Quick Service / Takeaway Risk Assessment Template

Typical hazards & measures

• Cash handling and financial security — Encourage contactless payments, restrict till float, and bank takings securely. Train staff to count cash discreetly, verify notes, and stagger deposits. Keep CCTV and lighting at counters.
• Customer congestion and queuing — Use barriers and signage to manage lines, mark floor spacing, and separate in-store pickup from dine-in. Keep exits clear and post maximum occupancy. Deploy staff at peaks to manage flow.
• High-speed service stress on staff — Rotate tasks to prevent fatigue, provide short breaks, and use team briefings. Schedule extra staff at peak hours, train in time management, and support wellbeing checks.
• Allergen management — Keep updated allergen charts at counter and online. Train staff to ask customers about allergies, segregate utensils, and clean stations between orders. Document all allergen-specific requests.
• Hot oil in fryers — Install thermostats and safety cut-outs; keep lids and splash guards fitted. Dry food before frying, filter and dispose of oil only when cooled, and wear PPE. Store extinguishers nearby and train on emergency shut-down.