The tool is used to identify and evaluate the risks of preparing meals in indoor kitchens, packing and delivering food to customers, arranging equipment and food at the customer facilities and of serving food. The tool covers a wide range of risks including slips, trips and falls, vehicle safety, thermal risks due to handling hot food containers and MSDs due to prolonged static standing and the manual handling of heavy containers and equipment.

This tool is intended for micro and small companies to conduct their safety and health risk assessment. The tool focusses on waiters working in cafes, hotels, restaurants and similar spaces (indoors and outdoors), also including occasional work outside the employer's premises (e.g. at events). A broad variety of risks is covered including slips, trips and falls, ergonomic risks due to long standing,  uncomfortable working positions and manual handling of loads, psychosocial risks and much more.

This tool helps identify and evaluate risks while working on the manufacture and sale of optical aids. It is intended mostly for micro and small companies. A broad variety of hazards is covered by the tools, such as ergonomic risks due to prolonged static postures, psychosocial risks due to work with demanding clients and much more.

This tool is intended for small employers, which are specialized to offer the service of building maintenance, to assess risks in performing such activities, as well as for larger employers for the purpose of making a risk assessment of the caretakers’ activities (for example, in retirement homes, schools, kindergartens, shopping malls, etc.).  It entails all hazards, harms and efforts, especially mechanical hazards when handling hand-held power tools, hazards of falls and collapses, hazards of electricity (for electricians), and psychosocial risks due to working with demanding clients.

The tool is made to assess the risk of working in the kitchen of a restaurant, bistro but also includes work done occasionally outdoors (events, etc.). A broad variety of hazards has been addressed, especially mechanical hazards while handling hand tools (risk of cuts), hazards from slips, trips and falls, thermal hazards due to handling hot objects, unfavorable microclimatic conditions, ergonomic risks due to long standing and bent body positions and due to carrying heavy loads (raw materials for food preparation, large pots, etc.), as well as psychosocial risks.

This tool serves for risk assessment when working in pedicure salons. It is mainly intended for micro and small companies and covers a broad variety of risks including slips, trips and falls, ergonomic risks due to prolonged static body postures as well as psychosocial risks and much more.

Beauticians are exposed to a number of work-related risks such as uncomfortable working positions, repetitive movements, biological hazards (possibility of infection from clients), dealing with chemicals, psychosocial risks etc. This tool is intended for beauticians to easily identify and assess risks, and apply preventive measures for risk prevention and reduction.

The OiRA tool for caregivers of the elderly enables the preparation of risk assessments for jobs in smaller organizational units in which all tasks are performed by caregivers. The tool consists of five modules that include the management of occupational safety and health, information on working conditions, elderly care activities, skin care and other related activities. With this tool employers can protect their workers based on the risk assessment and follow up with the implementation of proper preventive measures.

The tool is a risk assessment tool for restaurants and canteens. The tool is designed for small and medium enterprises, for 50 employees and fewer. The tool is easy to use, free and open to all. The tool sets out proposals and examples of improvements in the working environment. There are also references to laws and regulations and the number of images for explanation. The tool evaluates the risks for you and to write a final report. The tool has seven main sections. There are reception and storage resources, Kitchen, Catering and Services, raised and cleaning, Apparatus, Morale and Stress and safety efforts.