Every event catering business must carry out a risk assessment to identify hazards, who might be harmed, and how risks can be controlled.

The law requires that employers record risk assessments in writing if they have five or more staff, but even smaller businesses benefit from having them documented. For caterers, this means assessing hazards such as fire from cooking equipment, slips and trips in busy service areas, burns from hot food and oil, manual handling during setup, and food hygiene risks. Once hazards are identified, you must put realistic control measures in place and review them regularly, especially when working in new venues or temporary kitchens. Many event caterers worry about missing key hazards or using the wrong format. Our Event Catering Risk Assessment Template is pre-filled with the most common catering risks and provides a professional structure that can be quickly adapted to your specific events, venues, or team size.

Your risk assessment should be specific to your business, covering all activities and environments where staff and guests may be at risk.

This includes hazards such as fire from gas cylinders or portable cooking equipment, burns from hot oil or ovens, slips and trips during setup or service, musculoskeletal injuries from moving heavy tables or catering kit, and food poisoning from poor temperature control. You must also identify who might be harmed — such as catering staff, agency workers, contractors, or guests — and set out the measures you’ll take to reduce risks. It’s also essential to keep records updated and review them whenever your operations or venues change. Our Event Catering Risk Assessment Template provides an easy-to-use framework covering these areas, ensuring you can demonstrate compliance if asked by a client, venue, or inspector.

Yes — a written health and safety policy is a legal requirement if you employ five or more people, and strongly recommended for all event caterers.

Even if you have fewer than five staff, having a policy shows clients and regulators that your business takes safety seriously. A health and safety policy sets out who is responsible for different aspects of safety, how risks will be managed, and the standards expected of staff. For event caterers, this might cover issues such as safe food preparation, working with gas or electrical appliances, handling heavy equipment, and setting up safely in temporary venues. Our Health and Safety Policy Template is designed to be customised to reflect your operations, saving you time while helping you stay compliant.

Event catering businesses must comply with food hygiene, fire safety, and workplace safety regulations to protect staff, guests, and contractors.

The Health and Safety at Work etc. Act 1974 requires every employer to provide a safe working environment, which applies directly to catering operations at weddings, corporate events, festivals, and private functions. This includes carrying out regular risk assessments, providing staff training, maintaining equipment, and ensuring venues or temporary setups meet fire and safety standards. Food hygiene must comply with the Food Safety Act 1990 and Food Hygiene Regulations, while hazardous substances are regulated under COSHH. Many event caterers find compliance difficult due to working in varied venues such as marquees or pop-up kitchens. Our Event Catering Health and Safety Template Bundle includes all the key tools — from risk assessments to policies — to make meeting these obligations straightforward.

Fire is one of the most significant risks in event catering due to the use of gas appliances, hot oil, electrical equipment, and temporary venues such as marquees.

The Regulatory Reform (Fire Safety) Order 2005 requires businesses to carry out a fire risk assessment and put appropriate controls in place. For caterers, this may involve installing fire extinguishers and fire blankets, training staff on evacuation procedures, keeping exit routes clear, and ensuring gas cylinders are stored and connected safely. Portable electrical equipment should also be regularly checked for faults before use. Fire safety measures are especially important in temporary structures where fires can spread quickly. Our Fire Risk Assessment Template & Essential Fire Safety Bundle help you create compliant, professional documents that clients and venues will expect to see.

Event caterers must provide clear and accurate allergen information for every menu item they prepare or serve.

Under the Food Information Regulations 2014 and Natasha’s Law, you must declare the presence of any of the 14 major allergens in your food. This applies whether you’re serving plated meals, buffets, or pre-packed items. Failing to manage allergens properly can cause severe allergic reactions, which may result in emergency medical treatment or legal claims against your business. Best practice includes keeping an up-to-date allergen register, training staff on how to answer guest questions, and avoiding cross-contamination by using separate preparation areas and utensils. Our Event Catering Health and Safety Template Bundle includes risk assessments, policies and guidance that help you stay compliant and protect your guests.

Yes — any use of hazardous substances in catering requires a COSHH risk assessment.

Event catering businesses regularly use cleaning products, fuel gases, and other substances that fall under the Control of Substances Hazardous to Health (COSHH) Regulations 2002. Risks include chemical burns, skin irritation, respiratory problems, or even fire and explosion hazards when fuels are stored incorrectly. COSHH assessments should outline how substances are stored, handled, and disposed of, as well as the PPE required for staff. Our COSHH Risk Assessment Templates make this process easy, giving you ready-made documents tailored to common chemicals used in catering and ensuring your business complies with the law – a Blank COSHH Assessment Template is also available for substances we have not yet covered.

Slips, trips, and falls are some of the most common causes of workplace accidents in catering.

Spills from drinks, wet weather conditions at outdoor events, trailing cables from equipment, and cluttered workspaces all increase the risk. Consequences can include sprains, fractures, or head injuries, which could impact staff or guests. A proper risk assessment should identify these hazards in advance and outline controls such as cleaning spills immediately, using non-slip mats, keeping walkways clear, and ensuring staff wear suitable footwear. Our Event Catering Risk Assessment Template already includes slips, trips, and falls as a key hazard, helping you put proactive controls in place before an event starts.

Young and inexperienced workers are more likely to be injured because they may not fully recognise hazards or have the confidence to ask for help.

Event catering environments involve hot equipment, sharp tools, cleaning chemicals, heavy lifting, and fast-paced service, all of which can be particularly risky for less experienced staff. Employers have a legal duty under the Management of Health and Safety at Work Regulations to assess the specific risks to young workers and take extra care to keep them safe. This means providing tailored induction training, close supervision, and restricting access to high-risk tasks until they are competent. For example, young staff should not be left unsupervised with fryers, gas equipment, or hazardous chemicals.

Our Young Workers Risk Assessment Template & Young Workers Guidance Sheet help catering businesses identify these risks, set safe limits, and put robust controls in place — giving you peace of mind that your younger employees are properly protected while gaining valuable experience.

Yes — all workplace accidents must be recorded, and some must be formally reported under RIDDOR.

Accident recording is required under health and safety law to show that risks are being monitored and to prevent repeat incidents. For caterers, this could include burns, cuts, falls, or food-related illness. If an accident leads to time off work, hospital treatment, or involves a member of the public, it may need to be reported to the HSE under the Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR). Keeping accurate records protects your staff and demonstrates compliance if inspected. Our Accident Report Form template gives you a professional and compliant way to log incidents quickly and clearly.

Event catering is a fast-moving industry where time is often limited, so efficiency is vital.

Trying to create health and safety documents from scratch can be overwhelming, especially if you’re unsure what needs to be included. Many caterers find that generic templates are not suitable for the unique risks of weddings, festivals, or pop-up kitchens. This is why industry-specific tools are invaluable. Our Event Catering Health and Safety Template Bundle provides over 60 pre-filled documents covering everything from policies and risk assessments to fire safety, COSHH, accident reporting, and more. With these templates, you can stay compliant, reduce stress, and free up time to focus on delivering great food and memorable events.