Stepping into Management Knowledge

H&S Training

1.09

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