health, safety and security in hospitality and...

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AWC Training © / Health, safety and security in hospitality and catering

Health, safety and security in hospitality and catering

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Introduction This unit is about basic health, hygiene, safety and security in your workplace. The unit has three sections:

• Section 1: Health and safety responsibilities

• Section 2: Maintain personal health and hygiene

• Section 3: Help to maintain a hygienic, safe and secure workplace

What will I learn? When you have completed this unit you should know:

• How to keep your personal appearance neat, tidy and hygienic.

• The importance of having cuts and scratches treated and reporting illnesses.

• The fire and other emergency procedures in your workplace.

• How to help keep your customers, colleagues and visitors safe by dealing with hazards.

• How to work in a healthy and safe way.

• How to maintain hygiene in your work.

• How to follow security procedures.

Assessment There are assessment questions you should attempt when you have worked through the unit and the learning activities. When you have completed the assessment, submit it to your assessor/tutor who will mark it and give you feedback on your progress. Your assessor/tutor will tell you if there are other practical assessments relevant to this unit.

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Health and safety responsibilities

Section introduction In this section you will learn some background information about health and safety and your responsibilities in relation to health and safety that will help you throughout the remaining sections of this unit. You will look at three main areas:

• Why health, hygiene and safety are important

• Responsibilities

• Workplace information

Learning required For this section you will need to show that you can:

• State why it is important to work in a healthy, safe and hygienic way.

• Explain your responsibilities under the Health and Safety at Work Act.

• Find and access information about health, hygiene and safety in your workplace.

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Why health, hygiene and safety are important In this section you will find out what you can do and what you are required to do to contribute to health, hygiene and safety in your workplace. Firstly, you should think about why they are important. Activity 1 Write down any reasons you can think why health, hygiene and safety are important and why it is important for you to work in a healthy, safe and hygienic way.

There are three main reasons:

• The health, safety and welfare of yourself, your colleagues, customers and visitors.

• Business reasons.

• Compliance with legislation.

Health, safety and welfare of individuals This is probably the most obvious reason for making sure that the workplace is healthy, safe and hygienic. Every year individuals are injured or become ill. Businesses do not want their employees, visitors and customers to be injured or become ill because the workplace is unsafe. You will find out what sort of hazards make the workplace unsafe later in the unit, but, for example, individuals could trip over, fall or be injured by falling objects. If premises and staff are not hygienic, individuals could suffer illness from contaminated food or surfaces.

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Reputation A further reason for keeping the workplace clean, healthy and safe is to protect the business. Accidents and injuries can lead to employees having time off work, increased insurance costs and the risk of having to pay compensation to employees, customers or visitors. A business has a reputation to protect. Bad news travels very fast and no one wants to frequent premises that are not safe. They especially won't want anything to do with food premises that are not hygienic. For instance, it could take just one customer becoming ill from eating contaminated food to ruin a food business's reputation.

Compliance Lastly, organisations need to comply with legislation. Both the government and the European Union have passed legislation that requires businesses to meet certain standards in health, hygiene and safety. Not meeting these requirements can lead to fines, to suspension or closure of the business or even, in some circumstances, to imprisonment of business owners who fail to meet the standards. For all these reasons employers want their employees to work in ways that are safe, healthy and hygienic and to ensure the workplace is kept clean and safe. The remainder of this section will help you to understand your responsibilities and how you can meet them. Responsibilities

Responsibilities The main responsibilities relating to health and safety at work are set out in the Health and Safety at Work Act 1974. This Act is the main piece of health and safety legislation in the UK, although there are a number of sets of regulations and other laws that deal with more detailed aspects of health and safety.

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The Act aims to:

• Protect the health, safety and welfare of all employees, full or part-time, in all employments.

• Protect all others who may be exposed to risk from workplace activity.

• Protect everyone on an employer's premises, not just the people who work there. Activity 2 Are there any other people in addition to employers and employees who could be exposed to risk at your own place of work? List them below.

You should have identified that employers have a responsibility in respect of health and safety to visitors and anyone else on the premises. You do not need to know al the details of the legislation, but it is important that you understand your own responsibilities and it's useful to have some knowledge of what your employer's responsibilities are so you can contribute towards meeting them. You will look at employer duties first, then move on to your duties as an employee.

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Employer duties The general duties that an employer has under the Act are:

• To make the workplace safe and free from risks to health.

• To assess risks and take appropriate action to eliminate or reduce them.

• To design a health and safety policy statement and make all employees aware of it - this is a policy that tells you about the arrangements for health and safety in your workplace.

• To co-operate on health and safety matters with any other employers using the same premises. For example, if you manage or work in a food business that is located inside someone else's premises. This might be a franchise within a large store or a school dinner service that has been contracted out.

• To provide information, training and supervision for

• employee health and safety.

