In this study, it is aimed to make examinations in terms of occupational health and safety in a business that provides catering services and to determine the hazards one by one and to create solutions for them. For these purposes, the events that occur or may occur due to non-compliance with the standards in the ready-to-eat food sector in Çanakkale are discussed. For this situation, a checklist including danger sources and risks was prepared by using the 3x5 matrix method and Fine Kinney methods, which are among the risk assessment methods. On the other hand, two different methods were compared and the differences and similarities between them were determined. In addition, the workplace preliminary evaluation form was also prepared as a result of the observations made at the workplace and applied in the enterprise. As a result, kitchen cylinders, LPG cylinders, fire extinguishers, emergency elements, loading and unloading places, hot surfaces in the kitchen section, elevators were evaluated as the top five sources of danger. As a result of the research, solutions were proposed in order to improve occupational health and safety by taking into account the longer elements of high importance and the elements evaluated as in appropriate. The prepared solution proposals have been made a guide as a ready-to-eat food sector and shared with the enterprise and have created a different perspective on occupational safety from the point of view of the enterprise. As a result of the research, taking into account the elements that are considered as inappropriate, the danger elements with a high degree of importance are presented with the aim of improving occupational health and safety. The solution proposals developed have been made a guide for the readyto-eat food industry and shared with the business, and it is aimed to create a different perspective on occupational safety in terms of business.