particulate contamination)

6 (2x3)

Preferential selection of fruit for juicing:
- handpicked from the tree
- collected in picking bags and loaded into bale arm crates
- no windfalls are harvested
All fruit is checked visually as picked and obvious contaminants are rejected.
All produce is washed prior to use.

2 (1x2)

Contamination of product in transport

1 (1x1)

Fruit is transported in picking bags, or bale arm crates (apples), clean plastic bags or plastic containers.

1 (1x1)

Juicing 2 - Storage

Contamination of fruit during storage period.

2 (2x1)

Apples are stored in cool dry conditions but will still be subject to deterioration and attack my vermin (particularly field mice).

Fruit in crates is checked weekly and all rotting apples and apples damaged by vermin are removed and discarded.

1 (1x1)

Juicing 3 - Washing, Cutting & Scratting

Incomplete washing of fruit

2 (2x1)

All fruit to be fully washed before processing.

1 (1x1)

Moving heavy equipment

4 (2x2)

All use of scratters is supervised by experienced lead volunteers.

All to lift and move items with care. Ensure adequate space for operating juicing lines.

2 (1x2)

Cuts from knives while cutting apples

4 (2x2)

Adults only chopping apples and all reminded to take care.

Follow Apple Juicing SWOW.

2 (1x2)

Contamination of fruit / pulp during scratting. (particulate and bacterial)

4 (2x2)

The equipment used in this stage of the process, particularly the scratter and trugs used to collect apple pulp, must be clean to avoid contaminants being introduced into the process.

All produce is washed prior to use.

2 (1x2)

Fingers in scratter

4 (2x2)

All use of scratters is supervised by experienced lead volunteers.

2 (1x2)

Juicing 4 - Pressing

Contamination of fruit / pulp during processing. (particulate and bacterial)

4 (2x2)

All equipment and particularly the presses, cheese cloths and containers which collect the juice must be clean before use.

2 (1x2)

Juicing 5 - Resting

Contamination of fruit / pulp during processing. (particulate and bacterial)

4 (2x2)

Raw apple juice from the press is stored in containers, usually for 24 hours, to settle and so avoid the production of gloop.

Containers are covered to avoid any risk of contamination from outside sources during the resting period and are washed through between each production batch.

Containers have taps so that juice can be drawn down with minimal risk of contamination.

2 (1x2)

Juicing 6 - Bottling

Contamination of bottles and tops.

4 (2x2)

All bottles used are either new or have been returned to us for reuse by customers.

Bottle tops are NEVER reused as they cannot provide a safe seal.

Returned bottles are washed thoroughly and checked for damage or evidence of contamination. They are stored after washing and drying in a clean environment and normally in cardboard boxes.

2 (1x2)

Contamination during transfer of juice to bottles

4 (2x2)

Juice is drawn down from containers into jugs after resting. Bottles are filled to just above the neck of the bottle to leave an appropriate air pocket. When filled, bottle caps are screwed loosely by hand onto individual bottles ready for pasteurising.

Bottle caps are kept in sealed bags before use to avoid contamination.

All equipment, and particularly the jugs and bottle filler are washed down thoroughly before use.

2 (1x2)

Juicing 7 - Pasteurising

Juice is not fully pasteurised.

4 (2x2)

Multiple bottles are pasteurised simultaneously in pasteurisers which have both temperature and time settings. We pasteurise at 75°C for 25 minutes to give a product which will retain its qualities and be safe for more than two years in normal storage conditions.

Pasteurisers are checked before each juicing season to ensure that the temperatures and timings displayed on the pasteurisers are accurate.

Temperatures are checked regularly using a hand thermometer during production.

1 (1x1)

All unpasteurised juice must be kept refrigerated once opened and consumed within 2-3 days

Pasteurising equipment is hot.

4 (2x2)

Pasteuriser is supervised by lead volunteer at all times and is located away from juicing queue.

1 (1x1)

Seal is not achieved allowing contamination after production.

4 (2x2)

The cap on each bottle is tightened after pasteurisation and the bottle is laid on its side for approximately two minutes to ensure a good seal.

1 (1x1)

Juicing 8 - Storing Bottles Ready for Sale

Contamination

2 (2x1)

Bottles are stored in crates and on racking in the Apple Shed before sale. This provides a clean and dry environment where contamination is minimal. The Best Before date and Batch number are shown on a label, and recorded on the Batch control sheet.

1 (1x1)

Spoilage due to over
heating in store

2 (2x1)

Bottles are stored in cool dry conditions in the Apple Packing Shed.

1 (1x1)

General spoilage of bottles and labels.

2 (2x1)

Bottles are carefully stored to avoid damage to labels by change in temperature. All bottles are examined prior to offering for sale and any showing signs of damage, mould or ferment are removed from stock.

1 (1x1)

100