HEALTH AND SAFETY REGULATIONS of Practice Booklet 2010.pdf · Health and Safety Roles and Responsibilities 5 5 ... Gueridon Service 30 19. Safety Issues in the Restaurant 32 20. Safety

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DEPARTMENT OF FOOD & TOURISM MANAGEMENT

HOLLINGS FACULTY

HEALTH AND SAFETY

CODE OF PRACTICE BOOKLET

Revised

SEPTEMBER 2010

Frank Mc Dowall - Senior Lecturer

Jane Barlow - Technical Services Manager

ii

CONTENTS

page

1. Introduction 1

2. General Code of Practice 2

2.1 Code of Practice: General Requirements: Staff 2

2.2 Code of Practice: General Requirements – Students 2

3. Health and Safety Management Structure 4

4. Health and Safety Roles and Responsibilities 5

5. Legislation 7

5.1 Responsibilities of Employers 7

5.2 Safety Regulations 8

6. University Health and Safety Unit 9

6.1 The University Health and Safety Policy 9

6.2 Guidance Notes 9

6.3 Faculty Health & Safety Policy 9

6.4 Supplement to Faculty Statement 10

6.5 Hazard Recognition 10

6.6 Report Hazards 10

6.7 Emergencies 10

6.8 Accidents 11

6.9 First Aid Facilities 11

6.10 Emergency Evacuation Procedures 12

6.11 Fire Evacuation 12

6.12 Using a Fire Extinguisher 14

6.13 Types or Fire Extinguisher 14

6.14 Practical and Lecture Rooms 16

6.15 Lockers 16

7. Personal Preparation for Kitchen Workshops 17

7.1 Personal Hygiene 18

7.2 Personal Cleanliness 18

7.3 Smoking Policy 20

7.4 Personal Safety 20

8. General Health and Fitness 20

9. Gastric Illness and Infectious Diseases 21

10. Prevention of Accidents in the Kitchen 21

iii

11. Hazard Analysis and Critical Central Point 23

11.1 Operation HACCP Procedure 24/25

12. Temperature Control Chart 26

12.1 Temperature Control 27

13. Hazard and Risk Assessment 27

14. Control of Substances Hazardous to Health 27

15. Use of Food Preparation Machinery 28

16. Kinetic Handling 29

17. Attributes of Restaurant Personnel 30

18. Gueridon Service 30

19. Safety Issues in the Restaurant 32

20. Safety Issues in the Design Studio 32

21. Guidance for Students on Placement 33

22. Laboratory Health & Safety 33

23. Safety on the Streets in the UK 34

23.1 Using Public Transport 35

23.2 Using Taxis 36

Index 39/40

1

1. INTRODUCTION

Dear Colleague,

Welcome to the Department of Food and Tourism Management.

The department actively engages in all practical aspects of food, human nutrition,

hospitality and tourism industries. In embracing all of the practical activities of

such industries we need to engage in safe practices that reduce the potential for

injury and ill health. The department has conducted risk assessments on these

activities so as to provide a safe working environment, please take time to read

through this booklet and make note of its contents.

It is your responsibility to ensure that you are aware of the risks as mentioned in

this document and ensure you are aware of safe working practices for all the

equipment you will be using. It is important to conduct yourself in a commonsense

manner in all situations and recognise your responsibilities to yourself and others.

In certain circumstances you will be notified of specific information regarding

equipment and practices.

Please ensure you read the guidelines in this booklet, as well as any instructions

you may be handed during your experiences at Hollings. Your lecturer / supervisor

will always be your first point of contact if you require further guidance and

explanation.

I trust that you will enjoy your times at Hollings and working in the department of

Food and Tourism Management, and I look forward to meeting you in person in

due course.

Charles Brennan

Professor Charles Brennan

Head of Department

2

2. GENERAL CODE OF PRACTICE

All staff and student are required to observe general and specific Health and Safety

Guidelines as laid out in the Department of Food and Tourism Management,

Health and Safety Code of Practice Booklet. This is in addition to any

requirements laid down in the University Health & Safety Policy 1999 and the

Faculty, Student Information Handbook – 2010/2011.

To ensure a safe environment, which is very essential throughout the Department,

it is the duty of all persons who use the Department of Food and Tourism

Management resources, to take reasonable due care to ensure they do not endanger

themselves or anyone else by their acts and/or omissions.

2.1 Code of Practice: General Requirements: Staff

All members of staff, both full-time and part-time teaching and non-teaching staff,

must be conversant with the Health and Safety Policy of the University, Faculty

and Department; as well as the following points:

1. Observe all the safety regulations at all times.

2. Report all accidents and hazard damages if a person or persons are injured

or not.

Accident Report forms are available from the Departmental Office or the

Technical Support Office.

3. The appropriate protective clothing should be used, especially in

kitchens/laboratories.

