This Model Risk Assessment is related to pots and pans used in heating food ingredients.

The use of a frying pan for shallow frying and a powered deep-fat fryer with or without a lid. The use of a gas- or electrically-heated grill.

The disposal of food waste including cooked and uncooked material.Disposal of unwanted / irreparable equipment.

The use of a hob, either as a separate unit or as part of a ‘cooker’ powered by gas or electricity. The use of a kettle or urn for heating water.