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

Transcription

1 shvale Chip & Non-Battered Food Frying - Qualitative ssessment Ref: - CNBF/14 Brian Urquhart

2 shvale Chip & Non-Battered Food Frying - Qualitative ssessment Date of ssessment: 30/09/2014 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 at The main hazard associated with deep fat fryers is burns from contact with hot cooking oil or fat. Fire from the ignition of hot cooking oil or fat is also a major hazard Topping up fat. Lifting and moving fat from storage area to the range. Lifting and moving cans and bottled drinks from storage area to takeaway Kitchen ssistants Kitchen Staff 1. Minor burns from spitting hot fat. 2. Major burns from overspill of boiling fat. 3. Upper body and back muscularskeletor injury. 1. Upper limb and back muscularskeletor injury. ll staff 1. Back and upper body muscularskeletor injury Care must be taken to ensure that any spillages of fat or oil on the floor are cleaned up immediately so as to prevent a slipping accident. Do not overload the basket or the pan. Do not let the basket drop into hot fat - lower them in gently taking care not to splash hot fat on yourself or others. Check that the fat is up to the level mark. Do not leave the range unattended while in use. Check the food is dry before immersing in hot fat. Brush ice crystals off frozen food. Do not let hot fat drop onto the floor from the basket. 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 The shvale Health & Safety Course and TILE assessment. Staff are given information and instruction on manual handling techniques and TILE assessment as outlined in The shvale Health and Safety course. Ensure all walkways are kept clear of obstructions at all times. Ensure all spills are cleaned up immediately. 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 take-away when ll staff working with fryers to receive annual refresher training on the risk assessments ll staff to be given information on safe lifting and moving techniques. assessments must = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 2 of 8

3 shvale Chip & Non-Battered Food Frying - Qualitative ssessment Date of ssessment: 30/09/2014 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 at Moving chip barrels from potato room to the range. Lifting buckets of chips from chip barrel into pans of hot fat. Kitchen ssistant 1. Muscularskeletor injury to upper, lower limbs and back 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 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. lways slide the barrel along the floor - one person pulling whilst the other pushes. There is a risk of leaving the floor wet from the bottom of the barrel or greasy from fat recycling holding fat container, therefore remember that all spillages and food debris are 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. 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 The 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 be reviewed annually. = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 3 of 8 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 H&S Manager.

4 shvale Chip & Non-Battered Food Frying - Qualitative ssessment Date of ssessment: 30/09/2014 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 at individuals injuring themselves. When moving a barrel from one level to another, up or down steps (You must not lift a full barrel up or down more than 5 steps), at the top of the steps one person to be at the front of the barrel, another at the rear. With the person at the rear controlling the barrel and the person at the front guiding the barrel lower the barrel onto one step at a time until the barrel is on the level surface and then manoeuvre as before. = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 4 of 8

5 shvale Chip & Non-Battered Food Frying - Qualitative ssessment Date of ssessment: 30/09/2014 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 at Wiping down range of hot fat spills Covering pans with lids. Stirring chips in hot pans. Slips, trips and falls. Kitchen ssistant Kitchen ssistant Kitchen ssistant Kitchen Staff 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. 1. Strains, sprains broken bones. 2. Lacerations, cuts and bruising. Ensure fryers and kitchen assistants are fully trained on hazards involving hot fat and hot surfaces as outlined in The 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 Manages 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 takeaway and range staff to be fully trained prior to working at the range. Restrict non-essential staff from the range area. s and assistants to wear long sleeved whites. ll spillages and food debris to be cleared away immediately. Hazard warning sign to be sited at wet/greasy area. Managers/Supervisors to monitor floor conditions during a shift. Ensure cables are secured and cables are not trailing across any areas - this will prevent the possibility of staff tripping. Managers/Supervisors to ensure all floor coverings are in a good condition so as to prevent the risk of a trip accident occurring. Managers must report any flooring defects or other hazards to the Maintenance Manager. Ensure frying area has suitable lighting, and any faulty bulbs or fluorescent tubes replaced when the shop is closed. = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 5 of 8

6 shvale Chip & Non-Battered Food Frying - Qualitative ssessment Date of ssessment: 30/09/2014 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 at Taking food in and out of hot cabinet. Use of metal spiders/tongs nybody in the vicinity of the range. Customers purchasing food or staff on breaks. Burns from dropping food from the hot hold into the hot fat. Being splashed by the fryer when getting food from hot hold unit. 1. Choking 2. Laceration to mouth or throat. 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 tongs to get firm grip on food. 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. Spare spiders to be at the premises in case of faults. = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 6 of 8

7 shvale Chip & Non-Battered Food Frying - Qualitative ssessment Date of ssessment: 30/09/2014 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 at Cleaning equipment in use. Working around hot surfaces Kitchen ssistant ll staff in takeaway. 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. 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 reviewed as necessary ssessments must be reviewed as necessary = dequately Controlled N = Not dequately Controlled U = Unable to decide further information required Page 7 of 8

8 shvale Chip & Non-Battered Food Frying - Qualitative ssessment Date of ssessment: 30/09/2014 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 at 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 8 of 8