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Cafe Safety Risk Assessment

Cafe Safety Risk Assessment

  • • 100% Compliant with Australian WHS Acts & Regulations
  • • Fully Editable MS Word & PDF Formats Included
  • • Pre-filled Content – Ready to Deploy Immediately
  • • Customisable – Easily Add Your Logo & Site Details
  • • Includes 2 Years of Free Compliance Updates

Cafe Safety Risk Assessment

Product Overview

Identify and control organisational risks associated with Cafe operations using this management-level Cafe Safety Risk Assessment, focused on planning, governance, and system-wide WHS controls rather than task-by-task procedures. Support your Due Diligence obligations under the WHS Act, minimise operational liability, and provide clear evidence of a structured WHS Risk Management approach for your cafe business.

Risk Categories & Hazards Covered

This document assesses risks and outlines management controls for:

  • WHS Governance, Roles & Consultation: Assessment of PCBU responsibilities, allocation of WHS duties, consultation with workers, and safety committee structures appropriate for cafe environments.
  • Risk Management & Change Management Systems: Management of hazard identification, risk assessment, control implementation, and review processes, including controls for menu changes, new equipment, and layout modifications.
  • Plant & Equipment Management (Including Automated Coffee Machines): Systems for selection, procurement, inspection, maintenance, guarding, and isolation of coffee machines, grinders, dishwashers, refrigeration and other cafe plant.
  • Barista Operations & Coffee Machine Use (System-Level Controls): Organisational controls for safe programming, lock-out features, workflow design, and standardised procedures for barista tasks, without prescribing step-by-step work methods.
  • Thermal & Burn Hazards (Hot Liquids, Steam, Surfaces): Management of exposure to hot beverages, steam wands, ovens, grills, dishwashers and heated surfaces through equipment selection, layout, PPE policy and safe serving systems.
  • Manual Handling & Ergonomics: Assessment of lifting, carrying, repetitive tasks and workstation design, including stock handling, milk and bean deliveries, under-bench storage and prolonged standing.
  • Slips, Trips, Housekeeping & Floor Safety: Protocols for floor surface selection, spill response, matting, drainage, cleaning regimes and traffic management in service, kitchen and customer areas.
  • Chemical, Allergen & Food Safety Interface with WHS: Integration of cleaning chemicals, sanitisers and food allergen controls with WHS systems, including labelling, storage, SDS access and worker exposure management.
  • Electrical, Fire & Emergency Preparedness: Management of electrical safety, testing and tagging, fire detection and suppression equipment, emergency exits, evacuation procedures and first aid readiness.
  • Psychosocial Risks, Workload & Fatigue: Assessment of peak service pressures, customer aggression, extended hours, fatigue, bullying and stress, and the organisational controls required to manage psychosocial hazards.
  • Training, Competency & Supervision: Systems for induction, barista competency, equipment-specific training, refresher training and supervision arrangements for new and young workers.
  • Incident Reporting, Investigation & Corrective Actions: Processes for reporting near misses and injuries, root cause analysis, corrective action tracking and communication of lessons learned.
  • Contractor, Supplier & Service Technician Management: Controls for external technicians, delivery drivers and contractors, including access controls, permits, induction and verification of competencies.
  • Workplace Environment, Layout & Amenities: Assessment of cafe layout, workflow, lighting, noise, ventilation, storage, staff amenities and customer interface areas to optimise safety and efficiency.

Who is this for?

This Risk Assessment is designed for Cafe Owners, Franchisees, Operations Managers and Safety Managers responsible for planning, overseeing and documenting safe cafe operations at an organisational level.

