Stepping into Management Knowledge

H&S Training

1.01

CELLAR SAFETY

PURPOSE OF THE TRAINING EXERCISE: To ensure the group are aware of the hazards found in a cellar and how to undertake cellar tasks in a safe manner.

TRAINING AIDS:  It is recommended that this training session is conducted within the cellar.

 The Bar and Cellar Safety section of the H&S Manual (3.2)  Manual handling training short 1.03a for keg handling  Site Specific Risk assessment – for cellar risks. EXPLAIN TO THE GROUP: Cellars can be dangerous places to work, but if we follow some simple common sense procedures we can help prevent the risk of injuring ourselves or others in our team. Together we will look at some of the areas that can present dangers. They are:

1. Injuries from storing and moving stock 2. Keg Storage 3. Gas cylinder dangers. 4. Low ceilings. 5. Chemical burns from the beer line cleaner 6. Cellar lifting gear

Storing and Moving Stock

ASK QUESTION TO GROUP: What is the maximum height that crates or boxes can be stored? CONFIRM CORRECT ANSWER:  Do not stack too high otherwise the cases can become unstable and fall over. The H&S Manual recommends a maximum height of six cases.

EXPLAIN TO THE TEAM:

 Keep the cellar in a clean condition, if you spill something, mop it up. Keep the storage area tidy and don’t leave things lying about such as empty boxes for people to fall over.

 The dray men should leave the stock in the final storage place. If you are checking in a delivery make sure this is done before signing for it.

 Explain any points relating to the cellar in the site specific risk assessment stored in Legal certificates and Risk Assessments folder.

Safety Assurance March 2016

H & S Training 1.01

H&S Training

1.01

Key Storage

EXPLAIN TO THE TEAM:

Safe access must always be maintained within the cellar, to do this the following rules must apply:  The climbing on kegs to change couplers is not permitted  There must always be a clear walkway to all beer kegs and couplers  The double stacking of kegs is permitted for 11gallon containers or below if necessary and must be one keg overlapping two kegs underneath to give extra stability.  30 litre European barrels that interlock may be stacked 3 high full or empty.  Empty barrels (9,11 and 18 gallon kegs only) are permitted to be double stacked, again with top container overlapping two containers below.

Gas Cylinder Dangers

ASK QUESTION TO GROUP: How should gas cylinders be stored? CONFIRM CORRECT ANSWER:  Full Gas cylinders must always be chained/strapped to the wall in an upright position  Only empty cylinders can be stored laid on the floor and must be wedged to stop them rolling  Only trained team members who have completed the BIAAB Approved Cellar course may change gas cylinders

 LPG cylinders (Barbeques / Patio Heaters) must never be stored in a cellar. The flammable gas is heavier than air and will not ventilate if there is a leak.

EXPLAIN TO THE GROUP:  Show the group the gas cylinders in use and how they are secured upright in a rack or chained to the wall (as appropriate). Also show how you store full cylinders secured upright and empties laid down and chocked.  Explain that the gas in the cylinder is held at extremely high pressure, therefore they must NEVER be tampered with or thrown/dropped or stored close to sources of heat. The gas must never be connected directly to beer containers; it must always pass through the regulator / reducing valve.

Safety Assurance March 2016

H & S Training 1.01

H&S Training

1.01

Gas leak Procedure

If you suspect a gas leak has occurred inform the duty Manager immediately and follow the rules as listed below.  Never enter a cellar where you suspect there is a leak without assistance  Signs of gas leak – If a Co2 alarm is fitted this may go off Frost or condensation may be evident on the cylinder Loss of pressure on the equipment gauge Frost on the connecting hose  If you spot a leak leave immediately and get assistance  Close the valve of the leaking cylinder  Open the external door and ventilate area for 1 hour before returning  Test leaking connections with a solution of Oasis Pro 16 they will bubble if leaking

Gas Alarm Leakages

 The alarm is set to detect a leak whilst it is still safe to spend a short time in the cellar  Close the leaking cylinder and leave  Prop open all doors and ventilate until the alarm stops sounding

Ask the group to point out any danger areas that they have experienced that the rest of the team should be aware of.

Low Ceilings



EXPLAIN TO THE GROUP:  If you have a low cellar ceiling point out the dangers to the group; low pipes, beams etc.  Where the height of the cellar ceiling is below 6ft 6ins (2m) a warning sign should be close by.  Any likely head contact points will be marked with hazard tape and high risk areas have foam cushioning/padding  Ensure the cellar risk assessment is complete

Chemical Burns from Beer Line Cleaner

Only Company approved purple beer line cleaner may be used Only BIAAB Approved Cellar Course trained team members can undertake line cleaning ASK QUESTION TO GROUP:

The Beerline Cleaner is a Corrosive chemical and will cause severe skin burns if splashed onto bare skin.

Safety Assurance March 2016

H & S Training 1.01

H&S Training

1.01

What Personal Protective Equipment (PPE) must be worn whilst cleaning the beer lines?

CONFIRM CORRECT ANSWER:



Sturdy boots (no open or lightweight shoes

 Impervious gloves  Chemical resistant and splash proof safety goggles  A sleeved garment should also be worn  Leather or heavy duty protective apron  Sturdy boots (no open or lightweight shoes)

Bar Cellar Access Hatches

 Some cellars are accessed using a hatch in the floor which reveals a fixed ladder. All such access hatches must be fitted with a safety cellar hatch which prevents an unguarded opening being left when the main hatch cover is opened.  All fixed ladders will have a suitable handrail fitted to prevent falls.  Never prop open the yellow safety hatch, this is in place to stop falls down the cellar when the hatch is open, it should always self close (slowly on the damped gas struts).

