The Hospitality Risk Assessment is a crucial document required for hospitality businesses operating in New Zealand to comply with health and safety regulations and maintain appropriate risk management practices. It is designed to be used when establishing new venues, conducting regular safety reviews, or updating existing risk management protocols. The document addresses requirements under the Health and Safety at Work Act 2015, Food Act 2014, Sale and Supply of Alcohol Act 2012, and other relevant New Zealand legislation. It includes comprehensive risk identification, assessment matrices, control measures, and implementation guidelines specific to hospitality operations. This assessment helps businesses demonstrate due diligence in risk management while protecting staff, customers, and business interests.
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1. Executive Summary: Overview of the key findings and critical risks identified in the assessment
2. Scope and Objectives: Defines the boundaries of the risk assessment and its intended outcomes
3. Venue Description: Detailed description of the premises, including layout, facilities, and operations
4. Risk Assessment Methodology: Explanation of the risk assessment approach and scoring system used
5. Hazard Identification: Comprehensive list of identified hazards across all operational areas
6. Risk Analysis: Assessment of likelihood and consequences for each identified hazard
7. Control Measures: Existing and proposed measures to mitigate identified risks
8. Training Requirements: Required staff training and competencies for risk management
9. Emergency Procedures: Procedures for handling emergencies and critical incidents
10. Monitoring and Review: Process for ongoing monitoring and periodic review of risk controls
1. Alcohol Service Risk Management: Specific risk assessment for venues serving alcohol
2. Entertainment Venue Considerations: Additional risks related to live entertainment or events
3. Outdoor Dining Areas: Risk assessment for outdoor seating and service areas
4. Commercial Kitchen Operations: Detailed assessment of kitchen-specific risks
5. Special Events Management: Risk considerations for hosting special events or functions
6. Accommodation Services: For venues providing overnight accommodation
7. Swimming Pool/Spa Facilities: Risk assessment for venues with pools or spa facilities
8. COVID-19 Safety Measures: Specific pandemic-related risk controls and procedures
1. Risk Assessment Matrix: Template for risk evaluation and scoring
2. Hazard Identification Checklist: Comprehensive checklist for identifying common hospitality hazards
3. Incident Report Forms: Templates for recording and reporting incidents
4. Emergency Contact List: List of emergency contacts and responsible personnel
5. Floor Plans and Evacuation Routes: Detailed venue layouts with marked emergency exits and assembly points
6. Equipment Safety Checklists: Safety inspection checklists for various equipment
7. Chemical Register: List of hazardous substances and their safety requirements
8. Training Records Template: Template for maintaining staff training records
9. Risk Control Implementation Schedule: Timeline and responsibilities for implementing control measures
10. Audit and Review Schedule: Schedule for periodic risk assessment reviews and audits
Relevant legal definitions
Hazard
Risk
Risk Assessment
Control Measure
Critical Control Point
PCBU (Person Conducting a Business
Reasonably Practicable
Worker
Workplace
Notifiable Incident
Emergency Procedure
Food Safety Program
Harm
Near Miss
PPE (Personal Protective Equipment)
Safe Operating Procedure
Safety Data Sheet
Likelihood
Consequence
Risk Matrix
Residual Risk
Hazardous Substance
Due Diligence
Food Handler
High-Risk Activity
Incident Report
Safety Officer
Competent Person
Risk Register
Risk Owner
Corrective Action
Preventive Action
Safe Work Method Statement
Duty of Care
Compliance
Audit
Monitoring
Review Period
Regulatory Authority
WorkSafe NZ
Risk
Risk Assessment
Control Measure
Critical Control Point
PCBU (Person Conducting a Business
Reasonably Practicable
Worker
Workplace
Notifiable Incident
Emergency Procedure
Food Safety Program
Harm
Near Miss
PPE (Personal Protective Equipment)
Safe Operating Procedure
Safety Data Sheet
Likelihood
Consequence
Risk Matrix
Residual Risk
Hazardous Substance
Due Diligence
Food Handler
High-Risk Activity
Incident Report
Safety Officer
Competent Person
Risk Register
Risk Owner
Corrective Action
Preventive Action
Safe Work Method Statement
Duty of Care
Compliance
Audit
Monitoring
Review Period
Regulatory Authority
WorkSafe NZ
Clauses
Scope and Purpose
Legal Compliance
Hazard Identification
Risk Assessment
Control Measures
Emergency Response
Food Safety
Workplace Safety
Fire Safety
Equipment Safety
Chemical Safety
Manual Handling
Security
Training and Competency
Incident Reporting
First Aid
Public Safety
Alcohol Service Safety
Environmental Safety
Electrical Safety
Building Safety
Contractor Management
Personal Protective Equipment
Health Monitoring
Record Keeping
Review and Audit
Communication Procedures
Crisis Management
Documentation Requirements
Responsibilities and Authorities
Legal Compliance
Hazard Identification
Risk Assessment
Control Measures
Emergency Response
Food Safety
Workplace Safety
Fire Safety
Equipment Safety
Chemical Safety
Manual Handling
Security
Training and Competency
Incident Reporting
First Aid
Public Safety
Alcohol Service Safety
Environmental Safety
Electrical Safety
Building Safety
Contractor Management
Personal Protective Equipment
Health Monitoring
Record Keeping
Review and Audit
Communication Procedures
Crisis Management
Documentation Requirements
Responsibilities and Authorities
Relevant Industries
Restaurants and Cafes
Hotels and Accommodation
Bars and Nightclubs
Event Venues
Catering Services
Resort Operations
Conference Centers
Tourist Attractions
Cruise Ship Operations
Food Service Contractors
Relevant Teams
Operations
Health and Safety
Risk Management
Compliance
Human Resources
Training and Development
Facilities Management
Food Service
Security
Maintenance
Front of House
Back of House
Events Management
Relevant Roles
Operations Manager
Health and Safety Officer
Restaurant Manager
Hotel General Manager
Risk Management Coordinator
Compliance Officer
Food Safety Supervisor
Facilities Manager
Human Resources Manager
Training Coordinator
Kitchen Manager
Bar Manager
Events Manager
Maintenance Supervisor
Security Manager
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