The assignment delves into the critical aspect of risk management within a newly established food business. It outlines essential safety measures to be implemented, emphasizing compliance with occupational health and safety regulations (OHS). A detailed risk management strategy is presented for various resources and assets commonly found in a food service environment, such as coffee machines, cool rooms, cutlery, crockery, fruit juicers, and refrigerated display cabinets. Each asset's potential risks are identified, and corresponding mitigation strategies are proposed to ensure a safe, efficient, and compliant operation.