Catering Service Risk Assessment

Typical hazards & measures

• Fire hazards at serving stations — Keep extinguishers at buffet lines, train staff in fire drills, and position hot serving equipment away from flammable materials. Clean grease from equipment daily and rehearse evacuations at venues.
• Staff fatigue and long shifts — Schedule rest breaks into shift patterns, rotate staff across roles to reduce strain, and provide hydration and meals during long events. Train supervisors to recognise fatigue, limit driving after long shifts, and log hours worked for compliance.
• Customer illness or choking — Train staff in first aid and choking response, keep defibrillators and stocked first-aid kits, and display emergency contacts. Assign staff to monitor service lines for signs of illness and record incidents.
• Manual handling of equipment and supplies — Use trolleys for crates and chafing dishes, split heavy loads, and store between knee and shoulder height. Train in correct lifting posture, rotate staff to avoid fatigue, and log manual handling training annually.
• Vehicle loading and unloading — Designate loading bays, use ramps/trolleys, and train staff in safe manual handling. Provide hi-vis clothing in public areas, keep routes well lit, and cordon off busy zones during loading/unloading.