The food industry, which includes food producers, manufacturers, processors, wholesalers, distributors, retailers and caterers comprises one of the largest business sectors in the UK. The catering sector alone, which covers restaurants, hotels, take-aways, public houses and night clubs, employs in excess of 1.2 million people at an average of about 7 employees per premise.
In addition to this workforce, a large number of members of the public come into contact with food/catering businesses, either whilst visiting retailers, eating at restaurants or staying at hotels. Employees and others have a duty to protect the health and safety of these people whilst on their premises.
SAFETY CONSIDERATIONS IN THE FOOD/CATERING INDUSTRY
Slips, Trips and Falls
condition of the flooring, or its covering
obstructions (equipment, boxes, trailing cables, etc.)
spillages
condition of lighting on staircases; fitting of hand-rails
suitability of footwear
performance of flooring when wet
condition/suitability of stepladders, etc.
Space Requirements
sufficiency of floor area; positioning of equipment in relation to work processes.
Storage
adequate storage space for the amount of stock normally kept
means of access to goods stored on racking systems, e.g. stepladders etc.
Training and Safe Systems of Work
required for all functions, but particularly those involving hazardous operations, e.g.
draining of hot oil from catering equipment
diluting/mixing/decanting cleaning chemicals
dismantling/cleaning dangerous equipment, e.g. food slicers/mixers etc.
manual handling of heavy/awkward loads
Cleanliness and Waste Materials
good housekeeping standards maintained
regular cleaning and removal of waste materials
all surfaces capable of being kept clean.
Electrical Safety
periodic checks on the fixed electrical system by a qualified electrician
procedures to maintain the safety of electrical equipment including user checks, formal visual inspection and combined inspection and testing (where necessary).
Machinery/Equipment
appropriate guards to be maintained and used
servicing contracts; safe maintenance of equipment
training in the use of hazardous equipment eg. slicing/chopping machines, mixers, bandsaws, etc.
Manual Handling
precautions, training, instructions for carrying loads.
provision of suitable equipment to remove the need for excessive manual handling, e.g. sack trucks, trolleys, roll cages, etc.
Provision of First Aid
sufficient and suitable first aid equipment, facilities and personnel
suitable notices displayed in the workplace.
Welfare Facilities
suitable and sufficient sanitary accommodation, washing facilities, accommodation for clothing and rest facilities
provision of changing facilities.
Lighting/Ventilation
suitable and sufficient ventilation to avoid excessive build-up of heat and to remove cooking fumes
adequate natural and/or artificial lighting, particularly to stairs, passageways and storerooms.
Hazardous Substances
COSHH assessments will be required, particularly in relation to cleaning chemicals.
Occupational Dermatitis
Caused by the skin coming into contact with substances at work.
simple health surveillance provided in workplace.
ADDRESSING HAZARDS
carry out risk assessments where required
ensure proper maintenance and use of all equipment
introduce safe systems of work for all activities
allocate responsibility for health and safety to a nominated member of staff
ensure all staff are aware of hazards and are either informed, instructed or trained in risk control procedures.