GUIDANCE NOTES FOR RYA AFFILIATED CLUBS GUIDANCE NOTE 3 FOR CLUBS PROVIDING FOOD AND DRINK

Transcription

1 MANAGING HEALTH, FOOD AND SAFETY HYGIENE - ASHORE - GUIDANCE NOTES FOR RYA AFFILIATED CLUBS GUIDANCE NOTE 3 FOR CLUBS PROVIDING FOOD AND DRINK These guidance notes provide a brief introduction to Health and Safety requirements and have been produced to help committees and secretaries of RYA Affiliated Clubs check that their procedures for managing Health and Safety are sufficient to ensure the safety of anyone using their premises and equipment. Clearly some Clubs will need to look at Health and Safety in more detail than others. To help Clubs determine which level of compliance applies to their location we have divided these notes into specific sections which should make it easier to determine just what does and does not apply to your Club. In addition to the Common law duty that applies to each Club officer, committee member, safety boat driver etc. to take reasonable care not to cause damage or injury to others, the Health and Safety at Work Act creates statutory obligations that may apply to certain activities within certain clubs. Clubs with paid employees: These Clubs fall within the main scope of the Act and are required to ensure safe systems of work and a safe working environment for their staff and others using the premises where the work takes place. Therefore, if a Club employs a secretary and a steward the requirements of the Act apply to activities in and around the Clubhouse, but not on the water. The prosecution of a prominent inland Sailing Club in 1998 may serve as an object lesson for all Clubs employing staff for on water activities or giving work experience to young people. An accident occurred in which a RIB driven by an unqualified 15 year old, on work experience, went out of control and injured the passenger (the driver's school friend). After the accident the kill-cord was found to be still in place. In court the Club pleaded guilty to failing to provide adequate supervision and a safe system of work. Although the Club had co-operated actively with the local Environmental Health Page 1 of 23

2 Officers throughout the investigation and took prompt measures to prevent a repetition, the Magistrates imposed the substantial penalty of 2000 and costs of Clearly, where any staff or work experience youngsters are employed, clubs should remind themselves that they have a duty to take reasonable steps to ensure that the working systems are safe and (in the case of work experience) adequate supervision and discipline is provided. It has been argued that the Act applies to the activity, even when a paid employee is not present, and Clubs with employees are advised to ensure compliance with the Health and Safety Act at all times. Clubs providing equipment for members: Irrespective of whether staff are employed, the provision of cranes, winches, escort boats or other equipment for use by the members creates a statutory duty to ensure that the equipment is safe to use and is used safely. This means that it must be properly specified and suitable for its purpose and that formal arrangements are in place for regular maintenance to ensure the equipment remains in good safe working order at all times. Where appropriate, Club members should receive adequate instruction in using the equipment safely and that any breakdowns or defects are reported and promptly rectified. Clubs with no employees or equipment: It is unlikely that the Health and Safety at Work Act will apply at all. But remember, the Act only lays down statutory duties; A Common Law (i.e. non statutory) duty of care towards others applies to all those who either visit, work, or are affected by a Clubs activities. Clubs that sell food: There are Food Safety requirements whenever a club sells food including giving it as a prize or a reward! This applies whether there are employed food handlers or not and volunteer club members preparing food are equally subject to the legal requirements. HOW THIS APPLIES TO RYA CLUBS SAFETY ASHORE This guide has been specifically produced to help all RYA Affiliated Clubs look afresh at their shore based procedures. To check that these procedures adequately cover both their statutory duties and the non statutory "duty of care" requiring club members to act responsibly. Page 2 of 23

