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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.

Health and Safety Risk Assessment - Restaurant

£70.00 Regular Price
£59.50Sale Price
  • | Complies with regulations

    | Refund within 48 hours if not satisfied

    | Includes COVID-19 risk

    | 100% complete, with all your risks

    | 100% editable thanks to the Excel format

    | Includes risk prevention measures

    | Includes a risk prevention schedule

    | Consulting Engineer at your service

  • | Risk assessment consulting firm

    | Covering over 100 industry sectors

    | Over 1,000 clients worldwide

    | Nearly 100% satisfaction rate

    | Attentive to your challenges

    | We support through: Email - Live Chat

    | Always available, even after purchase

average rating is 4.1 out of 5, based on 19 votes, (Évaluations Clients)
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Recommendation Nathalie Choux

Review
Garage des Loges

Recommendation
Jean Claude Parmentier

"The document, of high quality and customizable, is an excellent starting point for a topic that often takes up a lot of time. Thank you also for listening to our needs and the customer follow-up!"

"High-quality service at a very competitive price - the company fully adapted to my business and its multiple risks. This document was also reviewed by the labor inspection, which approved the quality of the work. I recommend."

I recommend the occupational risk assessment documents for their ease of use (Excel workbook) and the relevance of risks listed by profession.

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