Ashvale Waiting On Qualitative Risk Assessment Ref: - WON/14 Brian Urquhart

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James Henderson
5 years ago
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1 shvale Waiting On Qualitative ssessment Ref: - WON/14 Brian Urquhart 14

2 shvale Waiting On Qualitative ssessment Date of ssessment: 25/08/2014 ssessed By: BRIN URQUHRT Review Date: nnually ( ssessments to be reviewed annually or when changes to equipment or procedures.) Safety Safe Systems of Work/Control Measures Future ctions Site Layout and Specific hazards of the premises Polishing cutlery s Manager Waitress Trip Hazard - step at the bar entrance. ccess Difficulty Trip Hazard - trap door on restaurant floor Dumb waiter stability Burns and Scalds from hot water ll staff to be made aware of premises layout at induction prior to commencing work or prior to commencing work at a new branch. Swing doors entrance to and from kitchen. The dumb waiter drawer must not be overloaded as the dumb waiter can become unstable. Manager/Supervisor to monitor situation during the shift. Ensure any stair case is kept free of obstructions - nothing must be left lying on the stairs and all spills on stairs must be cleaned to dry immediately. Manager to monitor all equipment on an ongoing basis; report any dangerous defects to ICM; take dangerous equipment out of use and label it as such. Operations Manager to check all equipment as part of operations audits; report any dangerous defects to ICM; take dangerous equipment out of use and label it as such. Use cloth to handle hot cutlery while polishing. Ensure container is not overfilled with hot water. ny water spillages to be cleared up immediately. Do not leave containers with hot water on dumb waiter - risk of injury to young children, enquiring hands. Wipe knives on the blunt side, with the blade facing away from you. Manager to ensure staff are instructed on where and when they should polish cutlery.. = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 2 of 8

3 shvale Waiting On Qualitative ssessment Date of ssessment: 25/08/2014 ssessed By: BRIN URQUHRT Review Date: nnually ( ssessments to be reviewed annually or when changes to equipment or procedures.) Safety Safe Systems of Work/Control Measures Future ctions Setting up tables Waitress Cuts or lacerations from sharp knives. Puncture wounds from falling on to sharp cutlery. Back and upper body muscularskeletor injury. Waitress should check tables are stable. If a table is unstable and represents a risk to the safety of customers or staff this must be reported to the manager. Manager to take unstable tables out of use and label them as such and report this to the Maintenance Manager. Staff must ensure all trays, glassware, crockery and cutlery are free of defects prior to use ll staff should receive The shvale Health and Safety training course and TILE assessment training. Plate to be used to carry cutlery to the table - staff must not walk around with cutlery in their hands. This practice is unhygienic and unsafe. Distribute crockery and cutlery evenly on trays. Carry the weight that feels safe and comfortable. Know where the load is to go before moving it. Ensure route is clear before setting off. sk for help when carrying heavy or awkward loads, e.g. tables. Supervisor/manager must ensure fire exits are not blocked by tables. Carry glassware on a tray. Do not bang glassware together as this weakens the glass internally. = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 3 of 8

4 shvale Waiting On Qualitative ssessment Date of ssessment: 25/08/2014 ssessed By: BRIN URQUHRT Review Date: nnually ( ssessments to be reviewed annually or when changes to equipment or procedures.) Safety Safe Systems of Work/Control Measures Future ctions Operation and cleaning of the coffee machine Swing doors at kitchen Manager Kitchen Staff Burns and scalds from hot liquids. Upper body strain from moving machine to clean. Burns and scalds from hot food, plates or liquids. Collision with another person causing falls - cuts, lacerations, sprains, strains or broken bones. The manager must instruct staff on use of the machine following the manufacturer s instructions prior to using it. Staff who have not been shown how to use the machine must not attempt to use it. Follow manufacturer s instructions to fill and operate both small and high volume coffee machines. Follow manufacturer s instructions for cleaning of the machines. Machine must be isolated prior to moving. sk for assistance if the machine is too heavy or awkward to move. Electrical equipment is tested annually as part of a planned preventive maintenance programme. Manager to visually check equipment daily. ny dangerous defects to be reported immediately and equipment taken out of service and label it as such. Manager to ensure all new staff are aware of the entry and exit routes of swing doors at induction. Go through these types of doors sideways or backwards so that the body (and not the tray) pushes the door. Think, Don t Run! Collision can cause injury to customers and staff. Branch manager to place sign at swing doors highlighting fast moving area. = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 4 of 8

