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. Raw and cooked food kept separate. Current 1 4 4 Colour coded knives and chopping boards used for food preparation. Separate preparation areas for different food types. Food temperature monitoring programme in place. Temperature displayed on the fridges/cold store. Appropriate clothing and head gear is worn by kitchen staff. Hand washing facilities. Staff wash hands after handling raw food. Easily cleanable surfaces. Food preparation surfaces are cleaned and disinfected before use. Walls are of a non-absorbent finish and suitable for cleaning. Insectocute units. Fly screens on the windows in the kitchen. Bait points monitored and maintained by external contractors. Separate mops and buckets for the kitchen, dining room and toilets. Produced by: Oak Leaf Safety Ltd. Ver: 1/2015 Page 1 of 10
Identification and Assessment Form Assessment Fire Burns Staff Precautions applicable to All Areas, plus: Current 1 5 5 Smoke inhalation Fatalities Property damage Explosion Ansul fire extinguisher system installed to the extraction canopy of the oven, rings and fryer. System tested regularly and maintained by external contractors Gas supply shut off when fire alarm system or Ansul extinguisher system activated. Gas supply also shut off if the extractor fan is off. Fire blankets. Manual Handling Back injuries Muscle strains Precautions applicable to All Areas, plus: Goods delivered to the back door, close to the various store areas. Trolleys used for moving items around the kitchen. Trolley for returned trays. Selected preparation tables on castors. Cuisine de France, Kellogs, Tayto and chocolate displays on castors. Mop buckets on castors. Special trolleys for removing full and hot trays from the oven. Waste/recycling bins at the tray conveyor are on castors. Wheeled out for emptying and cleaning. Produced by: Oak Leaf Safety Ltd. Ver: 1/2015 Page 2 of 10
Identification and Assessment Form Assessment Current Security Theft Precautions applicable to All Areas, plus: 1 4 4 Assault Safe in the kitchen for holding cash. Cash collected regularly by Group4. Cleaning chemicals Irritation/burns to skin or eyes Stored in dedicated Chemical Store. Concentrated chemicals stored on racking in original containers. Appropriately labelled. Cleaning solutions (disinfectant & degreaser etc.) prepared from concentrate using dispenser units. Spray bottles containing working solutions labelled with contents. Chemical agent for grease traps dispensed automatically. Detergents for automatic washers dispensed automatically. Dispenser for detergent in the Pot Wash area. MSDS s available locally for each product. Appropriate PPE provided. Majority of the cleaning carried out while the canteen is closed. Notice posted in the kitchen giving summary of product description, health & safety information and usage instructions. Notice also includes a picture of the product to aid identification. Produced by: Oak Leaf Safety Ltd. Ver: 1/2015 Page 3 of 10
Identification and Assessment Form Assessment Flooring Slip, trip, fall Staff Temperature, Ventilation & Air quality Vermin Discomfort Irritability Lethargy Food poisoning Disease and infection including Weil s disease Staff Clients/ Staff Precautions applicable to All Areas, plus: wear safety shoes/clogs with non-slip soles. Low slip flooring in the kitchen. Spills dealt with promptly. Wet floor signs available. Floor in the kitchen slopes to drain. Floor mopped daily by the GA. Floor mopped while the canteen is closed. Extraction canopy located above the oven, fryer and rings. Extraction canopy located above the dishwasher and the pot wash area. Wall mounted extractors. Openable windows. Air conditioning Pest control programme (including monitored bait points) part of the HACCP requirements. Insectocute unit and screens on kitchen windows to prevent insects. External waste bins collected regularly to ensure that waste food does not accumulate. Current 1 2 2 1 5 5 Produced by: Oak Leaf Safety Ltd. Ver: 1/2015 Page 4 of 10
