Kitchen Risk Assessment Template
Kitchen risk assessments should be carried out by a competent person who has sufficient training and knowledge to do so. This template has been created as an example of some of the common
hazards you might find in your workplace kitchen. It must not be used as a replacement for your own kitchen risk assessment.
Business Name:
What are the hazards?
Manual handling of heavy
ingredients such as sacks
of potatoes, also manual
handling of equipment,
such as moving heavy and
awkward benches during
cleaning.
Walk-in fridges and freezers.
Use of abrasive cleaning
chemicals.
Name of Assessor: Date:
Who might be harmed What further action is Action by Action by
What are you already doing? Done
and how? necessary? who? when?
• Ingredients bought in package
sizes that are light enough for
easy handling.
•
Any staff may suffer injuries Train staff in team handling
Commonly used items and heavy
such as strains or bruising so they can work together
stock stored on shelves at waist Manager 01/11/2019 01/11/2019
from handling heavy/bulky to move heavier or more
height.
•
objects. awkward items.
Handling aids provided for
movement of large/heavy items.
• Staff trained in how to lift safely.
Any staff who may need to go
• Training all staff on how to open
the door from inside, and how to
in them, especially those not activate the alarm.
trained in how to operate the
emergency alarm from inside.
• Regular cleaning to prevents
slips.
•
None
If trapped, employees could Adopting a ‘clean as you go’
develop hypothermia. policy to ensure any spills are
There is also a slip risk to staff cleaned up right away.
from spills on the floor • Providing first aid training should
it be needed.
All staff who clean and those
who regularly use abrasive
• Train staff in safe use of
chemicals and make sure they Arrange PPE for use of all
Manager 01/11/2019 03/11/2019
chemicals could develop skin don’t use stronger chemicals staff.
irritations. than necessary.
Kitchen Risk Assessment Template

Who might be harmed What further action is Action by Action by

What are the hazards? What are you already doing? Done
and how? necessary? who? when?

• Completed
Assessment.
a Fire Risk

• Always
All staff and anyone in the
premises could be at risk of
Fire.
injury from fire, such as smoke
inhalation.
ensure that good
Review Fire Risk Assessment
practice, such as regularly Manager 01/04/2020
annually.
cleaning equipment and
fixing any damaged electrical
machinery, is maintained.

• Replacing the oil in fryers before

Those who work with or near
Deep fat fryers.
deep fat fryers could be at risk
from injury of hot oil splashes
and from slipping on spilt oil.
service or after service has
finished to minimise the number
of people nearby.
• Change the oil when it’s cold to
prevent burns.
None.
• Providing full training in how to
work with them, and how to clean
them.
• Also provide PPE to protect staff.

Those working in the kitchen

during extreme temperatures
may experience heat stress

• Maintenance
which could cause fatigue
of extraction to
and increase accidents in Encourage staff to take breaks
provide clean, cool air. Duty
• Providing
Overheating. the workplace. Accidents where possible to cool down As and when
cold drinks when Manager
and mistakes in the and rest.
needed to hot staff.
kitchen may have a further
impact on customers, for
example through accidental
contamination of food.
Kitchen Risk Assessment Template
Who might be harmed
What are the hazards?
and how?
Staff working on or nearby
Hot cooking equipment e.g.
hot surfaces could experience
the hot plate.
burns and scalds.
Those who use machinery in
the kitchen, such as a meat
slicer, could be at risk from
Machinery. cuts and entanglement.
Electrical equipment also
carries the risk of electric
shock if not used safely.
Any passerby could be
harmed by racks and
shelving that hasn’t been
Shelving. used correctly. Shelves could
collapse or items could fall off.
There is also a risk of harm if
access to shelves is difficult.
What further action is Action by Action by
What are you already doing? Done
necessary? who? when?
• Staff training on how to move
about in the kitchen.
• Staff
training for all staff on first None.
aid procedures, should it be
needed.
• Electrical machinery must be
safe for purpose, for example
don’t use domestic appliances in Remind staff to report any
Manager 01/11/2019 01/11/2019
commercial kitchens. damaged or faulty equipment.
• Ensure all electrical equipment is
checked regularly.
• Store heavy items waist height
and lower, with lighter items on
the higher shelves.
•
Get some stepladders and
Ensure staff are trained in how to
train staff in their use for ease Manager 01/11/2019 04/11/2019
put deliveries away correctly.
•
of access to higher shelves.
Make sure nothing is stored on
the floor or is in the way of the
shelves.