Safe Hospitality - Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars - Health and Safety Authority
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Safe Hospitality
Safety, Health & Welfare in Hotels,
Restaurants, Catering & Bars
Contents
Part 1 - General 1.26.2 Pregnant, Post Natal and Breastfeeding Part 6 - Machinery in larger premises
Employees . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55
Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 1.26.3 Night Workers and Shift Workers . . . . . . . . .56 6 Machinery/ Equipment in larger premises . 84
1.1 Introduction . . . . . . . . . . . . . . . . . . . . . . 4 1.27 Stress . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 6.1 Slicers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
1.2 Parts of Safe Hospitality . . . . . . . . . . . . . 5 1.28 Bullying . . . . . . . . . . . . . . . . . . . . . . . . . 59 6.2 Food Processors . . . . . . . . . . . . . . . . . . . . . . . . 88
1.3 Good practices . . . . . . . . . . . . . . . . . . . . 6 6.3 Planetary Mixers . . . . . . . . . . . . . . . . . . . . . . . . 89
1.4 Manual Handling . . . . . . . . . . . . . . . . . . 7 Part 2 - Kitchen Equipment 6.4 Mincers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
1.5 Slips, trips and falls . . . . . . . . . . . . . . . 10 6.5 Low-height Cookers . . . . . . . . . . . . . . . . . . . . 92
2 Kitchen Machinery/ Equipment . . . . . .60
1.6 Cuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 6.6 Steaming Ovens . . . . . . . . . . . . . . . . . . . . . . . . 93
2. 1 Deep Fat Fryers . . . . . . . . . . . . . . . . . . .63
1.7 Falling Objects . . . . . . . . . . . . . . . . . . . 17 6.7 Grills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
2. 2 Steam Equipment . . . . . . . . . . . . . . . . .65
1.8 Fall from height . . . . . . . . . . . . . . . . . . 19 6.8 Multi-purpose Cooking Pans (Brat Pans) . . 96
2. 3 Extract Canopies . . . . . . . . . . . . . . . . . .66
1.9 Burns and scalds . . . . . . . . . . . . . . . . . . 21 6.9 Bulk Boiling Pans & Tilting Kettles . . . . . . . . 97
2. 4 Ovens, Ranges . . . . . . . . . . . . . . . . . . . .67
1.10 Construction . . . . . . . . . . . . . . . . . . . . . 23 6.10 Urns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
2. 5 Microwave Ovens . . . . . . . . . . . . . . . . .68
1.11 Workplace . . . . . . . . . . . . . . . . . . . . . . 24 6.11 Flambé Lamps . . . . . . . . . . . . . . . . . . . . . . . . . . 99
2. 6 Bains- Marie, Hot Counters
1.12 Automatic Light Switches . . . . . . . . . . 25 and Cupboards . . . . . . . . . . . . . . . . . . .69 6.12 Dishwashing Machines . . . . . . . . . . . . . . . . . 100
1.13 LPG/ Gas Safety . . . . . . . . . . . . . . . . . . 26 6.13 Waste Disposal Units . . . . . . . . . . . . . . . . . . . 102
1.14 Staff Security . . . . . . . . . . . . . . . . . . . . 28 Part 3 - Bars 6.14 Waste Compactors, Balers . . . . . . . . . . . . . . 103
1.15 Fire Safety . . . . . . . . . . . . . . . . . . . . . . . 29 6.15 Lifts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105
1.16 Noise . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 3.1 Bars . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
1.17 Safety Signs . . . . . . . . . . . . . . . . . . . . . 33 3.2 Pub Cellar/ Keg Store . . . . . . . . . . . . . 72 Part 7 - Health & Safety Laws
1.18 First Aid . . . . . . . . . . . . . . . . . . . . . . . . . 34 3.3 Cellar Hatch . . . . . . . . . . . . . . . . . . . . . 73
7.1 The Main Legal Requirements . . . . . 107
1.19 Electricity . . . . . . . . . . . . . . . . . . . . . . . 35
Part 4 - Accommodation & Housekeeping 7.2 Risk Assessments . . . . . . . . . . . . . . . . 114
1.20 Legionnaires’ Disease . . . . . . . . . . . . . 37
7.3 Safety Statement . . . . . . . . . . . . . . . 116
1.21 Emergency Precautions . . . . . . . . . . . . 39 4.1 Room Servicing . . . . . . . . . . . . . . . . . . 74 7.4 Powers of Inspectors . . . . . . . . . . . . . 119
1.22 Machinery/ Equipment . . . . . . . . . . . . 40 4.2 Laundry Room . . . . . . . . . . . . . . . . . . . 76
1.22.1 Display Screen Equipment (DSE) . . . . . . . . . . .43
1.22.2 Water Boiler, Café Sets . . . . . . . . . . . . . . . . . . .44 Part 5 - Leisure Areas
1.22.3 Workplace Vehicle Safety . . . . . . . . . . . . . . . . .45
1.23 Chemical Safety . . . . . . . . . . . . . . . . . . 46 5.1 Groundskeeping . . . . . . . . . . . . . . . . . 77
1.24 Asbestos . . . . . . . . . . . . . . . . . . . . . . . . 49 5.2 Leisure Water, Pools . . . . . . . . . . . . . . 78
1.25 Personal Protective Equipment (PPE) . . 51 5.3 Health Suites, Treatment Areas . . . . . 80
1.26 Special Risk Groups . . . . . . . . . . . . . . . 52 5.4 Gyms, Fitness Rooms . . . . . . . . . . . . . . 81
1.26.1 Children and Young Workers . . . . . . . . . . . . .53 5.5 Children’s play Area . . . . . . . . . . . . . . 83
Part 1 Safe Hospitality
Safety, Health & Welfare in Hotels,
Restaurants, Catering & Bars
Part 1 - General
Contents
Part 1 - General 1.17 Safety Signs . . . . . . . . . . . . . . . . . . . . . 33
1.18 First Aid . . . . . . . . . . . . . . . . . . . . . . . . . 34
Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 1.19 Electricity . . . . . . . . . . . . . . . . . . . . . . . 35
1.1 Introduction . . . . . . . . . . . . . . . . . . . . . . 4 1.20 Legionnaires’ Disease . . . . . . . . . . . . . 37
1.2 Parts of Safe Hospitality . . . . . . . . . . . . . 5 1.21 Emergency Precautions . . . . . . . . . . . . 39
1.3 Good practices . . . . . . . . . . . . . . . . . . . . 6 1.22 Machinery/ Equipment . . . . . . . . . . . . 40
1.4 Manual Handling . . . . . . . . . . . . . . . . . . 7 1.22.1 Display Screen Equipment (DSE) . . . . . . . . . . .43
1.5 Slips, trips and falls . . . . . . . . . . . . . . . 10 1.22.2 Water Boiler, Café Sets . . . . . . . . . . . . . . . . . . .44
1.6 Cuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 1.22.3 Workplace Vehicle Safety . . . . . . . . . . . . . . . . .45
1.7 Falling Objects . . . . . . . . . . . . . . . . . . . 17 1.23 Chemical Safety . . . . . . . . . . . . . . . . . . 46
1.8 Fall from height . . . . . . . . . . . . . . . . . . 19 1.24 Asbestos . . . . . . . . . . . . . . . . . . . . . . . . 49
1.9 Burns and scalds . . . . . . . . . . . . . . . . . . 21 1.25 Personal Protective Equipment (PPE) . . 51
1.10 Construction . . . . . . . . . . . . . . . . . . . . . 23 1.26 Special Risk Groups . . . . . . . . . . . . . . . 52
