Restaurant Risk Assessment Template

Typical hazards & measures

• Hot oil and frying operations — Use thermostatically controlled fryers with high-limit cut-outs, keep oil below fill lines, and dry food before immersion. Fit lids/splatter screens, position Class F/’wet chemical’ extinguishers and blankets, and train staff on safe shut-down. Filter and change oil only when cool with PPE.
• Cash handling and financial security — Limit on-site cash, use drop-safes, and restrict access to tills. Train staff on discreet handling, counting in secure areas, and recognising counterfeit notes. Provide CCTV coverage, well-lit cashing-up zones, and ensure banking procedures are staggered and secure. Record incidents for review.
• 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.
• Kitchen fire prevention — Clean hoods, baffles, and ductwork to TR19 or insurer frequency; remove grease daily from filters and splash zones. Never leave ranges unattended; maintain suppression, alarms and emergency lighting. Keep correct extinguishers and blankets at points of use and drill shutdown/evacuation quarterly.
• Time–temperature food control — Set HACCP critical limits: chill ≤5 °C, hot hold ≥63 °C, cook to validated core temperatures, and cool from 63 °C→5 °C within 90 min using shallow pans/blast chill. Use calibrated thermometers, probe cleanly, log checks each service, and discard foods breaching limits.