Food Truck Risk Assessment Template

Typical hazards & measures

• Electrical safety in small spaces — Fit RCD protection to the truck's circuit, avoid daisy-chained sockets, and PAT test all appliances annually. Replace damaged cords immediately, keep electrics above floor level, and train staff in isolating supply during emergencies.
• Fire hazards from fryers and grills — Fit Class F extinguishers, fire blankets, and suppression systems. Clean grease traps daily, fit thermostatic cut-offs, and train staff in emergency shutdown and evacuation. Keep cooking clear of exits and check systems quarterly.
• Lone working at early/late hours — Provide lone worker alarms and mobile phones, require staff to check in regularly, and maintain CCTV monitoring. Secure lighting around the vehicle, train in lock-up protocols, and restrict solo night shifts to experienced staff.
• Cash handling and financial security — Promote contactless payments, limit cash floats, and store excess cash securely in lockboxes. Train staff in discreet counting, use counterfeit detectors, and review CCTV regularly. Stagger bank drops outside peak hours.
• Allergen management in high turnover service — Maintain an allergen matrix available at point of sale, train staff to answer customer queries using scripts, and label menus clearly. Clean down prep areas between orders, segregate utensils for allergen-free meals, and record any allergen incidents.