Regulations regarding workplaces are put in place to insure the risk of work-related death, injury and ill health is significantly reduced. Accidents in many types of catering organisation are on the increase and common hazard include and are not limited to:
- Food Slicers
- Electrical faults
- Exposed Wires
- Trip hazards
- Oil fires
- No ventilation
Employers must adhere to several legislation to ensure the health and safety of their employees; as can be seen below.
- Health and Safety at work Act 1974
Places a duty on all employers
“to ensure, so far as is reasonably practicable, the health, safety and welfare at work”
The act requires; the safe operations and maintenance of the working environment, maintenance to the safe access of the workplace. The adequate provisions and training of all staff to ensure health, safety and welfare. Finally; the safe use, handling and storage of hazardous materials.
2. Management of Health and Safety at Work Regulations 1999
Places a duty on employers to assess and manage the risks to employees and others from work activities.
3. RIDDOR 1995
The reporting of injuries, diseases and dangerous occurrences regulation to the HSE.
4. Workplace regulation 1992
This regulation is in relation to the working environment, ensuring it is safe and suitable. The regulation includes: maintenance, ventilation, temperature, lighting…etc.
After considering the regulations and the common hazards we have put together a quick guide to lowering the risk of said hazards in the workplace.
First Aid
First-aid kit insures that in emergency events most can be dealt with quickly and efficiently. There are a range of kits available such as:
Catering First-aid Kit
Helping to keep the highest of standards while providing first class first-aid. Most of the kit contents are like that of a standard first aid kit however they are coloured blue to keep hygiene standards high whilst in the kitchen.
Travel Kit
Ideal for one person who doesn’t have a fixed workplace.
First Aid Points
Comes complete with fully stocked first-aid, emergency eyewash and burns kit. Designed for use in higher risk catering and food handling environments, creating a central point in which all first aid equipment can be stored.
Burns Kits
HSE compliant burns kits are perfect for caring for emergency burns on site quickly and efficiently; additionally allowing everything you need to be in one central place. This burns kit can be used in the home, workplace or even to take on holiday with you. The dressing supplied are fast acting, quick relief and non-adhesive solutions similarly each dressing cool and sooths to halt the burning and blistering of the skin.
Each rigid wall mounted kit includes:
- Guidance Leaflet
- Non-adherent Dressings
- Burn/Wound Lint Pads
- Burn Gels
- Conforming Bandages
- Hydrogel Burn Dressings
- Sterikool Burn Dressings
- Gloves
- Scissors
When a kit is being purchased quantity of staff and the risk the poses them to what size kit you will need.
Eye Washes
The HSE guidelines now state that it is a requirement for workplaces to have at least a liter of eyewash available to their employees at any time. Having an eyewash station, kit or dispenser encourages the rapid response for eye injuries in the workplace. Dispensers are also ideal for home environments.
Eyewash kits can be wall mounted and generally include:
- Eyewash
- Eye Pads
- Eyewash Pods
- Eyewash Minipods
- Soft Tissues
- Mirror
CoSHH
Storing cleaning supplies for kitchens must be in a separate location to the kitchen and robust to ensure that spills do not affect the running of the kitchen area. This will allow organisations to comply to CoSHH regulations when handling hazardous substances; keeping substances safely stored and locked away.
The workplace regulations 1992 state that all employers must provide suitable ventilation in enclosed spaces. Not only to remove fumes and vapours but also to create a comfortable working environment.
Fire Extinguishers
In busy kitchens; the most commonly used fire extinguishers are wet chemical extinguishers and CO2 extinguishers. These are Class A, Class B & Class F fire extinguishers; Class A fires are solid combustible such as wood and textiles. Class F fires include burning oils.
Wet chemical extinguishers lay a cooling blanket on top of the burning liquid to prevent re-ignition, such extinguishers are not suitable for any other class of fires.
The most commonly used extinguishers on electrical fires are Class B extinguishers. Class B include flammable liquids such as burning oils. CO2 is a popular choice in kitchens due to it not being able to conduct electricity additionally no harmful residues being left behind. Activating CO2 extinguisher in a confined space should not occur due to CO2 being an asphyxiate.
Slips and trips
Slips and trips are quickly becoming the leading accident in organisations. One council had a record of 317 slips and trips in 4 years. So, the council introduced several measures to combat this hazard in kitchen and catering areas.
- Improved management of spills
- Enforcing a sensible shoe policy
- Improved housekeeping
- Effective training, supervision and induction
- Treatment of floor with non-slip coating
The above measures above will help to combat slips and trips and majorly reduce this risk; comparatively placing slip resistant matting down will reduce the number of falls.
Safety Direct2U offer full ranges of catering safety equipment to ensure your always ready in the event of an emergency. Our supplies are always in stock for FREE UK mainland delivery. Choose from first aid kits, signage and fire extinguishers today furthermore take advantage of our secure checkout and competitive prices.
SRC:
www.healthyworkinglives.com/advice/Legislation-and-policy/Workplace-Health-and-Safety/health-safety-legislation
http://www.hse.gov.uk/catering/