Hazards & Risks Covered

Hazard Risk Description
1. WHS Governance, Roles & Consultation
  • • Unclear WHS responsibilities between business owner, manager, supervisors and workers
  • • Lack of genuine consultation with workers about safety issues and changes to café operations
  • • No formal WHS policy or objectives aligned with WHS Act 2011 duties of PCBUs and officers
  • • Inadequate consideration of workers’ views when introducing new equipment or processes (e.g. new coffee machines)
  • • Failure to allocate adequate resources (time, budget, personnel) to manage WHS risks
  • • Poor reporting culture leading to under‑reporting of incidents, near misses and hazards
2. Risk Management & Change Management Systems
  • • No formal, documented process for identifying, assessing and controlling WHS risks
  • • Ad hoc introduction of new menu items, equipment or barista processes without risk assessment (e.g. automated coffee machine upgrades, new grinders, new cleaning chemicals)
  • • Failure to review controls after incidents or near misses
  • • Inadequate involvement of workers in risk identification and control development
  • • Lack of structured process for managing seasonal peak periods (e.g. staff fatigue, overcrowding behind counter)
  • • Failure to assess cumulative risks from interacting systems (e.g. hot surfaces, tight spaces, high customer volumes)
3. Plant & Equipment Management (Including Automated Coffee Machines)
  • • Inadequate selection and procurement of café equipment leading to inherent safety issues (e.g. unguarded hot surfaces, unstable shelving, non‑compliant electrical equipment)
  • • Lack of documented pre‑use inspection and maintenance systems for coffee machines, grinders, dishwashers, fridges, mixers and other plant
  • • Failure to manage safety features of automated coffee machines (e.g. interlocks, pressure relief, automatic cleaning cycles)
  • • Uncontrolled access to plant by untrained staff, contractors or visitors
  • • Use of damaged or makeshift equipment (e.g. cracked jugs, faulty cords, unstable stools or ladders)
  • • No system for isolating, tagging and removing defective equipment from service
  • • Poor integration of new automated coffee machines into existing power supply, ventilation and drainage systems
4. Barista Operations & Coffee Machine Use (System-Level Controls)
  • • Inadequate system for training and authorising baristas to operate manual and automated coffee machines, grinders and hot water systems
  • • Lack of standardised procedures for safe coffee preparation, milk texturing, and jug handling leading to burns and scalds
  • • High production pressure and time targets increasing the likelihood of shortcuts and unsafe practices
  • • Poor configuration of barista workstations resulting in awkward reaches, cramped spaces and increased collision risk between staff
  • • No systematic control over coffee grinder settings, use and cleaning, increasing risk of contact with sharp or moving parts
  • • Failure to coordinate barista tasks with other café activities, leading to congestion and cross‑over of hot drinks and customer flows
5. Thermal & Burn Hazards (Hot Liquids, Steam, Surfaces)
  • • Inadequate systems to control exposure to hot liquids, steam wands, boilers and hot food equipment
  • • No clear procedures for handling and transporting multiple hot beverages during peak times
  • • Poorly located or unshielded hot water urns, kettles, soup warmers and toasters accessible to untrained staff or customers
  • • Lack of organised response procedures for scald and burn injuries, including first aid
  • • Inadequate control of children and vulnerable customers near hot service counters and self‑service areas
  • • Automated coffee machines running unsupervised cleaning or flushing cycles in public‑access areas
6. Manual Handling & Ergonomics
  • • No systematic assessment of manual handling tasks such as lifting milk crates, coffee bean bags, dishwasher racks and moving furniture
  • • Poorly designed barista and food prep workstations causing repetitive strain, awkward postures and overreach (e.g. high shelving, low benches, twisting to reach grinders)
  • • Inadequate systems for safe delivery and storage of heavy items, including poor pallet or delivery drop locations
  • • Lack of rotation of staff between tasks, leading to prolonged standing, repetitive wrist and shoulder movements (e.g. tamping, pouring, polishing cutlery)
  • • Use of unstable step stools or makeshift stands to access high storage
  • • No procedure for assessing and accommodating workers with pre‑existing musculoskeletal conditions
7. Slips, Trips, Housekeeping & Floor Safety
  • • No structured cleaning and spill response system in high‑risk areas (coffee station, dishwashers, entry points, toilets)
  • • Inadequate matting or non‑slip surfaces where water, coffee, milk or food frequently spill
  • • Poor storage and housekeeping leading to cluttered walkways, obstructed exits and tripping hazards (e.g. boxes, bins, cables)
  • • Inadequate drainage around coffee machines, sinks and dishwashers causing standing water
  • • Cleaning processes carried out during busy trading without controls, increasing slip risk to workers and customers
  • • Insufficient lighting in back‑of‑house, storage, and waste areas contributing to trips and falls
8. Chemical, Allergen & Food Safety Interface with WHS
  • • Lack of a chemical management system for cleaning agents, sanitisers, descalers and machine cleaning products
  • • Inadequate access to or understanding of Safety Data Sheets (SDS) and label instructions, especially for automated coffee machine cleaning cycles
  • • Inappropriate storage, decanting or mixing of chemicals increasing risk of exposure, inhalation or incompatible reactions
  • • Poor allergen management system for handling nuts, dairy alternatives and other allergens in the barista area, increasing risk to workers and customers
  • • Inadequate separation between food and chemical storage and use areas
  • • No process for ensuring staff with sensitivities or allergies are identified and controls are implemented
9. Electrical, Fire & Emergency Preparedness
  • • No systematic testing and tagging program for portable electrical equipment (e.g. grinders, blenders, kettles, extension leads)
  • • Overloaded power boards, inappropriate use of extension leads and unapproved modifications to electrical installations
  • • Inadequate fire detection, firefighting equipment and emergency lighting for café layout and equipment load
  • • Staff not trained in emergency procedures, including coffee machine and gas equipment shutdown during fire or power failure
  • • Blocked or poorly signed emergency exits and evacuation routes, especially during busy periods or due to storage practices
  • • Failure to consider electrical and fire loads when introducing new high‑power appliances or automated machines
10. Psychosocial Risks, Workload & Fatigue
  • • High work intensity and sustained peak demand periods leading to fatigue, stress and reduced attention to safety procedures
  • • Inadequate staffing levels or poorly designed rosters resulting in excessive work hours or insufficient breaks
  • • Customer aggression or unreasonable behaviour towards staff (e.g. complaints about wait times, orders, or pricing)
  • • Lack of clarity around performance expectations, job roles and support during busy periods
  • • Poor communication and conflict management between staff and supervisors
  • • Limited systems to identify and respond to mental health concerns among workers
11. Training, Competency & Supervision
  • • No structured WHS induction program for new baristas and café staff
  • • Inconsistent competency standards for operating coffee machines (manual and automated), grinders, dishwashers and other plant
  • • Insufficient supervision of young, new or temporary workers, particularly during busy periods
  • • Lack of refresher training on key WHS topics (e.g. emergency procedures, manual handling, chemical safety)
  • • Training delivered informally without records, making it difficult to verify competence or meet due diligence obligations
  • • Failure to ensure contractors (e.g. equipment technicians, cleaners) understand café‑specific WHS requirements
12. Incident Reporting, Investigation & Corrective Actions
  • • Under‑reporting of injuries, near misses, equipment faults and customer incidents due to cultural or procedural barriers
  • • No clear procedure for prompt incident notification, recording and investigation in line with WHS legislation
  • • Failure to identify root causes and systemic issues, resulting in repeated similar incidents (e.g. burns, slips, manual handling injuries)
  • • Inadequate follow‑up on corrective actions, with controls not implemented or reviewed for effectiveness
  • • Lack of mechanism to share lessons learned with all staff and integrate findings into training and procedures
13. Contractor, Supplier & Service Technician Management
  • • No system to ensure maintenance contractors, coffee machine technicians and cleaners operate safely while on site
  • • Lack of coordination between café operations and contractor work, leading to conflicts in space, access and emergency procedures
  • • Inadequate vetting of contractor competence, licences and insurances
  • • Poor communication of café‑specific hazards to visiting suppliers and delivery drivers
  • • Failure to manage safety when major upgrades or installations occur during trading hours (e.g. new automated coffee machine installation, electrical works)
14. Workplace Environment, Layout & Amenities
  • • Café layout not designed with safe workflow in mind, causing congestion around coffee machines, counters and doorways
  • • Insufficient separation between staff work areas and customer circulation, particularly near hot drink pass and payment points
  • • Inadequate staff amenities (break areas, drinking water, seating) contributing to fatigue and discomfort
  • • Poor indoor air quality or inadequate ventilation near coffee roasting (if applicable), cooking equipment and cleaning chemical use
  • • Noise from grinders, dishwashers, music and customers affecting communication and concentration
  • • Temperature extremes in work areas due to ovens, windows, or poorly balanced air‑conditioning