Employee duties The Health and Safety at Work Act also gives duties to the employees of an organisation. Employees' duties under the 1974 Act are:

• To take reasonable care of your own, and others' health and safety.

• To co-operate with your employer on health and safety issues.

• To use work items correctly and in accordance with instructions and training.

• Not to tamper with, or misuse, anything provided for health, safety or welfare.

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Activity 3 List things you can do to co-operate with your employer in ion to health and safety issues.

You can co-operate with your employer in relation to health and safety issues by:

• Following instructions and guidelines.

• Participating in health and safety training.

• Following agreed safe work practices.

• Reporting any hazards and risks.

• Communicating with your employer or heath and safety representative about issues related to heath and safety.

• Using personal protective equipment (PPE) where required.

• Using any tools and equipment in accordance with given instructions.

• Reporting any faults with work tools and equipment.

You may also have specific responsibilities in relation to health and safety that your employer requires you to carry out as part of your job role. You need to make sure that you know what these are. For example, you may be responsible for checking the appearance and dress of junior staff members.

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Activity 4 Describe any specific responsibilities you have in relation to health, safety and hygiene issues.

Workplace information One of the things you need to do in relation to health, hygiene and safety is to keep up to date with health and safety issues and ensure that you know where any information in relation to health and safety is kept. You also need to know who you can ask for advice on health and safety issues. Health and safety information might be:

• In the organisation's health and safety policy.

• In specific instructions given to you about tools and equipment you are using or activities you are carrying out.

• On notice boards or signs.

• In bulletins sent out to employees.

• Obtained from your manager or health and safety representative.

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Activity 5 List all the places you can find information about health a safety in your workplace.

Who can you ask about health and safety issues?

Who is the health and safety representative for your organisation or department?

If you want general information about any health and safety issues, the Health and Safety Executive and the Food Standards Agency each have a website with information and produce booklets on a range of topics: Health and Safety Executive - www.hse.gov.uk Food Standards Agency - www.food.gov.uk

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Summary In this section you have learned about:

• Why it is important to work in a safe, healthy and hygienic way.

• What your responsibilities are in relation to health and safety.

• Where you can find further information about health and safety. Please spend a short time reviewing what you have covered for this section before moving on to Section 2. When you have completed all the sections and are happy that you fully understand what you have covered, go on to undertake the assessment.

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Section 2 Maintain personal health and hygiene

Section introduction This section is about your personal health and hygiene and why it is important in the workplace. You will look at three main areas:

• Personal hygiene

• Clothing

• Illness and injury


• Follow the hygiene rules within your organisation.

• Identify appropriate clothing, footwear and headgear for your job role.

• Maintain high standards of personal hygiene.

• Report illness to the appropriate people.

• Deal appropriately with any wounds.

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Personal hygiene In any work role it is important to be clean and tidy. In roles relating to food it is especially important that personal hygiene rules are followed so that food does not become contaminated. You also need to present a neat and clean appearance to customers. No one wants their food prepared or served by someone who is untidy and unclean! Activity 6 List the things you think are important to maintain personal hygiene.

Anyone who is working in a catering environment needs to be generally clean and tidy, wear appropriate protective clothing and avoid wearing heavy make-up, nail varnish, hair ornaments and jewellery which could harbour any dirt or germs, or fall off and \ contaminate food. (You will learn about protective clothing in the next section.) Your employer will have rules about hygiene and appearance which you should know and follow.

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Activity 7 List the main rules in your organisation about hygiene am appearance.

A common source of contamination of food is the hands - it's important that hands are washed frequently and that you avoid touching food with the hands as much as possible. Hands should always be washed:

• before starting work and handling food

• between handling raw and cooked foods

• after handling raw food

• before handling cooked foods

• after handling dirty equipment

• after going to the toilet

• after smoking, drinking or eating

• after combing or touching the hair

• after sneezing, blowing the nose, or touching the face

• after handling refuse

• after cleaning or touching cleaning chemicals. Hands should be washed with hot water and un-perfumed soap and dried thoroughly, using paper or roller towels. Liquid soap is preferable as bar soap can lead to contamination.

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It is important to avoid any bad habits which are unhygienic, such as:

• picking your nose

• biting your nails

• licking your fingers

• spitting

• dipping fingers into food

• smoking

• coughing or sneezing over food

• blowing on food

• using a spoon to test food, but failing to wash it between tasting

• blowing on glass or silverware to polish it eating and drinking in food handling areas.

Clothing Clothing As well as you being clean and tidy, your clothing needs to be clean and tidy and appropriate for the work activities you are involved with. Clean and appropriate clothing not only presents better image to customers, but can prevent food becoming contaminated and germs being passed around. Your employer may require you to wear specific clothing or a uniform. When dealing with food, you may be required to wear protective clothing. Protective clothing needs to be kept clean and should include overalls, hair nets, head coverings, gloves and aprons (where appropriate).

