Health and Safety
Executive
Example risk assessment for
food preparation, cooking and service
Setting the scene
The catering manager carried out the risk
assessment in this café. The business employs five
permanent staff working a variety of shifts to
prepare, cook and serve food. A young person under
16 helps on a Saturday to serve food and load and
unload the dishwasher. One staff member does not
speak English well. The business, which is located on
the high street, is open from 7.00 am to 5.30 pm.
How was the risk assessment done?
The catering manager first looked at the relevant guidance
on the HSE website, including:
■■ Control the risks in your business
(www.hse.gov.uk/toolbox/index.htm)
■■ Catering and hospitality
(www.hse.gov.uk/catering/index.htm)
■■ Young people at work
www.hse.gov.uk/youngpeople/)
He then identified the hazards in the café. He did this by:
■■ walking around the customer areas, kitchen and
stockroom, noting things that cause harm
■■ talking to staff to learn from their knowledge and
experience and listen to their concerns and opinions
about health and safety issues
■■ looking at the accident book to learn what had
previously resulted in accidents or near misses.
Example risk assessment: food preparation, cooking and service
As he identified the hazards he also thought about who
could be harmed by them and how accidents might
happen.
He noted what he was already doing to control the risks
and considered whether he needed to do anything more.
He then recorded any further actions required.
Putting the risk assessment into practice, the manager set
out what actions needed to be taken, who would do them
and by when. He displayed the risk assessment where
everyone could see it and discussed the findings with
staff.
He told the young person’s guardians about the findings
of the risk assessment and how risks to that young
person would be controlled.
He made sure that the worker who had difficulty
understanding English had the safety arrangements
explained to her in a language she understood.
The manager decided to review the risk assessment
whenever there were any significant changes such as new
work equipment, work activities or staff.
How to use this example
This example risk assessment shows a wide range of
hazards that might be present in this type of small
business. It can be used as a guide to help you think
through some of the hazards in your business and the
steps you need to take to control the risks.
However, this is not a generic risk assessment. Every
business is different. To satisfy the law you must
identify and assess the hazards your business poses,
think through the controls required to provide effective
protection to people who may be affected by them, and
record the significant findings from your risk
assessment of your business.
This assessment is not intended to meet the
requirements placed on your business by food safety
legislation and would not be useful in setting up a
‘Hazard Analysis and Critical Control Point’ (HACCP)
system. For further information on food safety please
refer to guidance issued by the Food Standards Agency
(www.food.gov.uk).Ebis et autemquibus qui odipitatus
1 of 4 pages
 Health and Safety
Executive

Company name: Smith’s Café Date of risk assessment: 27/5/12

What are the hazards? Who might be harmed and What are you already doing? Do you need to do anything else to Action by Action by Done
how? control this risk? who? when?
Slips and trips Staff and customers may ■■ Kitchen equipment is well maintained and any leaks are promptly ■■ Repair damaged floor tile by the Manager 27/6/12 14/6/12
Doorways (rain), be injured if they trip over reported dishwasher
spillages, uneven objects, or slip on spillages, ■■ Drainage channels and drip trays are provided where spills are likely ■■ Make sure all staff wear suitable Manager 27/6/12 1/6/12
surfaces eg food or drink spilled/ ■■ Staff clean up spillages immediately and leave the floor dry footwear with a good grip
dropped on the floor. ■■ There are no trailing cables or obstructions in walkways
■■ Steps are clearly highlighted ■■ Consider whether we need a more slip- Manager When
resistant floor when it needs replacing required

Manual handling
Lifting and moving
heavy objects or
objects that are
difficult to grasp
Contact with heat
Steam, hot water, hot
oil and hot surfaces
Knives
Staff risk injuries or back pain ■■ Appropriate equipment is available to move heavy items and staff are ■■ Remind staff that deliveries (except for Manager 27/6/12 27/6/12
from handling heavy/bulky trained to use it safely stock that can be easily carried) should
objects, eg trays of crockery ■■ Ingredients are bought in package sizes that are light enough for easy always be moved using the trolley
or boxes of ingredients. handling wherever possible
■■ Commonly used items and heavy goods are stored and are accessible
at the appropriate height
■■ The sink is at an appropriate height to prevent stooping
Staff may suffer scalds or ■■ Staff are trained how to handle hot oils and how to safely use, empty ■■ Display ‘hot water’ signs at the sinks Manager 27/6/12 26/6/12
burns when they are handling and clean the fryers and ‘hot surface’ signs at the hot
hot substances or come into ■■ Water mixer taps are provided plates
contact with hot surfaces. ■■ Heat-resistant gloves, cloths and aprons are provided ■■ Make sure pan-handles are in good Manager Ongoing 26/6/12
■■ All staff wear long sleeves condition
■■ Staff know about the risks of steam
■■ Make sure all staff are trained how to Manager Ongoing
use the coffee machine safely
Staff preparing food risk ■■ Staff use the right knives for the job ■■ Tell staff that they must only use Manager 27/6/12 1/6/12
injuries from contact with ■■ Staff are trained in the safe use, maintenance and storage of knives suitable cutters for opening packages
blades. and must not use knives

