Maintenance of extraction equipment to ensure adequate air changes and adequate movement of air Hygiene Penetrations to wall, Rodent infestation school Ensure that regular inspection identifies any penetrations ceiling or Ensure immediate remedial action to make good Electrical/gas safety Electrical and Gas Fire Regular visual inspection of gas and electrical appliances. installation Explosion Maintenance of gas appliances by registered engineer annually Electrical Installation inspected by NICEIC registered engineer every 5 years Use of electrical Electric Shock Kitchen staff All electrical items are PAT tested. in the kitchen due to contact Avoid use of extension leads. with Do not locate electrical equipment near water sources. Chemical safety Storage of Hazardous Spillage of Staff COSHH assessment undertaken for chemicals Chemicals hazardous Cleaning compounds stored in lockable store away from any food source chemicals Cleaning undertaken when catering is not in Misuse of progress chemicals. Use of Hazardous Dermatitis to Cleaner COSHH assessment undertaken for chemicals Chemicals hands. Kitchen staff Use restricted to competent staff Chemical burn to Suitable personal protective Equipment used e.g. gloves, goggles, non-permeable skin/eyes. apron, etc. Inhalation of Staff receive training in COSHH assessment toxic fumes Manual handling Lifting of large Musculo-skeletal Kitchen staff use of large pots and pans saucepans, etc. injury Undertake manual handling assessment for kitchen Ensure staff training in manual handling techniques lifting items that are too heavy Seek assistance from colleagues Work equipment Use of hand tools Cuts to fingers Kitchen staff Ensure knives are not left lying around or left in washing up water (knives) and Ensure training of staff
Maintenance of extraction equipment to ensure adequate air changes and adequate movement of air Hygiene Penetrations to wall, ceiling or Rodent infestation school Ensure that regular inspection identifies any penetrations Ensure immediate remedial action to make good Electrical/gas safety Electrical and Gas installation Fire Explosion Regular visual inspection of gas and electrical appliances. Maintenance of gas appliances by registered engineer annually Electrical Installation inspected by NICEIC registered engineer every 5 years Use of electrical in the kitchen Electric Shock due to contact with Kitchen staff All electrical items are PAT tested. Avoid use of extension leads. Do not locate electrical equipment near water sources. Chemical safety Storage of Hazardous Chemicals Spillage of hazardous chemicals Misuse of chemicals. Staff COSHH assessment undertaken for chemicals Cleaning compounds stored in lockable store away from any food source Cleaning undertaken when catering is not in progress Use of Hazardous Chemicals Dermatitis to hands. Chemical burn to skin/eyes. Inhalation of toxic fumes Cleaner Kitchen staff COSHH assessment undertaken for chemicals Use restricted to competent staff Suitable personal protective Equipment used e.g. gloves, goggles, non-permeable apron, etc. Staff receive training in COSHH assessment Manual handling Lifting of large saucepans, etc. Musculo-skeletal injury Kitchen staff use of large pots and pans Undertake manual handling assessment for kitchen Ensure staff training in manual handling techniques lifting items that are too heavy Seek assistance from colleagues Work equipment Use of hand tools (knives) Cuts to fingers and Kitchen staff Ensure knives are not left lying around or left in washing up water Ensure training of staff