Are you a restaurant owner?
In search of a health and safety risk assessment tailored to your activity?
Do you need a pre-filled assessment to save you hours of work?
Want to be in compliance with safety regulations?
 
Our Health and Safety Risk Assessment is designed to meet your needs with:
→ A professional risk assessment totally specific to the catering trades.
→ A professional risk assessment specific to the foodservice sector.
→ Risk prevention proposals dedicated to the foodservice industry.
→ The integration of risks linked to the COVID-19 (Coronavirus) pandemic.
 
All this in an easily editable Excel format, allowing you to make personalized updates on your own.
 
FEATURES OF THE HEALTH AND SAFETY RISK ASSESSMENT 
 
This 5-page Excel file includes:
A Cover Page
A Company Information page
A presentation of the Risk Assessment Methodology used.
An occupational risks assessment tailored to your sector of activity.
A risk prevention schedule with all the different safety measures.

It contains 38 occupational risk situations classified into 6 work units:
Working in the kitchen
Room service
Cleaning of premises
Road travel
Working environment
Work premises
 
☑ Complies with the employer's obligation to assess risks
(Regulation 3 of the Management of Health and Safety at Work Regulation 1999)
☑ Adheres to the General Principles of Prevention
(Schedule 1 of the Management of Health and Safety at Work Regulation 1999)
☑ Takes into account good practice and pitfalls in risk assessment
(Report RR151 from the Health and Safety Executive)
 
EXCERPTS FROM THE HEALTH AND SAFETY RISK ASSESSMENT 
 
The danger of using sharp tools and machines in the kitchen: Cooks are exposed to a high risk of cuts. This is due to their need to use a wide range of sharp hand utensils (e.g. knives, peelers) and cutting tools (e.g. razors) to prepare ingredients such as vegetables. In addition to these sharp hand utensils, cooks may need to use electromechanical machines with rotating parts (e.g. slicers, mincers), particularly for meat. For cooks, the risk of cuts from sharp utensils and machines will be present on a daily basis, particularly during the raw materials preparation stage (vegetables, fruit, meat, fish). The risk of cuts will also be present once the service is over, when cooks have to clean and put away the utensils and cutting machines they have used during their shift. The cutting utensils and machines used by cooks can cause superficial wounds, or deep wounds with damage to tendons and/or muscles. These wounds can be accompanied by severe hemorrhaging if a vein or aorta has been affected. What's more, any wound is likely to become infected if not disinfected quickly. Sometimes the damage can be much more serious, with severed limbs.
 
Burn hazards for cooks: When cooking, cooks can be exposed to the risk of skin burns. These burns can occur in a number of ways. Firstly, by direct skin contact with cooking equipment (e.g. stoves, ovens, hotplates, gas hobs, deep fryers, rotisseries, etc.), secondly, by contact with containers that have just been heated (e.g. frying pans, saucepans, plates), and thirdly, by splashing liquids (e.g. sauces, broths). These risks of skin burns will be present on a daily basis for the restaurant's cooks, as soon as a cooking appliance is put into operation in the kitchen. During the service rush, the need to speed up the preparation of dishes and/or the setting of plates in order to serve customers within an acceptable timeframe will increase the risk of accidental contact with hot objects, and therefore the risk of burns. Possible damage is mainly first-degree burns (erythema: the skin is red, dry and painful). In rarer cases, second-degree burns may occur (manifested mainly by the appearance of blisters), or even third-degree burns (cardboardy, white or brownish, insensitive skin with burning hairs). For cooks, these burns mainly affect the hands, and even the forearms if they are naked.
 
Risks associated with falls on the same level as waiters: During service, waiters are exposed to significant risks of falls on the same level. There are many reasons for such falls: for example, restaurant customers may leave their belongings lying around (e.g. handbags). They may also have spilled their drink or part of their plate on the floor, making it slippery and increasing the risk of falls for staff. Among waiters, falls on the same level are more frequent during the service rush, when they need to be fast and efficient, and when, under pressure, they rush more. Risks are also heightened when it's raining outside, as restaurant floors become dirty and lose their grip as customers pass by. Damage caused by falls on the same level can include impacts with the floor or restaurant furniture. This can result in bruising, hematomas, sprains (especially of the ankles), wounds...
 
 
A GUARANTEE OF THE QUALITY OF OUR HEALTH AND SAFETY RISK ASSESSMENT 
_ We're registered as Professional Risk Prevention Consultants.
_ Our team comprises graduate safety engineers.
_ Our documents are routinely checked by safety inspectors.
_ We frequently update our Occupational Risk Assessments.
 
RESOURCES 
_ "7 Dangerous Restaurant Hazards That Can Hurt Your Restaurant" by Alliance Insurance.