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Hospitality Staff

Health & Food Safety Brief2015 – 2016

Welcome to Twickenham Experience Ltd

Twickenham Experience FOH Health & Food Safety Brief 1.1 1

Welcome to our team at Twickenham Experience Ltd (TEL), as part of our commitment to you we will provide you with the information, training and instruction you require to carry out your job safely and in line with our company procedures and legal requirements.

Please take the time to read through and understand this booklet as it provides you with all the essential Health & Food Safety Information you need in order to carry out your job safely. Once you have read and understood this information you need to sign the attached document and bring this with you on your first day of work. If you do not return this on the first day of work you will not be permitted to work.

ContentsRules of Safety Page 03

Health & Safety Section Page 04

Fire Safety Information Page 06

Risk Assessments (Relevant to Your Job) Page 07

Essentials of Food Hygiene & Food Allergy Awareness Page 42

Food Safety Section Page 43

Environmental Awareness Page 44

Confirmation of Understanding Questionnaire (to be completed, signed & returned) Page 45


THE RULES OF SAFETY Look around your place of work and report anything you regard as dangerous to a member of

Management.

In the case of an accident that results in injury, however minor, you must report it immediately to a member of Event Management and complete the relevant information in the Accident Checklist. Near misses should also be reported to the Event Manager.

Know what you must do in the case of a fire or bomb alert. In the event of an evacuation act quickly and quietly, use the nearest available exit, do not use lifts, and wait at the assembly point until you are given further instructions.

Do not operate any machinery or use equipment without authority or training.

Take care as you go about your everyday tasks: do not run, be careful on staircases and take particular care if handling hot liquids.

Wear clothing that is safe, sensible and wear sound shoes that provide good grip and protect the feet.

You must not misuse or interfere with anything provided in the interest of Health and Safety.

Dispose of waste in the designated refuse areas

Keep your work area clean and tidy. Never leave articles on the floor that could become a tripping hazard. Immediately wipe up spills and alert peoples’ attention to them verbally and with ‘Wet floor’ signage

Obey all safety signs and instructions on cleaning chemical labels at all times. When using chemicals wear gloves, goggles and face mask wherever directed by the product label. NEVER TAKE RISKS.

Never decant cleaning materials in to unmarked bottles or containers.

Always take care when pouring hot water from the hot taps/urns.

Never attempt to lift anything which may be too heavy – always get help.

Never attempt to repair anything electrical or any other equipment – always report any defects to the Event Manager as soon as possible.

Always use equipment as directed - never take short cuts to save time – think about the risks involved first.

You are individually responsible for complying with this guidance and with regard to your own personal safety and that of your colleagues.

Only smoke in designated areas and never smoke near gas cylinders or vehicles.

Remember Safety First in Everything we do!


Health & Safety SectionThis Health & Safety section provides you with the information you need in order to beware of the hazards and risks within your area of work. If you identify any hazards you should highlight these to your manager immediately. We will cover: First Aid, Slips Trips and falls, Safe use of cleaning chemicals (COSHH), Fire Safety, Manual Handling and the Risk Assessments relevant to your area of work.

First Aid

If you sustain an injury, whether a cut, burn, bruise, sprain or something more serious, inform your supervisor or manager and seek medical treatment immediately. All open cuts, burns or sores must be kept covered with a clean blue waterproof plaster at all times.

Burns & Scalds

Hot plates, bain maries, ovens, deep fat fryers, griddles and grills are common causes of burns. Movement of hot trays can also cause burns and containers of hot foods can result in scalds

Always:

Stand well back when opening ovensStand back from high level grills while cookingUse protective gloves when handling hot equipmentUse long handled tongs for removing individual pies & burgersUse a trolley when moving containers of hot liquidsFill container to only half or two thirds full

Slips, trips and falls

A common cause of injury is a slip, trip or fall. For this reason it important that you wear appropriate non slip footwear. To reduce the risk of slips however if the job you are carrying requires specialist protective footwear, this will be provided for you.

Always:

Remove any obstructions (such as boxes) in the path of people Immediately mop-up spillagesNotify colleagues and customers when a floor is wet or damaged and use wet floor signs.

Safe use of cleaning chemicals

There are 4 main chemicals we use within your area of work; these have been selected as they are the most effective and safest chemicals for the job.

The chemicals we use:Suma Multi D1: Hand dish washing liquid – Clear Green liquidSuma Multi D2: Hard surface general cleaner – Clear Blue liquidSuma Bac D10: Detergent sanitiser - Clear Violet liquidTaski Jontec 300: Neutral Floor Cleaner – Pale Green liquid

When to use it:Washing cooking equipment and glasses by handCleaning general surfaces during the working day (Not sanitiser)Cleaning Food Prep / Serving areas to sanitiser the surfacesMopping floors – REMEMBER Wet Floor Signs!

Chemical Hazard Symbols


Health & Safety SectionManual HandlingIf you are required to move heavy loads during your work you should consider:

Plan your lift – where is it to be placed? Do you need help? If so ask a colleague. Are there any obstructions along your route? Any obstructions should be removed. Is the load at a safe high to lift?Remember:

Keep a wide base of support. Your feet should be shoulder-width apart, with one foot slightly ahead of the other

Squat down, bending at the hips and knees only. If necessary, put one knee to the floor and your other knee in front of you, bent at a right angle (half kneeling).

Maintain good posture. Look straight ahead, and keep your back straight, your chest out, and your shoulders back. This helps keep your upper back straight while maintaining a slight arch in your lower back.

Slowly lift by straightening your hips and knees (not your back). Keep your back straight, and don't twist as you lift.

Hold the load as close to your body as possible, at waist level, this will reduce the leverage on your spine.

Use your feet to change direction, taking small steps.

Risk Assessments

The company has carried out risk assessments for all tasks, equipment and activities that are relevant to you job role. These have been included in this brief please ensure that you fully understand all the risks and hazards associated with your job. You need to ensure that you do not use any equipment or carry out any tasks without the suitable training, information or instruction from your supervisor or manager.

Risk Assessments Included:Electrical Safety Violence at Work HighchairsGeneral Manual Handling Beverage Dispensers Hot Food Service EquipmentTask Specific Manual Handling Cash Registers Microwave OvensGoods Receipt and Storage CO2 Cylinders Portable Food Service & Display EquipmentPersonal Protective Equipment Cooking Soup KettlesSafety with Sharp Knives Dishwashing, Glass Washing & Pot

Washing MachinesSteaming Ovens (Steamers)

Damp Mopping Equipment Washing in Sinks Toasters (Pop-up, Rotary and Tunnel Toasters)Disposal of General Waste Flambé Lamps, Chafing Dishes &

Similar Equipment Water Boilers (Plumbed-in)

Trolleys, Sack Trucks etc Free-standing Hot Water Urns Working in Cold Rooms, Walk-in Chillers and Freezers

Handling, Use and Cleaning of Glass, China & Crockery

Polishing Glassware using hot water vapour

Waiting Tasks & Activities


Lead with your hips as you change direction. Keep your shoulders in line with your hips as you move.

Set down your load carefully, squatting with the knees and hips only.


TYPES OF EXTINGUISHERS

Activate the nearest fire alarm point (Normally located near the door)

Or

Call control on ext. 6589

DO NOT

Dial 999 directly

Attempt to fight any fire unless you have been trained to do so and you will not put anyone at risk by doing so, including yourself.

Stop to collect any personal belongings which will delay your exit

Return to your place of work until you are told it is safe to do so

ACTION TO TAKE IN THE EVENT OF DISCOVERING A FIRE

If you are located in:

North Stand: Proceed to Gate D marked on the map below.

East Stand: Proceed to Gate D marked on the map below.

South Stand: Proceed to Marriott drop off zone marked with large red arrows on the map below.

West Stand: Proceed to the Lion Gate marked Gate B on the map below.

FIRE ASSEMBLY POINTS

On hearing an alarm or being told of a fire, or for the need to evacuate:

Close any doors (if it is safe to do so)

Switch off gas & electric from the mains (if it is safe to do so)

Leave by the nearest fire exit

Go to assembly point as detailed in this plan or as instructed by supervisor / manager

DO NOT

Attempt to fight any fire unless you have been trained to do so and you will not put anyone at risk by doing so, including yourself.

Stop to collect any personal belongings which will delay your exit

Return to your place of work until you are told it is safe to do so

ACTION TO TAKE IN THE EVENT OF THE FIRE ALARM

Fire Safety Information Sheet

Ref. MAN 05 Task/Activity: Electrical Safety (Portable and Non-Portable Equipment) (Page 1 of 2) Assessment date:25 July 2012

Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL Assessed by: Evan Judge

Hazard Safety Risk Safe System of Work / Control Measures

Short Circuits

Overloaded circuits

Loose Wires

Damaged or faulty equipment

Incorrectly wired plugs and equipment

Inadequate Earth-bonding

Contact with Water and Moisture

Who may be affected by the task/activity?

