The Cafe Risk Assessment is a mandatory document required under Irish health and safety legislation, specifically the Safety, Health and Welfare at Work Act 2005 and various food safety regulations. This document serves as a crucial tool for cafe operators in Ireland to systematically identify, assess, and control risks within their establishment. It encompasses all aspects of cafe operations, from food handling and preparation to customer and staff safety, ensuring compliance with both Irish and EU regulations. The assessment must be regularly reviewed and updated to reflect any changes in operations or new identified risks. It forms part of the broader safety management system required for food service establishments in Ireland and is subject to inspection by relevant authorities including the HSA and FSAI.
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1. 1. Introduction and Scope: Overview of the risk assessment purpose, cafe details, and assessment methodology
2. 2. Premises Description: Detailed description of the cafe layout, facilities, and operations
3. 3. Food Safety Hazards: Assessment of risks related to food handling, storage, preparation, and service
4. 4. Physical Hazards: Evaluation of slip/trip hazards, equipment risks, and structural safety concerns
5. 5. Fire Safety: Assessment of fire risks, emergency exits, and fire prevention measures
6. 6. Staff Safety: Analysis of risks to employees including manual handling, burns, cuts, and workplace stress
7. 7. Customer Safety: Evaluation of risks to customers including allergies, hot beverages, and premises safety
8. 8. Cleaning and Hygiene: Assessment of cleaning procedures and associated risks
9. 9. Control Measures: Detailed preventive and control measures for identified risks
10. 10. Training Requirements: Required staff training to manage identified risks
11. 11. Monitoring and Review: Procedures for ongoing risk monitoring and assessment updates
1. Outdoor Seating Area: Risk assessment for cafes with external seating areas, including weather-related hazards
2. Delivery Services: Additional risks associated with food delivery operations
3. Entertainment Areas: For cafes with children's play areas or entertainment facilities
4. Special Equipment: For establishments with specialized equipment like coffee roasters or bakery equipment
5. Chemical Storage: Detailed assessment for premises storing significant quantities of cleaning chemicals
6. Basement Storage: Additional considerations for cafes with basement storage facilities
1. Appendix A: Risk Assessment Matrix: Template for risk evaluation and scoring
2. Appendix B: Daily Safety Checklist: Template for daily safety inspections
3. Appendix C: Incident Report Form: Template for recording safety incidents and near-misses
4. Appendix D: Equipment Maintenance Schedule: Log for equipment maintenance and safety checks
5. Appendix E: Staff Training Records: Template for recording safety training completion
6. Appendix F: Emergency Contact Information: List of emergency contacts and procedures
7. Appendix G: HACCP Flow Charts: Food safety critical control points and procedures
8. Appendix H: Chemical Safety Data Sheets: Safety information for cleaning and chemical products used
Relevant legal definitions
Hazard
Risk
Control Measure
Critical Control Point
HACCP
Risk Rating
Likelihood
Severity
Competent Person
Responsible Person
Personal Protective Equipment (PPE)
Food Handler
Cross-Contamination
Safe System of Work
Manual Handling
Food Contact Surface
Temperature Control
Danger Zone
Clean as You Go
Due Diligence
Near Miss
Incident
Accident
Safety Statement
Risk Matrix
Preventive Action
Corrective Action
Food Safety Management System
Daily Due Diligence Records
Allergen
High-Risk Foods
Safe Working Load
Emergency Procedure
First Aid
Occupational Health
Environmental Health Officer
Hot Work
Safety Data Sheet
Monitoring Procedure
Verification
Risk
Control Measure
Critical Control Point
HACCP
Risk Rating
Likelihood
Severity
Competent Person
Responsible Person
Personal Protective Equipment (PPE)
Food Handler
Cross-Contamination
Safe System of Work
Manual Handling
Food Contact Surface
Temperature Control
Danger Zone
Clean as You Go
Due Diligence
Near Miss
Incident
Accident
Safety Statement
Risk Matrix
Preventive Action
Corrective Action
Food Safety Management System
Daily Due Diligence Records
Allergen
High-Risk Foods
Safe Working Load
Emergency Procedure
First Aid
Occupational Health
Environmental Health Officer
Hot Work
Safety Data Sheet
Monitoring Procedure
Verification
Clauses
Risk Identification
Hazard Assessment
Food Safety
Fire Safety
Occupational Health and Safety
Emergency Procedures
Training Requirements
Equipment Safety
Manual Handling
Chemical Safety
Workplace Environment
Personal Protective Equipment
First Aid
Accident Reporting
Monitoring and Review
Compliance Requirements
Documentation Requirements
Customer Safety
Cleaning and Hygiene
Maintenance Procedures
Environmental Safety
Waste Management
Storage Safety
Temperature Control
Allergen Management
Hazard Assessment
Food Safety
Fire Safety
Occupational Health and Safety
Emergency Procedures
Training Requirements
Equipment Safety
Manual Handling
Chemical Safety
Workplace Environment
Personal Protective Equipment
First Aid
Accident Reporting
Monitoring and Review
Compliance Requirements
Documentation Requirements
Customer Safety
Cleaning and Hygiene
Maintenance Procedures
Environmental Safety
Waste Management
Storage Safety
Temperature Control
Allergen Management
Relevant Industries
Food Service
Hospitality
Restaurant Industry
Catering
Retail Food
Small Business
Quick Service Restaurants
Coffee Shops
Bakeries
Food Retail
Relevant Teams
Operations
Health and Safety
Food Safety
Quality Assurance
Compliance
Kitchen Operations
Front of House
Facilities Management
Risk Management
Training and Development
Relevant Roles
Cafe Manager
Restaurant Owner
Health and Safety Officer
Food Safety Manager
Operations Director
Risk Assessment Specialist
Quality Assurance Manager
Compliance Officer
Kitchen Manager
Front of House Manager
Facilities Manager
Training Coordinator
Area Manager
Business Owner
Environmental Health Officer
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