How to Do a Kitchen Risk Assessment in Hospitality

Date modified: 1st June 2025 | This article was written by Pilla Founder, Liam Jones. You can email Liam directly; he reads every email. Alternatively, book a demo to see how hospitality businesses use Pilla to manage health and safety.

• Kitchen risk assessments are a legal requirement.
• The person doing the assessment should know the kitchen well (usually the Head Chef or Kitchen Manager).
• Pilla has a pre-built kitchen risk assessment template which is explained below. This template includes a list of things that you should think through, these are the common hazards associated with this type of risk. Depending on how your business operates, you may need to add extra items to the list on the template in order to cover all hazards in the risk assessment.
• Set a reminder to review it in one year (or sooner if things change).

You should complete a separate risk assessment for the kitchen because it carries specific, high-risk hazards that don't appear in other locations of your business. Hot surfaces, sharp tools, heavy lifting, gas and electrical equipment, and constant movement all create a work environment with lots of potential for injury.

The person best placed to complete the risk assessment is someone who knows the kitchen well — usually the Head Chef or Kitchen Manager. They understand the layout, equipment, daily routines, and the real risks faced by their team.

This is why kitchen risk assessments should be done separately from front of house or general site assessments. A single, generalised risk assessment for the whole site won't cover the detail needed to keep staff safe in the kitchen. Every part of the business has different hazards and kitchens require focused attention. If you need to, check out our article on doing a front of house restaurant risk assessment.

1. Slips, Trips and Falls

This section covers who could be harmed by slips, trips and falls in your kitchen. Use staff roles rather than names when identifying who's at risk.

Why it matters:

Kitchens are high-risk environments for slips, trips and falls. Wet floors from spills, washing, and condensation combine with fast-paced movement and carrying heavy or hot items. Falls in kitchens can result in burns, cuts, and serious injuries when staff land on or near dangerous equipment.

What good answers look like:

"Head Chef, Sous Chef, Commis Chefs, and Kitchen Porters are at risk from slips on wet floors, trips over cables or equipment, and falls on greasy surfaces. We currently have non-slip flooring, immediate spillage clean-up procedures, drainage channels near wash areas, and anti-fatigue mats at key stations. Staff are briefed during induction on keeping walkways clear and cleaning as they go."

How to answer this for yourself:

• Which staff roles work in the kitchen and could slip, trip or fall?
• What surfaces could become slippery (near fryers, dishwashers, sinks)?
• Are there trip hazards from cables, mats, or equipment?
• What controls do you already have in place?

Common mistakes (and how to avoid them):

"The floor gets mopped at the end of the shift." — End-of-shift cleaning doesn't address mid-service spills. Implement clean-as-you-go procedures.

"Everyone knows to be careful." — Careful behaviour doesn't remove hazards. Provide non-slip surfaces, proper drainage, and clear walkways.

2. Manual Handling

This section covers who could be harmed by manual handling activities in your kitchen. Use staff roles rather than names.

Why it matters:

Kitchen staff regularly lift heavy items — stock deliveries, large pots, trays of food, and equipment. Poor lifting technique combined with rushing during service leads to back injuries, muscle strains, and long-term health problems.

What good answers look like:

"All kitchen staff are at risk from manual handling when receiving deliveries, moving large pots, lifting trays, and restocking walk-in fridges. We provide manual handling training during induction, use trolleys and sack trucks for heavy items, store heavy stock at waist height, and encourage two-person lifts for large items. Staff are trained to assess loads before lifting."

How to answer this for yourself:

• What manual handling tasks happen in your kitchen?
• Which roles perform these tasks most frequently?
• What equipment is available to reduce manual handling?
• What training have staff received on safe lifting?

Common mistakes (and how to avoid them):

"Chefs are strong enough to handle it." — Strength doesn't prevent injury. Technique and equipment matter more.

"We don't have room for trolleys." — Find space or adjust storage. The cost of equipment is less than the cost of injury.

3. Contact with Steam, Hot Water, Oil and Surfaces

This section covers who could be harmed by contact with steam, hot water, oil, and hot surfaces in your kitchen. Use staff roles rather than names.

Why it matters:

Burns and scalds are common kitchen injuries. Steam from ovens and steamers, hot oil from fryers, boiling water from pans, and hot surfaces throughout the kitchen all present serious risks. These injuries can be severe and may require hospital treatment.

What good answers look like:

"All kitchen staff are at risk of burns and scalds from contact with steam, hot oil, boiling water, and hot surfaces. We provide heat-resistant gloves and aprons, display warning signs on hot equipment, train staff on safe use of fryers and steamers, and maintain clear communication ('hot behind', 'coming through'). Burns kits are located at the first aid station and in the kitchen."

How to answer this for yourself:

• Who works near hot equipment (ovens, fryers, steamers, hobs)?
• What PPE is provided for handling hot items?
• Are warning signs displayed on hot surfaces?
• How do staff communicate when carrying hot items?

Common mistakes (and how to avoid them):

"Staff know what's hot." — New staff and busy periods lead to mistakes. Use warning signs and clear procedures.