Cellar lifting equipment

 Many cellars have powered barrel lifts which are used to deliver barrels into the cellar. If you are using the hoist you must ensure the area under the hoist platform is clear or people or anything that could be damaged (i.e. gas cylinders).  There are 2 control buttons needed to operate the hoist, the point of this is to keep the operator at a point of safety away from the moving platform. You must never stick any of the buttons down to allow a 1 handed operation.  You must never allow a person to ride on the platform it is for goods only and not designed to carry passengers.  There are also manual keg hoists in use within cellars to lift full kegs onto storage racking. This equipment will be serviced and inspected by a specialist contractor annually. The Building Management Department are responsible for managing this inspection and service process. Deliveries involving Cellar Drop Hatches  Where the businesses have cellar drops where kegs are delivered then a risk is present for people to fall down the cellar drop if deliveries are not well managed.  Cellar hatch doors must by design either lock into the open position or have hook or bolt fastenings onto the wall. This will prevent them being blown closed by wind or knocked by the public. You must ensure the cellar hatch doors are secured in position before the delivery starts.

Safety Assurance March 2016

H & S Training 1.01

H&S Training

1.01

Procedure for taking in of deliveries for pavement/internal pub floor hatches

 The pavement must be temporarily closed during the delivery to prevent members of the public walking past the delivery lorry and the open cellar hatch.  If the hatch is in a doorway Temporary barriers must be placed internally to prevent access from the non loading side. Access doors must be bolted shut.  The delivery lorry should park opposite the hatch and tape be used to close the pavement by the lorry, or additional barriers placed by the hatch.  1 person must remain by the hatch whilst a second person goes into the cellar and opens the hatch. This will prevent a member of the public being unseen as the hatch opens. Never leave an unguarded cellar hatch or open the hatch from the inside without another team member being present on the outside.  The cellar hatch must be closed before any barriers are removed.

Manager to ensure all risk assessments are complete, safety training records are complete for all team members and Management and Record all team refresher training

Safety Assurance March 2016

H & S Training 1.01

H&S Training

1.02

FIRST AID APPOINTED PERSON RESPONSIBILITIES

PURPOSE OF THE TRAINING EXERCISE: To ensure that the First Aid appointed persons fully understand their responsibilities.

TRAINING AIDS:  First Aid Box

EXPLAIN TO THE TEAM:

 An appointed person is someone who takes control and manages an emergency situation.  They do not need to be first aid trained.  There must be 3 trained team members on site  They must understand their role and responsibilities.  This training session will explain those responsibilities.

First Aid Box

ASK QUESTION TO GROUP: As an appointed person you have 3 main responsibilities in relation to the FIRST AID BOX. Can you tell me what they might be? CONFIRM CORRECT ANSWER:  Ensure that the first aid kit is fully stocked.  This check is to be recorded on the Blue Sky due diligence system for the relevant period  Keep the first aid kit available at all times.  Ensure that all staff are aware of the location of the first aid boxes.

EXPLAIN TO THE TEAM:  Show the appointed person(s) and team members where the First Aid Boxes are kept.  Refill items must only be obtained from Brakes/Bunzl  Under no circumstances are pain killing tablets, sprays or other drugs to be kept in the First Aid Boxes.  The minimum contents are:

First Aid Minimum Requirements

Number Required in First Aid Box

Advice Leaflet (copy available on outlet doc library)

1 2 4

Sterile Eye Pad

Triangular Bandage

Blue Plasters (10 per pkt) Safety Pins/Adhesive tape roll Alcohol Free Wipes (10 per pkt)

20 plasters

6 pins/1 tape roll

1 packet

Medium Latex Gloves for use with above (Box)

1 box

Large wound dressings Medium wound dressings

2 6

Safety Assurance December 2015

H & S Training 1.02

H&S Training

1.02

2. Responsibilities in an Emergency Responsibilities in an Emergency

ASK QUESTION TO GROUP : There is an emergency situation. You have been called to the kitchen because one of your work colleagues has slipped down on grease spilled on the floor. She is in pain and looks distressed. What should you do? CONFIRM CORRECT ANSWER:  Take control and manage the situation.  Make sure a member of Management has been informed.  Assess whether an ambulance is required and if it is, make sure one is called.  Make sure that the site of the accident is safe. Get somebody to clean the grease off the floor. ASK QUESTION TO GROUP: The person who has fallen asks you for paracetamol or something for the pain. What should you do? CONFIRM CORRECT ANSWER:  You must explain to them that you cannot give any medication. As you are not qualified to understand if there could be an adverse reaction or whether the medication could have an affect on further treatment by the doctor.

After the Incident

EXPLAIN TO THE TEAM: Following an accident we must complete an Incident Report Form via the Blue Sky System. This will normally be done by a member of management but you may be able to assist in completing some of the details on the form as the more details given, the better.