3 SAFETY AFLOAT Whilst these guidance notes equally apply to the safety of your members when afloat, separate specific advice on managing safety during Club sailing and boating activities is available from the RYA through What should our Club be doing about Health and Safety ashore? First, let s start with some questions to help you determine which parts of this guide apply to your Club Does your Club have paid employees? YES SEE RYA GUIDANCE NOTE1 Does your Club have premises or equipment for use by members? YES SEE RYA GUIDANCE NOTE 2 Does your Club provide food or drink for members or visitors? YES SEE RYA GUIDANCE NOTE 3 CLUBS THAT PROVIDE FOOD If your Club provides any food or drink, or if they are offered as part of the price of an event, legislation requires your committee to make sure such food or drink is safe to consume. To comply with current regulations, your Club is required to register with the local authority if food or drink is offered for five or more days in any five consecutive weeks. Once registered your local Environmental Health Officer will be able to advise what hygiene standards are then expected at your club. All such registered premises must then comply with :- Food Safety Act 1990 Food Hygiene (England) Regulations 2005 (and similar legislation in Wales and Scotland) Enforcement of these Food Hygiene Regulations is carried out by Local Authorities working with special guidelines produced by the Food Standards Agency (FSA). Page 3 of 23

4 The FSA now requires Local Authorities to work to a common standard and these standards are themselves subject to audit and monitoring by the FSA. THE FOOD SAFETY ACT 1990 Unlike the Health and Safety at Work Act this important piece of legislation, together with accompanying regulations, can apply to any Club whether they employ staff or not. The Act makes it an offence to sell any food which fails to meet safety requirements. This applies not only to major retailers but to all types of food sales including charity fund raising events, Club barbecues and bar snacks. FOOD HYGIENE (ENGLAND) REGULATIONS 2005 (and similar legislation in Wales and Scotland) These regulations set out basic food hygiene principles, which focus on how to identify food safety risks at each stage of the process of preparing and selling food. A Club that registers as a food business should: Identify all steps in your activity which are critical to food safety Ensure adequate safety controls are in place, maintained and reviewed Implement food safety management procedures based on Risk Assessment To do this you will have to set up a system to help you identify food hazards and introduce controls, this will then enable you to: Assess what possible food hazards there are in your business. Identify the areas where they are critical to ensuring food safety. Make sure you have adequate safety controls in place at those points critical to ensuring food safety. Regularly monitor the controls to check they are working effectively. Maintain and review all controls. Review your assessment, controls and monitoring procedures periodically and whenever the food operation changes. These are principles that underlie a formal system known as HACCP (Hazard Analysis and Critical Control Points) which is really a form of Risk Assessment Page 4 of 23

5 As a first step you should look at your existing food operation to see just what steps you are taking to both identify and control any hazards to food safety. The following table shows an example of the potential steps, hazards, controls and monitoring procedures your Club should adopt as a possible approach to completing this Risk Assessment. The Risk Assessment forms on Appendix 2 are suitable for recording your findings:- The Food Standards Agency (FSA) have a Food Management Pack called Safer Food, Better Business which has been developed to help small catering businesses comply with the new regulations that applied from January This is available as a free download on the FSA Website: Environmental Health Officers advise the use of this publication for Clubs as well as Catering Businesses. Typical Hazard analysis Flow diagram STEP HAZARD CONTROL MONITORING Purchase and delivery -Harmful bacteria, mould or foreign bodies present in or on food - Use reputable supplier - Check goods on receipt - Check delivery date marks, condition of food and temperatures Storage Preparation Cooking - Bacterial growth or other contamination - Bacterial growth or further contamination -Survival of harmful bacteria - Store at safe temperature - Cover food - Separate raw & cooked food - Oldest food first - Limit handling time - Use clean equipment - Personal hygiene - Premises hygiene - Adequate cooking to safe temperature - Check temperatures and date marks - Check storage conditions - Visual checks - Cleaning schedules - Check cooking times -Temperature checks The above principles will apply whatever level of catering is offered at your Club. Many RYA Affiliated Clubs have limited catering only available at weekends and usually prepared and offered to members by Club volunteers taking their turn at the "tea bar". Page 5 of 23

