Do you run a fast-food restaurant?
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 fast food.
→ Risk prevention proposals dedicated to fast food.
→ 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 37 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 
 
Burn hazards for cooks: When cooking ingredients, fast-food 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. snack plates, fryers, spits, ovens, etc.), secondly, by splashes (e.g. frying oil, meat fat) and, in rarer cases, by contact with a hot container (e.g. plate). These risks of skin burns will be present on a daily basis for fast food cooks, as soon as any of the kitchen's cooking equipment is switched on. During the service rush, the need to work even faster to serve the maximum number of customers in the shortest possible time increases 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 uncovered.
 
The danger of prolonged static standing and trampling for cooks: The job of a cook involves a major postural constraint on a daily basis: having to remain in a prolonged static standing position for the entire duration of the fast food service. Added to this is the regular tramping involved, as the cook's movements during service are deliberately compact, with the various kitchen elements placed side by side for greater speed. In the fast-food sector, cooks will adopt a prolonged static standing position on a daily basis, as it is impossible for them to change their working position (e.g. work while sitting down). This is due to the fact that worktops and kitchen equipment were designed for standing work, but also to the fact that in fast food, work has to be done quickly, and sitting/standing wastes time. Prolonged standing and trampling can cause foot pain, leg swelling and varicose veins, as well as generalized muscular fatigue throughout the body. This is usually accompanied by pain in the lower back, neck, shoulders, hips, knees or feet. It can also lead to long-term osteoarticular problems.
 
The danger of contact with chemicals during restaurant cleaning: Employees in charge of cleaning the fast food restaurant may be exposed through skin contact to the cleaning products they use. Most cleaning products are irritating and harmful to health (exclamation mark on the bottle). They can also be toxic (skull and crossbones on the bottle), or even Carcinogenic and/or Mutagenic and/or Reprotoxic (bust of a person on the bottle). The risks associated with skin contact with chemical products are mainly present during use, but also during packaging (e.g. dilution before use) and storage (e.g. dripping on the can). Risks are present as soon as a product comes into contact with the skin. Not wearing Personal Protective Equipment (gloves) is therefore a factor that considerably increases exposure to risks...
 
 
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 
_ "Catering and Hospitality - Frequently asked questions" by Health and Safety Executive.