Health & Safety Environment SOP

Health and Safety Environment Hospitality

Hospitality (HP) Business Process Area / Functional Area:

01 Hotel and Lounges 02 Food Concessionaires Operations 03 Stores & Logistics Operation. Provides Logistics & Stores service to the all Concessions Partners in T1, T2, T3,

SOP Owner: SOP Ref. No: Implementation Date:

DD/MM/YYYY

Approved By:

Head of the Department

Approval Date:

DD/MM/YYYY

Version No.:

V1.0

Version Date:

DD/MM/YYYY

Approver’s Signature: (for non-electronic copies) Information Classification

Official Use

2

This classification refers to information that is to be used internally by the ADACs personnel only

A Standard Operating Procedure (SOP) consists of a set of statements describing instructions in an orderly manner for the purpose of achieving a result. SOPs are developed to maximize the efficiency and accuracy of implementation of a policy or operational process.

All information contained in this document is proprietary to Abu Dhabi Airports Company (ADAC) and shall not be duplicated in any manner or released in part or full to any unauthorized persons. However, the contents of this document are not confidential and shall be accessible to all ADAC employees and its subsidiaries.

SOP Title:

Health and Safety Environment SOP

SOP Ref. No.:

SOP/HP/01/AHL/KT/01

Version No.:

V1.0

Version Date:

18/03/2013

Page:

2/47

Table of Contents

1.

Title ................................................................................................................................ 3

2.

Purpose ......................................................................................................................... 4

3.

Scope ............................................................................................................................. 4

4.

Definitions and Abbreviations ........................................................................................ 5

5.

Procedure Steps ............................................................................................................ 5

6.

Monitoring, Evaluation and Review ............................................................................. 46

7.

Potential Risks ............................................................................................................. 46

8.

Exceptions ................................................................................................................... 46

9.

Supporting Documentation and Tools ......................................................................... 47

10.

Filing and Distribution .................................................................................................. 47

11.

Change Log ................................................................................................................. 47

For Official Use

SOP Title:

Health and Safety Environment SOP

SOP Ref. No.:

1.

SOP/HP/01/AHL/KT/01

Version No.:

V1.0

Version Date:

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Title

STANDARD OPERATING PROCEDURE (SOP) HEALTH AND SAFETY ENVIRONMENT HOSPITALITY

ABU DHABI INTERNATIONAL AIRPORT OPERATIONS

For Official Use

SOP Title: SOP Ref. No.:

2.

Health and Safety Environment SOP SOP/HP/01/AHL/KT/01

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Purpose

This policy sets out commitment to providing a safe, healthy environment and experience for its employees, contractors, consultants and visitors. It sets out the minimum requirements to ensure compliance with Health and Safety legislation and related codes of practice and industry standards.

This SOP’s procedures can set as a guideline to perform the day to day task at Abu Dhabi Airport premises, within set procedure of the ADAC and Concessionaires by following best procedure of the company and best working practices to minimize possible hazards and to guarantee the best service possible for all guest at all times.

3.

Scope

This procedure applies to all employees, visitors, consultants, contractors, employees of contractors and consultants, persons employed through labour hire agencies and volunteers.

It also covers the stores activities where the goods delivered to all concessionaires and participating partners.

This procedure will be achieved through continuous improvement. Both management and employees will actively participate in the improvement work.

This will be done by safety and the working environment being planned and prioritized in line with Airport operation.

For Official Use

SOP Title: SOP Ref. No.:

4.

Health and Safety Environment SOP SOP/HP/01/AHL/KT/01

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Definitions and Abbreviations

Abbreviations/Definitions

Description

DSE

Display Screen Equipment

PPE

Personal Protective Equipment

NVR

No-volt Release

F&S

Facilities and Services

RA

Risk Assessment

5. General Task

5.1 Slips, Trips and Falls

Steps:

Standard: Procedure





Slips, trips and falls: -

Are very common in sectors not regarded as very dangerous

-

Often result in lengthy absence

-

Can be prevented easily

Safeguards 1.

2.

Spills -

Deal with spills straight away

-

Use absorbent material to soak up the spills

-

Avoid using a wet-cleaning approach that may just spread the potential danger area

-

Consider nominating one person each shift to be responsible for spills

-

Consider using spill kits

-

Identify areas at high spill risk

High-risk areas a.

Transition areas -

Identify areas where pedestrians are moving from wet ground surface to a dry ground surface e.g. entrances

-

Take precautions to remove excess moisture from footwear

-

Mats must be properly designed and installed

-

Mats must be placed on actual pedestrian traffic routes, where people actually walk

For Official Use

SOP Title: SOP Ref. No.:

Health and Safety Environment SOP SOP/HP/01/AHL/KT/01

Version No.:

b.

c.

d.

e.

f.

g.

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Level Changes -

Identify areas where levels change, e.g. slopes, ramps, steps/stairs, unexpected holes, bumps, slopes, drainage channels.

-

Ensure slip resistant surface.

-

Provide proper lightning

-

Highlight changes in level

-

Ensure proper drain covers

-

Keep top and bottom of stairs clean and tidy

-

Avoid to carry items on stairs, e.g. by use of dumb waiters

Sources of Liquid -

Identify sources of moisture, e.g. equipment using water/liquid, wash-up, and cleaning store, toilets, grapes, flowers, plants, deep fat fryers

-

Repair flooring properly

-

Use proper mats

-

Ensure adequate local drainage

-

Ensure help slip resistant footwear

Cables and Hoses -

Identify trailing cables and hoses

-

Identify poorly sited gas, liquid supply points

-

Identify poorly sited electrical outlets

-

Site electrical outlets to avoid trailing cables

-

Use retractable reels for hoses

Poorly maintained flooring -

Identify and repair poorly maintained, damaged floors

-

Take steps to prevent future damage

Mats, Rugs -

Identify mats and rugs – these may be either decorative or functional

-

Can be hazardous if not properly designed/fitted

-

Use heavy mats

-

Recess mats into flooring

-

Use weighted edges

-

Highlight and fix edges

Slippery Surfaces -

High gloss, high reflective = high risk

-

Consider changing or treating floor surface – this might include addition of slip resistant materials

-

Use the simple flooring tables

-

Chemical treatment (etching) may be possible

-

Other method such as non-slip strips may assist

For Official Use

SOP Title: SOP Ref. No.:

Health and Safety Environment SOP SOP/HP/01/AHL/KT/01

3.

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Over-used warning signs a.

Safely signs do not substitute for necessary protective measures

b.

For programmed / routine floor cleaning, use a system that keeps pedestrians away from wet, moist floors, e.g. physical barriers

c.

Warning signs alone may not be adequate for many circumstances

d.

4.

Warning signs must be removed when they no longer apply

Environmental Hygiene a.

Housekeeping is vital – especially when busy

b.

Don’t leave tidy up until the end of shift

c.

Keep floors and access routes clear

d.

Keep particularly messy operations away from pedestrian routes

e.

Ensure cleaning staff have received proper training, instruction and demonstration where required

f.

Provide cleaning staff with slip resistant footwear

g.

Assess the floor to see if cleaning is actually required

h.

Clean floors at times when there will be little or no traffic

i.

Whenever possible cordon off the floor area being cleaned using a barriers. 9Safety signs do not substitute for necessary protective measures)

j.

Organize cleaning to provide dry paths through areas being cleaned

k.

Where wet cleaning, use water at the right temperature and detergent

l.

Remove excess liquid to assist the floor drying process. As far as possible clean floor until dry.

5.

Shoes (Safety Footwear) a.

Choose a shoe with well defined tread pattern, the more edges the firmer the grip. Good tread pattern and a flexible sole are important

b.

Consult with staff when choosing safety footwear

c.

Undertake a footwear trial before you buy. Footwear marked ‘slipresistant may not perform well in your workplace

d.

Footwear that performs well in wet conditions might not be suitable where there are food spillages. Sole tread needs to be kept clear of waste.

e.

Use a footwear that has been tested in the actual workplace for slip resistance, comfortable and fits well and provide a good grip and good slip resistance

Task:

5.2 Cuts

For Official Use

SOP Title: SOP Ref. No.:

Steps:

Health and Safety Environment SOP SOP/HP/01/AHL/KT/01

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Cuts: -

Are major risk in accommodation and food services activities

-

Many accident occur because items slip when they’re being cut or knives don’t move in the direction required

Safeguards 1.

2.

3.

4.

5.

6.

7.

Steps:

V1.0

Standard: Procedure

Task:

Version No.:

Don’t use a knife a.

Consider using pre-cut food rather than having to use knives

b.

Order supplies in easy-open containers

c.

