Restaurant Risk Assessment Template

Typical hazards & measures

• 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.
• Glass and crockery breakages — Ban glass in production zones where practicable; use shatter-resistant alternatives near prep. Keep dedicated ‘glass break’ kits and lockable shards bins; cordon, stop service in the area, clean with tools not hands, and dispose safely. Quarantine exposed food and record the incident.
• 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.
• Refrigeration failure response — Install temperature alarms and data-loggers; keep door gaskets tight and coils clean. Nominate backup storage and ice supplies; during outages, keep doors shut, segregate at-risk stock, and apply ‘2-hour/4-hour’ rules. Record decisions, discard unknowns, and repair/verify before reuse.
• 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.