When this template fits
This RAMS is for UK contractors and catering teams carrying out catering equipment installation — typically because a principal contractor or client has asked for a risk assessment and method statement before work can start. It covers the recognised building services & m&e hazards for this task, with the controls a reviewer expects to see.
What this RAMS includes
- ✓ 8 task-specific hazards scored on a 5×5 matrix (initial → residual)
- ✓ Specific control measures for each hazard, in hierarchy-of-control order
- ✓ A 10-step method statement (sequence of works)
- ✓ PPE, plant/equipment, permits and competence requirements
- ✓ Emergency arrangements and operative briefing / sign-off section
Scope of works
Install commercial catering equipment — gas/electrical connection and lifting.
Sequence of works
- 1Pre-task planning: Review kitchen layout, confirm equipment weights and dimensions, complete manual handling and task-specific risk assessments, brief all operatives including Gas Safe and electrical competencies.
- 2Isolate and prove dead all relevant electrical circuits at the distribution board using lockout/tagout. Isolate gas supply at the nearest upstream isolation valve and display warning notices.
- 3Prepare the installation area: clean and dry the kitchen floor, remove packaging and obstructions, lay cable protectors and non-slip matting where needed, establish clear access routes.
- 4Move equipment to position using appropriate mechanical aids (pump trucks, appliance dollies). Use team lifts where mechanical aids cannot be used. Designate a spotter for manoeuvring into tight spaces.
- 5Position and level equipment on its final location. Secure against movement with appropriate feet, castors locked, or fixings per manufacturer's instructions. Check stability before releasing.
- 6Gas Safe registered engineer makes all gas connections, conducts a tightness test using calibrated equipment, and confirms no leaks before any purging or ignition. Document test results.
- 7Competent electrician makes all fixed electrical connections, checks polarity and earth continuity, and certifies the installation before energising. Restore supply under controlled conditions only.
- 8Confirm kitchen extraction canopy and ventilation are fully operational. Place CO detector in kitchen. Commission equipment at reduced settings per manufacturer's commissioning procedure with exclusion zone in place.
- 9Conduct full functional test of all equipment, check for gas leaks, abnormal smells, vibration or electrical faults. Adjust and confirm safe operation. Complete all commissioning documentation.
- 10Final housekeeping: remove all tools, packaging, and waste. Reinstate any disturbed services or finishes. Hand over documentation including gas tightness test records, electrical certificates, and equipment manuals to site manager.
Hazards, risk rating & controls
Risk = likelihood × severity (1–25). Initial is before controls; residual is with controls applied.
Electric shock
Who’s at risk: Operatives, Other trades on site
- › Identify and isolate the relevant circuit at the distribution board using an approved lockout/tagout device before any electrical connection work begins. Prove dead with a calibrated voltage indicator before touching conductors.
- › All fixed electrical connections must be made by a suitably qualified and competent electrician. Work must be certified and notified under Part P or relevant building regulations as applicable.
- › Use fully insulated tools rated to appropriate voltage. Installer to wear insulating gloves and avoid conductive jewellery.
Gas leak and fire/explosion
Who’s at risk: Operatives, Other trades on site
- › All gas connection, disconnection, purging and testing must be carried out by a Gas Safe registered engineer holding the appropriate commercial catering equipment endorsement. Verify registration card before work commences.
- › Isolate gas at the nearest upstream valve before making connections. After connection, conduct a tightness test to relevant standards before purging or lighting any appliance. Use calibrated gas detector to confirm no leak.
- › Ensure mechanical and natural ventilation is operational or windows and doors are open during gas work to prevent accumulation of any escaped gas.
- › Prohibit naked flames, smoking, and use of non-spark-safe electrical equipment in the immediate work area while gas connections are being made or tested.
Manual handling injury
Who’s at risk: Operatives, Other trades on site
- › Use trolleys, sack trucks, pallet trucks, or mini-telehandlers to move heavy items where layout permits, avoiding manual lifting.
- › Complete a site-specific manual handling assessment before installation, identifying weights, routes, floor surfaces and team-lift requirements. Brief all operatives on findings.
- › Use a minimum two-person lift for items over 25 kg. Designate a lead person to co-ordinate lifts with clear verbal signals. Ensure route is clear and trip hazards removed before movement.
- › All operatives to wear steel-toecapped safety boots and cut-resistant handling gloves to protect against drops and sharp edges.
Slips and trips
Who’s at risk: Operatives, Other trades on site
- › Inspect and clean the kitchen floor before starting work. Ensure any wet or greasy areas are cleaned and dried. Lay non-slip matting in high-traffic work areas if required.
- › Remove packaging immediately. Route temporary cables in trunking or under cable protectors. Maintain clear, unobstructed access routes at all times.
- › All operatives to wear safety footwear with SRC-rated anti-slip soles appropriate for wet kitchen environments.
