Below is a typical risk assessment for activities within a kitchen.

There are several

alternative methods of conducting a risk assessment advocated by numerous organisations
which secure legal compliance and would be acceptable to Peterborough City Council’s
Environmental Health Department
Kitchen Scenario – Example Risk assessment
Please note this should act as an example risk assessment only and is not an exhaustive list of all hazards and control measures present in the kitchen environment. In
addition it does not assess individual risks associated with the specific design of individual kitchens.

Hazard Hazard Who might Existing Control Current level of Further Action required
arising from. be Harmed Measures Risk

(Likelihood x Severity
of injury x Number of
persons exposed )
• COSHH assessment • Review COSHH assessment Can
Storage of Hazardous • Spillage of • Staff undertaken for chemicals Likely chemical be substituted for less harmful
Chemicals hazardous – but not all controls Severe products.
chemicals. followed. Many • Ensure hazardous chemicals kept in
• Misuse of • Staff provided with locked cupboard.
chemicals. COSHH training 4 years High Risk • Ensure all new staff trained in COSHH
ago. and refresher training given to those
who need it.
• Ensure COSHH assessment findings are
adhered to.
• Dermatitis to • COSHH assessment
Use of Hazardous hands. • Cleaner undertaken for chemicals Likely • Ensure COSHH assessment findings are
Chemicals • Chemical burn to • Staff – but not all controls Severe adhered to.
 followed. Many • Ensure staff use PPE.
skin/eyes. • Staff provided with • Ensure all new staff trained in COSHH
• Inhalation of COSHH training. High Risk and refresher training given to those
toxic fumes. who need it.

Hot surfaces/liquids • fat burns to • Kitchen staff • Avoid carrying hot liquids Likely • Ensure gloves are use when handling
hands and arms and materials if there is a Severe hot pans.
• Steam risk of spillage Many Implement safe system of work for the
cleaning and draining of fat fryers
High Risk

Manual Handling • Musculo-skeletal • Staff • Limit use of large pots Likely • Undertake manual handling assessment
injury to staff. and pans Severe for kitchen
Many • Ensure staff training in manual handling
techniques.
High Risk • Avoid lifting items that are too heavy.
Seek assistance from colleagues.
Slips • Injury to limbs • Staff • Cleaning undertaken Likely • Ensure spillage’s are cleared up
• Falls when catering is not in Severe immediately
progress Many • Ensure cleaning signs are used and
• Non Slip footwear located in prominent place
High Risk
Falls • Injuries to arms • Staff • Provision of step ladder Quite Likely • Ensure staff use mechanical aids
and legs Severe • Training of staff in correct procedure
Few for the retrieval of items from high level
racking
Medium Risk
Trips • Tripping over • Staff • Sensible footwear Likely • Remove items (mop, bucket and brush)
items in • Delivery staff Severe from walkways.
walkways Many

Medium Risk
 • Staff • Regular visual inspection Quite Probable • Maintenance of gas appliances by
Electrical and Gas • Fire of gas and electrical Severe CORGI engineer annually
installation • Explosion appliances. Many • Electrical Installation inspected by
• Awareness of staff NICEIC engineer every 5 years.
Medium Risk

Use of electrical • Electric Shock • Staff • All electrical items are Quite Probable • Avoid use of extension leads.
goods in the kitchen due to contact PAT tested. Severe • Do not locate electrical equipment near
with water Many water sources.

High Risk

Use of hand tools • Cuts to fingers • Staff • Awareness by staff of Quite Probable • Ensure knives are not left lying around
(knives) and hands risks Severe or left in washing up water. Training of
Many staff
• Storage of knives in suitable racks or
High Risk sheaths

• Ensure fixed guard to food slicer is in

• Entanglement in • Staff • None Likely place at all times.
Use of Machinery dough mixer • Young persons Severe • Conduct a risk assessment for the use of
• Amputation of Many dangerous machinery
fingers from • Provide appropriate training to
food slicer High Risk operatives of machinery
• Prevent the use of dangerous pieces of
machinery by young persons and
unauthorised users
• Ensure loose clothing is removed prior
to commencing work. And clothing is
not near moving parts of machinery.
Ventilation • Accidents due to • Staff • Extraction canopy Unlikely • Ensure provision of cold drinks and
dizziness and • Openable windows Minor appropriate rest breaks for staff.
fainting Few • Maintenance of extraction equipment to
ensure adequate air changes and
Low Risk adequate movement of air.