End the training session by summarising the key points:

 Keep first aid kits fully stocked and located in the correct places.  Ensure that all staff are aware of the location of the first aid boxes.  Do not allow any pain killing tablets, sprays or other drugs to be kept in the first aid box.  Do not give anybody any medication.  Take control in the event of an accident and make sure an ambulance is called if necessary.  Check to make sure an incident report is completed after an accident or injury.  Ensure training is recorded

Safety Assurance December 2015

H & S Training 1.02

H&S Training

1.03

MANUAL HANDLING TECHNIQUES

PURPOSE OF THE TRAINING EXERCISE:

To ensure that members of staff know how to lift and undertake handling activities in a safe manner. All team members must undertake an individual manual handling risk assessment to check for pre- existing health conditions and ensure they are comfortable with the tasks they perform

All team members must be trained in the correct lifting technique

TRAINING AIDS:  A package of bottles or wine  Your site specific manual handling risk assessment (this should be contained in the H&S section of your Policies and procedures manual). TRAINING METHOD:  This is a practical exercise. It is recommended that the trainer studies the notes and diagrams provided in these training notes and uses package of bottles or wine to demonstrate a correct lift, carry and placement.  Then invite each team member to demonstrate the correct procedure EXPLAIN TO THE TEAM: Almost half of all reported illnesses due to work activities are linked to muscle and joint injuries, many of which are caused by incorrect manual handling practices. Around 12 million working days per annum are lost due to work-related musculoskeletal disorders.

For this training session we will do a practical exercise to remind us of the safest way to lift and carry heavy objects.

Trainer to demonstrate and talk through the following procedure: Recommended Personal Lifting Limits

Safety Assurance March 2016

H & S Training 1.03

H&S Training

1.03

Think before lifting/handling

4. Should you wear protective gloves? 5. For a long lift with a heavy object, consider resting the load midway on a table or bench to change grip.

1. Plan the operation. Where is the load going to be placed? Are there any hazards that might trip or block? 2. Remove obstructions such as discarded wrapping materials. 3. Will help be needed with the load? If it looks too heavy don’t struggle, get some help.

Foot Placement

Feet should be apart with leading foot in line with the side of the object and pointing in the direction of movement. Toes should be close to the front edge.

Knees & Back

Bend knees and hips, tuck the chin in and keep the back straight “from head to tail”. If you need to bend over slightly the trunk must not be inclined more than is absolutely necessary. Do not put one knee on the floor to assist with the lift.

Grip

A full, firm and secure grip on the load is essential. Grip the upper, outer corner, at the side of the leading foot and tilt the load slightly forward, grip

the opposite corner with the other hand and lift. Do not lift packaged drinks by the cling-film wrap.

Safety Assurance March 2016

H & S Training 1.03

H&S Training

1.03

Lifting

Pull box firmly to the body, moving rear hand along lower edge of item if appropriate. Keep the head up when handling. Look ahead, not down at the load.

Do not twist your body when carrying the load.

Lowering

Is the reverse of the lift, bend the hips and knees whilst tilting.

OR

Avoid trapping fingers.

EXPLAIN TO THE TEAM:  The moving of full casks or kegs in the cellar should be avoided. The Draymen are instructed to position containers so that no further movement required. Speak to the manager if you find the Draymen are not honouring this agreement.  Certain activities on our premises carry risks that we should consider before carrying out duties involving manual handling. These activities are explained in our site specific manual handling risk assessments.  Take care when moving items up and down stairs, ensure you can see over the top of boxes and that the stairs are checked for any hazards before you ascend/descend.  Trainer to read out the risk assessment at this stage.

Now invite each member of the team to demonstrate the correct lift procedure.

Manager to record training

Safety Assurance March 2016

H & S Training 1.03

H&S Training

1.03a

MANUAL HANDLING TASKS

PURPOSE OF THE TRAINING EXERCISE: To ensure that members of staff know how to lift and undertake handling activities in a safe manner.

TRAINING AIDS:  Your site specific manual handling risk assessment (this should be contained in the H&S section of your Policies and procedures manual).  Manual Handling policy – 3.22  Roll cage risk assessment sign off TRAINING METHOD:  This is an explanation and questioning exercise to accompany the Manual Handling training short 1.03.  Split group into 4 teams and invite each team to conduct a hazard spotting exercise in the store rooms EXPLAIN TO THE TEAM: Manual handling activities do not form a significant part of the operation of a restaurant business; however there are many regular activities that involve manual handling.



Taking in food deliveries



Taking in drink deliveries



Restocking bars



Cellar management

These tasks are unavoidable and are able to be shared out among the operational pub team so no one person is undertaking excessive manual handling activities.

Stock Room Management

 Stock rooms must be organised  Ensure no heavy items are stored in unsuitable places that will cause unsuitable lifting techniques  Heavy items must be stored at or below waist height  Fridges and freezers in stock rooms must have a clear walkway to allow team members to access stock without reaching into a poor lifting position  Temporary door wedges/hooks should be used to hold open doors on handling routes  These doors are likely to be fire doors and must be closed once stock has been moved  Drink cases must not be stacked more than six high and must be stored interlocked to ensure stability Roll cages pose particular hazards due to their weight and size. Toppling over is a serious risk if cages are handled incorrectly  Never assist the driver unloading from the lorry  Stand well clear of the tail lift  Ensure area is clear of debris etc  Push cage instead of pulling  Empty roll cage once it is stationary and wheels have been locked  Ensure all team members sign risk assessment Roll Cage Handling

Safety Assurance March 2016

H & S Training 1.03a

H&S Training

1.03a

Kegs and Barrels

Safe access must always be maintained within the cellar. The climbing on kegs to change couplers or access stock is not permitted.

