Restaurant Risk Assessment Template

Typical hazards & measures

• 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.
• Ventilation and heat stress — Provide effective canopy extraction and tempered make-up air; verify airflow and capture at source. Rotate staff off hot stations, schedule extra breaks and hydration, and insulate hot pipes. Monitor kitchen WBGT/temperature, record measures on heat alerts, and brief heat-illness signs.
• Delivery bay and vehicle movements — Designate reversing areas with wheel-stops and high-visibility markings; use banksmen and exclude pedestrians during manoeuvres. Schedule deliveries off-peak, keep routes lit and level, and require tail-lift and cage training. Provide secure storage to avoid kerbside sorting or lifting.
• 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.
• 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.