Emergency Procedures Checklist
Restaurant emergency procedures checklist: power outage, fire, injury response, documentation, and manager sign-off.
- Estimated time
- 15 min
- Frequency
- as needed
- Business type
- restaurant
- Category
- maintenance
- Role
- manager
- Role
- shift lead
- Role
- kitchen manager
Purpose
Give managers a step-by-step response plan for power outages, fires, and guest or staff injuries.
Use this checklist during or immediately after an emergency. Assign a manager to lead each section. Document every action and sign off when the situation is resolved.
Power Outage
Protect food and activate contingency plans.
-
Cooler and freezer doors kept closed
-
Temperatures logged during outage
-
Generator or contingency plan activated
Pass / Fail
Fire
Evacuate and suppress if safe.
-
Guests and staff evacuated to assembly point
-
Fire suppression used only if safe
Pass / Fail
-
911 called and location confirmed
Injury
Provide first aid and document the incident.
-
First aid administered per kit instructions
-
Incident report completed
-
Emergency contacts and insurance notified
Pass / Fail
-
Emergency response notes (optional)
Note
Frequently Asked Questions
- What should restaurants do during a power outage?
- Keep cooler and freezer doors closed, log temperatures every 30 minutes, and activate your generator or contingency plan if outage exceeds four hours.
- What is the first step in a restaurant fire emergency?
- Evacuate guests and staff to your designated assembly point. Only use fire suppression equipment if it is safe to do so. Call 911 immediately.
- Should restaurant injuries be documented?
- Yes. Administer first aid, complete an incident report, and notify emergency contacts and your insurance carrier per your policy.
- Who leads emergency response in a restaurant?
- The manager on duty leads response. Kitchen managers handle back-of-house emergencies; floor managers handle front-of-house evacuation.
- How often should staff review emergency procedures?
- Review emergency procedures in monthly pre-shift meetings and after any incident. Keep a printed copy posted in the manager office and kitchen.