• Hair and beards should always be covered to prevent hair and the micro-organisms that live on it, getting into food.

• Aprons, either disposable or washable, should be used when dirty tasks are undertaken or additional protection is required, for example, in butchery trades or when cutting meat or poultry.

• Rubber or disposable gloves can provide protection for some food handling and cleaning tasks.

• Non-slip footwear should be worn and waterproof footwear in wet areas. All clothing worn by food handlers should be light coloured to show any dirt. It should be washable and kept in good condition. Protective clothing should only be worn in the food handling area and never outside. Torn or frayed clothing presents a hazard because bits could be lost in the food. Clean and dirty clothing should be stored in separate places as provided by the organisation.

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Activity 8 What clothing are you required to wear in your Job role?

For your workplace, list what protective clothing is required for each different role/task.

When you are ill with, for example, a cold, flu or other viruses, you should really stay at home so you avoid passing on germs to other people. This is particularly important if you work with or around food. You also need to be careful with any cuts, grazes or other wounds, which could become infected and harbour germs.

Illness You should not handle food when suffering from certain symptoms or illnesses. Everyone should know that they need to report the following symptoms to their manager or supervisor:

• Food poisoning or the symptoms of it, for example, vomiting and diarrhoea suffered by yourself or a member of your family. (You may be a carrier even if you don't have the symptoms yourself.)

• Colds or flu.

• Cuts, wounds or spots that have become septic.

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If you are suffering from any of these symptoms you should not handle food. You should inform your supervisor or manager if you suspect that you might be a carrier of a disease that could be transmitted by food, You should also tell your doctor that you are a food handler when being treated for any illness involving stomach or bowel problems. Doctors will be able to identify risk in specific cases. Activity 9 What are the procedures in your workplace for reporting illness and infections?

Dealing with wounds If you have any wounds these should be properly treated. They should be covered with a clean, waterproof dressing. Dressings for food handlers are usually dark blue so that they are noticeable if they fall into food. There should be a trained first-aider in your workplace who can I treat any cuts or wounds and ensure they are properly cleaned and dressed. They should be trained to deal with cuts and other wounds, burns and chemical irritation of skin or eyes. Employers should provide antiseptic wipes for cleaning wounds.

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Activity 10 Who is the first-aider in your department or organisation and what actions should you take if you suffer a cut or wound?


• The hygiene rules that are important in your organisation.

• How you should take care over your appearance, personal hygiene and clothing.

• The protective clothing you need to wear.

• What you should do about cuts and wounds.

• How and when you should report the symptoms of any illness. Please spend a short time reviewing what you have covered for this section before moving on to Section 3. When you have completed all the sections and are happy that you fully understand what you have covered, go on to undertake the assessment.

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Section 3 Help maintain a hygienic, safe and secure workplace Section introduction This section is about how you can help to ensure that your workplace is hygienic, safe and secure. You will look at three main areas:

• Hazards and risks

• Accidents and emergencies

• Security


• Identify hazards and risks in your workplace.

• Deal with hazards and work safely and in accordance procedures.

• Report any accidents and emergencies to the appropriate person.

• Respond appropriately to emergencies. • Follow your organisation's security procedures.

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Hazards and risks In relation to health and safety, you will frequently hear the terms hazard and risk but do you know what they mean?

• A hazard is anything with the potential to cause harm.

• A risk is how likely it is that harm will be caused. If you are aware of hazards and the associated risks, you can take action to avoid or eliminate them. Your awareness of things that could go wrong in relation to health and safety will help you work safely. Now look at the main hazards you may encounter in your workplace and how you can work in ways to eliminate or avoid them. You will cover the following aspects in detail:

• Slips, trips and falls

• Electricity

• Fire

• Machinery and equipment

• Environmental dermatitis

• Chemicals and hazardous substances

• Lifting, handling and carrying

• Other hazards You will need to understand what you can do to avoid or eliminate a hazard and when you need to report hazards to others. Normally you will be required to report a hazard where you are unable or don't have the authority to do anything about it yourself. For example, where there is broken equipment or uneven floors that require attention or repair by others.

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Activity 11 Look at your workplace regulations. When do you need to report a hazard?

Who do you need to report it to?

You should also warn others of hazards in the workplace if you think they may be at risk or unaware of the danger, otherwise | may have an accident that you could have prevented. To warn others you might:

• Tell individuals who don't appear to know about the hazard.

• Raise the matter in a team meeting.

• Raise the matter with your health and safety representative.

• Ask for a notice to be put up.

Slips, trips and falls Slips and trips are the most common cause of major accidents at work. In 2006, slips and trips resulted in:

• almost 11,000 major injuries

• 36% of total number of major injuries

• 30,000 injuries which caused employees to be off work for more than three days

• 23% of the total number of injuries which caused employ* to be off work for more than three days.

