Sort What Belongs in the Risk Assessment

Separate hazards, exposed people, controls, and review triggers in a basic risk assessment. A restaurant manager writes "kitchen risk: hot, busy, slippery" and calls the assessment done. Hazard Who may be harmed Existing or needed control Review trigger Wet tile at dish return during dinner rush Dishwashers, servers crossing to the pass, and cleaners Non-slip mat fixed in place and spill response within two minutes Menu launch increases fryer volume by 40 percent Unlabeled sanitizer in secondary spray bottle New weekend staff assigned to closing cleanup Chemical labels and storage separation checked weekly

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