Health and safety at work

 

​The Company has responsibilities for ensuring a Safe working environment to you as the employee.

Whilst at work every employee has a legal duty to:

• Take reasonable care of their own health and safety at work, and of other people who might be involved in what they do.

• Co-operate with their employer in ensuring that the health and safety requirements are complied with.

Our aim is to cover various topics with all staff in order to ensure that everyone has an insight into basic Health & Safety, safe working practices fire procedures and, amongst other things.

 

Electrical Safety

Electricity can kill or severely injure people and cause damage to property. However, you can take simple precautions when working with or near electricity and electrical equipment to significantly reduce the risk of injury to you, your workers and others around you.

User Checks - these should be carried out before most electrical equipment is used, with the equipment disconnected. Staff should look for:

• damage to the lead including fraying, cuts or heavy scuffing, e.g. doors and moving large pieces of equipment;

• damage to the plug, e.g. to the cover or bent pins

• inadequate joints, including taped joints in the cable

• coloured wires visible where the lead joins the plug (the cable is not being gripped where it enters the plug)

• damage to the outer cover of the equipment itself, including loose parts or screws;

• signs of overheating, such as burn marks or staining on the plug, cable or piece of equipment

• equipment that has been used or stored in unsuitable conditions, such as wet or dusty environments or where water spills are possible

Damaged or Faulty Equipment - Ensure that damaged or faulty equipment is recognised, removed from use by disconnecting from mains and reported immediately to on duty manager.

Caution when using electrical equipment:

• Never attempt to use electrical equipment with wet hands or when water has spilled over switches etc.

• Always switch off appliance and disconnect before cleaning

• Never use equipment with frayed cords, damaged insulation or broken plugs

• Never try to repair faulty electrical items yourself (unless under the instruction of duty manager and you are qualified to do so)

• Ensure everyone looks for electrical wires, cables or equipment near where they are going to work and check for signs of not to use, or any other hazard

• Stop using equipment immediately if it appears to be faulty

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Gas Safety

Faults should be reported immediately to management so as relevant engineers can be called in to attend to the faulty equipment. Until such time as the equipment is fixed it should be switched off from the mains and not used with a suitable do not use sign put in place to inform all other staff. In the event of fire or risk regarding gas (smells, leaks, blow outs etc): Immediately push the gas interlock shut off button

 

Flame supervision         

The gas flame should be blue. If in doubt switch off the appliance and inform your supervisor to check and decide on the appropriate action.

Ventilation

Ventilation is to ensure effective removal of cooking fumes and excess hot air. If if feel breathless you should report to your manager immediately.​

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HAZARD SPOTTING / SLIPS TRIPS AND FALLS

A Hazard is anything that has the potential to cause harm. When becoming aware of a hazard or incident you must inform a supervisor immediately.

According to statistics from the Health and Safety Executive (HSE), slips and trips are the single most common cause of injuries at work, and account for over a third of all major work injuries.

When in the workplace there are 3 steps you should always follow.

1. Look for slip and trip hazards around the workplace, including floor coverings and their condition, uneven floors, trailing cables and areas that are sometimes slippery due to spillages. Don’t forget to include any outdoor areas, remembering that weather conditions may be a factor.

2.  Decide who might be harmed and how. Who comes into the workplace? Are they at risk? Are some groups more at risk than others?

3. Consider the risks. Are there already measures in place to deal with the risks? Are floor coverings suitable for the area and the work carried out there? What cleaning and maintenance systems are in place? Are regular inspections carried out? Are employees instructed to keep traffic routes clear?

 

If you ever feel unsure about any of the above, always speak to your supervisor immediately.

Slips and trips

Preventing slips and trips at work is simple if you follow these steps:

• Clean up any dropped food, spilled liquid and grease

• Always place a ‘Wet Floor’ sign to alert others of slippery conditions

• Carry out thorough & correct cleaning of floors

• Ensure ventilation of kitchen areas

• Wear slip resistant shoes when in the kitchen

Extra care and attention needs to be made to the buffet area where food spills etc. are frequent and can provide an immediate hazard to customers and staff. In these instances:

• Put up the ‘Wet floor sign’ and block the area of spillage

• Alert other nearby staff to inform KP department to attend to the incident

• Stay at the sight to ensure all customers are alerted to the spillage and are kept away while it is dealt with

• Ensure the floor is thoroughly dry and clean using blue roll before removing the ‘wet floor’ sign and opening the area again to the public

• Also be aware of any trailing wires or physical hazards in the buffet area that could cause a danger to the public, report and resolve immediately.

