A diagram which has a circle in the centre with the label unsafe food produced. Coming out of the circle on the top is a line going to a black square, which has the label Opening a restaurant. The circle also has 3 lines coming out of the left-hand side, with three grey boxes, labelled from top to bottom: periodic inspections, induction training and dishwasher cleaning routine. From periodic inspections box, another blue boxes goes to the left, labelled inadequate hand washing. From the box labelled induction training, there is a blue box going to the left labelled hygiene rules not understood. From the box labelled dishwasher cleaning routine, a blue box goes to the left labelled plates not clean. There are also three lines going to three pink/red boxes on the right-hand side of the circle, labelled: ill customer, loss of trade/legal action and damage to reputation. In between ill customer and the red circle, there is a grey box labelled temperature check of food. In the top right-hand corner, there is a key labelled as follows: Red/pink box: consequences, blue box: root causes, grey box: controls, black box: hazard and red circle: event.