Fast Casual Dining Risk Assessment Template

Typical hazards & measures

• Takeaway packaging and waste — Source sturdy, food-safe packaging, stack securely, and store away from heat. Provide sufficient covered waste bins, empty frequently, and segregate recycling. Train staff to monitor for overfilled bins and to clear packaging debris promptly.
• 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.
• 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.
• 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.
• 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.