General Instruction: Preparing for the worst is essential to running a

successful food business. Before you open your doors on your new
business, reduce the likelihood of a serious accident or a liability lawsuit by
conducting a restaurant risk analysis.

Create a Risk Assessment Plan to ensure the Safe work environment in a Restaurant.
Use the given 6 Areas and the template below.

6 Areas Possible Risks Preventive Measures

1. Employee's Training
- Exposure to
cleaning products Work Safety: Regularly
and other chemicals. instruct your personnel on
- Musculoskeletal appropriate handling and
injuries lifting practices for large
from standing for items to keep them safe.
long hours, working Your chef and line cooks will
in awkward position, require proper storage for
or sharp knives and tools, as
performing repetitive well as heat-protection
manual task. equipment such as
- Lifting or carrying potholders. You should also
heavy trays or other be considered mandating
objects. footwear and clothing that
- Risks of burns from reduces the likelihood of
dishes, meals or injury. If an employee gets
drinks that are hot. injured on the job, workers'
- Noise exposure. compensation insurance may
- Slips, trips, and falls. cover medical bills as well as
Stress partial wages if time away
- Dealing with from work is required to
difficult or recover.
potentially Safety Procedures: Guide
violent customers. your workers through the
- Bullying safety procedures for your
- Long hours of work food business, such as how
or extendend work to safely handle, store, and
days. prepare food, as well as what
 - Working alone, to do in the event of a fire,
including working robbery, or other disasters.
alone with money.
- Cuts from handling Customer Service: Staff that
broken glassware. interacts with the clients
- Fire or other must be able to solve
emergencies difficulties. For example, if a
- Shift work client is disappointed with
the meal offered by them,
- Exposure to your staff should understand
common viruses what to serve the customer
such as colds and to compensate for the
seasonal influenza inconvenience, as well as
when to involve the
management.
Alcohol Service: If your
business provides, sells, or
offers alcohol, you may be
held accountable for
incidents involving
intoxicated customers. That
is why it is critical for places
that sell alcohol to ensure
that their workers are
properly trained in alcohol
service. Proper training may
help your personnel detect
indicators of intoxication,
understand the protocols for
refusing service, and deal
with intoxicated customers.
If your company sells alcohol
or enables customers to
bring their own, you may
face a liquor liability claim if
someone who drinks at your
facility later causes harm due
to intoxication. Liquor
liability insurance can cover
legal fees incurred as a result
of alcohol-related claims.

For example, if you keep Anti – Virus Software: Using

consumer information, such the right firewalls and
 as credit card details, on a
computer or point-of-sale
device, you are vulnerable
to cyber theft.
2. Technology
software, you can prevent
malware, phishing, and
viruses at distance.
Password protection for
your Wi-Fi network:
Offering internet
connectivity is a terrific
way to attract clients, but
you must also keep your
network secure. Use
secure networks and only
give out the Wi-Fi
password to paying
consumers.
Security Cameras:
Surveillance cameras are
not really exactly cutting-
edge technology, but they
can help curb criminal
behavior and theft. Cyber
liability insurance is
another option for dealing
with digital risks. If your
system is compromised and
sensitive information such
as consumer credit card
data are stolen, cyber
liability insurance can
assist cover the expenses
of client notification, credit
monitoring, and litigation.
 - Slips, trips, and falls.
- Lifting or carrying Keep a clean kitchen: A
heavy trays or other clean kitchen is crucial for
objects. more than just fulfilling
- Risks of burns from health requirements. It can
dishes, meals or also help to lessen the
3. Facilities likelihood of grease fires and
drinks that are hot.
- Musculoskeletal staff injuries. Ovens and
injuries stoves should be cleaned on
from standing for the inside and out, spills
long hours, working should be cleaned up
in awkward position, immediately, and knives
or should be stored correctly
performing repetitive when not in use.
manual task. Clean the clutter: To avoid
trip and fall dangers, keep
your establishment's
walkways clean of
impediments. Also, in case of
an emergency, keep all exits
and entrances clear.
Shore up indoor and
outdoor railings: Check the
railings to ensure they are
secure.You would like them
to hold up when clients
balance themselves on their
way in or out of your
institution.
Take extra precautions in
winter: If your restaurant
is in an area with hard
winters, keep your
sidewalks and parking lots
shoveled and salted. This
reduces the possibility of
someone slipping or sliding
on your property and suing
your company for medical
bills. If a customer is hurt
at your restaurant, general
liability insurance can
cover medical expenses as
 well as legal fees if you are
sued.