Report any conditions that could cause slips or trips immediately to line manager or supervisor and take action to resolve the issue as speedily as possible.

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MANUAL HANDLING

Manual handling causes over a third of all workplace injuries. These include work-related musculoskeletal disorders (MSDs) such as pain and injuries to arms, legs and joints, and repetitive strain injuries of various sorts.

For any lifting activity

Always take into account:

• individual capability

• the nature of the load

• environmental conditions

• training

• work organisation

If you need to lift something manually

• Reduce the amount of twisting, stooping and reaching

•  Avoid lifting from floor level or above shoulder height, especially heavy loads

• Adjust storage areas to minimise the need to carry out such movements

• Consider how you can minimise carrying distances

• Assess the weight to be carried and whether the worker can move the load safely or needs any help – maybe the load can be broken down to smaller, lighter components

If you need to use lifting equipment

• Consider whether you can use a lifting aid, such as a pallet truck.

• Think about storage as part of the delivery process – maybe heavy items could be delivered directly, or closer, to the storage area

• Reduce carrying distances where possible

Good Handling Technique for Lifting

• Think before lifting/handling - Plan the lift. Where is the load going to be placed? Will help be needed? Remove obstacles.

• Adopt a stable position - The feet should be apart with one leg slightly forward to maintain balance. Be prepared to move your feet during the lift to maintain stability.

• Get a good hold - Where possible the load should be hugged as close as possible to the body.

• Start in a good position - At the start of the lift, slight bending of the back, hips and knees is preferable to fully flexing the back (stooping) or fully flexing the hips and knees (Squatting).

• Don’t flex the back any further when lifting - This can happen if the legs begin to straighten before starting to raise the load

• Avoid twisting the back or leaning sideways - Shoulders should be kept level with and facing the same direction as the hips. Turning by moving the feet is better than twisting and lifting at the same time.

• Keep the head up when handling - Look ahead, not down at the load, once it has been held securely

• Move smoothly - The load should not be jerked or snatched as this can make it harder to keep control and can increase the risk of injury.

• Don’t lift or handle more than can easily be managed

• Put down, then adjust - If precise positioning of the load is necessary, put it down first, then slide it into the desired position.

Below is an illustration of recommended lifting weights, at various heights, for both males and females

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Handling knife safety

Golden rules:

• If you have to carry a knife, then carry it at some distance from the body with the point facing down and the sharp edge facing backwards. Never carry a knife with the point facing forwards and never carry knives on chopping boards (this is could be mistakenly done when carrying dirty boards and knives to the sink and is a dangerous short-cut).

• Knives on the table must be placed flat with the blade away from you and not projected over the edge of the table

• If you do knock a knife, then don't try to catch it as it falls because it could easily slice through your hand and sever a main artery. If you drop a knife, then move out of the way and allow it to fall.

• When using knives concentrate on the job at hand

• Keep knives sharp and use the correct knife for the correct purpose

• After use, always wipe the knife, blade away from the hand

• Keep knife handles clean and do not leave Knives in the sink

• Never misuse knives, after use, wash, rinse, dry and safely put away (do not use knives to substitute for other tools such as screwdrivers etc.)

• Ensure you've got a secure cutting surface. You can easily slip and cut yourself if the board moves suddenly. Placing a damp cloth under the board will give it a good grip. Heavy, solid boards are also less likely to move or wobble.

• Take care to keep your knife in sight and never allow it to get hidden under anything, especially food items. This can often occur when piles of vegetable trimmings accumulate or there’s a lot of clutter on the work surface (work in an organised and clean environment).

• Never use a damaged knife - it's dangerous and can harbour bacteria

• A blunt knife is more dangerous than a sharp one, ensure you keep your knives razor sharp with regular sharpening

• Again above all always concentrate with full attention when using knives

 

When chopping, slicing, dicing and peeling:

• Keep your fingertips out of harm's way by curling your fingers under on the hand that's holding what you're cutting (think claw shape). This puts your knuckles, not your fingers, nearest the knife.

• Angle the blade away from you when slicing or peeling so the knife won't cut you if it slips.

• Always use a chopping board to cut on and secure the board underneath with a damp cloth to avoid it slipping

• If you get distracted or interrupted while using a knife, stop what you're doing until you can focus on the task at hand.

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Cleaning:

 Cleaning knives after each use can prevent the spread of bacteria, keep knives in good shape and prevent accidents caused by dirty or slippery knives. Always wipe or rinse food off of knives immediately after they're used.

• Lay the blade on a flat surface.

• Carefully wipe one side with a wet cloth, then the other.

