The Guide to Restaurant Health and Safety (+ Checklist Pack)

Introduction

Restaurant health and safety are crucial pillars in the restaurant industry. It is especially helpful when you want to know how to open a restaurant in the UK.

In an era where food safety scares can go viral and sink businesses overnight, maintaining rigorous health and safety standards is more critical than ever. This comprehensive guide delves into key practices that will help you create and maintain a safe, healthy, and thriving food business environment.

Every day, millions of people trust restaurants to not only serve them delicious food but to do so in a safe, hygienic environment. Behind the scenes of every successful restaurant operation lies a robust health and safety system that protects both customers and staff. Whether you’re running a small café or managing a large restaurant chain, understanding and implementing proper health and safety measures isn’t just about compliance—it’s about building a foundation for success.

In this guide, you’ll learn about:

• Critical safety hazards in restaurant environments and how to address them
• Essential food safety protocols and best practices
• How to conduct effective risk assessments
• Practical steps for implementing safety measures
• A comprehensive health and safety checklist for daily operations

Whether you’re new to the restaurant industry or looking to enhance your existing safety protocols, this guide will help you establish and maintain the highest standards of health and safety in your establishment. Let’s dive in and explore how you can protect your staff, safeguard your customers, and build a reputation for excellence in food safety and workplace security.

The Importance of Restaurant Health and Safety

Compliance with health and safety regulations is not just a legal requirement; it’s a moral obligation to your staff and customers. These rules serve as a protective framework, ensuring that everyone who interacts with your establishment—from kitchen staff to diners—is safeguarded against potential health risks.

The restaurant environment combines multiple risk factors in a fast-paced setting. Kitchen staff work with hot surfaces and sharp objects, while servers navigate crowded spaces with heavy trays. Additional hazards include wet floors, poor lighting in storage areas, and various food safety risks. These conditions lead to a higher accident rate in restaurants compared to many other industries.

Identifying and reducing these risks through regular assessments isn’t just about legal compliance—it’s essential for your restaurant’s success and reputation. A strong safety program protects your staff, customers, and business while creating an environment where your team can focus on delivering exceptional service.

Common Restaurant Hazards

While every restaurant faces unique challenges based on its size, menu, and layout, certain safety risks are universal throughout the industry. Understanding these common hazards is the first step in creating a safer workplace.

Fire

Restaurant kitchens combine multiple fire hazards in a fast-paced environment:

• Cooking appliances and open flames
• Electrical equipment and faulty wiring
• Flammable substances including cooking oils, alcohol, and cleaning supplies
• Grease buildup in ventilation systems

Every restaurant must conduct regular fire risk assessments and designate a qualified fire marshal to oversee safety procedures and emergency responses.

Knives and Sharp Objects

Cut injuries are among the most frequent accidents in restaurants. Staff regularly work with:

• Professional kitchen knives
• Meat cleavers and slicing tools
• Commercial food processors
• Broken plates and glassware

All serious cuts require proper documentation in an incident log. Regular training in proper knife handling and storage is essential for prevention.

Burns

Kitchen staff face constant burn risks from:

• Hot cooking surfaces and equipment
• Boiling liquids and hot oil
• Steam from dishwashers and cooking processes
• Heated serving dishes

Adequate training in proper handling techniques and appropriate protective equipment can significantly reduce burn incidents.

Slips and Trips

The busy restaurant environment creates numerous slip and trip hazards:

• Wet or greasy floors
• Cluttered walkways
• Poor lighting in storage areas
• Uneven floor surfaces
• Staff carrying heavy trays through crowded spaces

Harmful Substances

Restaurant workers regularly encounter potentially harmful substances:

• Industrial cleaning chemicals
• Food preparation chemicals
• Cooking fumes and smoke
• Carbon monoxide from appliances

Extended exposure can lead to health issues including dermatitis and occupational asthma. A COSHH (Control of Substances Hazardous to Health) assessment is required to identify risks and establish proper handling procedures.

Common Restaurant Hazards

Every restaurant faces unique challenges, but certain safety risks are universal throughout the industry. This section outlines the major hazard categories and their corresponding control measures.