Use scissors or retractable blade for opening bags/boxes

d.

Do not use a knife to taste food

Cut away from yourself a.

Never cuts towards yourself

b.

Cutting down onto a proper cutting board

c.

Ensure item being cut is secure and cannot roll/topple

Store knives securely a.

Ensure knives are securely stored on a proper areas

b.

Label knives storage areas as required

c.

Do not leave knives lying around in sink areas, on workbenches, etc

No knives in the sink a.

Do not leave knives soaking in a sink full of water – they are an invisible hazard

b.

Provide a designated area for dirty knives and inform everyone

Never cut in your hand a.

Always cut or chopped on a board

b.

Ensure a proper cutting surface is provided

c.

Particular risk for bar staff cutting lemons

Wash knives safely a.

Hold the handle and use a brush when washing sharp objects

b.

Use brush to wash sharp edges of the knife to avoid injury

c.

Always load knives in dishwashers with the point downwards

Use the right knife a.

Do not use a very sharp knife unnecessarily e.g. when cutting bread, etc.

b.

Remove all knives that are not needed

c.

Try to use safety-knives, retractable blades, etc.

5.3 Falling Objects Standard: For Official Use

SOP Title: SOP Ref. No.:

Procedure

Health and Safety Environment SOP SOP/HP/01/AHL/KT/01

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Version No.:

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Falling Objects: -

As far as possible avoid storing items at height – consider safer alternatives whenever possible

-

Great care must be taken stacking items at a height, especially containers of liquid likely to slosh around when moved or heavy items.

Safeguards 1.

2.

Don’t overload shelving a.

Ensure shelving can support the weight you put on it

b.

If possible, consider marking shelving with their maximum weight

c.

Overloaded shelving/storage more common in private rather than in public area

Don’t store heavy items above shoulder height a.

3.

4.

5.

6.

7.

Storing items above shoulder height is dangerous when they fall and more difficult to move

Inspect the storage area regularly a.

Make sure shelves are stable

b.

Ensure shelves are properly supported and check no overloading

c.

Ensure items stored in proper areas

d.

Ensure regular formal inspections

Report damaged shelving a.

Damaged shelving must immediately be inform and repaired

b.

Do not use damaged shelving until repaired/replaced

Store awkward items e.g. lids safely a.

Do not stack lids on top of saucepans on high shelving.

b.

Always store knives safely

c.

Provide separate storage areas for awkward items and labels the areas properly

d.

Ensure they can hold items safely

Don’t store unstable loads at a height a.

Never store unsealed liquid at height

b.

Label unstable loads if needed

Wear the correct protective clothing a.

Task:

V1.0

Wear steel toe shoes as and when needed

5.4 Burns and Scalds

Steps:

Standards: Procedure



Burns and Scalds: -

A blast of heat or steam can be released when opening hot oven doors, saucepan lids, etc.

For Official Use

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Steam can cause very serious burns. Oil in deep fryers is particularly hazardous

a.

Hot containers should not be carried especially across busy areas

b.

Let containers cool first

c.

Store containers with hot liquid on a flat level surface

d.

Never use wet cloths to carry hot items

e.

Ensure handles are secure on containers – pots, pans, etc.

Use oven gloves

3.

a.

Use oven gloves provided

b.

Avoid using a tea towel and make sure that gloves fit properly

c.

Ensure you have a proper grip before moving

Keep floors clear

4.

a.

Keep floors and access routes clear

b.

Practice a good housekeeping

c.

A slip/trip can lead to a burn/scald injury

d.

Never place hot containers on the floor

e.

Establish safe cleaning and oil draining procedures

Don’t reach across hot surfaces

5.

a.

Do not lean across hot surfaces and walk around the side where possible

b.

Switch flames off before leaning over gas rings

Open lids away from yourself

6.

a.

Opens lids away from you and others to prevent the rise of steam as well as splash back from liquid food

b.

Never leave cooking pots so that the handles overlap the stove edge

Observed ‘Caution Hot” signage

7.

Procedure

18/03/2013

Do not carry hot containers

2.

Steps:

Version Date:

Safeguards 1.

Task:

V1.0

a.

Ensure proper signs in place

b.

Assess all areas to see if signs needed

Lower food slowly a.

Lower food into fat or hot liquids slowly

b.

Be cautious when frying as hot oil splash back

5.5 Fire and Safety Standards: 

Fire and Safety: -

Electrical defaults in wiring, lights and equipment, burning fat and grease, flare-ups in cooking appliances are the main causes of fires.

For Official Use

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Health and Safety Environment SOP SOP/HP/01/AHL/KT/01

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-

Poor or no maintenance of gas appliances can cause incidents

-

Staff training is critical and must cover the details of the emergency plan, periodic fire drills and people roles within the emergency plan



Safeguards 1.

Ensure that all means of escape are properly maintained and kept free from obstruction, unlocked and easy to open

2.

Ensure that the fire alarm can be heard in all parts of the building including the stores

3.

Ensure electrical system are checked regularly and faults reported and repaired immediately

4.

Site/fix heaters so they cannot be knocked over and they are away from combustible materials, e.g. furnishings

5.

Avoid heaters with exposed heating elements

6.

Avoid burning material that expels hot material with real fires

7.

Ensure the surrounding floor cannot catch fire

8.

Regular inspection and maintenance of appliances by competent people is essential

9.

To help prevent the firs, remove dirt and deposits in ventilation filters and ducting

10.

Train cleaning staff to spot and report fire risks e.g. faulty wiring

11.

Carry out regular tests of automatic fire detection equipment

12.

Carry out periodic checks of emergency exit routes, e.g. that doors are in working order

13.

Never wedge fire doors open. Fire doors must close automatically in the event of a fire

Task: Steps:

5.6 Noise Standards: 

Noise: -

Establish and implement technical and/or organisational measures to reduce exposure to noise



-

Provide warning signs and hearing protection

-

Hearing protection must be worn and provide hearing checks

Safeguards 1.

Personal stereos should not be worn at work

2.

Set by ADAC 80dp

3.

Consider other methods of work which eliminate or reduce exposure

4.

Choose appropriate equipment, emitting the least possible noise

5.

Provide adequate information and training on equipment

For Official Use

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Health and Safety Environment SOP SOP/HP/01/AHL/KT/01

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Consider noise reduction by technical means, such as shields, enclosures and sound absorbent coverings or damping or isolation

7.

Organise work to reduce noise by limiting duration and intensity of exposure, and appropriate work schedules with rest periods

8.

Dishwashing areas may exceed noise limits at peak times – consider how dishwashing can be done more quietly and/or relocating dishwashing

Task: Steps:

5.7 Safety Signs Standards: 

Safety Signs: -

Signboards use a combination of shape, color and symbol or pictogram

-

Signs should not include text.

Text may be included on

supplementary signboard. 

Employees must be provided with information and instruction.

Safeguards 1.

Where hazards cannot be avoided, employers must assess and reduce risk

2.

Where hazards cannot be avoided or reduced, employers must put in place appropriate signs

3.

Safety signs must never be a substitute for necessary protective measures

4.

The risk assessment and safety statement should identify necessary signs.

5.

The objective of the system of safety signs is to draw attention rapidly and unambiguously to specific hazards

6.

Safety signs may only be used to give information related to safety

7.

The effectiveness of safety signs is dependent on provision of full information

8.

The instructions in the table shown apply to all signs incorporating a safety color.

Task: Steps:

5.8 First Aid Standards: 

First Aid: -

Regulations deal with the requirement to provide first-aid equipment at all places of work where working conditions require it.

-

Trained occupational first-aiders must also be provided For Official Use

SOP Title: SOP Ref. No.:

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Safeguards 1.

Adequate and appropriate first-aid equipment must be provided

2.

Emergency services telephone numbers must be displayed

5.9 Electricity Standards: 

Electricity: -

Injuries due to muscle spasm causing for example a fall from ladder

-

Burns sustained at the point of contact, or due to arcing, fires and electrical shock



Safeguards 1.

Do not carry out any electrical work unless you are qualified and have sufficient practical experience in the work

2.

Ensure electrical equipment is properly installed and kept in good condition

3.

Plug and cable connections should be checked and maintained in good repair

4.

Ensure equipment is tested as needed by a competent person and nay necessary work safely completed by a competent person

5.

Prevent unauthorised access to switchboards and fuse-boards. Keep secure

6.

Ensure fuses/miniature circuit breakers are properly identified and clearly labelled

7.

Provide adequate sockets to prevent overloading and the need to use adaptors

8.

Ensure electrical equipment and electrical installations are protected from ingress of moisture or particles and foreseeable impacts

9.

