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Brewery & Taproom Risk Assessment Template
Create a professional, comprehensive risk assessment for brewery & taproom in food & beverage settings. Tailor hazards and measures to your needs and download a professional PDF. Add your own branding.
Begin straight away; create a free account later if you want to save.
What this covers.
This template focuses on typical risks and controls for brewery & taproom in food & beverage settings. You can add, remove or adapt items to match your context.
Potential benefits
Highlights regional agriculture by using local grains, hops, and water.
Generates destination tourism through tours and special releases.
Creates circular-economy uses for spent grain in farming and baking.
Offers educational tastings that promote moderate, informed consumption.
Supports skilled technical roles in lab testing and process automation.
Typical hazards & measures
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.
Cash handling and financial security
— Promote contactless payments, limit till floats, and bank securely. Train staff in discreet handling, counterfeit checks, and robbery procedures. Provide bright lighting and CCTV at payment points.
Fire hazards in production and taproom
— Maintain extinguishers (foam/CO2), fire blankets, and suppression in kitchens. Inspect ducts, avoid dust build-up, and keep exits clear. Run quarterly drills, maintain emergency lighting, and prohibit open flames in brewing areas.
Slippery floors from liquids and grain
— Fit non-slip flooring sloped to drains, sweep grain promptly, and mop with spill kits. Provide anti-slip footwear, floor mats, and spill response training. Inspect walkways hourly, recording actions, and maintain good lighting in high-risk areas.
Customer congestion at peak hours
— Mark queue lanes, separate order and pickup counters, and monitor entry to maintain capacity. Use door staff during busy events, keep exits unobstructed, and post occupancy limits clearly.
How to use this template
Click Create Risk Assessment: Brewery & Taproom 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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