Food Truck Risk Assessment Template

Typical hazards & measures

• Sharp utensils and knives — Store knives in racks/magnetic strips, keep blades sharp to avoid excess force, and colour-code chopping boards. Train staff in safe cutting and transport methods, and supply cut-resistant gloves for specialist prep tasks.
• Waste and greywater management — Store food waste in sealed bins with lids, empty regularly into approved off-site containers, and disinfect bins daily. Maintain capped greywater tanks, empty only at licensed sites, and clean weekly. Record waste disposal logs for inspection.
• Food hygiene and cross-contamination — Separate raw and cooked items with colour-coded utensils and containers, sanitise prep areas between batches, and train staff in HACCP standards. Wash hands regularly, use gloves for ready-to-eat foods, and log fridge/freezer temps daily.
• Generator and fuel hazards — Position generators outdoors at a safe distance with exhausts facing away from staff and customers. Store fuel in UN-approved containers, refuel only when cool, and keep extinguishers and spill kits nearby. Maintain weekly service logs and inspections.
• 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.