First aid obligations for:
Restaurants
Every workplace has a duty to consider first aid arrangements, but the right solution depends on the specific workplace rather than the industry alone. Factors such as workforce size, hazards, public access, remote work and medical conditions all influence what is appropriate.
Start your free First Aid Check →Typical hazards
Kitchens bring burns and scalds, deep knife cuts, hot oil and slips, while front of house deals with the public — including the risk of a severe allergic reaction or anaphylaxis to food. Service runs at pace, often late into the evening.
Trained First Aiders
You want cover across both the kitchen and front of house for the whole of service, and staff who can recognise and respond to a serious allergic reaction. Diners count towards the people you're responsible for.
First aid kits
Stock for burns and wound care, kept accessible in the kitchen and near front of house. Make sure staff know how to respond to anaphylaxis and where any emergency medication is kept.
AEDs
Restaurants host staff and diners across long service hours, so an AED is worth considering — particularly for larger venues or those further from emergency help.
See exactly what your workplace needs
The surest way to get this right is a proper assessment of your own site. First Aid Check’s free assessment is built on current NZ first aid regulations, best-practice first-aider ratios and ACC industry risk categories — so your result reflects the rules and your real risk, not a generic rule of thumb. A few minutes gives you a personalised report you can act on.
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