Ensure storage of knives in suitable racks or sheaths Use of Machinery Entanglement in Kitchen staff Prevent the use of dangerous pieces of machinery by young persons and mixer unauthorised users Amputation of Provide appropriate training to operatives of machinery fingers from Conduct a specific risk assessment for the use of dangerous machinery food slicer Ensure guard to food slicer is in place at all times. Ensure loose clothing is removed prior to commencing work. And clothing is not near moving parts of machinery. Staff rest areas Hazard Risk Who? Standard control measures General environment Defective flooring Personal injury Staff Floor inspection and defect reporting procedure with prompt remedial action Visitors Good housekeeping Objects stored safely, walkways kept clear Immediate cleaning up of spillages Hot water Scalds, burns Staff Kettles and boilers placed in a safe position to minimise potential for burns and Visitors scalds Defective furniture or Personal injury Staff Furniture and equipment to be maintained in good condition equipment Visitors Reporting procedure for identified defective items with prompt removal or remedial action Hygiene Poor hygiene Illness, infection Staff Fridges to be regularly cleaned and defrosted Visitors Out of date food removed Electrical safety Electrical equipment e.g. Electrocution Staff Portable appliances to be electrically tested (PAT) and visually inspected prior to kettles, boilers Visitors use Fixed wiring to be tested Store rooms Hazard Risk Who? Standard control measures
Ensure storage of knives in suitable racks or sheaths Use of Machinery Entanglement in mixer Amputation of fingers from food slicer Kitchen staff Prevent the use of dangerous pieces of machinery by young persons and unauthorised users Provide appropriate training to operatives of machinery Conduct a specific risk assessment for the use of dangerous machinery Ensure guard to food slicer is in place at all times. Ensure loose clothing is removed prior to commencing work. And clothing is not near moving parts of machinery. Staff rest areas Hazard Risk Who? Standard control measures General environment Defective flooring Personal injury Staff Visitors Floor inspection and defect reporting procedure with prompt remedial action Good housekeeping Objects stored safely, walkways kept clear Immediate cleaning up of spillages Hot water Scalds, burns Staff Visitors Kettles and boilers placed in a safe position to minimise potential for burns and scalds Defective furniture or equipment Personal injury Staff Visitors Furniture and equipment to be maintained in good condition Reporting procedure for identified defective items with prompt removal or remedial action Hygiene Poor hygiene Illness, infection Staff Visitors Fridges to be regularly cleaned and defrosted Out of date food removed Electrical safety Electrical equipment e.g. kettles, boilers Electrocution Staff Visitors Portable appliances to be electrically tested (PAT) and visually inspected prior to use Fixed wiring to be tested Store rooms Hazard Risk Who? Standard control measures
Chapter-05-Risk-Assessment.docx