Need to add specific hazards for your workplace?

Don't worry if a specific hazard isn't listed above. Once you purchase, simply log in to your Client Portal and add your own custom hazards at no extra cost. We take care of the hard work—creating the risk ratings and control measures for free—to ensure your document is compliant within minutes.

Legislation & References

This document was researched and developed to align with:

  • Work Health and Safety Act 2011
  • Work Health and Safety Regulations 2017
  • Model Code of Practice – How to Manage Work Health and Safety Risks: Guidance on risk management processes and control measures.
  • Model Code of Practice – Managing the Work Environment and Facilities: Requirements for workplace layout, amenities, lighting, ventilation and access.
  • Model Code of Practice – Managing the Risks of Plant in the Workplace: Guidance on selection, use, guarding, inspection and maintenance of plant and equipment, including coffee machines and kitchen equipment.
  • Model Code of Practice – Hazardous Manual Tasks: Guidance on identifying and controlling manual handling and ergonomic risks in cafe operations.
  • Model Code of Practice – Managing the Risk of Falls at Workplaces: Principles for controlling slip, trip and fall risks in customer and back-of-house areas.
  • Model Code of Practice – Managing the Work Environment and Facilities: Direction on safe workplace design, amenities and environmental conditions.
  • AS/NZS ISO 31000:2018: Risk management — Guidelines
  • AS/NZS 4801 / ISO 45001 (as applicable): Occupational health and safety management systems — Requirements for systematic WHS management.
  • AS 4674-2004: Design, construction and fit-out of food premises, supporting safe cafe layout and hygiene interfaces with WHS.
  • AS/NZS 3760: In-service safety inspection and testing of electrical equipment used in cafe operations.
  • AS 1851: Routine service of fire protection systems and equipment relevant to cafe fire safety.
Standard Risk Assessment Features (Click to Expand)
  • Comprehensive hazard identification for all activities
  • Risk rating matrix with likelihood and consequence analysis
  • Existing control measures evaluation
  • Residual risk assessment after controls
  • Hierarchy of controls recommendations
  • Action priority rankings
  • Review and monitoring requirements
  • Consultation and communication records
  • Legal compliance references
  • Sign-off and approval sections

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