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People working in kitchens and food service areas are more I to be injured through slips and trips than anything else. The pace of work in the kitchen environment can be intense and this is when accidents are most likely to occur. However, there are simple measures you can take to reduce kitchen slip and trip accident and injuries.

Slipping injuries The majority of slip injuries happen on floors that are wet or contaminated by, for example, food debris or cooking oil. So what can be done to prevent slips? Activity 12 What might cause a slip in your workplace?

What could you do to avoid it?

Floors might become wet from spillages, liquid boiling over, equipment leaking oil or other substances, or from cleaning activities. To prevent slipping hazards stop the floor getting wet or being contaminated in the first place, or if this is not possible, make sure that everyone is aware of the hazard so they can avoid it.

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Actions include:

• Cleaning up any spillages immediately and safely. For example, sometimes a paper towel is better to soak up a small spillage rather than a mop that may leave the floor wet.

• Keeping the floor clear from dry goods, for example, or plastic bags, which can make the floor slippery.

• Maintaining equipment properly to prevent any leaks, oil, water or other substances.

• Promptly reporting or dealing with equipment faults. Not allowing things to boil over and contaminate the floor.

• Carrying out general cleaning tasks when people are least likely to be affected. • Leaving floors dry after cleaning or, if this is not possible putting up safety signs to indicate wet

floors and barriers if appropriate.

Remember! Most slip injuries happen on wet floors – keep floors dry Most trips are due to poor housekeeping Plan ahead to deal with any such problems during busy periods when the pace of work increases Tripping injuries Tripping injuries are caused by obstructions on the floor or uneven walking surfaces. It's not always easy to see where you are putting your feet especially if you are carrying something. Tripp injuries can be avoided by good housekeeping practices.

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Good housekeeping practices include:

• Making sure that everything in the workplace has a proper storage place.

• Making sure the workflow does not cause any bottlenecks so people don't trip over one another!

• Not putting anything, such as pots, pans, packaging, etc. where someone could trip over them.

• Ensuring that deliveries are dealt with properly and promptly. A well organised goods in/out system will avoid deliveries becoming obstructions.

• Waste bins should not be overfilled and should be emptied regularly. There should be sufficient waste bins in convenient locations so that packaging or waste can be safely disposed of.

• Walkways should be marked out and kept clear at all times.

• Cables or pipes should never be allowed to trail across the floor.

• Ensuring that lighting is working properly and windows are kept clean so that people can see where they are going.

Good housekeeping practices apply to all areas. As well as food preparation and cooking areas, this includes other areas where staff work, customer areas and areas outside the building, such as bin stores and delivery areas. Activity 13 What actions can you take in your work activities to make sure that you or someone else does not trip over?

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Electricity Electricity and electrical appliances are used in nearly every environment. Activity 14 Look around your workplace and list electrical equipment and appliances that are used.

You may have listed lighting, cooking, cooling and heating equipment, as well as smaller items, such as food mixers, toe kettles, computers and tills. Electricity can be dangerous unless it is used properly. Electric invisible and has no smell, which means hazards can be spot. So what kind of injuries can electricity cause? People c< electrocuted and in serious cases they can die from this. Eve minor electric shock can cause burns. A shock might also cc you to trip or fall and suffer some other injury. So how can you avoid the dangers? Firstly, before you use any electrical equipment, you should visually check the cables, casing and controls for damage.

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You need to look at the following:

• Supply - is the appliance earthed? It should be marked as having an earth connection. This is important as it means any electricity will be routed into the earth.

• Plug - is it suitable, properly wired, fused and in good condition?

• Cable - is it suitable and in good condition?

• The appliance itself - is it in good condition and properly wired?

• Inspection - all equipment should be inspected regularly and have a date tag attached showing the date of the last check, when the next check is due and an item identification number. If the due check date has passed, the appliance should not be used.

Activity 15 Carry out a visual safety check on an item of electrical equipment that you use to carry out a specific work task. For example, a mixer, kettle or other item of kitchen equipment. Choice of item:

Comment on the following:

Plug:

Fuse Rating:

Cable:

Appliance (wires, casing, controls, signs of overheating):

Date of last safety check:

Give recommendations for safe use:

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Fire There is always risk of fire in any workplace, but in cafe risks are increased because of the risks from cooking food, now look at fire hazards in the workplace and how they c< dealt with. Procedures for responding to fire emergencies dealt with later in this section.

Causes of fire For a fire to start three things are needed:

• Fuel: for example, any combustible solids, liquids or j fact, anything that will burn.

• Oxygen: from the air, but also oxygen given off by some chemicals, such as nitrate fertilisers.

• Ignition: a spark from, for example, a cigarette end, electrical spark or static electricity. These make up the fire triangle:

FUEL IGNITION

OXYGEN Activity 16 Look around your workplace. What examples of fire hazards can you find?