Compass employees/Agency staff

Customers / Client staff

Maintenance personnel

Electric Shock

Burns

Death

Fire

Using Electrical Equipment

Equipment only to be used by trained employees, this training to include general electrical safety. Follow manufacturer's user instructions where these are available Wherever possible, nearest electric power socket to be used to reduce the length of trailing cables and to

minimise the use of extension leads. Cables to be located to reduce tripping hazards and suitable warning signage to be displayed.

Ensure no strain is placed on the cable and connections. Unless manufacturer’s instructions state differently, electrical equipment and cables must always be handled

with dry hands and not allowed to become wet due to exposure to adverse weather conditions, spillages, splashing, cleaning chemicals etc.

Where extension leads and multi-point block adaptors are used, these should be properly secured, off the floor and not overloaded.

Equipment to be isolated prior to being cleaned, carrying out routine maintenance, cleaning filters etc. Cleaning chemicals not to be sprayed close to electrical equipment or sockets. Do not damage or disconnect earth-bonding cables when cleaning or moving tables and equipment. Where

the earth bond has to be disconnected for maintenance or deep cleaning, it must be reconnected by a competent person.

Equipment used outdoors must be connected to a residual current device (RCD). Checks to be made to ensure that electrical equipment is turned off where appropriate at the end of the day.

Maintenance

Equipment to be maintained by competent persons and in accordance with manufacturer's guidance where available, including Portable Appliance Test (PAT) and inspection where required.Note: Where the equipment is double insulated (as indicated on the appliance by a symbol showing a square within a square) or where no earth wire is used, a PAT is not required

Fixed electrical installations should be inspected for safety at least every 5 years

CONTINUED OVER THE PAGE


Ref: MAN 05 Task/Activity: Electrical Safety (Portable and Non-Portable Equipment) (Page 2 of 2)

Hazard Safety RiskSafe System Of Work / Control Measures

Visual Checks

Employees to carry out visual checks to equipment before use to identify any obvious damage or defects. Checks to cover:

No obvious damage to the equipment and no loose or missing screws or other fixings No burn marks or staining on the wires or around the plugs and sockets. No coloured wires are visible where the cable is fixed into the plug. Cables are not damaged with cuts, abrasions or squashed under heavy furniture or equipment Plug and socket have no signs of damage with cracked or broken casings The socket is securely fixed to the wall with no gaps around the edges No taped joints in the cable and no damaged or bent pins on the plug. Cables are not trapped between sharp up stands on stainless steel preparation tables and the wall All the wires are stored in such a way that they do not cause a trip hazard or can be pulled from the socket or equipment.

Where defects or damage presents a risk of injury, the equipment should not be used. It must be switched off, isolated and labelled “Out of Order – Do Not Use”. The manager informed and not used again until repaired by a competent person. Employees must not attempt to affect a repair themselves.


Ref. MAN 09 GENERAL MANUAL HANDLING RISK ASSESSMENT

Site / Unit Name TWICKENHAM EXPERINCE LTD - FRONT OF HOUSE Unit No 68686

Location being assessedFront of House Areas Date 25/07/2012

Site / Unit ManagerRob Brumell

1. List below the manual handling tasks associated with the work activity.2. Using the diagram below and your judgement consider if the task involves low or high risk

manual handling activities. Where the loads handled are heavier than the weights shown in the zones for women and men in the diagram, the task should be marked High risk.

3. Special consideration must be given to the personal physical capabilities of children and young persons

4. Where you consider a task to involve High Risks*, use the detailed Task Specific Manual Handling Risk Assessment to identify significant risks and control measures.

Overall Level of Manual

Handling Risk ()

MANUAL HANDLING TASKS Low High*

1. Moving Tables

2. Moving Chairs

3. Movement of heavy duty boxes e.g. cutlery

4. Pushing & Pulling loaded trolleys

5. Lifting bags of linen

6. Removal of bags of refuse

7. Moving of stock e.g. cases of beverage

8. Removing trays of glasses from glass washer

9. Repetitive cleaning / polishing of cutlery & glassware

10. Serving & clearing tables of china & glassware

11. Carrying & moving light equipment e.g. coffee flasks


Ref. MAN 10 TASK SPECIFIC MANUAL HANDLING RISK ASSESSMENT

TASK: Moving Tables

Questions to considerLevel of Risk Possible Remedial Action

1. The task – does it involve: Low High

Holding the loads away from the trunk

Items to be lifted & moved by more than one person

Ensure correct lifting / carrying techniques are to be used at all time

Twisting

Stooping

Reaching upwards

Large vertical movement

Long carrying distances

Strenuous pulling or pushing

Unpredictable movement of load

Repetitive handling

Insufficient rest or recovery

A work-rate imposed by the process

2. The load – is it: Low High

Heavy Items to be lifted & moved by more than one person


Bulky/unwieldy

Difficult to grasp

Unstable/unpredictable/liquids that splash

Intrinsically harmful (e.g. sharp, hot)

3. The working environment – is there: Low High

Constraints on posture

Staff is to be wearing correct non-slip footwear to ensure stability and safety.

Uneven, slippery or unstable floors

Variations in level

Hot/cold/humid conditions

Strong air movements

Poor lighting conditions

4. Individual capabilities – does the job: Low High

Require unusual strength, height etc.

Those with health issues & pregnant workers are not to carry or move stock.

Pose a risk to those with a health problem

Pose a risk to those who are pregnant

Call for special information/training

5. Other factors Low High

Is the movement or posture hindered by Correct clothing and footwear at all times.

clothing or personal protective equipment?



TASK: Movement of heavy duty boxes e.g. cutlery Questions to consider Level of Risk Possible Remedial Action



If too heavy, Items to be lifted & moved by more than one person

Where required use trolleys


Twisting

Stooping

Reaching upwards





Repetitive handling




Heavy Ensure correct lifting / carrying aids are used at all times. Where this is not possible it is mandatory to seek assistance from an additional staff member.Bulky/unwieldy

Difficult to grasp




Constraints on posture Correct lifting, pulling and pushing techniques are to be used at all time.



Variations in level





Require unusual strength, height etc. Ensure correct lifting / carrying aids are used at all times. Where this is not possible it is mandatory to seek assistance from an additional staff member. Pregnant workers are not to carry or move stock.Pose a risk to those with a health problem




Is the movement or posture hindered by .

clothing or personal protective equipment?



TASK: Moving of stock e.g. cases of beverage

Questions to consider Level of Risk Possible Remedial Action



Ensure correct carrying aids are used at all times. Where this is not possible it is mandatory to seek assistance from an additional staff member.

Twisting

Stooping

Reaching upwards





Repetitive handling




Heavy Ensure correct lifting / carrying aids are used at all times. Where this is not possible it is mandatory to seek assistance from an additional staff member.Bulky/unwieldy

Difficult to grasp




Constraints on posture Correct lifting, pulling and pushing techniques are to be used at all time.



Variations in level





Require unusual strength, height etc. Ensure correct lifting / carrying aids are used at all times. Where this is not possible it is mandatory to seek assistance from an additional staff member. Those with health issues & pregnant workers are not to carry or move stock.

Pose a risk to those with a health problem




Is the movement or posture hindered by Correct clothing and PPE to be worn at all times.

Clothing or personal protective equipment?


Ref. MAN 11 Task/Activity: Goods Receipt and Storage Assessment date: 25 July 2012



Manual handling hazards

Trapping hands between trolleys or

roll cages & fixed objects

Colliding with others when moving a load

Falling loads

Boxes and obstructions left in walkways

Falling from height (stepladders, platforms and raised loading bays)

Moving vehicles

Low temperatures




Visitors / Members of the Public

Delivery personnel

Back and muscle strains

Impact / Crushing injuries


Possible fractures and head injuries when falling from heights or being struck by heavy falling objects

Death or multiple injuries

Thermal discomfort from prolonged working in cold areas

Arrangements to be made for goods to be delivered as close as possible to the storage area or point of use.

Employees to stand well clear of reversing delivery vehicles, tail lifts and/or fork lift trucks when goods are being lowered or raised.

Wherever practicable, employees to walk in designated pedestrian walkways or stay behind barriers in delivery areas.

Where employees are required to inspect and /or enter delivery vehicles they must only do so with the knowledge and consent of the driver or the person in charge of the vehicle, who must ensure it is safe to approach the vehicle and ensure it is safe to leave the vehicle after any inspection.

