Health and Safety

1. ALLERGENS

Hazards identification:                                      

  1. All foods & drinks, including preparation and contamination of surfaces, utensils and vessels

Persons at risk: All staff / All visitors

Evaluation of risk level:  5 Severity x 10 Likelihood = 50 High Risk

Overview:

Rota Members must ALWAYS escalate any concerns a customer may have, regarding allergens and food intolerances, to your venue line manager immediately. You must never give advice on any allergen to any customer, ever!

Food allergens can be life threatening and the only way people can manage a food allergy is to avoid the foods that make them ill. An oversight on your part – such as serving someone a food they are allergic to – can cause serious harm to your customer. Food allergens cannot be removed by cooking. That is why it’s essential to practise good hygiene, as well as careful separation, storage and labelling of ingredients when preparing and serving food.

Detail of risk controls/ measures:

The following 14 foods are recognised as potentially harmful allergens to some people –

  1. Celery
  2. Crustaceans (including prawns, crabs and lobsters)
  3. Eggs
  4. Fish
  5. Gluten (including cereals that contain wheat, rye, barley and oats)
  6. Milk
  7. Mustard
  8. Nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts)
  9. Peanuts
  10. Sesame
  11. Soybeans
  12. Sulphur dioxide and sulphites (preservatives that are used in some foods and drinks)
  13. Lupin (lupins are common garden plants, and the seeds from some varieties are sometimes used to make flour)
  14. Molluscs (including mussels and oysters)

Once control measures are applied:

Evaluation of risk level: 5 Severity x 2 Likelihood= 10 Low Risk

 

2. COSHH

Hazards identification:                                     

  1. Indigestion/Inhalation/Irritation
  2. Fire
  3. Burns/Skin absorption 

Persons at risk: All staff/ persons on vicinity

Evaluation of risk level: 5 Severity x 5 Likelihood = 25 Medium Risk

Detail of risk controls/ measures:

  1. Insure Manufactures instructions to be followed at all times and ensure labels and warnings remain intact
  2. Chemicals to be kept in fire proof and locked cupboard, away from ignition sources, food preparation and the public.
  3. Pay attention to vicinity when using
  4. Do not store above shoulder level
  5. Do not mix chemicals/Do not taste chemicals/Do not decant chemicals
  6. Only use in well ventilated area
  7. Only apply designated chemical on appropriate surface and keep containers closed
  8. Use the right dilution
  9. Report to manager if suffering from ill effect.
  10. Recommended and provided PPE to be worn. Do not use PPE if dirty, damaged or incomplete and store adequately.
  11. Wash hands thoroughly after use and no eating, drinking and smoking while handling 

Once control measures are applied:

Evaluation of risk level: 5 Severity x 2 Likelihood= 10 Low Risk

 

3. FIRE PROCEDURES

 Hazards identification:

  1. Oxygen Depletion
  2. Flames heat and smoke
  3. Gaseous combustion products
  4. Structure failure of buildings
  5. Crush injuries from escaping people 

Persons at risk: All staff/ contractors/ visitors

Evaluation of risk level:  5 Severity x 10 Likelihood = 50 High Risk 

Detail of risk controls/ measures:

  1. All staff to be trained on fire procedures
  2. On hearing the non-continuous bell: prepare to evacuate. When continuous bell: evacuate safely
  3. On discovering a fire: Raise the alarm with nearest break glass point
  4. Alert line manager and refer to fire type, size, location and if anybody is trapped
  5. Turn off all electrical equipment
  6. Close windows / doors
  7. Evacuate via nearest exit
  8. Report at venue assembly point
  9. Re-enter the building only when instructed by the Duty Manager
  10. Do not ignore the bell and do not go and pick up your belongings.
  11. Stay calm, do not run and do not use the lifts
  12. Never block / wedge a fire door

Once control measures are applied:

Evaluation of risk level: 2 Severity x 5 Likelihood= 10 Low Risk

 

4. FOOD SAFETY

Hazards identification:

  1. Cross contamination
  2. Food poisoning
  3. Food wastage
  4. Closure/ prosecution/ fines/ civil action 

Persons at risk: All staff/ contractors/ visitors

Evaluation of risk level:  5 Severity x 10 Likelihood = 50 High Risk

Detail of risk controls/ measures:

  1. All staff to be trained on food safety
  2. Keep yourself clean and your clothing clean
  3. Clean nails and hands regularly with soap and then use hand sanitizer
  4. Wear the correct uniform on site but must not be worn off site.
  5. No smoking in food areas
  6. Cover cuts/ wounds with waterproof blue plasters/ gloves
  7. Wear minimum jewellery
  8. Report all illnesses to the Duty Manager
  9. Ensure food is stored and labelled correctly at the right temperature
  10. Temperature checks
  11. Appropriate coloured chopping boards to be used.
  12. Do not use clothes on food, only “J” clothes
  13. Be aware of allergens – always check if a food contains a particular ingredient.
  14. Only use designated cutlery for designated dishes i.e. do not use a spoon used for vegetarian dishes into a meat dish and vice versa.
  15. Food handlers must use correct chemical to sanitise hands once cleaned with soap and water.

