Task/Activity: Portable Food Service & Display Equipment Assessment date: 26 June 2012 Ref. CAT 36 Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - Kitchen Assessed by: Evan Judge Hazard Safety Risk Safe System of Work / Control Measures Overloaded and unevenly loaded Back, muscle and upper limb strains Portable equipment to be used only by properly trained employees. This training to include the safe equipment moving of the equipment and how to place loads onto equipment safely to prevent the load falling. Impact injuries Electrical equipment to be visually inspected before the start of each use and subject to annual PAT tests Falling objects Cuts and bruises by a competent person. Burns and scalds Striking people, stationary objects Where necessary sufficient power sockets to be provided close to the point of use for portable equipment to ensure that appliances can be connected to the electricity supply without stretching cables. and structures Slips, trips and falls Cables must not trail over walkways. Where this is unavoidable cables are to be covered with rubber Hot foods and liquids Electric shock and burns matting or cable covers. Wheels to be maintained in a clean condition to ensure their free running Spillages, trailing cables Wheels should be fitted with brakes, which must be securely applied before service starts. Electricity Equipment not to be overloaded before moving so that the way ahead cannot be seen, or too much strain is placed on the equipment so that it may collapse. Portable Service Equipment in use in Two people to move heavy equipment. this site are: Dependant on location Portable equipment to be sited in locations where customers can move freely without bumping into each, which may result in spillages, burns and scalds. Portable equipment to be site away from fire exits and escape routes. Who may be affected by the Hot food and liquids to be securely contained on equipment to prevent spillage. task/activity? Oven cloths/gloves to be used when handling hot equipment. Compass employees/Agency staff Spillages cleaned up as they occur and wet floor warning signs used when appropriate. Implement the Safe System of Work/Control Measures in the Beverage Dispensers, Ref. CAT 05, Electrical Customers / Client staff Safety, Ref. MAN 05, Hot Food Service Equipment, Ref. CAT 30 Risk Assessments and the manual handling Visitors / Members of the Public safety precautions Delivery Personnel
Ref. CAT 36 Task/Activity: Portable Food Service & Display Equipment Assessment date: 26 June 2012 Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - Kitchen Assessed by: Evan Judge Hazard Safety Risk Safe System of Work / Control Measures Overloaded and unevenly loaded equipment Falling objects Striking people, stationary objects and structures Hot foods and liquids Spillages, trailing cables Electricity Portable Service Equipment in use in this site are: Dependant on location Who may be affected by the task/activity? Compass employees/Agency staff Customers / Client staff Visitors / Members of the Public Delivery Personnel Back, muscle and upper limb strains Impact injuries Cuts and bruises Burns and scalds Slips, trips and falls Electric shock and burns Portable equipment to be used only by properly trained employees. This training to include the safe moving of the equipment and how to place loads onto equipment safely to prevent the load falling. Electrical equipment to be visually inspected before the start of each use and subject to annual PAT tests by a competent person. Where necessary sufficient power sockets to be provided close to the point of use for portable equipment to ensure that appliances can be connected to the electricity supply without stretching cables. Cables must not trail over walkways. Where this is unavoidable cables are to be covered with rubber matting or cable covers. Wheels to be maintained in a clean condition to ensure their free running Wheels should be fitted with brakes, which must be securely applied before service starts. Equipment not to be overloaded before moving so that the way ahead cannot be seen, or too much strain is placed on the equipment so that it may collapse. Two people to move heavy equipment. Portable equipment to be sited in locations where customers can move freely without bumping into each, which may result in spillages, burns and scalds. Portable equipment to be site away from fire exits and escape routes. Hot food and liquids to be securely contained on equipment to prevent spillage. Oven cloths/gloves to be used when handling hot equipment. Spillages cleaned up as they occur and wet floor warning signs used when appropriate. Implement the Safe System of Work/Control Measures in the Beverage Dispensers, Ref. CAT 05, Electrical Safety, Ref. MAN 05, Hot Food Service Equipment, Ref. CAT 30 Risk Assessments and the manual handling safety precautions