Safety panorama

The safety panorama for restaurant services includes the essential safety aspects, which the restaurant operator should take into account.

The hot spots of safety refer to the behaviour of the personnel or fixed equipment that ensures safety. This section includes tips for risk management, induction training and safety surveys, for example.

Hot spots in the restaurant

  • The dining area must be easily accessible.
  • Candle placement must ensure fire safety.
  • The fire doors must be kept closed, or they must close automatically.
  • A green exit sign indicates the nearest emergency exit.
  • The fire extinguisher must be clearly marked and readily available.
  • Especially in the winter, the floor may be slippery.
  • When necessary, use signs warning of the slippery floor and entrance mats that remove snow.
  • Checking the temperature of the cold/hot counter.
  • The coat check is staffed by a security guard and equipped with first aid supplies and a fire extinguisher.
  • The security guard is ready to intervene, for example by removing a customer causing a disturbance from the restaurant.


  • Equipped with an appropriate fire extinguisher: foam or CO2 extinguisher, no powder extinguishers.
  • Fire blanket for grease fires.
  • Gas shutoff valves are marked and easily accessible.
  • Old frying oil is stored appropriately.
  • The safety instructions for equipment are displayed visibly, and personnel receive induction training.
  • The kitchen has a self-supervision plan.

Personnel facilities and storerooms that are not accessible to customers.

  • The first aid supplies and defibrillator are located in the personnel facilities, and everyone is able to find and use them.
  • The personnel facilities include the full safety documentation necessary for the restaurant:
    • Rescue plan
    • Self-supervision plan for food operations and serving of alcoholic beverages

Loading docks and waste management

  • The loading dock may often be subject to vandalism, and unauthorised access must be prevented.
  • Any unnecessary and/or flammable material must not be stored at the loading dock or near the building. E.g. cardboard waste must be appropriately disposed of.
  • Access to the loading dock is locked.
  • The door has a buzzer for suppliers.
  • Smoking is prohibited at the loading dock.
  • The fire extinguisher must be readily available, e.g. not blocked by roller cages.
  • The fire extinguisher must be clearly marked.