Ensure electrical equipment is protected from danger from exposure to hazardous environments, including wet, dirty, dusty or corrosive conditions

10. Electrical control should not be site, outlets where they may become wet e.g. potential splash zone near sinks 11. Train staff to carry out visual inspections and report faults, e.g. worn cable, scorching, loose connections into plugs, etc 12. Ensure faulty equipment is taken out of use until repaired 13. Ensure external cables are protected against damage and the environment 14. Never touch electrical equipment with wet hands unless the equipment is designed for such contact

For Official Use

SOP Title: SOP Ref. No.:

Health and Safety Environment SOP SOP/HP/01/AHL/KT/01

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5.10 Electric Fly Killers Standards: 

Electric Fly Killers: -

A fly killing device typically attracts flying insects i.e. houseflies, wasps, etc

-

Fly killers units should not be installed in areas where they can be affected by air currents



Safeguards: 1.

Ensure that electric fly killers are installed away from air conditioning vents, or where draughts may be a problem

2.

Ensure that units sited correctly, check for height and that units are not shining directly out of doors or being affected by air currents

3.

Lamp changes shall be carried out and log to be kept of the date of changes

4.

Units should be fitted with shatterproof lamps

5.

Make sure that killing grids are clean and working when using the electric units

6.

Ensure that it is not install directly above a processing line or food preparation area

7.

Ultra violet lamps are highly attractive to flying insects and will attract the insects to those areas. Better to install the units away from sensitive areas to attract the insects and kill them away from the critical areas to be protected

8.

Routine maintenance being completed including the emptying of catch trays and glue board changes as appropriate

Task: Steps:

5.11 Kitchen Exhaust Fan Standards: 

Kitchen Exhaust Fan: -

Exhaust fan are installed to improve air circulation. This is especially important in a kitchen

-

Cooking smoke and steam will be directed out of the area with the help of exhaust fan. Greasy or burning kitchen smells can be eliminated, as well as mold and mildew that could develop from moisture, left over vapour or condensation

-

While the range hood designed to eliminate the cooking odors, steam, and smoke that are generated by a cooking stove. The kitchen exhaust fan is to serve as an air exhaust to the whole kitchen

For Official Use

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room. This include ventilation, circulation, and a refreshing of the indoor air in general 

Safeguards: 1.

Ensure that the kitchen exhaust fan unit is well designed to avoid danger of fire hazards

2.

Ventilation system that aims to collect air, heat and smoke from the kitchen and transport these to a different location, must be well planned, well designed, and properly built in order to work

3.

When service requires that a local exhaust system must be shut down, facilities and services (F&S) personnel to the concern person pertaining service required and obtain permission

4.

F&S personnel must not shut down the local exhaust system without permission from an authorised person and until hazardous materials in the adjacent work area are secure

5.

F&S personnel must perform work in a manner consistent with established F&S safety procedures and wear the appropriate personal protective equipment

Task: Steps:

5.12 Machinery/Equipment Standards: Machinery/Equipment: -

Regulations details the requirements to ensure work equipment can be used without risk including information and instruction.

-

Many machineries accidents are caused by incorrect reassembly of machine and poor maintenance



Safeguards: 1.

Keep the manufacturer’s instructions / manual safe and follow the advice given

2.

Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc

3.

Have equipment regularly maintained and inspected. Consider a routine inspection of all machines and equipment and electrical installations are protected from foreseeable impacts and ingress of moisture or particles

4.

Ensure proper controls are in place and machines are properly guarded

5.

Maintain lifting equipment

6.

Have lifting equipment properly examined and inspected and maintain records

7.

Make sure staff receive proper training and instruction

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Purchasing / Hiring Equipment a.

Ensure the machine has all required safeguards

b.

Obtain

the

proper

instructions

and

any

training

or

demonstrations 9.

Guarding a.

Dangerous parts must be guarded. It should be possible to clean guards easily and thoroughly and guards must be put back in place after cleaning. Machines must not be run if any guards has been removed

b.

Guards should be designed and made only by someone who understands the principles and standards

10. Drives a.

Drives transmission machinery must be enclosed by a guard or safety situated within the machine body

11. Feel and delivery openings a.

Machine openings must not allow anyone to reach into the dangerous parts of the machine

12. Fixed guards a.

Fixed guards must be secure, tamperproof and removable only with a tool, e.g. bolts. Toggle clamps, wing nuts and quick release catches should not be used

13. Electrical interlocking a.

Guards opened regularly are best fitted with interlocking switches so that the machine cannot start or run unless the guard is in place

14. Maintenance of guards a.

Guarding should be checked and maintained in proper working order. A visual and any broken or missing guards repaired or replaced

b.

Interlock mechanisms should also be checked and tested to ensure they work. Broken interlock mechanisms should be replaced or repaired

15. Machine setting a.

Some machines have to be adjusted while running. Final settings sometimes have to be made once the actual product can be seen. The controls for running adjustments should be safely positioned. Machines should be set and adjustments made with the guards in position

b.

Machine stability

c.

Machines should be on a secure base so that they cannot move or vibrate when in use. They may need to be bolted to the floor or worktop.

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16. Operator safety a.

Machines operators should not wear loose or frayed clothing, or jewellery

b.

Dangerous machines should not be used if the operator is feeling unwell or drowsy.

c.

Particular precautions may be required to remove the risk of long hair becoming entangled

17. Warning notices a.

Warning notices may be displayed alongside machines to remind operators and others of the dangers they pose. Many machine suppliers provide suitable notices

18. No-volt releases (NVR) a.

New machines with exposed blades, such as slicers, are fitted with a no-volt release. This device ensures that after a power failure, the machine starts only when the control button is operated and not when it is plugged in or when electrical power is switched back on

Task: Steps:

5.12.1 Display Screen Equipment (DSE) Standards: 

Display Screen Equipment (DSE): -

Prolonged improper use of display screen equipment could lead to problems such as stress, eye strain and work related upper limb disorders.

-

Display screen equipment includes associated workstations and work chairs, work desks and associated work equipment.

-

Employers are required to evaluate workstations. A competent person with the necessary skills, training and experience must complete this analysis



Safeguards: 1.

Employees are entitled to have their workstation assessed

2.

Employees must be trained and given information

3.

Employees must have periodic breaks or changes of routine.

4.

Employees must be informed that they are entitled to eye and eyesight test

5.

Employees are entitled to eye and eyesight test before working at regular intervals For Official Use

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Employees must provide free spectacles where required for display screen use

Task: Steps:

5.12.2 Water Boiler, Cafe Sets Standards: 

Water Boiler, Cafe Sets: -

Water boilers provide hot water or steam, usually for making hot drinks

-

Pressure boilers are subject to statutory examination. The hot water and steam are provided from different outlets, the steam being injected into a cold liquid to heat it.



Water boiler can be heated by gas, electricity or steam.

Safeguards: 1.

Make sure the cold water supply is fully on before you light or switch on the equipment

2.

Do not alter the heating control settings on automatic units

3.

Keep the pressure gauge and safety devices clean

4.

Keep the drip tray in position

5.

Keep the receiving vessel up to the tap to stop splashing

6.

Turn off and , if electrically heated, isolate the boiler before cleaning

7.

Ensure steam safety valves vent away from the operator in safe direction

Task: Steps:

5.13 Chemical Safety Standards: 

Chemical Safety: -

Dangerous chemicals agents can cause different types of harm including burns, respiratory problems, and dermatitis.

-

The harm done depending on the substance can occur from a single short exposure or long-term accumulation in the body

-

Chemicals may exist in the form of dust, fumes, fibres (solid), liquids, mists, gases and vapours.



Safeguards: 1.

Workers handling dangerous chemicals must wear appropriate personal protective equipment

2.

Chemicals should be stored securely in proper, signed, ventilated stores

3.

Always keep chemicals in properly labelled containers

4.

Always use chemicals in accordance with the manufacturer’s For Official Use

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instructions

Task: Steps:

5.

If possible, use a safer substance or process, ventilate with fresh air

6.

Good housekeeping to minimise accidental contact

7.

Personal protective clothing and equipment

5.14 Personal Protective Equipment (PPE) Standards: 

Personal Protective Equipment (PPE) -

Personal protective equipment must be provided where necessary to ensure the safety and health of workers.

-

Where possible, hazards should be controlled at their source.

Employers must supply PPE where risks cannot be eliminated or adequately controlled. Measures to protect groups of workers must be given priority over measures that only protect individuals



Safeguards: 1.

PPE should only be used as a last resort

2.

Employees must be primarily safeguarded by eliminating risks at source, through technical or organizational means or by collective protection

3.