"Burns are just part of kitchen work." — Preventable burns indicate poor controls. Review and improve your measures.

4. Knives

This section covers who could be harmed by knives and sharp tools in your kitchen. Use staff roles rather than names.

Why it matters:

Knife injuries are one of the most common kitchen accidents. Cuts can range from minor to severe, and poor knife practices cause most injuries. Dull knives are more dangerous than sharp ones because they require more force and are more likely to slip.

What good answers look like:

"All kitchen staff who use knives — Head Chef, Sous Chef, Commis Chefs, and prep staff — are at risk of cuts. We provide knife skills training during induction and refresher training annually. Knives are sharpened weekly by a designated person and stored in magnetic racks. Cut-resistant gloves are available for high-risk tasks. Blue plasters and first aid supplies are readily accessible."

How to answer this for yourself:

• Which staff roles use knives regularly?
• What knife training is provided?
• How are knives sharpened and maintained?
• How are knives stored when not in use?

Common mistakes (and how to avoid them):

"Chefs bring their own knives." — You're still responsible for training and safe storage systems.

"Knives are sharpened when they get dull." — Reactive sharpening is too late. Schedule regular maintenance.

5. Food Handling

This section covers who could be harmed by risks associated with food handling in your kitchen. Customers eat the food prepared — this hazard is associated with staff handling the food. Frequent hand washing can cause skin damage, and some foods can cause some staff to develop skin allergies.

Why it matters:

Staff who handle food regularly face occupational health risks. Repeated wet work and handwashing can cause dermatitis. Contact with certain ingredients (fish, shellfish, flour, citrus) can trigger allergies. These conditions worsen over time if not managed.

What good answers look like:

"All kitchen staff who handle food are at risk of skin problems from frequent handwashing and contact with allergens. We provide emollient hand cream and encourage regular use, conduct skin checks during return-to-work meetings, and rotate staff away from allergen exposure if symptoms develop. Staff are trained to report skin changes early."

How to answer this for yourself:

• Which staff handle food regularly?
• How frequently do they wash their hands?
• Is emollient cream provided and used?
• Are any staff showing signs of dermatitis or allergies?

Common mistakes (and how to avoid them):

"Handwashing is a food safety issue, not a staff issue." — It's both. Protect staff from the skin damage caused by frequent wet work.

"Staff would tell us if they had problems." — Many don't. Conduct regular skin checks and create a culture of early reporting.

6. Contact with Chemicals

This section covers who could be harmed by contact with cleaning chemicals and other hazardous substances in your kitchen. This could be all staff. Prolonged contact with water, particularly in combination with detergents, can cause skin damage. Staff undertaking cleaning activities risk skin irritation or eye damage from direct contact with bleach and other cleaning products. Vapour may cause breathing problems.

Why it matters:

COSHH regulations require you to assess and control risks from hazardous substances. Kitchen chemicals include oven cleaners, sanitisers, degreasers, and bleach — many of which can cause burns, skin damage, or respiratory problems if misused.

What good answers look like:

"All kitchen staff, particularly Kitchen Porters who do deep cleaning, are at risk from chemical exposure. We maintain COSHH data sheets for all products, provide training on safe use during induction, supply appropriate PPE (gloves, eye protection, aprons), and use clearly labelled spray bottles. Stronger chemicals are stored securely and only used by trained staff."

How to answer this for yourself:

• Which staff use cleaning chemicals?
• What products are used (sanitisers, oven cleaners, degreasers)?
• Are COSHH data sheets available and accessible?
• Is appropriate PPE provided and used?

Common mistakes (and how to avoid them):

"We use the same products everywhere." — Different areas need different products. Kitchen-grade chemicals need specific controls.

"The bottles have instructions on them." — Staff need formal training. Labels aren't sufficient for chemical safety.

7. Gas

This section covers who could be harmed by risks associated with gas in your kitchen. Staff and customers could suffer serious or fatal injuries as a result of explosion or release of gas. Please name the job roles of those who will use gas in the kitchen.

Why it matters:

Gas poses catastrophic risks — explosions, fires, and carbon monoxide poisoning. Most kitchen gas incidents result from poor maintenance, faulty equipment, or staff not recognising warning signs.

What good answers look like:

"Head Chef, Sous Chef, and Commis Chefs use gas-powered equipment including ranges, ovens, and griddles. Gas appliances are serviced annually by a Gas Safe registered engineer. Staff are trained to recognise the smell of gas and what to do if a leak is suspected — turn off supply, ventilate, evacuate, call for help. Emergency shut-off locations are clearly marked and known to all staff."

How to answer this for yourself:

• Which staff use gas-powered equipment?
• When were gas appliances last serviced?
• Do staff know how to recognise a gas leak?
• Where is the emergency gas shut-off and do staff know its location?

Common mistakes (and how to avoid them):

"The gas company checks it." — You're responsible for arranging regular servicing. Annual Gas Safe inspection is the minimum.

"We'd smell a leak." — Not always. Train staff on all warning signs including pilot light failure and unusual flames.

8. Electrical

This section covers who could be harmed by risks associated with electricity in your kitchen. Staff could suffer serious or fatal injuries as a result of electric shock. Please name the job roles of those who will use electricity in the kitchen.

