What should a kitchen risk assessment cover?

Slips, burns and scalds, knives and slicers, fire, gas and carbon monoxide, manual handling of deliveries and stock, cleaning chemicals, and anything specific to your kitchen such as a walk in freezer or a wood fired oven. Food hygiene is covered separately by your food safety management system.

Is a kitchen risk assessment the same as a HACCP plan?

No. A HACCP plan covers food safety hazards to customers. A risk assessment covers health and safety hazards to staff and visitors. Environmental health officers check both.

Kitchen risk assessment: completed example for a commercial kitchen

Why these controls

Slips are the most common injury in catering and the one owners underestimate. Grease, water and dropped food on a tiled floor with staff moving fast is a bad combination. The controls are the floor, the shoes and the clean as you go rule, in that order.

Burns and scalds come from reaching across hot equipment and from moving hot oil. The two rules that matter most are that fryer oil is only moved cold and that nobody uses a wet cloth to lift a hot tray.

The gas interlock is the control an environmental health officer will ask about. If the extraction stops, the gas supply cuts off, so carbon monoxide cannot build up in a kitchen with the doors shut in winter.

Hazard descriptions and controls follow HSE guidance: HSE, Slips and trips; HSE INDG163, Risk assessment: a brief guide to controlling risks in the workplace; HSE, Catering and hospitality; HSE, Fire safety; GOV.UK, Fire safety in the workplace; HSE, Gas safety; HSE, Manual handling at work; HSE INDG143, Manual handling at work: a brief guide; HSE, COSHH basics. Checked 15 September 2026.

This document is a starting point. The employer must check it against the actual workplace, the product safety data sheet and current HSE guidance before relying on it. It is not an HSE approved document.

Risk assessment

Management of Health and Safety at Work Regulations 1999, regulation 3

Assessment numberRA-002

Revision1

Date of assessment15 September 2026

Last reviewed15 September 2026

Next review15 September 2027

Company or site	The Copper Kettle Restaurant
Activity	Commercial kitchen
Location	Ground floor kitchen, dry store, walk in fridge and rear yard for deliveries and bins
Assessor	Maria Santos
Reviewed by	Maria Santos
Approved by	—

1. The activity

What is done	Preparation, cooking and service in a 40 cover restaurant kitchen: range, fryers, grill and combination oven; knife work and slicing; washing up; receiving deliveries; cleaning down at the end of service.
Who does it, and who else could be affected	Head chef, two chefs, two kitchen porters and one apprentice aged 17. Delivery drivers in the yard each morning. Employees, Young or new workers, Contractors

2. Hazards at a glance

Hazard	Before controls	With controls
1. Slips, trips and falls on the same level	Medium 12	Low 6
2. Burns and scalds from hot surfaces, liquids and steam	Medium 12	Low 6
3. Knives, blades and sharp objects	Medium 12	Low 4
4. Fire	High 15	Low 5
5. Gas appliances and carbon monoxide	Medium 10	Low 5
6. Manual handling of loads	Medium 9	Low 6
7. Hazardous substances	Medium 12	Medium 8

3. Hazards, who could be harmed and the controls in place

1. Slips, trips and falls on the same level

What could happen	Sprains, fractures and head injuries from slipping on wet or contaminated floors, or tripping over cables, uneven surfaces, boxes and trailing leads. Slips and trips are the most common cause of injury at work.
Who could be harmed	All kitchen staff, moving fast between the pass, the range and the wash up
Controls in place	Spills are cleaned up straight away and the wet area is signed or cordoned until it is dry Walkways are kept clear of boxes, stock and equipment, and cables are routed away from walkways or covered Lighting is good enough to see the floor, including on stairs and outside at night Damaged flooring, loose mats and worn steps are reported and repaired Staff wear flat, closed shoes with a good grip; slip resistant footwear is provided where floors are often wet Clean as you go: dropped food and spilt liquid are cleared by whoever is nearest, straight away Floor is degreased with the correct cleaner every night, not just mopped
Risk before controls	Medium, 12 out of 25 (likelihood 4 × severity 3)
Risk with controls	Low, 6 out of 25 (likelihood 2 × severity 3)

Follows HSE, Slips and trips; HSE INDG163, Risk assessment: a brief guide to controlling risks in the workplace.

