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Health, Safety in Catering and Hospitality
Transcript of Health, Safety in Catering and Hospitality
What ever your job role you have in the catering and hospitality industry, everyone is required to behave safely and professionally. Reasonable care must be taken to safeguard the health and safety of yourself and others who may be affected by what you do.
Safety Regulations and Responsibilities
Health and Safety at Work Act 1974
: This covers employees, employers, self employed, customers and visitors. It describes minimum standards of health, safety and welfare required in each area of the work place.
In Groups Discuss the Benefits
What are the benefits of following Health and Safety Practices?
What are the most common causes of accidents and ill health at work?
Slips, trips and falls
Accident and incident reporting procedures
Task A and B
Aim: To give an insight into Health and Safety in the Catering and Hospitality Industry
Produce a Health and Safety information leaflet
Produce a risk assessment chart for use in a commercial kitchen environment
What people have a direct interest and involvement in Health and Safety?
Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR) (1996)
:All injuries must be reported to the member of staff responsible for Health and Safety. This includes injuries to guests, visitors and staff. An accident book must be completed with basic information of the person with accident details.
Health and Safety Regulations (1989)(Information for Employers)
: These regulations require the employer to provide employees with information in the form of posters, notices and leaflets. Regular Health and safety checks should be made to ensure safe practise's are being used. As soon as a hazard has been identified it must be reported to the appropriate officer. Hazards can include:
Obstructions to corridors, stairways and fire exits
Spillages and Breakages
Faulty electrical equipment
The Control of Substances Hazardous to Health (1999) (COSHH
): The COSHH regulations are a workplace policy that ie relevant to everyday working practises. Toxic chemicals such as detergents are hazardous and present a high risk. They must be stored, handled, used and disposed of correctly. Essentially these regulations state that an employer must not continue any work that could expose employees to any substance that are hazardous to health, umlees the employer has correctly assessed the risks of this work to employees.
Remember any substance in the workplace that is hazardous to health must be identified on the packaging and stored and handled correctly!
Hazardous substances can enter the body via:
What are hazardous substances found in the catering industry?
Cleaning chemicals for heavy equipment
Pest control substances
Glass washing detergent
Beer line Cleaner
What could happen if Health and safety procedures are not followed?
Loss of revenue
What are the benefits of workplace design and risk assessment?
lower employee absence and turnover rates;
lessened threat of legal action;
better reputation against industry related competitors and customers
increased productivity, because employees are healthier, happier and better motivated.
Better Qualified Employees
Exposure to hot and harmful substances
Work-related contact dermatitis
Asthma (related to flour dust)
Health, Safety in Catering and Hospitality Unit 703
What is a Hazard and Risk?
A hazard is any source of potential damage, harm or adverse health effects on something or someone under certain conditions at work.
Is the chance or probability that a person will be harmed or experience an adverse health effect if exposed to a hazard
Emergencies and emergency reporting procedures
Extinguishing fires and dealing with electrical accidents
COSHH Related Signs
(RIDDOR) require employers, or in certain circumstances others who control or manage the premises, to report to the relevant enforcing authority and keep records of:
work-related accidents which cause certain specified serious injuries to workers, or which result in a worker being incapacitated for more than seven consecutive days
cases of those industrial diseases listed in RIDDOR
certain ‘dangerous occurrences’
injuries to a person who is not at work, such as a member of the public, which are caused by an accident at work and which result in the person being taken to hospital from the site for treatment
Reporting and recording are legal requirements. The report tells the enforcing authorities for occupational health and safety (HSE and local authorities) about serious incidents and cases of disease. This means they can identify where and how risks arise and whether they need to be investigated.
It also allows HSE and local authorities to target their work and provide advice on how to avoid work-related deaths, injuries, ill health and accidental loss.
Information on accidents, incidents and ill health can be used as an aid to risk assessment, helping to develop solutions to potential risks.
Supervisors, Managers, Proprietors, Health and Safety designated person
Designated people for first aid and if needed emergency services
Supervisor, fire marshal and emergency services for fire, explosion or suspect packages
Explosion, flood, poisoning, electrocution, release of radioactivity and chemical spills are other examples
The Management of Health and Safety at Work Regulations 1999 cover emergencies.
The Fire Precaution Act 1971
Declares that all employees must be aware of and trained in fire and emergency evacuation procedures for their workplace.
The fire Precautions Regulations 1997
Requires that every employer carry out a risk assessment for the premises.
Dealing with Electrical Accidents
Apply first aid when safe to do so
Report to supervisor
Record incident for investigation
Electricity in the kitchen area can cause any number of accidents , prevention includes:
Check the portable appliance to see that it has been PAT tested if
If the appliance has not been tested don’t use it
Periodically check cables and flexes on the appliances for faults
Report any faults to the appropriate person
Don’t use electrical appliances near to sinks Don’t overload circuits by using adaptors
Keep leads as short as possible
What is a Risk Assessment?
A risk assessment is simply a careful examination of what, in your work, could cause harm to people, so that you can weigh up whether you have taken enough precautions or should do more to prevent harm
Your chart should include the headings;
Degree of Risk
Supervisor responsible if a Hazard occurs
What sort of Equipment and risks occur in the the kitchen?
Deep fat fryer
(when combined with Oxygen)