 There must always be a clear walk route to all beer keg couplers

 The double stacking of full kegs (11G or less) is permitted if necessary and should be one keg spanning two underneath for extra support

 30 litre European barrels that interlock may be stacked 3 high when full or empty

 Empty barrels 9,11 and 18 gallon kegs only are permitted to be double stacked with keg spanning two below for extra support

 All full kegs must be moved by 2 people except full 36 kegs which must not be moved

EXPLAIN TO THE TEAM:

 The moving of full casks or kegs in the cellar should be avoided. The Draymen are instructed to position containers so that no further movement required. Speak to the manager if you find the Draymen are not honouring this agreement.

Kitchen cleaning

Where large pieces of equipment are needed to be moved for deep cleaning the following must be considered  Disconnect the equipment from the power  Ensure equipment is cool before moving or cleaning to avoid burn injuries  Use a folded cloth or gloves to move benches as some can have folded edges that can cause cuts  Get assistance to help you move the item, we do not know the weights of some of our equipment  Heavy table mounted equipment should be moved onto another table at waist height, not to the floor

Safety Assurance March 2016

H & S Training 1.03a

H&S Training

1.03a

ASK QUESTION TO GROUP: What items would help you with moving equipment? CONFIRM CORRECT ANSWER:  Trolleys, sack trucks, an extra team member

ASK QUESTION TO GROUP: Where should heavy items be store? CONFIRM CORRECT ANSWER:  At the lowest point below waist level ASK QUESTION TO GROUP: What is the correct procedure for lifting a heavy object? CONFIRM CORRECT ANSWER:  Refer to the lifting technique in training short 1.3 In summary – feet shoulder width apart with the leading foot slightly forward, keeping back straight and letting legs take the load by bending them. ASK QUESTION TO GROUP: Who should unload the roll cage from the lorry? CONFIRM CORRECT ANSWER:  The driver ASK QUESTION TO GROUP: How many people should move full 36 gallon barrels? CONFIRM CORRECT ANSWER:  They should not be moved when full. Draymen should place them in desired location

Certain activities on our premises carry risks that we should consider before carrying out duties involving manual handling. These activities are explained in our site specific manual handling risk assessments.

Trainer to read out the risk assessment at this stage.

Now invite each team to carry out a hazard spotting exercise in your storage areas.

Manager to record training

Safety Assurance March 2016

H & S Training 1.03a

Health & Safety

1.04

HOW TO USE A MINUI HIGH CHAIR

PURPOSE OF THE TRAINING EXERCISE: To ensure the group are aware of how to safely fit and inspect a highchair.

TRAINING AIDS:  High Chairs Check Sheet located in the Business Due Diligence Manual

 Risk Assessment 1.14 High Chairs  Brial Top and Desguard 20 spray  Paper Towels

TRAINING METHOD: This is a practical training exercise. The trainer should demonstrate the following whilst referring to these training notes: - How to inspect the high chair for defects - Where to find and how to complete the relevant supportive documentation - The correct method of fitting and removing the chair - How to clean a MINUI high chair

ASK QUESTION TO GROUP: Why is it important to inspect all high chairs for defects every week? CONFIRM CORRECT ANSWER:  Handysitt High chairs must be checked weekly to ensure that the retaining strap and buckle that fix the high chair to the pub chair are in a safe working condition.  Over time the buckle forks can become weakened and the holding strength of the buckle when in use reduces and will pull apart easily meaning the high chair may fall off the pub chair when in use.  The buckle must be checked regularly to ensure the highchair will remain in position when in use

Weekly Checks

 All high chairs should be individually numbered to aid identification and trace checks.  The buckle must be tested as follows: Place the high chair on a suitable surface – e.g. table. Fasten the buckle and ensure that it clips securely into its clasp. Then try and pull the clasp apart by pulling the strap evenly and steadily at each side of the buckle.  Any chairs with buckles that fail the pull test must be clearly marked and not used until a new replacement buckle is obtained.

Trainer to demonstrate how to test the buckle correctly

Safety Assurance March 2016

H & S Training 1.04

Health & Safety

1.04

Fitting the Chair

The 3 point harness HandySitt is suitable to seat children from when they can sit up unaided (at approximately 6 months), to when they can sit comfortably on a chair by themselves. Tested for users up to 40kg (roughly 6 stone) suitable for children up to the age of 5 years and beyond. Chairs with backs higher than 45cm are not compatible as they would be over the length that the arm extends to. However if the chair back has a ladder type of back you may be able to fit it to a lower bar and not have to use the top of the chair back. There is no way you will be able to use the handysitt on a chair that is narrower than 30cm as there is not enough room to safely rest the hooks onto the chair back. It is unlikely that the hooks will have enough of a purchase for safe fitting to thick upholstered chairs with backs thicker than 5cm.

The photographs below are examples of suitable and unsuitable chairs.

Left = Back height of 55cm and no ladder back that could provide an alternative fitting bar. Middle = Back height less than 45cm and wider than 30cm. Right = Thick upholstered back over 5cm and back width less than 30cm.

26c m

55cm

X Unsuitable

X Unsuitable

Suitable

Step 1. Place the HandySitt face down. Turn both arm bolts one turn anti-clockwise to release arms, allowing them to slide freely.

