Task/Activity: Equipment Washing in Sinks Assessment date: 26 June 2012 Ref. CAT 21 Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - Kitchen Assessed by: Evan Judge Hazard Safety Risk Safe System of Work / Control Measures Hot water Scalds Maintain hot water in the sink at around 60C to ensure adequate cleaning and to prevent scalding. Provision and use of PPE, including protective eyewear, rubber gloves or gauntlets, waterproof aprons and Hot cooking pots and hot food and Burns slip resistant footwear where appropriate. liquid Irritation to skin and eyes Allow hot foods, liquids and equipment to cool before emptying and washing. Washing detergents Wash sharp knives and other sharp objects individually and never place them into sinks. Cuts and lacerations When glass or crockery break in the sink the water must first be drained out before carefully removing Knives and sharp objects items with gloved hands. Back and muscle strain Broken glass, china and other sharp objects to be securely wrapped before placing in a bin liner, or Broken glassware and crockery Slips and falls disposed of separately a rigid container. Manual handling Sinks not to be overfilled with water to reduce the risk of splashing water onto the floor area. Items to be placed into sinks and not dropped in to avoid splashing water onto the floor area. Spillages Spillages cleaned up as they occur and wet floor warning signs used when appropriate. Implement the safety precautions in the COSHH Product Assessment and the manual handling safety Who may be affected by the precautions task/activity? Floor maintained in a clean and dry condition, so far as reasonably practicable by implementing the Safe System of Work/Control Measures in the Floor Safety Risk Assessment, Ref MAN 08 Compass employees/Agency staff
Ref. CAT 21 Task/Activity: Equipment Washing in Sinks 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 Hot water Hot cooking pots and hot food and liquid Washing detergents Knives and sharp objects Broken glassware and crockery Manual handling Spillages Who may be affected by the task/activity? Compass employees/Agency staff Scalds Burns Irritation to skin and eyes Cuts and lacerations Back and muscle strain Slips and falls Maintain hot water in the sink at around 60C to ensure adequate cleaning and to prevent scalding. Provision and use of PPE, including protective eyewear, rubber gloves or gauntlets, waterproof aprons and slip resistant footwear where appropriate. Allow hot foods, liquids and equipment to cool before emptying and washing. Wash sharp knives and other sharp objects individually and never place them into sinks. When glass or crockery break in the sink the water must first be drained out before carefully removing items with gloved hands. Broken glass, china and other sharp objects to be securely wrapped before placing in a bin liner, or disposed of separately a rigid container. Sinks not to be overfilled with water to reduce the risk of splashing water onto the floor area. Items to be placed into sinks and not dropped in to avoid splashing water onto the floor area. Spillages cleaned up as they occur and wet floor warning signs used when appropriate. Implement the safety precautions in the COSHH Product Assessment and the manual handling safety precautions Floor maintained in a clean and dry condition, so far as reasonably practicable by implementing the Safe System of Work/Control Measures in the Floor Safety Risk Assessment, Ref MAN 08