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Home » Risk Assessment Templates » Food & Beverage » Bar & Pub Activity

Bar & Pub Risk Assessment Template

Create a professional, comprehensive risk assessment for bar & pub in food & beverage settings. Tailor hazards and measures to your needs and download a professional PDF. Add your own branding.

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What this covers.

This template focuses on typical risks and controls for bar & pub in food & beverage settings. You can add, remove or adapt items to match your context.

Potential benefits

Stimulates nearby nighttime economy including transport and late-night food.
Offers a supervised social setting that encourages responsible alcohol service.
Provides local entertainment and live events that support musicians and performers.
Boosts tourism appeal by showcasing regional beverages and pub culture.
Facilitates community fundraising, quizzes, and local club gatherings.

Typical hazards & measures

Glassware breakages — Use toughened glass, provide glass disposal bins, and cordon areas during clean-up. Train staff to use tools, not hands, to collect shards. Quarantine any contaminated stock.
Outdoor queues and entry management — Mark queue lanes with barriers, keep pavements clear, and provide lighting. Coordinate with security to monitor disorderly behaviour. Limit numbers in line during capacity peaks.
Alcohol service and intoxication — Train staff to recognise intoxication, refuse service safely, and follow Challenge 25. Display responsible drinking signage. Keep incident logs and coordinate with door staff or police when needed.
Food allergen management (bar menus/snacks) — Maintain allergen charts and train staff to answer queries confidently. Keep separate utensils for allergen-free prep. Provide clear signage on bar menus and snack packaging.
Hot food service (bar snacks/menus) — Provide PPE gloves, oven mitts, and clear handling areas for hot dishes. Train staff to announce “hot food” when serving, and ensure kitchen pass-throughs are separated from customer access.

How to use this template

Click Create Risk Assessment: Bar & Pub to begin immediately.
Review suggested hazards and measures, then tailor as needed.
Download your PDF. Create a free account if you want to save.

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Select benefits

Select the benefits that apply - you can edit, remove, or add new ones during the wizard.

Select the hazards that apply - you can edit, remove, or add new ones during the wizard.

Select benefits

Boosts tourism appeal by showcasing regional beverages and pub culture. Creates hospitality jobs across bar service, kitchens, security, and management. Facilitates community fundraising, quizzes, and local club gatherings. Offers a supervised social setting that encourages responsible alcohol service. Provides local entertainment and live events that support musicians and performers. Stimulates nearby nighttime economy including transport and late-night food.

Select hazards

Aggressive or disorderly customers Train staff in de-escalation and refusal of service. Provide CCTV and panic alarms. Employ security staff during late hours. Keep exits clear and brief staff on incident response. Alcohol service and intoxication Train staff to recognise intoxication, refuse service safely, and follow Challenge 25. Display responsible drinking signage. Keep incident logs and coordinate with door staff or police when needed. Cash handling and security Encourage contactless payments, limit till floats, and bank securely. Train staff in discreet counting, counterfeit checks, and robbery response. Provide CCTV at tills and entrances. Cellar hazards (beer kegs, CO₂) Provide keg lifts and team handling. Train staff on CO₂ monitoring and safe cylinder storage upright and chained. Ventilate cellars and restrict access to trained staff only. Chemical handling in cleaning Store chemicals in locked cupboards away from food and drink. Use correct dilution and PPE. Provide SDS access and train staff in spill clean-up and first aid. Crowd congestion during peak times Set and enforce maximum capacity, mark queuing lanes, and keep exits clear. Station staff to direct customers and manage flow. Coordinate with door staff to monitor entry/exit. Customer illness or medical incidents Train staff in first aid and CPR. Keep kits and defibrillators available. Post emergency contact numbers and maintain incident logs. Assign staff to monitor busy areas for issues. Electrical equipment safety PAT test fridges, speakers, and lighting annually. Replace damaged cords immediately. Keep sockets away from wet areas and fit RCD protection. Train staff in safe shutdown procedures. Entertainment events (bands, DJs, pub quizzes) Conduct risk assessments for events, ensure PAT testing of band/DJ equipment, and control crowd numbers. Keep fire exits clear and brief performers on house rules. Fire hazards from kitchens or live music Maintain extinguishers, alarms, and suppression systems. Keep exits unobstructed, run quarterly drills, and inspect ducts and wiring. Restrict pyrotechnics to licensed providers. Food allergen management (bar menus/snacks) Maintain allergen charts and train staff to answer queries confidently. Keep separate utensils for allergen-free prep. Provide clear signage on bar menus and snack packaging. Food hygiene for bar snacks and buffets Keep hot foods ≥63 °C and chilled foods ≤5 °C, refresh serving utensils hourly, and protect displays with sneeze guards. Train staff in allergen communication, label foods clearly, and discard items left out beyond safe time limits. Glassware breakages Use toughened glass, provide glass disposal bins, and cordon areas during clean-up. Train staff to use tools, not hands, to collect shards. Quarantine any contaminated stock. Hot food service (bar snacks/menus) Provide PPE gloves, oven mitts, and clear handling areas for hot dishes. Train staff to announce “hot food” when serving, and ensure kitchen pass-throughs are separated from customer access. Late-night trading hours Employ door supervisors, coordinate with police, and brief staff on dispersal policies. Keep external lighting bright and CCTV active. Provide transport information for safe customer departure. Lighting and ambience Maintain adequate lux levels in prep and service areas. Replace bulbs promptly. Keep emergency lighting maintained and test monthly. Avoid shadows at exits and stairways. Lone working during opening/closing Provide staff with lone worker alarms and secure lock-up procedures. Ensure external areas are lit and CCTV monitored. Require regular check-ins during early or late shifts. Manual handling of kegs and crates Use keg trolleys, roll barrels correctly, and limit weight lifted manually. Train staff in correct posture, team lifts, and safe stacking. Schedule deliveries with sufficient staff support. Noise from music and patrons Monitor decibel levels, install sound limiters, and rotate staff roles. Provide hearing protection where prolonged exposure is unavoidable. Respond to noise complaints promptly. Outdoor queues and entry management Mark queue lanes with barriers, keep pavements clear, and provide lighting. Coordinate with security to monitor disorderly behaviour. Limit numbers in line during capacity peaks. Outdoor seating and smoking areas Anchor furniture, provide slip-resistant flooring, and keep areas lit. Position ashtrays safely and empty regularly. Separate seating from vehicle traffic with barriers. Slippery floors from spilled drinks Use non-slip flooring, clean spills immediately, and place mats near bars/entrances. Inspect dance floors hourly, especially during busy evenings. Train staff in “clean-as-you-go” procedures. Sports screenings and big event nights Set clear capacity limits and use door staff to control entry. Position screens to avoid blocking exits and reduce crowd surges. Brief staff on disorder management, increase glass collection rounds, and coordinate with police for high-risk fixtures. Trips and falls on stairs or uneven floors Fit handrails, anti-slip treads, and adequate lighting on stairs. Repair uneven flooring promptly. Keep aisles free of obstacles and inspect high-traffic areas hourly. Waste and glass recycling Provide separate bins for glass, food, and recyclables. Empty regularly, use bottle skips with lids, and avoid overfilling. Train staff to use trolleys to move heavy containers safely.

FAQ

Do I need an account to start?

You can begin filling out your risk assessment straight away. Create a free account if you want to save your work.

Can I download a PDF?

Yes - download a clean, professional PDF at the end.

Can I edit a saved assessment?

Yes, personal and unlimited members can edit saved assessments from the account dashboard.

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