6 As a model for those Clubs offering this level of catering, we include Food Hygiene guidelines produced by Hollowell Sailing Club. These guidelines have been approved by the Club s local Environmental Officer. They are a good example of how a voluntary Club, with this level of catering, should approach their obligations under current Food Hygiene regulations. We thank the Commodore and Committee of the Hollowell Sailing Club for allowing these guide notes to be reproduced here and used as a draft by other RYA Affiliated Clubs. Page 6 of 23

7 APPENDIX 1 HOLLOWELL SAILING CLUB FOOD HYGIENE MANAGEMENT SYSTEM CONTENT: 1. Introduction and Guide 2. Monitoring Log Sheet Appendix A: Management System Description Appendix B: Flow Diagram Appendix C: Hazard Analysis Chart Food Hygiene booklets available from Local Authorities: Assured Safe Catering A Guide to General Food Hygiene A Guide to General Temperature Page 7 of 23

8 HOLLOWELL SAILING CLUB TEA BAR INTRODUCTION AND GUIDE TO THE MANAGEMENT SYSTEM Introduction: It is a requirement of the Food Hygiene Regulations that we apply an agreed system of working whenever pre-prepared meals are reheated for serving from this tea bar Before commencing operations please read the instructional pack and study the relevant FSA booklets This management system has been approved by District Council who are empowered to audit our operations The monitoring log sheet provides evidence that the system is being applied. Please cooperate by carefully recording the details required. Highlighting in italics indicates that the check is important and requires a logged record. Advisors Part of the management system is the qualification of our own hygiene advisors. Please check with them if you are unsure about the operation of this system. The advisors are: Preparations for operating the Tea bar: Switch on water heater Switch on fly killer Wash hands Don overalls (to cover arms) Wipe down work surfaces with Dettox Page 8 of 23

9 Health You must not operate the tea bar if you have any disease which can be transmitted through food. Please make the health statement on the log sheet. Operation Check fridge and freezer temperatures are below the required limits. Record these in the log. Check for signs of vermin. Record the result in the log and inform a committee member if signs are positive. Clean up and disinfect any suspect traces. When selecting food from the freezer use oldest stock first! Remember to keep cooked food segregated from uncooked food. Check that the core temperature of the first meals heated exceed 63 degrees centigrade. Record this in the log along with later checks on samples. Closing Down Place remaining fresh meals in the chest freezer, first ensuring that they are dated. On Sundays (or Bank Holidays) remove perishables such as salad and milk from the fridge. Cheese may remain. Cooked ham may be stored in the freezer. Ensure fridges, microwaves and the cooker are left clean. Switch off water heater and fly killer. Empty bins and replace liners. Page 9 of 23

10 MONITORING LOG SHEET HOLLOWELL SAILING CLUB TEA BAR It is a requirement of Food Hygiene Regulations that we apply an agreed system of working whenever pre-prepared meals are reheated for serving from this tea bar. Before commencing operations please read the instructional pack and study the relevant DOH booklets. This management system has been approved by Daventry District Council who are empowered to audit our operation. This record sheet provides evidence that the system is being applied. Please co-operate by carefully recording the details required. Part of the management system is the qualification of our own advisors. Please check with them if you are unsure about the operation of this system. Date Day Names: Health Statement Please confirm that you are not suffering from any disease, which could be transmitted through food. In particular, if you are suffering from diarrhea you must decline the duty. State here: Check for signs of vermin Confirm that work surfaces have been checked clear of rodent droppings. Report to Club Committee member if seen. A Pest Control Contractor should then be contacted. State here: Check fridge and freezer temperatures:- Fridge 1 2 Max limit 5 C Freezer 1 2 Max limit -18 C Check temperatures on samples of reheated foods: min. 75 C Samples Confirm that cooked and raw foods have remained segregated Confirmation Signature Page 10 of 23

