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Randy’s Delight
Health & Safety Policy
1 Randy’s Delight Health and Safety policy statement.
2 Introduction
3 The cost of poor safety standards
4 The Health and Safety at work act 1974
5 The Working Environment
6 Equipment Hazards
• Knife safety
7 Manual handling
• Safe storage
• Cleaning procedures
8 First aid
• Accident Reporting
9. Fire action
• Gas Leaks
10 Fire Extinguishers
11 Summary
Our General Statement
It is Randy’s Delight aim to ensure, as is reasonably practicable the health,
Safety and Welfare of all members of staff and to implement safe systems and
routines within our entire working environment.
We intend to achieve this aim by adopting the following principles:
• The creation of an organisational system within Randy’s Delight, dedicated to total safety.
• The development of a “Safety Consciousness” throughout Randy’s Delight by increasing employee awareness through the publication of information, the provision of in house training courses, by encouraging safety discussion and the introduction of comprehensive accident reporting procedures.
• The creation of safety performance standards for premises, personnel Equipment and working procedures.
• The assessment of performance standards by regular inspection programs, incident investigation and the introduction of a system for the notification of defective equipment.
• The reviewing of safety performance on an annual basis and the implementation of subsequent programs for improvement.
• To comply with all legal requirements and guidance, codes of practise and to use these as a minimum standard to be improved upon where possible.
• To cooperate in full with environment health officials in order to insure the company health, safety and welfare standards meet the requirements.
Introduction
The Randy’s Delight “Safety at Work” Policy is kept by The General Manager
and has been designed to help reduce the number of accidents at work and correspondingly, to prevent injuries and fatalities within the catering establishments.
The policy should encourage us to recognise potential hazards, be aware of our individual responsibilities and generally to get into the safety habit as a way of protecting ourselves, our colleagues and customers.
This information summarises the content of the main policy and should be read in conjunction with your Safety Training Programme which will outline your responsibilities more fully.
To understand the importance of maintaining the highest possible safety standards, we must first of all consider what can happen if standards are allowed to fall.
The Cost of Poor Safety Standards
Accidents could result in injury, illness or fatalities. There are over 500 fatal accidents at work every year and several hundred thousand working days lost through work related injury or illness.
The prevention of accidents is therefore one of the most important priorities and we have both a legal and moral responsibility to do all we can to prevent accidents to ourselves and our colleagues and any other person(s) who may be affected by our actions.
The Environmental Health Officer has the power to prosecute those responsible for breaking safety laws and can also prevent use of premises or equipment of the standards are very bad. Besides the financial impact on the Company of poor standards of safety, reports of incidents or prosecutions can seriously affect our reputations and destroy years of hard work.
Legislation
The Health and Safety at Work Act 1974
The Act broadly controls the three main factors often involved in causing accidents:
• The Working Environment
• Use of Equipment
• The Person at Work
The main features of the Act are:
Responsibilities of Persons in Control of Premises.
To take the reasonable to ensure, so far as reasonably practicable, that no risk to health and safety arise from the premises. This duty extends to the premises themselves, staircase, corridors, ways into and out of premises and any machinery in the premises or as an extension of such. E.g: Outside Catering Venue.
Employers Responsibility
The Act places a duty on employers to look after the safety and welfare of their employee and to provide training and information on all aspects of safety.
The employer must also produce and update a Health and Safety Policy which states in writing how their responsibilities are out into practice.
Employees Responsibilities
The Act places a duty on employees to look after their own safety as well as that of colleagues, customers or any other persons who may be affected by their actions.
The Health and Safety at Work Act is enforced the Environmental Health Officers.
The Working Environment
Lighting
Lighting should be good enough to allow you to see equipment and products
easily. Fittings should be cleaned regularly and kept in good working order.
Working Temperatures
High temperatures are not unusual in kitchen and serveries. Ventilation should, however, be sufficient to cool the work place and counteract humidity.
