On Christmas Day the risks are all well known and there is a process in place to manage them in most households. The turkey has been bought, the oven is working, the guests have arrived, what could possibly go wrong?
This Christmas morning just passed I happened upon one of those low probability high impact risks which could create havoc. Opening one of the cupboards I came on a pack of kimche brought by my son for New Year with the instructions " keep refrigerated". As it was at ambient temperature it had started to ferment and the bag was puffed up like a balloon. I gingerly carried it outside and duly puctured the bag which produced a singularly revolting smell of fermented garlic. Imagine if it had exploded during Christmas lunch - we would have had to evacuate the house!
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