Breakage risk
Product risk information
Risk | Description | Cause | Effects | Risk mitigation measures | Relevant standards |
| Crockery can break | Drop, | Risk of injury | Use of | DIN EN 12980: |
Danger of slipping | Smooth | Wet or greasy | Injuries or | Anti-slip coatings, use | DIN 51130: Determination |
Chipping | Edges or | Signs of ageing, | Risk of injury, | Regular inspection | DIN 10511: |
Bacterial growth | Contamination | Improper | Health risks | Clean dishes immediately after | DIN EN 17735: |
Mold formation | Formation of | Improper | Health risks | Dry dishes thoroughly after cleaning | DIN 10522: |
Heat resistance | Cracks or | Use in |
| Microwave and | DIN EN 12983-1: |
Risk of burns | Dishes can become hot | Heating in | Skin burns | Use crockery only for | DIN EN 13257: |
Handling | Unhandy | Unsuitable | Fatigue or | Choose ergonomic | DIN EN ISO 9241-210: |
Weight | Excessive | Thick or | Stress on the joints | Lightweight material, well | DIN 33402-1: Body measurements of |
Environmental impact | Production and | Production, | Pollution, | Use of sustainable | DIN EN ISO |