Kitchen, Bar and Front-of-House Risk Assessment

A completed-style risk assessment for a hospitality business, listing the hazards inspectors expect to see covered – from hot oil, knives and slips to cellar gas, glass, violence and lone closing – with typical controls already written in. You check, adjust and add your own, so you meet the duty to assess risks under the Management of Health and Safety at Work Regulations 1999.

• When you open, take over or refit premises
• Each year, and after an accident, near miss or change to equipment or menu
• When a new or expectant mother or young worker joins (use the extra sections)

• Walk round each area with a member of staff and tick off each hazard
• Delete controls you do not have, add those you do, and rate the remaining risk
• Put any further action, an owner and a date in the action plan
• Share the findings with staff and keep the signed copy