#3. Barbecuing

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Step 1: IDENTIFY THE HAZARDS: Let’s look at the hazards associated with barbecuing:

Location

Utensils/grill

Experience

Fire equipment (hose)

Step 2: ASSESS THE RISK: Then assess the impact of each hazard in terms of potential loss and severity:

Possible fire if too close to structure, grill could tip over if not on level ground.

Kids could run into grill if not positioned out of the path of travel.

Burns to hands if not using proper utensils.

Burnt meat if not experienced with cooking time.

Out-of-control fire resulting in burnt food or fire to nearby structures.

Step 3: ANALYZE RISK CONTROL MEASURES: Once you have identified the hazards and assessed the associated risk, you should decide on some controls that can be employed to reduce or mitigate the hazards:

Keep grill at least 25 feet away from things

If using sharp utensils, keep away from kids

Start with low-end food (hot dogs) before moving up to the steaks

Keep some water close by

Step 4: MAKE CONTROL DECISIONS: Accept the risk, avoid the risk, reduce the risk, or spread the risk. Do not make dumb decisions.

Step 5: RISK CONTROL IMPLEMENTATION: Once you select appropriate controls, use them! A plan is only good if it is followed.

Step 6: SUPERVISE AND REVIEW: As always, the situation is subject to change quickly. Monitor the situation and adjust as necessary to keep things under control. Barbecuing is a great way to enjoy summer fun and we all deserve a break every now and then. Use risk management to make barbecuing fun, memorable, and safe. No one wants an outing to turn into a tragedy!

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