Convenience & Specialty Foods Risk Assessment Template

Typical hazards & measures

• Deliveries and vehicle hazards — Designate safe delivery zones, restrict unloading to off-peak times, and cordon public areas during deliveries. Provide trolleys for crate transport, hi-vis vests for staff, and maintain vehicle and loading bay inspections weekly.
• Cold room or freezer entrapment (larger stores) — Fit internal safety releases, install audible alarms and lighting inside, and check mechanisms daily. Train staff in entrapment procedures, post emergency contacts inside, and test systems monthly with logs.
• Food hygiene and cross-contamination — Segregate raw and ready-to-eat foods, colour-code utensils and containers, and sanitise prep zones after each use. Train all staff in HACCP, enforce regular handwashing, and keep digital or paper logs of fridge/freezer checks daily.
• Allergen management at service counters — Keep an up-to-date allergen matrix accessible to staff, label products clearly, and use scripted responses for queries. Clean serving equipment between uses, use dedicated utensils for allergen-free foods, and record any allergen-related incidents.
• Lone working during early/late hours — Provide lone worker alarms or mobile apps, maintain CCTV coverage, and use check-in systems for staff. Train in robbery response, keep entrances and car parks well lit, and restrict high-risk tasks to paired staff where possible.