How to Carry Out a Risk Assessment in a Supermarket?

According to data provided by the Occupational Accident Statistics, compiled by the Ministry of Labour and Social Economy, 631,724 workplace accidents occurred in our country in 2022. Of these, 67,435 occurred in the retail sector, which includes supermarket workers. Carrying out a thorough analysis of the risks they face in their work is a procedure that helps reduce the incidence of incidents in their day-to-day work. 

Implementing a supermarket risk assessment and identifying the points at which workers are exposed to hazardous situations is key to ensuring the well-being of all professionals. Based on this idea, the Occupational Risk Prevention Act becomes the reference point for taking the main protective measures.

What are the main risks in a supermarket?  

The particularities of working in a supermarket, which requires prolonged physical effort, handling heavy loads and occasional exposure to extreme conditions, among other situations, expose staff to certain occupational risks. Here are some of the most common ones.

• Back injuries. Excessive lifting, repeated poor posture or sudden movements are the main causes. Following a series of tips to improve ergonomics in supermarkets is key to avoiding these injuries, 
• Hypothermia. Exposure to cold in cold rooms requires essential equipment, such as thermal garments, gloves or suitable footwear. 
• Cuts and entrapment injuries. Butchery and fish counter staff regularly work with sharp and pointed tools such as knives or grinding machines. Safety gloves are an indispensable ally.
• Falls and trips. Supermarket workers move continuously around the premises and sometimes need to climb stairs or platforms to handle products located at different heights. Having professional footwear and keeping the floor in perfect condition are essential to preventing accidents. 
• Stress. Ongoing customer-facing work, with periods of high intensity, can lead to episodes of stress. Proper staff shift management is key to preventing it.

Key steps in supermarket risk assessment 

The Occupational Risk Prevention Act establishes as an obligation for every employer to “plan preventive action based on an initial risk assessment”. Once this planning is in place, legislation requires employers to “assess risks when choosing work equipment, chemical substances or preparations, and when adapting workplaces”.  

Complementing the legislation, the document Occupational Risk Assessment, prepared by the National Institute for Occupational Safety and Health, sets out the guidelines recommended for reducing accidents. Taking the particularities of the sector into account, we explain the key steps in conducting a supermarket risk assessment. 

1. Identifying risks 

The first step focuses on directly assessing risks. Input from staff in the different departments should serve as a reference. To do so, it is advisable to establish direct dialogue with all professionals so that they can indicate their perceptions of the risks they face in their day-to-day work. 

It is important to bear in mind that the associated risks differ in each role and that, in addition to physical hazards, attention must be paid to the risk of psychological disorders caused by work overload or specific workplace factors. 

At this first stage, detailed observation and staff input make it possible to identify what are known as “reasonably foreseeable risks”. These may include slips, poorly maintained facilities, ventilation, temperature, noise levels or risks associated with handling products, among others. 

2. Identify workers exposed to risk

Working conditions determine the risk faced by each specialist worker. The tasks performed by supermarket checkout staff, warehouse professionals or those who work in cold rooms involve different risks, for example. 

Furthermore, supermarket risk assessments must take into account each worker’s particular circumstances. Aspects such as age, physical condition and experience are especially relevant.

3. Take measures to reduce identified risks

Based on the conclusions reached during risk identification, it is time to plan preventive actions. This process should involve the supermarket’s different departments and include two types of preventive action:

• Take measures that will eliminate or reduce risks at source, taking workers’ particular circumstances into account. However, as stated by the National Institute for Occupational Safety and Health, “collective protection shall always take priority”.
• Develop training activities for workers that inform them about the potential risks of their work in the supermarket, the preventive measures established and the safe behaviours they must maintain. 

4. Periodic review of the risk assessment 

Supermarkets often have high staff turnover and are subject to regular changes in product layout and the day-to-day management of their operations. The risks faced by workers therefore change over time. 

Regular review and updating of a supermarket risk assessment is essential to adapt to the changing needs of businesses and their professionals. 

Having suitable professional equipment helps reduce the risks faced by supermarket workers. At Shoes For Crews, we offer a wide catalogue of slip-resistant work footwear, with a wide variety of models for supermarket workers. Contact us and we will provide you with all the information you need.