1.11 Workplace . . . . . . . . . . . . . . . . . . . . . . 24 1.26.1 Children and Young Workers . . . . . . . . . . . . .53
1.12 Automatic Light Switches . . . . . . . . . . 25 1.26.2 Pregnant, Post Natal and Breastfeeding
1.13 LPG/ Gas Safety . . . . . . . . . . . . . . . . . . 26 Employees . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55
1.14 Staff Security . . . . . . . . . . . . . . . . . . . . 28 1.26.3 Night Workers and Shift Workers . . . . . . . . .56
1.15 Fire Safety . . . . . . . . . . . . . . . . . . . . . . . 29 1.27 Stress . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
1.16 Noise . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 1.28 Bullying . . . . . . . . . . . . . . . . . . . . . . . . . 59
Page 2 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars
Notes
Part 1 - General
This document was prepared by the Health and Safety Authority (the Authority). The
Authority consulted widely in drafting this document and would like to thank those who
assisted in producing the final draft. Bodies in this sector include:
1. Bartenders Association of Ireland 14. Restaurants Association of Ireland
2. Catering Equipment Association 15. Speciality Coffee Association of Europe
3. Catering Management Association of 16. Vintner's Federation of Ireland
Ireland 17. Athlone Institute of Technology
4. Fáilte Ireland 18. Institute of Technology Carlow
5. Food and Drink Industry Ireland 19. Cork Institute of Technology
6. Institute of Leisure & Amenity 20. Dundalk Institute of Technology
Management 21. Galway-Mayo Institute of Technology
7. Irish Hospitality Institute 22. Institute of Technology Tralee
8. Irish Hotel Federation 23. Letterkenny Institute of Technology
9. Irish Nightclub Industry Association 24. Limerick Institute of Technology
10. Irish Water Safety 25. Shannon College of Hotel Management
11. Licensed Vintners Association 26. Institute of Technology Sligo
12. Panel of Chefs of Ireland 27. Waterford Institute of Technology
13. Quick Service Food Alliance
Help save natural resources by
considering the environment
before printing this document.
IMPORTANT NOTE: Press cuttings are shown for illustration only and not intended to factually represent court proceedings. The
following chapters provide typical hazards and control measures that need to be considered when carrying out risk assessments.
This document should not be considered exhaustive as no workplace is identical and other hazards not directly involved in the
business also need to be considered where these occur.
Page 3 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars
1.1 Introduction
Part 1 - General
Who is this document for? The Health and Safety Authority
Hotel staff
This document is aimed The Health and Safety Authority (the Authority) is the
at the Accommodation state-sponsored body in Ireland with responsibility for
injured in
and Food Services securing safety, health and welfare at work. Working in
Activities sector. This partnership with employers and employees, it aims to
safety lapse
sector includes hotels, ensure that safety and health in the workplace is a key
restaurants, pubs, cafes, priority for everyone.
wine bars, nightclubs, The Authority recognises that employers and their
guesthouses, etc. employees are responsible for reducing injuries and
The amount and type of supplementary services provided illnesses caused or made worse by work, and supports them
within this sector can vary widely. through programmes that:
It excludes the preparation of food or drinks that are not fit G Promote a safe and healthy working environment
for immediate consumption or that are sold through G Provide information and advice
G
wholesale or retail.
Carry out inspections and investigations
This publication is colour coded. Each section has a different G Where necessary, take enforcement action to ensure
coloured tab. compliance, and
G Develop legislative proposals
Page 4 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars
1.2 Parts of Safe Hospitality
Part 1 - General
Main risks, Workplace, Machinery, Leisure centres, spas, swimming
1 General Chemical Safety, Stress, Bullying 5 Leisure Areas pools, External Leisure Areas
including groundskeeping
2 Kitchen Equipment found in most kitchens - 6 Machinery in Equipment not commonly
ovens, deep fat flyers, ventilation larger premises found in smaller premises
Equipment
Pub cellars, Bar areas 7 Health & General duties, the law
3 Bars Safety Laws
4 Accommodation Housekeeping, laundry
& Housekeeping
Page 5 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars
1.3 Good Practices
Part 1 - General
There are many examples of good practice found in the
accommodation and food service sector. Some examples are
given below. Employers may wish to consider if the
following would improve safety in their own workplace:
Wheels or castors fitted to the legs of machines,
equipment, furniture so that it can be moved easily
A locked cage fitted around machines to prevent
unauthorised use
New staff using knives required to wear a cut-proof
glove on their non-knife hand for the start of
their training
Use a start-of-shift and end-of-shift checklist for
essential safety precautions
Routine area-by-area audits carried out to enable
self assessment, leading to improvements
Page 6 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars
1.4 Manual Handling
Part 1 - General
Manual handling accounts for over one-third of all reported Manual Handling Risk
incidents in the hospitality sector. Manual handling is the Assessment Approach Manual
main cause of injury at work. Manual handling problems can Handling
A risk assessment must be 34%
lead to debilitating long-term illnesses and cause a great deal
of pain and discomfort. Sufferers can be forced to leave their carried out on all manual All other
37%
jobs and, in severe cases, are unable to work at all. handling. The risk assessment Slips, trips
should involve the following and falls
Loss of control 23%
Manual handling requirements only apply to lifting, putting steps: of hand tool
6%
down, pushing, pulling, carrying or moving a load, where
the characteristics of the load pose a risk or the ergonomic 1. Observe the Task
conditions of the activity are unfavourable. Where manual Involves a detailed description
handling of loads involves a risk of injury, the employer must of job and breakdown of
avoid or reduce the need for such manual handling where key stages
possible.