Example risk assessment: food preparation, cooking and service 2 of 4 pages

 Health and Safety
Executive

What are the hazards? Who might be harmed and What are you already doing? Do you need to do anything else to Action by Action by Done
how? control this risk? who? when?
Food handling Staff risk skin irritation or ■■ Wherever possible and sensible, staff use tools (cutlery, tongs scoops ■■ Remind staff to thoroughly dry their Manager 27/6/12 1/6/12
dermatitis from frequent etc) to handle food rather than their hands hands after washing them
hand washing and some can ■■ Food grade, single use, non-latex gloves are used for tasks that can ■■ Remind staff to check for dry, red or Manager 27/6/12 1/6/12
develop skin allergies from cause skin problems, eg salad washing, vegetable peeling and fish itchy skin on their hands
handling certain foods. filleting
■■ Where handling cannot be avoided hands are rinsed promptly after
finishing the task
Contact with cleaning Staff risk skin irritation or eye ■■ Where possible, cleaning products marked ‘irritant’ are avoided and ■■ Same as actions above Manager 27/6/12 1/6/12
chemicals damage from direct contact milder alternatives are used instead
Bleach and washing with cleaning chemicals. ■■ A dishwasher is used
chemicals Vapour from cleaning ■■ Staff are shown how to use and store cleaning products safely, and
chemicals may cause never to transfer chemicals to an unmarked container
breathing problems. ■■ Mops, brushes and protective gloves are provided and used
■■ Staff rinse gloves after using them and store them in a clean place
Gas appliances Staff and customers could ■■ Gas appliances, flues, pipe work and safety devices are serviced and ■■ Contact Gas Safe engineer to fit Manager 27/6/12 12/6/12
suffer serious/fatal injuries maintained by a Gas Safe registered engineer as per manufacturer’s suitable flame failure device on oven
as a result of an explosion or recommendations
release of gas. ■■ Staff know where the main isolation tap is and how to safely turn off
the supply in an emergency
Electrical equipment Staff could get shocks or ■■ Plugs and sockets etc are suitable for a kitchen environment ■■ Do regular tests of RCD trip buttons Manager 27/6/12 12/6/12
and installation burns from faulty electrical ■■ Residual current devices (RCDs) are installed on electricity supplies to according to manufacturer’s
Kitchen equipment, equipment. hand-held and portable appliances instructions
fans, sockets Electrical faults can also lead ■■ Staff are trained in basic electrical safety and do pre-use visual
to fires. checks. Any defective equipment, plugs, discoloured sockets,
damaged cables and on/off switches are promptly reported
■■ Any faulty equipment is promptly taken out of use
■■ Staff know where the fuse box is and how to safely turn off the
electricity in an emergency
■■ Safety checks of the electrical equipment and installations are carried
out to ensure that the equipment continues to be safe. Where
necessary this is done by a competent electrician
Fire If trapped, staff and customers ■■ Fire risk assessment has been done, and any necessary action taken, ■■ No
Faulty electrics, arson could suffer fatal injuries from see www.gov.uk/workplace-fire-safety-your-responsibilities
smoke inhalation or burns
Example risk assessment: food preparation, cooking and service 3 of 4 pages
 Health and Safety
Executive

What are the hazards? Who might be harmed and What are you already doing? Do you need to do anything else to Action by Action by Done
how? control this risk? who? when?
Machines Staff risk serious injury from ■■ All new equipment is checked before first use to make sure that there ■■ Remind staff to always switch off from Manager 5/6/12 1/6/12
contact with dangerous/ are no obvious accessible dangerous moving parts power supply before cleaning or
moving parts on machines. ■■ Staff are trained how to assemble, operate and clean machines and carrying out maintenance
to report any defective equipment
■■ Any dangerous machinery parts are suitably guarded and are checked
daily
■■ Safety-critical repairs are carried out by competent person
Working at height Falls from any height can ■■ Appropriate equipment, eg suitable ladder, is provided and staff are ■■ Check the condition of the ladder Manager Ongoing
Placing stock on high cause bruising and fractures. shown how to use it safely before use – look for signs of wear and
shelves ■■ Items used frequently are stored in an accessible area tear
■■ Ladders only used for short duration jobs eg those taking less than ■■ If there is a risk of anything falling that Manager Ongoing Ongoing
30 minutes could injure someone, make sure
no-one comes into the area below the
work.
Pressure systems Staff and customers may ■■ Equipment is examined by a qualified engineer ■■ No
Coffee machines, suffer serious/fatal injury from
pressure fryers etc explosion.
Workplace Kitchen staff may suffer ■■ Fans and extractors are provided to control the air temperature ■■ Staff are encouraged to take rest No
temperature ill health in hot working breaks in cooler conditions when
conditions. required

Assessment review date: 01/04/13

Example risk assessment: food preparation, cooking and service 4 of 4 pages

Published by the Health and Safety Executive 07/13