• Wipe from the spine (back) of the blade

• Use soap and hot water to clean a knife after it has been used to cut poultry, meat or fish, and at the end of each day.

• Wash and dry knives by hand only.

• Wipe knives with sanitiser after cleaning

 

Sharpening:

A blunt knife is more dangerous than a sharp one, ensure you keep your knives razor sharp with regular sharpening

• Only straight edged knives (NOT serrated edged knives) can be sharpened with a steel.

• Ensure the knife and steel are clean before sharpening to prevent the knife slipping.

• Stand on a clean, non-slip level surface where you will not be knocked or distracted

• Hold the steel either vertically with the point resting firmly on a non slip surface e.g. a chopping board, or horizontally.

• When using a steel horizontally hold the knife in your main hand and the steel in the other. You must keep your fingers behind the guard on the steel.

• Draw the knife along the steel keeping the same slant and the 45 degree angle. As you move the knife along the steel the portion of blade in contact with the steel should progress towards the point of the blade. Repeat a few times, pressing firmly but not hard. Repeat for the other face of the knife.

• After sharpening, always wash the knife to remove any filings that might be on the blade.

• When using a sharpening stone hold the knife so that the blade touches the wet stone at 10-15 degree angle then slide up and down away from your body in smooth steady strokes maintaining the same angle. You will know if you are retaining the same angle by the sound of the knife. Repeat this process for the other side and visually inspect the honed blade for equal sides and that there are no burs (do not run your finger along the now very sharp edge) ensure to keep the wet stone wet during sharpening by stopping and splashing on more water. You will note during sharpening that there will be a certain amount of dark wet residue created on the knife this is actually sharpening your knife so do not be alarmed. Once finished sharpening ensure to clean the knife thoroughly before use (see cleaning above)

After sharpening your knives will be very sharp ensure to abide by all the care and safe practices mentioned above!

 

Storing knives:

• In a wooden knife box.

• On a wall-mounted magnet strip.

• In delegated box or rack

• Away from flames or extreme heat

• Separate away from other utensils

 

BASIC FOOD SAFETY

Food Handlers

All people carry a huge amount of bacteria on their body and clothes. It is essential that everyone working in the catering environment and food handlers in particular have high standards of personal hygiene to avoid cross contamination. In particular, it is essential that:

• Food handlers thoroughly wash their hands at appropriate intervals

• Food handlers abstain from unhygienic habits such as nose picking and nail biting whilst at work

• Food handlers wear clean protective Uniform

• Anyone suffering from vomiting or diarrhoea is excluded from the food premises

• All Food Handlers must ensure they wash their hands both before and after handling food.

                   

Personal Hygiene:

• Shower daily.

• Brush your teeth regularly

• Keep hair free of lice, dandruff.

• Do not chew gum

• Wash hands regularly

• Gargle after smoking and have a breath freshener.

 

Food handlers must:

• Be properly clothed in clean uniform.

• Keep hands finger nails and body clean.

• Wash hands thoroughly before commencing work, after using the toilet and at other times.

• Wear water proof dressing over wounds.

• Do not smoke while involved in food handling.

• Ensure food is protected from pest and dirt.

 

Wash hands:

• After visiting the toilet.

• After blowing the nose if you are involved in food preparation or handling of unprotected food.

• After fingering the nose or face.

• After handling the rubish or spoiled foods.

• Before and after handling raw produce such as meat, poultry and the vegetables.

• Before and after handling different types of food, Eg. Uncooked and cooked  (To Prevent cross contamination).

• After handling money

• After tea and meal break.

• After clean-up.

• Before handling unprotected food or preparing food.

 

Hand Washing:

• Use warm water

• Always use antibacterial soap

• Wash for at least 15 to 20 seconds.

• WASH: Palm, Nails, Wrists, Between fingers, Thumbs, Knuckles.

• Dry with paper towel or hot air.

 

Bad Personal Habits:

• Smoking. Smoking in the kitchen area.

• Coughing and sneezing.

• Picking pimples and sores.

• Fingering food.

• Licking fingers.

• Tasting food with unwashed spoon.

• Scratching the head.

 

Food handlers must report:

• Diarrhoea.

• Vomiting.

• Infected wounds.

• Major wounds even it not infected.

• Eye, Nose and ear infections.

• Colds and flu.

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You need to understand and follow all fire, health and safety regulations.   