4. To conform to all instructions given by the person or person responsible for

Health and Safety in the designated areas.

5. Mobile telephones are not allowed in kitchen / laboratory areas as

distractions can cause ACCIDENTS.

6. Familiarise themselves with the safety and hazards of equipment by reading

instruction manuals and risk assessments placed in the areas.

7. Co-operate and promote Health and Safety awareness at all levels.

2.2 Code of Practice: General Requirements – Students

All students must conform to the safety requirements as laid down by the

University, Faculty and Department and should comply with the following points:

a) Familiarise themselves with the evacuation and fire emergency procedures

of the building as well as first aid and the calling of the hospital for help.

b) The wearing of appropriate clothing in kitchens, workshops, laboratories,

etc, and report any hazards or accidents promptly to the lecturer or person or

persons in charge of the areas.

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c) Familiarise themselves with the equipment to be used in practical sessions

by reading instruction manuals, risk assessment forms, and safe working

practices in the areas. By doing this you will understand the hazards

involved.

d) Avoid rapid movement in kitchens, especially when carrying pans,

equipment, general materials, etc.

e) Students should not enter and work in kitchens, laboratories without

supervision or permission.

f) Alcohol or other drugs should not be taken before entering the Department

especially kitchens, laboratories, etc, as these may impair judgement.

h) Care should be taken when there are any breakage‟s (glass in particular) and

should be reported to the Lecturer in charge.

i) Mobile telephones are not allowed in kitchen / laboratory areas as

distractions can cause ACCIDENTS.

j) The Food Areas should not be entered without permission. All bags,

clothing (coats), personal items, etc must be placed in the lockers provided.

All areas including walkways, kitchens, laboratories, and anywhere there

are fire escapes, etc, should be kept clear of these items.

k) NOTE: All kitchens, laboratories and general areas are NON-SMOKING

areas.

l) Food and refreshments must not be taken or stored in laboratories or any

other areas other than the Student Refectory (Café In Between) or the

Coffee Bar (Reception).

m) In the carrying of heavy equipment or materials, students should use trolleys

provided by the Department.

Students should behave in a proper manner at all times in all areas, and should

make/keep the environment in which they are working clean and safe at all times.

4

MANCHESTER METROPOLITAN UNIVERSITY

HOLLINGS FACULTY.

3. HEALTH AND SAFETY MANAGEMENT STRUCTURE.

Dean of Faculty

Head of Faculty and Campus SAS

Head of Department CDT Head of Department FTM

Department Safety Co-ordinator

Technical Group Manager Academic Staff Office Manager

Technical Support Staff Students Admin Staff

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4. ROLES and RESPONSIBILITIES

Dean

The Dean is responsible to the Vice-Chancellor in respect of Health & Safety

issues. Within the Faculty he ensures there is a constructive framework for Health

& Safety procedures, which would comply with and satisfy the University Health

and Safety Policy.

Head of Department

The Head of Department is responsible to the Dean for Health and Safety within

the Department. He ensures there is a nominated Departmental Safety Co-

ordinator who will represent the Department on Health and Safety matters both at

Faculty and University level.

Departmental Safety Co-ordinator

The role of the departmental safety co-ordinator is advisory and does not carry

executive responsibility for health and safety within the department.

To assist the head of department on the formulation and revision of

departmental health and safety policies, procedures and regulations.

To co-ordinate information to departmental staff, students and visitors on

matters of health and safety.

To organise a departmental safety committee where this is deemed appropriate.

To attend departmental, faculty and university health and safety meetings.

To monitor that risk assessments are being carried out and records are updated.

Organising safety inspections of departmental workplace in accordance with

university guidance.

Assisting in the organisation and delivering of departmental health and safety

training.

Developing departmental emergency planning measures.

Monitoring compliance with the university‟s annual health and safety plan

Academics

To liaise with the Departmental Safety Co-ordinator on Health and Safety

matters.

To ensure that the University/Department Health & Safety policy is maintained

by the students at all times.

To aid in the preparation of the Departmental Health and Safety Inspection

Report.

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Technical Group Manager

To represent the Department at Faculty level on the Health and Safety Panel.

To liaise with the Departmental Safety Co-ordinator on Health and Safety

matters

To ensure that the University/Departmental Health and Safety policy is

maintained by the Technical Support Staff within all service areas.

Prepare the annual Health and Safety Inspection Report in liaison with the

academic staff.

To liase with the Health and Safety advisor regarding new legislation.

Office Manager

To liase with the Departmental Safety Co-ordinator on Health and Safety

matters.

To ensure the University/Departmental Health and Safety policy is maintained

by the administrative staff.

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5. LEGISLATION

Every year in the UK a thousand people are killed at work; a million people suffer

injuries; and 23 million working days are lost annually because of industrial injury

and disease. The Catering Industry is one of the largest employers of labour in the

UK and, therefore, is substantially affected by accidents at work.