11 APPENDIX 1 (A) HOLLOWELL SAILING CLUB HOT MEALS - MANAGEMENT SYSTEM 1. SCOPE This management system applies to the arrangements in place to control the routine provision of hot meals at Hollowell SC 2. BACKGROUND Hollowell SC is a private member sailing club offering a safe and friendly sailing environment to families and individuals. Operation is based on voluntary duty rosters, thus ensuring that membership rates can be kept as low as possible consistent with a good standard of maintenance and water safety provision By this means sailing and windsurfing at Hollowell are kept accessible to all sections of the community. Part of the voluntary duty structure is the provision of hot drinks, confectionary and light meals from a simple galley (or tea bar). This provision is greatly valued by the membership especially during the winter months when immersion in cold water, or cold spray are likely. This document details the steps taken to assess the hazards inherent in the provision of hot food, the control and monitoring measures to mitigate these hazards and the arrangements for training and instructing the personnel involved. For the operation to remain viable, manning at the point of sale has to remain based on use of the clubs wide volunteer labour base. 3. FLOW DIAGRAM The process for provision of pre-prepared hot meals is shown in flow diagram figure HAZARD ANALYSIS AND CRITICAL CONTROL POINTS The activities identified in the flow diagram are assessed for their potential to hazard the consumer and the hazard, control measures and any monitoring steps are identified. This HACCP is presented here in table form. 5. MANNING AND SKILL LEVELS Referring to the flow diagram steps I to 7. These are, and will remain, under the direct control of persons who have attended a one day food hygiene course. They are thus considered to be self monitoring. Page 11 of 23

12 Further steps will be conducted by volunteers as before. No special skills will be required but instruction in the form of an information pack and prompt cards will be provided. The day to day operators will be required to record critical information on monitoring log sheets, An important feature will be the establishment of the role of advisor. Advisors will be members who have attended the one day food hygiene course. The advisors task will be to check that the duty team have read and understood the instructions, are applying the controls sensibly and are maintaining the log. 6. INSTRUCTION PACK An instructional pack will provide guidance on the application of this management system and will contain relevant DOH booklets 7. PROMPT CARDS Prompt cards will be displayed at strategic locations to remind volunteers to don overalls, wash hands, declare health problems, measure temperatures, maintain raw/cooked segregation regimes, fill in log sheets etc. 8. MONITORING LOG The monitoring log will be based on loose leaf A4 sheets to cover each day operation. The sheet will record A health statement from the volunteers A record of checks for signs of vermin Checks that fridge and freezer temperatures are below stated maxima Sample checks that heated foods are above stated minimum temperatures Confirmation that cooked and raw stored food have remained segregated Page 12 of 23

13 APPENDIX 1 (B) HOLLOWELL S. C. FOOD PROCESS FLOW DIAGRAM 1. PURCHASE 2. STORAGE 3. PREPARATION 4. COOKING 5. CHILL AND STORE 6. TRANSFER 7. STORAGE 8. FREEZE 9. THAW AND REHEAT 10. SERVE 11. REHEAT 12. SERVE Page 13 of 23

14 APPENDIX 1 (C) FOOD SAFETY HAZARD ANALYSIS BASED ON PROCESS FLOW DIAGRAM IN APPENDIX B STAGE ONE - PRODUCTION TO SERVING: STEP HAZARD CONTROL MONITORING PURCHASE Harmful bacteria *Use reputable suppliers * Check sell by dates STORAGE (SHORT TERM) Bacterial growth Cross contamination * Store at safe temperature (5 C or less) * Use before expiry date * Separate raw and cooked food, wrap * Check temps. * Check date PREPARATION Bacterial growth COOKING Survival of harmful bacteria * Good personal hygiene * Clean equipment and surfaces * Use trained person * Cook at safe temp * Confirm boiling if Appropriate CHILL AND STORE Bacterial growth * Cool for no more than 1½ hrs. before chilling * Wrap and chill rapidly to 5 C or colder * Store at safe temperature of 5 C or colder TRANSFER Bacterial growth * Maintain safe temperature with Cool Box STORAGE * Store at safe temperature (SHORT TERM) Bacterial growth (5 C or less) * Separate from raw food using separate fridge REHEAT Survival of harmful bacteria * Achieve safe centre temperature, + 75 C * Check fridge temps. * Separate from raw food * Check fridge temps * Visual check * Check temp. on batch samples Page 14 of 23

