Ref. CAT 21 Task/Activity: Equipment Washing in Sinks Assessment date: 26 June 2012 Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - Kitchen Assessed by: Evan Judge Hazard Safety Risk Safe System of Work / Control Measures Hot water Hot cooking pots and hot food and liquid Washing detergents Knives and sharp objects Broken glassware and crockery Manual handling Spillages Who may be affected by the task/activity? Compass employees/Agency staff Scalds Burns Irritation to skin and eyes Cuts and lacerations Back and muscle strain Slips and falls Maintain hot water in the sink at around 60C to ensure adequate cleaning and to prevent scalding. Provision and use of PPE, including protective eyewear, rubber gloves or gauntlets, waterproof aprons and slip resistant footwear where appropriate. Allow hot foods, liquids and equipment to cool before emptying and washing. Wash sharp knives and other sharp objects individually and never place them into sinks. When glass or crockery break in the sink the water must first be drained out before carefully removing items with gloved hands. Broken glass, china and other sharp objects to be securely wrapped before placing in a bin liner, or disposed of separately a rigid container. Sinks not to be overfilled with water to reduce the risk of splashing water onto the floor area. Items to be placed into sinks and not dropped in to avoid splashing water onto the floor area. Spillages cleaned up as they occur and wet floor warning signs used when appropriate. Implement the safety precautions in the COSHH Product Assessment and the manual handling safety precautions Floor maintained in a clean and dry condition, so far as reasonably practicable by implementing the Safe System of Work/Control Measures in the Floor Safety Risk Assessment, Ref MAN 08
Ref. CAT 41 Task/Activity: Use of Steaming Ovens (Steamers) Assessment date: 26 June 2012 Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - Kitchen Assessed by: Evan Judge Hazard Safety Risk Safe System of Work / Control Measures Electrical and/or gas hazards Contact with hot surfaces, hot food hot liquid and steam Spillages of food and liquid when lifting containers from the oven Manual handling Pressure vessels Who may be affected by the task/activity? Compass employees/Agency staff Maintenance personnel Electric shock and burns Fire and explosion Burns and scalds Slips and falls Back and muscle strain Explosion Steaming ovens only to be used and cleaned by trained employees. Follow manufacturer's user instructions where these are available Steaming ovens to be maintained by competent persons and in accordance with manufacturer's guidance where available. If necessary, pressurised steamers to be inspected in accordance with a written scheme of examination by a competent person at appropriate intervals. Safety interlocks on the doors of pressure steamers to prevent them being opened before the pressure is equalised to be in good working order. Open the oven door only partially at first and at arms length to allow the steam and/or heat to dissipate before opening it fully. Where practicable, the use of steamer shelves above eye-level should be avoided when hot liquids could spill from cooking containers when they are being lifted into or out of the steamer. Hot water will collect on the top of any container lid or cover. Containers must be tilted slightly away from the body before attempting to remove them from the oven. Where practicable, use perforated base-trays in steamer containers to collect water and avoid the need to cover food with lids. Oven cloths/gloves to be used when handling hot equipment. Where possible steamers should be connected directly to the waste water system. Drip trays beneath doors must always be in position and not be permitted to overflow. Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate. Steaming ovens to be isolated and allowed to cool before cleaning Implement the Safe System of Work/Control Measures in Cooking, Ref. CAT 15, Electrical Safety, Ref. MAN 05 and/or Gas Safety, Ref. COM 03 Risk Assessments and the manual handling safety precautions
Ref. CAT 50 Task/Activity: Use of Plumbed-In Hot Water Boilers Assessment date: 26 June 2012 Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - Kitchen Assessed by: Evan Judge Hazard Safety Risk Safe System of Work / Control Measures Contact with hot equipment and water Spillages Electrical and/or gas hazards Pressure Vessels Who may be affected by the task/activity? Compass employees/Agency staff Customers / Client staff Visitors / Members of the Public Burns and Scalds Slips and falls Electric shock and burns Fire and explosion Explosion Water boilers only to be used by trained employees. Follow manufacturer's user instructions where these are available Water boilers to be maintained by competent persons and in accordance with manufacturer's guidance where available, including descaling. If necessary, pressurised water boilers to be inspected in accordance with a written scheme of examination by a competent person at appropriate intervals. Water boilers to be suitably positioned away from busy walkways and at a convenient height for the user. Sufficient clearance between the tap and surface to allow the equipment being filled to be placed directly beneath the dispense tap. Wherever practicable, the container should be placed on a surface beneath the dispense tap whilst it is being filled and not held, in order to avoid the risk of scalds to the hands. Oven gloves/cloths to be used when handles to containers may become hot as the container is filled with hot water. Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate. Power sockets and connections to electrical equipment to be positioned or protected where they will not be affected by splashes or accidental spillages. Implement the Safe System of Work/Control Measures in the Electrical Safety, Ref. MAN 05 and Gas Safety, Ref. COM 03. Risk Assessments