Measures to protect groups of workers that only protect individuals

4.

PPE only protects the wearer, with PPE, theoretical levels of protection are seldom reached in practice

5.

With PPE, actual levels of protection are difficult to assess

6.

To cater for the physical differences in employees, more than one type or size of PPE should be available

7.

Task: Steps:

Demonstration can be a vital part PPE training

5.15 Kitchen Machinery / Equipment Standards: 

5.15 Kitchen Machinery / Equipment: -

To ensure work equipment can be used without risk including information and instruction, maintenance, control devices, guarding, inspection and examination, vehicle safety, lifting equipment and accessories.

-

Many machinery accidents are caused by incorrect reassembly of machines and poor maintenance or non-use of guards. A significant number of accidents are due to inadequate isolation of machines.



Safeguards: 1.

Keep the manufacturers/manual safe and follow the advice given For Official Use

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Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc.

3.

Have equipment regularly maintained and inspected. Consider a routine inspection of all machines and equipment

4.

Ensure electrical equipment and electrical installations are protected from foreseeable impacts and ingress of moisture or particles

5.

Ensure electrical equipment is protected from danger from exposure to hazardous environments

6.

Ensure proper controls are in place and machines are properly guarded. Maintain lifting equipment

7.

Have lifting equipment properly examined and inspected and maintain records

8.

Make sure staff receive proper training and instruction

9.

Purchasing / Hiring Equipment a.

Ensure the machine has all required safeguards

b.

Obtain

the

proper

instructions

and

any

training

or

demonstrations 10. Guarding and Drives a.

Dangerous parts must be guarded. It should be possible to clean guards easily and thoroughly guards must be put back in place after cleaning. Machines must not be run if any guard has been removed

b.

Guards should be designed and made only by someone who understands the principles and standards

c.

Drives and transmission machinery must be enclosed by guard or safely situated within the machine body

11. Feed and delivery openings a.

Machine openings must not allow anyone to reach into the dangerous parts of the machines

12. Fixed guards a.

Fixed guards must be secure, tamperproof and removable only with a tool.

13. Electrical interlocking a.

Guards opened regularly are best fitted with interlocking switches so that the machine cannot start or run unless the guard is in place

14. Maintenance of guards a.

Guarding should be checked and maintained in proper working order.

b.

Interlock mechanisms should also be checked and tested to ensure they work. Broken interlock mechanisms should be replaced or repaired For Official Use

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15. Machine Setting a.

Some machines have to be adjusted while running

16. Machine Stability a.

Machines should be on a secure base so that they cannot move or vibrate when in use. They may need to be bolted to the floor or worktop

17. Operator Safety a.

Machine operators should not wear loose or frayed clothing, or jewellery

b.

Dangerous machines should not be used if the operator is feeling unwell or drowsy

c.

Particular precautions may be required to remove the risk of long hair becoming entangled

18. Warning notices a.

Warning notices may be displayed alongside machines to remind operators and others of the dangers they pose

19. No-volt releases a.

New machines with exposed blades, such as slicers, are fitted with no-volt release. This device ensures that after a power failure, the machine starts only when the control button operated and not when it is plugged in or when the electrical power is switched back on

b.

If an existing machine without a no-volt releases is to have major overhaul it should, if possible, be fitted with no-volt release at the at the same time.



5.15.1 Deep fat Fryers: -

The main hazards associated with deep fryers are burns from contact with hot cooking oil or fat.

-

Spilled or splashed oil fat on the floor around fryer is major slipping hazard



Safeguards: 1.

Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc

2.

In the event of fire never put water on a fat fire

3.

Do not top up deep fat fryers with oil from large containers

4.

Lower food into the fat slowly, never put wet food into hot fat

5.

Consider improving slip resistance of surrounding flooring

6.

Use covers to prevent accidental immersion into hot fat

7.

Maintain the fryer and ensure attachments are suitable for their purpose, as recommended by the manufacturer

8.

Train staff in safe procedures for emptying and cleaning

9.

Provide suitable protective equipment, where required by the risk For Official Use

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assessment.

10. As far as possible no-one should have to stand on / near deep fat fryers 11. If someone has to stand on / near the deep fat fryer, e.g. to access the canopy, the deep fat fryer oil should be cooled and drained first 12. For fire safety and economy, fat fryers must be switched off when unattended.

13. Allow the oil to cool, ideally for at least six hours, and check the temperature using suitable probe thermometer before draining 

5.15.2 Steam Equipment: -

Steam-heated catering equipment includes steam ovens, bulk boiling pans, bains-marie, hot cupboards, steam cupboards, water boilers and some beverage machines

-

The main hazards associated with steam heated equipment are explosion due to over-pressurisation, and scalding. Often caused by hot water and steam escaping when the door is opened



Safeguards: 1.

Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc

2.

Steam boilers should have a safety valve, pressure gauge water level gauge, low water level cut-out device, blow down valve and shut-off valve

3.

The boiler and fittings should be thoroughly examined at least every twelve months by competent person

4.

Check that the water supply to the steam boiler is turned on

5.

Check that there is sufficient water in the steam boiler before you light the gas or switch on

6.

Check regularly the steam pressure is within safety limits

7.

Switch off the steam boiler if the pressure rises above the safe level

8.

Switch off the steam boiler if the water level gauge shows insufficient water

9.

If any steam comes from the safety valve during cooking, shut off the steam supply or heat and report immediately to the supervisor

10. When cooking is complete shut off the steam valve before opening doors and lids 11. Open doors and lids carefully and stand to one side to avoid contact with escaping steam 12. Wait until the equipment has cooled before cleaning, ensure steam safety valves vent away from the operator in a safe direction 13. Locate equipment so that it can be used, loaded and unloaded safely 

5.15.3 Extract Canopies: -

The main hazard associated with fume ventilation equipment is fire For Official Use

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caused by the ignition of accumulated grease and fat in the hood and associated ducting 

Safeguards: 1.

Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc

2.

A grease filter should be installed in the ventilation hood in a readily accessible position

3.

If low level extract ducting is installed a grease trap should be provided

4.

The ducting should serve only the kitchen with no communication with the rest of the premises

5.

Clean cooker surfaces and hoods, and empty and clean oil and condensation channels regularly

6.

Remove and clean filters regularly, where there is heavy use, spare set should be available

7.

Clean the inside surfaces of ducting, and fan blades, on a regular basis

8.

Never hang combustible articles such clothes, towels and cloths over near cooking equipment with fume ventilation hood

9.

Only trained staff, using a safe means of access where necessary.

Should clean grease and oil from hoods, fume ducts and extraction equipment



5.15.4 Ovens, Ranges: -

The main hazard from ovens and ranges is being burned. Ovens with bottom hinged doors can tilt forward if heavy meat joints are places on the open door.

-

There is a danger of gas flashback if gas oven does not light immediately or when gas has built up. There is a possibility of injury from contact with moving unguarded fan blades in a forced convection oven if the fan is running during cleaning



Safeguards: 1.

Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc

2.

The handles of saucepans should not project beyond the edge of the range. Ladles or spoons should not be left in saucepans on hotplates or rings

3.

Before an oven or range is cleaned, it should be switched off and isolated, or the gas turned off, and allowed to cool

4.

Always use a dry oven cloth or oven gloves. Ensure cloths do not have any holes in them

5.

Metal surfaces of adjacent equipment may also be very hot

6.

Always stand to one side when opening an oven door, and open the For Official Use

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door slowly 7.

If using a taper, make sure it is lit before you turn on the gas supply

8.

Make sure the gas burners light and remain alight

9.

In the fan interlock, if fitted, does not switch off the fan when you open the door report it to your supervisor

10. Do not leave bottom hinged oven doors open 11. Never use a forced convection oven if the fan guard is not in place 12. Do not rest anything heavy, for example a large meat joint while blasting, on bottom hinged doors 

5.15.5 Microwave Ovens: -

The main hazards are burns or scalds caused when sealed containers containing hot food burst.

-

Hot food containers and steam also cause burns. Microwave ovens can catch fire if not used properly or if their content overheats.



Safeguards: 1.

Ensure all machines are isolated from power when not in use and especially before cleaning maintenance, etc

2.

Do not put metal / metal-decorated dishes in the microwave unless the manufacturer’s handbook says this is safe

3.

Site microwave ovens so that food can be put in and taken out safely

4.

Do not cook eggs in their shells in the microwave

5.

Remove lids from jars and take-away food containers before you put then in the microwave

6.

Do not cook food in a sealed container unless it has been specially manufactured for use in a microwave oven

7.

Keep the inside surfaces of the oven and door clean

8.

Do not use oven if the door does not close properly and take care when setting the time switch

9.

