Event Risk Management Plan Template Page 2
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HARM REDUCTION STRATEGIES TO MINIMIZE RISK
1. Minor injury risk management
Primary event organizer trained in first aid
Event location is scouted for potential dangers
Event leaders aware of risk and monitoring activities to minimize potential for injury
First aid kit provided at event
Minimum one leader per twenty five participants
Event participation limited to registered orientation participants
Other:
2. Major injury risk management
Primary event organizer trained in first aid and emergency response
Event location scouted for potential dangers
Event leaders aware of risk and monitoring activities to minimize potential for injury
First aid kit provided at event
Minimum one leader per twenty-five participants
Event participation limited to registered orientation participants
Walking off-campus: traffic monitors/marshals trained and in place
Walking off-campus: rope/crocodile/walking partners in place
Other:
3. Food poisoning
Primary event organizer trained in first aid and emergency response
Leaders trained in first aid response to food poisoning
Food stored according to health guidelines prior to cooking
Food cooked thoroughly and served immediately
Limited availability of food liable to be tainted (e.g. eggs, mayonnaise, ground beef, etc)
Event participation limited to registered orientation participants
Other:
4. Food allergic reaction (e.g. nuts) risk management
Primary event organizer trained in first aid and emergency response
Participants identify major allergies prior to/during registration
First aid kit provided at food service including adrenaline/epinephrine
Other:
5. Non-food allergic reaction (e.g. bee sting) risk management
Primary event organizer trained in first aid and emergency response
Event location scouted for potential dangers (e.g. if in country, keep to open areas)
Event leaders are aware of risk and monitoring activities to minimize potential for injury
First aid kit provided at event including adrenaline/epinephrine
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