2. Burns and scalds from hot surfaces, liquids and steam

What could happen	Burns and scalds from ovens, hobs, fryers, grills, hot water, steam, hot oil and hot equipment such as straighteners and irons.
Who could be harmed	Chefs and the apprentice at the range, fryers and grill; porters handling hot trays and the dishwasher
Controls in place	Oven gloves, cloths and aprons that suit the task are provided and used, and wet cloths are not used to lift hot items Hot oil is only moved when cool, fryers are drained safely, and pans are not overfilled Hot equipment is positioned so staff do not have to reach across it, and pan handles are turned in Staff have been shown how to use each piece of hot equipment safely and how to treat a burn Cold running water is available for treating burns and a burns kit is in the first aid box The apprentice does not drain or filter the fryers until signed off by the head chef
Risk before controls	Medium, 12 out of 25 (likelihood 4 × severity 3)
Risk with controls	Low, 6 out of 25 (likelihood 2 × severity 3)

Follows HSE, Catering and hospitality.

3. Knives, blades and sharp objects

What could happen	Cuts and puncture wounds from knives, slicers, box cutters, broken glass and sharps, which can be deep enough to need stitches or damage tendons.
Who could be harmed	Chefs and the apprentice on prep; porters at the wash up and when handling broken glass
Controls in place	Knives are kept sharp, stored in a block or on a rack, and never left in a sink Staff have been shown safe cutting technique, use a stable board, and cut away from the body Cut resistant gloves are worn for tasks with a high risk of cuts, such as oyster shucking or cleaning slicer blades Slicers and mandolines have guards fitted and are cleaned only when isolated, using the guard or a push plate Broken glass and sharps are picked up with a brush and pan or tongs, never by hand, and go in a separate rigid container Safety knives with retracting blades are used for opening deliveries
Risk before controls	Medium, 12 out of 25 (likelihood 4 × severity 3)
Risk with controls	Low, 4 out of 25 (likelihood 2 × severity 2)

Follows HSE, Catering and hospitality.

4. Fire

What could happen	Burns, smoke inhalation and death if a fire starts and people cannot get out. Sources of ignition include electrical faults, cooking, heaters, smoking and hot work; fuel includes waste, packaging, furnishings and flammable liquids.
Who could be harmed	All staff and up to 40 customers in the restaurant
Controls in place	A fire risk assessment has been done for the premises and its actions are complete or in hand Escape routes and fire exits are kept clear and unlocked while people are inside, and exit signs are visible There is a way to raise the alarm that everyone can hear, and it is tested regularly Extinguishers are provided for the type of fire likely, serviced yearly, and staff know when not to use them Staff know the evacuation procedure and the assembly point, and a drill is held at least once a year Waste, packaging and stock are kept away from ignition sources and cleared regularly, and flammable liquids are kept in a suitable store Heaters, cooking equipment and electrical equipment are turned off when not in use and are not left unattended Extraction canopy and ducting are deep cleaned every six months by a contractor and the certificate kept A fire blanket and a wet chemical extinguisher are next to the fryers
Risk before controls	High, 15 out of 25 (likelihood 3 × severity 5)
Risk with controls	Low, 5 out of 25 (likelihood 1 × severity 5)

Follows HSE, Fire safety; GOV.UK, Fire safety in the workplace.

5. Gas appliances and carbon monoxide

What could happen	Carbon monoxide poisoning, fire and explosion from faulty gas appliances, blocked flues, poor ventilation or gas leaks.
Who could be harmed	Everyone in the building, and kitchen staff most of all
Controls in place	Gas appliances are installed, serviced and checked yearly by a Gas Safe registered engineer and the certificates are kept Kitchen extraction and gas supply are interlocked, or ventilation is checked before appliances are used Carbon monoxide alarms are fitted where gas is burned and tested regularly Staff know the smell of gas, where the isolation valve is, and to leave and call the emergency number
Risk before controls	Medium, 10 out of 25 (likelihood 2 × severity 5)
Risk with controls	Low, 5 out of 25 (likelihood 1 × severity 5)

Follows HSE, Gas safety.

