Ashvale - Qualitative Frying Range Risk Assessment Ref: - AFR/14 Brian Urquhart.

Transcription

1 shvale - Qualitative Frying Range ssessment Ref: - FR/14 Brian Urquhart. 14

2 Date of ssessment: 21 ugust 14 Review Date: nnually at shvale - Qualitative Frying Range ssessment ssessed By: BRIN URQUHRT Safety Safe Systems of Work/Control Measures Future ctions Operation of frying range Kitchen ssistant Maintenance Staff 1. Burns and scalds. 2. Slips, trips and falls from spilt fat. 3. Fire/explosion. 4. Strains and sprains from lifting and moving oil. Before you use the range your manager must go over the operating instructions for your range as outlined in the training pack which accompanies this assessment. Do not use the range until they have done this. Ranges are fitted with a working thermostat for user temperature control and a high temperature automatic cut-out device should the thermostat fail. Electricity supply switches and/or gas valves for the range are clearly marked and positioned where they can be safely operated to turn off the heat source if the oil or fat catches fire. ppropriate fire fighting equipment, a fire blanket and the close fitting pan lids for the pans, must be available in the vicinity of the frying range. Fire notices must be prominently displayed in all shops. If operators encounter thermostat failure they must contact the maintenance department ( ) immediately. Equipment with a failed thermostat must be isolated and marked clearly out of use due to thermostat failure. ll spillages must be cleared up immediately. n annual maintenance program is in place for ranges with ICM Limited. If you smell gas switch off the appliance and do not reuse until remedial action has been taken and follow the procedures outlined in The shvale Health and Safety training. If you are not sure where the gas is coming from go to where the main gas valve is situated and turn off the valve. Do not use any electrical switches or equipment, including telephones, or use a naked flame within the premises. Open all windows to allow the gas to dissipate and report to your fire assembly area. The range must be inspected and tested annually as part of the planned preventative maintenance programme. ssessments must be monitored and reviewed as necessary, at least annually and when new equipment is purchased. = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 2 of 13

3 Date of ssessment: 21 ugust 14 Review Date: nnually at shvale - Qualitative Frying Range ssessment ssessed By: BRIN URQUHRT Safety Safe Systems of Work/Control Measures Future ctions Operation of frying range (contd.) Topping up fat. Kitchen ssistant Minor burns from spitting hot fat. Major burns from overspill of boiling fat. Upper body and back Muscularskeletor injury. When you are safely away from the premises report the leak, call the National Grid on the Gas Emergency Freephone Number and then inform the Operations Manager. If an ignition switch fails repeatedly to ignite the gas it must be reported to the Chef or Manager. ll staff moving fat blocks to have received manual handling training as per The shvale Health and Safety training course. must drop pans down to filter box before placing fat into the pan or the fat in the pan must be cold (40 C or below) or alternatively a basket may be used to lower the fat gently into the pan when hot. to follow safe system of work as outlined in The shvale Health and Safety training course. Ensure all fryers are aware of correct lifting techniques as outlined in shvale Health & Safety Course and TILE assessment. ll fryers to receive annual refresher training on the risk assessments = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 3 of 13

4 Date of ssessment: 21 ugust 14 Review Date: nnually at shvale - Qualitative Frying Range ssessment ssessed By: BRIN URQUHRT Safety Safe Systems of Work/Control Measures Future ctions Lifting and moving fat from storage area to the range. Moving chip barrels from potato room to the range. Lifting buckets of chips from chip barrel into pans of hot fat. Moving of recycling container. Kitchen Staff Kitchen ssistant Upper limb and back Muscularskeletor injury. Muscular-skeletor injury to upper, lower limbs and back Staff are given information and instruction on manual handling techniques and TILE assessment as outlined in shvale Health and Safety course. Ensure all walkways are kept clear of obstructions at all times. Ensure all spills are cleaned up immediately Two employees to move chip barrels from potato room to the range area as a full barrel is too heavy for one to move alone. Two employees to move fat recycling bin if holding fat Fat recycling holding fat container must have lid secured with clip prior to moving it. Range area must be kept clear of obstructions at all times. Care to be taken when lifting buckets of chips. Staff are given information and instruction on manual handling techniques and TILE assessment as outlined in shvale Health and Safety course. Please Note: Staff must not use chip barrels to sit on. The chip barrels have not been designed for this purpose. Sitting on chip barrels can result in individuals injuring themselves. ssessments must be monitored and reviewed as necessary Monitor and review assessments as necessary. Managers to monitor conditions of the floor during a shift. ll accidents and near misses to be reported to the Operations Manager = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 4 of 13

