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Health and Safety in Catering Premises

The catering sector of the food industry, which covers restaurants, hotels, takeaways, public houses and night clubs, employs in excess of 1.2 million people.  In addition to this workforce, a large number of members of the public come into contact with food/catering business, either whilst visiting retailers, eating at restaurants or staying at hotels.

Safety must be considered in the food catering industry including:

Slips, Trips and Falls

• Condition of the flooring, or its covering

• Obstructions (equipment, boxes, trailing cables, etc)

• Spillages

• Condition of lighting on staircases; fitting of hand-rails

• Suitability of footwear

• Performance of flooring when wet

• Condition/suitability of stepladders etc.

Space Requirements

• Sufficiency of floor area; positioning of equipment in relation to work processes.

Storage

• Adequate storage space for the amount of stock normally kept
• Means of access to goods stored on racking systems e.g. stepladders etc.

Training and Safe Systems of Work

• Required for all functions, but particularly those involving hazardous operations, e.g.
• drainage of hot oil from catering equipment
• diluting/mixing/decanting cleaning chemicals
• dismantling/cleaning dangerous equipment, e.g. food slicers/mixers etc
• manual handling of heavy/awkward loads

Cleanliness and Waste Materials

• Good housekeeping standards maintained
• Regular cleaning and removal of waste materials
• All surfaces capable of being kept clean

Electrical Safety

• Periodic checks on the fixed electrical system by a qualified electrician
• Procedures to maintain the safety of electrical equipment including user checks, formal visual inspection and combined inspection and testing (where necessary).

Machinery / Equipment

• Appropriate guards to be maintained and used
• Servicing contracts; safe maintenance of equipment
• Training in the use of hazardous equipment e.g. slicing/chopping machines, mixers, band saws. etc.

Provision of First Aid

• Sufficient and suitable first aid equipment, facilities and personnel
• Suitable notices displayed in the workplace.

Welfare Facilities

• Suitable and sufficient sanitary accommodation, washing facilities, accommodation for clothing and rest facilities
• Provision of changing facilities.

Lighting/Ventilation

• Suitable and sufficient ventilation to avoid excessive build-up of heat and to remove cooking fumes
• Adequate natural and/or artificial lighting, particularly to stairs, passageways and storerooms.

Hazardous Substances

• COSHH assessments will be required, particularly in relation to cleaning chemicals.

Occupational Dermatitis

• Caused by the skin coming into contact wiht substances at work
• Simple health surveillance provided in workplace.

Addressing Hazards

• Carry out risk assessments where required
• Ensure proper maintenance and use of all equipment
• Inrtoduce safe systems of work for all activities
• Allocate responsibility for health and safety to a nominated member of staff
• Ensure all staff are aware of hazards and are either informed, instructed or trained in risk control procedures.

Checklist

Are your premises covered by:

• A Health & Safety Policy Statement (required if you  have 5 or more employees)
• Risk Assessments

Have you established safe systems of work/safe practices to control risks in a food retailing/catering environment?

Have you informed, instructed or trained your staff (as appropriate) with regards to hazards in the workplace?