Fast Casual Dining Risk Assessment Template

Typical hazards & measures

• 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.
• Open food display contamination — Fit sneeze guards over displays, rotate stock FIFO, and keep hot hold >63 °C / cold <5 °C. Staff must refresh utensils hourly, discard contaminated food, and supervise buffet/self-serve counters. Clean display units thoroughly daily.
• 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.
• Electrical equipment in service counters — Test appliances annually, remove damaged plugs immediately, and keep sockets away from drink prep areas. Fit RCDs, never daisy-chain leads, and hard-wire heavy-load equipment. Train staff on safe shutdown and electrical isolation.
• High-speed service pressures on staff — Rotate roles to avoid fatigue, schedule sufficient breaks, and train staff in time management. Use team briefings before peaks, and provide extra staff during busy hours. Monitor for stress and adjust rotas accordingly.