Fire Safety

Common Fire Risks	Best Practices
• Open flames and cooking appliances	• Install and maintain smoke detection systems
• Faulty electrical equipment	• Keep fire extinguishers easily accessible
• Flammable liquids (oils, alcohol)	• Clean extraction systems regularly
• Grease in extraction systems	• Train staff on emergency procedures
• Gas installations	• Maintain a fire safety logbook
• Overheated equipment	• Store flammable materials properly
• Blocked fire exits	• Keep fire exits clear at all times
• Electrical overload	• Schedule regular electrical inspections

Sharp Objects and Cutting Equipment

Common Cut Hazards	Best Practices
• Professional kitchen knives	• Use designated knife storage systems
• Mechanical slicers	• Provide cut-resistant gloves
• Food processors	• Train staff in proper cutting techniques
• Broken glass and crockery	• Keep knives properly sharpened
• Can openers	• Establish broken glass procedures
• Sharp edges on equipment	• Record all serious cut incidents
• Box cutters	• Regular maintenance of cutting equipment
• Mandolins and graters	• Use appropriate cutting boards

Burns and Scalds

Burn Hazards	Best Practices
• Hot cooking surfaces	• Provide heat-resistant gloves
• Boiling liquids	• Install splash guards where needed
• Deep fryers	• Turn pot handles away from walkways
• Steam	• Mark hot surfaces clearly
• Hot plates and dishes	• Allow equipment cooling time
• Coffee machines	• Maintain first aid supplies
• Dishwashers	• Train staff in burn treatment
• Heated serving equipment	• Use temperature monitoring tools

Slips and Trips

Common Hazards	Best Practices
• Wet floors	• Install non-slip flooring/mats
• Grease spills	• Clean spills immediately
• Poor lighting	• Maintain adequate lighting
• Uneven surfaces	• Keep walkways clear
• Trailing cables	• Use warning signs
• Cluttered walkways	• Require slip-resistant footwear
• Storage obstacles	• Regular floor maintenance
• Heavy carrying	• Organize storage efficiently

Harmful Substances

Chemical Hazards	Best Practices
• Cleaning chemicals	• Keep safety data sheets accessible
• Sanitizers	• Provide protective equipment
• Cooking fumes	• Ensure proper ventilation
• Carbon monoxide	• Label all containers
• Dishwashing products	• Train in chemical handling
• Descaling solutions	• Store chemicals safely
• Pest control products	• Never mix cleaning products
• Oil and grease	• Monitor exposure levels

Food Health and Safety Checklists

Food safety requires dedicated attention beyond general restaurant safety measures. Following proper food handling procedures protects both customers and your business reputation. All food businesses must implement a food safety management system based on HACCP principles.

Storage

• Monitor and record refrigerator temperatures (below 8°C, ideally 5°C or below)
• Keep freezers at -18°C or below
• Store raw meats below ready-to-eat foods
• Use clear storage containers with tight-fitting lids
• Label all foods with dates and contents
• Implement stock rotation using “first in, first out”
• Keep food at least 15cm off the floor
• Monitor high-risk foods closely
• Maintain separate storage for allergens

Food Preparation

• Use separate colour-coded chopping boards:
• Red: Raw meat
• Yellow: Cooked meat
• Brown: Vegetables
• Blue: Raw fish
• White: Dairy/bread
• Green: Salad/fruit
• Check core cooking temperatures (75°C or above)
• Cool cooked food to below 8°C within 90 minutes
• Use calibrated probe thermometers
• Clean and sanitise work surfaces between tasks
• Wash hands thoroughly, especially after handling raw meat
• Keep ready-to-eat foods separate from raw foods
• Use separate utensils for different food types

Kitchen Environment

• Maintain a documented cleaning schedule
• Use appropriate sanitisers that meet BS EN 1276 or BS EN 13697
• Keep cleaning chemicals separate from food areas
• Implement an effective pest control programme
• Ensure proper waste management
• Maintain good ventilation
• Use covered waste bins
• Clean as you go
• Keep maintenance records for all equipment

Allergen Management

• Keep a documented allergen matrix for all menu items
• Store allergen-free items separately
• Use separate equipment for allergen-free preparation
• Train staff on the 14 main allergens:
  • Celery
  • Cereals containing gluten
  • Crustaceans
  • Eggs
  • Fish
  • Lupin
  • Milk
  • Molluscs
  • Mustard
  • Nuts
  • Peanuts
  • Sesame seeds
  • Soya
  • Sulphur dioxide (sulphites)
• Maintain clear allergen information for customers

