Fast Casual Dining Risk Assessment Template

Typical hazards & measures

• Food delivery drivers and third-party couriers — Designate a signed courier pick-up zone away from queues; use shelving for sealed orders and time-stamps. Stagger driver access, verify IDs, and restrict kitchen entry. Keep routes lit/clear, separate pedestrians/vehicles, and brief hand-off, temperature, and allergen confirmation steps.
• Customer illness or choking incidents — Train staff in first aid and choking response, post first-aid contacts, and keep first-aid kits available. Position staff with line-of-sight to dining areas. Document all incidents and review emergency response procedures regularly.
• 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.
• Quick-service hot oil frying — Use auto-lift fryers with splash guards, thermostatic cut-outs, and PPE gloves/aprons. Keep fryers behind counter barriers, filter oil after cooling, and enforce training for staff working near fryers. Provide nearby Class F extinguishers and fire blankets.
• 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.