Enhancing Workplace Safety: A Comprehensive Guide Aligned with the Health and Safety at Work Act 1974 and The Management of Health and Safety at Work Regulations 1999
Ensuring the health and safety of employees, customers, and food products is critical in the hospitality industry.
The Health and Safety at Work Act 1974 provides a robust framework for workplace safety, which applies to restaurants and food outlets. Below is a comprehensive guide to key areas that businesses in this sector should address.
Health and Safety Policy and Arrangements
- Written Policy: Create a detailed health and safety policy that reflects the organisation’s commitment to safety.
- Written Arrangements: Include written arrangements outlining how the policy will be enacted.
- Staff Consultation: Engage employees in shaping and applying the policy to promote awareness and compliance.
- Ongoing Review: Regularly update the policy to incorporate changes in legislation or workplace practices.
Risk Assessment and Control
- Regular Risk Assessments: Identify hazards such as slips, trips, falls, electrical risks, manual handling, and confrontational issues.
- Control Measures: Introduce preventative actions, including:
- Safe work practices
- Routine equipment and facility maintenance
- Adequate warning signs
- Personal protective equipment (PPE) where necessary
- Proper storage and handling of goods
Fire Safety
- Fire Risk Assessment: Ensure a comprehensive and up-to-date fire risk assessment is in place.
- Equipment: Install and maintain fire extinguishers, alarms, and emergency lighting.
- Escape Routes: Keep evacuation routes clear and accessible at all times.
- Training and Drills: Provide staff with fire safety training and conduct regular fire drills.
- Record-Keeping: Maintain a fire logbook to document inspections and maintenance.
Manual Handling
- Risk Assessment: Evaluate tasks involving lifting, carrying, or moving items and implement controls.
- Training: Offer training on proper manual handling techniques to prevent injuries.
- Equipment: Use trolleys, lifting aids, and other ergonomic tools to reduce physical strain.
First Aid
- Needs Assessment: Determine first aid requirements for the business.
- Kits and Personnel: Maintain a well-stocked first aid kit and ensure enough trained first-aiders are available.
- Emergency Procedures: Develop and communicate clear procedures for accidents and emergencies.
Workplace Violence and Aggression
- Risk Identification: Recognise potential threats, especially during late hours or in high-risk areas.
- Staff Training: Equip employees to handle difficult situations with confidence and composure.
- Security Measures: Install CCTV, alarms, and panic buttons to enhance safety.
Specific Considerations for Food Settings
- Slips, Trips, and Falls: Keep floors clean and dry, and address spills promptly. Use non-slip mats where necessary.
- Working at Height: Ensure safe practices for tasks like changing light bulbs or accessing storage areas.
- Customer Safety: Minimise risks in public areas, particularly around storage or loading zones.
Food Safety Management Systems
- SFBB (Safer Food, Better Business): A streamlined system for smaller businesses.
- HACCP (Hazard Analysis and Critical Control Point): A detailed framework for identifying and managing food safety risks.
- Critical Control Points (CCPs): Pinpoint and control key stages in food production.
- Monitoring and Verification: Regular checks and reviews to ensure safety procedures are effective.
- Corrective Actions: Establish procedures to address safety breaches
Staff Hygiene and Training
- Personal Hygiene: Enforce regular handwashing, clean uniforms, and minimal direct contact with food.
- Training Programmes: Cover safe food handling, allergen awareness, temperature control, and cross-contamination prevention.
Ergonomics
- Provide comfortable workstations to reduce strain.
- Ensure adequate lighting and install non-slip flooring to prevent accidents.
COSHH (Control of Substances Hazardous to Health)
- Safe Use of Chemicals: Follow correct dilution and application methods for detergents and sanitisers.
- Pest Control:
- Keep a poisons register.
- Conduct regular inspections to identify infestations.
- Engage professional pest control services as needed.
Handling Foodborne Illness Outbreaks
- Act swiftly to manage incidents.
- Notify the relevant authorities immediately.
- Use traceability records to identify affected products.
By implementing these measures, restaurants and food outlets can ensure a safe and compliant environment for both staff and customers, protecting public health and maintaining a strong reputation.
