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Catering Risk Assessment — Done in 2 Minutes
Describe your catering operation. We write a UK-compliant risk assessment instantly — covering Food Safety Act 1990, HACCP, COSHH, and manual handling.
How It Works
1. Describe Your Operation
Tell us about your catering type, venue, equipment, and team size. Takes under 60 seconds.
2. Let the app take the strain
Anyrisks produces a fully written, UK-compliant catering risk assessment covering food safety, COSHH, and manual handling.
3. Instant Download and Use
Download immediately. Share with your team, keep on-site, or submit to a venue or Environmental Health Officer.
What It Covers
Every catering risk assessment is written in full — not a blank template — and covers all critical areas for safe food service.
Food preparation and cooking hazards — heat, sharp implements, raw meat
Transportation of hot food and chilled stock — temperature control under Food Hygiene Regulations 2006
Temporary and outdoor kitchen setup — generators, LPG, gazebos
HACCP food safety management system — Regulation (EC) No 852/2004 Article 5
Allergen management — Food Information Regulations 2014
COSHH 2002 for cleaning and sanitising agents
Manual handling — MHOR 1992 for heavy equipment and hot trays
Waste management on-site including food waste controls
Event-site catering logistics — power, water supply, drainage
Staff supervision ratios and food hygiene certificate requirements
Works For
From festival pitches to hospital canteens, Anyrisks covers every type of catering operation.
What Customers Say
“We cater for outdoor festivals and the assessment covered LPG, outdoor kitchen setup, and allergen controls perfectly. Satisfied our EHO on the first visit.”
Rachel Beaumont
Festival Caterer, Bristol
“Used it for a corporate event for 300 guests. The HACCP and allergen sections were thorough enough to satisfy our client’s H&S team on the day.”
Mark Duggan
Corporate Caterer, London
“As a mobile caterer I need a fresh risk assessment for different sites. Anyrisks makes it quick to generate one tailored to each location and setup.”
Lisa Whitmore
Mobile Caterer, Yorkshire
Join thousands of UK businesses getting risk assessments done in minutes.
You'll be delighted with your Risk Assessment, or your money back.
Anyrisks vs DIY Templates
| Anyrisks | DIY / Templates | |
|---|---|---|
| Written in full — not a blank form | ✓ | ✗ |
| HACCP food safety system included (EC 852/2004 Art. 5) | ✓ | ✗ |
| Allergen controls — Food Information Regulations 2014 | ✓ | ✗ |
| COSHH for cleaning chemicals covered | ✓ | ✗ |
| Specific to your setup, venue and team | ✓ | ✗ |
| Ready in under 2 minutes | ✓ | ✗ |
| Instant PDF and Word download | ✓ | Sometimes |
Common Catering Hazards
Illustrative hazards covered in a typical catering risk assessment. Your assessment is tailored to your specific operation.
| Hazard | People at Risk | Control Measures | Risk Rating |
|---|---|---|---|
| Burns from hot cooking equipment and surfaces | Kitchen staff, volunteers | Oven gloves mandatory; hot surface signage; burn first aid kit on site | High |
| Cross-contamination of allergens or raw/cooked food | Customers with allergies, all customers | Separate prep boards; allergen matrix displayed; staff briefed on Food Info Regs 2014 | High |
| LPG or gas leaks from mobile cooking equipment | Staff, public nearby | Gas Safe registered equipment checks; extinguisher on site; 3m exclusion zone | High |
| Manual handling — heavy pots, equipment, stock | Kitchen and delivery staff | MHOR 1992 assessment; trolleys provided; team lifts for loads over 25 kg | Medium |
| Slips on wet kitchen or service floor | All staff | Non-slip matting; wet floor signs; regular inspection during service | Medium |
| Food spoilage — temperature excursions | All customers | Temperature logs maintained; hot food above 63°C; cold food below 5°C (Food Hygiene Regs 2006) | High |
Illustrative only. Your assessment will be tailored to your specific catering operation and venue.