Structures
Wall, floors, doors, windows, ceiling should be maintained in good condition. Defects such as loose ceiling tiles, splintered woodwork and uneven floors should be quickly remedied.
Fire Safety
Escape routes should be well signed and kept clear of obstructions.
Fire doors must not be wedged open and fire extinguishing equipment should be easily accessible and in good working order.
Power Safety
There may be emergency power cut off points in the kitchen which must be in good working order and all employees must be made aware of where they are sited.
You should also be aware of the earth bonding between metal equipment. This protects you against electric shock and should be treated with care. Any loose connections should be reported immediately.
Safety Notices
There should be several safety notices around the kitchen advising you of various important practices and procedures. These should be read, understood and the instructions followed.
It is important that we are aware to these environmental requirements and promptly report defects.
The second factor which often causing accidents, is the misuse of equipment.
Equipment Hazards
Trapping - Hands trapped between the beater and the bowl
Entanglement - Clothing, hair, etc in the heater
Burns and Scalds - Hot liquid being processed
Cuts - From food processing blades
Electric Shock - Due to electrical faults in the machine
There is, therefore considerable potential for injury from equipment in the
kitchen and we must ensure that it is used correctly and safely.
The final important factor in promoting a safe kitchen is to ensure that our WORKING PRACTICES are sound.
Knife Safety
One of the major types of injury occurring within a catering environment must be cuts inflicted due to accidents with knives.
Always use the correct knife for the job at hand.
Keep knives sharp and their handles clean.
Hold the knife firmly.
Cut downwards or away from the body, never towards yourself.
Never try to catch a falling knife.
Do not work with knives in cramped conditions.
Always carry a knife point downwards.
Always put the knife away after use.
Do not leave knives on tables or in sinks.
Knives should therefore be handled with great care at all times to minimise the chance of injury to your-self or to others.
Manual Handling
This is another common injury which we mentioned at the beginning was Strain. This is often caused by incorrect manual handling techniques
Don’t Jerk or Shove
Sudden stress or excessive twisting of the body may cause injury
Lift Gradually
When loading or carrying large or bulky objects: Lift from floor to knee then knee to carrying position; reverse this procedure when unloading.
Hold weights close to the body
Lift with legs and keep the back straight
Grip with the palms of the hands not the fingertips
Don’t change grip whilst carrying
Don’t let the load obstruct your view
Make sure the route is clear before you start moving
Always follow these rules when lifting but REMEMBER, DON’T OVER DO IT, if in doubt seek help!
Accidents can occur due to incorrect storage of items, such as dangerous stacking at high levels or causing obstruction. There are therefore a number of points we need to remember when we are storing food or other objects.
Safe Storage
Avoid storage of food or other objects directly on floor surfaces. This may create a tripping hazard.
Never store heavy items of equipment at a high level and do not stack up items in a hazardous manner. Goods should not dangerously overhang a shelf.
Never overreach when storing goods at a high level.
Cleaning Procedures
Always place hazard warning signs when floors are being cleaned to advice of the risk of slipping.
Always use the designated protective gear when cleaning and never over-reach during cleaning operations.
COSHH
The control of Substances Hazardous to Health (COSHH) regulations 1988 place
the responsibility on employers to asses any hazardous substances used within a
work places and decide how best to protect the employees. In a catering
environment the most hazardous substances are cleaning chemicals.
Most are safe to use with only minimal protection e.g. rubber gloves, and as long as instructions on the container and cleaning schedules are followed, no problems should arise.
The main hazards arise from more concentrated chemicals such as oven cleaner and descaler which contain strong alkaline and acids and therefore need to be treated with great care.
When applying these chemicals the user need to be suitably protected and to do this he or she must always wear the correct eye protection, disposable filtering facemasks and heavy rubber gloves, when required.
REMEMBER NEVER, EVER MIX CHEMICALS
First Aid
All injuries should, whenever possible, be reported directly to a qualified First Aider on site.
