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