School Visits risk assessment

School Visits risk assessment

The aim of this risk assessment is to:

  • Assess the risks to all schoolchildren visiting us during a School Visit – taking into account their psychological and physical immaturity, inexperience and lack of awareness of existing or potential risks; and
  • To introduce control measures to eliminate or minimise the risks so far, as is reasonably practical.

Provision of supervision

We recognise that the appropriate level of supervision is particularly important for schoolchildren because of their immaturity and unfamiliarity with the working environment. Our policy is that for every School Visit, the following ratio of supervision must always be maintained:

Age of kids

Ratio between teachers or adult helpers and children

Reception (ages 4-5)

1 teacher/adult helper per every 4 children

Years 1-3 (ages 6-7)

1 teacher/adult helper per every 6 children

Years 4-6 (ages 8-11)

1 teacher/adult helper per every 10 children

Please note: Any restaurant staff present during a School Visit DOES NOT count for the purposes of the above table and we reserve the right to refuse to conduct a School Visit where these supervisory levels are not met.

The following also applies to EVERY School Visit:

  • A qualified First Aid appointed person must always be present
  • Any disabilities, allergies or asthma conditions must be established prior to the visit
  • Children are not permitted to have any hot drinks
  • Children are not permitted in the kitchen area at any time
  • Drinks for the children must be poured into plastic or cardboard cups, no glasses
  • Children are not permitted inside walk-in fridges and freezers

Significant findings of the assessment with the appropriate control measures:


Risk & Risk Rating

Control Measures

Pizza oven

Contact with hot surfaces resulting in burns HIGH RISK

Supervision/staff awareness to ensure children are not permitted into the kitchen area at any time

Sharp objects such as knives, slicing equipment, etc

Contact with sharp edges resulting in cuts or grazes HIGH RISK

Supervision/staff awareness to ensure children are not permitted to handle knives or other sharp objects

Ensure all knives are stored properly and are kept away from work surfaces, tables, etc when not in use

Hot water

Contact with hot water resulting in scalds or burns HIGH RISK

Set thermostat controlling hot water prior to visit to ensure suitable temperature; check this just before visit commences

Supervision whilst children are washing their hands

Heavy doors leading to the toilets

Trapping fingers in heavy doors resulting in fractures, cuts, etc MEDIUM RISK

Wedge all heavy outside toilet doors open prior to visit

Remove wedges once visit concludes

Hot pizzas

Contact with hot pizza given in the box resulting in burns MEDIUM RISK

All pizzas in pizza boxes must be cooled to a reasonable temperature before they are passed round to the children

Instruction to children on how to hold a laden pizza box

Other guidance

  • Pen markers for putting names on hats should be non-toxic
  • Teachers, helpers and restaurant staff should consume hot drinks away from the children
  • Children should only be escorted to the toilets to wash hands in the presence of a teacher/adult helper
  • The restaurant floors must be clean and completely dry before the children arrive
  • Teachers must be made aware pizzas should be refrigerated once cooled and re-heated thoroughly before consumption
  • Any hazards specific to the restaurant must be communicated to both the teachers and the children
  • Any accidents involving children must be recorded on an Incident Log form, inputted onto the electronic reporting system and the Quality and Safety team must be notified.

If you'd like to talk to someone about your School Visit (other than the Restaurant Manager), email [email protected] and we'll be happy to help.