Restaurant Risk Assessment Template

Typical hazards & measures

• Knife handling and sharp tools — Issue task-appropriate knives, keep them sharp, and provide magnetic racks or sheaths—never drawers. Teach the claw grip, cut on stable boards, and carry blades point-down announcing ‘behind’. Ban glass scrapers; use cut-resistant gloves for de-boning and bin damaged blades immediately.
• Waste and grease management — Fit and maintain grease traps; capture FOG at source and contract licensed disposal. Close-lidded, segregated bins on hardstanding; clean spill-prone areas routinely. Move waste by wheeled containers, never overfill bags, and keep external compounds vermin-proof and locked.
• Cross-contamination of food — Separate raw and ready-to-eat foods with designated storage, colour-coded chopping boards, and dedicated utensils. Train staff in handwashing between tasks, sanitise worktops after raw prep, and store raw meat below other foods in fridges. Monitor practices with daily HACCP checks.
• Gas safety and carbon monoxide — Ensure ventilation is interlocked with the gas supply; fit CO monitoring where solid-fuel or gas equipment is used. Have Gas Safe engineers service appliances and flues, keep make-up air vents clear, and set CO alarm, evacuation, and end-of-service ember disposal procedures.
• Allergen management — Keep an accurate ingredient/allergen matrix for all dishes; brief front- and back-of-house on the 14 allergens and scripted questioning. Use segregated storage, utensils and prep areas for ‘free-from’ orders, clean down between tasks, label substitutes, and document allergen requests and hand-offs.