Al-Haiye

Standard HSE Management Policy
INTRODUCTION

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.

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