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Maintain a safe, hygienic and secure working environment

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1 Maintain a safe, hygienic and secure working environment
City & Guilds Unit 101 Maintain a safe, hygienic and secure working environment

2 Objectives: by the end of the lesson students should be able to:
Lesson aim: To develop students knowledge required for the successful level of competence for NVQL2 Objectives: by the end of the lesson students should be able to: Discuss and understand Health & safety regulations Explain and understand HACCP, COSHH. RIDDOR Describe what a HAZARD is Name at least 3 things that employers must make sure they do for their employees. List at least 6 things of personal hygiene

3 Health & Safety at Work Act 1974
Employees must do? Take reasonable care of own safety and safety of others Work in a manner laid down by the employer especially safety Inform supervisor if you see anything you might be unsafe and cause an accident

4 H&S Act 1974 cont Employers must not put employees in dangerous situations: Keep all staff safe while working Provide safe equipment, tools, and surroundings in which to work. Train staff Produce a policy document tell everyone how to behave safely. Provide first aid help Keep an accident book and use it correctly

5 Most common dangerous occurrences in catering industry
Missing guards on food slicing machines. Trailing cables. Insecure wiring on plugs. Faulty microwave seals. Broken or worn steps Poor lighting of work areas. All of these would break the H&S at Work act

6 Laws relating to working safely: The H&S at Work act is an umbrella act. This means that includes other important regulations which relate to H&S Control of Substances Hazardous to Health Regs 2002 (COSHH) Reporting of Injuries, Diseases and Dangerous Occurrences Regs 1995 (RIDDOR) Manual Handling Operations 1992 Provision and Use of Work Equipment Regs 1998 Fire Precautions Workplace Regs 1997 Hazard Analysis Critical Control Point (HACCP)

7 Personal Safety & Hygiene
Correct clothing: Your uniform should fit correctly and be comfortable to wear. It is important to wear the correct clothing in the kitchen, not only for H&S but also it creates a professional image. Hat Jacket Necktie Apron Trousers Shoes

8 Importance of good personal hygiene
Wash hands: On entering kitchen Going to the toilet After break/smoking After each task After touching body parts Disposing of waste List is exhaustive Why do we do this

9 Bad Habits Chewing gum Smoking Tasting with fingers
Scratching body parts Not removing outdoor cloths Eating Wearing jewellery or strong smelling cosmetics

10 HAZARDS What is a hazard?
Something which could be dangerous and cause harm Risk Assessment!!!! Why do we do it To reduce hazards and put control measures in place to stop or reduce injuries.

11 Hazards found in Kitchen
Slips, trips, and cuts Equipment manual: knives, choppers, mandolins Electrical equipment: slicing machines, mixers, mincers, blenders These are known as PRESCRIBED DANGEROUS MACHINES and you must be over 18 to clean, lubricate or adjust them

12 REPORTING HAZARDS If you see a hazard in your work area which could cause an accident you should do one of two things: Make the hazard safe, as long as you can do so without risking your own safety 2. Report the hazard to your supervisor as soon as you can, making sure no one enters the area without being aware of the danger Three good ways in which you can warn other people about hazards are: 1. Block the route past the hazard. 2. Use a sign 3. Verbally tell them

13 Reporting Accidents Key information that has to be recorded about an accident is the: date and time of the incident Full name and occupation of the person involved Location of the accident and what happened Names of any witnesses to the accident Name and job title of the person completing the report Time date the report was made. A serious accident has to be reported to the EHO of the local council. This may be done by phone at first and then followed up by writing. A serious accident means: broken bones, loss of limb or eyesight, electric shock or been hospitalised for over 24 hours

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