Legislation Flashcards

1
Q

What is the Health and Safety at Work Act (1974)

A
  • Provides a comprehensive legal framework to ensure health and safety of these at work
  • Health and Safety Executive
  • Sets the general duties which:
    ○ Employers have towards employees and
    members of the public
    ○ Employees have to themselves and each other
    ○ Certain self-employed have towards themselves
    and others
  • Employers should look at possible harms and ways to prevent these
    ○ Training
    ○ H & S posters or pocket cards
    ○ Proper equipment (chef whites, ppe etc)
  • Provide adequate first aid facilities
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2
Q

What is COSHH?

A
  • Control of Substances Hazardous to Health Regulations 2002
  • Places a duty on all employers to reduce employee exposure to hazardous substances with acceptable limits
  • Includes hand sanitiser, dishwashing fluids, oven cleaning liquid etc
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3
Q

What is the Fire Precautions Act 1971?

A
  • Passed to improve fire safety standards in premises that has frequent public visitors
  • Some premises require a fire certificate which specify
    ○ Details of storage of flammable liquids
    ○ Warning notices / staff training
    ○ Plan of escape routes
    ○ Location of assembly points
    ○ Number and location of fire doors
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4
Q

What is the Employers Liability Act 1969?

A
  • A compulsory insurance
  • Requires employers to insure against liability for bodily injuries or disease sustained by employees
  • Insurance company needs to issue a certificate of insurance (which the employer must display)
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5
Q

What are the Health and Safety (First-Aid Regulations) 1981?

A
  • States that an employer must provide first aid equipment and that they are adequate and accessible.
  • Should be able to be used immediately if an employee becomes injured or ill
  • Should have a suitable area where anyone ill can stay until they feel better
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6
Q

What is RIDDOR?

A
  • Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995
  • Requirement to report and notify accidents and dangerous occurrences
  • Serious injuries
    ○ Fractures, other than to the fingers or toes
    ○ Crush injuries that may cause damage to brain
    or internal organs
    ○ Amputations (small part of finger)
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7
Q

What is HACCP?

A
  • Hazardous Analysis Critical Control Points
  • Points in the control process where if critical errors occurs it can prove dangerous or fatal to the customer
  • See Food Safety and Hygiene HACCP notes for further details
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8
Q

What is the Disability Discrimination Act 1995?

A
  • Committed if a less-abled person is treated less fairly than others due to their disability and can not be justified
  • Came into force in 1996 and all new build hospitality establishments must provide facilities for people who are less-abled
  • First stage requires service providers to take reasonable steps to change practices, policies or procedures which make it difficult for less-abled people to use a service
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9
Q

What is the Food Safety Act 1990?

A
  • Creates new offences and strengthens the powers of the enforcement agencies
  • Food business must register with local authorities
  • Be able to show due diligence about following HACCP and the food safety act
  • FSA Section 7 – Rendering food injurious to health
  • FSA Section 8 – Selling food which does not meet food safety requirements for human consumption
  • FSA Section 14 – Selling food not of the nature, substance or quality demanded by the purchaser (the customer not person ordering ingredients)
  • FSA Section 15 – Falsely advertising or presenting food
  • FSA sections 7,8,14 & 15 are important for exam
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10
Q

How can food and beverage outlets defend prosecution?

A
  • Due diligence is a key defence to prosecution
    ○ Up to the person charged to prove that they
    took all reasonable precautions and exercised
    due diligence to avoid the offence occurring
    ○ Stock taking, records of staff training and
    temperature records are all examples of due
    diligence
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11
Q

What are the Food Safety Regulations 1995?

A
  • Set out the basic hygiene principles that food businesses must follow in relation to staff, premises and food handling
  • Temperature Control
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12
Q

What is the Licensing Act 2003?

A
  • Legal requirement for all retail sales of alcohol to be made or authorised by a personal license holder who has an approved qualification (the BII licensing course)
  • All premises that are licensed must have a designated license holder
  • 4 main principles
    ○ Prevention of crime and disorder
    ○ Public safety
    ○ Prevention of public nuisance
    ○ Protection of children from harm
  • To apply for a personal license you must
    ○ Be 18 years old or older
    ○ Have a recognised license qualification
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13
Q

What is the Weights and Measurements Act (intoxicating liquor) Order 1988?

A
  • Draught Beer and Cider must be sold in measures of 1/3 pint, 1/2 pint or multiples of 1/2 pint (minimum 95% liquid)
  • Gin, rum, vodka, whisky - these spirits must be served in measures of 25ml or multiples of 25ml, or 35ml or multiples of 35ml. A mix of the two is not permitted
  • Wine must be sold in measures of 125ml, 175ml or multiples of 175ml. Both measures can be used in the same premises
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