Do not use the oven if it does not switch off automatically when the door is opened

10. Food containers can be very hot-use an oven cloth or oven gloves 11. Remove Clingfilm carefully and keep out of the way of the steam 12. Never switch the oven on if it is empty 

5.15.6 Brains – Marie, Hot Counters and Cupboards: -

Hot food service equipment is available in wide variety of forms; free standing modular units in back bar style or larger floor-mounted units arranged in a number of different configurations

-

Brains-marie is designed for keeping cooked food hot. They may be heated by gas, electricity or steam with three different design; OPEN WELL, Fitted Container (WET TYPE) and Fitted Container (DRY TYPE).



Safeguards: For Official Use

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Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc.

2.

Do not touch the hot top or sides of the unit or lamps or shelves where fitted

3.

Before removal hold containers over the trough to let hot water or steam drip off

4.

Use an oven cloth or wear gloves when handling hot food containers

5.

Drain the heating water into suitable containers and carry them carefully

6.

Do not leave serving utensils projecting over the edge of the food containers

7.

Turn off the heat source when serving is completed

8.

Ensure that electrical connections e.g. cables supplying lights, are kept in good repair

9.

Ensure steam safety valves vent away from the operator in safe direction

Task: Steps:

5.16 Bars Standards: 

Bars: -

Falls, cuts from broken glass and injuries from manual handling are amongst the most common accidents in bar areas.

-

Broken glass is particular concern in Bars. Care must be taken when handling glasses to avoid cuts. Broken glass must be handled very carefully



Safeguards: 1.

Provide equipment so that spills can be cleaned up immediately

2.

Identify danger areas where the floor is likely to become slippery and/or get damaged, e.g. near ice machines. Special precautions may be needed

3.

Keep the floor in good condition and repair

4.

Ensure staff are provided with and wear proper safety footwear

5.

Keep areas clean and tidy – avoid over-stocking

6.

Chipped, cracked or broken glasses should not be thrown into bins with plastic liners; damaged glasses must be put into a specified container

7.

If you find a glass that is chipped or cracked, dispose of it in the proper container

8.

Broken glass should be clean up as soon as possible and the area For Official Use

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immediately around the broken glass should be secured 9.

The area should be thoroughly swept and vacuumed

10. Wear cut-resistant gloves when dealing with broken glass or potential broken glass, e.g. bottle skips 11. If you accidentally serve drink in a damaged glass do not pour it into a fresh glass but replace the whole drink

Task: Steps:

5.17 Pub Cellar / Keg Store Standards: 

Pub Cellar / Keg Store -

Kegs, cases and cylinders must be handled and stored properly.

Unsafe stacking of kegs and cases is dangerous

-

Gas cylinders and beers kegs may explode if stored incorrectly

-

Where there’s a risk of asphyxiation from dispense gas leak a suitable monitoring and alarm system should be installed

-

The location of the sensors should be determined by a competent person. Any alarm must provide adequate warning to immediately leave the cellar and not to enter the cellar



Safeguards: 1.

Handle cylinders with care and keep away from heat and direct sunlight

2.

If standing gas cylinders upright make sure they are secured, e.g. with chain

3.

Do not stack kegs above normal shoulder height

4.

Ensure proper risk assessments have been carried out for handling and stacking kegs

5.

Ensure only authorised staff have access and allow only trained and competent staff to make adjustments and connections

6.

Store unconnected cylinders horizontally and away from the sun/heat sources. Secure with wedges

7.

Check regularly for leakage, i.e. cylinders frosted from bottom upwards or a hissing noise. Ventilate storage areas

Task: Steps:

5.18 Cellar Hatch Standards: 

Cellar Hatch: -

Cellar hatches are found in may premises. They can pose a serious danger and it’s very important that proper precautions are taken



Safeguards: For Official Use

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Organise so that cellar hatches do not need to be used frequently where possible

2.

Site cellar hatches in low-traffic areas

3.

Do not open cellar hatches during busy periods

4.

Ensure proper lighting around cellar hatches

5.

Never leave an open cellar hatch unattended

6.

Provide a physical barrier to keep people away from a cellar hatch.

Include warning signs as needed

7.

Ensure a safe means of access to the cellar

8.

Where cellar lifts are fitted, ensure they are properly installed, guarded and inspected

Task: Steps:

5.19 Children’s Play Area Standards: 

Children’s Play Area: -

Children’s

play

areas

are

becoming

more

common

in

Accommodation and Food Services Activities premises.

-

Slips, trips and falls and manual handling would be the two biggest areas of concern



Safeguards: 1.

Precautions should be taken to avoid slips, e.g. use of anti-slip mats at water dispensers

2.

Staff should receive proper training, including manual handling training

3.

Safety crash mats or shock absorbing flooring must be provided where required

Task: Steps:

5. 20 Machinery / Equipment in Larger Premises Standards: 

5.20 Machinery / Equipment in Larger Premises: -

Many machineries accidents are caused by incorrect reassembly of machines and poor maintenance or non-use of guards.

-

A significant number of accidents are due to inadequate isolation of machines



Safeguards: 1.

Keep the manufacturer’s instructions/manual safe and follow the advice given

2.

Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc For Official Use

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Have equipment regularly maintained and inspected. Consider a routine inspection of all machines and equipment

4.

Ensure electrical equipment and electrical installations are protected from foreseeable impacts and ingress of moisture or particles

5.

Ensure electrical equipment is protected from danger from exposure to hazardous environments

6.

Ensure proper controls are in place and machines are properly guarded

7.

Maintain lifting equipment. Have lifting equipment properly examined and inspected and maintain records

8.

Make sure staff receive proper training and instruction

9.

Purchasing / Hiring Equipment a.

Ensure all the machine has all required safeguards

b.

Obtain

the

proper

instructions

and

any

training

or

demonstrations 10. Guarding a.

Dangerous parts must be guarded. It should be possible to clean guards easily and thoroughly and guards must be put back in place after cleaning.

b.

Machine must not be run if any guard has been removed

c.

Guards should be designed and made only by someone who understands the principles and standards

11. Drives a.

Drives an transmission machinery must be enclosed by a guard or safely situated within the machine body

12. Feed and delivery openings a.

Machine openings must not allow anyone to reach into the dangerous parts of the machine

13. Fixed guards a.

Fixed guards must be secure, tamperproof and removable only with a toll, e.g. bolts. Toggle clamps, wing nuts and quick release catches should not be used

14. Electrical Interlocking a.

Guards opened regularly are best fitted with interlocking switches so that the machine cannot start or run unless the guard is in place

15. Maintenance of guards a.

Guarding should be checked and maintained in proper working order. A visual examination should be made and any broken or missing guards repaired or replaced

b.

Interlock mechanisms should also be checked and tested to ensure they work. Broken interlock mechanisms should be For Official Use

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replaced or repaired 16. Machine setting a.

Some machines have to be adjusted while running. The controls for running adjustments should be safely positioned. Machines should be set and adjustments made with guards in position

17. Machine stability a.

Machine should be on a secure base so that they cannot move or vibrate when in use. They may need to be bolted to the floor or worktop

18. Operator safety a.

Machine operators should not wear loose or frayed clothing, or jewellery

b.

Dangerous machines should not be used if the operator is feeling unwell or drowsy

c.

Particular precautions may be required to remove the risk of long hair becoming entangled

19. Warning notices a.

Warning notices may be displayed alongside machines to remind operators and others of the angers they pose.

20. No-volt releases a.

New machine with exposed blades, such as slicers, are fitted with a no-volt release (NVR). This device ensures that after a power failure, the machine starts only when the control button is operated and not when it is plugged in

b.

If an existing machine without an NVR is to have a major overhaul it should, if possible, be fitted with a no-volt release at the same time



5.20.1 Slicers: -

The main danger on these machines is the exposed cutting edge of the blade, which can cause serious cuts and even amputation

-

The carriage guard (finger guard) is often a clear plastic guard. It’s frequently removed for cleaning and either broken, lost or not replaced



Safeguards: 1.

Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc

2.

The edge of the blade must be guarded except at the cutting section

3.

A thumb guard should be provided at the operator’s side of the carriage

4.

The carriage should have a last slice device or meat pusher to prevent the operator’s hand slipping onto the blade

5.

Keep the blade sharp. The operator has to use more force with a For Official Use

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blunt blade 6.

The slice thickness plate should be at zero when not in use

7.

On gravity feed slicers a suitable carriage guard should be fitted at the operator’s side of the carriage



5.20.2 Food Processors: -

Food processors consist of a motor drive base to which various bowls, cutter plates or mixing blades can be fitted. They can be used for slicing, grating, mixing and liquidising

-

The cutter plates and mixing blade rotate at high speeds and can cause severe injury to the fingers. Also, hot ingredients may be ejected from the bowl and cause scalding



Safeguards: 1.

Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc

2.

Slicing, dicing, grating and chipping devices a.

Feed chutes and pusher devices should prevent access to cutter. Pushers should be connected to the machine by a fixed linkage. Loose pushers tend to get lost

b.

Machines are usually designed so that cutter plates can be changed quickly. The blade cover should interlock the power supply

c.

Access to the underside of the moving cutter must be prevented.

This may be achieved by an elbow in the delivery chute or a smooth plate below the cutter plate which throws the cut material into the delivery chute

3.

Mixing an liquidising bowls a.

Mixing and liquidising bowls must be fitted with lid to prevent material being ejected or fingers reaching the moving mixing blades

b.

The lid should interlock to the drive motor. The feed chute should be designed to prevent fingers touching the blades



5.20.3 Planetary Mixers: -

The beater may be a metal grid, a hook or a whisk. The mixing bowl moves up and down to meet the beater



The larger the machine the greater the hazard

Safeguards: 1.

Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc

2.

Recipes and working methods should avoid operators putting hands in bowl

3.

Only one person at a time should operate the machine

4.

A bowl guard must be used to prevent access to the beater when the For Official Use

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machine is running 5.

Bowl extension rings are NOT recommended as they mainly be used to increase capacity

6.

Make sure the gear or clutch lever cannot fall or knocked into gear

7.

Always isolate from power supply when not in use

8.

Do not wear loose clothing, or have cloths that could get caught in moving parts



5.20.4 Mincers: -

Mincers are used in butchers. They may also be found in food preparation and manufacture.

-

Hands and/or arms can be trapped around the worm/screw often resulting in severe injuries



Safeguards: 1.

Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc

2.

The operator must not be able to touch the worm through the feed throat

3.

Either the feed throat should be long and narrow or a restrictor plate must be securely fixed over the top of it

4.

Holes in the restrictor plate should be small enough to prevent any operator reaching the worm

5.

A push stick should always be provided to force meat down the feed throat. Fingers must never be used

6.

Do not wear loose clothing, or have cloths that could get caught in moving parts



5.20.5 Low-height Cookers: -

Low-height cooker may pose several hazards. They may be in danger of getting knocked over if they are not put in a safe area

-

Transport of containers to or from the cooker may pose dangers as the load may be heavy, hot and unstable and likely to move while being transported



Safeguards: 1.

It’s important that low level cookers are placed in a safe place where they cannot be knocked over

2.

Low level cookers should not be placed near a min passageway

3.

Where necessary protective barriers should be placed around lowheight cookers

4.

Properly planned arrangements must be in place for transporting containers from low-level cookers

5.

Provision of water supply and proper drainage near the low-height cooker may be safer

6.

Ensure clothing is not flammable For Official Use

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5.20.6 Steaming Ovens: -

The hazards associated with steaming ovens are scalds, particularly when opening the door, and burns from touching the hot outer casing



Safeguards: 1.

Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc

2.

Before using the oven check that; electric heating elements are completely covered with water and ball float regulating the water level is operational

3.

Do not use the steamer if the steam vent is obstructed or not working

4.

Open the door just a little at first to let the excess steam escape

5.

Report any steam leakage around the door seal to the area in charge

6.

Keep the drip tray in position and clean daily or after use

7.

Ensure steam safety valves vent away from the operator in a safe direction



5.20.7 Grills: -

Grillers, griddles and salamanders may be heated by gas or electricity

-

The main hazards is burns from the gas burners or heaters, from hot trays and food or from a gas flashback

-

There is also a danger of the brander plate or shelf unit being pulled out, falling and injuring fingers or toes



Safeguards: 1.

Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc

2.

Check that all the gas burners have lit

3.

Take special care to avoid burns to the eyes and face

4.

Use an oven cloth or oven gloves to handle hot trays

5.

Clean and remove carbonised fat regularly

6.

Keep gas jets clear by normal cleaning procedures. If they do get blocked, call a gas service engineer



5.20.8 Multi-purpose Cooking Pans (Brat Pans): -

Multi-purpose cooking pans, more commonly called brat pans can be used for shallow frying, stewing, braising, poaching, boiling and as a griddle.

-

The main hazards are burns from hot fat and scalds from liquids or steam



Safeguards: 1.

Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc

2.

Brat pans may have a pouring arc of up to one metre in front.

Suitable floor drainage channels should be provided beneath the For Official Use

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discharge point to prevent spilled liquid creating a slipping hazard 3.

Never use a brat pan for deep fat frying

4.

Do not stand in the way of the steam when you open the lid and clean up spilled liquid immediately



5.20.9 Bulk Boiling Pans and Tilting Kettles: -

They may be heated by electricity, gas or steam, directly, or via a water or steam jacket

-

The main hazard from these appliances is scalding from steam or hot liquid splashes. The hob is often very hot and can burn if touched



Safeguards: 1.

Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc

2.

Stand to one side when lifting the lid of a heated pan kettle

3.

Do not touch the hob – it may be hot

4.

Tilt the kettle carefully, do not over-tilt

5.

Isolate the pan or kettle from the electricity supply and allow it to cool before you start to clean it

6.

If a drain tap is fitted and it feels loose, report it immediately

7.

Ensure steam safety valves vent away from the operator in a safe direction



5.20.10 Urns: -

Urns provide hot or boiling liquids such as water, milk or coffee in limited quantities. They are fitted with taps near the bottom to draw off the contents



The main hazards are scalds and burns

Safeguards: 1.

Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc

2.

Never heat other liquids in hot water urn

3.

Do not tilt an urn to draw off hot liquid from below the level of the tap and do not let an urn boil dry and boil over

4.

Always use the shortest possible pour to minimise splashing

5.

Keep the drip tray in position

6.

Ensure steam safety valves where fitted vent away from the operator in a safe direction

7.

Always use the tap to draw off liquid – never pour liquid from tilted urn



5.20.11 Flambé Lamps: -

Flambé lamps are used in restaurants to cook food at the customer’s table. They may be fuelled by methylated spirits or by butane gas from disposable cartridge For Official Use

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The main hazard associated with flambé lamps is one of fire or explosion during refuelling



Safeguards: 1.

Extinguish any source of ignition in the vicinity before refuelling a flambé lamp

2.

Do not smoke near or whilst using this lamp

3.

Do not refill a flambé lamp in a restaurant or kitchen

4.

Do not change butane cartridge in the restaurant or kitchen

5.

Always refill, or change cartridges, in the open air

6.

Keep the flambé lamp upright when changing the cartridge

7.

Let the lamp cool before refuelling with meths

8.

Store spare butane cartridges and meths in a safe place

9.

Ensure correct personal protective equipment (PPE) is worn, e.g. flame proof chefs apparel



5.20.12 Dishwashing Machines: -

Using a pot or dishwasher can create a number of hazards

-

Moving parts such as the conveyor can cause serious injuries.

Broken crockery and glass can cause cuts. Because dishwashers use large amounts of water extra care is needed to make sure that no water or moisture gets into the electrical circuitry

-

Some chemical detergents are hazardous if not used and stored properly



Safeguards: 1.

Ensure that all machines are isolated from power when not in use and especially before cleaning, maintenance, etc

2.

Always wear rubber gloves when working with very hot water

3.

Make sure all guards provided are in position before you start the dishwasher

4.

Never put your hands in the dishwasher while it is running

5.

Never try to adjust or repair any parts of the dishwasher unless you have trained to

6.

Never let the water level go over the maximum for the dishwasher

7.

Concentrated detergent can burn skin and eyes. Always wear the protective clothing provided when handling, diluting or cleaning up spilled detergent

8.

Do not wear loose clothing, or have cloths that could get caught in moving parts



5.20.13 Waste Disposal: -

Waste disposal units dispose of food waste by mechanically grinding it up and then flashing it into a waste drain or other suitable outlet

-

The main hazard from waste disposer is possibly severe injury if a hand or handheld implement is put into the feed hopper and comes For Official Use

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into contact with the cutters while the machine is switched on 

Safeguards: 1.

Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc

2.

Remove all unsuitable material, such as plastic and metal from waste

3.

Switch on the water supply and disposer before feeding waste in

4.

Feed waste at an even rate

5.

Always isolate or unplug the waste unit from the power supply if it becomes blocked

6.

Never put your hand holding inside the feed hopper, while the machine is switched on or even if the machine has stopped

7.

The machine must never be operated without the feed hopper guard in place. It must be always isolated before the feed hopper guard is removed

8.