2. Collect Technical Details
A risk assessment must be carried out on all manual handling.
Examples include weights, dimensions of work area,
The risk assessment should identify risks and controls,
frequency, duration, environmental factors
including both engineering and organisational, to avoid or
reduce the risk of injury. This must be done in consultation 3. Identify Risk Factors
with staff. The results must be recorded, controls put in place,
and the findings communicated to staff. Use factors in Schedule 3 of the General Application
Regulations 2005 at www.hsa.ie
Employees should be consulted when protective measures
related to manual handling are taken. This could include 4. Develop solutions and plan of action
information and training on new mechanical aids to handle What changes can be made to the work activity?
heavy loads. Training needs to be specific to tasks. It is not a
When will changes be implemented?
substitute for the reduction or avoidance of manual
handling risks. What are the training needs?
Page 7 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars
1.4 Manual Handling Cont’d
Part 1 - General
Manual handling training is only part of an approach 4 Break up large load
primarily focused on ergonomic controls. Find time to handle smaller loads
1 Avoid Manual Handling Make several trips if needed
Wherever possible, avoid handling loads Organise your time
Do objects really need to be handled? Allow the correct amount
Can you use a mechanical aid? of actual time needed
Wherever possible fit castors/ Order smaller containers if needed
wheels so that items can be 5 Ask for help
wheeled, instead of being lifted If you need, ask for help
Can you push or pull instead Agree the method/ technique
of lifting? with colleague before lifting
Be aware of where mechanical Do not be afraid to ask for assistance
Ask people to help handle load
aids are
2 Use trolleys provided Ask people to hold doors
Use trolleys in kitchens as well as stores Do not handle load on your own if too heavy for you
Ensure trolleys are in good condition
Ensure the trolley is suitable for the task
6 Keep walkways clear
Avoid tripping hazards
3 Assess before handling Look out for steps, trailing cables
Do you really know how heavy it is? Never store items in walkway
Check anyway Consider assessing walkway
Is it hot/ cold? before handling load
It it unstable? 7 Bend your knees
Are there sharp edges? Use knowledge and training
Where will you put it down? Bend your knees
Page 8 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.4 Manual Handling Cont’d
Part 1 - General
Checklist For Further Information
Use the checklist in the Safety toolkit and short guide to Guide on Manual Handling Risk Assessment in the
manual handling regulations at www.hsa.ie to assess Hospitality Sector at www.hsa.ie
manual handling.
Full guidance on manual handling regulations at
www.hsa.ie
Safety toolkit and short guide to manual handling
regulations at www.hsa.ie
Manual handling section of the website at www.hsa.ie
Preventing back pain and other aches and pains to kitchen
and food service staff from www.hse.gov.uk
Health and Safety for Waiting Staff from www.hse.gov.uk
Page 9 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.5 Slips, Trips and Falls
Part 1 - General
Slips, trips and falls account for a considerable proportion Safeguards
of work-related accidents. About one in five of these Manual
1 Spills
incidents result in an absence of more than one month so Handling
the consequences are potentially serious. Deal with spills straight 34%
All other
away
Use absorbent material
Slips, trips and falls: 37%
G Are very common
Slips, trips
and falls
to soak up the spill Loss of control 23%
G Are very common in sectors not regarded as Locate absorbent
of hand tool
6%
very dangerous materials near likely spills
G Often result in lengthy absence Avoid using a wet-cleaning
G Can be prevented easily
approach that may just spread
the potential danger area
Slips are caused by the presence of substances such as Consider nominating one person each shift to be
water, grease, oil, etc on the floor arising from work or in responsible for spills
Consider using spill kits
some cases the weather. Slip hazards can be found on both
Identify areas at high spill risk
wet and dry surfaces.
Trips can be caused by such features as electric cables or air
hoses, curled-up carpets, uneven floor surfaces and steps, or
2 High-risk Areas
discarded work items.
a. Transition Areas
Identify areas where pedestrians are moving from wet
The hazards listed above are so ordinary and commonplace
that people often accept them as part of life until someone
ground surface to a dry ground surface, e.g. entrances
Take precautions to remove excess moisture from
has an accident and is hurt.
