Restaurant Risk Assessment Template

Typical hazards & measures

• 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.
• 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.
• Manual handling and lifting — Plan deliveries with trolleys and team lifts, break bulk into smaller loads, and store heavy items between knee and shoulder height. Keep routes clear, fit ramp edges, and specify maximum bag/crate weights. Train staff to push not pull, and to pivot/hip-hinge rather than twist under load.
• Illness reporting and hygiene — Operate a ‘fit to work’ policy: exclude vomiting/diarrhoea for 48 hours symptom-free, cover and glove minor wounds, and ban bare-hand contact where appropriate. Provide handwash stations with signage, audit hand hygiene, and keep a confidential illness log and return-to-work checks.
• Hot surfaces and steam — Fit heat-resistant guards and lids, maintain thermostats, and use long gauntlets and face protection for oven, grill and steamer work. Open ovens away from the body, purge steam before lifting lids, and stage hot passes to avoid crowding. Brief and refresh burn-first-aid monthly.