Brewery & Taproom Risk Assessment Template

Typical hazards & measures

• Hot liquids and boiling wort — Use insulated vessels with secure lids, fit temperature gauges and sight glasses, and provide PPE gloves, aprons, and goggles. Train staff to add ingredients slowly, stand clear of boil-overs, and maintain eyewash stations near brew kettles.
• Glass breakages in bottling — Provide shatter-resistant guards, emergency stops, and shard kits. Train staff to use tools not hands, quarantine contaminated batches, and record breakages. Keep glass bins sealed and schedule safe disposal collections.
• Chemical cleaning (CIP systems) — Store caustics and acids in locked, ventilated areas with SDS sheets available. Train staff in correct PPE, dilution ratios, and spill response. Use closed CIP systems with lockout/tagout. Test eyewash stations weekly and keep spill neutralisers nearby.
• Keg and cask handling — Use keg trolleys, lifts, and secure storage racks. Train safe rolling and tilting techniques, team lifts for heavy loads, and enforce maximum weight limits. Rotate tasks to reduce strain, and maintain clear delivery paths to cellars.
• Customer illness or choking — Train staff in first aid and choking response, keep first-aid kits and defibrillators on-site, and post emergency contacts. Assign floor staff to monitor customer areas during busy events.