Health and Safety in Catering PremisesLast updated: 07 November 2007 16:19 UK
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)
Condition of lighting on staircases; fitting of hand-rails
Suitability of footwear
Performance of flooring when wet
Condition/suitability of stepladders etc.
- Sufficiency of floor area; positioning of equipment in relation to work processes.
- 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
- 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.
- Suitable and sufficient sanitary accommodation, washing facilities, accommodation for clothing and rest facilities
- Provision of changing facilities.
- 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.
- COSHH assessments will be required, particularly in relation to cleaning chemicals.
- Caused by the skin coming into contact wiht substances at work
- Simple health surveillance provided in workplace.
- 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.
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?