Employees to be trained in the handling and correct storage of received goods. Suitable trolleys, sack trucks, barrows or roll cages to be used for moving loads to and from storage areas,

reducing the need to manually handle loads. Storage racks and shelving to be stable and of suitable strength to support the weight of the stored goods. Wherever possible, goods to be stored at a height that can be reached without the need to use stepladders

or stepping stools. Where items do need to be stored above shoulder height, this should be limited to lighter-weight items. Employees to be trained how to store goods safely to prevent items falling off shelves or racks and to

prevent stacked goods falling over. Employees to be instructed not to climb on storage racking and shelving and to use stepladders or stepping

stools where it is necessary to reach them. Employees are to adhere to the current safety footwear policy and procedure. Suitable gloves and warm clothing to be provided and worn when prolonged work at low temperatures is

necessary.Implement the Safe System of Work/Control Measures in Roll Cages, Ref. CRA 47, Stepladders, Ref CRA 54, Trolleys, Sack Trucks etc Ref. CRA 59, Working in Cold rooms, Ref. CRA 66, Step Stools, Ref CRA 72 Risk Assessments, manual handling safety precautions and the Workplace and Workplace Transport Assessments where applicable.


Ref. MAN 16 PERSONAL PROTECTIVE EQUIPMENT (PPE) ASSESSMENT And RECORD OF ISSUE

This PPE Assessment must be completed and any identified actions implemented so as to ensure that suitable PPE is provided where required for employees.

Identify the types of PPE provided in the Identification of PPE section below.

Answer each question in the Assessment of PPE section on the next page either yes or no, then consider the possible management actions and record them in the Action/Comments column.

Review the assessment annually or sooner if there are significant changes to working arrangements.

Site Name: TWICKENHAM EXPERINCE LTD - FRONT OF HOUSE Unit No: 68686

Assessed by: Evan Judge Date: 25 July 2012

IDENTIFICATION OF PPE

Parts of the body protected Types of suitable PPE to consider

Types of PPE provided(Write in here the PPE items in use,

or N/A if not required – having checked relevant risk assessments)

Eyes and Face Safety spectacles, goggles, face visors or facemasks to protect against chemicals, dust, projectiles and hazardous vapours

N/A

Hearing Ear plugs or ear defenders to protect against hearing loss from damaging noise levels Ear plugs or ear defenders for

concerts

Head and/or neck Hard hats or bump caps to protect against falling or flying objects and head bumping; hairnets to prevent hair entanglement N/A

Breathing Facemasks, respirators or breathing apparatus to protect against dust, vapours, gas and oxygen deficient atmospheres

Facemask if required for silver dipping

Whole body / trunk area Overalls, aprons, high-visibility clothing, waterproof coats, thermal clothing to protect against the effects of adverse weather or temperature extremes, chemical splashes, hot substances etc

Company uniform and Rubber Apron (For Line Cleans)

Hands and/or arms Gloves, gauntlets or armlets to protect against abrasion, temperature extremes, cuts and punctures, impacts, chemicals, hot substances and equipment, electric shock, vibration, skin infection, disease or contamination

Gloves

Feet and/or legs Safety boots or slip resistant footwear with / without toecaps or steel mid-soles, leggings and gaiters to protect against wet, cuts and punctures, falling objects, frequent use of roll cages and/or pallet trucks and slipping

Slip resistant


Ref. MAN 16 PERSONAL PROTECTIVE EQUIPMENT (PPE) ASSESSMENT

ASSESSMENT OF PPE

Matters To ConsiderYes/

No

Possible Management Action if “No”

Actions/

Comments

Have all users been trained in the correct use and care of PPE? Yes

Ensure training is carried out, recorded and signed for.

Has a PPE Record of Issue been completed and signed for each user?

YesEnsure that a PPE Record of Issue is completed and signed for all users.

Twickenham Site issue form in place.

Are items of PPE being worn and used correctly when required? Yes

Ensure employees wear or use PPE as defined in applicable risk assessments or COSHH Product Assessments.

Supervisors to carry out checks to ensure correct working instruction are being adhered to.

Do all items of PPE fit properly and give adequate protection?

Yes

Ensure PPE is correctly adjusted to fit and, where applicable, that no gaps are present that could expose the user to harmful substances.

Where there is equipment that is not fitting or not in good condition it is requested that the employee communicates these issues with their line manager.

Is protection maintained where more than one item of PPE is worn together?

YesCheck that there is no protection conflict where two or more items are worn, e.g. goggles and facemask.

There are minimal periods where there is a requirement for more than one item of PPE to be worn.

Are PPE users free from adverse health affects, e.g. skin complaints, breathing difficulties etc? Yes

Stop the person carrying out the task and investigate the possible cause. Refer to the guidance on Occupational Dermatitis and Occupational Asthma in the Health and Safety Manual

If the employee experiences any of these issues they are to bring this to the attention of their supervisor or manager as soon as possible.

Is PPE stored correctly and kept away from sources of contamination, e.g. chemicals?

YesProvide suitable storage, including individual storage facilities if necessary for hygiene reasons.

PPE is to stored away from chemicals and all those who require PPE should possess their own.

Is PPE kept clean, in good condition and replaced when necessary? Yes

Ensure PPE users keep PPE clean and report to manager or supervisor when replacement needed.

Employees are to maintain their equipment by keep it clean and looked after. If the equipment becomes unusable this my be brought to the attention of their supervisor / manager.

Where required for hygiene reasons, are employees issued with their own items of PPE?

YesIndividual PPE will need to be issued if there could be a hygiene risk if shared.

Is PPE in good condition and in good working order?

Where applicable, does PPE have all straps, clasps, buckles or ties in place?

Is PPE free from obvious defects, such as:Dents, deep scratches, holes, worn thin, frayed, torn or otherwise damaged

Yes

Replace all items of defective PPE and retrain users in the need to report defective PPE for repair or replacement.

Where there is equipment that is not fitting or not in good condition it is requested that the employee communicates these issues with their line manager.


Ref. MAN 17 Task/Activity: Safety With Sharp Knives Assessment date: 25 July 2012

Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD – Front of House Assessed by: Evan Judge


Sharp, blunt, worn and damaged knives.

Incorrect knife selection for task

Unstable or slippery work surfaces.

Cold and numb hands or fingers.

Inadequate workspace.

Poor lighting.



Cuts and lacerations

Puncture wounds

Amputation

Knives to be used only by employees who are trained in their correct storage, selection and use. Knife blades to be maintained in a sharp condition. The condition of knives to be checked before use. Damaged knives must not be used and reported to a

responsible person for repair or replacement. Worn and damaged knives to be disposed of safely. The correct knife to be selected for the task. Only carry knives with the blade pointing downwards. Do not attempt to catch a falling knife. When using a knife, hold with a firm grip and cut downwards and/or away from the body. Avoid cutting items whilst being held in the palm of the hand. Sharp knives must not be used to separate frozen items of food, e.g. burgers, chops. Cutting boards to be placed on a flat, dry work surface. Wheels on mobile worktables to be locked before carrying out work with knives. Good lighting and adequate workspace to be provided in areas where knives are used. Wash sharp knives individually and never place them into sinks. Knives to be stored on suitable racks or magnetic holders; or neatly in a suitable container or drawer

clearly marked “Sharp Knives”. Knife drawers must not be used for storing any other items. Implement the Safe System of Work/Control Measures in Equipment Washing in Sinks Risk Assessment,

Ref. CAT 21.


Ref. COM 05 Task/Activity: Damp Mopping of Floors Assessment date: 25 July 2012



Cleaning products

Wet floors


Equipment used in this site is:

Mop

Bucket

Wet floor sign





Delivery personnel

Irritation to skin and eyes


Back and muscle strains

Employees to be trained in the correct use of equipment and correct cleaning method. Use only the designated cleaning product for the task being carried out and only from clearly

labelled containers. Always use chemicals in the correct dilution and in accordance with manufacturers’ user instructions. Never mix cleaning products together. Never leave cleaning products unattended and store safely after use.

Suitable Personal Protective Equipment must be worn in accordance with COSHH Product Assessments. Use PPE at all times. If damaged or mislaid report it to your manager.

Use manual handling aids if transporting over distances e.g. bucket and wringer on castors, use of trolley. Bucket to be no more than half-full of water and cleaning additive.

Floor cleaning to be carried out at a time when least number of people likely to use the area. Work with bucket behind the line of work. Use a dry mop as applicable to assist in more rapid drying of surface. When spot mopping and cleaning up spillages in areas where people are likely to walk, ensure

that the floor is left free of grease and oil deposits and is left as dry as possible. After cleaning with a suitable cleaning chemical product, rinse and then dry the surface with paper towel or a dry mop. Use wet floor warning signs until the floor surface is completely dry

Do not leave equipment lying around when not in use. Do not walk over wet floor surface. Ensure equipment is cleaned appropriately after use and before putting it away. Return equipment to designated storage location after use. Erect suitably located warning signs/barriers as appropriate to warn or prevent unauthorised

access when cleaning in progress. Additional cleaning signs will be required for staircases. Ensure the floor is completely dry before removing signage.Implement the safety precautions in the COSHH Product Assessments and the manual handling safety precautions.