5 Date of ssessment: 21 ugust 14 Review Date: nnually at shvale - Qualitative Frying Range ssessment ssessed By: BRIN URQUHRT Safety Safe Systems of Work/Control Measures Future ctions Wiping down range of hot fat spills Covering pans with lids Putting chips into pan and stirring chips in hot pans. Kitchen ssistant 1. Burns to hands and lower arms. 2. Possibility of hand slipping into range. 1. Hand could slip into hot fat causing serious burns. 1. Burns and scalds to hands, lower arms, neck and face. Ensure fryers and kitchen assistants are fully trained on hazards involving hot fat and hot surfaces as outlined in shvale Health and Safety course. Staff must use the wiper blades to wipe up spills on the range. cloth or paper towel may only be used if the lid is securely on the pan Managers to ensure staff are informed of potential serious burn hazard involved in this task. Branch manager to arrange the repair or replacement of lids which do not fit properly or are damaged. Supervisors/managers to visually inspect equipment weekly. ll fryers receive this ssessment and The shvale Health and Safety training course prior to working at the range. Monitor, review assessments. ccident book to be checked at each monthly audit. ll fryers and assistants to be given refresher training annually. Operations Manager to inspect equipment as part of new operations audits. Monitor and review assessments. ccident book to be checked regularly. Ensure all staff are aware of the importance of reporting of accidents. = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 5 of 13

6 Date of ssessment: 21 ugust 14 Review Date: nnually at shvale - Qualitative Frying Range ssessment ssessed By: BRIN URQUHRT Safety Safe Systems of Work/Control Measures Future ctions Working behind range. Use of metal spiders/tongs. Kitchen Staff Customers purchasing food or staff on breaks. 1. Strains, sprains broken bones. 2. Lacerations, cuts and bruising. 1. Small pieces of wire breaking from spider may be a choking hazard or cause laceration to mouth or throat. 2. Burns from hot equipment. Ensure floors are washed before shift begins. Ensure any packaging, cartons or paper are picked up if dropped on the floor. ll spillages and food debris to be cleared away immediately. Hazard warning sign to be sited at wet/greasy areas. Managers/Supervisors to monitor floor conditions during a shift and take appropriate action. Managers/Supervisors to report any defects, hazards to the Operations Manager. Staff must take faulty equipment out of use and report to supervisor immediately. ll equipment must be checked prior to use at the beginning of a shift. If a spider or tongs are submerged in hot fat they must be carefully removed and cooled down under running water or put in a safe place to cool down. This safe place must be known to staff as such and they must be informed that if a spider or set of tongs is placed there that they must be allowed to cool before touching. If spider breaks in the fat discontinue using pan and follow filtration procedures. Monitor and review assessments. Flooring to be checked during Operations Manager s audits. Spare spiders to be at the premises in case of faults. Review and monitor risk assessments. = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 6 of 13

7 Date of ssessment: 21 ugust 14 Review Date: nnually at shvale - Qualitative Frying Range ssessment ssessed By: BRIN URQUHRT Safety Safe Systems of Work/Control Measures Future ctions Maintenance. s Kitchen ssistant Maintenance Staff 1. Fire 2. Maintenance /Repair Work Maintenance of the range may only be undertaken by approved Corgi registered contractors. Only competent engineers are allowed to maintain or repair equipment. Restrict non-essential staff from the area. Electricity supply switches and/or gas valves for the range are clearly marked and positioned where they can be safely operated to turn off the heat source if the oil or fat catches fire. ppropriate fire fighting equipment, a fire blanket and the close fitting lids for the pans, must be available in the vicinity of the frying range. Fire notices must be prominently displayed in all shops. Maintenance staff must report to the manager or kitchen supervisor prior to commencing any tasks. You must cordon off any area where maintenance work is being undertaken. Equipment must be isolated and locked off prior to any work commencing. Engineer to check his equipment in and out of branch and inform the branch manager of any missing tools and equipment which may contaminate food. Branch managers are responsible for maintaining maintenance records at the branch. ssessments to be monitored and reviewed as necessary. = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 7 of 13

