Fast Casual Dining Risk Assessment Template

Typical hazards & measures

• Cleaning chemicals in customer areas — Store chemicals in locked cupboards, labelled and separate from food. Use closed dispensers, PPE, and correct dilutions. Avoid cleaning during peak service to reduce exposure. Keep SDS available and train staff in spill management.
• Self-service hot drinks stations — Install automatic shut-off kettles/dispensers, position drip trays, and use insulated dispensers. Provide clear signage on hot surfaces, clean spills quickly, and position machines away from child-height access. Monitor temperature settings regularly.
• 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.
• 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.
• 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.