Ref. COM 06 Task/Activity: Disposal of General Waste Assessment date: 26 June 2012



Sharp and pointed articles in bags or poly sacks


Over-full waste bags that split open and spill contents onto floor

Smoking waste





Cuts

Puncture wounds

Back and muscle strain injuries

Slips and falls

Fire

Only trained employees to carry out the task. Sufficient bins or sack holders to be provided and sited in suitable places in the workplace. Sufficient stocks of poly sacks to be provided that are of adequate strength to hold the

contents without breaking. Bins or poly sacks to be removed and emptied frequently to prevent them becoming over-

full. Broken glass, china and other sharp objects to be securely wrapped before placing in a bin

liner, or disposed of separately in a rigid container. Where glassware or broken glassware forms a significant part of the general refuse, separate

glass bins must be provided. Bin liners must not be used inside glass bins and these should be emptied directly into the appropriate bulk refuse container.

Lids from opened food cans to be placed inside the can and the can to be squashed to prevent the lid falling out into the waste sack.

Smoking waste e.g. cigarette stubs, ashtray contents, to be placed into a metal container and not emptied into waste sacks until the next day or douse the smoking waste so that there is no risk of any smouldering smoking waste igniting other materials.

Suitable trolleys or other mechanical means to be provided and used to transport full waste bins and sacks to outside waste storage facilities where practicable.

Implement the manual handling safety precautions.


Ref. COM 13 Task/Activity: Use of Trolleys, Sack Trucks etc Assessment date: 26 June 2012

Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - Front of House Assessed by: Evan Judge


Manual Handling

Uneven or sloping surfaces

Overbalancing cages

Trapping hands between cages and fixed structures

Trapping feet under castors

Cages falling off vehicle tail lifts.

Damaged/protruding metal points/wire





Back, muscle and upper limb strains

Impact injuries

Crushing injuries

Possible fracture of bones

Cuts, lacerations and puncture wounds

Trolleys to be used only by trained employees. Follow manufacturer's user instructions where these are available Trolleys to be maintained by competent persons and in accordance with manufacturer's guidance where

available Wheels and castors maintained in a clean condition to ensure their free running. Wheels to be checked to ensure they are free running before use. Floors and walkways to be maintained to keep them clear of obstructions. Trolleys to be loaded so that the way ahead can be seen. Trolleys must not be overloaded to prevent the` risk of it collapsing. Loaded trolleys to be moved by pushing rather than by pulling whenever possible. Two people to move trolleys with heavy loads, over uneven surfaces, over slopes and kerbs, through heavy

or narrow doorways and passageways or through crowded areas. Hot food and liquids to be securely contained on trolleys to prevent spillage where they are to be taken

over uneven or sloping surfaces. Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate. Trolleys must not be carried up or down steps or stairs. Implement the manual handling safety precautions


COM 17 VIOLENCE AT WORK RISK ASSESSMENT

This violence at work risk assessment must be completed and any identified actions implemented so as to ensure that arrangements are in place to minimise risks to employees, so far as is reasonably practicable.

Review this assessment every 12 months or sooner if there are any significant changes in the likelihood of a violent incident or changes in work arrangements and following any violence at work incident.

Site Name: TWICKENHAM EXPERIENCE LTD – Front of HouseUnit No: 68686

Date of Assessment: 28 June 2012

Assessed by: Evan Judge Date of Review: 26 June 2013

SITUATIONS TO CONSIDERPOSSIBLE MANAGEMENT ACTION ACTIONS/COMMENTS

Targeted or opportunist theft, armed robbery or thief caught in the act during normal service within a unit that may lead to violence

If practicable, handle money behind locked a door Avoid lone working Provide panic buttons in rooms where handling large amounts of cash is unavoidable Do not offer resistance to the thief, comply with demands, hand over requested goods/money and do not give chase Be observant so as to be able to describe events, assailants etc in order to assist the police in apprehending the thief Call for assistance as soon as it is safe to do so and call the police

Ensure that all cash handling is done so in secured areas and where possible under dual control.

All company Profit Protection Procedures are followed.

Targeted or opportunist attack when carrying money outside the unit

Whenever possible, use a security collection company to collect cash Two people to take money from the unit Use a vehicle rather than going on foot Vary routes and times

All company Profit Protection Procedures are followed.


SITUATIONS TO CONSIDERPOSSIBLE MANAGEMENT ACTION ACTIONS/COMMENTS

Unprovoked attack, possibly alcohol, drug or mental illness influenced

Avoid lone working Employees to be trained to deal with difficult customers Keep calm and do not provoke the person Comply with demands, hand over requested goods and do not offer resistance Provide panic buttons where unprovoked attack is possible Manoeuvre so that there is a barrier or locked door between employee and the attacker Call for assistance as soon as it is safe to do so and call the police

Twickenham experience staff is to keep clam and not provoke the person.

Alone working to be avoided – this is minimised by the presences of duty managers.

Employee taken as hostage by opportunist or as a result of a targeted attack

Avoid lone working Avoid leaving the unit alone, especially at night, e.g. to take out rubbish Provide panic buttons and operate if it is safe to Do not offer resistance, comply with demands as far as is possible Be observant so as to be able to describe events, assailants etc in order to assist the police in apprehending the assailant Call for assistance as soon as it is safe/practicable to do so and call the police


Alone working to be avoided – this is minimised by the presences of duty managers

Serious or persistent verbal abuse Keep calm and do not provoke the person Employees to be trained to deal with difficult customers Call for assistance as soon as it is safe/practicable to do so, and if appropriate, call the police


Alone working to be avoided – this is minimised by the presences of duty managers.


Ref. CAT 05 Task/Activity: Cleaning, Filling and the Use of Hot & Cold Beverage Dispensing Machines Assessment date: 26 June 2012



Contact with hot liquids and hot cups

Ingestion and skin contact with cleaning chemicals

Electrical hazards

Spillages

Manual handling

Beverage Dispensers in use in this site are:

Draught Beer Taps

Hot Beverage Dispensers




Scalds

Burns


Electric shock

Slips and falls

Back and muscle strain

Beverage dispensers to be sited so that people can use them without over reaching and without being jolted by others.

Where customers dispense their own beverages, display warning signage such as “Liquids dispensed are hot. In order to prevent scalds keep your hands and other body parts out of the delivery area until the drink has finished dispensing”.

Follow manufacturer's user instructions where these are available Beverage dispensers to be maintained by competent persons and in accordance with manufacturer's

guidance where available Dispensers with pressurised water boilers fitted are to be inspected by a competent person in accordance

with a written scheme of examination. Thermostatic controls set to dispense hot drinks in accordance with manufacturer’s recommendations. Dispensers to be cleaned and filled only by trained employees. Provision and use of a suitable container or safe means of carrying hot beverages to prevent burns or

scalds, e.g. trays, cup holders/clutches, saucers, polystyrene or heat resistant cups. Appropriate PPE to be worn when cleaning. Dispensing machines must not be left unattended when automatic cleaning programmes are in progress.

Where this is not practicable, warning signs or physical barriers are to be used to prevent drinks being dispensed when cleaning chemicals are in the machine.

Cups used for beverages must be of a suitable size so that drinks do not overflow when being dispensed or held

Spillages cleaned up as they occur and wet floor warning signs used when appropriate. Implementation of “COSHH” procedures when using cleaning chemicals. Implementation of the Safe System of Work/Control Measures in Electrical Safety Risk Assessment, Ref.

MAN 05, including an annual PAT test and manual handling safety precautions when handling large water refill bottles and other heavy items.


Ref. CAT 10 Task/Activity: Cash Registers Assessment date: 26 June 2012



Cold draughts

Ergonomic hazards

Electrical hazards

Trailing cables

Personal safety and security



Back, upper arm and neck pains

Upper limb disorders

Electric shock

Trips and falls

Physical assault

Follow manufacturer's user instructions where these are available Cash registers to be maintained by competent persons and in accordance with manufacturer's guidance

where available Cash registers to be appropriately sited on a firm level surface, at a comfortable working height and close

to a power socket. Correct layout of point of sale equipment and the positioning of cash registers to avoid exposure to cold

draughts likely to cause aches, pains and discomfort to operators. Employees trained in correct use of cash registers and the safe handling and carrying of cash. Electrical lead to be positioned where it will not be accidentally pulled or create a tripping hazard or strain

placed on it or the connections Where seating is provided, it must be suitable, with adjustable seats and back supports. Implement the Safe System of Work/Control Measures in Electrical Safety Risk Assessment, Ref. MAN 05,

including an annual PAT test. Where applicable, implement the safety precautions in the Violence at Work Risk Assessment.