6. Manual handling of loads

What could happen	Back injury, strains and hernias from lifting, carrying, pushing and pulling loads that are heavy, awkward, or handled often. Musculoskeletal injuries build up over time as well as happening in one lift.
Who could be harmed	Porters and chefs taking deliveries: sacks of potatoes and flour, crates of drinks, oil drums, full bins to the yard
Controls in place	Loads are delivered to where they are used, and lifting is designed out where possible Trolleys, sack trucks or other lifting aids are provided and used for heavy or repeated loads Heavy loads are split into smaller ones or lifted by two people Staff who lift regularly have been shown how to lift safely and how to assess a load before they pick it up Heavy items are stored between knee and shoulder height, and the heaviest at waist height Staff with a back problem, pregnant workers and young workers are not given heavy lifting
Risk before controls	Medium, 9 out of 25 (likelihood 3 × severity 3)
Risk with controls	Low, 6 out of 25 (likelihood 2 × severity 3)

Follows HSE, Manual handling at work; HSE INDG143, Manual handling at work: a brief guide.

7. Hazardous substances

What could happen	Burns, dermatitis, asthma, poisoning and long term illness from cleaning products, solvents, dusts, fumes and biological agents. Each substance needs its own COSHH assessment; this entry records that the risk exists and is controlled.
Who could be harmed	Porters at the end of service: oven cleaner, dishwasher detergent, sanitiser, degreaser
Controls in place	Every hazardous substance in use has a COSHH assessment, kept in a register with the supplier data sheet Substances are stored in their original labelled containers, in a locked or controlled store, away from incompatible products and food The gloves, eye protection and other PPE the assessment calls for are provided and worn Staff have been told the hazards and the controls for each product they use, and have signed the assessment Spill kits, eyewash and first aid measures matching the products in use are in place and staff know where they are
Risk before controls	Medium, 12 out of 25 (likelihood 3 × severity 4)
Risk with controls	Medium, 8 out of 25 (likelihood 2 × severity 4)

Follows HSE, COSHH basics. The substances involved need their own COSHH assessments.

4. Further action required

Slips, trips and falls on the same level: Move routine floor cleaning to quiet times and use a method that leaves floors dry.Owner: ________. By ________
Slips, trips and falls on the same level: Fit a handrail, mark step edges and keep stairs clear.Owner: ________. By ________
Slips, trips and falls on the same level: Fit entrance matting and arrange gritting of outside paths in icy weather.Owner: ________. By ________
Burns and scalds from hot surfaces, liquids and steam: Fit thermostatic mixing valves or warning signs where hot water could scald.Owner: ________. By ________
Fire: Agree a personal emergency evacuation plan with anyone who would need help to leave.Owner: ________. By ________
Manual handling of loads: Clear and shorten the routes loads are carried along.Owner: ________. By ________
Hazardous substances: Check whether a less hazardous product or a ready diluted version would do the job.Owner: ________. By ________
Fit anti slip matting at the wash up and the pass, where the floor is wettestOwner: Owner. By 31 October 2026
Get the supplier to change the 25 litre oil drums to 10 litre containersOwner: Head chef. By 1 October 2026

5. Notes

The apprentice is 17: no fryer draining, no slicer cleaning and no lone closing until signed off. The first aid kit with burns dressings is by the kitchen door. Nearest cold running water for burns is the hand wash sink.

Hazard descriptions and controls drawn from HSE guidance: HSE, Slips and trips; HSE INDG163, Risk assessment: a brief guide to controlling risks in the workplace; HSE, Catering and hospitality; HSE, Fire safety; GOV.UK, Fire safety in the workplace; HSE, Gas safety; HSE, Manual handling at work; HSE INDG143, Manual handling at work: a brief guide; HSE, COSHH basics. This assessment follows the five steps in HSE guidance on risk assessment. It is a starting point; the employer must review it against the actual workplace before relying on it. Review by the next review date, and sooner if the activity, the equipment or the people doing it change, or after an accident or near miss.

Kitchen risk assessment

Why these controls

1. The activity

2. Hazards at a glance

3. Hazards, who could be harmed and the controls in place

4. Further action required

5. Notes

Hazards in this assessment

Common questions

Other completed examples

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