23.1 Introduction
Accidents occur frequently in restaurants because there is a broad range of hazards that exist in such establishments. These hazards include
- cleaning chemicals;
- hot grease and cooking surfaces;
- slick floors;
- open flames;
- knives and other cutting instruments;
- hot food;
- old food;
- steam;
- irate customers, well only if the food or service are bad.
A risk assessment can be performed using a combination of a preliminary hazard assessment and failure mode and effect analysis techniques. Table 23.1 shows an example analysis.
Table 23.1 Restaurant Risk Assessment
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