Are you a hotel and restaurant business 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 hotel-restaurants.
→ Risk prevention proposals for the hotel - restaurant sector.
→ 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 74 occupational risk situations classified into 11 work units:
Receptionist
Room staff
Laundry: sheets and linens
Cook: hotel restaurant
Waiter: hotel restaurant bar
Bartender: hotel bar
Cleaning: restaurant bar kitchen
Goods receiving
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 prolonged static posture with trampling at the receptionist's desk: The receptionist's job may require him/her to remain in a static posture, sometimes standing, sometimes sitting, for prolonged periods. What's more, during the shift, the receptionist's body will move very little, as everything is within easy reach. For this reason, the movements made by receptionists at the desk are more akin to tramping. As with static posture, trampling is associated with health risks. Prolonged standing or sitting postures involving trampling are present every day for staff responsible for receiving customers at hotel reception desks. If the hotel is experiencing a period of peak activity, exposure to prolonged posture and tramping is increased, as the greater the number of customers arriving at the reception desk, the more difficult it is to organize a task rotation or take a break. Prolonged standing can lead to foot pain, leg swelling, varicose veins, generalized muscle fatigue, lower back pain, neck, shoulder, hip, knee, foot and other osteoarticular health problems. In addition, trampling is an aggravating factor in these various risks.
 
Danger to room staff from skin contact with chemicals: Room staff can be exposed through skin contact to the cleaning products they use. Most cleaning products are irritating and harmful to health (GHS07 pictogram: exclamation mark on the bottle). In addition to being irritating and harmful, some may also be toxic (GHS06 pictogram: skull and crossbones on the bottle), or even Carcinogenic and/or Mutagenic and/or Reprotoxic (GHS08 pictogram: 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 in water before use) and storage (e.g. in the event of drips on the can). Risks are present as soon as a product comes into contact with a person's skin. Not wearing Personal Protective Equipment (gloves) is therefore a factor that considerably increases exposure to risks. In the short term, possible damage resulting from skin exposure to cleaning products includes allergenic reactions, burns and skin irritation. Chronic exposure to harmful or CMR products is likely to result in a range of significant long-term health problems, including cancer and/or mutations and/or reproductive disorders.
 
The danger of using sharp tools and machines in hotel kitchens: Hotel cooks are exposed to a high risk of cuts. This is due to their need to use a large number 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, hotel cooks may need to use electromechanical machines with rotating parts (e.g. slicers, mincers), particularly for meats. [End of extract]
 
 
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.