How to Do a FOH Restaurant Risk Assessment

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.

• Front of House (FOH) restaurant risk assessments are a legal requirement.
• You should complete a separate risk assessment for FOH because it has different risks to the kitchen and other locations.
• The best person to complete it is someone who knows the layout and daily service routines, usually a Manager or Supervisor.
• Pilla has a pre-built FOH restaurant 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.

Front of house (FOH) areas come with a different set of risks to kitchens and other locations. These risks aren't just physical either — they often involve interactions with the public, which add another layer of complexity. That's why it's important to do a separate risk assessment for front of house spaces. You can't just rely on a general site-wide risk assessment. It won't capture the specifics of service areas, walkways, bar counters, or customer zones. If you need to, check out our article on kitchen risk assessments.

The person doing the assessment should be someone who knows how the space works during different types of service — ideally a Restaurant or Bar Manager, Supervisor, or someone in charge of daily operations. They know the traffic flow, pressure points, and where things go wrong in real life — not just on paper.

1. Slips, Trips and Falls

This section is about identifying who could be harmed by slips, trips and falls in your FOH area, and what you're doing to control the risks. Serving staff work in these areas including managers or senior staff — kitchen staff are unlikely to.

Why it matters:

Slips, trips and falls are one of the most common causes of injury in hospitality. In FOH areas, the risks increase during busy service when staff are carrying trays, customers are moving between tables, and floors may be wet from spills or cleaning.

What good answers look like:

A strong answer identifies specific roles and existing controls:

"Waiting staff, bar staff, and hosts are at risk from slips on wet floors, trips over bags or cables, and falls on stairs. We currently have anti-slip mats at entrances, 'wet floor' signs used during cleaning, clear cable management for PDQ machines, and good lighting throughout. Staff are briefed during induction on keeping walkways clear."

How to answer this for yourself:

• Which staff roles work in FOH and could slip, trip or fall?
• What surfaces could become slippery (entrances, bar areas, toilet corridors)?
• Are there trip hazards from cables, bags, or furniture?
• What controls do you already have in place?

Common mistakes (and how to avoid them):

"Everyone's careful." — This doesn't describe who's at risk or what controls are in place. Be specific about roles and measures.

"We mop up spills when they happen." — Reactive cleaning is good, but you should also have proactive measures like regular floor checks and anti-slip surfaces.

2. Manual Handling – Moving Furniture, Deliveries, or Changing Barrels

This section covers who could be harmed by manual handling activities in your FOH area, such as moving furniture, helping with deliveries, or changing barrels. All staff may carry items, but not all staff work FOH — identify job roles who work FOH and will be affected.

Why it matters:

Manual handling injuries are common in hospitality. Staff may lift heavy crates, move tables and chairs, carry stacked trays, or change barrels without proper technique. These activities can cause back injuries, muscle strains, and long-term musculoskeletal problems.

What good answers look like:

"Bar staff, waiting staff, and supervisors are at risk from manual handling when moving furniture for functions, receiving deliveries, and changing barrels. We provide training on safe lifting techniques during induction, use trolleys for heavy deliveries, and require two-person lifts for barrels. Staff are encouraged to ask for help rather than risk injury."

How to answer this for yourself:

• What manual handling tasks happen in FOH (furniture moves, deliveries, barrel changes)?
• Which roles perform these tasks?
• What equipment is available to reduce manual handling (trolleys, sack trucks)?
• What training have staff received on safe lifting?

Common mistakes (and how to avoid them):

"Staff know how to lift." — Assume nothing. Provide formal training and document it.

"We don't do much heavy lifting." — Even moderate loads cause injury with poor technique or repetition.

3. Contact with Steam, Hot Surfaces or Hot Water

This section is about who could be harmed by contact with steam, hot surfaces, or hot water in FOH. This hazard may only apply to those who serve hot drinks to customers or work near coffee machines, toasters, or other heat sources.

Why it matters:

Burns and scalds from hot drinks, coffee machines, and heated serving equipment are a real risk in FOH. These injuries can happen during normal service, especially when staff are rushing or when equipment is in busy areas.