Safety Assurance March 2016

H & S Training 1.04

Health & Safety

1.04

Step 2. Positioning on the chair

Hook the HandySitt arms over the back of the chair and position the HandySitt so it is centred on the chair.

Step 3. Pushing the seat down Push the seat down until seat straps are taut.

Step 4. Adjusting to the chair Slide the HandySitt forward until the HandySitt’s seat is level. Ensure that the feet are flat on the chair base. Then tighten both arm bolts clockwise to lock arms in position.

Step 5. Securing onto the chair To fasten the HandySitt to the chair, pass the mounting strap under the chair and clip into buckle. Pull the loose end of the strap until the mounting strap is taut.

Trainer to demonstrate how to fit the chair

Ensure that every team member has listened to the above points and completely understand what is expected of them.

Cleaning  High chairs must be maintained in a clean condition at all times!  Remove any loose food debris. Apply Brial Top on a mist setting spraying all surfaces – Wipe with with disposable paper towel. Spray on Desguard 20 and leave for 60 seconds, then wipe dry with paper towel.

Safety Assurance March 2016

H & S Training 1.04

Health & Safety

1.04

Hints and Tips

 You should not be able to pull the buckle apart using a reasonable force. Do not ‘yank’ the strap this may damage the assembly but pull evenly and steadily.  Replacement straps and buckles can be obtained from Cheeky Rascals 01730 895761.  The minui HandySitt® (the portable part of your minui HandySitt high chair) fits a wide range of chairs with a back height between 30-45cm and a back width greater than 34cm.  It has been designed to securely attach to round-backed, square-backed and ladder-backed chairs.  Because of the HandySitt design, it will securely attach to most styles of chair, even round backed chairs. If you have chairs with high backs (over 45cm), or narrow backs (smaller than 34cm), very thickly upholstered backs (wider than 5cm), or chairs with no back legs, the Minui Handysitt may not be suitable.  High chairs should not be stored in a location that may restrict access in the event of a fire or in a position that may present a potential trip hazard for customers or employees.  If you are struggling to use a high chair. Ask a colleague who has completed this training short to assist you.

ASK QUESTION TO GROUP: What must you use to remove debris and wipe the high chairs when cleaning? CONFIRM CORRECT ANSWER:  Brial Top and Desguard spray and paper towel ASK QUESTION TO GROUP: Why must you never use a high chair indicating signs of disrepair? CONFIRM CORRECT ANSWER:  The chair could fall and cause injury to the user and other customers. ASK QUESTION TO GROUP: Why do we complete documentation when we check the chairs? CONFIRM CORRECT ANSWER: 

The documentation is completed on a prescribed regular basis to ensure that the necessary checks are completed. These documented checks can also demonstrate that the chairs are fit for use and any defective chairs have been removed from use.

Conclude the training exercise by allowing the trainees to practice operating the high chair and conduct a safety check. Record this training

Safety Assurance March 2016

H & S Training 1.04

H&S Training

1.05

SLIPS AND TRIPS PREVENTION

PURPOSE OF THE TRAINING EXERCISE: To ensure the group are aware of the risks associated with slips and trips and how to clean up a spillage

TRAINING AIDS:  A mop and bucket filled with water; a wet floor warning sign and paper towel  Reference Aid: Slips and Trips Prevention section of the Safety Manual (3.27)  Reference Aid: PPE section of the Safety Manual (3.24)  Slips and Trips Prevention Site Specific Risk Assessments (see Legal Certificates and Risk Assessment Manual) TRAINING METHOD: This is a practical training exercise. The trainer should demonstrate the correct way to clean the floor whilst referring to these training notes

ASK QUESTION TO GROUP: What are the common reasons for customers and people we work with slipping down and tripping over on our premises? CONFIRM CORRECT ANSWERS:  Build up of grease and trodden food on the kitchen floor.  Spillages causing floors to become slippery.  Ice on path ways around the building.  Rubbish left on walkways.  Delivered goods not put away.  Inappropriate footwear.  Wires left trailing.

EXPLAIN TO THE TEAM:

Accidents resulting from slips and trips are by far our largest accident category and not only cause pain and distress for the person involved in the accident, but cost our company millions of pounds in lost working hours and civil claims every year. The vast majority of these accidents can be prevented. [ At this point go through and explain any procedures contained in your site specific Slips and Trips Prevention risk assessments.] ASK QUESTION TO GROUP: What actions can we take to reduce the risk of customers and ourselves slipping and falling? CONFIRM CORRECT ANSWER:  Ensure that all spillages are cleared up immediately.  The yellow floor warning sign must be placed next to a spillage until the area is dry, even a thin film of water can lead to slips.

Safety Assurance March 2016

H & S Training 1.05

H&S Training

1.05

CONFIRM CORRECT ANSWER (Cont’d):  Ensure that extra special care is given to the kitchen floor which will become greasy if not cleaned properly.  Use salt on all footpaths during icy conditions  Ensure that all walkways and stairs are not used as storage areas. All delivered goods must be moved to the proper store without delay.  Get the team leader to replace bulbs if they go out on stairs, walkways, storage areas etc.  Don’t allow electrical cables to provide a tripping hazard.

Demonstrate the cleaning of the floor using the following training notes:

EXPLAIN TO THE TEAM: Once a spillage has occurred or has been discovered then the following procedure should be followed (demonstrate as each point is discussed):-

 Spillages must be cleaned up immediately.

