Risk Assessment

Risk assessment is a structured process for identifying hazards or threats, evaluating how likely they are to occur and how serious their consequences could be, and deciding what controls are needed. In a restaurant, risk assessments may cover food safety, allergens, equipment, workplace health and safety, suppliers, service operations and business continuity.

Core steps in a risk assessment

1. Identify hazards: determine what could cause harm or operational failure.
2. Identify who or what may be affected: guests, employees, products, equipment or the business.
3. Evaluate likelihood and severity: assess how probable the event is and how serious the outcome could be.
4. Determine controls: eliminate the hazard where possible or reduce the risk through suitable measures.
5. Assign responsibility: define who will implement and monitor the controls.
6. Review: update the assessment when the menu, process, equipment or operating conditions change.

Restaurant example

Before introducing a raw oyster bar, a restaurant assesses supplier approval, receiving temperatures, cold storage, shellfish traceability, shucking hygiene, cross-contamination and guest communication. Controls are selected for the specific hazards and the applicable food-safety requirements.

Risk assessment versus hazard analysis

Risk assessment is a broad method for evaluating potential harm in many areas. Hazard analysis is a specific food-safety process used within HACCP and related systems to identify and evaluate food hazards at each process step.

Chef’s tip: Prioritize risks based on evidence and consequences. A useful assessment identifies practical controls and a review date rather than simply assigning a colour or score.

Key distinction: Risk assessment evaluates likelihood and severity and determines controls; it is not merely a list of hazards.