Ice Cream & Dessert Shops Risk Assessment Template

Typical hazards & measures

• Hot surfaces and burns (toppings, coffee machines) — Guard hot plates and topping dispensers, provide PPE gloves/aprons, and train staff in safe handling. Mark hot zones clearly and keep burn gel and stocked first-aid kits accessible.
• Child safety in store — Position hot equipment such as coffee machines and waffle irons away from customer areas, use counter guards, and train staff to monitor children near service zones. Keep aisles clear, secure furniture, and display safety signage at low-level points.
• Noise from blenders and mixers — Provide staff with hearing protection where prolonged use is required, maintain equipment regularly to reduce excess noise, and rotate staff across tasks to limit exposure. Train in safe use and log noise monitoring checks annually.
• Slips, trips, and falls in-store — Fit non-slip mats, clean spills from melted ice cream immediately, and inspect floors hourly. Provide good lighting, keep aisles clear, and post signage during cleaning. Maintain cleaning logs for compliance.
• Cleaning chemicals and sanitisers — Store in locked cabinets with SDS sheets, use correct dilution, and provide PPE. Train staff in spill response, prohibit decanting into food containers, and log chemical use weekly.