Refrigeration units: A
Since most food businesses dysfunctional refrigerator
today depend on the might cause food to spoil,
equipment they're using to which will cost your
prepare and preserve food, company a lot in wasted
that equipment could supplies and materials.
malfunction if it isn't Additionally, it could result in
properly maintained. foodborne infections. By
routinely checking your
 freezers and refrigerators,
you can keep both your
clients' food and yourself
safe.

Heating Equipment: A
damaged heating system
4. Equipment may provide a fire risk. Have
a professional inspect your
range, stove, or heat lamps
as soon as a problem arises.

Food trucks: For your food

truck to continue operating
efficiently and safely, ensure
that it is properly maintained
and up to date on its
inspections.

- Microbiological Hazards Employee Hygiene: Before

5. Health and Safety handling food, most health
Codes/Protocols - Chemical Hazards standards mandate that
personnel wash their hands
- Physical Hazards and use disposable gloves.
Some jurisdictions
- Allergens additionally mandate the
wearing of caps or hairnets
by those who serve food.

Health Inspection: You must

successfully pass a health
inspection carried out by
your local health department
before you can open your
food establishment to the
general public. Typically,
restaurants undergo two
yearly inspections. Your
company may be forced to
close if it is accused of a
specific number of
infractions.

Facilities and Surfaces:

Cleansers that are

Failure to keep the required
permits and licenses up to
date might end badly.
When firms opt to ignore
such concerns, the potential
fines and other problems
can be disastrous. From a
business or food owner's
permit to an alcohol license,
appropriate to use on
equipment that comes into
contact with food may be
specified by health rules. The
standards could also include
cleaning guidelines for
equipment and food contact
surfaces.
Food Storage: Your company
is in charge of ensuring the
safety and freshness of food
supplies once they are in
your ownership. Your local
health regulations will
generally specify how you
must keep various types of
food.
Equipment and supplies:
Sinks, drainboards, and other
dishwashing tools may be
subject to regulation by your
county's health department.
Safety Equipment: You may
be required to maintain a
certain piece of safety
equipment on hand by
Administration (OSHA)
regulations. As an illustration,
restaurants must always
keep fire extinguishers close
to all cooking equipment.
Business license: To
lawfully function, your
business requires a
commercial license in most
counties.
Food service license: Your
local health department
will offer you a food
service license if your
 businesses need to make
6. Licensing certain that their paperwork
and licensing are in order.
Many of these important
procedures can be
discussed with a
professional risk manager.
restaurant or bar passes
health inspections.
Liquor license: To sell or
serve alcoholic beverages
in your establishment, you
will require a liquor license.
In some places, your
servers may even be
required to possess
permits before they can
lawfully serve the public.
Driver's license: If you
transport food and
equipment to off-site
events or have your staff
perform business errands
in their own vehicles, your
drivers must be licensed. If
you run a food truck, for
example, you or any other
employees who drive the
truck will almost certainly
need to obtain a
commercial driver's license.

References:
https://www.allinsgrp.com/blog/top-10-business-risks-bar-restaurants-face.aspx
ccohs.ca/oshanswers/occup_workplace/foodandbeverage.html#:~:text=Exposure%20to
%20cleaning%20products%20and,or%20drinks%20that%20are%20hot.
https://www.insureon.com/blog/risk-management-strategies-for-restaurants