It is your responsibility to follow the instructions and operate equipment properly in order to protect you and your fellow team members from accident or injury. You must take steps to rectify an identified unsafe condition immediately. If you cannot rectify an unsafe condition you should report it to your supervisor as soon as it has been identified.  Unsafe working conditions include: 

Slippery floors and walkways,  Blocked fire doors, aisles, or corridors   Poorly lighted areas    Dangerously stacked supplies   Hazards which could cause a person to trip such as trailing wires and physical obstacles,  Blocked or missing fire extinguishers   Equipment that is being used improperly,   Frayed or exposed electrical wires,   Leaking water, oil or other liquids 

All accidents, regardless of their severity, must be reported to your Supervisor or Manager and reported in the Accident book.  A small injury if untreated can become much worse.   

You should comply with the following common sense accident prevention behaviours: Avoid running. If an object is too heavy to carry comfortably, ask for help or use a trolley.   When carrying goods, lift with your legs, not your back.

 Use and store equipment properly. Do not over-stack trolleys. Follow the instructions when using equipment and chemicals.   Do not experiment with equipment you are not trained to operate.   Be mindful of the dangers of sharp objects both to you and to others. 

See online sop for more details on Health & Safety

 

Basic Hygiene

All Staff working with food will be expected to complete basic hygiene training before being allowed to handle food this will be provided via the online sop during induction, with further training available both in house and again on the online sop. Staff handing food after working through the supplied training may then be required to take a level 2 hygiene exam if they do not have one that is in date.

In regards to Food Handlers

All people carry a huge amount of bacteria on their body and clothes. It is essential that everyone working in the catering environment and food handlers in particular have high standards of personal hygiene to avoid cross contamination. In particular, it is essential that:

• Food handlers thoroughly wash their hands at appropriate intervals

• Food handlers abstain from unhygienic habits such as nose picking and nail biting whilst at work

• Food handlers wear clean protective Uniform

• Anyone suffering from vomiting or diarrhoea is excluded from the food premises

• All Food Handlers must ensure they wash their hands both before and after handling food.

 

First Aid 

First Aid box are located in the kitchen/bar.  This box is stocked with items such as band-aids, eye wash, and antiseptic creams.  If it becomes necessary to use the items contained in these cabinets, advice your Supervisor after use, so that a record of the item can be made in case of loss and supplies can be kept topped up. When handling food after a cut, if a band aid has been applied to a hand or finger you must wear blue gloves to protect from loss of plasters and contamination of food. If you lose a plaster you must stop what you are doing and report immediately to your supervisor this is especially important if handling food and there could be a possibility of a physical hazard to the food.

Team Member Accident Reporting 

Should you experience an accident at work that results in personal injury, you must complete the Accident Report online and form and have it signed by your Supervisor or Manager.  If this form is not completed at the time of the injury, your claim will not be accepted by the insurance provider.  If medical expenses arise as the result of an injury, a number of other forms must be completed in order to process the insurance claim.  Your Supervisor will assist you in filling out these forms after you have received medical attention.  

Medical Emergencies 

In the case of a medical emergency, whether it involves a team member or a guest, the following steps should be followed: 

1. Remain calm.

2. Give basic first aid to the guest if qualified or find a qualified person immediately.

3. Provide reassurance to the guest and their associates.

4. Contact your Supervisor or Manager.

5. Do not move the patient unless they are in danger of further injury.

6. Ensure your own safety and the safety of others.

7. Remain near the guest and give assistance when required.

8. The Supervisor will organise a doctor or an ambulance if required.

9. Obtain names and addresses of witnesses.

10. Do not admit responsibility for the accident. 

 

Fire Safety 

Part of your initial THE CHINESE BUFFET training will be in the area of fire safety.  You will learn about how to prevent fires, the location of fire exits, where fire extinguishers are located, how to use these extinguishers and what role you will play in case of a fire emergency.   

Fire Emergency 

If a fire should break out in the THE CHINESE BUFFET restaurant, the following procedures should be followed: 

1. Raise the alarm.

2. Contact the manager and give exact details of where the fire has erupted.

3. Evacuate the occupants from the immediate area, in an orderly manner, to a protected area.

4. If it is safe to do so, extinguish the fire using the appropriate extinguisher.

5. If you are unsuccessful and the fire continues, advise the other team members.

6. If an Evacuation is necessary, an announcement will be made by the supervisor or manager.

7. This announcement will include the specifics of evacuation procedures.

General Fire Emergency Guidelines 

Do not put yourself at risk at any time. 

Raise the alarm before attempting to fight a fire. 

All team members must assist the guests of the THE CHINESE BUFFET when an evacuation is required.    

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THE Chinese Buffet reserves the right to any changes and amendments.

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You must read and understand all of the information presented in the above of THE CHINESE BUFFET Staff Handbook I accept and agree to abide by the policies and behavioural guidelines outlined.