Food Equipment and Machinery

INTRODUCTION

Food sector employees make up to 9% of the UK workforce, and are employed in numerous undertakings including food production, processing, manufacturing, retailing and catering. During these processes, many different types of machinery and equipment are used, many of them so familiar that it is easy to forget the hazards they can present, particularly during cleaning and maintenance. Work equipment varies in scale and complexity, from the simplest knife to large powered food processing equipment (e.g. cutters, slicers, mixers etc.).

HSE food equipment leaflet

SAFETY CONSIDERATIONS FOR FOOD EQUIPMENT/MACHINERY

1. Instruction/Supervision/Training

selection of appropriate staff
training by a competent person
maintenance of training records
minimum age requirements for "prescribed dangerous machines"

2. Siting of Fixed Equipment

adequate space around machine allowing operator to work without distraction
floors in good condition and kept clean to prevent slipping
machine on a secure base to prevent movement during use
suitable and sufficient lighting, such that the operator is not distracted by shadows or glare; awareness that fluorescent lights can make moving equipment appear stationary
suitable positioning of appropriate warning notices

3. Electrical Safety

procedures to maintain the safety of electrical equipment, including user checks, formal visual inspection and combined inspection and testing (where necessary)
use of a sensitive (30mA max.) residual current circuit breaker (also known as an earth leakage circuit breaker) fitted to pressure washing units and steam cleaners. Also recommended for all electrical equipment in wet or hazardous areas

HSE food information sheet 24

4. Maintenance (including cleaning)

all cutting edges/blades to be maintained in a sharp state
all electrical equipment isolated prior to any maintenance/cleaning
use of blade carriers when removing blades for cleaning/sharpening
regular checks of mechanical and electrical interlocks on
equipment
service contracts carried out
provision and maintenance of suitable guards/safety
devices
provision of suitable protective clothing (including gloves,
aprons, goggles etc.) when using cleaning chemicals
(also includes the preparation of cleaning chemicals)

5. Protective Clothing

chain mail gloves, arm protectors, aprons to protect against cutting/piercing injuries, e.g. boning work, when using bandsaws
gloves, aprons, goggles for use when using or preparing cleaning or other chemicals, or handling hazardous materials, e.g. hot oil/fat
hats/protective clothing in a catering environment; flameproof and close woven to repel splashes of hot fat/liquids
non-slip safety footwear to protect against slipping and impact damage to feet from falling, heavy or sharp objects

6. Commonly Used Food Equipment/Machinery

knives (hand held)
worm type mincing machines
microwave ovens
rotary knife bowl type chopping machines
dough breaks and mixers
food mixing machines (including attachments for mincing, slicing, chopping, chipping etc.)
wrapping and packing machines
circular knife slicing machines
chipping machines (whether power operated or not)
gas/electric cookers and ovens
cold stores/rooms
prescribed dangerous machines

7. Addressing Hazards

carry out risk assessments where required
ensure proper maintenance and use of all equipment through training and supervision
introduce safe systems of work for all activities involving the use of equipment or machinery
ensure that all staff are aware of hazards and are either informed, instructed or trained in risk control procedures

CHECKLIST - FOOD EQUIPMENT/MACHINERY

1	Have you established safe systems of work/safe practices to control risks associated with each piece of food equipment?	YES/NO
2	Have you informed, instructed or trained your staff (as appropriate) with regards to hazards in the workplace?	YES/NO
3	Is all equipment subject to regular inspection and maintenance, and are such checks recorded?	YES/NO
4	Have you completed risk assessments for all food equipment used?	YES/NO

REFERENCES/FURTHER DETAILS

1. Food Preparation Machinery HS(G)35 (HSE)

2. Electrical Hazards from Steam/Water Pressure Cleaners - Guidance Note PM 29 (HSE)

3. Safety of Bandsaws in the Food Industry - Guidance Note PM33. 4. Health and Safety in Hotels and Catering - Hotel and Catering Training Board.

5. HSE website:

6. Health and safety food catering webpage

For further information please call (023) 9254 5505, 5506 or 5507 during office hours or call at the Town Hall, High Street, Gosport, Hampshire PO12 1EB.

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