footwear
Mats must be properly designed and installed
Mats must be placed on actual pedestrian traffic
routes, where people actually walk
Page 10 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.5 Slips, Trips and Falls Cont’d
Part 1 - General
b. Level Changes d. Cables and Hoses
Identify areas where levels change, e.g. slopes/ Identify trailing cables and hoses
ramps, steps/ stairs, unexpected holes, bumps, slopes, Identify poorly sited gas, liquid supply points
drainage channels Identify poorly sited electrical outlets
Ensure slip resistant surface Site electrical outlets to avoid trailing cables
Provide proper lighting Use retractable reels for hoses
Highlight changes in level
Ensure proper drain covers e. Poorly maintained flooring
Keep top & bottom of stairs Identify and repair poorly maintained, damaged
clean & tidy floors
Avoid having to carry items on Take steps to prevent future damage
stairs, e.g. by use of dumb waiters
f. Mats, rugs
c. Sources of liquid Identify mats and rugs – these may be either
As well as leading to a moist/wet floor, sources of liquid decorative or functional
could lead to a damaged floor over time Can be hazardous if not properly designed/ fitted
Identify sources of moisture e.g. equipment using Use heavy mats
water/ liquid, wash-up , and cleaning store, toilets, Recess mats into flooring
Use weighted edges
grapes, flowers, plants, deep fat fryers
Fix edges
Don’t forget hanging baskets
Repair flooring properly
Highlight edges
Use proper mats
Ensure adequate local
drainage
Ensure slip resistant footwear
Page 11 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.5 Slips, trips and falls Cont’d
Part 1 - General
g. Slippery surfaces 4 Environmental Hygiene
As a rule of thumb, high gloss, Housekeeping is vital -
highly reflective = high risk especially when busy
Pendulum testing can be used to scientifically assess Don’t leave tidy up until
floors the end of shift
Consider changing or treating floor surface – this Keep floors & access
might include addition of slip resistant materials routes clear
Use the simple flooring table in HSE UK Stop slips in Keep particularly messy
kitchens - A good practice guide to help assess your operations away from
floor pedestrian routes
Chemical treatment (etching) may be possible Ensure cleaning staff have received proper training,
Other methods such as non-slip strips may assist instruction and demonstrations where required
Provide cleaning staff with slip resistant footwear
3 Over-used warning signs Assess the floor to see if cleaning
Warning signs, such as warning triangles, do not provide is actually required
a physical barrier to keep people away from wet floors As far as possible, dry cleaning
Safety signs do not substitute for necessary (e.g. a dry microfibre brush)
protective measures should replace wet cleaning
For programmed/ routine floor cleaning, use a Clean floors at times when there
system that keeps pedestrians away from wet, moist will be little or no traffic
floors, e.g. physical barriers Wherever possible cordon off
Warning signs alone may not be adequate for many the floor area being cleaned
circumstances using a barrier. (Safety signs do
Warning signs must be removed when they no not substitute for necessary
longer apply protective measures)
Page 12 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.5 Slips, trips and falls Cont’d
Part 1 - General
Organise cleaning to provide dry paths through Footwear that performs well in wet conditions might
areas being cleaned not be suitable where there are food spillages. Sole
Where wet cleaning, use water at the right tread needs to be kept clear of waste. If they
temperature and detergent constantly clog up, the sole design is unsuitable for
Remove excess liquid to assist the floor drying your workplace
process. As far as possible, clean the floor until dry Use footwear that
Staff have agreed to
5 Shoes (Safety Footwear) Staff like and will wear
Has a good tread pattern
The General Application Regulations state an
and a flexible sole
Has been tested in the actual
employer shall ensure personal protective
equipment (PPE) is provided where risks cannot be
workplace for slip resistance
avoided or sufficiently limited by other means
Is flat
These regulations require that the employer
Is comfortable and fits well (People might not
providing PPE should ensure it’s properly maintained
and replaced as necessary wear uncomfortable shoes)
Is reasonably easy to clean
Section 8(5) of the 2005 Act states that required PPE
should be provided free-of-charge to the employee Will be reasonably easy to maintain
Choose a shoe with a well-defined tread pattern, the Will last a reasonable time
more edges, the firmer the grip. Good tread pattern Provides a good grip
and a flexible sole are important and good slip
Consult with staff when choosing safety footwear resistance
Undertake a footwear trial before you buy.
Footwear marked ‘slip-resistant’ may not perform
well in your workplace
Page 13 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.5 Slips, trips and falls Cont’d
Part 1 - General
Avoid For Further Information
Open-toed shoes
Simple Safety® sheets for retail and food and drink at
Sandals www.hsa.ie
Flip-flops
Heels , high heels There is much useful material on the HSE website
Smooth soles and www.hse.gov.uk, including…
Clogs with no ankle strap/ grip G Preventing slips and trips in the workplace
With clogs, ensure an ankle strap is in place and
G Preventing slips and trips in kitchens and food service
used properly
If you use safety overshoes, check that they provide G Health and Safety for Waiting Staff
adequate slip resistance G Safety footwear guide in Stop slips in kitchens
Put in place routine checks of slip resistant G Slips, trips and falls Resource Centre
G Slip-Resistance Testing Of Footwear For Use At Work
footwear. Check the soles of shoes
Put in place a system to replace slip resistant
footwear as required G Safe use of cleaning chemicals in the hospitality
industry
How to apply the directive 89/686/EEC - PPE Guidelines at
http://ec.europa.eu/enterprise
Use Chemicals Safely at www.hsa.ie
Risk Assessment of Chemical Hazards at www.hsa.ie
Page 14 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.6 Cuts
Part 1 - General
Use scissors or retractable blade for opening
Hotel staff injured
Cuts are a major risk
in safety lapse
in Accommodation bags/boxes
and Food Services Do not use a knife to taste food
In one case, 17 year-old kitchen
Activities. Many
assistant suffered a cut wrist as he
accidents occur
2 Cut away from you
slipped on a wet floor and put his
because items slip
Always cut away from you
when they’re being hand through a glass bowl.
He said: “There was no “caution Never cut towards yourself
wet” sign. I was taken to hospital by
cut or knives don’t
Cut down onto a proper cutting
the owner and needed four stitches
move in the direction
in my wrist and my knuckle had to
required. In many board
cases large kitchen be glued up.” Ensure item being cut is secure
knives are used for and cannot roll/ topple
tasks where a smaller,
safer knife could be used.
3 Store knives securely
Consider having new staff using knives wear a cut-proof Store knives securely in the proper areas
glove on their non-knife hand for the start of their training. Ensure proper storage is provided
Consider having staff wear a cut-proof glove on their non- Label storage area as required
knife hand while doing intricate or difficult operations, e.g.
Do not leave knives lying around in sink areas, on
boning.
workbenches, etc.
Safeguards 4 No knives in the sink
1 Don’t use a knife Do not leave knives soaking in
Don’t use a knife unless you have to a sink full of water - they are an
Consider using pre-cut food rather than having to invisible hazard
use knives Provide a designated area for
Order supplies in easy-open containers dirty knives and inform
everyone
Page 15 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.6 Cuts Cont’d
Part 1 - General
5 Never cut in your hand For Further Information
Cut or chop on a board - never in your hand Health and Safety for Waiting Staff from www.hse.gov.uk
Ensure a proper cutting surface is provided
Particular risk for bar staff cutting lemons Simple Safety ® sheets for retail and food and drink at
www.hsa.ie
6 Wash knives safely
Hold the handle and use a brush when washing
sharp objects
Important when washing knives in the sink
Risk of injury if a brush is not used to clean the sharp
edges of the knife
Always load knives in dishwashers with the point
downwards
7 Use the right knife
Do not use a very large sharp knife unnecessarily e.g.
when cutting bread, etc.
Remove all knives that are not needed
Try to use safety-knives, retractable blades, etc.
Page 16 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.7 Falling Objects
Part 1 - General
Falling objects may be Some examples of the storage of heavy items at a
particularly dangerous. As far as height:
possible avoid storing items at G Heavy salad buckets in cold room
G Heavy mineral crates stored on the top shelving
height – consider safer
G Heavy saucepans above sink
alternatives wherever possible.
