QUICK ANSWER
What changes the risk for a bakery?
The risk presentation can vary according to whether the business manufactures on site, wholesales products, operates retail shops or cafés, uses gas or electric ovens, undertakes deliveries, stores chilled goods and employs production or retail staff.
PROPOSAL INFORMATION
- Manufacturing, wholesale, retail and café activity.
- Turnover and number of locations.
- Ovens, mixers and production machinery.
- Fuel sources, extraction and maintenance.
- Products, ingredients and allergen controls.
- Deliveries and vehicles.
- Staffing, stock and refrigeration.
- Claims and interruption dependencies.
CONTROLS
Useful evidence can include oven and electrical/gas maintenance, fire controls, food-safety procedures, allergen management, machinery guarding, housekeeping, temperature monitoring and continuity arrangements. Return to Occupations.