Food and Catering

 INTRODUCTION

The food industry, which includes food producers, manufacturers, processors, wholesalers, distributors, retailers and caterers comprises one of the largest business sectors in the UK. The catering sector alone (which covers restaurants, hotels, take-aways, public houses and night clubs employs in excess of 1.2 million people at an average of about 7 employees per premise. In addition to the large workforce, a large number of members of the public come into contact with food/catering businesses, either whilst visiting retailers, eating at restaurants or staying at hotels. Employees and others have a duty to protect the health and safety of these people whilst in or around their premises.

SAFETY CONSIDERATIONS IN THE FOOD/CATERING INDUSTRY

1. Slips, Trips and Falls

• condition of the flooring, or its covering
• obstructions (equipment, boxes, trailing cables, etc.)
• spillages
• condition of lighting on staircases; fitting of hand-rails
• suitability of footwear
• performance of flooring when wet
• condition/suitability of stepladders, etc.

2. Space Requirements

• sufficiency of floor area; positioning of equipment in relation to work processes

HSE catering webpage

3. Storage

• adequate storage for amount of goods normally kept
• means of access to goods stored on racking systems, e.g. stepladders etc.

4. Training and Safe Systems of Work

• required for all functions, but particularly those involving hazardous operations, e.g.
  • draining of oil from catering equipment
  • diluting/mixing/decanting cleaning chemicals
  • dismantling/cleaning dangerous equipment, e.g. food slicers/mixers etc.
  • manual handling of heavy/awkward loads

5. Cleanliness and Waste Materials

• good housekeeping standards
• regular cleaning and removal of waste
• surfaces capable of being kept clean

6. Electrical Safety

• periodic checks on the fixed electrical system
• procedures to maintain the safety of electrical equipment including user checks, formal visual inspection and combined inspection and testing (where necessary)

7. Machinery/Equipment

• appropriate guards to be maintained/used
• servicing contracts; safe maintenance of equipment
• training for use of hazardous equipment. e.g. slicing/chopping machines, mixers, bandsaws, etc.

HSE catering free leaflets webpage

8. Manual Handling

• precautions, training, instructions for carrying boxes, containers, etc.
• provision of suitable equipment to remove the need for excessive manual handling, e.g. sack trucks, trolleys, roll cages, etc.

9. First Aid

• sufficient and suitable first aid equipment, facilities and personnel
• suitable notices in workplace

10. Welfare Facilities

• suitable and sufficient sanitary accommodation, washing facilities, accommodation for clothing and rest facilities
• provision of changing facilities

11. Lighting/Ventilation

• suitable and sufficient ventilation to avoid excessive build-up of heat and to remove cooking fumes
• adequate natural and/or artificial lighting, particularly to stairs, passageways and storerooms

12. Hazardous Substances

• COSHH assessments will be required, particularly in relation to cleaning chemicals

13. Occupational Dermatitis

• caused by the skin coming into contact with substances at work
• simple health surveillance provided in workplace.

ADDRESSING HAZARDS

• carry out risk assessments where required
• ensure proper maintenance and use of all equipment
• introduce safe systems of work for all activities
• allocate responsibility for health and safety to a nominated (senior) member of staff
• ensure all staff are aware of hazards and are either informed, instructed or trained in risk control procedures.

CHECKLIST

REFERENCES/FURTHER DETAILS

1. Booklet L24 - Workplace Health, Safety and Welfare. (Approved Code of Practice)

2. Slips, and Trips: Guidance For The Food Processing Industry - HSE - HS (G) 156

3. Health and Safety in the catering industry webpage

4. Health and Safety catering leaflets in other languages
5. Leaflet IND(G)231(L) - Electrical Safety and You - HSE
6. Leaflet IND(G)214(L) - First Aid At Work - HSE
7. Leaflet IND(G)163(L) - 5 Steps to Risk Assessment - HSE
8. Leaflet IND(G)136(L) - COSHH - HSE
9. Food Preparation Machinery, Booklet HS(G)35 - HSE
10. Health and Safety in Hotels and Catering, Hotel and Catering Training Board

11. HSE Information Sheet - Occupational Dermatitis in the Catering and Food Industries. Food Sheet No. 17.
12. HSE Books
13. Food standards Agency
14. HSE website

Alternatively e-mail ehs@gosport.gov.uk any time