What good answers look like:

"Bar staff and waiting staff who operate the coffee machine and serve hot drinks are at risk of burns and scalds. The coffee machine has a warning sign about hot steam. Staff receive training on safe use during induction. Hot drinks are served in double-walled cups where possible, and staff are trained to announce 'hot drinks coming through' when carrying them."

How to answer this for yourself:

• Who uses coffee machines, soup warmers, or other hot equipment in FOH?
• What warning signs are displayed?
• How are hot drinks served to customers (cup type, lid use)?
• What training do staff receive on avoiding burns?

Common mistakes (and how to avoid them):

"The machine isn't that hot." — Steam from coffee machines can cause serious scalds. Treat all hot equipment as a genuine hazard.

"It's only a problem if you're careless." — Accidents happen to careful people during busy service. Put controls in place.

4. Knives

This section covers who could be harmed by the use of knives in FOH. This hazard may only apply to those working behind the serving counter or food service staff — they could suffer cuts from contact with sharp blades when cutting breads, fruit, or other items.

Why it matters:

Even simple knife use can cause cuts. In FOH, knives are often used by staff who may be less experienced with blade safety than kitchen staff. Bar fruit, bread service, and tableside preparation all involve knife risks.

What good answers look like:

"Bar staff use knives to cut fruit for cocktails and could suffer cuts from sharp blades. We provide knife skills training during induction, use designated cutting boards, and store knives in a secure holder. Blue plasters and first aid supplies are available behind the bar. Damaged or dull knives are replaced promptly."

How to answer this for yourself:

• Which FOH roles use knives (bar staff, servers cutting bread)?
• What training is provided on safe knife use?
• How are knives stored when not in use?
• What first aid supplies are available for cuts?

Common mistakes (and how to avoid them):

"Only kitchen staff use knives." — Check whether bar staff cut fruit or servers slice bread. Knife use in FOH is common.

"We just show them once." — Knife training should be documented and refreshed.

5. Food Handling

This section covers who could be harmed by risks associated with food handling in FOH. Customers are there to 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 are exposed to both hygiene requirements (frequent handwashing) and allergen risks. Repeated wet work can cause dermatitis, and contact with certain ingredients can trigger allergic reactions.

What good answers look like:

"Waiting staff and bar staff who plate food, serve bread, or handle garnishes are at risk from frequent handwashing causing skin irritation. We provide emollient hand cream after handwashing, check staff for skin conditions during return-to-work meetings, and ensure allergen training covers staff protection as well as customer safety."

How to answer this for yourself:

• Which staff handle food in FOH (serving, plating, garnishing)?
• How often do they wash their hands?
• Is emollient cream available to protect skin?
• Are any staff allergic to ingredients they handle?

Common mistakes (and how to avoid them):

"We focus on customer safety, not staff." — Food handling affects staff too. Include skin protection and allergen awareness for workers.

"Hand cream isn't necessary." — Frequent wet work causes dermatitis. Provide and encourage use of emollient cream.

6. Contact with Cleaning Chemicals

This section covers who from your staff will be expected to use cleaning products in FOH. 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:

Cleaning chemicals are hazardous substances. COSHH regulations require you to assess and control the risks. Staff who clean tables, bar tops, toilets, and floors are exposed to these chemicals daily.

What good answers look like:

"All FOH staff are expected to clean during shifts — wiping tables, cleaning bar surfaces, and restocking toilets. We provide training on safe use of cleaning chemicals, store COSHH data sheets in the staff area, and supply gloves for toilet cleaning and heavy-duty tasks. Spray bottles are clearly labelled, and we use diluted products where possible to reduce risk."

How to answer this for yourself:

• Which staff use cleaning chemicals and how often?
• What products are used (sanitiser, glass cleaner, toilet cleaner)?
• Are COSHH data sheets available?
• Is PPE provided (gloves, eye protection for stronger chemicals)?