8 Date of ssessment: 21 ugust 14 Review Date: nnually at shvale - Qualitative Frying Range ssessment ssessed By: BRIN URQUHRT Safety Safe Systems of Work/Control Measures Future ctions Customers purchasing food. nybody coming into the takeaway. Slips, trips and falls at customer side of counter. Likelihood of strains, sprains and broken bones, cuts, lacerations and bruising Ensure floors are mopped regularly when weather conditions cause a hazard, e.g. heavy rain or snow. Hazard warning signs sited on door and walls of take-away. Hazard warning cone sited at take-away entrance. Mat sited at entrance to the take-away (contractor removes and replaces with cleaned mats.) Supervisor must ensure cables do not create a trip hazard. This is covered in The shvale Health and Safety training course Maintenance department to enclose cables to ensure customer safety. ll staff must be trained on customer care. Cable tracking to be installed. Working around hot surfaces ll staff in takeaway. Burns from hot surface. Care to be taken around the range, hobs, ovens, grills, hot cupboards. Staff must not fool around in the takeaway or the kitchen areas. Disciplinary procedures will be initiated against any individual involved in horseplay in the workplace. Manager/supervisors must report any faulty equipment to the maintenance department immediately. This is covered in The shvale Health and Safety training course ssessments must be reviewed as necessary Taking food in and out of hot cabinet. nybody in the vicinity of the range. Burns from dropping food from the hot hold into the hot fat. Being splashed by the fryer when getting food from hot hold unit. Restrict non-essential staff from the vicinity of the range. ll staff must remember that they are responsible for taking care of their own safety and the safety of others in the workplace and therefore must take precautions to prevent accidents occurring. Use of tongs to get firm grip on food. On the job health & safety training for all staff. ssessment to be reviewed annually = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 8 of 13

9 Date of ssessment: 21 ugust 14 Review Date: nnually at shvale - Qualitative Frying Range ssessment ssessed By: BRIN URQUHRT Safety Safe Systems of Work/Control Measures Future ctions Lifting and moving cans and bottled drinks from storage area to take-away ll staff Customer Care 1. ll staff in the vicinity. 2. Customers Theft and criminal activity. Take-away staff Cash handler Management Back and upper body Muscularskeletor injury 1. Physical or verbal abuse and stress 2. Physical assault Stress and physical assault. Staff must be given information and instruction on lifting techniques. When lifting and moving stock staff must lift only what they are comfortable lifting and is within their physical capabilities. Stock must be replenished outwith peak times to avoid carrying heavy items through the kitchen and into the takeaway when the areas are busy. Back corridors must be kept clear of obstructions. Slip mats must be kept in place at all times. ny spillages or food debris must be cleared away immediately and a hazard warning sign sited at hazardous area. Fire doors must not be propped open with fire extinguishers. Kitchen area walkways must be kept clear of obstructions at all times. Kitchen floors must be clean and any spillages cleared away immediately Managers/supervisors must ensure staff are given information on company policy on dealing with conflict within the workplace see DC 10. ll staff to undertake Discovery Coaching modules to ensure they provide a high standard of customer service. Staff must deal with the situation in a calm professional manner, and, if necessary, call for assistance from management. 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. Staff must not put themselves or others in danger of physical injury, or try to be a hero. The staff s wellbeing is of paramount importance to the company. ll staff to be given information on safe lifting and moving techniques. assessments must be reviewed annually. ll staff must complete the Discovery Coaching modules. assessments must be reviewed as necessary. assessments must be reviewed as necessary. = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 9 of 13

