The Sun Run
Risk Assessment
Possible risks during the event.
On campus:
Staff sufficiently informed to be able to direct visitors to safety in the event of an emergency.
Staff aware of the locations of fire and emergency alarms (including break glass alarms, red emergency phones, PA systems, assembly areas)
Staff know how to initiate an alarm and are aware of the actions to follow in the event of an alarm.
Staff know the locations of fire extinguishers and trained in their use.
Staff instructed to ensure that the number of people admitted to enclosed areas such as sports halls and classrooms, etc. does not exceed the number permitted for those spaces.
Access and egress routes are sufficient, well defined and kept clear at all times.
Injuries:
Sufficient First Aiders available as indicated by a First Aid Assessment.
First Aiders are easily identifiable with either administrative and/or physical measures (e.g. list on notice board, first aid kit or online; signage at event)
Staff aware of other first aid services available on campus (e.g. University Health Services, Security personnel First Aiders, neighbouring department First Aiders)
Staff aware to report all accidents, incidents, near misses and hazards.
Food safety:
Food safety includes all aspects of preparing and serving food, such as avoiding allergic reactions, sensitivities and intolerances, managing any risks of choking and ensuring that food is not contaminated and ingredients are well labelled.
The person responsible for organising catering must ensure that people with allergies are not exposed to trigger foods. As part of a risk management plan, the following should be addressed:
Pre-event:
Collect allergy information from participants.
Request both dietary requirement and food allergy information from event participants.
Event organiser is to notify caterers of allergies and caterers confirm that the information has been received and can cater for the allergy and dietary requirements.