Food Truck Risk Assessment Template

Typical hazards & measures

• 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.
• Outdoor queues and congestion — Mark queuing lanes with barriers or cones, post signage, and station staff to monitor lines at peak times. Position the truck safely away from vehicle traffic, maintain emergency exit routes, and liaise with event organisers on capacity control.
• LPG gas leaks and explosions — Install gas detectors with alarms, test regulators and hoses daily, and store cylinders upright in ventilated cages. Train staff in leak testing (soapy water method), fit auto shut-off valves, and carry out annual servicing by Gas Safe engineers.
• Hot surfaces and burns — Guard hot plates and fryer edges with shields, mark high-heat areas with warning signs, and provide PPE gloves/aprons. Train staff to avoid overfilling pans and trays, and provide burn gel and stocked first-aid kits in easy reach.
• Structural stability of truck (ramps, hatches, awnings) — Inspect serving hatches, fold-out counters, and ramps daily before use. Anchor awnings securely, lock hinges, and remove damaged equipment immediately. Train staff to set up and dismantle safely, and record inspections in vehicle checklists.