Commercial kitchen risk assessment
A commercial kitchen risk assessment should examine preparation, cooking, serving, cleaning, deliveries and close-down under real service pressure. Knives, hot oil and steam, wet floors, gas and electricity, heavy containers, extraction cleaning, hazardous products and workplace transport can cause serious harm. The Management of Health and Safety at Work Regulations 1999 provide the general assessment duty, with PUWER, COSHH and gas-safety law applying to specific hazards. Separate raw food hygiene controls from worker safety while ensuring both systems align. Provide stable knife storage, guarded and interlocked machines, safe oil handling and prompt spill response. Gas work must be completed by a suitably qualified Gas Safe registered engineer, and extraction or fire-suppression maintenance should follow competent advice and insurer requirements.
- ✓Hazards and controls drawn from HSE guidance
- ✓Scored 5x5 risk matrix
- ✓Editable Word and PDF
In short
A risk assessment identifies what could cause harm in your work, who could be harmed and how, and what you do to control the risk. Every employer must make a suitable and sufficient assessment; with five or more employees the significant findings must be recorded.
What it must include
- ✓The hazards in the activity or workplace
- ✓Who might be harmed and how
- ✓Existing controls and further action needed
- ✓Risk rating (e.g. 5x5 likelihood x severity)
- ✓Who does what by when
- ✓Review date and when to review sooner
You stay the duty holder: review the document for your site before work starts. SitePaper is a drafting tool, not a consultancy.