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The document describes staffing circumstances, including under-16 assistance on Saturdays and a staff member with limited English, and explains how the manager identifies hazards by reviewing guidance, inspecting premises, consulting staff, and checking accident records. It then provides a risk assessment table covering slips and trips, manual handling, steam and hot surfaces, and knife injuries, with assigned responsibilities and target dates.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/example-risk-assessment-for-food-preparation-cooking-and-service/404313/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/example-risk-assessment-for-food-preparation-cooking-and-service/404313.png","ImageObject",300,407,{"name":92,"@type":93},"River Wang","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-22","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":24},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"How was this risk assessment carried out?","Question",{"text":112,"@type":113},"The manager followed HSE risk guidance, reviewed catering and hospitality advice, walked through the kitchen and other areas, talked to staff, and checked the accident book. Existing controls were recorded, and further actions were identified.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How does the assessment address young workers and staff with limited English?",{"text":117,"@type":113},"Findings are discussed with the young person’s parents, and safety arrangements are explained to staff with limited English in a language they understand. The assessment is also used as part of the induction process for new workers.",{"name":119,"@type":110,"acceptedAnswer":120},"What hazards are covered in the risk assessment table?",{"text":121,"@type":113},"The table includes slips and trips, manual handling injuries, scalding or burns from steam/hot water/hot oil/hot surfaces, and cuts from knives, along with current controls and further actions with responsibilities and dates.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},404313,1791497417,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":24,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":29,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":144,"preview_page_count":4},1099514067438,"https://ap-avatar.wpscdn.com/avatar/100002539ee87300030?x-image-process=image/resize,m_fixed,w_180,h_180&k=1780474512215547542","Example risk assessment for food preparation, cooking and service  \nThis example risk assessment applies to restaurants, cafés, sandwich bars, pubs, takeaways or hotel kitchens.  \nThe café employs five permanent staff working a variety of shifts to prepare, cook and serve food. A young person under 16 helps on a Saturday to serve food and load and unload the dishwasher. One staff member does not speak English well. The business is open from 7 am to 5.30 pm.  \nHow was the risk assessment done?  \nThe manager followed [the advice at](the advice at www.hse.gov.uk/simple-health-safety/risk/. To)[ ](the advice at www.hse.gov.uk/simple-health-safety/risk/. To)[www.hse.gov.uk/simple-health-safety/risk/](the advice at www.hse.gov.uk/simple-health-safety/risk/. To)[. To](the advice at www.hse.gov.uk/simple-health-safety/risk/. To) identify the hazards and risks, they:  \n􀁸 looked at the guidance on HSE’s web pages for catering and hospitality and young workers ;  \n􀁸 walked around the kitchen, the stockroom and all other areas, noting things that might pose a risk;  \n􀁸 talked to staff to learn from their knowledge and experience, and to listen to their concerns and opinions;  \n􀁸 looked at the accident book, to understand which risks previously resulted in incidents.  \nThe manager noted what was already being done to control the risks and recorded any further actions required.  \nHaving put in place the actions the risk assessment identified, the manager discussed the findings with staff, displayed the assessment in a prominent place so all staff could see it and made it part of the induction process for new workers.  \nThey told the young person’s parents about the findings and how risks to that young person will be controlled. They also made sure that the worker who had difficulty understanding English had the safety arrangements explained to her in a language she understood.  \nThe manager will review the risk assessment whenever there are any significant changes such as new work equipment, work activities or workers.  \nDo not just copy this example and put your company name to it as that would not satisfy the law and would not protect your employees. You must think about the specific hazards and controls your business needs.  \nThe HSE site has a template and other examples to help you produce your own assessment.  \nRisk assessment  \nCompany name: Smith’s Café Assessment carried out by: NK Simpson  \nDate assessment carried out: 9/10/19  \n\n| What are the hazards? | Who might be harmed and how? | What are you already doing to control the risks? | What further action do you need to take to control the risks? | Who needs to carry out the action? | When is the action needed by? | Done |\n| --- | --- | --- | --- | --- | --- | --- |\n| Slips and trips | Kitchen/food service staff and customers may be injured if they trip over objects or slip on spillages. | 􀁸 Good housekeeping – work areas kept tidy, goods stored suitably etc.\u003Cbr>􀁸 Kitchen equipment maintained to prevent leaks onto floor.\u003Cbr>􀁸 Equipment faults leading to leaks quickly reported to manager.\u003Cbr>􀁸 Drainage channels and drip trays provided where spills more likely.\u003Cbr>􀁸 Staff clean up spillages (including dry spills) immediately using suitable methods and leave the floor dry.\u003Cbr>􀁸 Suitable cleaning materials available.\u003Cbr>􀁸 Good lighting in all areas including cold storage areas.\u003Cbr>􀁸 No trailing cables or obstruction in walkways.\u003Cbr>􀁸 Steps and changes in level highlighted. | Consider whether it is appropriate to change floor surface with better surface roughness. | Manager | 31/10/19 | 31/10/19 |\n|  |  |  | Remind staff to maintain good standard of housekeeping. | Manager | 11/10/19 | 11/10/19 |\n|  |  |  | Repair damaged floor tiles by the dishwasher in the kitchen. | Manager | 29/11/19 | 28/11/19 |\n|  |  |  | Ensure suitable footwear with good grip worn by staff. | Manager | 24/10/19 | 24/10/19 |\n\n\n| What are the hazards? | Who might be harmed and how? | What are you already doing to","cbCaifeU7yeoFezn","https://ap.wps.com/l/cbCaifeU7yeoFezn","pdf",278988,"English","# How the risk assessment was done\n# Risk assessment table\n## Slips and trips\n## Manual handling\n## Contact with steam, hot water, hot oil and hot surfaces\n## Knives","[{\"question\":\"How was this risk assessment carried out?\",\"answer\":\"The manager followed HSE risk guidance, reviewed catering and hospitality advice, walked through the kitchen and other areas, talked to staff, and checked the accident book. Existing controls were recorded, and further actions were identified.\"},{\"question\":\"How does the assessment address young workers and staff with limited English?\",\"answer\":\"Findings are discussed with the young person’s parents, and safety arrangements are explained to staff with limited English in a language they understand. The assessment is also used as part of the induction process for new workers.\"},{\"question\":\"What hazards are covered in the risk assessment table?\",\"answer\":\"The table includes slips and trips, manual handling injuries, scalding or burns from steam/hot water/hot oil/hot surfaces, and cuts from knives, along with current controls and further actions with responsibilities and dates.\"}]","Example Risk Assessment for Food Preparation, Cooking and Service | PDF",1790546916,15]