Common mistakes (and how to avoid them):

"We just use normal cleaning spray." — All cleaning chemicals need COSHH assessment, even common products.

"Staff don't need gloves for table wiping." — Repeated exposure causes skin damage. Offer gloves and encourage use.

7. Falling Objects

This section covers who could be harmed by risks associated with falling objects in FOH. Falling objects may be particularly dangerous. As far as possible, avoid storing items at height — consider safer alternatives wherever possible. Great care must be taken stacking items at height, especially containers of liquid likely to slosh around when moved or heavy or awkward items.

Why it matters:

Items stored on high shelves, stacked glasses, or unsecured decorations can fall and cause injury. In busy FOH areas, staff reaching overhead while in a hurry increases the risk.

What good answers look like:

"Bar staff and waiting staff could be injured by falling bottles, glasses, or decorations stored at height. We keep heavy items on lower shelves, use step stools to reach high storage, and secure decorations properly. Glass racks are not overfilled, and staff are trained not to overreach. Any unstable shelving is reported and fixed promptly."

How to answer this for yourself:

• What items are stored at height in FOH areas?
• Are heavy or liquid containers stored safely?
• Do staff use step stools or ladders to reach high items?
• Are decorations and fixtures secured properly?

Common mistakes (and how to avoid them):

"Nothing's ever fallen." — That doesn't mean the risk isn't there. Assess what could fall and prevent it.

"Staff know to be careful." — Provide safe storage systems and equipment, don't rely on individual caution.

8. Electrical

This section covers who could be harmed by risks associated with use of electricity in FOH. Staff could suffer serious or fatal injuries as a result of electric shock from faulty equipment, damaged cables, or improper use.

Why it matters:

Electrical hazards exist wherever equipment is plugged in — coffee machines, PDQ terminals, refrigerators, phone chargers, decorative lighting. Wet environments (bar areas, entrances) increase the risk.

What good answers look like:

"All FOH staff use electrical equipment — coffee machines, tills, PDQ machines, and phone chargers. Equipment is PAT tested annually and records are kept. Staff are trained to check cables for damage before use and report faults immediately. Trailing cables are managed with cable covers, and no personal electrical items are permitted."

How to answer this for yourself:

• What electrical equipment is used in FOH?
• When was equipment last PAT tested?
• How are trailing cables managed?
• Do staff know how to report electrical faults?

Common mistakes (and how to avoid them):

"It's all modern equipment." — Modern equipment still needs testing and inspection.

"We'll fix it if something happens." — Inspect proactively. A fault can be fatal before you notice it.

9. Fire

All persons in the premises will be affected if fire were to break out at the venue. This section covers fire risks in FOH and what you're doing to control them.

Why it matters:

Fire in a hospitality venue can cause injury, death, and destruction of your business. FOH areas may contain ignition sources (candles, heating equipment), fuel sources (decorations, alcohol), and present evacuation challenges.

What good answers look like:

"All staff and customers are at risk if a fire breaks out. We conduct fire risk assessments annually, test fire alarms weekly, and hold fire drills twice a year. Fire exits are clearly marked and kept clear. Staff receive fire safety training during induction, know the evacuation procedure, and where extinguishers are located. Candles are placed in secure holders away from flammable materials."

How to answer this for yourself:

• When was your fire risk assessment last updated?
• Are fire exits clear and properly signed?
• When did you last conduct a fire drill?
• Do all staff know the evacuation procedure?

Common mistakes (and how to avoid them):

"We've never had a fire." — Fire risk assessment is a legal requirement regardless of history.

"The fire alarm is checked sometimes." — Weekly testing is required. Document it.

10. Use of Equipment/Machinery FOH

This section covers who could be harmed by risks associated with use of equipment in FOH. This could be all staff, waiting staff — they risk serious injury from contact with dangerous or moving parts of machinery.

Why it matters:

FOH areas contain equipment that can cause injury — glass washers, coffee grinders, ice machines, blenders, and food display equipment. Staff need training to use this equipment safely.

