Hazard Safety Risk Safe System of Work / Control Measures Contact with hot equipment and Burns Soup kettles only to be used and cleaned by trained employees. utensils Follow manufacturer's user instructions these are available Scalds Soup kettles to be maintained by competent persons and in accordance with manufacturer's guidance Contact with hot food, liquids and trips and falls where available steam Soup kettles to be sited on a stable level surface, away from the edge, and at a comfortable height for Electric shock Spillages and trailing cables those using them and allowing for the use of the ladle. Back and muscle strain Electric cables to be securely fixed to prevent them being accidentally pulled or causing tripping accidents. Electrical hazards Soup kettles to be sited in positions where soup or liquefied foods are unlikely to spill onto electrical Manual handling sockets. Wherever reasonably practicable, trolleys to be used for transporting containers of hot soup or liquid food from the kitchen to the kettle. When transporting the container should be securely covered with a lid or food wrap to spillage/ splash Who may be affected by the and the collar to be used to carry the container. task/activity? Oven cloths or gloves to be used for handling hot containers of soup or liquid food. Ladles to be provided with heat resistant handles, with a pouring lip and of the correct size to prevent Compass employees/Agency them catching on the kettle lid. Where soup is ladled into disposable cups a suitable cup holder must be provided. Customers / Client staff Takeaway cups with close-fitting lids to be provided. Cups to be insulated or provided with cup clutches. Visitors / Members of the Public Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate. Customer information notices to be displayed self-service system is operated: Hot Soup”. “Warning, Implement the Safe System of Work/Control Measures in Electrical Safety, Ref. MAN 05, including an annual PAT test, Hot Food Service Equipment, Ref. CAT 30 Risk Assessments and the manual handling safety precautions Task/Activity: Use of Plumbed-In Hot Water Boilers Assessment date: 26 June 2012 Ref. CAT 50 Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL Assessed by: Evan Judge Hazard Safety Risk Safe System of Work / Control Measures
Hazard Safety Risk Safe System of Work / Control Measures Contact with hot equipment and utensils Contact with hot food, liquids and steam Spillages and trailing cables Electrical hazards Manual handling Who may be affected by the task/activity? Compass employees/Agency Customers / Client staff Visitors / Members of the Public Burns Scalds trips and falls Electric shock Back and muscle strain Soup kettles only to be used and cleaned by trained employees. Follow manufacturer's user instructions these are available Soup kettles to be maintained by competent persons and in accordance with manufacturer's guidance where available Soup kettles to be sited on a stable level surface, away from the edge, and at a comfortable height for those using them and allowing for the use of the ladle. Electric cables to be securely fixed to prevent them being accidentally pulled or causing tripping accidents. Soup kettles to be sited in positions where soup or liquefied foods are unlikely to spill onto electrical sockets. Wherever reasonably practicable, trolleys to be used for transporting containers of hot soup or liquid food from the kitchen to the kettle. When transporting the container should be securely covered with a lid or food wrap to spillage/ splash and the collar to be used to carry the container. Oven cloths or gloves to be used for handling hot containers of soup or liquid food. Ladles to be provided with heat resistant handles, with a pouring lip and of the correct size to prevent them catching on the kettle lid. Where soup is ladled into disposable cups a suitable cup holder must be provided. Takeaway cups with close-fitting lids to be provided. Cups to be insulated or provided with cup clutches. Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate. Customer information notices to be displayed self-service system is operated: “Warning, Hot Soup”. Implement the Safe System of Work/Control Measures in Electrical Safety, Ref. MAN 05, including an annual PAT test, Hot Food Service Equipment, Ref. CAT 30 Risk Assessments and the manual handling safety precautions Ref. CAT 50 Task/Activity: Use of Plumbed-In Hot Water Boilers Assessment date: 26 June 2012 Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL Assessed by: Evan Judge Hazard Safety Risk Safe System of Work / Control Measures
Retail_and_Cellar_Health_Food_Safety_Brief_2015-2016.docx