15 STAGE TWO USE OF OVER PRODUCTION: FREEZE Bacterial growth * Maintain safe temperature, - 18 C and below * Date and rotate, use oldest first * Check temperature THAW AND REHEAT Survival of harmful bacteria * Achieve safe centre temperature, + 75 C * Check temp. on batch samples Page 15 of 23

16 APPENDIX 2 HEALTH AND SAFETY AT YOUR CLUB GUIDANCE NOTES ON HOW TO CARRY OUT A CLUB RISK ASSESSMENT CLUB RISK ASSESSMENT What is a Risk Assessment? An assessment of risk is nothing more than a careful examination of what at your Club could cause harm to people, so that you can weigh up whether you have taken enough precautions or should do more to prevent harm. The aim is to make sure that no one gets hurt or becomes ill. Accidents and ill health can ruin lives, and affect your Club too if machinery and equipment is damaged, insurance costs increase, or you have to go to court. Does my Club need to carry out a Risk Assessment? If your Club has, or provides, any of the following, then the answer is YES Clubs with paid employees: Clubs employing staff are required by law to ensure safe systems of work and a safe working environment for their staff and others using the premises or equipment where the work takes place. The assessment must be recorded (written down) if 5 or more people are employed. Clubs providing equipment for members: Irrespective of whether staff are employed, the provision of cranes, winches, escort boats or other equipment for use by the members creates a statutory duty to ensure that the equipment is safe. The Club then has a non statutory duty of care to ensure, so far as is reasonably practical, that the equipment is used safely. Clubs with premises: It is not compulsory to carry out a Risk Assessment on Club premises where staff are not employed. However, as your Club has a duty of care to its members and visitors you should view it as a sensible precaution to include Club premises in your overall Risk Assessment. Clubs providing food or drink: If your Club provides any food or drink, or if they are offered as part of the price of an event, legislation requires your committee to make sure such food is safe to consume. To comply with current regulations, your Club is required to register with the Local Authority if food and drink is offered for five or more days in any five week period. Page 16 of 23

17 FIVE STEPS TO RISK ASSESSMENT This leaflet is based on current Health and Safety Executive (HSE) guidelines which have been adapted for use at RYA Affiliated Clubs 1. These guide notes are intended to help committees of RYA Affiliated Clubs make an assessment of the health and safety risks at their Club. 2. Don t be put off by some of the words used in this guide. Hazard means anything that can cause harm (e.g boat hoists, slipways, parking areas etc.). Risk is the chance, great or small, that someone will be harmed by the hazard. 3. The important things you need to decide are whether a hazard is significant, and whether you have it covered by satisfactory precautions so that the risk is small. You need to check this when you assess the risks. For instance, electricity can kill but the risk of it doing so in an office environment is remote provided that live components are insulated and metal casings properly earthed. How to assess the risks at your Club Don t be overcomplicated. In most Clubs the hazards are few and simple. Checking them is common sense but necessary. You may have already assessed some of them - for example, if you have boat handling equipment available to members, you will have worked out a policy for its safe use and maintenance. If so, you can consider them checked and write that down if you are making a written statement. For other hazards, you probably already know whether you have equipment that could cause harm, or if there is an awkward slipway or pontoon where someone could be hurt. If so, check that you have taken what reasonable precautions you can to avoid injury. The attached work sheets have been designed to help you take a step by step approach to completing a risk assessment. You don t need to be an expert in health and safety to carry out this assessment. Our guide notes here are intended for use by anyone who has a good knowledge of Club activities and how members use the available equipment and facilities. STEP 1 Look for the hazards If you are doing the assessment yourself, walk around your Club and look afresh at what could reasonably be expected to cause harm. Ignore the trivial and concentrate only on significant hazards that could result in serious harm or affect several people. Ask your members what they think. They may have noticed things that are not immediately obvious. Manufacturers instructions or datasheets can also help you spot hazards and put risks in their true perspective. So can any accidents or incident records your Club may have. Page 17 of 23