Great care must be taken
stacking items at a height,
especially containers of liquid 3 Inspect the storage area regularly
likely to slosh around when
Make sure shelves are stable
moved or heavy or awkward
items. Ensure shelves are properly supported
Check no overloading
Ensure items stored in proper areas
Safeguards Ensure regular formal inspections
1 Don’t overload shelving
Ensure shelving can support the weight you put on it 4 Report damaged shelving
If in doubt, ask a manager Do not presume someone else
If possible, consider marking shelving with their will report damaged shelving
maximum weight Physically show manager the
Overloaded shelving/storage more common in damaged area
private rather than in the public area Damaged shelving must be
repaired
2 Don’t store heavy items above shoulder height Don’t use damaged shelving
They’re dangerous if they fall until repaired/ replaced
They’re more difficult to move
Page 17 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.7 Falling Objects Cont’d
Part 1 - General
5 Store awkward items e.g. lids safely For Further Information
Do not stack lids on top of saucepans on high Simple Safety ® sheets for retail and food and drink at
shelving www.hsa.ie
Always store knives safely
Provide separate storage areas for awkward items
Label these areas properly
Ensure they can hold items safely
6 Don’t store unstable loads at a height
Do not store unstable loads, e.g. sacks of foodstuffs,
above shoulder height
Never store unsealed liquid at height
Label unstable loads if needed
7 Wear the correct protective clothing
Steel toe shoes where needed
This is the last line
of defence – ONLY
to be used if other
options cannot
protect fully
Page 18 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.8 Fall from height
Part 1 - General
Prevent anyone falling a distance liable to cause
Hotel failed to
Legally “Work at
assess roof top
height” means a place personal injury
Ensure all work at height is properly planned,
work roof risk
where a person could be
injured by falling, even organised, supervised and carried out
at or below ground Ensure the place where work at height is done is
The owners of a
level. Work at height
luxurious Hotel
safe
Ensure all work at height takes account of weather
also includes access and
egress from such places. have been
prosecuted for conditions
health and safety Ensure those involved in work at height are
Regulations deal with all offences after two workers were
taking down a flagpole from a
instructed and trained
“tiny” fourth floor roof without
work at height where
Measures to protect a group of people should be
safety equipment.
there is a risk of personal
injury. Regulations set given priority over measures that protect one
out the key individual at a time, e.g. roof edge protection rather
requirements for safe working at height and provide than individual harnesses
guidance on equipment. Ensure equipment for work at height is
appropriately inspected
Ensure the risks from fragile
Safeguards surfaces are properly
Avoid work at height where this is reasonably controlled, e.g. skylights properly
practicable, e.g. can work be done from the ground? covered
Use work equipment or other measures to prevent Control the risk from falling
falls where you cannot avoid working at height objects
Ladders may be dangerous. Follow the precautions Use the most appropriate access equipment
in Using Ladders Safely - Information Sheet at Changing light bulbs may pose a particular hazard
www.hsa.ie and requires specific controls and equipment
Page 19 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.8 Fall from height Cont’d
Part 1 - General
Checklist For Further Information
Use the checklist in the Safety toolkit and short guide to Using Ladders Safely - Information Sheet at www.hsa.ie
manual handling regulations at www.hsa.ie to assess
manual handling. Full guidance on work at height regulations at www.hsa.ie
Safety toolkit and short guide to work at height regulations
at www.hsa.ie
Work at height frequently asked questions at www.hsa.ie
Page 20 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.9 Burns and Scalds
Part 1 - General
Brewer y fined
A blast of heat or steam 2 Use oven gloves
€10,000 for
can be released when
Use oven gloves provided
s
chef’s burn€10
opening hot oven doors,
Avoid using a tea towel instead
saucepan lids, etc. Steam
Take care that gloves fit properly
,000
can cause very serious
A brewery has been fined
after the head chef at one of its
burns. Oil in deep fryers is Ensure you have a proper grip before moving
pubs received serious burns from a
deep-fat fryer, leaving her
particularly hazardous.
psychologically unable to work. 3 Keep floors clear
Safeguards Keep floors and access routes clear
Practice good housekeeping
1 Do not carry hot
containers A slip/trip can lead to a burn/scald injury
Do not carry hot
Never place hot containers on the floor
Establish safe cleaning and oil draining procedures
containers
especially across busy areas
Let containers cool first 4 Don’t reach across hot surfaces
Store containers with hot Do not lean across hot stoves
liquid on a flat level Walk around the side where possible
surface Switch flames off before leaning over gas rings
Never use wet cloths to
carry hot items 5 Open lids away from you
Plan to avoid the need to Open lids away from you and others to prevent the
carry
Ensure handles are secure
rise of steam as well as splash back from liquid food
Never leave cooking pots so that the handles overlap
on containers – pots, pans, the stove edge
etc.
Page 21 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.9 Burns and Scalds Cont’d
Part 1 - General
6 Observe “Caution Hot” signage
Ensure proper signs in place For Further Information
Assess all areas
to see if signs Health and Safety for Waiting Staff from www.hse.gov.uk
needed Simple Safety ® sheets for retail and food and drink at
www.hsa.ie
2 Lower food slowly
Lower food into
fat or hot liquids
slowly
Hot oil
splashback is a
risk when frying
Page 22 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.10 Construction
Part 1 - General
There have been a number of serious safety incidents in Be satisfied that each designer and contractor has
construction and maintenance involving contractors in adequate training, knowledge, experience and
Accommodation and Food resources for the work
Services Activities. Owners must Co-operate with the Project Supervisor and supply
be aware of their duties as necessary information
Retain and make available the
clients in the context of the
Construction Regulations, 2006.
Safety File for the
completed project
It’s important to remember that Provide a copy of the safety and
the definition of construction
health plan from the PSDP to
includes many activities such as
everyone tendering for the PSCS
Notify the Authority of the
installation of equipment, alteration, conversion, fitting
out, commissioning, renovation, repair and/or upkeep. The
dangers in a construction environment can be very different appointment of the PSDP where
from the dangers of a hospitality environment. construction is likely to take more
than 500 person days or 30 working days on the
approved form AF1 available at www.hsa.ie
Allow reasonable time for project completion
A “Guide for Clients involved in Construction Projects” is
Ensure that, in conjunction with the Project
available free of charge at www.hsa.ie.