Do not wear loose clothing, or have cloths that could get caught in moving parts



5.20.14 Waste Compactors, Balers: -

These machines are widely used to compress refuse for disposal

-

The main hazards arising from the use of high headroom machines are; (a) Injury to fingers and hands from the trap created by the moving compactor plate and the rim of the compactor chamber, (b) Injuries to the toes and feet from the trap created between the descending chamber and the base plate, (c) Glass in bags can cut operator’s hands after compaction



Safeguards: 1.

Ensure all machines are isolated from power when not in use and especially before cleaning, maintenance, etc

2.

Do not use if the guard is broken or not fitted

3.

Do not use the compactor if the safety switches do not work or cannot be safely operated

4.

Report to the area in-charge immediately if any of the controls or safety devices do not work properly

5.

Do not put sharp or pointed waste objects into the compactor unless suitably wrapped

6.

Wear protective gloves when handling bagged waste

7.

Do not wear loose clothing, or have cloths that could get caught in moving parts



5.20.15 Lifts: -

The lift should be regularly service by a maintenance and any required works must receive a prompt attention and shall be reported to the maintenance For Official Use

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Safeguards: 1.

Ensure lifts are isolated from power, if necessary before cleaning, maintenance, etc

2.

Ensure lifts are thoroughly examined every six months by a competent person

3.

Ensure any works required are safely completed

4.

If the thorough examination shows that a lift pose an immediate danger; it should be taken out of use until it can be properly repaired and made safe

5.

Take all necessary steps to ensure people never travel in goods lifts

6.

All employees should be clearly instructed on the dangers of inappropriate use of goods lifts. Lifts which are not designed for lifting persons shall be clearly marked to this effect

7.

Ensure the lift is regularly serviced by a reputable company

8.

All servicing and repairs to lifts must also be carried out by competent persons who are experienced in dealing with this type of equipment

9.

Ensure the lift plant room door is kept locked to prevent unauthorised access. A warning notice restricting access should be placed on the door

10. Inform people not to use the lifts during fire evacuation e.g. by placing conspicuous notices outside lift handling doors and public address system announcement

Task: Steps:

5.21 The Main Legal Requirements Standards: 

The Main Legal Requirements: -

An employer is required to manage safety and health work so as to prevent accidents and ill-health and ensure proper welfare facilities

-

The law requires employers to; (a) Identify the hazards, (b) carry out a risk assessment, (c) Prepare a written safety statement, (d) communicate risks and controls



Employers’ Responsibilities: 1.

Safe Workplace a.

Provide and maintain a safe workplace includes machinery and equipment

2.

b.

Safe access and egress

c.

Safe design and operation

Manage work a.

Manage work to ensure the safety, health and welfare of

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employees

3.

b.

Prevent improper conduct or dangerous behaviour

c.

Ensure written procedures, e.g. safety statement

d.

Management is the process of continuous improvement

Control Risks a.

Prepare a safety statement and update regularly to take account of changing circumstances and work practices

b.

Ensure risks are assessed and from this implement controls

c.

Ensure work is adapted to take account of the individual tasked for that work

d.

4.

Provide training and instruction as required

Welfare facilities a.

Provide and maintain adequate welfare facilities for employees

b.

Applies equally to all workplaces

c.

Include; (a) drinking water, (b) clean toilet, (c) Warm/hot washing water soap, (d) Somewhere hygienic to eat

5.

6.

Emergency procedures a.

Prepare and update emergency procedures

b.

Include evacuation plan

c.

Clearly label evacuation routes

d.

Rehearse evacuation plan, evaluate and learn from rehearsals

Training and information a.

provide appropriate training, information and supervision to enable employees perform their duties safely

7.

b.

Demonstrate as required, e.g. proper insertion of ear-plugs

c.

Must be appropriate, e.g. language, ability to read

Report serious incidents a.

Report accidents or dangerous occurrences such as explosions or serious fires to respective authority



Employees’ Responsibilities: 1.

2.

3.

Co-operate a.

Co-operate with your employer and others

b.

If in another workplace, cooperate with them

c.

Follow reasonable instructions

Don’t take chances a.

Do not take chances with your life or your colleagues

b.

If something doesn’t seem safe it probably isn’t

c.

No horseplay or messing around

Raise concerns a.

Raise any concerns that something is dangerous

b.

Report near-misses

c.

Report horseplay For Official Use

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4.

5.

6.

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Report dangerous equipment

Safety Equipment a.

Don’t interfere with or misuse safety equipment

b.

Report missing or faulty equipment

Use equipment correctly a.

Pay attention

b.

Ensure you know how to use equipment

c.

Look for training and instructions if required

Attend training a.

Complete required training

b.

Pay attention at training

c.

Report any further training needed

Protective equipment a.

Use protective equipment and clothing provided

b.

Report defective equipment and get replacement

c.

Ask for demonstration if needed

d.

Read the company safety statement

e.

Ensure you are clear of your safety responsibilities. If any doubt consult with management

f.

Take appropriate breaks

g.

Ensure you comply with relevant safety and health laws

h.

Employees must not be under the influence of an intoxicant at the place of work to the extent that they may endanger their own or others safety

i. 

Employees must not engage in improper conduct or behaviour

Consultations: 1.

Every employer shall consult employees, their safety representatives or both on: a.

Any measure which may substantially affect the safety, health and welfare



b.

Hazard identification and risk assessment

c.

Preparation of a safety assessment

d.

Information to be provided

e.

Information in respect of accidents and dangerous occurrences

f.

Training, planning and introduction of new technologies

Safety Representatives: 1.

A safety representative is elected by workers to represent them

2.

Safety representative may inspect whole or part of place of work after giving reasonable notice to the employer

3.

They may accompany a local health and safety authority inspector on routine inspection

4.

May accompany inspector investigating accident or dangerous For Official Use

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occurrence at discretion of inspector 5.

Where an inspector attends for inspection, the employer shall inform the safety representative that the inspection is taking place



6.

They may make representations to employer or to inspectors

7.

It’s illegal to discriminate against safety representatives

Incident follow-up: 1.

2.

3.

Eliminate dangers a.

Eliminate dangers as required

b.

Consult with rescuers/emergency services

c.

Consider isolating services, e.g. electricity, gas

d.

Try to preserve accident scene for investigation

e.

Erect warning signs and cordon

Medical assistance a.

Get medical assistance if needed

b.

Ensure safe access and egress for emergency services

Preserve scene a.

Preserve the incident scene as much as possible

b.

Take plenty of photographs and record video if possible

c.

Where accident causes loss of life; (a) No person shall disturb where it occurred or tamper with anything before it has been inspected by inspector or 3days notification has expired

4.

5.

6.

7.

8.

Report the incident a.

Report to your insurance company as required

b.

Revise risk assessment, safety statement as necessary

Investigate a.

Carry out your own investigation and draw-up a report

b.

Sketch incident scene

c.

Compile photographs, videos, documents, etc

d.

Decide cause(s) of incident

e.

Take step to prevent repeat of incident

Keep records a.

Prepare the necessary sketches and photographs

b.

Remember a label each carefully and keep accurate records

Interview a.

Interview the victim(s) and witness(es)

b.

Record what is said

c.

Conduct interviews a soon as possible

d.

Interview people as many as possible

After investigation a.

Identify the root cause(s) of the incident

b.

List steps necessary to prevent a recurrence

c.

Train staff on revised/new precautions For Official Use

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d.

Ensure all steps are taken and continue to be taken

e.

Revise risk assessment, safety statement as necessary

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5.22 Risk Assessments (RA) Standards: 

Risk Assessments: -

Assessing risk means you must examine carefully what, in the workplace, could cause harm to your employees, other employees and other people, including customers, visitors and members of the public.

-

This allows you to weigh up whether you have taken enough precautions or whether you should do more to prevent harm.

Safeguards must be examine to see whether enough precautions taken

-

Hazards may be categorized into following: (a) physical, (b) chemical, (c) biological, (d) ergonomic, (e) psychological

-

Hazards effects; (a) cuts, (b) amputation, (c) bruise, (d) broken bone, (e) illness, (f) death, (g) burn, (h) irritation

-

Risk is defined as “probability” that harm will occur and the severity of the harm” Probability is the chance that harm will occur and severity is the outcome of the exposure. Risk = Probability x Severity



General Principles of Prevention: 1.

The avoidance of risks

2.

The evaluation of unavoidable risks

3.

The combating of risks at source

4.

The adaptation of work to the individual, especially as regards the design of places of work, the choice of work equipment and the choice of systems of work

5.

The adaptation of the place of work to technical progress

6.