18 STEP 2 Decide who might be harmed and how In addition to your own members and visitors, think about people who may not be at your Club during busy times eg cleaners, contractors, maintenance personnel, etc. Include members of the public, or people who may share your Club facilities or access, is there a chance they could be hurt by your activities? STEP 3 Evaluate the risks and decide whether existing precautions are adequate or more should be done Even after all precautions have been taken, usually some risk remains. What you have to decide for each significant hazard is whether this remaining risk is HIGH, MEDIUM OR LOW. First, ask yourself whether you have done all the things the law says you have got to do. If your Club has any employees then the law requires that they are provided with a safe working environment with safe systems of work. In addition to ensuring employees safety there are, for example, legal requirements on prevention of access to dangerous parts of machinery. Improving health and safety need not cost a lot. For instance, placing a mirror on a dangerous blind bend to help prevent vehicle accidents, or putting some non slip material on slippery steps, are inexpensive precautions considering the risk. If you find that something needs to be done, ask yourself: (a) Can I get rid of the hazard altogether? (b) If not, how can I control the risks so that harm is unlikely? If you have employees that may move from one venue to another, e.g. Club visits, select those hazards which you can reasonably foresee and assess the risks from them. After that if you spot any unusual hazard when you got to a new venue, get information from others who know the area and take what action seems necessary. If you share your premises and equipment, tell all visitors about any risks your Club activities could cause them, and what precautions you are taking. Also, think about the risks to your employees and members from those who share your premises or equipment. STEP 4 Record your findings The law provides that if you have fewer than five employees you do not need to write anything down, but if you have five or more employees you must record the significant findings of your assessment. Page 18 of 23

19 However, Clubs with equipment available to members are also required to carry out a Risk Assessment and in the interests of safety and continuity at your Club, these findings should always be written down. This requires you to: Write down the more significant hazards Record your most important conclusions - for example: Electrical installations, insulation and earthing checked and found sound. Vapor from outboard petrol cans evident in boat store approved cans with secure lids now in use, adequate ventilation provided and regularly checked. Tea bar fridge overlooked in cleaning schedule All out of date High Risk foods to be cleared at day end and equipment included on cleaning schedule. There is no need to show how you did your assessment, providing you can show that: - a proper check was made; - you asked who might be affected, - you dealt with all the obvious significant hazards, taking into account the number of people who could be involved; - the precautions are reasonable, and the remaining risk is low. Assessments need to be suitable and sufficient, not perfect. The real points are: - Are the precautions reasonable, and - Is there something to show that a proper check was made? Keep the written document for future reference or use, it can help you if, say, the Environmental Officer calls and questions your Food Hygiene precautions or if you become involved in any action for civil liability. It can also remind you to keep an eye on particular matters. And it helps to show that you have done what the law and good sense requires. The attached two work sheets should help you complete your Risk Assessment. To make things simpler, when recording your findings you can refer to other documents, such as the arrangements in your Club rules, manufacturers instructions, and your health and safety procedures. These may already list hazards and precautions. You don t need to repeat all that, and it is up to you whether you combine all the documents, or keep them separately. Page 19 of 23

20 STEP 5 Review you assessment from time to time and revise it is necessary Sooner or later you will bring in new equipment, substances and procedures which could lead to new hazards. If there is any significant change, you should add to the assessment to take account of the new hazard. Don t amend your assessment for every trivial change, or still more, for each new Club facility or activity, but if a new job introduces significant new hazards of its own, you will want to consider them in their own right and do whatever you need to keep the risks down. In any event it is a good idea to review your assessment from time to time to make sure that the precautions are still working properly. Getting further advice Contact: Your Local Environmental Health Department The Food Standards Agency - Page 20 of 23

