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Technical certificate - Health and safety

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paul monaghan

on 6 June 2013

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Transcript of Technical certificate - Health and safety

Personal Health and Safety Obstacle 3 Security Start Health and safety regulations Stay alert and be aware of what is going on in the kitchen Safe working practices . Technical Certificate Health and safety Employers responsibilities Personal Health and Safety Hazards in the workplace Emergencies in the workplace Health and Safety at Work Act 1974 Under the law you must... take care of your own safety and those around you
work in the manner laid down by you employer, regarding safety
tell your supervisor if you see anything that might cause an accident WHY? To protect you
To protect others
To prevent injury or death What are the main Health and Safety issues relating to Catering? Have you ever had an accident at work? What happened?
What equipment was involved?
Who dealt with the accident? Were any changes made as a result of the accident? they have a legal duty to... keep staff safe
provide safe equipment, tools and surroundings
train staff how to work safe
provide first aid equipment
keep an accident book and report serious incidents Negligence is when somebody fails in their responsibilities under the law this can be the employer or it may be the worker Control of Substances Hazardous to Health Regulations 2002
(COSHH) Laws relating to Health and Safety Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995
(RIDDOR) Manual Handling Operations Regulations 1992 Provision and Use of Work Equipment Regulations 1998 Fire Precautions Workplace Regulations 1997 ...more information your supervisor
your Health and Safety representative
your Human Resources manager
your employee handbook or staff noticeboard What organisations might you contact if you were concerned about a Health and Safety issue at work? Use the HSE website to find what equipment is listed under the Prescribed Machines Order Who is allowed to use these machines and why? Your safety may be at risk if you are Tired or short of sleep
Under the influence of alcohol or drugs
Using equipment incorrectly
Messing about Uniform What are the key features of each item? Hat Jacket Apron Trousers Necktie Shoes When accidents happen Cuts wash, dry and cover with waterproof dressing or finger stall Burns run under cold water until the pain goes
do not cover or apply cream All injuries should be reported to your supervisor and recorded in the Accident book Which organisations provide training for First Aiders? How long does the training remain valid? Illness and Infection Any illness must be reported to your supervisor Why? What is dermatitis and how can it be caused? LOOK AFTER YOUR HANDS They are your most important piece of equipment Types of hazard Hazardous substances Hazardous equipment Hazardous work methods Hazardous work areas Too hot or cold
Not enough room to work
Wet or greasy floors Manual equipment Electrical equipment Knives must be kept sharp and clean Use the correct knife for the job Keep the work area clear and tidy Slicing machines
Mincing machines
Blenders Never operate without safety guards
Report faulty machinery
Keep hands away from moving blades
Never push food against a blade by hand
Don`t overload the machine
Only operate machinery you have been trained to use
Turn off the power supply before cleaning What rules should you follow when operating hazardous machinery? Carry out tasks in order
Complete each task before starting the next
Allow enough time to complete tasks
Gather all the equipment before starting a task
Clean as you go might include... Cooking oil which can overheat and catch fire
be spilt on the floor, making it slippery Cleaning chemicals not diluted sufficiently
mixed with other chemicals and create poisonous fumes
must be used with appropriate PPE
decanted into unlabeled containers COSHH chemicals must be clearly labeled
should be stored and used carefully
training must be given
protective clothing must be provided What chemicals do you use in work?
How should they be handled? Warning others if you see a hazard... Make the hazard safe, without putting yourself at risk Report the hazard to a supervisor Make sure nobody enters the area Hazard warning signs Risk of danger You must not do... Instruction see how many signs you can identify Where might you find these in the kitchen? What do they tell you? by emergency we mean a serious occurrence, where outside help is needed WHAT TYPES OF EMERGENCIES CAN YOU THINK OF? How can we be prepared for them? Types of emergency Illness
Security threat
Electricity/gas failure
Fire Causes of kitchen fires Fire extinguishers Evacuation What do you do?
Where do you go? Contingency plans - for when the worst happens Trained first aiders
Fire drills and evacuation plans
Trained security staff
Procedures for dealing with bomb threats
Backup generators and gas supply The fire triangle keep hot surfaces free of fat and grease
don`t overfill fryers or frying pans
keep canopies clean
don`t overload electrical sockets
keep cloths away from flames
remove rubbish from kitchens Reduce the risk of fire Fire in extraction canopies are a major risk Ask yourself... Can I put out this fire without
putting myself at risk
putting others at risk
making the situation worse If in any doubt RAISE THE ALARM EMERGENCY In groups, study the scenario and discuss what action to take ...and the biggest fire in history? The Great Fire of London, 1666 13,000 buildings destroyed
but nobody killed Kuwait Oil fires, 1991 Cost $1.5 billion
600 oil wells set alight
visible from space San Francisco Earthquake fire, 1906 300,000 buildings destroyed
3,000 people killed Emergencies in the workplace Intended learning outcomes Identify at least 3 types of workplace emergency and suggest contingency plans
Label the 3 components of the `Fire Triangle` and describe how fire may be controlled
List at least 4 causes of kitchen fires and devise a checklist to minimise the risk of fire
Identify a minimum of 3 types of fire extinguisher and match them to the relevant type of fire
Describe evacuation procedures and identify the nearest assembly point
Evaluate an emergency scenario and recommend an appropriate course of action Biggest Fire in History The Fire Triangle remove any one component and the fire will go out complete the template to identify the hazards Safe lifting and handling accidents can be avoided by working in a safe manner and keeping the work area hazard free Be careful moving pots of hot liquids - they might spill over
Use oven cloths for lifting hot trays - and be careful carrying them
make sure you can see where you are going
Plan a move - make sure there is a clear route and somewhere to set down your load
Place heavy items down low on shelves
Don`t stack shelves too high
Use steps to reach high levels Lifting heavy objects Protect staff
Protect customers
Reduce theft from premises
Keep the workplace safe and secure Key control Personal possessions Visitors and customers Close-down procedures General observation keep secure areas locked
never leave keys in locks
keep keys in a secure place
keep a record of who keys are issued to don`t take bags into the workplace
store your possessions in a safe place
don`t take valuables to work if possible
some employers carry out random staff searches to prevent theft people you don`t recognise in the work area should be challenged
politely ask `Can I help you?`
escort anyone suspicious to the nearest supervisor
if in doubt, inform the manager turn off all equipment
check all doors and windows are closed
make sure all stores are locked
return keys to the appropriate area report suspicious behavior to your supervisor
try to remember as much detail as possible
report unattended bags and packages immediately
do not attempt to deal with a situation yourself Reporting incidents Report anything out of the ordinary Better to be wrong about an incident than not report it Try to remember as much detail as you can Have a look at the picture and see how much detail you can remember

description of the incident
description of the person
any damage or injury
what action was taken
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