Knives preparing food Staff use the right knives Low Tell that they must Club Manager • risk injuries from for the job only use suitable contact with blades. cutters for opening Staff are trained in the • packages and must not safe use, maintenance and use knives storage of knives Food handling risk skin irritation Wherever possible and Low Remind staff to Club Manager • • or dermatitis from sensible, staff use tools thoroughly dry their frequent hand (cutlery, tongs scoops etc) hands after washing washing and some can to handle food rather than them develop skin allergies their hands Remind staff to check Club Manager • from handling certain Food grade, single use, for dry, red or itchy skin • foods. non-latex gloves are used on their hands for tasks that can cause skin problems, eg salad washing, vegetable peeling and fish filleting handling cannot be avoided hands are rinsed promptly after finishing the task Contact with Staff risk skin irritation Where possible, cleaning Low Same as actions above Club Manager • cleaning or eye damage from products marked ‘irritant’ chemicals direct contact with are avoided and milder cleaning chemicals. alternatives are used Bleach and instead washing Vapor from cleaning chemicals chemicals may cause A dishwasher is used • breathing problems. Staff are shown how to • use and store cleaning
Knives preparing food risk injuries from contact with blades. • Staff use the right knives for the job • Staff are trained in the safe use, maintenance and storage of knives Low Tell that they must only use suitable cutters for opening packages and must not use knives Club Manager Food handling risk skin irritation or dermatitis from frequent hand washing and some can develop skin allergies from handling certain foods. • Wherever possible and sensible, staff use tools (cutlery, tongs scoops etc) to handle food rather than their hands • Food grade, single use, non-latex gloves are used for tasks that can cause skin problems, eg salad washing, vegetable peeling and fish filleting handling cannot be avoided hands are rinsed promptly after finishing the task Low • Remind staff to thoroughly dry their hands after washing them Club Manager • Remind staff to check for dry, red or itchy skin on their hands Club Manager Contact with cleaning chemicals Bleach and washing chemicals Staff risk skin irritation or eye damage from direct contact with cleaning chemicals. Vapor from cleaning chemicals may cause breathing problems. • Where possible, cleaning products marked ‘irritant’ are avoided and milder alternatives are used instead • A dishwasher is used • Staff are shown how to use and store cleaning Low Same as actions above Club Manager
WYC_General_Safety_Manual_revised_2017.03.05.docx