The replacement of dangerous articles, substances or systems of work by safe or less dangerous articles, substances or systems work where possible

7.

The giving of priority to collective protective policy in relation to safety, health and welfare at work

8. 

Providing an appropriate training and instructions to employees

Carrying out a Risk Assessment – should be a team effort, with the following as a minimum; 1.

Someone with the knowledge of RA techniques

2.

Someone with the knowledge of the processes to be assessed

3.

The ability to interpret standards For Official Use

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4.

Attention to detail

5.

Good recording and communication techniques

6.

Someone with managerial influence to authorize and implement change

7. 



May include external advisors (doctors, hygienists)

Suitable and Sufficient – RA to be suitable and sufficient 1.

Ensure that all aspects of work activity are reviewed

2.

Identify the significant hazards and risks

3.

Evaluate the risks

4.

Identify control measures

5.

Enable priorities to be set

6.

Ensure non routines operations are taken into account

7.

Take account of risks to the public

8.

Ensure staff undertaking assessment are competent

9.

Ensure that RA is valid for reasonable time

ADAC Risk Assessment Methodology 1.

Identify the activity and location

2.

Identify hazards as a result of the activity conducted

3.

Identify existing controls in place per activity

4.

Rate the risks based on existing controls (Risk Rating = Severity X Probability)

5.

Identify appropriate additional controls or actions to be taken to reduce the initial risk level

6.

Compute for residual risk level based on additional controls or actions to be taken. The final risk rating must be lower than the initial risk level

7.

Classify if activity is significant or non-significant

8.

List procedures / policies, legislation related to the risk assessment

9.

The risk assessment must be recorded and authorized by the manager and supervisor



Probability Matrix

Actual Frequency

1

2

3

4

5

Rare

Possible

Likely

Often

Frequently

Occurs

Occurs

Occurs

every

every

5years

5years or

or more

unlikely to

reasonabl

occur

e

2-

Occurs

Occurs

every 1-2

bimonthly;

least

years;

or

monthly; or

or

strong

possibility

chance

commonly repeating

occurring Probability

1%

10%

For Official Use

50%

75%

99%

at

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Risk Assessment Matrix Probability

Frequently

5

10

15

4

8

12

16

6

9

12

15

4

6

8

10

4

5

(5) Often (4) Likely (3) Possible (2) Rare (1)



Defined Risk Levels 1.

Unacceptable

1.

under existing

Work should not be started or continued unless the risk

circumstances

has been reduced 2.

If it is not possible to reduce even with limited resources, work

has

to

remain

requires

close

prohibited 10-16

1.

Risk control /

1.

mitigation

supervision and work permit

measures

2.

Work

2.

Considerable

resources

require mngt.

may have to be allocated to

Decision

reduced risk

Acceptable after

3.

review of

Efforts should be made to reduce risk

operation

4.

Where risk is associated with

extremely

harmful

consequences,

further

assessment

may

be

controls

are

necessary 4-9

1.

Acceptable

w/

1.

controls

Additional required

2.

Consideration given

to

a

effective

must

be

more

cost

solution

or

improvement 3.

Monitoring is required to ensure that the controls are maintained

4.

Verify that procedures and controls are in place

1-3

1.

Acceptable

1.

No

additional

required

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controls

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Evaluation of the Risk 1.

Evaluate the risks and decide whether existing precautions are adequate or more should be done

2.

Consider; (a) an estimation of the risk (probability and severity), (b) the adequacy and effectiveness of the existing controls, (c) what further action needs to be taken to eliminate or reduce the risk



Risk Estimation 1.

Qualitative risk assessments – record the detail and judgements about hazards and controls

2.

Quantitative risk assessments – include numerical data, which allows the risks to be ranked



Tips: 1.

Consider any accidents, dangerous occurrences or near misses at your workplace in assessing the risk

2.

Consider any reports, concerns raised by staff in assessing the risk

3.

Ensure risk assessments lead to action(s) to prevent incidents

4.

Ensure preventative actions are properly communicated to all staff

5.

Review risk assessments when things change, e.g. new staff, new equipment

Task: Steps:

5.23 Safety Statement Standards: 

Safety Statement: -

The safety statement represents a commitment to employees, other people including customers, visitors and member of the public safety and health.

-

The safety statement should influence all work activities, including; (a) the selection of competent people, equipment and materials, (b) the way work is done, (c) how goods and services are designed and provided

-

The safety statement must be in writing and must set out the organization and arrangements to implement and monitor safety.



Tips: 1.

2.

Safety Statement a.

Every employer must prepare a written safety statement

b.

Procedures should include continuous improvement

c.

Safety statement should be implemented

d.

It’s just the start of ensuring safety

Workplace specific For Official Use

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a.

Safety statement must be for the particular workplace

b.

Different workplaces have different risk

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Risk and controls a.

It must identify risks and controls

b.

Specify hazards identified and risk assessed

c.

Indicate protective and preventive measures to ensure health and safety

d.

State duties of employees

e.

Identify names and position of each person responsible for task assigned by safety statement

f.

4.

Arrangements made for appointment of safety representatives

Emergency plans a.

A safety statement should specify plans and procedures to be followed and the measures to be taken in the event of an emergency or serious and imminent danger

5.

6.

b.

Plans should be tested periodically

c.

Emergency routes must be clearly marked

Cooperation a.

Employees must cooperate with employer and other person(s)

b.

Very important where several employers in same workplace

Regularly update a.

Safety statement must be regularly updated, especially when (i) new equipment, (ii) new product, (iii) new process

b.

7.

Accident or ill-health

Bring to attention a.

Employers must bring it to the attention of all people at least yearly, new employees, others exposed to risks in it

b.

Must be in appropriate form, language and manner likely to be understood

Task: Steps:

5.24 Powers of Inspectors Standards: 

Powers of Inspectors: -

Inspectors may advise, guide and support where the manager is committed and proactive. Where there is no/limited control they may take measures to ensure compliance

-

All inspectors from local authority shall carry official identification and can produce this identification on request



Inspectors Powers from Local Authority allows them to: 1.

Enter any place at any time

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2.

Search, examine and inspect

3.

Direct a place (or part thereof) to be left undisturbed

4.

Direct that safety statement be amended

5.

Require records and information

6.

Inspect and remove records

7.

Require assistance and facilities

8.

Require article to be operated or procedure to be carried out

9.

Take any measurements or photographs or recordings

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10. Install, use and maintain monitoring instruments 11. Cause risky item to be dismantled or subjected to process or test3 12. Take samples 13. Require name and home address 

Inspectors expect reasonable cooperation. To enable them to do their work, it may be an offence to: 1.

Prevent or attempt any person from answering inspectors question

2.

Prevent, obstruct, impede or delay an inspector

3.

Fail to comply with genuine request, instruction or directions from an inspector

4.

Make a statement to an inspector known to be false

5.

Recklessly make a statement which is false

6.

Make a false entry intentionally in any register, book, notice or other document

7.

Produce or cause/allow false or misleading record to be produced

8.

Falsely represent to be an inspector

9.

Contravene an improvement notice

10. Carry on any activity in contravention of a prohibition notice 11. Refuse to produce any record that an inspector requires 12. Give an inspector false or misleading information

For Official Use

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Monitoring, Evaluation and Review

This SOP will be monitored to ensure that proper procedure is being carried out as written in the set policy in compliance with the local government policy, Health and Safety and our organization.

Monitoring Bodies: 

Quality Control Manager



Duty Managers



Head of Department

Evaluating Process: 

Visual Observation



Written Evaluation

SOP Reviewing Process: 

Monthly Basis by Quality Control Manager



Immediate changes for major matter



Changes after monthly review for minor cases

Results of reviewing process after observation shall be measured by the monitoring bodies and gather immediate respond as and when required (by a set time line)

7.

Potential Risks Risk

Control Measure N/A

8.

N/A

Exceptions N/A

For Official Use

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Health and Safety Environment SOP SOP/HP/01/AHL/KT/01

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9.

Supporting Documentation and Tools



Evaluation Forms



Check List



Visual Observation Tools



Reporting Forms

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10. Filing and Distribution 

Department Office (Soft and Hard Copy)



This document is published in Workflo! On ADACNet to be accessible to all users.



Soft and hard copy with All ADHC and Concessions partners’.



It will be updated from time to time based on business requirement and approval from ADAC

11. Change Log

Version No.

Document Creation, Review, Approval and Change Tracking

Actioned by Action Date (Name, Title, Department)

Change Effective Date

V1.0 V2.0

N.B. This document is UNCONTROLLED unless signed by an authorized person in the appropriate section of this document or viewed in Workflo! on ADACNet.

For Official Use