The Risk Assessment For Restaurant document is a critical compliance and safety tool for food service establishments operating in Indonesia. It is required under various regulations, including Law No. 18/2012 on Food and Minister of Health Regulation No. 1096/MENKES/PER/VI/2011, and should be implemented by all restaurant businesses to ensure compliance with local health and safety requirements. The assessment covers essential areas including food safety, workplace hazards, fire safety, and emergency procedures, providing a systematic approach to identifying and mitigating risks in restaurant operations. This document is particularly important in the Indonesian context where food safety standards are strictly regulated by BPOM and local health authorities, and regular updates are required to maintain operational permits and licenses.
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1. 1. Introduction: Overview of the assessment purpose, scope, and restaurant details
2. 2. Legal Framework: Reference to relevant Indonesian regulations and standards being followed
3. 3. Methodology: Description of risk assessment approach and scoring system used
4. 4. Food Safety Hazards: Assessment of biological, chemical, and physical hazards in food preparation and service
5. 5. Workplace Safety Hazards: Analysis of occupational hazards including burns, cuts, slips, and falls
6. 6. Fire and Emergency Risks: Evaluation of fire risks and emergency situation hazards
7. 7. Control Measures: Detailed preventive and control measures for identified risks
8. 8. Training Requirements: Required staff training programs for risk mitigation
9. 9. Monitoring and Review: Procedures for ongoing monitoring and periodic review of risk controls
10. 10. Incident Reporting: Systems for reporting and investigating incidents or near-misses
11. 11. Emergency Response: Emergency procedures and evacuation plans
1. Outdoor Dining Assessment: Include when restaurant has outdoor seating areas to assess weather-related risks and customer safety
2. Delivery Services Risk Analysis: Required if restaurant offers delivery services, covering transportation and food safety during delivery
3. Entertainment Venue Risks: Include for restaurants with live entertainment or performance areas
4. Buffer Kitchen Operations: Add for restaurants with separate prep or satellite kitchens
5. Cultural/Religious Food Handling: Include when restaurant handles specific cultural or religious dietary requirements (e.g., Halal)
6. Special Equipment Risks: Required for restaurants using specialized cooking equipment (e.g., wood-fired ovens, traditional cooking methods)
1. Schedule A: Risk Assessment Matrices: Detailed risk scoring matrices and assessment criteria
2. Schedule B: HACCP Flow Charts: Process flow charts for critical control points in food preparation
3. Schedule C: Safety Inspection Checklists: Daily, weekly, and monthly safety inspection checklists
4. Schedule D: Emergency Contact Information: List of emergency contacts and response procedures
5. Schedule E: Training Records Template: Templates for recording staff safety and hygiene training
6. Appendix 1: Equipment Safety Guidelines: Detailed safety procedures for kitchen equipment
7. Appendix 2: Chemical Storage and Handling: Procedures for safe storage and handling of cleaning chemicals
8. Appendix 3: Incident Report Forms: Templates for incident reporting and investigation
9. Appendix 4: Food Safety Controls: Detailed food safety control measures and monitoring procedures
Relevant legal definitions
Clauses
Relevant Industries
Food Service
Hospitality
Restaurant Industry
Catering Services
Fast Food
Fine Dining
Cafe and Bistro
Food Court Operations
Hotel Food Services
Institutional Food Services
Relevant Teams
Operations
Food Safety
Quality Assurance
Kitchen Operations
Health and Safety
Compliance
Risk Management
Training and Development
Facilities Management
Human Resources
Relevant Roles
Restaurant Owner
General Manager
Operations Manager
Health and Safety Manager
Food Safety Coordinator
Kitchen Manager
Head Chef
Quality Assurance Supervisor
Compliance Officer
Risk Management Specialist
Restaurant Supervisor
Facilities Manager
Training Coordinator
Human Resources Manager
Environmental Health Officer
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