Restaurant / Pub & Grill Risk Assessment Generator
Important Information
This is a standardized risk assessment tool designed specifically for Restaurants / Pubs & Grills in South Africa. It considers, among others:
- Occupational Health and Safety Act (Act 85 of 1993) & Regulations
- Sectoral Determination for the Hospitality Industry (BCEA)
- Compensation for Occupational Injuries & Diseases Act (Act 130 of 1993)
- National Building Regulations & local municipal by-laws
- Fire Brigade Services Act (Act 99 of 1987)
- Regulations relating to Hygiene (e.g. R638) & Foodstuffs, Cosmetics & Disinfectants Act
- Liquor Act (Act 59 of 2003), if serving alcohol
Disclaimer: This assessment should be customized to your specific establishment and reviewed at least every 2 years or when significant changes occur.
Risk Control Effectiveness Guide
HIGH RISK (Red): Severe consequences and/or high likelihood. Immediate action required. Could result in serious injury, significant financial loss, or major disruption to operations.
MEDIUM RISK (Yellow): Moderate consequences and/or likelihood. Action required in a timely manner. Could result in minor injuries, some financial loss, or operational disruption.
LOW RISK (Green): Minor consequences and/or low likelihood. Address as part of continuous improvement. Unlikely to result in significant injury, financial loss, or operational disruption.
Hover over each hazard for detailed information about risks and control measures.
Why Important: Common cause of slips, trips, and falls.
Control Measures:
Control Measures:
- Use non-slip flooring
- Install “Wet Floor” signs
- Implement regular cleaning schedule
- Provide staff with non-slip shoes
Why Important: Potential for burns and scalds in kitchens and bar areas.
Control Measures:
Control Measures:
- Install warning signs
- Provide heat-resistant gloves
- Train staff on safe handling
- Regular equipment maintenance
Why Important: Cuts and lacerations are frequent kitchen/bar incidents.
Control Measures:
Control Measures:
- Provide cut-resistant gloves
- Train staff on proper knife handling
- Implement safe glass disposal procedures
Why Important: Lifting heavy boxes, kegs, and supplies may cause back injuries.
Control Measures:
Control Measures:
- Train staff in proper lifting techniques
- Provide trolleys for heavy items
- Store heavy items at waist height
Why Important: Risk of foodborne illness affecting customers and staff.
Control Measures:
Control Measures:
- Implement HACCP system
- Regular staff training on food safety
- Strict cleaning and sanitizing protocols
Why Important: Burns, smoke inhalation, and property damage are critical risks.
Control Measures:
Control Measures:
- Install and maintain fire extinguishers
- Conduct regular fire drills
- Train staff on fire safety procedures
- Ensure clear evacuation routes
Why Important: Risk of electric shock, short circuits, and fires.
Control Measures:
Control Measures:
- Regular electrical system inspections
- Use of RCDs / Circuit Breakers
- Train staff on electrical safety
- Proper equipment maintenance
Why Important: Explosion or fire if gas lines or cylinders leak.
Control Measures:
Control Measures:
- Regular gas system inspections
- Install gas detectors
- Train staff on gas safety procedures
Why Important: If damaged, can cause severe injuries and property damage.
Control Measures:
Control Measures:
- Secure cylinders properly
- Regular inspection of valves and connections
- Train staff on safe handling and storage
- Implement emergency response procedures
Why Important: Staff may experience stress or psychological harm.
Control Measures:
Control Measures:
- Train staff in conflict resolution
- Implement clear policies on unacceptable behavior
- Provide support system for affected staff
Why Important: Hypothermia and panic risk for trapped staff.
Control Measures:
Control Measures:
- Install internal release mechanisms
- Train staff on safe use
- Implement buddy system for fridge entry
Why Important: Food contamination and disease spread.
Control Measures:
Control Measures:
- Regular pest control services
- Proper food storage practices
- Staff training on pest prevention
Why Important: Busy kitchens and bar areas can be loud, risking hearing damage over time.
Control Measures:
Control Measures:
- Install sound-absorbing materials
- Provide hearing protection if necessary
- Rotate staff in noisy areas
Why Important: Risk of allergic reactions in customers.
Control Measures:
Control Measures:
- Clear allergen labelling
- Staff training on allergen awareness
- Strict protocols to prevent cross-contamination
Why Important: Physical harm or psychological trauma to staff/customers.
Control Measures:
Control Measures:
- Install security cameras
- Train staff on robbery response procedures
- Implement cash handling procedures
Why Important: Falls or injuries from climbing, sliding, etc.
Control Measures:
Control Measures:
- Use safe, age-appropriate equipment
- Install soft, impact-absorbing flooring
- Regular inspection and maintenance
- Implement parent supervision guidelines