Staff Training and Documentation

• Ensure all food handlers have food hygiene certificates
• Level 2 Food Safety certification for food handlers
• Level 3 Food Safety certification for supervisors
• Maintain training records
• Keep documentation of:
• Temperature checks
• Cleaning schedules
• Delivery records
• Staff training
• Pest control
• Maintenance
• Allergen information

Key Requirements

All food businesses must:

• Register with local authority at least 28 days before opening
• Implement a documented food safety management system based on HACCP principles
• Display their Food Hygiene Rating  (mandatory in Wales and Northern Ireland, voluntary in England)
• Follow FSA’s Safer Food, Better Business guidelines or equivalent
• Maintain appropriate documentation, including a food safety policy
• Train staff appropriately
• Ensure regular inspections
• Report food safety incidents, and take appropriate action if something goes wrong

Key Restaurant Health and Safety Regulations in the UK

• Food Standards Agency (FSA) guidelines
• Local Environmental Health Department
• Food Safety and Hygiene (England) Regulations 2013
• Food Information Regulations 2014

Essential Components of a Restaurant Risk Assessment

A comprehensive risk assessment forms the foundation of your restaurant’s safety program. While identifying risks is the first step, an effective assessment must also outline specific control measures for each identified hazard.

Fire Safety Controls

• Appoint and train a qualified fire marshal
• Maintain clear fire escape routes
• Regularly inspect and maintain fire safety equipment
• Create and practice evacuation procedures
• Install appropriate fire detection systems

Ventilation Management

• Install adequate ventilation systems for kitchen areas
• Maintain and clean ventilation systems regularly
• Monitor air quality in food preparation areas
• Ensure proper extraction of cooking fumes
• Provide appropriate personal protective equipment where needed

Venue Capacity and Layout

• Define and enforce maximum occupancy limits
• Maintain clear pathways between tables
• Ensure adequate spacing in kitchen work areas
• Mark emergency exits clearly
• Design efficient traffic flow patterns for staff

Equipment Handling Protocols

• Establish safe systems for knife storage and handling
• Create procedures for operating hot equipment
• Train staff in proper manual handling techniques
• Maintain equipment maintenance schedules
• Provide appropriate safety equipment and PPE

Staff Training Requirements

• Implement comprehensive safety induction for new staff
• Provide regular first aid training
• Maintain records of all safety training
• Schedule periodic refresher courses
• Ensure certification compliance for specialized roles

Restaurant Health and Safety Checklist

A comprehensive health and safety checklist is essential for maintaining consistent standards in your restaurant. While these checks provide a solid foundation, they should be regularly reviewed and adapted to your specific needs.

Daily Opening Checks

Kitchen Equipment and Storage	Check Complete
Refrigerators at 5°C or below	□
Freezers at -18°C or below	□
Equipment clean and working	□
Storage areas clean and organised	□
Raw and ready-to-eat foods separated	□
Stock rotation (FIFO) followed	□
Clean utensils available	□

Cleaning and Hygiene	Check Complete
Handwashing sinks supplied with:
– Hot and cold running water	□
– Liquid soap	□
– Paper towels	□
Separate sinks available for:
– Food preparation	□
– Equipment washing	□
– Handwashing	□
Clean single-use cloths available	□
Sanitiser and cleaning materials stocked	□
Waste bins empty and clean	□

Safety Equipment	Check Complete
First aid kit stocked and accessible	□
Fire extinguishers accessible	□
PPE available and in good condition:
– Disposable gloves	□
– Heat-resistant gloves	□
– Cut-resistant gloves	□
– Appropriate footwear	□
Safety signs visible and clean	□

Weekly Checks

Deep Cleaning	Check Complete
Extraction systems cleaned	□
Floor drains cleaned and sanitised	□
Storage areas deep cleaned	□
Equipment deep cleaned	□
Waste storage areas cleaned	□

Maintenance	Check Complete
Equipment maintenance completed	□
Safety equipment inspected	□
Pest control measures checked	□
Building fabric inspected	□
Lighting fully functional	□

Monthly Checks

Documentation Review	Check Complete
Temperature records up to date	□
Cleaning schedules maintained	□
Training records current	□
Risk assessments reviewed	□
Incident log reviewed	□
First aid supplies audited	□
Pest control reports reviewed	□