5 shvale Waiting On Qualitative ssessment Date of ssessment: 25/08/2014 ssessed By: BRIN URQUHRT Review Date: nnually ( ssessments to be reviewed annually or when changes to equipment or procedures.) Safety Safe Systems of Work/Control Measures Future ctions Carrying hot dishes or plates Burns and scalds Use a dry, thick, clean cloth (wet cloths transfer heat quicker and increase risks of burns). Warn customers (especially children) if plates, soup bowls, or pre-filled cups are hot. Clear up any spillages of liquids or food debris immediately. If there is a danger to staff or customers close off the area until the spillage is cleared away. ppearance Burns, trips Tie up long hair back or pin it up at all times to prevent it coming into contact with naked flames or becoming caught on items of jewellery when serving guests or caught on backs of chairs. Do not wear long, trailing skirts as they increase the risk of trips. Wear stable, properly fitting footwear to reduce the risk of slips, trips and falls. Footwear that covers the foot will delay heat penetration onto feet from spilt hot liquids. Review risk assessment annually = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 5 of 8

6 shvale Waiting On Qualitative ssessment Date of ssessment: 25/08/2014 ssessed By: BRIN URQUHRT Review Date: nnually ( ssessments to be reviewed annually or when changes to equipment or procedures.) Safety Safe Systems of Work/Control Measures Future ctions care during service ll staff Cuts and lacerations Sprains, strains, fractures, broken bones Burns and scalds Be aware that customers (especially children) may move suddenly or move their chair back just as their meal is being served. When beginning service let the customer know you. Observation skills required by all waiting staff. Inform your manager if you see that children are in danger if they are unsupervised by the adults who are responsible for them and behaving in a manner likely to cause an accident (i.e. kids running round without looking where they are going, particularly near doorways). Manager to politely inform customers of their concern for child s well-being and the well-being of other customers and of staff. If space is tight when serving, ask the customer politely if they can move to one side. Remember to watch out for trailing bags, briefcases and coats lying on the floor. Manager to ensure all staff complete Discovery Coaching Customer Care modules. If a customer is drunk or aggressive contact a member of the management team. Managers must ensure all staff are aware The shvale has a policy of zero tolerance to physical or verbal abuse - manager/supervisor to assess the situation and, if necessary, call the police = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 6 of 8

7 shvale Waiting On Qualitative ssessment Date of ssessment: 25/08/2014 ssessed By: BRIN URQUHRT Review Date: nnually ( ssessments to be reviewed annually or when changes to equipment or procedures.) Safety Safe Systems of Work/Control Measures Future ctions Carrying hot liquids. Handling Cash Manager Managers Burns and scalds. Do not overfill containers (e.g. soup bowls, pots of tea and coffee). Staff must use a tray when carrying hot liquids. Staff must place tray on table prior to removing containers of hot liquid. Staff must remind the customer that pots contain hot liquid. Staff must place containers of hot liquid out of the reach of children and tell the adults at the table that they are doing so to protect the child from a burn injury. Fingers trapped in the cash register. Violence from customers. Violence from criminals. Staff to take care when using the cash register. If a dispute arises over a customer s bill, ask a supervisor or manager to discuss the matter with the customer. If a customer becomes violent or aggressive inform a supervisor or manager. The shvale has a policy of zero tolerance to physical or verbal abuse manager/ supervisor to assess the situation and, if necessary, call the police. If a thief tries to steal from the cash register do not get involved in a scuffle, which may cause injury to yourself or others, allow the thief to take the money and call the police immediately. assessments to be reviewed annually. = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 7 of 8

8 shvale Waiting On Qualitative ssessment Date of ssessment: 25/08/2014 ssessed By: BRIN URQUHRT Review Date: nnually ( ssessments to be reviewed annually or when changes to equipment or procedures.) Safety Safe Systems of Work/Control Measures Future ctions Clearing away from the table Manager Customer Back and upper body muscularskeletor injury Slips, trips and falls Cuts and lacerations from broken objects. Staff are given information and instruction on manual handling techniques and TILE assessment as outlined in The shvale Health and Safety course. Staff must ensure all trays, glassware, crockery and cutlery are free of defects prior to use. Never use a broken tray, do not overload trays: ensure weight of items is evenly spread across the tray. Hold the tray with both hands if it is heavy or fully loaded. Only carry the weight that feels safe and comfortable. table of four covers alone can produce main course crockery and cutlery with a combined weight of 7kg. Stack plates of the same size together; never stack cups more than two high. Use a separate tray for glassware. When clearing without a tray, stack crockery on arm in balanced layers, positioning cutlery securely. Do not load up more than can be carried securely or comfortably. Dispose of any broken glass or crockery in a separate designated container or immediately into the bulk bin outside, taking care while handling. ssessments to be reviewed annually. = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 8 of 8

Ashvale Chip & Non-Battered Food Frying - Qualitative Risk Assessment Ref: - CNBF/14 Brian Urquhart

Ashvale Chip & Non-Battered Food Frying - Qualitative Risk Assessment Ref: - CNBF/14 Brian Urquhart shvale Chip & Non-Battered Food Frying - Qualitative ssessment Ref: - CNBF/14 Brian Urquhart shvale Chip & Non-Battered Food Frying - Qualitative ssessment Date of ssessment: 30/09/2014 ssessed By: BRIN