 A yellow warning sign should be immediately placed around the spillage to inform public and staff of the hazard. If it is not practical to set up the yellow warning sign immediately, then a temporary measure should be taken e.g. somebody should stand at the location to warn others or a chair or similar should be positioned over the spillage.  Mop affected area using a clean mop relevant to the area the spillage is in. (check colour coded mops training short)  Use clean water if required but try to remove as much excess liquid as possible.  Use paper towels to dry if it is safe to do so e.g. no broken glass. Leave the floor safety signage in place until the floor is thoroughly dry.  Store away all materials and equipment.  Over the spill pads can be used to clean up spillages and are available from Brakes and Bunzl

Trip Hazards

Once a hazard has been spotted the following procedure should be followed:  Report the hazard to the Manager  Control the hazard by making a temporary repair e.g. highlight steps with white paint or place yellow and black hazard tape over the rip or tear in the carpeted area until a repair can be made  Where there are pot holes/uneven paving slabs/kerbstones found, these will be highlighted with safety paint to warn people of the defect until a repair can be made  If you have a repeat fall, a “mind the step” sign will be added  Manager to complete a risk assessment for the hazard and all team members must be trained

PPE

EXPLAIN TO THE TEAM: All team members will wear sensible shoes as per the Health and Safety Policy section. 3.24

Safety Assurance March 2016

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H&S Training

1.05

Shoes must be: – rubber soled, closed toes with no mesh material, good tread pattern not worn or smooth, no open toes and no high heels

ASK QUESTION TO GROUP: Where are the areas of our pub / restaurant that present the biggest danger to customers or ourselves from slipping down or tripping over, and what can we do to minimise the risk? CONFIRM CORRECT ANSWER: See below.

These are the areas in MAB businesses with the most reported incidents:

 Kitchen – slips  Bar area – slips  Toilets – slips

 Dance area (if applicable) – slips  Car park (if applicable) – trips  Stairs – trips

ACTION: View any areas identified by staff members and agree any operational actions between you that would reduce the risk. (Any suggested remedies involving capital or revenue repairs must be agreed with your RBM).

 The Manager must regularly check their business for trip hazards and record these checks on the Blue Sky system  The Manager must undertake any temporary repairs to ensure the risks from trip hazards are controlled  All slips and trips must be recorded on an Incident Report Form on the Blue Sky system  The Manager should record all training

Safety Assurance March 2016

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CLEANING CHEMICAL SAFETY

PURPOSE OF THE TRAINING EXERCISE:  To ensure that team members understand the correct procedures and risks when handling cleaning chemicals.  To ensure team members of staff know what to do in event of an accident associated with Cleaning Chemicals

TRAINING AIDS:  Bottle of Greaselift  COSHH Hazard Data and Product Information Folder.  Canopy Cleaning training short 4.10

TRAINING METHOD: This is a practical exercise where we will demonstrate the cleaning of a section of canopy or similar structure in the kitchen whilst explaining the general safety aspects of chemical use. N.B. The trainer is free to use other chemicals and to demonstrate other aspects of cleaning if felt more appropriate e.g. for bar staff or cleaners EXPLAIN TO THE TEAM:  If not used correctly, some of the cleaning chemicals we use can cause skin irritation and can burn. Eyes are particularly at risk. Therefore it is essential that we all adopt safe working practices when using chemicals.  During this training session we will learn how to handle chemicals correctly and what to do in the event of an accident.  We will clean one of the canopies in the kitchen whilst discussing safe use of chemicals .

ASK QUESTION TO GROUP: What safety precautions should we take when cleaning using a strong cleaning chemical such as Greaselift? CONFIRM CORRECT ANSWER:  Use Goggles and gloves  Always wash your hands after handling chemicals. ASK QUESTION TO GROUP: What safety precautions should we take when storing cleaning chemicals? CONFIRM CORRECT ANSWER:  Store in a designated area away from food

Demonstrate the cleaning of a kitchen canopy or similar structure and explain the safe use of cleaning chemicals. The following notes provide safety advice.

Wear goggles and gloves and apply Greaselift to surfaces of the canopy and leave for 5 minutes.

Whilst waiting for the chemical to work on the grease, discuss the following safe working practices and accident procedures associated with chemicals.

Remember to discuss safe working at Height and correct use of company approved ladders. Discuss the fact we must not stand upon equipment. It is not designed to used in this way and hot equipment carries the additional risk of burns.

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ASK QUESTION TO GROUP: Give me some examples of dangerous usage and storage of Cleaning Chemicals? CONFIRM CORRECT ANSWERS:  Storing cleaning chemicals with food items.  Using food containers and bottles to store cleaning chemicals.  Using food containers as measuring vessels.  Mixing chemicals together.  Leaking containers.  Storing or using chemicals in unmarked containers.

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 Not replacing the lid when not in use.  Using non company approved chemicals

EXPLAIN TO THE TEAM: Show where the cleaning chemicals are stored and check with the group that chemicals are being stored and used correctly .