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The hazards will depend on your work activity, but you may have noted the following:

• heating fuel

• alcohol

• chaffing dish jelly*

• gas canisters

• packing materials i.e. cardboard, plastic

• serving cloths

• dusts, such as flour or sugar

• electrical equipment

• heating pipes

• cigarette ends

• oils and solvents. *(Chaffing dish is a cooking dish in which you use a jelly fuel - the hot jelly is the hazard.)

Prevention and control of fire hazards The following steps will help to reduce the risk of fire:

• Minimise the amount of flammable materials on the premises and store properly in suitable containers with lids.

• Where possible, use non-flammable substances in preference to flammable substances.

• Separate flammable materials from any source of ignition.

• Good housekeeping, by regular cleaning to prevent rubbish or dust building up.

• Regular checks on gas and electrical equipment.

• Prohibit smoking in outside areas where there may be a risk of fire.

• Store oils and solvents outside.

• Ensure that areas where flammable materials are stored are well ventilated to disperse any fumes quickly.

• Ensure that you are aware of the risks in your area and have been trained to minimise that risk.

Machinery and equipment The use of equipment can cause hazards in the workplace. Work equipment includes any equipment you use in the course of work activities.

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Activity 17 List the equipment you use in work activities.

You will have found a wide range of machinery, tools and apparatus. For example:

• mixing machines

• process machines

• office machines

• lifting equipment

• hand tools, such as knives and cleavers

• cleaning equipment

• combination ovens etc. Accidents involving such equipment happen regularly, some are fatal.

Hazards from use of equipment Typical hazards are as follows:

• Trapping limbs or digits, for example, hands, arms and fingers.

• Being hit by moving parts of equipment.

• Touching hot or other surfaces that can cause injury.

• Clothes or hair becoming entangled in machinery, for example, mixing machines, hand blenders, etc.

• Ejection of steam, hot liquids or other hazardous substances.

• Loud noise from machinery and equipment.

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Types of injury that may occur include:

• burns

• cuts and bruises

• amputations

• sprains and strains

• deafness crushing lung disorders

• vibration white finger (this is an injury that can occur with constant use of vibrating equipment).

Activity 18 Suggest pieces of equipment that might cause the injuries listed if they are not used properly. The first one has been completed for you.

Injury Equipment

Scald Kettle

Burn

Cut

Electric shock

Trapped fingers

Check your answers on page 51.

Preventing injury The Provision and Use of Work Equipment Regulations 1998 (PUWER) cover the use of equipment in the workplace and set out the safety requirements and responsibilities of employers and employees.

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Duties Employers have the following duties:

• Equipment should only be used and maintained by trained operators.

• Employees should be given adequate health and safety information about machinery, written instructions about us and competent supervision.

• Operators and supervisors should receive training in use, risks and precautions needed.

• Effective guards must be fitted and maintained.

• Warning signs must be clearly visible and understandable

• Risk assessments must be carried out and appropriate measures taken.

• The working environment must be suitable, with sufficient space and lighting for safe operation.

Employees have a responsibility to:

• Follow training and comply with employers' instructions regarding safety.

• Personal protective equipment (PPE) should be used correctly and any faults reported. Remember!

Remember! Equipment should always be used in accordance with instructions and you should receive training on any equipment you use in your work. Any instructions or information provided about work equipment should include:

• limitations of use

• methods of use

• foreseeable abnormal situations

• lessons from earlier use. Any training on equipment should cover:

• use of the equipment

• risks associated with its use

• precautions to be taken.

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Activity 19 What equipment have you been trained to use in your workplace?

List any pieces of equipment for which you require training.

Guards Some equipment will have guards to protect from injury. You should inspect these before use to check they are safe. Different types of guards include:

• Fixed guards, which enclose every 'dangerous part' as far as is practicable. These are preferred but the options below might be used when these are not available.

• Automatic guards that move into position automatically when the operation is initiated, for example, a mixing machine.

• Interlock guards so that the machine cannot start before the guard is closed, and cannot be opened whilst the machine is working.

• Trip guards that can be implemented to trip the machine and cause it to stop, for example, an electric heater.

Risk assessment Your employer should carry out risk assessments on any equipment used in the workplace to identify hazards and risks and decide how they can be controlled. However, you should carry out your own 'mini' risk assessment each time you use a piece of equipment, by checking it is safe before use and that you know how to use it correctly.

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Environmental dermatitis In the hospitality and catering roles, you may come into con with a wide range of substances that could cause dermatitis Dermatitis is an inflammatory condition of the skin, which is c by outside agents and can result in irritation, redness, cracking blistering. Dermatitis can be caused in three different ways:

1. By the skin coming into excessive contact with chemicals used as part of your job, i.e. cleaning chemicals (contact dermatitis).

