Workplace/location: Kitchen July 2012

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Audra Norman
5 years ago
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1 Hazard identification Workplace/location: Kitchen July 2012 Hazard controls Name: Andre Kitchen area in RED Hazard Installation of detergent and rinse aid under bench 40 Potential harm, strain. Significant hazard / Eliminate Isolate Minimise Action proposed Slide container along floor or lift on/off trolley with team aware of correct procedure Completion Date/signed Frequency of monitoring Heat during cooking operations 1 Waste disposal units - general use and clearing blockages 3 Excess heat, steam Cuts, bruises, crushed fingers, loss of limb, Use fans, screened windows/doors Switch machine off at power point before removing blockage. Safety procedures to be followed as per instructions. First aid kit Bain Marie heated too high 4 Hot water boiler In dining room 5 Burns, scalds Ensure staff aware of possible burn Burns, scalds Ensure tap is turned to wall. Do not place anything near or in front of machine. Reducing splash hazard

2 Hot water urn In dining room 38 Bacon slicer 33 Burns, scalds, physical Cuts, loss of fingers Allow to cool before transporting. Team lift on to trolley Staff trained In procedures for using and cleaning. Metal mesh glove provided must be worn Microwave oven 10 Burns, scalds aware of safety procedure Food mixer 12 aware of safety procedure Mixer bowl (heavy) 12 Dry store stacking 14 Deep Sinks (bending for long periods) 3 & 15 Sharp knives 18, strains, strains, strains Cuts, abrasions, loss of finger Use slide method or team lift Stack heavy goods on lower shelves. Avoid stretching, use step ladder aware of procedure of taking mini breaks, flexing. aware of procedure for knife handling.

3 Store in magnetic holder away from traffic areas Oven fires 20 & 23 Corners on step up area of kitchen 21 Burns Fire blanket and extinguishers accessible and staff aware of placement and procedure for use Trip, fall aware of hazard Dishwasher 31 Burns, scalds, cuts All sharps to be placed In baskets for washing Broken crockery to be placed In tins for disposal Ensure cycle finished before lifting lid Wet floor in dish washing area 1 Slips, falls Rubber non slip matting laid In dish washing area Vats 26 Burns, splashes, fire, slips, falls Rubber non slip matting laid in vat area. Fire blanket and extinguisher accessible and staff aware of placement &

4 Convection oven 23. Splashes to be cleaned up immediately Burns, scalds Chemical hazards 3 & 16 & 36 Irritation of skin, difficulty breathing Staff must wear gloves, arm protection and masks when handling chemicals and be trained in their use Robocoupe (blade storage and cleaning) 31 Potato peeler 33 Wet floor during clean up 1 Cuts, abrasions Cuts, physical, electric shock Team lift, electrical socket wired for wet area Slips, falls Use wet floor area signage. Basic safety procedure. Potato/ vegetable storage chiller, strain Team lift onto trolley or slide along floor

5 Crockery/ cutlery baskets 2, strains Lift small amounts at a time. Slide, use trolleys Toilets 0 Contamination Separate mops used for each area. Antiseptic soap In staff toilet. aprons worn in toilet Electrical circuit boards 28 Electric shock, death Electrician only. Staff not to access the cupboard under any circumstances Small oven 22 Rubbish bin 19 Craft knife 25 Burns, fire Fire blanket and extinguishers accessible and staff aware of placement and procedure for use Contamination Bin to be emptied regularly Bin cleaned and sanltlsed regularly. Lid to be kept in place. Cuts Knife blade to be withdrawn when not in use

6 Hooks (head and eye level) 27 Toaster 17 Smoke stop doorsinjury on opening/ closing 6 Freezer -walk in 30 Turbofan ovens 20 Sharp corner on table near vats 24 Heavy lifting from high/low shelves Burns, electric shock, fire, burns, Lifting, strain, strain Hooks and implements to be kept back from walking areas Fire blanket and extinguishers accessible and staff aware of placement and procedure for use Glass installed for sighting through doors Ensure all staff know how to open door from inside Heavier items to be entered at lower level. Team lift heavy items at height Ensure table is pushed back against vats to minimise risk Clip door back onto hook provided Team lift and/or use trolley

7 Hot plate burns 7 Brat pan-burns. (Tilt for cleaning) 8 Burns aware when hotplate in use Burns, scalds aware when brat pan in use. Staff trained in Chillers - lifting from heights and low levels 31 Low level shelving - lifting- awkward angles 9, strains, strains procedure for stacking chiller. Meat and dairy kept in separate chillers. All stock covered and dated Correct lifting procedure to be used Double jacket boilers - burns, boiling liquid, cleaning 29 Floor drain cover 13 Freezers and chillers temperature 30 & 31 & 35 Burns, scalds and cleaning Contamination Plumber/maintenance only to access this area Contamination Temperature to be recorded twice daily and management alerted of any fluctuations

Hazard Identification and Risk Assessment Form. Risk Assessment

Hazard Identification and Risk Assessment Form. Risk Assessment Identification and Assessment Form Assessment Food Preparation Food poisoning Staff Kitchen operated by competent catering contractor. Food handled by trained and experienced staff. HACCP programme implemented.