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.