Supervisors and contractor(s), you take all steps to
Construction Client Duties protect your staff including
Appoint, in writing, a competent Project Supervisor Prevent access by non-construction staff
for the Design Process (PSDP) before design work Advise staff of dangers and required safeguards
starts Ensure the area is kept clean and tidy
Appoint, in writing, a competent Project Supervisor
for the Construction Stage (PSCS) before For Further Information
construction begins
See “Clients in Construction – Best Practice Guidance” at
www.hsa.ie
Page 23 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.11 Workplace
Part 1 - General
Work areas should be large Checklist
enough to be safe and healthy
Use the checklist in the Safety
and be adequate with regard
toolkit and short guide to
to stability, ventilation, fresh
workplace regulations at
air, temperature and lighting.
www.hsa.ie
Pedestrians and vehicles must
be able to circulate safely. Traffic For Further Information
routes, entrances and exits must be kept clear. Floors, walls,
Full guidance on the workplace at
ceilings, roofs, doors and gates must be safe. Adequate
www.hsa.ie
toilet, washing and welfare facilities must be provided.
Employees working outdoors should be protected against
bad weather, slippery conditions, etc. Safety toolkit and short guide to the workplace at
www.hsa.ie
Arrangements for pregnant and breastfeeding employees
Workplace conditions information at www.hsa.ie
to lie down must be available.
Ventilation of kitchens in catering establishments from
Safeguards www.hse.gov.uk
Emergency exits must be kept clear
Appropriate fire fighting equipment must be
provided
Adequate cleaning arrangements must be in place
Minimum temperature must be 17.5 degrees for
office type work
Proper ventilation must be provided
Page 24 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.12 Automatic Light Switches
Part 1 - General
Adequate lighting is Safeguards
Automatic light switches should never be fitted
important to allow
people to move around
where safety critical tasks are carried out
Automatic light switches should never be fitted
safely. It’s particularly
important where
people are carrying where a loss of light is very likely to cause an
items that may be accident or injury
hazardous. Many Automatic light switches may not be suitable for
premises use automatic staircases
light switches to control The motion sensor(s) that activate the light should
costs so that lights are off be set to illuminate the area before a person enters
unless someone is present in the area. It’s important that it
The motion sensor(s) that activate the light should
these lighting systems are properly designed and installed.
cover the entire area that the light illuminates. Any
Automatic lights should be organised so that they will not movement in any part of the area should switch the
switch off while a person is present in the area for which light on instantly
The sensor may cover an area where a person could
illumination is required. The sensor should be set to allow
for this situation
be motionless for a time. Therefore, the timer
should be set to switch to safeguard this situation
All parts of the system must be properly maintained,
e.g. regular cleaning of the motion sensor
Page 25 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.13 LPG/ Gas Safety
Part 1 - General
Liquified Petroleum Gas or LPG. (normally sold as BUTANE Gas appliances, including boilers must be checked by
or PROPANE) is supplied as a liquid under pressure and a competent person on a periodic basis, in
subsequently vaporised for use as a fuel. The main hazards accordance with manufacturer’s instructions or at
are leakage (as a gas it will sink least annually. Priority should be open flame systems
to the lowest possible level) where there is a risk of poor combustion or where
followed by ignition (when flues pass through occupied spaces
mixed with air it is highly Store all cylinders (full or empty) externally in a
flammable and potentially
secure well ventilated compound. Do not store
explosive).
below ground level, or adjacent to openings into
buildings or drains
The safety precautions vary Keep storage areas clear of combustible materials
depending on the quantity and ignition sources and clearly mark with warning,
being stored and the containers used (i.e. cylinders,
no smoking and fire procedure signs
Provide and maintain
cartridges or bulk tanks). Advice on all aspects of siting,
storage and use should be sought from your L.P.G. supplier.
suitable fire fighting
equipment, e.g. dry
Safeguards powder extinguishers, and
Ensure staff know where the gas shut off valve is ensure it is readily
and how to use it. It should be located in a safe area accessible
(away from cookers and heat) and clearly Store cylinders in an
signposted upright position. Do not
A local isolation valve/ emergency shut off valve stack above 2.5m high
must be provided outside and must be clearly and leave sufficient space
accessible. It must be labelled indicating it’s purpose for access, cylinder removal and fire fighting
and show the “on / off” position Ensure all work on gas appliances is carried out by a
competent person. Check with suppliers for advice
Page 26 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.13 LPG/ Gas Safety Cont’d
Part 1 - General
In rooms where LPG appliances are used, ensure For Further Information
plenty of high and low level ventilation and provide
LPG content at www.hsa.ie
a readily accessible isolation point to switch off the
supply quickly in the event of an emergency
Carry out visual checks for damage to pipework and
Gas safety in catering and hospitality from www.hse.gov.uk
flexible hoses
Turn off cylinder valves at the end of each working
Putting Safety First - Natural Gas from Bord Gáis at
www.bordgais.ie
day
Presentation to Association of Irish Risk Management at
www.flogas.ie
I.S. 3213, Code of Practice for the Storage of LPG Cylinders
and Cartridges - available from NSAI
I.S. 3216 Code of Practice for the Bulk Storage of Liquified
Petroleum Gas - available from NSAI
IS 820: Non-domestic gas installation - available from NSAI
Page 27 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.14 Staff Security
Part 1 - General
The main risk is to bar and no large earrings, etc.
reception staff. Robbery of Report all incidents
stock or cash and difficult Do not resist attacker, comply
customers can expose staff with their instructions
Technically any manager / bar
to a risk of violence.
person who has to carry out
Safeguards “security type activities” i.e.
If you send out refusal of admission, monitoring
deliveries, limit the amount of cash and control of customer
carried by delivery drivers and make this public behaviour on the premises,
information refusal of service, removal of
Avoid establishing a predictable banking routine
such persons from the premises,
should be trained and licensed in accordance with
where, for example, where cash is lodged at the
the Private Security Authority.
same time each week
Watch staffing levels and ensure a male/female
Further details on www.psa.gov.ie, Private Security
Services Act 2004, etc.
balance especially at night
Lock and secure the workplace appropriately
Use properly planned cash handling systems, e.g. For Further Information
consider a system where an off-site person holds the Lone Workers content at www.hsa.ie
second key for cash holding devices
Train staff to recognise warning signs & handle
Guidelines for Employers, Employees
and Clients involved in the Cash in
themselves and the situation Transit Industry at www.hsa.ie
Consider the use of alarms and CCTV, e.g. panic The Private Security Authority at
alarms, no movement alarms, etc.
