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1. Special Equipment Assessment: Detailed risk assessment for specialized kitchen equipment, required when non-standard or high-risk equipment is present

2. Chemical Handling Procedures: Specific procedures for handling cleaning chemicals, needed when industrial cleaning agents are used

3. High-Risk Food Preparation Areas: Additional controls for areas handling raw meat or high-risk foods, required for kitchens preparing these items

4. External Contractor Management: Procedures for managing external maintenance contractors, needed when regular external services are used

5. Special Dietary Preparation Areas: Controls for allergen management and cross-contamination, required for kitchens handling special dietary requirements

1. Schedule 1: Risk Assessment Matrix: Detailed risk rating matrix and scoring system

2. Schedule 2: Hazard Checklist: Comprehensive checklist of common kitchen hazards for regular inspections

3. Schedule 3: Incident Report Form: Template for reporting accidents and near-misses

4. Schedule 4: Safety Equipment Inventory: List of required safety equipment and inspection schedule

5. Schedule 5: Training Record Template: Template for recording staff safety training

6. Appendix A: Floor Plan: Kitchen layout marking key hazard areas and safety equipment locations

7. Appendix B: Emergency Contact List: List of emergency contacts and response procedures

8. Appendix C: Chemical Register: Inventory of all chemicals used and their safety data sheets