1. Westminster Kingsway College Professional Chef Diploma Unit 703 S.Greubel

2. Health and Safety in Catering and Hospitality Unit 203 S.Greubel

3. Hazards and Risks ?? Hazard Anything that has potential to cause harm Risk The likelihood of the hazard causing actual harm Example? S.Greubel

4. Risk assessment – why ? Thorough evaluation of all significant hazards prevents (minimises) accidents Systems put in place to improve operational efficiency and financial savings Confidence in a safe workplace Due to legal requirements S.Greubel

5. Measures to reduce risks Remove or eliminate hazard Separate or isolate worker from hazard Develop and use safe systems of work Training Supervision of workers Provide personal protection to minimise risk, PPE S.Greubel

6. Reasons for reporting accidents Preventing it from happening again Investigation to asses risk To introduce control measures Incident should be track able To analyse the reasons for the accident S.Greubel

7. What has to be recorded? Date Time Name Brief description of the accident Witnesses Action taken and by whom Result S.Greubel

8. Emergency? Accident/incident resulting in serious injury or even death Fire Explosion Emergency procedures Remove casualty from damage Seek help from first aider Contact emergency services (fire brigade, ambulance) S.Greubel

9. Electrical accidents and explosions Electrical fault Gas leak Build up of gas Hot liquid Tools or equipment with naked flame S.Greubel

10. Elements in a fire S.Greubel

11. Different extinguishers S.Greubel

12. Dealing with electrical danger Raise alarm Switch of the power Call for help (emergency service) Follow legal requirements S.Greubel