Fete Risk Assessment

A comprehensive Risk Assessment for holding a fete.

A village fete is a cherished tradition in British communities, often held in the open air, where the lively atmosphere is infused with the laughter and chatter of local residents. These events typically feature a diverse array of activities, such as skill-based games, craft stalls showcasing handmade goods, competitive events like tug-of-war and pie-eating contests, as well as live entertainment including music and dance performances. The primary purpose of these fetes is to raise funds for local causes, with proceeds often directed toward charities, community organisations, or specific village projects aimed at improving the quality of life for residents.

The village fete serves not only as a fundraising effort but also as a vital social gathering that strengthens community bonds and fosters a sense of belonging among villagers. Residents of all ages come together to enjoy the festivities, share stories, and celebrate their shared heritage. The colourful booths and cheerful decorations create a vibrant backdrop for a day filled with joy, laughter, and camaraderie, highlighting the importance of community spirit in maintaining the cultural fabric of the village. Overall, the village fete embodies the essence of local life, uniting people in a celebration of unity and goodwill.

This document is:

• Recognised by local authorities
• Recognised by principal contractors
• Suitable for CDM sites
• Approved by H&S managers

It increases your chance of winning tenders and has been written by trained health and safety professionals.

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Some sample text from this document reads:

'Barbequed meat'

• Consumers may suffer from illness/food poisoning from pathogens and contaminated meat

• Meat to be purchased from reputable suppliers, within the best before date and stored in a suitable way

• Good housekeeping and hygiene practices to be implemented and observed

• Food handlers are to wear Nitrile, Nylon or Latex gloves, and any cuts are to be covered with a blue dressing

• No one to handle food that's had diarrhoea or other food-related illness in the last 24 hours

• All meat to be 'well done' and checked in the middle to ensure it is cooked through

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