Brewery & Taproom Risk Assessment Template

Typical hazards & measures

• Customer aggression or disorderly conduct — Train staff in de-escalation, provide CCTV and panic alarms, and employ security when needed. Keep exits clear, document incidents, and brief staff on emergency contacts. Review controls after repeat incidents.
• Heavy lifting of grain sacks and hops — Supply pallet trucks and sack trolleys, split bulk deliveries into smaller units, and store heavy items between knee and shoulder height. Train staff in lifting posture, team handling, and rotate tasks to prevent fatigue.
• 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.
• Food hygiene in taproom kitchens — Maintain allergen charts, separate prep for raw/ready-to-eat, and hold foods at safe temps. Train staff in cleaning schedules and personal hygiene. Keep HACCP records and discard foods breaching limits.
• Steam and pressure release — Fit certified pressure-relief valves and vent lines to safe areas. Interlock vessels to prevent opening under load. Train staff to stand clear of discharge points, use PPE, and monitor gauges. Inspect, service, and log valves on a strict maintenance schedule.