Why it matters:

Kitchens combine water with electrical equipment — a dangerous mix. Frayed cables, faulty plugs, and lack of testing can result in electric shock, which can be fatal. Water near electrical equipment increases risk significantly.

What good answers look like:

"All kitchen staff use electrical equipment including ovens, fridges, mixers, slicers, and dishwashers. Equipment is PAT tested annually and fixed wiring is inspected every five years. Staff are trained to check cables before use and report any damage immediately. Faulty equipment is isolated and labelled 'Do Not Use' until repaired. RCDs protect circuits near water sources."

How to answer this for yourself:

• What electrical equipment is used in the kitchen?
• When was equipment last PAT tested?
• How are electrical faults reported and managed?
• Are isolation points known to staff?

Common mistakes (and how to avoid them):

"It's commercial-grade equipment." — Commercial equipment still needs regular testing and inspection.

"We tape up damaged cables." — Temporary repairs aren't acceptable. Replace damaged cables immediately.

9. Fire

All persons in the premises will be affected if fire were to break out at the venue. This section covers fire risks specific to your kitchen.

Why it matters:

Kitchens are high fire risk areas. Cooking oil, open flames, hot equipment, and gas all create ignition sources. Fat build-up in extraction systems is a common cause of serious kitchen fires. Fire in a commercial kitchen can spread rapidly and endanger everyone on the premises.

What good answers look like:

"All staff and customers are at risk if a fire breaks out. The kitchen has a fire risk assessment reviewed annually, extraction hoods cleaned according to schedule, fire blankets and CO2 extinguishers located at key points, and an automatic suppression system above the fryers. All staff receive fire safety training during induction, know evacuation routes, and practice drills twice yearly."

How to answer this for yourself:

• When was the kitchen fire risk assessment last updated?
• How often is the extraction system cleaned?
• What fire suppression equipment is in place?
• Do all staff know the evacuation procedure?

Common mistakes (and how to avoid them):

"We've never had a fire." — Kitchen fires can start and spread in seconds. Prevention and preparation are essential.

"The extraction is cleaned when it looks dirty." — Schedule professional cleaning based on use, not appearance. Grease build-up is often hidden.

10. Equipment

This section covers who could be harmed by risks associated with equipment use in your kitchen. Use staff roles rather than names.

Why it matters:

Commercial kitchen equipment includes many hazards — moving parts on mixers and slicers, hot surfaces on ovens and grills, sharp blades, and pressurised systems. Staff can suffer serious injuries from equipment if not properly trained and if equipment isn't maintained.

What good answers look like:

"All kitchen staff use equipment including mixers, slicers, ovens, fryers, and dishwashers. Each piece of equipment has a designated SOP. Staff receive equipment training during induction and are signed off before using high-risk items like slicers. Equipment is maintained according to manufacturer schedules. Guards and safety features are checked before each use and never bypassed."

How to answer this for yourself:

• What equipment is used in the kitchen?
• Which staff are trained on each piece of equipment?
• Are operating procedures documented and displayed?
• How is equipment maintained and serviced?

Common mistakes (and how to avoid them):

"Everyone's used this stuff before." — Don't assume competence. Provide and document training for each piece of equipment.

"The guard slows us down during service." — Safety features exist for a reason. Never bypass guards.

11. Extra Hazards

Apart from the 10 hazards identified above, are there any further hazards which are not already documented that you would like to add to this assessment? Every kitchen is different — you may have specific hazards that need addressing.

Why it matters:

The 10 hazards above cover the most common kitchen risks, but your kitchen may have specific hazards not listed. This section ensures nothing is missed.

What good answers look like:

"Additional hazard: Walk-in freezer. Staff could become trapped inside or suffer cold-related illness. Current controls: Internal release mechanism tested monthly, time limits for work in freezer, buddy system for extended freezer work, warm clothing provided. No incidents to date."

"Additional hazard: Carbon dioxide from beer gas system. Staff could be at risk of asphyxiation if leak occurs in confined space. Current controls: CO2 sensors installed, staff trained on warning signs, area ventilated, gas system maintained annually."

How to answer this for yourself:

• Walk through your kitchen — are there any hazards not covered above?
• Have there been any near-misses or incidents that don't fit the categories?
• Are there any temporary hazards (building work, new equipment, seasonal changes)?

Common mistakes (and how to avoid them):

"There are no other hazards." — Every kitchen has something unique. Take time to identify it.

"We'll add it if something happens." — Risk assessments are proactive. Identify hazards before incidents occur.

Final Thoughts

A good kitchen risk assessment isn't about ticking boxes. It's a tool to help you run a safer, more consistent kitchen — where your team knows what the risks are and how to manage them.

Keep it simple, keep it relevant, and make sure it actually gets used. Set a time each year to review it, update it when things change, and treat it like any other important kitchen system: part of how you run the place well.

Review your assessment at least annually, or sooner if you add new equipment, change the layout, have an incident, or hire inexperienced staff. In Pilla, this is built in automatically when you use the kitchen risk assessment template.