Stepping into Management Knowledge

H&S Training

1.13

EXPLAIN TO THE TEAM: All dangerous machinery must be checked every 4 weeks as part of the period due diligence checks on Blue Sky.

Any faults must be reported immediately and the machine taken out of use until a repair or replacement is made

There must be a safety sign present warning team members of the Dangerous Machinery

No under 18’s are allowed to use the machinery

All machinery must be fitted with guards at all times

ASK QUESTION TO GROUP: What Dangerous Machinery do we use in our kitchens? CONFIRM CORRECT ANSWER:  Vegetable preparation unit  Meat Slicer  Stick blender  Salamander  Class 2 Planetary Mixer  Dough mixers ASK QUESTION TO GROUP: What must you do if the machinery develops a fault?  Inform your duty manager immediately.  Stop using the equipment until a repair or replacement is made

Cleaning

EXPLAIN TO THE TEAM: Keep the kitchen in a clean condition, any grease/oil spillages must be cleaned away immediately

If you spill something, mop it up and place a yellow warning sign out Keep the dry storage area and walk in fridges and freezers tidy, don’t leave things lying about such as empty boxes for people to fall over Never clean equipment whilst it is hot. Allow an appropriate amount of time for it to cool to a safe level before proceeding. Fryers need to be cooled overnight and the oil should be below 40C and checked with a temperature probe before starting the clean.

Have a PPE area available for all

Ensure all team members are wearing the correct uniform for the task ahead

Check your stock of PPE regularly

ASK QUESTION TO GROUP: What Personal Protective Equipment (PPE) must be available to prevent chemical burns? CONFIRM CORRECT ANSWER:  24inch heavy duty gauntlets  Chemical safety goggles.  Protective apron

 Sturdy boots (no open or lightweight shoes)  A sleeved garment should also be worn  P2 grade disposable face mask

Safety Assurance March 2016

H & S Training 1.13