Retail / Hospitality Safety Checklist

Customer Areas

Floors are kept clean and dry to prevent slips. Displays and merchandise are stable and not blocking walkways. Emergency exits are clearly marked and accessible. Lighting is adequate throughout the premises.

Staff Operations

Staff use proper lifting techniques for stock. Knives and sharp tools are handled and stored safely (food service). Cash handling and security procedures are followed. Cleaning chemicals are stored and used correctly.

General

First aid kits and fire extinguishers are accessible. Staff are trained on emergency procedures. Customer and staff incidents are reported promptly. Housekeeping is maintained throughout the shift.

Slips, Trips & Falls

Clean spills at once and use wet-floor signs. Lay anti-slip mats at entrances and wet areas. Provide slip-resistant footwear for floor staff. Keep stock and trolleys off customer walkways.

Manual Handling & Stock

Use trolleys and team lifts for heavy loads. Stack shelves from the bottom and within limits. Avoid overreaching; use steps for height. Secure display and shelf units to the wall.

Fire & Emergency

Keep exits and escape routes clear and signed. Know extinguisher types and locations. Run evac drills and assign marshals. Test detection and alarm systems.

Cash & Security

Minimise cash on site and use timed collections. Train staff in robbery and lone-worker procedures. Use CCTV and panic alarms where appropriate. Secure tills, safes, and stockrooms.

Equipment & Utilities

Lock out compactors and balers before clearing. Handle and dispose of broken glass safely. Check electrical leads and sockets for damage. Guard or isolate moving parts on equipment.