Fast Casual Dining Risk Assessment Template

Typical hazards & measures

• Slippery floors in dining and service areas — Maintain non-slip flooring, respond immediately to spills, and use wet floor signage. Inspect high-traffic zones hourly, especially around drinks stations and entrances. Provide staff with non-slip footwear and keep floor mats in place at entry points.
• Working at height for cleaning and maintenance — Use step-stools with handrails, keep ladders inspected, and prohibit balancing on chairs. Train staff in safe access and secure storage retrieval. Restrict access to competent persons for higher tasks.
• Fire hazards from compact kitchens — Keep suppression systems maintained, extinguishers accessible, and conduct quarterly fire drills. Deep clean grease-prone surfaces, never leave cooking unattended, and maintain clear escape routes. Inspect extraction ducts to TR19 guidance.
• Customer congestion at peak times — Mark queue lanes with clear signage, use barriers, and stagger service points. Monitor flow during peak hours, station staff to direct customers, and limit entry when capacity is reached. Keep exits clear and post maximum occupancy limits.
• Customer aggression in quick-turnover settings — Train staff in de-escalation, provide clear signage on policies, and use CCTV and panic alarms. Limit late-night hours if needed and enforce refusal of service procedures. Record incidents and update strategies accordingly.