RA-HS21 Outside Catering Event
| File Reference : | RA-HS21 Outside Catering Event |
This example risk assessment has been prepared using the
F-HS20 General Risk Assessment form template - a purpose-built template designed to focus entirely on what matters: identifying hazards, rating risk and recording controls, without any unnecessary fields getting in the way.
The file is supplied in fully editable MS Word format and can be easily customised and saved to Google Docs format if required. The document uses pre-defined style formatting throughout with styles to match the risk-ratings which are input using select boxes pre-populated with all possible risk ratings. All text is in Calibri font for improved readability.
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Outside Catering and Events Risk Assessment
This fully completed outside catering and events risk assessment example has been prepared by a qualified health and safety professional. It covers a typical range of hazards, risks and associated control measures for food preparation, cooking, serving and cleaning at outside catering events and temporary food establishments and can be used as a starting point when developing your own risk assessment documentation.
What Does This Outside Catering Risk Assessment Cover?
This risk assessment identifies the key hazards associated with outside catering and events including;
- Burns and scalds from hot cooking equipment — contact with hot surfaces, open flames, hot oil and boiling liquids during outdoor catering
- LPG and gas equipment hazards — use of LPG cylinders and gas-fired cooking equipment creating fire, explosion and gas leak risks
- Slips and trips at outdoor events — uneven ground, wet grass, cables and crowded conditions causing falls to staff and public
- Manual handling of catering equipment and supplies — lifting and carrying of heavy catering boxes, gas cylinders and bulk provisions
- Food hygiene and contamination — inadequate temperature control, cross-contamination or poor hygiene causing food poisoning
Each hazard includes an inherent risk rating ranging from Moderate to Substantial, and a comprehensive listing of applicable control measures covering areas such as;
- Heat-resistant gloves, public exclusion zones and first aid burns kit at cooking stations
- Gas equipment installed by a registered engineer; LPG cylinders secured and leak-checked before lighting
- Site ground assessment, cable management, anti-slip matting and wet weather contingency plans
- Trolleys for heavy loads, cylinder trolleys for gas cylinders and manual handling training
- Food safety management systems, temperature monitoring and allergen controls
A residual risk rating is then assigned to each hazard, demonstrating how effective risk management reduces overall risk to a tolerable level.
A Professional, Easy-to-Use Risk Assessment Template
This document uses colour-coded header styles matched to risk ratings, making it quick to read and easy to communicate during toolbox talks and worker training. A built-in risk rating matrix supports consistent evaluation of likelihood and consequence, and hazard pictograms using internationally recognised ISO warning symbols are included alongside relevant hazard entries — improving clarity and helping to highlight risks and mandatory controls.
The result is a completed risk assessment that looks professional, reads clearly, and demonstrates a structured and effective approach to risk management.
Who Is This Risk Assessment Template Suitable For?
This outside catering and events risk assessment template is suitable for health and safety advisers, catering managers, event organisers and any employer with a duty to assess risks associated with outdoor catering activities. It can be implemented as a standalone document or as part of a broader occupational health and safety management system aligned with ISO 45001.
Note: This example risk assessment is supplied for use as guidance only and should be reviewed and completed by a competent person.