Catering Risk Assessments and UK Law
Your legal duties as a catering operator in the UK.
Food Safety Act 1990
Section 7 of the Food Safety Act 1990 makes it a criminal offence to render food injurious to health. Section 14 prohibits selling food not of the nature, substance, or quality demanded. Environmental Health Officers have powers of entry, inspection, and closure under Section 32. A documented risk assessment and HACCP plan are primary defences in any enforcement action.
Food Hygiene Regulations 2006 and EC 852/2004
The Food Hygiene (England) Regulations 2006 implement Regulation (EC) No 852/2004. Article 5 requires all food business operators to implement a HACCP-based food safety management system. Temperature controls — hot food above 63°C and cold food below 5°C — are mandatory. Failure to implement HACCP is an absolute offence regardless of whether contamination occurred.
MHSWR 1999 and HSWA 1974
Regulation 3(1) of the Management of Health and Safety at Work Regulations 1999 requires every employer to make a suitable and sufficient assessment of risks to employees and non-employees. For catering this covers burns, manual handling, slips, and gas equipment hazards. Section 3 of the HSWA 1974 extends this duty of care to members of the public — including customers and event attendees near catering operations.
COSHH 2002 and EHO Inspection Triggers
COSHH Regulation 6 requires a risk assessment before use of cleaning chemicals and sanitisers. EHO inspections are triggered by: a customer complaint, a food poisoning report, an FSA alert, or routine inspection based on your Food Hygiene Rating Scheme score. Businesses rated 0 or 1 face priority re-inspection. A current risk assessment and HACCP records are key evidence reviewed during any EHO visit.
Frequently Asked Questions
Is a catering risk assessment a legal requirement?
Yes. Under Regulation 3(1) of the Management of Health and Safety at Work Regulations 1999, all catering employers must carry out a suitable and sufficient written risk assessment. Additionally, Article 5 of Regulation (EC) No 852/2004 requires all food business operators to implement a HACCP-based food safety management system. Both apply regardless of business size.
What is the legal basis for HACCP in catering?
HACCP is mandated by Regulation (EC) No 852/2004 Article 5, implemented in England by the Food Hygiene (England) Regulations 2006. The requirement covers all food business operators — including mobile caterers, event caterers, and pop-up stalls. HACCP records are the primary defence in any Environmental Health enforcement action and are reviewed as part of the Food Hygiene Rating Scheme inspection.
When can an EHO inspect my catering business?
Environmental Health Officers have powers of entry under Section 32 of the Food Safety Act 1990. An EHO inspection can be triggered by: a customer complaint, a food poisoning report, a Food Standards Agency alert, or routine inspection based on your Food Hygiene Rating Scheme score. Businesses rated 0 or 1 on the FHRS face priority re-inspection. Having a current risk assessment and HACCP records is essential.
Does my catering risk assessment need to cover allergens?
Yes. The Food Information Regulations 2014 require food businesses to declare the 14 major allergens in food sold or provided. An allergen management section — including preparation controls and staff briefing — should form part of your catering risk assessment. Anyrisks includes allergen controls when you describe your menu and operation.
I cater outdoors using LPG — is that covered?
Yes. Describe your outdoor setup including gas equipment and the assessment will include LPG handling, gas safety checks, emergency procedures, and the 3-metre exclusion zone requirements. Equipment must be serviced by a Gas Safe registered engineer, and this should be documented in your risk assessment records.
How long does it take?
Under 2 minutes. Describe your catering operation and Anyrisks produces a fully written risk assessment instantly, including PDF and Word download.
Related Risk Assessments
Market Stall Risk Assessment
For outdoor food traders — covers LPG, gazebo stability, DSEAR 2002 and local authority permits.
Event Risk Assessment
For events where catering is one component — covers crowd safety, site layout, and SAG requirements.
Small Business Risk Assessment
For catering businesses under 5 employees — covers MHSWR Reg 3(2) record-keeping duties.