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HEALTH AND SAFETY

This article outlines the responsibilities of employers and employees in maintaining a safe environment in restaurants, including risk assessment, safety regulations, and emergency procedures. It also highlights common causes of accidents and provides guidance on fire prevention and first aid techniques.

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HEALTH AND SAFETY

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  1. HEALTH AND SAFETY

  2. “Good food is safe food.”

  3. I. Responsibilities of employers and employees: • Ensure that the premises and equipment are safe and that they are kept safe so as to prevent accidents. • Assess any hazards or risks and implement procedures to deal with any accidents. • Employees should receive training in accident prevention and first-aid.

  4. Safety signs must be used to inform and instruct people using the premises so as to prevent accidents or what to do in the event of an accident. • All potential hazards or risks should be reported.

  5. II. Safety Regulations

  6. a. Restaurant management regulations on: Risk assessment Control of hazardous substances Training of employees

  7. b. Workplace regulations: • Floors have to be of suitable construction • Floors free from hazardous articles or substances • Steps are taken to avoid slips, trips, or falls

  8. c. Manual handling regulations: • Reducing incorrect handling of loads • Preventing hazardous handling

  9. d. Fire precautions: • Means of fire fighting • Evacuation procedures • Raising the alarm

  10. e. Provision and use of work equipment: • Ensure correct usage • Properly maintained equipment • Training of employees

  11. f. Health and safety of employees: • Make sure staff have suitable workplace and take regular breaks

  12. III. Causes of Accidents in the Restaurant

  13. a. In the food production area: Spillage on the floor and not immediately cleaned. Placing particles on the floors in corridors, passage ways and between tables

  14. b. Manual Handling: Incorrect handling of heavy and awkward loads c. Fire Regulations: Employees have no knowledge or training in how to extinguish small fires and does not clearly understand which fire extinguisher is used for which fire.

  15. d. Equipment use: Some equipment are not properly maintained e. Personal protective covering: Some kitchen staff does not wear protective clothing and protective safety footwear.

  16. IV. Emergency Procedures

  17. In cases of Fire: Practice proper fire prevention methods Know all entry and exit points in the restaurant Keep guest calm, in order, and evacuate immediately Notify authorities

  18. In cases of Injury: Remain calm Practice first-aid techniques Never move a guest who has been injured or seriously ill unless it is a life-threatening situation Obtain the consent of the injured or ill person and explain first-aid procedures that will be applied

  19. In cases of Injury: One staff should document the incident for insurance and liability purposes Watch guest belongings and keep them in a safe place until the guest recovers.

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