Candyfloss Machine – Risk Assessment

Summary: Practical risk assessment for the operation of an electric candyfloss machine. Clear hazards, controls, emergency steps and training requirements. Designed for event staff, operators, assistants and the public. 🍭

Activity

Operation of electric candyfloss machine for food preparation and sale. Indoor or outdoor use at events, fetes and markets. Equipment includes heated bowl, spinning head, electrical supply and sugar supply. ⚡🔥

Persons at Risk

• Operator 👩‍🍳
• Assistants 🧑‍🤝‍🧑
• Members of the public (especially children) 👶
• Event staff 🧑‍💼

Hazard Assessment & Control Measures

1. Hot surfaces & spinning head

• Risk: Burns from heated bowl or spinning head. 🔥
• Who at risk: Operator, assistants.
• Control Measures:
  • Only trained adults to operate the machine.
  • Do not touch spinning head or bowl during operation.
  • Allow machine to cool fully before cleaning or moving.
  • Use heat-resistant gloves if required.
• Risk Level: Medium → Low.

2. Electrical hazards

• Risk: Electric shock, fire. ⚡
• Who at risk: All persons nearby.
• Control Measures:
  • PAT-tested equipment only.
  • Use suitable outdoor-rated extension leads if outdoors.
  • Keep cables away from water and walkways.
  • Switch off and unplug before cleaning.
• Risk Level: Medium → Low.

3. Entanglement with spinning parts

• Risk: Hair, clothing, jewellery caught in spinner. ⚠️
• Who at risk: Operator.
• Control Measures:
  • Long hair tied back.
  • No loose clothing or dangling jewellery.
  • Guard/bowl in place at all times.
• Risk Level: Medium → Low.

4. Burns from hot sugar

• Risk: Hot molten sugar splashes. 🔥🍬
• Who at risk: Operator.
• Control Measures:
  • Do not overfill sugar.
  • Stand back when machine starts.
  • Use appropriate sticks and tools.
  • Eye-level leaning over machine prohibited.
• Risk Level: Medium → Low.

5. Slips, trips, and falls

• Risk: Trailing cables, spilled sugar. 🚶‍♂️
• Who at risk: Staff and public.
• Control Measures:
  • Secure cables with mats or tape.
  • Clean spills immediately.
  • Keep work area tidy.
• Risk Level: Low.

6. Food hygiene & contamination

• Risk: Foodborne illness. 🧼
• Who at risk: Customers.
• Control Measures:
  • Wash hands before operation.
  • Use gloves or sanitised hands.
  • Store sugar in sealed containers.
  • Do not allow public to touch machine or ingredients.
• Risk Level: Medium → Low.

7. Public interference (especially children)

• Risk: Burns or injury. 👧🧒
• Who at risk: Public.
• Control Measures:
  • Barrier or table separating public from machine.
  • Clear signage: “Hot Surface”.
  • Constant supervision.
• Risk Level: Medium → Low.

Emergency Procedures

• Switch off and unplug machine in an emergency. ⏹️
• First aid kit available on site.
• Burns treated with cold running water and reported. 🩹

Training & Supervision

• Operator trained in safe use of equipment. 🎓
• Responsible person on site at all times. 👀

Follow these controls to reduce risk. Keep staff trained. Keep the public safe. 🍭✅