Ref. CAT 13 Task/Activity: Handling & Use of CO2 Cylinders Assessment date: 26 June 2012



Manual Handling Hazards

Falling Cylinders

Changing/Connecting CO2 Cylinders

Leakage of CO2

Rapid release of CO2 resulting in uncontrolled movement of the cylinder




Delivery Personnel



Crushing injuries

Asphyxiation

Ice/cold burns

Impact injuries from being struck by the cylinder and/or colliding with fixed objects

CO2 cylinders only to be used and handled by trained employees. CO2 cylinders to be stored, used and maintained in accordance with manufacturer’s /supplier’s instructions

where available. CO2 must not be released from cylinders to clean the valve. New cylinders should always be fitted with an

outlet seal or dust cap to prevent contamination by grit or foreign material. Once connected to equipment, cylinder valves must be opened slowly. CO2 cylinders only to be used with the correct regulators fitted. CO2 cylinders to be secured in an upright position when in use. CO2 cylinders to be stored in designated storage areas either secured in an upright position, on racks or laid

flat and chocked to prevent movement and damage. Designated storage areas to be under cover, protected from extremes of heat and cold, well ventilated and

provided with CO2 detection systems if appropriate. Damaged cylinders and regulators to be isolated and clearly labelled to prevent their use. Lone working in internal storage areas to be avoided. Where appropriate, suitable cylinder trolleys or other equipment to be used to transport cylinders. Trolleys

to be maintained in good condition and removed from use and labelled “Do Not Use” if defective. COSHH Product Assessment for CO2 to be completed and available. Appropriate PPE, including reinforced toe capped safety shoes and stout gloves to be provided where

handling cylinders forms a significant part of an employee’s duties. Implement Safe System of Work/Control Measures in Trolleys, Sack Trucks etc, Ref. COM 13 Risk

Assessment, the COSHH Product Assessments and the manual handling safety precautions


Ref. CAT 15 Task/Activity: Cooking (production of hot food and/or liquid) Assessment date: 26 June 2012



Contact with hot surfaces and equipment, hot solids, hot liquids and steam.

Ignition of overheated cooking fat and oil

Spillages of food and liquid.

Gas hazards

Electrical hazards




BurnsScalds

Fire

Slips and falls

Fire and explosion

Electric shock, burns

Equipment securely sited with adequate space, lighting and ventilation. Follow manufacturer's user instructions for cooking equipment where these are available Equipment to be maintained by competent persons and in accordance with manufacturer's guidance

where available Cooking is only permitted for employees trained in the correct use and operation of cooking equipment. Selection of correct cooking equipment and correct cooking method for tasks undertaken. Cooking pans not to be left unattended when cooking with hot fats and oils. Provision and correct use of oven cloths and/or oven gloves (PPE) .Any defective PPE must be replaced

immediately. Gas appliances to be fitted with automatic ignition devices wherever practicable. Hand held igniters or long wax tapers to be provided where necessary for lighting gas equipment.

Domestic lighters and short matches are prohibited for direct lighting. Place heavy containers on lower shelves, lighter containers on higher shelves. Where applicable, employees instructed to switch on extraction ventilation equipment during cooking

operations to remove heat, cooking fumes, steam and vapours. Equipment faults and breakdowns to be reported to the appropriate person or organisation for repair. Where faults pose a risk of injury, equipment to be switched off, isolated and labelled “DO NOT USE” until

properly repaired. Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate. Washing-up employees to be warned when hot equipment is placed in the wash-up area for cleaning. Implement the Safe System of Work/Control Measures in Electrical Safety, Ref. MAN 05 or Gas Safety, Ref.

COM 03 Risk Assessments.


Ref. CAT 19 Task/Activity: Dish Washing, Glass Washing and Pot Washing Machines Assessment date: 26 June 2012



Hot machine surfaces

Hot water and steam

Hot crockery and utensils

Dishwasher chemicals

Trapping / Entanglement

Electrical hazards

Wet floors

Broken glass and crockery

Manual handling




Burns

ScaldsChemical injuries

Nips to fingers and hands

Electric shock

Slips and falls

Cuts


Washing machines only to be used and cleaned by trained employees. Follow manufacturer's user instructions where these are available Equipment to be maintained by competent persons and in accordance with manufacturer's guidance

where available Conveyor type machines to be fitted with retaining curtains on the open ends to prevent hot water

splashing out. Machines to be designed so that the water and motor cut out automatically when doors are opened. Employees to stand back when opening the operating door or lid in order to avoid scalds from

condensate and water vapour. Conveniently accessible stop control button to be fitted on machines. Only trained employees to handle and change dishwasher chemicals by following COSHH Product

Assessment controls including wearing appropriate PPE. Broken glass and crockery to be securely wrapped before placing in a bin liner, or disposed of

separately in a rigid container. Trolleys to be used where appropriate for the movement of crockery and cutlery. Floor maintained in a dry condition by implementing the control measures in the “Floor Safety and

Safety Footwear” risk assessment. Spillages cleaned up as they occur and wet floor warning signs used when appropriate. Implement the Safe System of Work/Control Measures in Disposal of General Waste, Ref COM 06,

Electrical Safety, Ref. MAN 05 Risk Assessments and the manual handling safety precautions.


Ref. CAT 21 Task/Activity: Equipment Washing in Sinks Assessment date: 26 June 2012



Hot water

Hot cooking pots and hot food and liquid

Washing detergents

Knives and sharp objects

Broken glassware and crockery

Manual handling

Spillages



Scalds

Burns




Slips and falls

Maintain hot water in the sink at around 60C to ensure adequate cleaning and to prevent scalding. Provision and use of PPE, including protective eyewear, rubber gloves or gauntlets, waterproof aprons and

slip resistant footwear where appropriate. Allow hot foods, liquids and equipment to cool before emptying and washing. Wash sharp knives and other sharp objects individually and never place them into sinks. When glass or crockery break in the sink the water must first be drained out before carefully removing

items with gloved hands. Broken glass, china and other sharp objects to be securely wrapped before placing in a bin liner, or

disposed of separately a rigid container. Sinks not to be overfilled with water to reduce the risk of splashing water onto the floor area. Items to be placed into sinks and not dropped in to avoid splashing water onto the floor area. Spillages cleaned up as they occur and wet floor warning signs used when appropriate. Implement the safety precautions in the COSHH Product Assessment and the manual handling safety

precautions Floor maintained in a clean and dry condition, so far as reasonably practicable by implementing the Safe

System of Work/Control Measures in the Floor Safety Risk Assessment, Ref MAN 08


Ref. CAT 22 Task/Activity: Use of Flambé Lamps, Chafing Dishes & Other Similar Portable Cooking/Hot Holding Equipment Assessment date: 26 June 2012



Leakage of LPG (Liquefied Petroleum Gas)

Overheating of gas canisters

Spillage and ignition of inflammable fuel (e.g. fuel gels, methylated spirits) and ignition of vapours

Contact with hot surfaces and equipment, hot foods, hot liquids and steam





Explosion and fire due to poorly fitting canister, canister damage or inadvertent flame extinguishing.

Burns and traumatic injuries due to fire and explosion and contact with hot parts of the equipment and the flame

Damage to property.

Explosion due to overheating of gas canisters.

Accidental ignition of flammable materials during use

Burns and scalds

Equipment only to be used by trained employees. Follow manufacturer's user instructions where these are available Equipment to be maintained by competent persons and in accordance with manufacturer's guidance

where available. LPG-fuelled equipment to be used as follows:

Hold the equipment in an upright position when lighting it. Light the flame as soon as the gas is turned on. Use the equipment in a well-ventilated area. Use equipment away from flammable materials. Never put a gas canister down on or near to a hot surface or ignition source. Always use equipment on a level surface. Never leave the equipment unattended when lit. Always fit or change gas cartridges in a well ventilated area away from any naked flames or where

practicable outside in the open air Never use equipment if it is leaking gas or malfunctioning. After use, ensure that the gas control knob is fully turned off. After use, allow the hot parts to cool, remove the gas cartridge and then store immediately in a secure,

cool (below 50°C), well-ventilated place out of direct sunlight and at least one metre away from any flammable materials and ignition sources.

Never attempt to repair or modify the equipment. Flambé lamps to be serviced annually by a competent person. Spirit lamps and gel fuelled lamps to be sited on a level surface away from combustible materials. Store large quantities of Methylated spirits and gel fuels in metal containers with 30 minutes fire resistance

and site away from public areas and fire escapes. The storage container to be clearly marked “Flammable Liquid. No Smoking. No Naked Lights” and when not in use, the storage container must be kept locked.

Spirit lamps to be filled through the filler cap and not through the centre with the wick and holder removed. Do not fill when the lamp is lit.