First Aid Treatment should only be given by a qualified person unless it is a minor cut which may be covered with a waterproof dressing obtained from the First Aid box.
Whenever possible, we must always try to ensure that it is a suitably qualified person who carries out treatment, but there may be particular situations where immediate action is necessary. For instance, if an electrocution were to occur, the power supply should be switched off immediately.
Accident Reporting
You may be aware that there is a legal responsibility under Reporting of Illness, Diseases and Dangerous Occurrences (RIDDOR) Regulations for employers to notify an Environmental Health Officer of certain accidents. In order for us to fulfil our obligation, we must record all injuries in the Accident Book which is kept on site and an Incident Report Form (available from the Catering Manager) to allow investigation of the incident, i.e. to establish any measures which could avoid a recurrence.
Fire Action
Action you should take if a fire does occur
1. Raise the Alarm
2. Attack the fire, if possible, with the correct fire appliance
provided but without taking risks.
3. Evacuate the premise and assemble in an area designated in the Fire Procedures Notice displayed on the Units Notice board
Do not stop to take any belonging
Do not re-enter the building until the “all clear” is given.
Gas Leaks
If you smell gas:
Do not use any naked flame
Do not switch the lights or any other electrical equipment on or off. Switched produce sparks that could ignite gas.
Isolate the gas supply
Open doors and windows to get rid of the gas and leave open until the leak has been stopped.
Report the leak.
If in doubt – get out.
Fire Extinguishers
RED, Fire Silver, Hose Real
Water
Wood, Cloth, Paper, Plastic, Rubber
Not unless the equipment has been isolated first
Aim at the base if the fire and spread across
Cream
Foam
Burning oil, Grease or Fat only Not unless indicated on the extinguisher or the equipment has been isolated first.
Spread over the fire area from front to rear
Cream
Aqueous Film Forming Foam
Wood, Cloth, Paper, Burning oil, Grease, Fat etc
Not unless indicated on the extinguisher isolated first.
Spread over the fire area from front to rear allowing foam to build up.
Blue
Dry Powder
Burning oil, Grease, Fat
Yes
Aim at the base forcing flames from front to rear until extinguished. Ensure that fire dose not start up again
Black
Carbon Dioxide
Burning oil, Grease, Fat
Yes
Aim at the base forcing flames from front to rear until extinguished. Ensure that fire dose not start up again
Green
Hualon
Burning oil, Grease, Fat and small fires involving
Wood, Cloth, Paper, Plastic & Rubber
Yes
Aim at the base forcing flames from front to rear until extinguished. Ensure that fire dose not start up again
Red
Fire Blanket
Small fires involving
Wood, Cloth, Paper, Plastic & Rubber
Yes
Place the blanket carefully over the fire from front to rear to smother the flames keeping hands shielded at all times not allowing flames to waft towards you
You should follow the operational instructions on the body of each Fire Extinguisher for directions on how to use them correctly.
SUMMARY
Whilst management has a prime responsibility for ensuring the effectiveness of Randy’s Delight Health and Safety Policy and Procedures, their successful implementation requires the co-operation of all employees and the acceptance by each individual of their responsibility in law to take reasonable care in the health and safety of themselves and any other person who may be affected by their acts on all machines at work.
Each employee has the responsibility thereof to:
a. Take reasonable care for their own health and safety
b. Ensure that other persons are not endangered by their acts or omissions
c. Comply with the safety rules and practices applicable to the job they are doing
d. Report all fire and safety hazards to their immediate superior/unit manager
e. Co-operate with Randy’s Delight to enable it to comply with its legal obligations
f. Wear as instructed, any protected clothing, and safety appliances or equipment which
is by Randy’s Delight in the interest of health and safety practice and legislation.
g. Report all injuries and dangerous incidents in accordance with the Randy’s Delights
proceduresh. Attend training sessions and safety meetings as required
If you any queries about your responsabilites, safety or welfare then you should voice your concerns to the General Manager.
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