City & Guilds Unit 101City & Guilds Unit 101

Maintain a safe, hygienic and Maintain a safe, hygienic and secure working environmentsecure working environment

Lesson Lesson aim: To develop students knowledge aim: To develop students knowledge required for the successful level of competence for required for the successful level of competence for

NVQL2NVQL2

ObjectivesObjectives: : by the end of the lesson students should be able to:by the end of the lesson students should be able to:

Discuss and understand Health & safety Discuss and understand Health & safety regulationsregulations

Explain and understand HACCP, COSHH. Explain and understand HACCP, COSHH. RIDDORRIDDOR

Describe what a HAZARD isDescribe what a HAZARD is Name at least 3 things that employers must make Name at least 3 things that employers must make

sure they do for their employees.sure they do for their employees. List at least 6 things of personal hygieneList at least 6 things of personal hygiene

Health & Safety at Work Act 1974Health & Safety at Work Act 1974

Employees must do?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

H&S Act 1974 contH&S Act 1974 cont Employers must not put employees in dangerous situations: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

Most common dangerous Most common dangerous occurrences in catering industryoccurrences in catering industry

Missing guards on food slicing machines.Missing guards on food slicing machines. Trailing cables.Trailing cables. Insecure wiring on plugs.Insecure wiring on plugs. Faulty microwave seals.Faulty microwave seals. Broken or worn stepsBroken or worn steps Poor lighting of work areas.Poor lighting of work areas.

All of these would break the H&S at Work act

Laws relating to working safely:Laws relating to working safely:The H&S at Work act is an umbrella act. This means that includes other The H&S at Work act is an umbrella act. This means that includes other

important regulations which relate to H&Simportant regulations which relate to H&S

Control of Substances Hazardous to Health Regs 2002 (COSHH)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)

Personal Safety & HygienePersonal Safety & Hygiene Correct clothing: Your uniform should fit correctly and be comfortable Correct clothing: Your uniform should fit correctly and be comfortable

to wear. to wear. It is important to wear the correct clothing in the kitchen, not only for It is important to wear the correct clothing in the kitchen, not only for

H&S but also it creates a professional image.H&S but also it creates a professional image.

• Hat

• Jacket

• Necktie

• Apron

• Trousers

• Shoes

Importance of good personal Importance of good personal hygienehygiene

Wash hands: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

Bad HabitsBad Habits Chewing gumChewing gum SmokingSmoking Tasting with fingersTasting with fingers Scratching body partsScratching body parts Not removing outdoor clothsNot removing outdoor cloths EatingEating Wearing jewellery or strong smelling Wearing jewellery or strong smelling

cosmeticscosmetics

HAZARDSHAZARDS

What is a hazard?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.

Hazards found in KitchenHazards found in Kitchen

Slips, trips, and cutsSlips, trips, and cuts Equipment manual: knives, choppers, Equipment manual: knives, choppers,

mandolinsmandolins Electrical equipment: slicing machines, Electrical equipment: slicing machines,

mixers, mincers, blendersmixers, mincers, blenders These are known as PRESCRIBED DANGEROUS MACHINES and These are known as PRESCRIBED DANGEROUS MACHINES and

you must be over 18 to clean, lubricate or adjust themyou must be over 18 to clean, lubricate or adjust them

REPORTING HAZARDSREPORTING HAZARDS

If you see a hazard in your work area which could cause an accident If you see a hazard in your work area which could cause an accident you should do one of two things:you should do one of two things:

1. 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

Reporting AccidentsReporting Accidents Key information that has to be recorded Key information that has to be recorded

about an accident is the: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