Contact with hot equipment and Burns and Scalds Urns only to be used by trained employees. water Follow manufacturer's user instructions where these are available Slips and falls Urns to be maintained by competent persons and in accordance with manufacturer's guidance where Spillages available, including regular descaling to avoid dripping taps. Electric shock Urns to be placed on a stable, level surface, away from the table edge and at a convenient height for the Electrical hazards user. Back and muscle strain Manual handling hazards Sufficient clearance between the tap and surface to allow the equipment being filled to be placed directly beneath the tap. Suitable drip tray to be kept in position under the tap Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate. Power sockets and leads to be positioned where they will not be affected by accidental spillages, water Free Standing Hot Water Urns used vapour and condensate. in this site are: Electrical leads to be positioned where they will not be accidentally pulled or create tripping hazards or strain placed on it or the connections, or be exposed to heat. The urn to be filled an appropriate method, e.g. jug, pan, bucket, hose, to avoid manual handling Dependant on location may vary in injuries and spillages. Urns not to be allowed to boil dry temporary bars. Empty the contents of the urn via the dispense tap and allow it to cool before moving. Care to be taken when removing the lid to avoid contact with steam and drops of hot water from the underside of the lid Implement the Safe System of Work/Control Measures in the Electrical Safety Risk Assessment, Ref. MAN Who may be affected by the 05, including an annual PAT test and the manual handling safety precautions task/activity? Compass employees/Agency staff Maintenance personnel Task/Activity: Use of Hot Food Service Equipment Assessment date: 26 June 2012 Ref. CAT 30 Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL Assessed by: Evan Judge Hazard Safety Risk Safe System of Work / Control Measures
Contact with hot equipment and water Spillages Electrical hazards Manual handling hazards Free Standing Hot Water Urns used in this site are: Dependant on location may vary in temporary bars. Who may be affected by the task/activity? Compass employees/Agency staff Maintenance personnel Burns and Scalds Slips and falls Electric shock Back and muscle strain Urns only to be used by trained employees. Follow manufacturer's user instructions where these are available Urns to be maintained by competent persons and in accordance with manufacturer's guidance where available, including regular descaling to avoid dripping taps. Urns to be placed on a stable, level surface, away from the table edge and at a convenient height for the user. Sufficient clearance between the tap and surface to allow the equipment being filled to be placed directly beneath the tap. Suitable drip tray to be kept in position under the tap Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate. Power sockets and leads to be positioned where they will not be affected by accidental spillages, water vapour and condensate. Electrical leads to be positioned where they will not be accidentally pulled or create tripping hazards or strain placed on it or the connections, or be exposed to heat. The urn to be filled an appropriate method, e.g. jug, pan, bucket, hose, to avoid manual handling injuries and spillages. Urns not to be allowed to boil dry Empty the contents of the urn via the dispense tap and allow it to cool before moving. Care to be taken when removing the lid to avoid contact with steam and drops of hot water from the underside of the lid Implement the Safe System of Work/Control Measures in the Electrical Safety Risk Assessment, Ref. MAN 05, including an annual PAT test and the manual handling safety precautions Ref. CAT 30 Task/Activity: Use of Hot Food Service Equipment 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