Task/Activity: Use of Steaming Ovens (Steamers) Assessment date: 26 June 2012 Ref. CAT 41 Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - Kitchen Assessed by: Evan Judge Hazard Safety Risk Safe System of Work / Control Measures Electrical and/or gas hazards Electric shock and burns Steaming ovens only to be used and cleaned by trained employees. Follow manufacturer's user instructions where these are available Contact with hot surfaces, hot food Fire and explosion Steaming ovens to be maintained by competent persons and in accordance with manufacturer's guidance hot liquid and steam where available. If necessary, pressurised steamers to be inspected in accordance with a written scheme of Burns and scalds examination by a competent person at appropriate intervals. Spillages of food and liquid when Slips and falls Safety interlocks on the doors of pressure steamers to prevent them being opened before the pressure is lifting containers from the oven equalised to be in good working order. Back and muscle strain Manual handling Open the oven door only partially at first and at arms length to allow the steam and/or heat to dissipate before opening it fully. Explosion Pressure vessels Where practicable, the use of steamer shelves above eye-level should be avoided when hot liquids could spill from cooking containers when they are being lifted into or out of the steamer. Who may be affected by the task/activity? Hot water will collect on the top of any container lid or cover. Containers must be tilted slightly away from the body before attempting to remove them from the oven. Compass employees/Agency staff Where practicable, use perforated base-trays in steamer containers to collect water and avoid the need to cover food with lids. Maintenance personnel Oven cloths/gloves to be used when handling hot equipment. Where possible steamers should be connected directly to the waste water system. Drip trays beneath doors must always be in position and not be permitted to overflow. Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate. Steaming ovens to be isolated and allowed to cool before cleaning Implement the Safe System of Work/Control Measures in Cooking, Ref. CAT 15, Electrical Safety, Ref. MAN 05 and/or Gas Safety, Ref. COM 03 Risk Assessments and the manual handling safety precautions
Ref. CAT 41 Task/Activity: Use of Steaming Ovens (Steamers) 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 Electrical and/or gas hazards Contact with hot surfaces, hot food hot liquid and steam Spillages of food and liquid when lifting containers from the oven Manual handling Pressure vessels Who may be affected by the task/activity? Compass employees/Agency staff Maintenance personnel Electric shock and burns Fire and explosion Burns and scalds Slips and falls Back and muscle strain Explosion Steaming ovens only to be used and cleaned by trained employees. Follow manufacturer's user instructions where these are available Steaming ovens to be maintained by competent persons and in accordance with manufacturer's guidance where available. If necessary, pressurised steamers to be inspected in accordance with a written scheme of examination by a competent person at appropriate intervals. Safety interlocks on the doors of pressure steamers to prevent them being opened before the pressure is equalised to be in good working order. Open the oven door only partially at first and at arms length to allow the steam and/or heat to dissipate before opening it fully. Where practicable, the use of steamer shelves above eye-level should be avoided when hot liquids could spill from cooking containers when they are being lifted into or out of the steamer. Hot water will collect on the top of any container lid or cover. Containers must be tilted slightly away from the body before attempting to remove them from the oven. Where practicable, use perforated base-trays in steamer containers to collect water and avoid the need to cover food with lids. Oven cloths/gloves to be used when handling hot equipment. Where possible steamers should be connected directly to the waste water system. Drip trays beneath doors must always be in position and not be permitted to overflow. Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate. Steaming ovens to be isolated and allowed to cool before cleaning Implement the Safe System of Work/Control Measures in Cooking, Ref. CAT 15, Electrical Safety, Ref. MAN 05 and/or Gas Safety, Ref. COM 03 Risk Assessments and the manual handling safety precautions