What are the
hazards?
Whomight be harmed and how? What are you already doing? Action by who? Action by when? Done
Slipsandtrips As there isa lotof wiresandlong
leadsthatare stickingoutthis
couldpotentiallyinjureone of the
productioncastas theymaytrip or
slipover.
Making sure the floorisclearof any leads
and theyare tuckedaway so there isno
chance of slipping.
All managersand
productioncast
involvedinthe
organizationof the
recording.
Date of recording
(tobe confirmed)

Germs As the kitchenisusedoftenandis
verypopularwitha wide range of
people usingitthere maybe a lot
of germsonsomethingsuchas the
microphone.
Therefore we will have tousesasanitary
wipe betweendifferentpeopleusingitto
ensure theydon’tcatch anyillness and
germs.
All the productionteam
that may speak
towardsthe
microphone.
Date of recording
(tobe confirmed)

Sharp objects As mostof the filmingisbeingdone
inthe kitchenthere willbe items
such as knivesandsharpcooking
objectswhichwill have tobe
hiddenbefore filming.
Ensuringthat all objectsare put away
safelyindrawsandthe crewknowwhere
they’re placedsotheycan avoidthem.
The crew and the
productionteam.
Date of recording
(tobe confirmed)

Movingcars There isa fewscenes where Ineed
movingcars therefore there isa
riskof beinghitbythe car or being
run overby a car.
Making the whole crewaware of when
the cars will be movingandensuringthey
are stoodina safe place.
The productionteam
and the cast.
Date of recording
(tobe confirmed)

External hazards As I will be ina publicplace when
filmingInthe place of workthere
may be external hazardsinwhichI
may be unable tocontrol.
I will be lettingthe people inthe
surroundingareaknowthatI will be
filmingsotheycantake that intoaccount
whengoingabouttheireverydaylives.
The people inthe
surroundingareaand
crewand cast.
Date of recording
(tobe confirmed)


Risk assessment

  • 1.
    What are the hazards? Whomightbe harmed and how? What are you already doing? Action by who? Action by when? Done Slipsandtrips As there isa lotof wiresandlong leadsthatare stickingoutthis couldpotentiallyinjureone of the productioncastas theymaytrip or slipover. Making sure the floorisclearof any leads and theyare tuckedaway so there isno chance of slipping. All managersand productioncast involvedinthe organizationof the recording. Date of recording (tobe confirmed)  Germs As the kitchenisusedoftenandis verypopularwitha wide range of people usingitthere maybe a lot of germsonsomethingsuchas the microphone. Therefore we will have tousesasanitary wipe betweendifferentpeopleusingitto ensure theydon’tcatch anyillness and germs. All the productionteam that may speak towardsthe microphone. Date of recording (tobe confirmed)  Sharp objects As mostof the filmingisbeingdone inthe kitchenthere willbe items such as knivesandsharpcooking objectswhichwill have tobe hiddenbefore filming. Ensuringthat all objectsare put away safelyindrawsandthe crewknowwhere they’re placedsotheycan avoidthem. The crew and the productionteam. Date of recording (tobe confirmed)  Movingcars There isa fewscenes where Ineed movingcars therefore there isa riskof beinghitbythe car or being run overby a car. Making the whole crewaware of when the cars will be movingandensuringthey are stoodina safe place. The productionteam and the cast. Date of recording (tobe confirmed)  External hazards As I will be ina publicplace when filmingInthe place of workthere may be external hazardsinwhichI may be unable tocontrol. I will be lettingthe people inthe surroundingareaknowthatI will be filmingsotheycantake that intoaccount whengoingabouttheireverydaylives. The people inthe surroundingareaand crewand cast. Date of recording (tobe confirmed) 