Once control measures are applied:

Evaluation of risk level: 5 Severity x 2 Likelihood= 10 Low Risk 

Additional controls:

  1. Be aware of allergens – always check if a food contains a particular ingredient.
  2. Only use designated cutlery for designated dishes i.e. do not use a spoon used for vegetarian dishes into a meat dish and vice versa.
  3. Food handlers must use correct chemical to sanitise hands once cleaned with soap and water.

 

5. WORKING WITH GLASS & CROCKERY

Hazards identification:

  1. Cuts/Abrasions
  2. Manual handling

Persons at risk: All employees

Evaluation of risk level: 2 Severity x 10 Likelihood = 20 Medium Risk 

Detail of risk controls/ measures:

  1. All staff to be trained on manual handling
  2. Glassware / crockery to be checked on regular basis for cracks, damages and defects to be discarded in the appropriate bin or cardboard box
  3. Crockery and glass from dishwasher retain heat so allow cooling down before retrieving
  4. When emptying dishwashers/ sinks/ containers check for broken glass and crockery by looking before placing hands and empty water first
  5. Use dustpan and brush to clean all breakages and record on sheet
  6. Do not store glass/crockery at floor level
  7. Check glass for defects/ damage before polishing and ensure hand is protected with clothes. Do not apply pressure
  8. Do not overfill containers/ bins
  9. All spillages/ breakages to be cleared immediately and staff should remain with breakages/ spillage
  10. Use of dustpan and brush to clear breakages and remain with breakage until cleared.
  11. Take special care when clearing glass from water and if breakage happens in machines/ sinks, water must be emptied before removing the glass
  12. Dispose of broken glass/ crockery in separate bin or cardboard box and seal with tape
  13. Wear PPE if needed when dealing with bottle skips
  14. Do not throw bottles into skips as they might rise to flying glass
  15. Do not attempt to catch a falling piece of glass

Once control measures are applied:

Evaluation of risk level: 2 Severity x 5 Likelihood= 10 Low Risk

 

6. STEP LADDERS

Hazards identification:

  1. Falling injuries
  2. Fractures/ sprains/ Muscle strain
  3. Impact injuries
  4. Crush injuries

Persons at risk: All staff/ contractors

Evaluation of risk level: 5 Severity x 10 Likelihood = 50 High Risk

Detail of risk controls/ measures:

  1. Only trained staff allowed to use the ladders and step ladders
  2. Appropriate equipment must be used for the situation
  3. Step ladders must be kept out of use and reported to manager if damaged
  4. Monthly checks done by in house maintenance (Rungs, Legs, Struts, all Rubbers on feet)
  5. Stored in a secure location
  6. Appropriate foot wear worn by the operator
  7. No need to over reach and work front on
  8. Appropriate weather condition
  9. Aluminium ladders not be used near electrical sources
  10. Position flat on dry ground and use the 1.4 position where applicable (1 out and 4 up) and secure locks
  11. Leave in situ whilst in use
  12. No over stretching, 3 point contact at all times with a good grip on handrail
  13. Clean undamaged steps and stiles
  14. Contractors must comply with the above

Once control measures are applied:

Evaluation of risk level: 5 Severity x 2 Likelihood= 10 Low Risk

 

7. MANUAL HANDLING

Hazards identification:

  1. Impact injuries
  2. Manual handling injuries
  3. Slips / trips and falls

Persons at risk: All staff

Evaluation of risk level: 5 Severity x 5 Likelihood = Medium Risk 

Detail of risk controls/ measures:

Staff to follow the correct procedures and lifting techniques at all times

Remember LITE:

Load:

  1. The load should be kept as near as possible to the body trunk to reduce strain and should be not of such size as to obscure vision.
  2. An indication of the weight of the load and the centre of gravity should be provided where appropriate. Unstable loads should be handled with particular caution. The change in the centre of gravity is likely to result in over balancing.
  3. Ensure there is a secure hand hold, using gloves were necessary to protect against sharp edges or splinters.
  4. Spit load when necessary

Individual capability:

  1. The consideration must be given to age, body weight and physical fitness.
  2. Regard must be given to personal limitation; employees must not attempt to handle those which are beyond their individual capability. Assistance must be sought where this is necessary.
  3. Persons with genuine physical or clinical reasons for avoiding lifting should be made allowance for, as should pregnant women, who should not be required to undertake hazardous lifting or carrying tasks.
  4. Significant knowledge and understanding of the work is an important factor in reducing the risk of injury.
  5. Individuals undertaking lifting of carrying will be given suitable instruction, training and information to undertake the task with minimum risk.

