Caf & Restaurant: Hazard Identification sheet

Use this list to identify all hazards in the workplace, systems of work, equipment and
substances used, to which anyone may be exposed. This list is designed to assist in the
identification of hazards but is not intended to be comprehensive or exhaustive. Items to
check:
Work Environment & Layout

The layout of the work areas are suitable for tasks

There is sufficient area in which to work

The ventilation and/or air conditioning system works well

Are separate exit and entrance doors to the kitchen

Passageways and work areas are uncluttered

Lighting is adequate

Plant and Equipment

Staff have been trained in the correct use of machines

There is safety guarding on machines where required

Machines can't be operated unless the safety guards are in place

All machinery is maintained regularly

Thermostats on equipment are regularly checked and calibrated

Equipment containing hot fat or fluids is covered when not in use

There are signs to warn of hot equipment

Cleaning of range hoods/extraction equipment is conducted on regular basis (fire risk)

Are there lockout, tag out or isolation procedures in place when maintenance is
performed or equipment is faulty

Sink drains clear and free flowing

Taps are free of drips

Knives are stored in racks or knife blocks

Staff have been trained in the correct use of knives

Manual Tasks & storage of materials

Mechanical aids or equipment are available for handling materials

Materials are stored on shelves or in storage rooms, as appropriate

Storage of heavy items above shoulder height is avoided

Stored material is secured to prevent shifting/falling

Storage units are free of rubbish

Storage units are properly constructed and secured to prevent falling

Storage rooms are neat and tidy

Access to shelves, chest freezers, etc. is not obstructed

Store rooms and cool rooms are organised to reduce risks, i.e. heavier items stored at
waist height or bottom (as appropriate), lighter and infrequently used items stored at
top shelves

Work benches, dishwashers and other work surfaces are at good height to reduce
poor posture

Adequate access is provided to contents of cupboards. Contents can be accessed

easily.

Adequate systems are in place to ensure heavy pots of liquid such as water or oil are
not carried, e.g. contents is transferred into smaller containers and trolleys are in
place

Where practical, trolleys are available and used where tables and chairs are moved

Workers, supervisors and managers have received adequate training in manual task

Electrical

Electrical equipment is tested at appropriate intervals

Electrical installations are installed, constructed, maintained and tested to minimise

the risk of electric shock or fire

The switchboard is free of any obstructions

Flexible cords and extension cords are used in a safe manner (eg. not lying across
walkways and no use of multiple extension cords)

Plugs, sockets, extension leads and power boards are in good condition and protected
from damage (eg. not damaged, not overloaded)

Electrical installations are protected from damage that would increase the risk of
electric shock or fire, for instance a switchboard cover is provided

Domestic type double adaptors are not used in a commercial environment

Slips & Trips

Floors, stairs and ramps have unbroken and slip resistant surface

Floors, stairs and ramps are free from obstructions that may cause a person to trip or
fall

Outside floor surfaces are free from uneven surfaces, potholes and other trip hazards

Adequate drainage is in place in wet areas

Clean as you go policy is in place to reduce slip hazards in kitchen, bars and other
areas

Frequency and standard of cleaning is adequate to eliminate slip hazards in kitchen

ie. safe system for cleaning floors mopped last, so no-one walks over wet floor

Drains and plumbing is not leaking causing slip hazard - check under sinks,
dishwasher

Area around fat disposal drum is kept in clean condition (no slip hazards)

Access and egress to and from kitchen is safe. For instance, the risk of collision is
reduced through a window in the door, the doors are marked as IN and OUT, staff is
trained, etc.

Small changes in floor levels at edge of tiles, at doorways, exiting cool room etc do
not create a slip or trip hazard and are readily visible eg. high visibility strip at edge

Warning signs are available and erected near wet floors and spills

Appropriate step ladder or safety steps are used - NO standing on milk crates

Hand rails and guard rails are provided on stairs and ramps

Slip resistant and enclosed footwear is required (dress code)

Emergency Response

Emergency shut off valves are clearly identified and staff know where these are
located

Exit pathways clear of obstruction

Exit doors accessible & not locked

Emergency exit signage present and in working order

Fire extinguishers appropriately signed and easy to access

Extinguishers and fire blankets appropriate to hazards

Fire extinguishers maintenance checks in date (within the last six months)

Emergency Evacuation floor plan clearly displayed at appropriate location/s

Emergency wardens identified and trained

Alarm / communication system adequate and heard by all staff

Trial evacuations conducted at least once annually

A first aid kit is available

Lists of trained first aid people and contact numbers are displayed

Lists of first aid people are current

Kits and contents are clean, orderly and properly stocked

Notices indicating location of each kit are on display

Hazardous Substances

The register of hazardous substances is complete and current. The register includes
acontents list and material safety data sheets (MSDS) for all hazardous substances,
such as cleaning products, used from time to time at the workplace. The MSDS are <
5 years old

The register of hazardous substances is readily available for workers

The outcome of the risk assessment for all hazardous substances is recorded in the
hazardous substances register

Decanted bottles containing hazardous or other substances are labelled (

No food containers used to store chemicals.

Practical control measures are in place to reduce risks relating to hazardous

substances

PPE for use with hazardous substances is maintained and in good working order

Training has been provided to workers working with hazardous substances.

A record of hazardous substance training is kept at the workplace

Public and customer safety

Entrances, stairs, ramps and exits are in a safe condition

Internal floors and amenities are in a safe condition

Customers are not permitted access to kitchen or food preparation areas

Access to amenities is kept free of storage

Spills are cleaned up immediately and floors are left dry

Wet floor signs are available if required

Regular inspection of all tables and chairs, damaged items are removed

Tables and chairs are not located too close to high traffic areas

External seating complies with local council restrictions

Compliance and understanding of RSA obligations

Compliance and understanding of all food safety requirements

Cash handling, Violence and Aggression

Are there documented cash handling procedures

Are these procedures available to relevant staff

Are set maximum limits for cash held at the point of sale

Are takings counted in a secure, back of house location

Do you have a safe installed

Are takings and float secured in a safe after hours

Is banking conducted regularly

Do you conduct minimal cash business

Workers have received information, instruction and training in relation to dealing with
violence and aggression (including hold ups, cash handling, difficult customers)

Procedures are in place in relation to violence and aggression