Do not overfill the lamp and wipe clean any spillages before lighting. Extinguish lamps before moving equipment and allow to then to cool before cleaning. Cooking equipment must not be left unattended when in use See Safe System of Work in Cooking Assessment, Ref. CAT 15.


Ref. CAT 29 Task/Activity: Use of Highchairs Assessment date: 26 June 2012



Collapsing chair

Missing or defective child restraints

“Pinch points” and “nips”

Damaged surfaces

Hot food and liquids





Burns and Scalds

Slips and falls

Electric shock


Highchairs to be of sound construction, able to support the weight of the child, easily cleanable and without “pinch points” or “nips” if the highchair is of a folding type

Follow manufacturer’s user instructions, where these are available Ensure that the floor area at the base of the highchair is level, clear of obstructions and that the feet are

securely on the floor. Highchairs to be fitted with a restraint to prevent the child slipping out beneath the tray e.g. crutch strap Highchairs may be fitted with points to attach a restraint/harness to prevent the child standing upright and

falling out or overbalancing the chair. The parent or guardian should be advised to use these to attach their own child restraint/harness to the chair.

The parent or guardian should be advised verbally and/or by the use of clearly legible signage that they are responsible for placing the child into the highchair correctly, for ensuring that the child remains seated and is not left unsupervised.

Spillages must be cleaned up as soon as practicable to reduce the risk of slipping accidents. Where appropriate, refer to the Safe System of Work/Control Measures in the Baby Food and Bottle

Warming Risk Assessment, Ref: CAT 01


Ref. CAT 29 Task/Activity: Use of Free Standing Hot Water Urns Assessment date: 26 June 2012



Contact with hot equipment and water

Spillages

Electrical hazards


Free Standing Hot Water Urns used

in this site are:

Dependant on location




Burns and Scalds

Slips and falls

Electric shock


Urns only to be used by trained employees. Follow manufacturer's user instructions where these are available Urns to be maintained by competent persons and in accordance with manufacturer's guidance where

available, including regular descaling to avoid dripping taps. Urns to be placed on a stable, level surface, away from the table edge and at a convenient height for the

user. Sufficient clearance between the tap and surface to allow the equipment being filled to be placed directly

beneath the tap. Suitable drip tray to be kept in position under the tap Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate. Power sockets and leads to be positioned where they will not be affected by accidental spillages, water

vapour and condensate. Electrical leads to be positioned where they will not be accidentally pulled or create tripping hazards or

strain placed on it or the connections, or be exposed to heat. The urn to be filled using an appropriate method, e.g. jug, pan, bucket, hose, to avoid manual handling

injuries and spillages. Urns not to be allowed to boil dry Empty the contents of the urn via the dispense tap and allow it to cool before moving. Care to be taken when removing the lid to avoid contact with steam and drops of hot water from the

underside of the lid Implement the Safe System of Work/Control Measures in the Electrical Safety Risk Assessment, Ref. MAN

05, including an annual PAT test and the manual handling safety precautions


Ref. CAT 30 Task/Activity: Use of Hot Food Service Equipment Assessment date: 26 June 2012



Hot surfaces, utensils, food, liquid and steam

Contact with overhead heat lamps and gantries

Electrical and/or gas hazards

Food and liquid spillages

Damage to glass or ceramic surfaces

Equipment in use in this site is:

Dependant on location may vary in temporary bars





Burns and Scalds

Electric shock

Fire and explosionSlips and falls


Employees to be trained in the correct use and cleaning of hot food service equipment. Food service equipment to be sited so that employees and/or customers can use them safely and without

over reaching. Follow manufacturer's user instructions where these are available Equipment to be maintained by competent persons and in accordance with manufacturer's guidance

where available Food service equipment that is water heated to be filled to and maintained at the correct level to prevent

it from drying out. All damaged containers to be repaired or replaced to prevent hot steam escaping and causing scalds. Hot food service equipment to be isolated and allowed to cool down before being cleaned. Care to be taken when passing food under heat lamps to avoid contact with arms or hands. Where overhead heat lamps are not protected, long sleeved tunics to be worn to reduce the risk of burn

injuries to forearms. Care to be taken when cleaning damaged parts of glass and ceramic surfaces to prevent cutting injuries.

Damaged equipment to be repaired or replaced without undue delay. Oven cloths or gloves to be used to prevent burns when handling hot items. Suitable utensils with heat resistant handles to be provided for customer use. Warning signs to be displayed when appropriate to inform customers of “Hot surfaces”. Spillages cleaned up as they occur and wet floor warning signs used when appropriate. Implement the Safe System of Work/Control Measures in Cooking, Ref. CAT 15, Electrical Safety, Ref. MAN

05 and/or Gas Safety, Ref, COM 03 Risk Assessments


Ref. CAT 33 Task/Activity: Use of Microwave Ovens Assessment date: 26 June 2012



Contact with hot surfaces, hot foods, hot liquids and steam

Eruption of super-heated liquids and liquefied foods

Over-heating food

Electrical hazards

Equipment in use in this site is:

Dependant on location may vary in temporary bars



Burns

Scalds

Fire

Electric shock

Microwave ovens only to be used and cleaned by trained employees. Where microwave ovens are provided for customer use, user instructions must be displayed. Follow manufacturer's user instructions where these are available Microwave ovens to be maintained by competent persons and in accordance with manufacturer's guidance

where available Cooking/heating instructions to be followed where provided, especially in respect of foods that contain a

high fat or sugar content. Microwave ovens to be sited on a stable level surface that is not above eye-level and away from main

walkways whenever practicable. Only microwaveable food containers are to be used in microwave ovens. Metal containers and metal utensils must not be used in the microwave oven. Where food is covered with food-film/cling film, the film should be pierced to allow steam to escape during

heating. If there is a likelihood of hot water collecting on the top of any container lid or cover, the containers should

be tilted slightly away from the body before attempting to remove it from the microwave oven. When heating liquids and liquefied foods, the microwave oven should be stopped half way through the

heating process and the food/liquid should be stirred to prevent super heated pockets from developing. Oven cloths/gloves to be used when handling hot equipment. Spillages to be cleaned up as they occur. Implement the Safe System of Work/Control Measures in Cooking, Ref. CAT 15 and Electrical Safety, Ref.

MAN 05 Risk Assessments including annual PAT tests.


Ref. CAT 36 Task/Activity: Portable Food Service & Display Equipment (e.g. coffee carts, mobile display units etc) Assessment date: 26 June 2012



Overloaded and unevenly loaded equipment

Falling objects

Striking people, stationary objects and structures

Hot foods and liquids

Spillages, trailing cables

Electricity

Portable Service Equipment in use in

this site are: Dependant on location





Delivery Personnel

Back, muscle and upper limb strains

Impact injuries

Cuts and bruises

Burns and scalds


Electric shock and burns

Portable equipment to be used only by properly trained employees. This training to include the safe moving of the equipment and how to place loads onto equipment safely to prevent the load falling.

Electrical equipment to be visually inspected before the start of each use and subject to annual PAT tests by a competent person.

Where necessary sufficient power sockets to be provided close to the point of use for portable equipment to ensure that appliances can be connected to the electricity supply without stretching cables.

Cables must not trail over walkways. Where this is unavoidable cables are to be covered with rubber matting or cable covers.

Wheels to be maintained in a clean condition to ensure their free running Wheels should be fitted with brakes, which must be securely applied before service starts. Equipment not to be overloaded before moving so that the way ahead cannot be seen, or too much strain

is placed on the equipment so that it may collapse. Two people to move heavy equipment. Portable equipment to be sited in locations where customers can move freely without bumping into each,

which may result in spillages, burns and scalds. Portable equipment to be site away from fire exits and escape routes. Hot food and liquids to be securely contained on equipment to prevent spillage. Oven cloths/gloves to be used when handling hot equipment. Spillages cleaned up as they occur and wet floor warning signs used when appropriate. Implement the Safe System of Work/Control Measures in the Beverage Dispensers, Ref. CAT 05, Electrical

Safety, Ref. MAN 05, Hot Food Service Equipment, Ref. CAT 30 Risk Assessments and the manual handling safety precautions


Ref. CAT 40 Task/Activity: Use of Soup Kettles Assessment date: 26 June 2012



Contact with hot equipment and utensils

Contact with hot food, liquids and steam

Spillages and trailing cables

Electrical hazards

Manual handling





Burns

Scalds


Electric shock


Soup kettles only to be used and cleaned by trained employees. Follow manufacturer's user instructions where these are available Soup kettles to be maintained by competent persons and in accordance with manufacturer's guidance

where available Soup kettles to be sited on a stable level surface, away from the edge, and at a comfortable height for

those using them and allowing for the use of the ladle. Electric cables to be securely fixed to prevent them being accidentally pulled or causing tripping accidents. Soup kettles to be sited in positions where soup or liquefied foods are unlikely to spill onto electrical

sockets. Wherever reasonably practicable, trolleys to be used for transporting containers of hot soup or liquid food

from the kitchen to the kettle. When transporting the container should be securely covered with a lid or food wrap to avoid spillage/

splash and the collar to be used to carry the container. Oven cloths or gloves to be used for handling hot containers of soup or liquid food. Ladles to be provided with heat resistant handles, with a pouring lip and of the correct size to prevent

them catching on the kettle lid. Where soup is ladled into disposable cups a suitable cup holder must be provided. Takeaway cups with close-fitting lids to be provided. Cups to be insulated or provided with cup clutches. Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate. Customer information notices to be displayed where self-service system is operated: “Warning, Hot Soup”.