Task:

  1. Items should ideally be lifted from no higher than knee-height to no higher than shoulder height.
  2. Bending and stooping to lift a load significantly increases the risk of a back injury.
  3. Outside this range, lifting capacity is reduced and the risk of injury is increased.
  4. When items are required to be lifted from above shoulder height, a stand or suitable means of access should be used.
  5. Items which are pushed or pulled should be as near to waist level as possible. Pushing is preferred, particularly where the back can rest against a fixed object to give leverage.
  6. Carrying distances should be minimised, especially if the task is regularly repeated and mechanical assistances should be provided. i.e. trolley.
  7. Repetitive tasks should be avoided whenever possible.
  8. Tasks which involves lifting and carrying should be designed in such a way as to allow for significant rest breaks (rotation of tasks) to avoid fatigue.
  9. Avoid tasks which require twisting the body where ever possible.
  10. Minimise throwing and catching actions: it adds shock pressure to the spine.

Environment:

  1. There must be adequate space to enable the activity to be conducted in safety and the transportation route must be free from obstruction.
  2. Lighting, heating and weather conditions must be taken into account.
  3. Floors and other working services must be in a safe condition, and adequate ventilation is required, particularly where there is no natural ventilation.

Remember STOP:

Avoid Stooping, Twisting, Over stretching and Parallel lifting.

Safe lifting techniques:

  1. Consider which direction you intend to travel in and position yourself on the relevant side of the load so that further turning is not required
  2. Position your feet comfortably at a three o clock position, one foot side to the side of the lad and the other foot behind the load and with your heels firmly on the ground
  3. Bend your knees keeping your back straight
  4. Consider the weight of the load and test by lifting one end first. If it is too heavy ask for help or get a trolley
  5. Tuck your elbows in close to your sides for support and carry the load at elbow level, close to your body
  6. Keep your head raised, looking straight ahead which helps your spine straight
  7. Keep the heaviest part of the load closest to your trunk. A void lifting items that can move unless the box is completely full or empty
  8. Avoid lifting from above your head as the arms have less strength. Lifting from a height from above the shoulders can be hazardous. Test the weight by pushing up the load. Get close to the load as possible, so it can slide down the body close to the spine. Plan to lift down the same way you lift up.
  9. Be aware of uneven or slippery flooring, lighting levels or extremes temperatures.

Safe Carrying Techniques:

  1. Carry against the body whenever possible
  2. Do not carry more than 10 m without resting
  3. Hands should be above knuckle heights or above elbow heights

Pulling/ Pushing Techniques:

  1. No more pulling/ pushing than 20 metres.
  2. Adequate distance to recover

Once control measures are applied:

Evaluation of risk level: 5 Severity x 2 Likelihood= 10 Low Risk

 

8. SLIPS, TRIPS & FALLS

Hazards identification:

  1. Fractures/ Sprains, Strains and muscle damage
  2. Impact injuries

Persons at risk: All staff/ contractors/ visitors

Evaluation of risk level: 5 Severity x 10 Likelihood = 50 High Risk 

Detail of risk controls/ measures:

  1. All staff to be trained on awareness of slips/ trips and falls
  2. Wet or dusty floor (weather conditions included): good housekeeping essential, correct chemical to be used and frequent cleaning of floors. Stair treads to be maintained.
  3. Unsuitable floor covering or slopping floor. Any defect reported to manager and maintenance routine checks done.
  4. Spillage of wet or dry substances: staff member remains with spillage, clean immediately and use signage.
  5. Loose floorboards, carpets or mats: report to manager any defect and adequate maintenance.
  6. Obstructions, low walls, fixtures on floor: Hazard warning tape to be used.
  7. Cables or trailing leads, raised electrical sockets: place the cable flushed against the wall when using electrical equipment. Tape down cables with hazard warning tape if in constant use.
  8. Uneven surfaces: floor level changes to be highlighted with reflective edging
  9. Poor housekeeping: No obstacles left on walkaways, all rubbish to be removed
  10. Poor lighting level: routine daily inspections and adequate natural and artificial lights in all areas.
  11. Hand rails to be provided and used.
  12. Ladders, steps ladders: refer and follow the ladder risk assessment controls 

Once control measures are applied:

Evaluation of risk level: 5 Severity x 2 Likelihood= 10 Low Risk 

 

9. INCIDENT / ACCIDENT / NEAR MISS REPORTING

Reporting procedures:

All incidents, accidents and near misses must be reported immediately the Duty Manager and as accurately as possible.

The accident/ incident / near miss should be recorded on the appropriate form given to you by the venue with the following details:

  1. Name of the injured person, their address, contact number and occupation.
  2. Name of the person filling the form, their address, contact number and occupation.
  3. Date, Time, Where it happened and the machinery involved if applicable.
  4. Description of the accident, including nature and cause, part of body must be indicated and what first aid was provided if provided.

(An injured person can never fill the form themselves.)

Suggested procedure for employer:

  1. Corrective actions will be taken to eliminate/ minimise or control risks and prevent reoccurrence
  2. Investigation will take place depending on the nature of the accident/ incident/ near miss
  3. Will help to identify trends and priorities
  4. Record will be kept safe and locked for 3 years in accordance with the data protection act.