What good answers look like:

"Bar staff and waiting staff use glass washers, coffee machines, blenders, and ice machines. Each piece of equipment has an operating procedure displayed nearby. Staff receive training on safe use during induction, including how to isolate equipment in an emergency. Equipment is maintained according to manufacturer guidelines and serviced regularly."

How to answer this for yourself:

• What equipment is used in FOH?
• Who is trained to use each piece of equipment?
• Are operating procedures displayed?
• How is equipment maintained and serviced?

Common mistakes (and how to avoid them):

"Everyone knows how to use the coffee machine." — Formal training should be provided and documented.

"It's just a blender." — Any equipment with moving parts can cause injury. Train staff properly.

11. Security

This section covers who could be harmed by risks associated with venue security. The main risk is to bar and reception staff. Robbery of stock or cash and difficult customers can expose staff to a risk of violence.

Why it matters:

FOH staff are public-facing and may encounter difficult customers, aggressive behaviour, or attempted robbery. Staff working alone, handling cash, or working late hours face increased security risks.

What good answers look like:

"Bar staff, hosts, and supervisors are at risk from aggressive customers and robbery attempts. We have CCTV covering all FOH areas, a panic button behind the bar, and a policy of not challenging aggressive individuals. Cash is stored securely and banked regularly. Staff are trained in conflict de-escalation during induction, and we avoid lone working where possible."

How to answer this for yourself:

• Which staff are most exposed to security risks?
• Is CCTV in operation?
• How is cash handled and stored?
• What training do staff receive on dealing with difficult situations?

Common mistakes (and how to avoid them):

"We've never had trouble." — Security risks exist regardless of history. Prepare for them.

"Staff should just call the police." — Train staff on what to do before, during, and after an incident.

12. Noise

This section covers who could be harmed by risks associated with noise at your venue. Staff exposure to high noise levels can cause hearing damage, especially during events with live music or DJs.

Why it matters:

Noise exposure causes permanent hearing damage. In hospitality, staff may be exposed to high noise levels from music, kitchen noise, or busy service environments for extended periods.

What good answers look like:

"Bar staff and floor staff working during live music events are at risk of hearing damage from noise exposure. We use a sound limiter to control volume, position speakers away from service areas where possible, and offer earplugs to staff working near sound sources. Staff are rotated away from high-noise areas during events."

How to answer this for yourself:

• Do you host live music, DJ sets, or other loud events?
• Where do staff work in relation to speakers?
• Is a sound limiter installed?
• Are hearing protection options available?

Common mistakes (and how to avoid them):

"It's not that loud." — Noise damage occurs at lower levels than you might expect. Measure and control it.

"Staff can leave if it's too loud." — Staff need to work. Provide protection, don't shift responsibility.

13. Extra Hazards

This section is for any additional hazards specific to your FOH area that aren't covered by the 12 hazards above. Every venue is different — you may have unique risks that need addressing.

Why it matters:

The 12 hazards above cover the most common FOH risks, but your venue may have specific hazards not listed. This section ensures nothing is missed.

What good answers look like:

"Additional hazard: Outdoor terrace with uneven paving. Staff and customers could trip on raised slabs. Current controls: Warning signs in place, regular maintenance checks, terrace lighting improved. Further action: Schedule repaving work for off-season."

How to answer this for yourself:

• Walk through your FOH area — 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, seasonal changes)?

Common mistakes (and how to avoid them):

"There are no other hazards." — Take time to think. Every venue has something unique.

"We'll add it later if something happens." — Identify hazards proactively, not after an injury.

Final Thoughts

A FOH risk assessment is one of the easiest ways to protect your team, your customers, and your business. By working through each of these 13 hazard areas systematically, you'll identify risks and put controls in place that make a real difference.

Review your assessment at least annually, or sooner if your layout changes, you introduce new services, or there's an incident. In Pilla, this is built in automatically when you use the FOH risk assessment template.

Keep it practical and updated. The real value comes from spotting problems and putting smart, realistic solutions in place. If you do that, you'll make service smoother and keep everyone safer.