Health And Safety In h And c Industry Flashcards
What is a hazard
A hazard is something that could damage someones health or cause an accident that would physically hurt them
What is a personal safety risk
A personal safety risk is how likely it is that someone’s health will be damaged or they will be hurt by a hazard.
What is a risk assessment
a way of showing how much risk is involved in an activity, a situation or when using an object
What is a control measure
an action or object used to reduce the risk of a hazard damaging a person’s health or physically hurting them
Two things an employer should do to prevent health hazards and risks in the front of house?
Give training on how to lift and carry heavy objects properly
Provide equipment to assist moving equipment and moving
Two things an employee should do to prevent safety risks in the front of house?
Electrical equipment is kept away from water and wet areas
Equipment, e.g. ladders, is provided so employees can get items safely from high shelves, cupboards, etc.
Two things an employer should do to prevent security risks in the front of house?
Employ security staff and enable other staff to contact them quickly from any part of the building
• Install closed-circuit television cameras (CCTV)
Four things an employer should do to prevent health hazards and risks in the back of house?
•Employees are given and wear protective equipment, e.g. rubber gloves, eye protection and masks, insulated gloves and clothing to work in cold areas
• Employees are trained to store and use chemicals safely and follow COSHH guidelines (see page 50)
• The kitchen is well ventilated and has air conditioning
• Employees always have water to drink when they are working
Three things an employer should do to prevent safety risks in the back of house?
All work areas are well lit, free from obstructions, and floors are in good condition
• Equipment, e.g. ladders, provided, so employees can get items safely from high shelves, cupboards, etc.
• All machinery has safety guards fitted
Four things an employee should do to prevent safety risks in the back of house?
Wear Personal Protective Equipment and clothing
• Wipe up any spills when they happen
• Remove any food that has fallen on the floor
• Make sure equipment is put away properly and drawers and doors are closed
Two things the managers of a business should do to prevent security risks for customers?
All customer pavments are processed in front of the customer
• Customers are provided with secure places to leave their belongings, e.g. a secure cloakroom, a digital sate in hotel bedrooms
Two things employees should do to prevent security risks when suppliers deliver goods to the back of house?
Ensure there is security in case of a security breach
Place secuirty cameras which are monitored and maintained 24/7
State two main causes of accidents and injuries in the workplace
Slips,trips falls and lifting/handling heavy or awkward objects
Identify the government department that enforces health and safety rules in the workplace
HSE health and saftey executive enforces health and safety rules and laws in the workplace
List two additional types of accident/injury that could happen to a food handler working in a kitchen
Burning, stabbing
For each of the following workers in a large hotel, name one item of PPE that they should use: (1 mark for each]
a) Chef in hotel kitchen
b) Stock controller working in back of house
c) Housekeeper cleaning bedrooms and bathrooms
d) Gardener / grounds maintenance worker.
A) cook’s uniform
B)mask
C)gloves
D) gloves
Purpose of the chefs hat PPE
-Protects hair from smoke and oil
• Lets air cool the head
• Stops hair falling in food
-Some chefs wear a cotton necktie to absorb sweat.
Purpose of the chefs jakcet PPE
A long-sleeved, double-breasted, cotton jacket:
• Protects body from burns and heat from ovens and grills
• Makes a clean barrier between the chef and the food
• Absorbs sweat
Purpose of the chefs apron and trousers PPE
Knee-length cotton apron:
• Protects lower body from burns
Patterned or plain cotton trousers:
• Comfortable to wear in a hot kitchen
Purpose of the chefs shoes PPE
Strong, well-fitting, slip-resistant shoes, with toe protectors and low heels:
• Protect feet from burns and falling objects
• Help prevent slips and falls
Rules of how to correcty wear a chef’s uniform
Change into the uniform at work
change the uniform for a clean one every day
Wash and iron the uniform regularly
Do not wear the uniform in public places to
prevent contamination by microbes
Do not wear jewellery (plain wedding rings are allowed)
Do not wear heavy make-up, false nails, nail varnish or false eyelashes
Do not wear strong scents
(affects the taste and smell of food)
Wear a hairnet if hair is longer than collar and/or a beard net (if necessary)
Lisr the range of possible saftey issues
Risk of fire or electrocution
Risk of trips, slips and falls
• Risk of injury from machinery, e.g. electric food slicer; steamer
Risk of cuts, burns and scalds
Risk of heavy stored items falling from shelves or cupboards
List the range of security issues
• Stealing personal items from staff area
• Stealing equipment, e.g. knives, small electrical items and utensils from the business
• Stealing stored ingredients, alcohol and materials from the business
• Vandalism of buildings (deliberately damaging buildings)
• Arson (deliberately setting fire to a place)
• Problems with alcohol and drug misuse (a big problem in the Hospitality and Catering industry)
Examples of first aid and saftey
Examples of equipment:
First aid kit
Safety and emergency exit signs
Fire extinguishers
Smoke and gas alarms
Safety lighting
Materials uses in the front of house
Cleaning materials:
Detergents for cleaning glasses, etc., at the bar Washing up cloths, floor cloths, mops, dustpans and brushes, brooms, buckets, etc
Materials for food:
Serviettes, napkins
Packets and pots of sauces, salad dressings, seasonings, sugar, milk,
Waste disposal materials:
Waste bags and bins
Recycling bags and bins
Employee welfare materials:
First aid materials
Hand wash liquid
Paper towels/hand driers
Maintenance materials:
Replacement filters for extractors, coffee machines, etc.
Replacement light bulbs, batteries, till rolls
What is RIDDOR
Reporting of Injuries, Diseases and Dangerous Occurrences Regulations - this notifies anything hazardous within the workplace and works to minimse the hazard from occuring again
What is COSHH
The law requires you to adequately control exposure to materials in the workplace that cause ill health. This is the Control of Substances Hazardous to Health Regulations (COSHH).
What is HASAWA
Health and Safety at work act 1974 - ensures that all employers provide a safe working environment and look out for the health of their employees—wherever their place of work
