F A C T S H E E T S2 [ Environment ] [ Health & Safety ] [ Labour ] Service Restaurant / Tea Stall – 1. O B S E R V E 2. A N A L Y S E 3. E X P L A I N 4. A C T The client is: Whether there is a risk: What it important: Tell the client to: handing food [H&S] perishable ingredients Unclean workspace is a source for Keep the working area clean … products (especially meat, poultry and fish) are diseases and germs and tools at all times not kept fresh and cool Contaminated food can cause serious Use clean water only [H&S] basic hygienic practices are not illness and can harm your business enforced (washing hands, clean tools, clean water) children support in the restaurant / Underage children are not allowed to work Send their children to school employing kids [L] … tea stall while they should be in school Work must be scheduled outside school hours and pupils must have time and designated place to do homework. generating waste [E] Waste is left around the property or Discharging any waste (including organic Have dustbins available and … in public spaces. waste) in rivers, streams or pools can lead separate waste where to contamination and diseases possible Relevant legislation and minimal requirements: Solutions and Tips: - [’s] main child labor law is the Child Labor (Prohibition and - Fix promptly. Dripping joints can waste over 76 liters of water a day Regulation) Act 1986. IPEC (the International Programme - Contact or in collaboration with other entrepreneurs) local council and ask for improved for the Elimination of Child labor), the worldwide child labor public service (disposal facilities) programme of the ILO, is also active in several parts of []. - No child labor and if children do work, it should not affect their education negatively. All - Waste(water)disposal without permit (e.g. Prevention and employees work under safe working conditions. Control of Pollution Act, 1974)
F A C T S H E E T S2 [ Environment ] [ Health & Safety ] [ Labour ] Service – Restaurant / Tea Stall 1. O B S E R V E The client is: 2. A N A L Y S E Whether there is a risk: 3. E X P L A I N What it important: 4. A C T Tell the client to: … handing food products [H&S] perishable ingredients (especially meat, poultry and fish) are not kept fresh and cool [H&S] basic hygienic practices are not enforced (washing hands, clean tools, clean water) Unclean workspace is a source for diseases and germs Contaminated food can cause serious illness and can harm your business Keep the working area clean and tools at all times Use clean water only … employing kids [L] children support in the restaurant / tea stall while they should be in school Underage children are not allowed to work Work must be scheduled outside school hours and pupils must have time and designated place to do homework. Send their children to school … generating waste [E] Waste is left around the property or in public spaces. Discharging any waste (including organic waste) in rivers, streams or pools can lead to contamination and diseases Have dustbins available and separate waste where possible Relevant legislation and minimal requirements: - [’s] main child labor law is the Child Labor (Prohibition and Regulation) Act 1986. IPEC (the International Programme for the Elimination of Child labor), the worldwide child labor programme of the ILO, is also active in several parts of []. - Waste(water)disposal without permit (e.g. Prevention and Control of Pollution Act, 1974) Solutions and Tips: - Fix promptly. Dripping joints can waste over 76 liters of water a day - Contact or in collaboration with other entrepreneurs) local council and ask for improved public service (disposal facilities) - No child labor and if children do work, it should not affect their education negatively. All employees work under safe working conditions.
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