Crush injury from equipment movement
Who’s at risk: Operatives, Other trades on site
- › Use appropriate strapping, wedges or temporary supports to prevent equipment tipping or rolling uncontrolled during positioning. Never place body parts under unsupported loads.
- › Designate a spotter to observe and direct movement when manoeuvring large equipment into confined spaces. Use agreed hand signals or voice commands before any movement.
- › Operatives to wear ISO 20345-compliant steel-toecapped boots and heavy-duty gloves to mitigate impact and crush injuries.
Burns and scalds during commissioning
Who’s at risk: Operatives, Other trades on site
- › Commission equipment at reduced settings initially. Keep test runs short and controlled. Avoid filling fryers with oil during initial gas tightness or electrical functional checks.
- › Restrict access around equipment during live commissioning tests. Only the commissioning engineer and essential personnel to be present.
- › Wear heat-resistant gloves and close-fitting, non-synthetic clothing when commissioning hot equipment. Avoid loose garments near open burners.
Carbon monoxide and combustion fumes
Who’s at risk: Operatives, Other trades on site
- › Confirm kitchen extraction canopy and fresh air supply are functioning to design specification before lighting any gas appliance. Do not commission gas equipment if ventilation is absent or defective.
- › Place a calibrated CO detector in the kitchen during commissioning. Evacuate immediately if alarm sounds. Do not re-enter until source is identified and eliminated.
- › All personnel present during commissioning to be briefed on symptoms of CO poisoning (headache, dizziness, nausea) and the emergency evacuation procedure.
Working at height during overhead connections
Who’s at risk: Operatives, Other trades on site
- › Where possible, route and terminate overhead electrical and gas services before equipment is placed, allowing work from floor level or minimising height required.
- › Use a proprietary podium step or low-level platform with guardrails in preference to stepladders for any overhead connection work. Inspect before each use.
- › Where a stepladder is the only practicable option for short-duration work, maintain three points of contact and do not overreach. Reposition the ladder rather than stretch.
PPE
- ✓ Safety footwear (EN ISO 20345)
- ✓ Hi-vis clothing
- ✓ Safety gloves (task-appropriate)
- ✓ Hard hat (EN 397) where overhead risk or site rules require
- ✓ Insulated gloves where live work is unavoidable
- ✓ Eye/face protection
- ✓ Flame-resistant gloves
- ✓ RPE (FFP3 or as risk-assessed) with face-fit
- ✓ Safety harness and lanyard where fall arrest is the selected control
Competence
- ✓ Site induction completed; CSCS or equivalent where the site requires it
Schemes (CSCS, PASMA, IPAF…) evidence competence; they are not statutory requirements in themselves.
Plant & equipment
- › Isolation valves / pipe-freezing kit
- › Gas tightness test gauge (gas work)
- › Press tool or soldering/brazing set
- › MEWP or tower for high-level plant
- › LEV / extraction for brazing fume
Permits & legislation
What principal contractors usually check
- ✓ Named competence where required (Gas Safe / F-Gas / Part P)
- ✓ Service isolation and test-before-touch (gas tightness, electrical lock-off)
- ✓ Hot-works permit and fire watch for brazing/soldering near combustibles
- ✓ The document is site-specific — real address, access arrangements and dates, not a generic template
- ✓ Hazards match the actual task and the controls are specific (not “take care” and “use PPE”)
- ✓ Named supervisor and competent person, with operative sign-off space
- ✓ Emergency and rescue arrangements that work for this site
The report builder runs these as pre-submission checks before you download — or run an existing document through the free RAMS pre-submission checker.
Frequently asked questions
Who should write a catering equipment installation RAMS?
Someone competent to plan the work — usually the contractor doing the job or their supervisor. A template like this gives you the recognised hazards and controls for catering equipment installation, but the person signing it off must review it as the competent person and confirm it matches the actual site and method.
How long is the RAMS valid for?
Until something changes — there's no fixed expiry in law. Review it if the method, site conditions, equipment or people change, after any incident or near miss, and at sensible intervals on longer jobs. Date the review and re-brief the team.
What regulations apply to catering equipment installation?
Electricity at Work Regulations 1989, Regulatory Reform (Fire Safety) Order 2005, Manual Handling Operations Regulations 1992 are the main ones, alongside Management of Health and Safety at Work Regulations 1999, reg 3 — risk assessment, PUWER 1998 — Provision and Use of Work Equipment Regulations, Control of Substances Hazardous to Health Regulations 2002 (COSHH), Work at Height Regulations 2005. The Health and Safety at Work etc. Act 1974 and CDM 2015 apply to all construction work.
Does a RAMS need to be site-specific?
Yes — this is the most common reason documents get sent back. Principal contractors reject generic copy-paste RAMS. Your document should name the site, access arrangements, dates, supervisor and any site-specific hazards. The RamsDocs builder fills these in for you and flags what's missing before you download.
Is this template free?
Yes — everything on RamsDocs is free during early access, including building a site-specific version of this RAMS and downloading the PDF. No card required.