Test Flashcards
HASAWA defintion
Health and Safety at work Act
RIDDOR defintion
Reporting of Injuries, Diseases and Dangerous Occurrences Regulations
HSE defintion
Health and Safety Executive
COSHH defintion
Control Of Substances Hazardous to Health Regulations
MHOR defintion
Manual Handling Operations Regulations
PPER defintion
Personal Protective Equipment (PPE) at Work Regulations (PPER)
Hazard defintion
something that could cause harm to someone’s health or physically injure them
Risk defintion
how likely it is that someone may be harmed or injured by a hazard (high/low)
Risk Assessment definition
a process that is used to identify and evaluate the level of risk involved in an activity, situation or use of an object
Control Measure definition
an activity or action that is put in place to prevent or reduce the risk of a hazard causing harm or injury.
HASAWA employer requirements
Protect the health, safety and welfare of their employees and other people (e.g. customers and people making deliveries)
Assess and control the risks that could cause injury or health problems in the workplace
Give information to employees about risks in the workplace
HASAWA employee requirements
Work in co-operation with your employer on H&S issues
Attend H&S training sessions
Report any safety or health hazards and problems with equipment, etc., to your employer
RIDDOR employer requiremnts
The employer must report serious workplace accidents, diseases and certain dangerous incidents to the HSE or other H&S organisation
Employers must keep a record of any injury (particularly one that lasts more than 3 days) disease or dangerous incident
RIDDOR employee requirements
If you see or are concerned about a H&S issue, first tell the person in charge, your employer or your union representative
If nothing is done about it, you can report your concerns to the HSE
If you are injured at work, there should be an accident book in which to record your injury. Always check the details, sign and date the form.
COSHH employer requirements
Prevent or reduce employees’ exposure to things and substances that are hazardous (unsafe/harmful) to their health
Some of these substances can cause short or long-term illness such as cancer, asthma, skin problems and liver damage
COSHH employee requirements
Attend training sessions
Carefully follow instructions for using substances
MHOR employer requirements
Avoid risky manual handling operations if at all possible
Assess any handling operations that cannot be avoided
Reduce the risk of injury as far as possible
Store heavy equipment so that it is easily accessible
MHOR employee requirements
Attend training sessions on how to lift and handle loads
Be aware of your own strengths and weaknesses
Do not take unnecessary risks
Assess the load before you attempt to lift or move it
Follow the advice on lifting heavy and large objects
PPER employer requirements
Provide employees with appropriate PPE where it is needed
Train employees so they understand the importance of PPE
Put signs up to remind employees to wear PPE
PPER employee requirements
Attend training sessions on the importance of and how to wear PPE
Wear PPE as instructed by your employer (chefs whites, gloves when working with chilled/frozen foods, protective footwear, mask and gloves when using cleaning chemicals, chain mail when using sharp knives in butchery)
FOH: Muscle strain and back problems from lifting and carrying heavy items, moving tables, chairs, etc
Employers should:Provide employees with relevant training
Provide equipment for moving objects
Employees should:
Provide employees with relevant training
Provide equipment for moving objects
Follow the MHER guidance and ask for help/ assistance when needed
FOH: Slips, trips and falls
Make sure work areas are well lit, free from obstructions and floors are in a good condition
Wear non-slip shoes
Wipe up any spills when they happen
FOH: Physically and verbally aggressive customers
Employ security staff and enable other staff to contact them quickly
Call for assistance if and when needed when dealing with difficult customers
FOH: Theft of personal belongings
Provide staff with a secure place to keep personal belongings
Lock personal belongings in a secure place when working
BOH: Exposure to cleaning chemicals
Make sure the kitchen is well ventilated and has air conditioning Follow COSHH guidance for using and storing chemicals
BOH: Repetitive strain conditions (wrists and hands from mixing, chopping and kneading)
Provide equipment, e.g. mixing, kneading, cutting, slicing machines to reduce repetitive manual actions
Use equipment that is provided for them
BOH: Cuts and abrasions
Provide employees with PPE equipment/clothing Carry and use knives safely
BOH: Burns and scalds
Train employees to use all equipment correctly
Train employees in first aid in the case of an injury
Handle electrical equipment with dry hands
Use insulated oven cloths to handle hot baking trays and pan handles
Customers: Food poisoning
Illness due to food allergies and intolerances
Hazard Analysis of Critical Control Points (HACCP)
Provide detailed information about ingredients in dishes on menus
Customers: Trips, slips, falls
Fire or other emergency
Make sure customer areas are well lit, free from obstructions, floors are in good condition and steps/ stairs are clearly marked and have handrails
Emergency exits are clearly signposted, working properly and clear of any obstructions that would stop people being able to get out in an emergency
Customers: Credit card fraud
Accessing customers’ personal details and data
Carry out transactions in front of the customer
Provide customers with safe places to leave their belongings (digital safe in hotel room)
Suppliers:Muscle strain and back problems from lifting carrying and storing heavy items
Train employees how to lift and carry heavy objects correctly so they can assist suppliers and delivery personnel
Suppliers: Trips, slips, falls
Provide equipment, e.g. trolleys, to assist moving equipment and materials
Suppliers: Fire or other emergency
Make sure all areas are well lit, free from obstructions, floors are in good condition and steps/ stairs are clearly marked and have handrails
Ensure that all emergency exits are working properly and clear of any obstructions that would stop people being able to get out in an emergency
Suppliers: Possible attempted theft of property
Check the identity of callers to the kitchen, e.g. suppliers
Lock away their personal belongings in a secure place