Identification and Assessment Form Assessment Sharps Knives, glass, cans Storage Cuts & lacerations Amputation Slip, trip, fall injuries Manual handling injuries Knives used by trained & experienced staff. Appropriate chopping boards. Correct knives provided for each job. Knives stored on magnetic strips. Knives never stored in drawers or cupboards. Knives washed immediately after use. Knives never lift in the sink. Knives kept sharp. Broken glass, empty cans etc. disposed of promptly. Fridges and freezers for storing perishable food items. Racking in the dry food store for non-perishable items. Racking in kitchen for pots etc. Magnetic strips for storing knives. Dedicated room for storage of chemicals. Microwave Burns or scalds Appropriate microwaveable dishes are used. Current 1 4 4 Dishes covered with cling film or lid. Cling film is pierced before cooking. Dishes removed with care, gloves or tea towel used. Cleaned as per the cleaning rota. Door seals in good condition. Produced by: Oak Leaf Safety Ltd. Ver: 1/2015 Page 5 of 10
Identification and Assessment Form Assessment Current Cooking using Oven, Grills, Bratt Pans or Rings Burns or scalds Fire Clear controls. Located under extraction canopy with Ansul fire extinguisher system. Cleaned as required. Disabled and cooled before cleaning. 1 5 5 Isolators for each unit. Fan on the convection oven enclosed. Gloves or towels used when handling hot trays or pans. Special trolleys for removing full and hot trays from the oven. Cooking using Fryers Burn/scald Fire Slip, trip, fall Located under extraction canopy with Ansul fire extinguisher system. Never left unattended during use. Clear controls. 1 5 5 Cleaned as required. Fryers turned off and cooled before cleaning. Oil never overfilled. Maximum fill level indicated. Cooking oil changed regularly. Oil is left to cool before draining. Oil drained using tap. Waste oil disposed of appropriately. Fryer baskets never overfilled. Gloves or towels used when handling fryer baskets. Spillages cleaned up promptly. Produced by: Oak Leaf Safety Ltd. Ver: 1/2015 Page 6 of 10
Identification and Assessment Form Assessment Current Pot Wash Skin & eye irritation Cuts & lacerations Manual handling injuries Gloves & aprons provided. Automatic washer. Washer enclosed during operation. Washer stops when cover opened. Washer loaded/uloaded at waist height. Wash hose suspended (lever trigger). Burns & scalds Macerator enclosed. Dishwasher located under extraction canopy. Detergent automatically dosed to washer. Emergency stop located to the front of the automatic washer. Bowl Mixer Entanglement Mixer guarded when mixing bowl in position. Foot injuries due to falling bowl Bowl sits securely on pins. Unit isolated during cleaning. Hand Mixer Cuts & lacerations Entanglement Blade stops when the on/off button released. Mixing blade guarded. Unit isolated during cleaning. 1 2 2 Produced by: Oak Leaf Safety Ltd. Ver: 1/2015 Page 7 of 10
Identification and Assessment Form Assessment Entering the canteen Impact injuries Slip, trip, fall Bain-Maries Burns or scalds Staff Dirty Trays Manual handling injuries Customers Toaster Burns Staff Sandwich Toaster One-way system in operation for customer access to the canteen. Customers enter via the door beside the serving counter and exit via the far door. Class breaks staggered to control flow into the canteen. Bain-Maries automatically filled and drained. Oven gloves or tea towels used when lifting out trays. Burns Only used by kitchen staff. Customers place their trays on a conveyor when finished. Trays automatically brought into the Wash Up area. Current Sign warning of hot surfaces. 1 2 2 Signs warning of hot surfaces. 1 2 2 Produced by: Oak Leaf Safety Ltd. Ver: 1/2015 Page 8 of 10
Identification and Assessment Form Assessment Current Wash Up Skin & eye irritation Cuts & lacerations Manual handling injuries Burns & scalds Gloves & aprons provided. Trays containing dirty plates, cups & cutlery on conveyor system. Trays unloaded from conveyor at chest height Dirty plates, trays & cutlery loading into washer trays. Care taken not to overload the trays. Washer trays loaded at waist height. Wash hose suspended (lever trigger). Macerator enclosed. Washer trays slid in and out of the washer. Washer tray does not have to be lifted in. Dishwasher enclosed during operation. Washer stops when cover opened. Warning Hot signs on the front of the dish washer. Dishwasher located under extraction canopy. Detergent automatically dosed to washer. Emergency stop located to the front of the automatic washer. Clean items placed on trolleys and returned. Cups left in the washer trays and placed onto trolley with spring loaded base. Produced by: Oak Leaf Safety Ltd. Ver: 1/2015 Page 9 of 10
Identification and Assessment Form Action Plan Recommended Controls & Actions Completion Date Person Responsible Revised Manager: Date: 18 th December 2015 Produced by: Oak Leaf Safety Ltd. Ver: 1/2015 Page 10 of 10