Avoid lone working where possible
www.psa.gov.ie
Wear appropriate dress code - clip on tie, no scarves,
Page 28 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.15 Fire Safety
Part 1 - General
Site/fix heaters so they cannot be knocked over and
Pub owner fined
Electrical faults in
for fire safety
wiring, lights and they are away from combustible materials, e.g.
equipment, burning furnishings
fat and grease, flare- Avoid heaters with exposed
The owner of a fire-damaged pub
was ordered to pay more than
ups in cooking heating elements
With real fires, avoid burning
€20,000 after admitting seven
appliances are the
health and safety offences.
main causes of fires.
material that expels hot
Last March, a fire caused by a
Poor or no
faulty gas-fired fryer damaged 60
material
With real fires, ensure the
maintenance of gas
per cent of the kitchen.
appliances can cause
incidents. surrounding floor cannot catch
fire
Staff training is Regular inspection and maintenance of appliances
critical and must cover by competent people is ssential
a) the details of the emergency plan To help prevent fires, remove dirt and deposits in
ventilation filters and ducting
Train housekeeping staff to spot and report fire
b) periodic fire drills to check that the plan works, and
c) peoples roles within the emergency plan. risks, e.g. faulty wiring
Carry out regular tests of automatic fire detection
Safeguards equipment
Ensure that all means of escape are properly Carry out periodic checks of emergency exit routes,
maintained and kept free from obstruction, e.g. that doors are in working order
unlocked and easy to open Never wedge fire doors open. Fire doors must close
Ensure that the fire alarm can be heard in all parts of automatically in the event of a fire
the building including the stores
Ensure electrical systems are checked regularly and
faults reported and repaired immediately
Page 29 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.15 Fire Safety Cont’d
Part 1 - General
For Further Information
Department of the Environment, Heritage and Local
Government’s “Code of Practice for the Management of
Fire Safety in places of Assembly” at www.environ.ie
LPG content at www.hsa.ie
Gas safety in catering and hospitality from www.hse.gov.uk
Department of the Environment, Heritage and Local
Government’s Fire and Emergency Services Website at
www.environ.ie for various leaflets including for example
the Guide to Fire Precautions in Hotels, etc.
See the other relevant sections of “Health and Safety in
Hotels, Restaurants, Catering and Bars” (this document),
e.g. emergency precautions
Page 30 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.16 Noise
Part 1 - General
Councils help firms turn the table
G Restrict access
G
on noise
Provide warning signs and hearing protection
G Hearing protection must be worn
Local authorities have joined G
together to raise awareness of the
Provide hearing checks
importance of protecting staff at
pubs and clubs from damaging
their hearing by loud music. Safeguards
Personal stereos should not be
worn at work
Consider other methods of
As a rule of thumb you may be at risk if:
G You have to shout to be clearly heard by someone 2 work which eliminate or reduce
metres away exposure
G Your ears are still ringing after leaving the workplace Choose appropriate equipment, emitting the least
G The noise is intrusive – like a vacuum cleaner – for most possible noise
of the day Provide adequate information and training on
G You work in a noisy industry, e.g. construction, canning equipment
or bottling, etc. Consider noise reduction by
G There are noises due to impacts such as caused by technical means, such as
hammering shields, enclosures and sound
absorbent coverings,
When noise exposure exceeds the exposure action value (80 or damping or isolation
Organise work to reduce noise
dB(A)), information, training and hearing protection must
be provided.
by limiting duration and
If the upper exposure action value (85 dB(A)) is exceeded, intensity of exposure, and
G Establish and implement technical and/ or appropriate work schedules
organisational measures to reduce exposure to noise with rest periods
Page 31 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.16 Noise Cont’d
Part 1 - General
Dishwashing areas may exceed noise limits at peak For Further Information
times – consider how dishwashing can be done more Full guidance on noise regulations at www.hsa.ie
quietly and/or relocating dishwashing
Consider the safeguards and precautions in Safety toolkit and short guide to noise regulations at
The Noise of Music for bars and nightclubs. www.hsa.ie
Noise content at www.hsa.ie
The Noise of Music publication at www.hsa.ie
Guidelines on Hearing Checks and Audiometry Under
General Application Regulations 2007 at www.hsa.ie
Page 32 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.17 Safety Signs
Part 1 - General
This section includes signboards and acoustic, verbal or Safeguards
Where hazards cannot be avoided, employers must
hand signals. Signboards use a combination of shape,
colour and a symbol or
pictogram. Only information assess and reduce risk
authorised in Regulations Where hazards cannot be avoided or reduced,
may be displayed on safety employers must put in place appropriate signs
signs. Signs should not Safety signs must never be a substitute for necessary
include text. Text may be protective measures
included on a The risk assessment and safety statement should
supplementary signboard. identify necessary signs
The objective of the system of safety signs is to draw
Employees must be provided
with information and
attention rapidly and unambiguously to specific
instruction.
hazards
Signboards with text in place before 1 November 2007 Safety signs may only be used to give information
should be replaced by 1 January 2011. related to safety
The effectiveness of safety signs is dependent on
Colour Meaning or Purpose Instructions & Information provision of full information
Prohibition sign Dangerous behaviour The instructions in the table shown apply to all signs
RED Stop, shutdown, emergency cut-out devices
Danger alarm Evacuate incorporating a safety colour
Fire-fighting equipment Identification and location
YELLOW Warning sign Be careful, take precautions
or AMBER Examine For Further Information
BLUE Mandatory sign Specific behaviour or action The full guidance on safety signs regulations at www.hsa.ie
Wear personal protective equipment
GREEN Emergency escape, Doors, exits, routes, The safety toolkit and short guide to safety signs
first-aid sign equipment, facilities
No danger Return to normal
regulations at www.hsa.ie
The safety signs content at www.hsa.ie
Page 33 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.18 First Aid
Part 1 - General
Regulations deal with the Checklist
requirement to provide
Use the checklist in the Safety toolkit and short guide to
first-aid equipment at all
first aid regulations at www.hsa.ie
places of work where
working conditions require
it. Depending on the size
and/ or specific hazards of
For Further Information
the place of work, trained Full guidance on first aid regulations at www.hsa.ie
occupational first-aiders
must also be provided. Safety toolkit and short guide to first aid regulations at
www.hsa.ie
Apart from some exceptions first-aid rooms must be
provided where appropriate.