Food Safety	Check Complete
Allergen information updated	□
Stock control system reviewed	□
Food storage practices audited	□
Thawing/reheating procedures reviewed	□
Cross-contamination controls checked	□

Quarterly Checks

Staff and Training	Check Complete
Staff training needs assessed	□
Health and safety training updated	□
Food hygiene certificates current	□
Emergency procedures reviewed	□
Staff PPE requirements reviewed	□

Systems Review	Check Complete
HACCP procedures reviewed	□
Safety policies updated	□
Risk assessments reviewed	□
Emergency contacts updated	□
Insurance coverage reviewed	□

Record Keeping Requirements

Type of Record	Retention Period	Format
Daily checklists	12 months	Paper/Digital
Temperature logs	12 months	Paper/Digital
Training records	Duration of employment	Paper/Digital
Incident reports	3 years	Paper/Digital
Maintenance records	2 years	Paper/Digital
Pest control reports	2 years	Paper/Digital

How to Use This Checklist

Implementing an effective health and safety checklist system requires careful planning and consistent execution. Start by assigning clear responsibilities to specific staff members for each type of check. These individuals should be properly trained and understand the importance of their role in maintaining safety standards.

Establish specific times for when different checks should be completed. For example, certain checks might need to be done at the start of each shift, while others could be scheduled for quiet periods during the day. Build these checks into your regular operational routine to ensure they become standard practice.

Staff training is crucial for proper implementation. Everyone involved should understand not just what to check, but how to perform inspections correctly and what to do if they find issues. Regular refresher training helps maintain high standards and ensures new staff are properly inducted into the system.

Documentation must be consistent and thorough. When issues are identified, establish a clear process for reporting and resolution. Keep all records organized and easily accessible for review by management or health inspectors.

Remember that this checklist provides minimum requirements. You may need additional checks based on:

• Your specific cuisine type
• Size of operation
• Equipment used
• Local authority requirements
• Identified workplace risks

Conclusion

Maintaining high standards of health and safety in your restaurant is not just about legal compliance—it’s about creating a foundation for success. A well-implemented safety programme protects your staff, reassures your customers, and safeguards your business’s future.

Remember that this guide is just the starting point. Every restaurant is unique, and your safety measures should be tailored to your specific operation. The most successful safety programmes are those that become an integral part of daily operations rather than being treated as a separate task.

Success depends on:

• Consistent implementation of safety procedures
• Regular review and updates of your systems
• Active involvement from all staff members
• Clear communication of expectations
• Prompt attention to identified issues
• Continuous improvement mindset

By making health and safety a priority, you’re not just meeting legal requirements—you’re investing in your restaurant’s reputation, efficiency, and long-term success. The time and resources devoted to safety management will pay dividends through reduced incidents, improved staff morale, and enhanced customer confidence.

Keep this guide handy, but remember to regularly review and update your safety procedures as your business evolves. Health and safety is not a one-time project but an ongoing commitment to excellence in your restaurant operation. Stay informed, stay vigilant, and always prioritize the well-being of everyone who walks through your doors.

Additional Resources

1. Food Standards Agency (FSA):

The FSA is the central authority for food safety in England, Wales, and Northern Ireland. Their business guidance section provides comprehensive information on food safety management, hygiene regulations, and best practices for food businesses.

2. Health and Safety Executive (HSE) – Catering and Hospitality:

The HSE offers specific guidance for the catering and hospitality industry, covering key risks such as slips and trips, manual handling, and skin diseases, which are relevant to restaurant operations.

3. Food Standards Scotland (for Scottish context):

It’s worth noting that Food Standards Scotland is the public sector food body for Scotland and provides specific guidance for Scottish food businesses.

4. VisitBritain – Food Safety and Hygiene:

VisitBritain offers a concise overview of food safety legislation and hygiene ratings specifically tailored for UK hospitality businesses.

Check out other guides on starting a restaurant business in the UK:

1. How to open a restaurant in the UK
2. Market research for restaurant startups
3. How to get the perfect restaurant location in the UK
4. How to develop a business plan that works
5. Legal requirements for opening a restaurant in the UK
6. All you need to know about restaurant financing
7. Design your restaurant for success
8. Restaurant menu planning
9. Sourcing restaurant suppliers in the UK
10. How to manage your restaurant staff