Fast Casual Dining Risk Assessment Template

Typical hazards & measures

• Lighting and ambience safety — Maintain emergency lighting, keep bulbs replaced, and ensure adequate lux levels in prep and dining areas. Avoid shadows at self-service counters and maintain signage illumination. Inspect fittings regularly to prevent failures.
• Allergen control in high-turnover service — Keep a detailed allergen chart available at the counter and online. Train staff to ask scripted questions, segregate prep utensils, and clean stations between orders. Display signage for allergen advice and keep substitution records.
• Hot surfaces in open kitchens — Fit barriers or sneeze guards around hot grills/ovens visible to customers. Train staff on safe handling, ensure PPE is available, and brief on burn first aid. Position service counters to keep customers from reaching hot equipment.
• Payment handling and financial security — Promote contactless payments, limit cash in tills, and secure cash in locked safes. Train staff in discreet counting, stagger banking, and verify notes. Use CCTV in payment zones and keep lighting bright.
• 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.