Implement the Safe System of Work/Control Measures in Electrical Safety, Ref. MAN 05, including an annual PAT test, Hot Food Service Equipment, Ref. CAT 30 Risk Assessments and the manual handling safety precautions


Ref. CAT 41 Task/Activity: Use of Steaming Ovens (Steamers) Assessment date: 26 June 2012




Contact with hot surfaces, hot food hot liquid and steam

Spillages of food and liquid when lifting containers from the oven

Manual handling

Pressure vessels





Fire and explosion

Burns and scalds

Slips and falls


Explosion

Steaming ovens only to be used and cleaned by trained employees. Follow manufacturer's user instructions where these are available Steaming ovens to be maintained by competent persons and in accordance with manufacturer's guidance

where available. If necessary, pressurised steamers to be inspected in accordance with a written scheme of examination by a competent person at appropriate intervals.

Safety interlocks on the doors of pressure steamers to prevent them being opened before the pressure is equalised to be in good working order.

Open the oven door only partially at first and at arms length to allow the steam and/or heat to dissipate before opening it fully.

Where practicable, the use of steamer shelves above eye-level should be avoided when hot liquids could spill from cooking containers when they are being lifted into or out of the steamer.

Hot water will collect on the top of any container lid or cover. Containers must be tilted slightly away from the body before attempting to remove them from the oven.

Where practicable, use perforated base-trays in steamer containers to collect water and avoid the need to cover food with lids.

Oven cloths/gloves to be used when handling hot equipment. Where possible steamers should be connected directly to the waste water system. Drip trays beneath doors must always be in position and not be permitted to overflow. Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate. Steaming ovens to be isolated and allowed to cool before cleaning

Implement the Safe System of Work/Control Measures in Cooking, Ref. CAT 15, Electrical Safety, Ref. MAN 05 and/or Gas Safety, Ref. COM 03 Risk Assessments and the manual handling safety precautions


Ref. CAT 43 Task/Activity: Use of Toasters (Pop-up, Rotary and Tunnel Toasters) Assessment date: 26 June 2012



Electrical hazards

Contact with hot surfaces and hot food

Entanglement

Manual handling




Electric shock

Burns

Bruising


Toasters only to be cleaned by trained employees. Follow manufacturer's user instructions where these are available Toasters to be maintained by competent persons and in accordance with manufacturer's guidance where

available Where appropriate, operating instructions and a suitable sign to warn of hot equipment to be displayed

where toasters are provided for customer use Toaster to be switched off and isolated and allowed to cool down before attempting to release any bread

or other food that may become jammed inside it and before cleaning. Spillages of food and crumbs to be cleaned up as they occur. Implementation of the Safe System of Work/Control Measures listed in the Electrical Safety, Ref. MAN 05

Risk Assessment, including an annual PAT test. Implement the manual handling safety precautions where heavy toasters need to be moved to and from

their place of use.

Ref. CAT 50 Task/Activity: Use of Plumbed-In Hot Water Boilers Assessment date: 26 June 2012





Spillages


Pressure Vessels





Burns and Scalds

Slips and falls


Fire and explosion

Explosion

Water boilers only to be used by trained employees. Follow manufacturer's user instructions where these are available Water boilers to be maintained by competent persons and in accordance with manufacturer's guidance

where available, including descaling. If necessary, pressurised water boilers to be inspected in accordance with a written scheme of examination

by a competent person at appropriate intervals. Water boilers to be suitably positioned away from busy walkways and at a convenient height for the user. Sufficient clearance between the tap and surface to allow the equipment being filled to be placed directly

beneath the dispense tap. Wherever practicable, the container should be placed on a surface beneath the dispense tap whilst it is

being filled and not held, in order to avoid the risk of scalds to the hands. Oven gloves/cloths to be used when handles to containers may become hot as the container is filled with

hot water. Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate. Power sockets and connections to electrical equipment to be positioned or protected where they will not

be affected by splashes or accidental spillages. Implement the Safe System of Work/Control Measures in the Electrical Safety, Ref. MAN 05 and Gas Safety,

Ref. COM 03. Risk Assessments

Ref. CAT 51 Task/Activity: Working in Coldrooms, Walk-in Chillers and Freezers Assessment date: 26 June 2012





Spillages


Pressure Vessels





Thermal discomfort from prolonged working at low temperatures

Trips, slips and falls

Impact injuries

Asphyxiation


Follow manufacturer's user instructions where these are available Coldrooms, walk-in chillers and freezers to be maintained by competent persons and in accordance with

manufacturer's guidance where available Employees to work only for short periods of time in coldrooms whenever practicable. Where prolonged working at low temperatures is necessary, employees to be provided with suitable

thermal footwear and clothing and given frequent breaks in a warm area where hot drinks can be consumed.

Where applicable, coldrooms, walk-in chillers and freezers to be de-frosted at appropriate intervals to prevent the build up of ice forming on the condenser unit, the floor surface and other parts.

Where heavy packs of frozen goods become fused together with forming ice, these should be separated before attempting to lift and carry.

Water and ice to be cleaned up to reduce slipping hazards. Coldrooms, walk-in chillers and freezer doors to be fitted with a door release device accessible from inside

and employees trained in its use in the event of the door being closed when they are inside. Where practicable, the door release device should be marked by a luminous sign or emergency lighting so

that it is clearly visible to anyone trapped inside. The door release device must be tested weekly to ensure its effective operation.

Where practicable, an audible alarm should be fitted so that it can be sounded from inside the coldroom in the event of the door release device failing to operate.

A physical check must be made to confirm there is no one inside when, for reasons of security, cold rooms are locked or padlocked at the end of the working day.

No person who is working alone in the unit should work inside a coldroom with the door closed. Goods to be stored off the floor area used as the main walkway into and out of the coldroom. Racking to be of adequate strength and goods to be stored securely so that there is no risk of items falling. Adequate lighting to be provided inside coldrooms, walk-in chillers and freezers and defective bulbs or

fluorescent tubes to be replaced without undue delay. Implement the manual handling safety precautions

Ref. CAT 53 Task/Activity: Handling, Use & Cleaning of Glass, China & Crockery Assessment date: 26 June 2012




Sharp edges

Delicate items which fracture easily.

Incorrect application of pressure

Unseen jagged edges.




Poor lighting.





Delivery personnel


Laceration

Only trained employees to carry out the task. Employees to be vigilant and identify any broken, cracked or damaged items and bring the items to the

attention of the manager Employees cleaning or polishing any items must use a suitably thick polishing cloth and be careful not to

apply to much pressure to the item. The item should be gripped firmly by the base and the cloth between the hands and the item at all times.

Broken glass, china and other sharp objects to be securely wrapped before placing in a bin liner, or disposed of separately in a rigid container.

Where glassware or broken glassware forms a significant part of the general refuse, separate glass bins must be provided. Bin liners must not be used inside glass bins and these should be emptied directly into the appropriate bulk refuse container.

Once broken, glass, crockery and china is only to be handled with a dustpan and brush. There should be no picking up of broken shards with bare fingers.

Suitable trolleys or other mechanical means to be provided and used to transport large volumes of glass, china or crockery in accordance with the requirements and findings of the manual handling risk assessment.

If a glass polishing machine is used than a specific risk assessment and employee training will be required.

Ref. CAT 54 Task/Activity: Polishing Glassware Using Hot Water Vapour Assessment date: 26 June 2012




Sharp edges







Poor lighting.




