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