2. By the skin being exposed to either a single exposure or repeated exposure to an irritant, i.e. water and detergents (irritant contact dermatitis).

3. When the skin is sensitive to a particular substance an allergic reaction occurs. Practical steps to help prevent work-related dermatitis:

• For all tasks undertaken at your workplace, know what products or substances are being used.

• Find out what health and safety hazards are associate with each of the substances or products used.

• When preparing food, always use PPE, for example, gloves to prevent contamination.

• Find out what control measures you have in place to protect your skin.

• Use process controls so that skin does not come into contact with chemicals.

• Make sure you have been trained on safe working practices - use the controls provided.

• Seek a doctor's advice if you suspect that you may dermatitis problem in your workplace.

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Activity 20 Think about the types of products and substances that you use in your workplace that could cause dermatitis and list them below

There is a wide range of substances, but you may have included:

• bleach

• oven cleaner

• floor cleaner

• degreaser

• detergent

• certain foods, for example, chilies etc.

Chemicals and hazardous substances Some examples of hazardous substances are given above, but you may come across many different hazardous substances in your work activities. Under the Control of Substances Hazardous to Health Regulations 2002 (COSHH), your employer has a duty to carry out risk assessments, ensure you are given proper training and equipment, monitor the use of hazardous substances and put controls in place to prevent any harm. Where less hazardous substitutes are available, the employer has a duty to use them. You will find a selection of hazard symbols in the Appendix on page 52.

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The types of substances covered under these regulations incl both natural and artificial in the form of:

• solids

• liquids

• gases

• vapours. Employers have a responsibility to appoint a 'competent person’ to carry out health assessments in relation to hazardous substances. These people should have knowledge of the work processes, health and safety legislation, and current health and safety standards for the industry. The person should have time carry out this task during working hours. The assessments themselves should note: substances that are present the effects of these substances where the substances can be found who is at risk from exposure controls in existence actions required to comply with the regulations review date. Activity 21

a) Compare what items are noted on your organisation's COSHH risk assessment to the list above and note any differences.

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Activity 21 continued Find out where the COSHH risk assessments are kept in your workplace. Look at a form used in your workplace for a basic COSHH risk assessment. What substances does it identify as hazardous?

What you can do

You are required under COSHH regulations to follow any instructions, use protective equipment provided and report any defects in protective equipment.

You can find information about hazardous substances from:

• Labels on packaging (hazardous substances have to be marked with orange and black labels).

• Information leaflets from the manufacturer or the HSE.

• Risk assessment records.

• Safety data sheets (or hazard sheets) from the supplier.

• Training and instruction manuals.

Hazardous substances are marked with symbols to identify the risks they present, see page 52.

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Select one hazardous substance that you come into contact with. Name of hazardous material:

State what precautions you would take to control the risks

a) To yourself:

b) To Others:

c) To the environment:

d) List all other types of chemical or hazardous substances that you use in your workplace:

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As a reminder when dealing with hazardous substances:

Do:

• Make sure that you know where the hazards are.

• Look at labels for information.

• Look at data sheets.

• Be aware of the risk assessments that have been carried out and their results.

• Store substances in their correct containers and the correct conditions.

• Only use substances for their intended purpose.

• Follow instructions and training.

• Use PPE as instructed.

• Report problems immediately.

Don't:

• Mix substances together that will result in a dangerous reaction.

• Store or label containers incorrectly.

• Use substances without proper training.

• Misuse PPE.

Lifting, handling and carrying Over a third of all reported absences from work are attributed to injuries caused by manual handling. Now you will learn about lifting, carrying and handling.

• Manual handling is any transporting or supporting of a load, including lifting, putting down, pushing, pulling, carrying or moving, by hand or by bodily force.

• Injury can include any physical injury arising from the manual handling operation.

• A load is any movable object, including people and animals, and excluding an implement or tool in use.

The Manual Handling Operations Regulations 1992 cover the duties of employees and employers in relation to manual handling.

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Duties of employers in relation to manual handling The duties of employers are as follows:

• Employers should, wherever possible, avoid manual handling that could put employees at risk of injury.

• Manual handling tasks should be assessed by conducting risk assessment.

• The risk of injury must be reduced to its lowest level possible.

• Safe systems of working must be devised and applied.

Duties of employees in relation to manual handling Employees are required to:

• Co-operate with employers in avoiding hazardous manual handling operations.

• Report problems and difficulties.

• Stick to agreed working practices.

• Work in accordance with training provided.

• Use any equipment correctly.

• Safeguard the health and safety of themselves and others Activity 23 List areas of work where you need to left manually.

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Protecting yourself You can help protect yourself from injury whilst lifting:

• Make sure that you don't lift anything unless it is required and you have been properly trained to do so.

• Always lift in the way you have been trained.