10 Date of ssessment: 21 ugust 14 Review Date: nnually at Manual removal of fat from range. It is no longer allowed for fat/oil to be pumped out of the range. Kitchen Staff shvale - Qualitative Frying Range ssessment ssessed By: BRIN URQUHRT Safety Safe Systems of Work/Control Measures Future ctions 1. Burns and scalds 2. Slips, trips and falls. 1. concise sign outlining the procedure for both draining and cleaning operations must be displayed near to the range. 2. Switch off the pan at the control as described in the training pack that goes with this assessment and allow the oil to cool for a minimum of five hours in a covered pan or in the drop pan, after which you must check the temperature of the oil using your probe thermometer before scooping out the fat. 3. Restrict non-essential staff from the area. 4. Do not transfer into the recycling container provided if above 40 C. 5. Only the recycling container provided may be used for this. 6. Hot fat (above 40 C) must not be handled manually. When moving hot fat around the range you must use the automated filtering system. 7. Do not leave containers of oil or scraps in corridors or walkways where they can be knocked over. 8. ll scraps must be disposed of in a covered metal bin and placed outside the shop at a safe distance from the building in case of self-ignition. 9. Only close fitting metal lids must be used for this bin. 10. Trainees should observe and only when the supervisor is confident the trainee is competent to undertake this task should they allow the trainee to do so, under strict supervision. 11. Ensure trainees are supervised and have been trained in accordance with the Induction Manual. 12. ny oil spillages must be cleaned up immediately. 13. Ensuring floor areas around equipment are completely clean and dry to avoid slip risks. 14. Problems can occur with the integrated pumps if pumping oil at 40 C, therefore fat will need to be decanted manually. ssessments to be reviewed as necessary. Ensure all fryers are given instruction and information on the hazards involved with draining ranges. = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 10 of 13

11 Date of ssessment: 21 ugust 14 Review Date: nnually at shvale - Qualitative Frying Range ssessment ssessed By: BRIN URQUHRT Safety Safe Systems of Work/Control Measures Future ctions Filtering Fat in the Frying Range. Kitchen ssistant Trainees 1. Burns and scalds 2. Slips, trips and falls from spills. Ensure that the drop pan is empty. Ensure that the pan to be drained is switched off. Optimum temperature for filtering fat is between 150 o C and 170 o C s must open valve to allow fat to filter into the drop down pan before removing the filter for cleaning. Only trained staff must undertake this task. concise sign outlining the procedure for both draining and cleaning operations must be displayed near to the range. When the pan is completely drained of fat, remove the pan filter using the spike, placing the contents into a metal container. Trainees should observe and only when the supervisor is confident the trainee is competent to undertake this task should they allow the trainee to do so, under strict supervision. Managers and Supervisors must train staff in the use of the range. list of areas to be covered are included at the end of this section. Training must be recorded in the employee s record card and signed off by the employee and the manager. Managers must monitor and review training of staff, trainee fryers must be supervised at all times. = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 11 of 13

12 Date of ssessment: 21 ugust 14 Review Date: nnually at shvale - Qualitative Frying Range ssessment ssessed By: BRIN URQUHRT Safety Safe Systems of Work/Control Measures Future ctions Cleaning the range Kitchen ssistant 1. Burns and scalds 2. Slips, trips and falls from spilt oil or fat. Staff should clean the range in accordance with the manufacturer's operating instructions as follows: remove crumbs from pan with a towel and empty crumb catcher. Cleaning products must be diluted in accordance with manufacturer's guidelines. COSHH ssessments and Safety Data Sheets are kept in the Manager's office and staff receive COSHH training at induction and during The shvale Health and Safety training course. Baffles to be removed and cleaned in the dish washer. In small shops baffles must be soaked in the deep sinks and then cleaned. Pans below hot cupboard which are being cleaned must be covered with the lid provided by the manufacturer. You must only use a damp cloth and Esteem when cleaning hot cupboards. Remove perspex from hot hold cupboards and clean thoroughly. Racks must be removed and hot hold cleaned. ny accidents which occur must be recorded in the accident record book held in each shop. Managers must ensure all staff are aware of location of accident book and first aid box. ll accidents must be reported to Operations Manager. Rubber gloves should be worn when wiping out pans. ccident record book must be monitored by the Operations Manager during audits. ssessments reviewed as necessary. = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 12 of 13

13 Date of ssessment: 21 ugust 14 Review Date: nnually at shvale - Qualitative Frying Range ssessment ssessed By: BRIN URQUHRT Safety Safe Systems of Work/Control Measures Future ctions Cleaning equipment in use Kitchen ssistant 1. Burns and scalds Managers must ensure all staff receive The shvale Health and Safety training course. Pans containing hot fat must be covered prior to wiping round. ll staff must use the cleaning equipment and chemicals supplied by the company to ensure the task is undertaken in a safe manner. wiper blade may be used to wipe away fat overspills on the range even when the pan is hot and uncovered but care must be taken not to burn your hand when doing so. The blade should be no more than 10 long to reduce the risk of it dipping into the hot oil and splashing it. ssessments reviewed as necessary = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 13 of 13