21 CLUB RISK ASSESSMENT WORK SHEET PAGE 1 OF 2 Club Name: Date: Assessment carried out by: Areas of the Club covered: HAZARD Look only for hazards which you could reasonably expect to result in significant harm under the normal conditions in your Club. Use the following examples as a guide: Food preparation and serving cleaning rotas etc Boat winches poorly maintained? Slip ways surface, winch wires on ground Slipping, tripping boat parks, pontoons, walkways Fire, explosion premises, fuel storage Working at heights up masts Boat storage area chemicals, litter, DIY work Abandoned boats Parking Areas Use of tools and equipment Lifting, manoeuvring heavy objects Support boats equipped and working Premises electrical wiring, escape routes LIST HAZARDS HERE WHO MIGHT BE HARMED There is no need to list individuals by name just think about groups of people carrying out normal Club activities who may be affected your identified Hazards: For example: The public Support boat crews Cleaners Instructors Officer of the Day and starting team Students under instruction Family Groups Pay particular attention to: People with disabilities Visitors Absolute beginners LIST GROUPS OF PEOPLE WHO ARE ESPECIALLY AT RISK FROM THE HAZARDS WHICH YOU HAVE IDENTIFIED Page 21 of 23

22 CLUB RISK ASSESSMENT WORK SHEET PAGE 2 OF 2 IS THE RISK ADEQUATELY CONTROLLED? For the hazards listed, do the precautions already in place at your Club:- Meet the standards set by any legal requirement? Comply with a recognised safety standard or code of practice? Represent good practice? Reduce risk as far as possible? Have you provided:- Adequate information, instruction or training to Club members and visitors? Adequate systems or procedures? If so, then the risks are adequately Controlled, but you may need to indicate the precautions you have in place. List Existing Controls Or Note Where The Information May Be Found WHAT FURTHER ACTION IS NECESSARY TO CONTROL THE RISKS? What more could you reasonably do for those risks which you found were not adequately controlled? You will need to give priority to those risks which affect large numbers of people and/or could result in serious harm. Apply the principles below when taking further action. If possible in the following order:- Remove the risk completely. Try a less risky option. Prevent access to the hazard (e.g. by fencing off). Organise a club work group to reduce exposure to the hazard. Insist that protective clothing or safety equipment is used where necessary. Provide adequate facilities (e.g. washing, first aid). List The Risks Which Are Not Adequately Controlled And The Action You Will Take Page 22 of 23

23 LEGAL COPYRIGHT NOTICE The RYA Legal Department produce information leaflets, standard templates, agreements and documents for use by members and affiliated clubs. This material is protected by copyright which is owned by the RYA. USE: RYA members may use the material for non-commercial private purposes. Affiliated clubs may use the material for non-commercial purposes such as attracting and retaining members, regulating the affairs of the club and organising events for members and non-members. The material produced by the Legal Department is not otherwise to be incorporated or distributed in any work or in any publication in any form without the permission of the RYA Legal Department. MODIFICATION: The standard documentation produced by the Legal Department is intended to be reasonably comprehensive but cannot cover all eventualities. It is therefore anticipated that, in many instances, RYA members / affiliated clubs will need to amend the documentation to meet specific requirements. Where members / affiliated clubs do amend RYA standard documentation they should make this clear on the documentation. If you have any queries, questions or comments on the information contained in this leaflet, kindly contact the Legal Team on or legal@rya.org.uk. RYA Responsibility Statement: The RYA Legal Team provides generic legal advice for RYA members, affiliated clubs and Recognised Training Centres. The information contained in this Guidance represents the RYA s interpretation of the law as at the date of this edition. The RYA takes all reasonable care to ensure that the information contained in this Guidance is accurate and that any opinions, interpretations and guidance expressed have been carefully considered in the context in which they are expressed. However, before taking any action based on the contents of this Guidance, readers are advised to confirm the up to date position and to take appropriate professional advice specific to their individual circumstances. Page 23 of 23