First aid content at www.hsa.ie
Information must be provided to employees or safety
representatives (or both) as regards the first-aid facilities See the other relevant sections of “Health and Safety in
and arrangements in place. Hotels, Restaurants, Catering and Bars” (this document),
e.g. emergency precautions
Safeguards
Adequate and
appropriate first-aid
equipment must
be provided
Emergency services
telephone numbers
must be displayed
Page 34 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.19 Electricity
Part 1 - General
Plug and cable connections should be checked and
Dangerous
Electrical hazards
electrics exposed
include: maintained in good repair
G Electrical shock Ensure equipment is tested as needed by a
by council
G Burns sustained at competent person and any necessary work safely
completed by a competent person
Prevent unauthorised
the point of
In a random
contact, or due to
survey of 10
arcing access to switchboards
G Fires commercial and fuse-boards. Keep
premises
G Injuries due to including pubs,
them secure
muscle spasm clubs, gardens
Ensure fuses/ miniature
centres and
d
restaurants, a Council found all faile
causing for circuit breakers are
electrical safety tests.
example a fall properly identified and
from a ladder clearly labelled
Provide adequate sockets
The law deals with safe use of electrical equipment and to prevent overloading
installations and work on or near electrical equipment. It and the need to use
also imposes duties on persons who design, install, adaptors
Ensure electrical equipment and electrical
maintain, use or are in control of electrical installations.
installations are protected from ingress of moisture
Safeguards or particles and foreseeable impacts
Do not carry out any electrical work unless you are Ensure electrical equipment is protected from
qualified and have sufficient practical experience in danger from exposure to hazardous environments,
the work including wet, dirty, dusty or corrosive conditions
Ensure electrical equipment is properly installed and Do not site electrical controls, outlets where they
kept in good condition may become wet, e.g. potential splash zones near
sinks
Page 35 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.19 Electricity Cont’d
Part 1 - General
Train staff to carry out visual inspections and report Safeguards
faults, e.g. worn cable, scorching, loose connections
Use the checklist in the Safety toolkit and short guide to
into plugs, etc.
Ensure faulty equipment is taken out of use until
electricity regulations at www.hsa.ie
repaired (label as faulty or remove the plug to
prevent use) For Further Information
Ensure external cables are protected against damage
Full guidance on electricity regulations at www.hsa.ie
and the environment.
Never touch electrical equipment with wet hands
Safety toolkit and short guide to electricity regulations at
unless the equipment is designed for such contact
www.hsa.ie
Electricity content at www.hsa.ie
Page 36 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.20 Legionnaires’ Disease (rev 1)
Part 1 - General
Legionnaires’ disease is a form of pneumonia caused by flushed and allowed to stagnate.
some Legionella bacteria and it kills about 13% of those The likelihood of contracting Legionnaires’ disease is
infected. People may get infected when they breathe in related to:
G The level of contamination in the
tiny water droplets (aerosols) or droplet nuclei (particles
left after water has evaporated) contaminated with
Legionella bacteria. water source
Some potential sources of aerosols containing Legionella G The ability of the water source to
bacteria are: generate aerosols and
G The susceptibility of the person
G Cooling towers and evaporative condensers, even if
exposed to the contaminated
situated on the roof or in the grounds
G Spa pools/baths, whirlpool baths, Turkish baths, saunas
water e.g. over 40 years of age,
male, smokers or those
and steam rooms immunocompromised.
G Hot and cold water systems including showers, eye
washes and taps Safeguards
G Ornamental fountains and water features, particularly
Identify and assess the risk, for example, systems in the
indoors
G Horticultural misting systems, lawn sprinklers
workplace which contain / circulate water likely to be
>20°C and1.20 Legionnaires’ Disease (rev 1) Cont’d
Part 1 - General
Cold water systems should be maintained1.21 Emergency Precautions
Part 1 - General
The employer must Refrain from requiring employees to carry out or
provide adequate plans resume work where there is still a threat to their
and procedures to be safety
followed and measures Ensure employees take appropriate steps to avoid
to be taken in the case the consequences of the danger
Take action and give instruction to stop work and go
of emergency or serious
and imminent danger.
to a safe place
Ensure that an employee who leaves the place of
Safeguards work in the case of emergency is not penalised
The plans should because of such action
Ensure that access to specifically hazardous areas is
Provide measures for first aid, fire-fighting and
restricted only to employees who have received
evacuation taking into account the nature of the
appropriate training
work and the size of the place
Arrange necessary contacts with appropriate
emergency services (first aid, emergency medical For Further Information
care, rescue work and fire-fighting) See the other relevant sections of “Health and Safety in
Designate employees to implement these plans Hotels, Restaurants, Catering and Bars” (this document),
Ensure all designated employees have adequate e.g. emergency precautions.
training and equipment
In the event of an emergency or serious and imminent
danger the employer must:
Inform all employees of the risk and steps taken to
protect them
Page 39 Safety, Health & Welfare in Hotels, Restaurants, Catering & Bars1.22 Machinery/ Equipment
Part 1 - General
The definition
Butchers fined after
Safeguards
Where required get equipment that’s CE marked
of work
inquiry
Keep the manufacturer’s instructions/ manual safe
equipment
ranges from
The managers
complex and follow the advice given
machinery to and owners of a Ensure all machines are isolated from power when
hand tools. butchers shop not in use and especially before cleaning,
have been fined a
total of €20,500
maintenance, etc.
Regulations
after a 15-year-old Have equipment regularly maintained and
boy lost part of his
detail the inspected. Consider a routine inspection of all
requirements arm in a mincing
machine without a
machines and equipment, e.g. monthly
Ensure electrical equipment and electrical
to ensure work
guard.
His right hand was stuck in the machine
equipment can
re
at the butchers shop for 2 hours befo
installations are protected from foreseeable impacts
be used
just abo ve his
medics decided to amputate
and ingress of moisture or particles
Ensure proper controls are in place and machines are
without risk
including elbow in September.
information properly guarded
and instruction, Maintain lifting equipment
maintenance, control devices, guarding, inspection and Have lifting equipment properly examined and
examination, vehicle safety, lifting equipment and lifting inspected and maintain records
accessories. Make sure staff receive proper training and
instruction
Many machinery accidents are caused by incorrect
reassembly of machines and poor maintenance or non-use
of guards. A significant number of accidents are due to
inadequate isolation of machines.
Page 40 Safety, Health & Welfare in Hotels, Restaurants, Catering & BarsYou can also read