• Carry out a risk assessment for yourself to consider: whether the load is awkward, heavy, hot or difficult to hold; whether the load is stable; whether you are capable of lifting it on your own and where you need to move it to. For example, are there uneven floors, bad lighting, low ceilings or restricted areas that will make the task more difficult?

Activity 24 For the tasks that you identified in Activity 23, how would attempt to reduce the risk of injury? Note your ideas.

You may have suggested:

• task improvements

• changes to load (make it lighter, smaller, easier to grip)

• mechanical assistance

• training in correct lifting techniques

• changes to work environment to remove space constraints, floor problems, etc.

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Other hazards All workplaces are different and it may be that there are some hazards specific to your workplace or special ways of working Activity 25 Describe any other hazards not already mentioned that occur in your workplace and describe how to work safely to avoid them.

Accidents and emergencies Now you will learn about the procedures in your workplace in relation to accidents and emergencies and how and when to report accidents and emergencies. Every workplace must have written emergency procedures on what must be done in the event of an emergency such as fire, explosion or bomb alert. All employees need be aware of these procedures and how they must be implemented in a real or practice situation. Most emergencies will have similar procedures for evacuation: the building. Fire is likely to be the most common situation but evacuation might occur in case of flooding - or imminent flooding - explosion, bomb alert or some event that has made the building unstable.

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General guidelines for evacuation include:

• Leave the building in an orderly manner without stopping to collect belongings.

• Do not use lifts.

• There should be a designated person to meet and guide the emergency services.

• There should be provision made to ensure the safe evacuation of employees or service users who might be vulnerable or disabled.

• There should be designated assembly points for staff which are clearly identified.

• Evacuation procedures should be displayed at each fire alarm call point.

In order to be fully prepared for an emergency, training should take place that includes:

• fire drills

• roll-call procedures

• procedures for summoning assistance from the fire and rescue service

• use of fire-fighting equipment. Activity 26 Explain what you are required to do in an emergency evacuation in your workplace.

Describe the arrangements made for disabled or vulnerable people.

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The emergency arrangements have been made for your safety, it is important that you follow them properly otherwise you may put yourself or others in danger.

Fire exit doors and escape routes Fire exits must be:

• Clearly marked.

• Only locked with appropriate mechanisms so they can be opened easily.

• Free from obstructions.

• Closed after use to prevent the spread of fire.

• Escape routes must:

• Be fitted with emergency lighting.

• Be clearly marked.

Responding to a fire What should you do if you discover a fire at your workplace? Activity 27 Look at the requirements in your workplace and list the actions you should take in case of fire.

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Workplace requirements may differ but should include:

• Sounding the alarm - make sure you know where all the alarms are and how to set them off!

• Calling the fire and rescue service.

• Not approaching a fire - you risk putting yourself and others in danger and may risk spreading the fire unnecessarily.

• Evacuating the premises by the quickest route.

• Going to the assembly point for roll-call.

Fire equipment You should only use fire equipment if it is safe to do so and you have been properly trained. Under the British Standard EN2, fires are classified into different types: Class A: Fires of solid materials, such as wood, paper, textiles etc. Class B: Fires of liquids or solids that become liquids when heated. Class C: Fires of gases. Class D: Fires of metals. Class F: Fires of cooking oils and fats. Note that electrical fires do not have their own classification as they all involve one of the above, but the electricity supply should always be switched off before any extinguisher is used and some types of extinguishers should not be used (see table below). Different fire extinguishers are available for each types of fire. The main extinguishers can be identified by the band of colour on the extinguisher. (Some special extinguishers do not have a colour band, but you will only find these where there is a specified fire risk in your workplace.)

Type of fire

Type of extinguisher (colour of band)

A B C D* F Safe on

electrical fires

Water (Red) •

Foam (AFFF) (Cream) • •

CO2 (Black) • •

Powder (Blue) • • • •

Wet chemical (Yellow) •

* See 'Note' next page.

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The different extinguishers work in different ways to deal with the fire:

• Water - cools the burning material.

• Foam - forms a film on liquids to extinguish the fire. Cools burning solids.

• Carbon dioxide - smothers the fire by displacing the oxygen.

• Powder - knocks down the flames and can melt to form a skin on burning solids.

• Wet chemical - starve the fire of oxygen by sealing the burning fluid, which prevents flammable vapour reaching the atmosphere.

Note None of the general extinguishers can be used on Class D fires (metal fires). These need special dry powder extinguishers and users need to be specially trained. If there are risks of Class D fires in your workplace, you should be told of the procedures relating to the use of fire extinguishers.

Fire blankets can be used for small fires and are generally available where there is a risk of clothing catching light or chip-pan fires.

Activity 28 Note the different types of extinguishers available in your workplace.

Accidents and illness

You have already learned that as a food handler in the catering industry it is your responsibility to report to your employer any physical condition that could be considered to be contagious, such as diarrhoea or dermatitis, because they could spread to food and cause illness in others.