ASK QUESTION TO GROUP: Where can we find safety information for the cleaning chemicals that we use? CONFIRM CORRECT ANSWER:  The “COSHH Assessment and Safety Data Sheet”

EXPLAIN TO THE TEAM:  The Safety Data sheets provide important information about what must be done in an emergency situation. There is a separate sheet for each chemical. But in general, there are four important rules: 1. If there is a spillage of chemicals, wash away using large quantities of water or absorb with sand. 2. If the chemical has been swallowed, give the person plenty of water or milk to drink. DO NOT induce vomiting. 3. If the chemical has splashed into someone’s eye, immediately wash the eye holding the eye lid open with clean water for 15 minutes.

4. The person must go to hospital if the chemical has either been swallowed or been splashed in their eye, also take the container and relevant safety data sheet.  When diluting chemicals always add the chemical to the water to avoid splashing.  When containers are empty, rinse them out at least twice before disposal

Trainer to complete the canopy cleaning demonstration following the notes contained on the Canopy Cleaning Training Short

Manager to record training

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H&S Training

1.07

AVOIDING DERMATITIS

PURPOSE OF THE TRAINING EXERCISE: To explain to team members the condition known as dermatitis and how it can be avoided.

TRAINING METHOD: Explanation and questioning. Refer to Risk Assessment 1.05

EXPLAIN TO THE GROUP:  Dermatitis is the name given to inflammation of the skin resulting in a range of symptoms such as redness, swelling, itching, or blistering. Those of you who regularly have wet hands for long periods of time are most at risk of developing the condition but also are those of you who are in regular contact with cleaning chemicals.  Dermatitis is not ‘catching’- it can’t be passed from one person to another. It can develop at any time, or not at all - everyone is different.  Dermatitis is caused by either loss of oils from the skin due to repeated hand washing or pot washing, or a reaction due to handling foods such as tomatoes, fish or certain vegetables known to cause reactions in some people.

ASK QUESTION TO GROUP: Do any of you show any signs of dermatitis such as dry and cracked skin on your hands? ASSESS RESPONSES:  If the answer is YES point out that making simple changes to working methods can alleviate the condition and we will go on to explain further.  If the answer is NO explain that we will go through some simple procedures to help ensure our hands remain free from dermatitis.

EXPLAIN TO THE GROUP:  Dermatitis is a condition that can be avoided or at least alleviated by some simple precautions. It is important that if you do develop the condition and any cracks in the skin cause bleeding that vinyl gloves are worn when handling food.

[NOTE Non Latex, Powder free Gloves can be ordered from Brakes/Bunzl]

Make sure you dry your hands properly after hand washing and other tasks that involve getting hands wet. Prolonged periods of hands being wet and soapy can cause the condition.

 Use of moisturising hand cream such as Epicare 7 will help put oils back into your skin.

 Avoid contact with chemicals where possible, vinyl gloves will help protect your hands.

 Always use chemicals in a spray bottle where possible, avoid soaking cloths in solution of chemicals as this would cause you to put your hand in the solution and become exposed.

 Report any problems to your manager so we can help solve the problem.

Manager to ensure risk assessments are complete for all team members Record Training

Safety Assurance March 2016

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1.08

HOW TO DEAL WITH BODY FLUID SPILLAGE AND SYRINGES SAFELY

Purpose of the Training Exercise: To ensure that team members who may come into contact with body fluid spillages and syringes/needles understand how to clean it up safely.

Training Aids  Reference: Safety Manual (H&S Policies and Procedures) sections 3.3 and 3.16.

 Disposable pack Sharps Box (Brakes ref:- 555137)  Disposable latex free, powder free gloves (white)  Disposable plastic Apron (white)  Desguard 20 sanitiser to treat the cleaned area

Training Method This training session should be carried out by explaining the procedure and showing the group what the equipment looks like and where it can be found.

EXPLAIN TO THE GROUP:  There is a potential risk of exposure to HIV infection and Hepatitis B from skin punctures caused by hypodermic needles and to a lesser extent when cleaning up body fluid spillages such as blood or vomit.  The risk of infection is small but cannot be ignored.  HIV and Hepatitis B organisms can only survive for a matter of hours away from the human body therefore there is no risk of infection from air borne droplets from people with HIV or Hepatitis B.  In this training session we will learn how to safely deal with syringes and clean up body fluids.

1. Syringe Safety ASK QUESTION TO GROUP: Where are used needles likely to be found on our premises?

CONFIRM CORRECT ANSWERS:  The answers will be specific to your business premises, but here are some of the likely places:

 Down the backs of Soft furnishings (sofas etc).  waste bins  Refuse sacks

 Toilets - behind pipe-work, toilets and WC cisterns  On top of toilet roll holders  Carpeted areas  On persons themselves.

PROCEDURE FOR REMOVING A NEEDLE/SYRINGE:  Put on a pair of disposable gloves  Pick up the syringe with extreme care using disposable tweezers if available holding the body of the syringe and pointing the needle away from you.  Place in a sharps box by bringing the container to the needle, not vice versa then seal the lid.  Wash your hands thoroughly after discarding the latex gloves and tweezers.  Ensure an Incident Report Form is completed.  Do not throw away in the bin we call Ops Admin to contact the Local Authority Refuse Department or a specialist contractor to remove the needle from site.

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PROCEDURE TO FOLLOW IN EVENT OF A NEEDLESTICK INJURY

 Encourage the puncture injury to bleed.  Wash well under cold running water with plenty of soap, avoiding heavy scrubbing, dry with paper towel and cover with a dry dressing.  Never suck the wound  Seek urgent medical advice from your GP.  If your GP is not available, immediately go to the nearest Accident and Emergency Department at your local hospital.  Take the sharps box containing the hypodermic needle with you.

