MCCARTANSFIRST AIDHealth and Safety ( First Aid ) Regulations , 1981The Manager shall ensure that all employees have access to adequate First Aid provision at all times . The level of cover shall be
determined by risk assessment . Suitably equipped First Aid kits will
be located at suitable points around the premises and will be
checked weekly by the health and safety person and topped up as
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LAUNDRYControl of Substances Hazardous to Health ( COSHH 2002 , as amended ); Personal Protective Equipment at Work Regs 1992 ( PPE , as amended ); Manual Handling Operations Regulations 1992 ; Provision and Use of Work Equipment Regulations 1998 ( PUWER ) |
KITCHEN SAFETYNon kitchen staff will not be permitted to use equipment in the kitchen unless they have had the appropriate training .GENERAL WORK EQUIPMENTThe Provision and Use of Work Equipment Regulations ( PUWER ) 1998 staff safety handbook
It will be the Manager ’ s responsibility to ensure that the Business : |
2016 / 2017 |
necessary . |
The linen store and laundry are to be located in the most |
• Provides suitable equipment for the tasks to be done ( Reg . 4 ) |
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ACCIDENT REPORTINGReporting of Injuries , Diseases , Dangerous Occurrences Regulations 2013
All accidents and incidents will be recorded in the accident book and personal details kept secure to comply with Data Protection
legislation .
Any reportable accidents or dangerous occurrences will be reported to the HSE as soon as possible by the designated health and safety person .
ELECTRICITYElectricity at Work Regulations , 1989All electrical equipment will undergo a regular inspection . Any faulty or damaged items will be removed from use immediately .
All equipment used in public areas i . e . vacuum cleaners will be
used via a Residual Current Device ( RCD ). All electrical equipment
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convenient place in order to reduce manual handling for both clean and dirty laundry . The delivery doors / areas are to be away from areas to which customers have access , with doors wide enough for staff to manoeuvre trolleys .All used / damp linen is to be stored in plastic bags and away from clean linens to avoid any contamination . All machinery will be maintained as per the manufacturers ’ recommendations . No employees are to operate the washing machines / dryers unless they have been shown how by their supervisor . All cleaning liquids and powders will be stored as per the manufacturers ’ recommendations .The laundry is to be kept locked to prevent any unauthorised access .TRAFFIC ROUTESReg 16 Workplace Regulations 1992 The Kitchen Manager / Manager will ensure that all staff understand |
• Ensures that equipment will be maintained in an efficient state , in efficient working order and in good repair ( Reg . 5 )• Ensures that all equipment shall be inspected as required by Regulation 6• That the operators are competent to use the equipment ( Regs . 8 & 9 )LIFTING EQUIPMENTLifting Operations and Lifting Equipment Regulations ( LOLER ) 1998
It will be the Manager ’ s responsibility to ensure that any equipment
intended for the lifting of goods / materials or people is suitable .
Hoists / dumb waiters etc . will be checked by a competent person annually , passenger lifts will be thoroughly checked every six
months and records kept for examination . Any lifting apparatus
found to be faulty will be removed from service immediately until repairs can be affected .
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will be PAT tested annually . |
which doors to use when entering / exiting the kitchen area . |
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The Manager will ensure all floor coverings are maintained to |
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ensure they do not present a hazard . All staff will be responsible for |
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ensuring that trip / slip hazards are removed immediately . |
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