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Health & safety for catering and hospitality (VRQ1)

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by

paul monaghan

on 11 November 2014

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Transcript of Health & safety for catering and hospitality (VRQ1)

Responsibilities
PPE
Health and safety executive
Benefits and consequences
Health and Safety
for catering and hospitality
a state of physical and mental well being
an absence of
hazards
or
risks
Factors
Human
Environmental
Occupational
carelessness
inexperience
lack of training
stress
tiredness
personal circumstances
chemicals
equipment
processes
food
What you do and the things you use to do it
The people in the workplace
high noise levels
poor lighting
high/low temperatures
poor ventilation
the conditions in which you work
Benefits
Consequences
reduced accidents
reduced illness
good reputation
comply with the law
prevent claims and legal action
accidents
illness
death
bad publicity
fines
prosecution
loss of business
closure
Employer
Employee
Personal Protective Equipment
Reporting
Harassment
FIRE
Responsibilities
Penalties
Responsibilities
Penalties
provide a safe working environment
make sure equipment is safe to use
train staff in the proper use of equipment
apply COSHH regulations
provide staff with personal protective equipment
take care of your own health and safety at work
be aware of the health and safety of those around you
follow heath and safety instructions from your employer
follow legislation relating to health and safety
written advice
improvement notice
prosecution
fines
imprisonment
verbal warning
written warning
suspension from work
dismissal from work
prosecution
fines
prison sentence
Unlawful discrimination, which can be on the grounds of race, sex, disability, age, religion or belief, or sexual orientation.

The Prevention of Harassment Act (1997) covers harassment more generally.
How does it make you feel?
Verbal
Physical
Sexual
Electronic
name calling
telling tales
not passing on information
spreading rumours
physical assault
taking or hiding personal items
football tops and scarves
posters and pictures
flags and insignia
unwanted physical closeness or touching
indecent images and language
sexual assault or attacks
discrimination on grounds of gender or sexual orientation
email
social networking
digital or electronic images
trolling
malicious texting and phone calls
what PPE do you use in the kitchen?
what is the purpose of it?
Who should provide it?
When should you be given it?
What must you do with it?
when using chemicals
when working in a dusty environment
when there is a risk of injury
when you require it yourself - gloves etc
wear it!
use it as intended
make sure you are trained in its use
report it if it is damaged or faulty
comply with any legislation
Environmental Health Practitioner
Checking and monitoring
regular checks or audits
risk assessment of all equipment and processes
all staff trained properly
routine maintainance of equipment
PAT testing
Portable Appliance Test
carried out on small items of electrical equipment
What sorts of hazards should you report to your supervisor?
Buildings and equipment
Your health
The working environment
Abuse or harassment
can you think of examples for each?
Intended Learning Outcomes
Pair 4 key words relating to Health & Safety with their definitions, using cue cards provided, and suggest a definition for `accident`
Identify at least 6 hazards in a photocard
Categorise factors relating to Health & Safety hazards as either Human, Environmental or Occupational, and suggest at least 1 example for each
the potential to cause harm
how likely it is that an accident will occur
an undesirable event causing injury or damage
Full transcript