Laceration

Only trained persons to undertake polishing of glassware Hot water to be taken from urn or hot water boiler. Water must not be boiling Vessel to be used must be filled no more than half full with hot water. This should be a metal ice

bucket or strong rigid heat resistant plastic container, equipped with a handle. When transporting the hot water vessel to the point of use ensure a waiters cloth is used to assist in

holding the container Reduce the need to carry over long distances. Make use of trolleys and position polishing points near

hot water dispensers. Hot water vessel to be placed on firm level table or work surface with sufficient space around the work

area and away from walkways and thoroughfares The Hot water vessel should never be placed on the floor Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate. Glassware to be held above the hot water vessel so that the water vapour can condense in and around

the glass Do not place hands in contact with the hot water Before polishing glassware, inspect for any damages such as chips to lip edge or cracks and remove any

defective glassware from service The glass should be polished with a glass cloth, taking extra care not to exert excess pressure in case

the glass is fragile or should crack. Do not twist the glass or glass stem. Implement the Safe System of Work/Control Measures in the Water Boilers Plumbed In, Ref. CAT 50

and/ or Free Standing Hot Water Urns, Ref. CAT 26. Risk Assessments

Ref. CAT 55 Task/Activity: Waiting Activities and Tasks Assessment date: 26 June 2012




Sharp edges







Poor lighting.






Burns

Scalds


Cuts


Hazards, risks and control measures to be included in service briefings Supervision to be provided through the waiting activities and tasks Oven cloths, insulated cloths or oven gloves to be worn when handling hot items Avoid over heating of crockery and food containers Containers of hot foods and liquids not to be overfilled Trays to be used for carrying where possible Reduce the need to carry over long distances. Make use of trolleys and position

service/storage equipment near dining points Spillages cleaned up as they occur and wet floor signs used where appropriate Floors to be kept clear of obstructions and trailing cables Sufficient access to be maintained to walkways One way door openings and walkways to be used where practicable Floors to be well maintained and in good condition Footwear to be maintained in good clean condition Avoid standing for long periods. Allow work breaks and job rotation where necessary Maintain comfortable workplace temperature Provide holding points and storage points for resting of transit loads Glass and crockery breakages to be dealt with as they occur Wear gloves when clearing broken glass and crockery and use a dust pan and brush. Dispose of broken glass and crockery safely Handle glass drinking vessels and containers with care. When polishing glass drinking vessels, inspect for any damage and apply only light

pressure in the polishing process. Do not twist the glass or glass stem Loads to be within capabilities of waiting personnel


Essentials of Food Hygiene Keep yourself clean and wear clean clothing.

Always wash your hands thoroughly; before handling food, after using the toilet, handling raw foods or waste, before starting work, after every break, after blowing your nose.

Tell your supervisor, before commencing work of any skin, nose, throat, stomach or bowel trouble or infected wound. You are breaking the law if you do not.

Ensure cuts and sores are covered with a waterproof, high visibility dressing.

Avoid unnecessary handling of food.

Do not smoke, eat or drink in a food room, and never cough or sneeze over food.

If you see something wrong - tell your supervisor.

Do not prepare food too far in advance of service.

Keep perishable food either refrigerated (+1ºC - +5ºC) or piping hot (+63ºC).

Keep the preparation of raw and cooked food strictly separate.

When reheating food ensure it gets piping hot (+75ºC).

Clean as you go. Keep all equipment and surfaces clean.

Follow any food safety instructions either on food packaging or from your supervisor.

Food Allergies AwarenessSevere allergic reactions to food are becoming more common. It is believed that around one child in 100 suffers from an allergic reaction to food.

What can happen:Certain foods can trigger s severe allergic reaction termed anaphylaxis. In some cases, symptoms may include: Swelling of the throat and mouth Difficulty in swallowing or speaking Difficulty in breathing or racing heart Nausea and vomiting Skin eruption or rash Loss of consciousness

Food Safety SectionTwickenham Experience FOH Health & Food Safety Brief 1.1 45

Food safety legislation requires caterers to consider the risks involved in the food that they produce and have ensured appropriate control measures are in place. To achieve this we use a system call HACCP (Hazard Analysis Critical Control Point).

There are three key control areas we must focus on to ensure the food we produce is safe to eat:

1. Protect the food from contamination2. Ensure the food is stored, cooked and displayed at safe temperatures3. Have in place good cleaning systems and always operate a ‘clean as you go’ policy.

1. Protect the food from contaminationWhat is contamination? Contamination means the presence of anything harmful or objectionable in food or drink. The contamination may create a risk of injury or illness to our customer. It is against the law to serve contaminated food. There are 3 types of contamination; Microbiological (food contaminated with food poisoning bacteria)i.e. cooked food which has come in contact

with raw food Physical i.e. hair (sometimes called Foreign Body) Chemical i.e. Chemicals spilling into food due to incorrect storagePreventing Contamination by:

Keep raw & ready to eat food separate at all times Use separate utensils & equipment when preparing raw & ready to eat

foods Clean and sanitise all food contact surfaces after each use Keep food covered or wrapped at all times Keep yourself clean and wear correct uniform & PPE provided Do not wear jewellery if you are handling food Wash your hands regularly Avoid using your hands to handle food – use tongs and other equipment provided. Wash raw vegetables, salads and fruit before using / service Report any defective equipment and utensils Ensure rubbish & waste is removed and disposed of regularly Store chemicals separately away from food & following company COSHH guidelines.

2. Temperature controlsWe must keep food at the correct temperature to ensure it is safe to eat. Cooking food at the correct tempreture will kill any bacteria present, we can do this by:

Keeping food hot during service Keeping chilled or frozen foods cool in the correct storage. Bacteria multiply most between 20 & 40 degrees in the danger zone. This includes the normal working temperature of working kitchens,

around 25 degrees.

3. Cleaning & SanitisingIf we keep the catering areas clean then;

Food is less likely to become contaminated with bacteria Food is less likely to become contaminated the foreign bodies Our customers will be protected from the risk of food poisoning and

contaminated food. Promotes a favourable image for our customers It removes materials which would encourage pests It will provide a safe & environmentally friendly place of work.

There is more food safety information within your area of work, if you require further guidance.

Environmental EssentialsTwickenham Experience FOH Health & Food Safety Brief 1.1 46

YOU CAN SAVE ENERGY BY:

Keeping pre-heating times for ovens, hobs, grills, fryers etc. to the minimum described below:Large oven 10-15 minutesDeep-fat fryer 5-10 minutes

Char grill 10 minutesGriddle 10 minutes

Turning off vacuum cleaners when not in use. Always using the most suitable sized equipment and using saucepan lids where possible. Avoiding using cooking equipment as a substitute for space heating. Avoiding using dishwashers on part load. Making sure that rates of extraction are controlled. Not wasting hot water. Making sure that all equipment is turned off when not in use. Making sure that lights are turned off when not needed and doors and windows are kept closed in winter.

YOU CAN SAVE WATER BY:

Minimising water wastage, including hot water. Reporting dripping taps to the Manager. Using a bowl or sink plug when washing equipment or food rather than running a tap. By not over filling buckets and mop buckets. By using a bowl for washing sinks, baths, showers, mirrors etc.

YOU CAN HELP PREVENT POLLUTION BY:

Only disposing of wastewater into the designated sinks and drains. By using the correct dilution of chemicals to water as directed according to the manufacturer. Cleaning up all small spillages immediately and disposing of them in the correct receptacle – if in doubt, ask the

Line Manager. Reporting any spillages of oil or chemicals immediately to the Manager. By being fully trained in spill response and knowing the spill response plan. Knowing where the Spill Response Kit is located within the Unit.

YOU CAN HELP REDUCE WASTE BY:

By being proactive with new ideas for reducing waste By being aware of all recycling occurring within the Unit. Making sure you segregate all waste. Always using the correct skip or bin for recycling. Measuring food waste .

YOU CAN MAKE A DIFFERENCE IF YOU THINK GREEN

Confirmation of Understanding Questionnaire

Please print off this page and complete the questions below and sign to confirm that you have read and understood all the contents of this document.


Please answer all the questions by marking the correct answer with a tick, see the example below.

Example: Which of the following is a health and safety hazard?A - Keeping your hair tied backB - Blocking gangways and exits C - Putting warning signs down on a wet floorD - Checking cables and plugs before use

1: What should you do if you sustain an injury?A – Keep working and tell your supervisor or manager when you have time.B – Seek medical attention without informing your managerC – Inform your supervisor or manager immediatelyD – Don’t tell anyone about the accident and deal with it when you have finished your shift.

2: The common chemicals we use are:A – Fairy liquidB – D1, D2, D10 and Jontec 300C - DetergentsD – Soap and Bleach

3: What temperature should reheated food achieve?A - 60 ºCB - +75ºCC - 63 ºCD - 100 ºC

4: You can save water in the work place?A – Not using hot water at allB – Do not use hot and cold taps at the same timeC - Reporting dripping taps to the ManagerD – Collect rain water

5: How can you prevent food contamination?A – By cooking food to 75 ºCB – Turning off equipment when not in useC - Keep yourself clean and wear correct uniform & PPE providedD – Using the correct chemicals

By signing below you confirm that you have read and understood the contents of the Twickenham Experience Health & Food Safety Brief and understand your responsibilities as documented.

Full Name: Signature:Date Completed:Office Use Only: Date Received : Received by:


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