Inform the team: When a needle is found it must be disposed of through our refuse collection service. Managers must complete an Incident Report Form when a needle is found Managers must always keep an empty sharps box on site for use Disposable latex free gloves and plastic aprons must always be available All team members must be trained in needle safety

2. Cleaning up Body Spillages - refer to task card on Outlet Document Library

Inform team: To deal with incidents involving blood and vomit the following PPE must be available: Disposable plastic apron Disposable latex free, powder free gloves Desguard 20 to treat cleaned areas

Absorbent granules for clearing vomit – included in Bio Hazard kit All team members must be trained in the cleaning up of bodily fluids

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Conclude by inviting questions and recapping the main points:

 Hepatitis B and HIV could potentially be transmitted through skin punctures from hypodermic needles used by carriers of these diseases.  Be aware of the areas of the premises where used syringes may be found e.g toilets.

 Follow the safety procedures when handling used syringes.  Seek medical advice and help if you suffer a needle stick injury.

 Used hypodermic syringes must not be thrown away with the normal waste  Follow the safety procedures when mopping up body spillages such as blood or vomit and ensure you complete an incident report form.

Safety Assurance March

2016

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H&S Training

1.09

GLASS SAFETY

PURPOSE OF THE TRAINING EXERCISE: To ensure that staff understand how to avoid glass breakages and how to deal with broken glass safely

TRAINING METHOD: Explanation and Questioning

EXPLAIN TO THE TEAM: There are obvious dangers associated with broken glass on our premises. It presents a danger to our guests and us if not dealt with promptly and effectively. This training exercise will explain what we need to do to minimise the risk of breakages and injury. An incidence of glass contamination is a critical hazard and likely to result in a prosecution under Food Safety Laws ASK QUESTION TO GROUP: When are you most likely to break glasses? CONFIRM CORRECT ANSWERS:  Many answers are possible dependent upon the duties of the trainee, but high risk areas are:  Whilst collecting glasses from tables  Washing the glasses  Restacking the shelves EXPLAIN TO THE TEAM: Careless handling of glasses is likely to lead to them being cracked or smashed. Some common problem areas are:  Overloading the glass wash tray.  Rough handling during washing and drying.  Glass collecting – stacking glasses can lead to the glass cracking and therefore must be undertaken carefully. Do not stack glasses too high and only stack the same sort of glass.  Make sure that none of the glasses are cracked before putting in and after taking out of the glass washing machine.  Emptying the glass trays and replacing the glasses onto shelves  Using hot glasses for serving drinks

1. Bar and cellar glass safety ASK QUESTION TO GROUP: Can you think of situations where soft drinks, beer and cider bottles could be at risk of bursting? CONFIRM CORRECT ANSWERS:  Beer and cider bottles and soft drinks if carbonated are at risk if dropped.  If contents become frozen all bottles are unsafe. EXPLAIN TO THE TEAM: If you drop a bottle and it hasn’t shattered, there is still a risk of it bursting. You should wrap a cloth around it and remove it to a safe place. The contents of any bottles that have become frozen will have expanded and are therefore unsafe. Handle these bottles with care .

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ASK QUESTION TO GROUP: Why should you never plunge your hand into an empty bottle skip? CONFIRM CORRECT ANSWER:  Bottles may have been dropped carelessly into the skip and have broken EXPLAIN TO THE TEAM: Bottle skips must be emptied into the designated glass waste bins when emptying bottle skips and broken glass bins

2. Kitchen glass safety Kitchen Glass Safety

EXPLAIN TO THE TEAM:  Glasses must not be used in kitchens  Store glasses used for food e.g. sundae glasses below or away from work surfaces and inverted  Provide shatterproof glasses for food handlers  Use only Hoffman type glasses for food, not bar type glassware  Decant food products supplied in glass containers into plastic food safe containers  Store any food stuffs delivered in glass jars/bottles on the lowest shelving in the kitchen and dry stores area  Ensure all lights are protected with shatterproof covers

ASK QUESTION TO GROUP: Why should you never use glass in a food preparation area? CONFIRM CORRECT ANSWER:  Breakages will contaminate food ASK QUESTION TO GROUP: What type of glasses should be provided for the kitchen team? CONFIRM CORRECT ANSWER:  Shatterproof

EXPLAIN TO THE TEAM:

The correct method for dealing with broken glass is:  If people are in the area isolate the area surrounding the broken glass. Use the “A” sign where appropriate.  Where possible try not to handle the broken glass but sweep it up into a pan.  If necessary, wear protective gloves when handling the broken glass.  Place the broken glass in your designated broken glass disposal container.

Trainer to show the group where the container that is used to place broken glass; the protective gloves and the “A” sign are all kept.

ASK QUESTION TO GROUP: Where should you never place broken glass? CONFIRM CORRECT ANSWER:  Never place broken glass into bin bags as the person who takes the refuse out could easily cut themselves. Manager to check regularly lights over service counters and hot hold areas for signs of damage Manager to inspect food rooms for sources of glass and record on Managers Kitchen check on Blue Sky Conclude the training exercise by asking the group to identify which of their duties might involve problems with broken glass and what they can do to reduce the risk.

Safety Assurance March 2016

H & S Training 1.09