The Hospitality Risk Assessment is a mandatory document required under Irish health and safety legislation for all businesses operating in the hospitality sector. It serves as a comprehensive evaluation tool designed to identify, assess, and control risks associated with hospitality operations. This document becomes necessary when establishing a new hospitality business, during significant operational changes, or as part of regular safety reviews (typically annually). It must comply with the Safety, Health and Welfare at Work Act 2005, Food Safety Authority of Ireland regulations, and other relevant Irish and EU directives. The assessment covers various aspects including food safety, fire safety, employee safety, customer welfare, and premises management, providing a systematic approach to risk management in hospitality settings.
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1. Document Control and Review: Details of document version, date of assessment, review dates, and persons responsible for the assessment
2. Executive Summary: Overview of key findings and critical risks identified
3. Scope and Methodology: Defines the areas and activities covered by the assessment and the methodology used
4. Premises Information: Details of the establishment, including layout, capacity, and operational hours
5. Hazard Identification: Comprehensive list of identified hazards across all operational areas
6. Risk Evaluation Matrix: Framework for assessing likelihood and severity of identified risks
7. Control Measures: Existing and recommended control measures for each identified risk
8. Emergency Procedures: Procedures for various emergency scenarios including fire, medical emergencies, and evacuations
9. Training Requirements: Specific training needs identified for staff based on risks
10. Monitoring and Review Procedures: Systems for ongoing monitoring of risks and review of control measures
1. Noise Assessment: Required for premises with live music or entertainment areas
2. Swimming Pool Safety: Required for hotels or facilities with swimming pools
3. Spa and Treatment Facilities: Required for premises offering spa or beauty treatments
4. Conference and Event Facilities: Required for venues hosting large events or conferences
5. Children's Play Areas: Required for premises with dedicated children's facilities
6. Commercial Kitchen Operations: Detailed assessment for premises with full cooking facilities
7. Contractor Management: Required for premises regularly engaging external contractors
8. COVID-19 Specific Measures: Additional section for pandemic-related risks and controls
1. Schedule A - Risk Assessment Templates: Standard templates for conducting various types of risk assessments
2. Schedule B - Safety Inspection Checklists: Daily, weekly, and monthly safety inspection checklists
3. Schedule C - Emergency Contact Information: List of emergency contacts and procedures
4. Schedule D - Training Records Template: Templates for recording staff training and competency
5. Schedule E - Incident Report Forms: Standard forms for reporting accidents and incidents
6. Schedule F - HACCP Records: Food safety monitoring and control records
7. Appendix 1 - Floor Plans and Emergency Routes: Detailed premises layout showing emergency exits and equipment
8. Appendix 2 - Safety Equipment Locations: Maps showing location of fire extinguishers, first aid kits, and other safety equipment
9. Appendix 3 - Chemical Safety Data Sheets: MSDS for all chemicals used on premises
10. Appendix 4 - Legal Requirements Reference: Summary of relevant legislation and compliance requirements
Relevant legal definitions
Hazard
Risk
Control Measure
HACCP
Critical Control Point
Risk Assessment
Risk Rating
Likelihood
Severity
Competent Person
Reasonably Practicable
Safe System of Work
Personal Protective Equipment (PPE)
Manual Handling
Workplace
Premises
Food Safety Management System
Safety Statement
Responsible Person
Employee
Contractor
Visitor
Guest
Near Miss
Incident
Accident
Emergency
First Aid
Safety Data Sheet
Occupational Health
Risk Matrix
Preventive Action
Corrective Action
High-Risk Activity
Safety Representative
Safety Officer
Food Handler
Cross-Contamination
Temperature Control
Monitoring
Review Period
Safety Check
Evacuation Procedure
Assembly Point
Fire Safety Equipment
Training Record
Risk
Control Measure
HACCP
Critical Control Point
Risk Assessment
Risk Rating
Likelihood
Severity
Competent Person
Reasonably Practicable
Safe System of Work
Personal Protective Equipment (PPE)
Manual Handling
Workplace
Premises
Food Safety Management System
Safety Statement
Responsible Person
Employee
Contractor
Visitor
Guest
Near Miss
Incident
Accident
Emergency
First Aid
Safety Data Sheet
Occupational Health
Risk Matrix
Preventive Action
Corrective Action
High-Risk Activity
Safety Representative
Safety Officer
Food Handler
Cross-Contamination
Temperature Control
Monitoring
Review Period
Safety Check
Evacuation Procedure
Assembly Point
Fire Safety Equipment
Training Record
Clauses
Risk Identification
Risk Assessment Methods
Control Measures
Safety Management
Emergency Procedures
Fire Safety
Food Safety
Workplace Safety
Employee Training
Equipment Safety
Chemical Safety
Manual Handling
Personal Protective Equipment
First Aid
Accident Reporting
Environmental Safety
Occupational Health
Security Measures
Customer Safety
Maintenance Procedures
Monitoring and Review
Compliance Requirements
Documentation Requirements
Roles and Responsibilities
Implementation Procedures
Risk Assessment Methods
Control Measures
Safety Management
Emergency Procedures
Fire Safety
Food Safety
Workplace Safety
Employee Training
Equipment Safety
Chemical Safety
Manual Handling
Personal Protective Equipment
First Aid
Accident Reporting
Environmental Safety
Occupational Health
Security Measures
Customer Safety
Maintenance Procedures
Monitoring and Review
Compliance Requirements
Documentation Requirements
Roles and Responsibilities
Implementation Procedures
Relevant Industries
Hotels and Resorts
Restaurants and Cafes
Bars and Nightclubs
Conference Centers
Tourism Facilities
Catering Services
Event Venues
Holiday Accommodations
Leisure Facilities
Food Service Operations
Relevant Teams
Operations
Health and Safety
Food Safety
Facilities Management
Human Resources
Quality Assurance
Maintenance
Front of House
Kitchen Operations
Security
Housekeeping
Guest Services
Risk Management
Compliance
Training and Development
Relevant Roles
General Manager
Operations Manager
Health and Safety Manager
Food Safety Supervisor
Facilities Manager
Human Resources Director
Restaurant Manager
Hotel Manager
Compliance Officer
Risk Assessment Coordinator
Quality Assurance Manager
Training Manager
Maintenance Supervisor
Department Heads
Front of House Manager
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