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Accidents should also be reported to your employer under the, accident reporting procedures laid down for the organisation. This is important for three main reasons: 1. It provides a record of any injury - you may need this record as proof, should there be a problem in the future. 2. It is only by being aware of the type of accidents that occur that employers can properly manage hazards and risks. 3. Under the Reporting of Injuries, Diseases and Dangerous Occurrences (RIDDOR) Regulations 1995, employers are required to report some accidents, occurrences and illnesses to the Health and Safety Executive.

Reportable occurrences include:

• Fatalities and major injuries to employees and self-employed persons.

• Injuries to members of the public who are killed or taken to hospital.

• Certain diseases that are reportable and work-related.

• Dangerous occurrences.

• Any injury that leads to over three days' absence from work to employees or self-employed persons working on employers' premises.

Reportable major injuries include:

• Fractures other than toes, thumbs or fingers.

• Amputation.

• Dislocation of shoulder, hip, knees or spine.

• Loss of sight (whether temporary or permanent).

• Chemical or hot metal burn to the eye, or any penetrating injury to the eye.

• Burns, shock and loss of consciousness caused by electricity, requiring resuscitation or admission to hospital for more than 24 hours.

• Other injuries causing hypothermia, heat-induced illness, or unconsciousness, requiring resuscitation or admission to hospital for more than 24 hours.

• Acute illness from a pathogen or infected material.

• Loss of consciousness due to lack of oxygen or exposure to a harmful substance.

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Activity 29 List occurrences or accidents you are required to report in your workplace.

Describe the reporting procedures in your workplace. Who should you report to?

Responding to accidents Responding to accidents isn't just about reporting them. What would you do if someone was injured in the workplace? Your workplace procedures will tell you what you should do: here are some general guidelines.

• Call for medical help.

• Don't move the person if they have fallen and are on the ground,

• If the person is moving around take them to a first-aider.

• Don't administer first aid yourself unless you have been trained to do so.

• Clear the area of other people if they or the injured person are at risk.

• Remember details of what happened so you can help in reporting the incident.

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Activity 30 Describe the procedures for responding to an accident in your workplace.

State where the first-aid equipment is kept.

State who is the registered first-aider for your workplace or department.

Security As well as health and safety, organisations need to be concerned about security. This covers a range of issues:

• Personal security of staff when working on the premises.

• Security of the organisation's property and buildings.

• Security of the belongings of staff, visitors and customers.

• Security of cash. The risks are that unauthorised persons enter the premises or department with the intention of causing harm to people or property or taking belongings, cash or equipment.

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Activity 31 How do you think the risks can be minimised in your workplace?

There are a number of things that can be done to protect people, equipment, buildings and belongings:

• Providing lockable areas for staff belongings.

• Ensuring cash is kept locked up and under the proper control of appropriate people.

• Providing staff and authorised visitors with security passes so that unauthorised visitors can be identified more easily.

• Making sure you challenge or report unexpected visitors.

• Being generally vigilant and observant.

• Reporting events which seem strange or out of the ordinary, to alert those responsible for security. What you have seen might not mean anything to you, but may to a security representative.

Also if everyone reports what they have seen, the full picture might help to prevent an incident. For example, if you report seeing a ladder against a wall that shouldn't be there and someone else reports a stranger on the premises, this could lead to theft or damage being avoided. If you need to deal with customer's property in your job, you need to take special care. You don't want to be responsible for the damage or loss of customers' belongings.

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Activity 32 Describe security procedures in your organisation including procedures for dealing with customers' property.

Who are you required to report security issues to within your organisation?

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• The hazards that might occur in your workplace.

• How to minimise or avoid those hazards.

• How to protect yourself from harm.

• How and when to report accidents and emergencies.

• How to respond to accidents and emergencies.

• First-aid facilities in your organisation.

• The security arrangements that may be in place within your organisation.

• Why these arrangements exist.

• What you need to do in respect of security. Please spend a short time reviewing what you have covered for this section before attempting the assessment. When you have completed all the sections and are happy that you fully understand what you have covered, go on to undertake the assessment. Well done! You have completed the unit and should now try the assessment and submit it to your assessor/tutor. Your assessor/tutor will tell you if any practical assessment is required for this unit and, if so, how you will be assessed in respect of these.

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Answers to activities Activity 18, page 29 Suggest pieces of equipment that might cause the injuries listed if they are not used properly. The first one has been completed for you. Injury Scald Burn Cut Electric shock Trapped fingers

Equipment Kettle Cooker Knives Electric mixer Freezer or cold room doors

Hazard Symbols

Harmful to the environment

Explosive

Toxic or very toxic

Corrosive

Harmful or irritant

Flammable

Oxidising

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health, safety and security in hospitality and...

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