In 1974 the Health and Safety at Work Act became law with two main aims:

1. To extend the coverage and protection of the law to all employers and

employees.

2. To increase awareness of safety, amongst those at work, both employers

and employees.

The law implies a general duty on an employer ‘to ensure so far as is reasonably

practicable, the health, safety and welfare at work of all his employees’. The

law also imposes a duty on every employee at work to:

Take reasonable care for the health and safety of him/herself and of other

persons who may be affected by his/her acts or omissions at work;

Co-operate with his/her employer so far as is necessary to meet or comply with

any requirement concerning health and safety;

Not to interfere with, or misuse, anything provided in the interests of health,

safety or welfare.

It can be clearly seen that both Health and Safety at work is everyone‟s

responsibility. Furthermore, the Act protects members of the public who may be

affected by the activities of those at work.

Penalties are provided by the Act, which include improvement notices, prohibition

notices and criminal prosecution. The Health and Safety Executive has been set

up to enforce the law and the Health and Safety Commission will issue Codes of

Conduct and act as advisors.

5.1 Responsibility of Employers

The employer‟s responsibilities are to:

Provide and maintain premises and equipment that are safe for operation and

have minimal risk to health.

Provide supervision, information and training.

Issue a written statement of „Safety Policy‟ to employees to include:

General policy with respect to Health and Safety at work of employees.

The Organisation to ensure the policy is carried out

How the policy will be made effective.

Consult with employees‟ Safety Representative and to establish a Safety

Committee.

8

5.2 Safety Regulations

As from 1993, six Health and Safety at Work Regulations have come into force:-

Management of Health and Safety at Work Regulation 1999

Risk Assessment

Control of Hazardous Substance

Training

Work Place (Health, Safety and Welfare) Regulations 1992

Floors to be of suitable construction.

Floors to be free from hazardous articles and substances.

Steps taken to avoid slips, trips and falls.

Manual Handling Operation Regulations 1992

Reducing incorrect handling of loads

Preventing hazardous handling

Fire Precautions in Place of Work

Means of fire fighting

Evacuation procedures

Raising the alarm

Provision and Use of Work Equipment

Ensure correct usage

Properly maintained

Training given

Display Screen Regulations 1992

The University follows these Regulations when providing staff and students with

Visual Display Unit facilities.

However, it is the individual‟s responsibility to take regular breaks when working

for long periods of time with such equipment.

9

6. The University Health and Safety Unit.

As part of the University‟s commitment to the Health, Safety and welfare of its

staff and students, there is a dedicated team in the Health and Safety Unit, at the

All Saints Building, solely dedicated to looking after Health and Safety issues

within the University.

Contacts at the Unit:

Alan Gibb Health and Safety Advisor x3309 Samina Zahoor Assistant Health and Safety Adviser x3314

Christopher Thornley Assistant Health and Safety Adviser x4655

Vince Bashford Assistant Health and Safety Adviser x3368

Paula Gibbons Unit Administrator x3317

6.1 The University Health and Safety Policy 1999.

This Policy has been prepared and implemented by the University Health and

Safety Unit, copies are available for inspection in the offices of the Dean, Head of

Faculty and Campus SAS and Technical Services Manager, The Library and on

the Health and Safety Units web pages on the following link:

http://www.mmu.ac.uk/humanresources/health/policy/mmu-health-and-safety.pdf

6.2 Guidance Notes.

Further Guidance notes are available to support the University Health and Safety

Policy.

Copies of these are available from the Health and Safety Unit or they can be found

on the Health and Safety Units web pages.

To find the site - www.mmu.ac.uk/humanresources/health/

6.3 Faculty Health and Safety Policy.

The Health and Safety at Work Act is designed to ensure that workplaces are made

and kept healthy and safe, and imposes certain duties on all of us. This document

is intended to acquaint you briefly with procedures at Hollings. Everything is

based on the University Health and Safety Policy. It designates the Dean as the

“key” person directly responsible to the Directorate for Health and Safety matters

on the Hollings site.

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6.4 Supplement to Faculty Statement

The Department of Food and Tourism Management has supplemented the Faculty

Statement with this booklet, which specifies procedures appropriate to the areas in

which our staff and students work. Paying particular attention to areas containing

hazardous materials or processes and to hazards, which may arise from visits to, or

placements in, industrial premises.

6.5 Hazard Recognition

You are legally bound to take reasonable care for the safety of yourself and others

that may be affected by your actions and/or omissions at work. If you discover an

imminent, potential or actual hazard it is your duty to take immediate local action

to avert injury and then report to your supervisor, the nature of the hazard and any

action taken or required.

6.6 Reporting of Hazards

If a real or potential hazard is observed or suspected the following action(s) should

be taken:

Attempt, if possible, to remedy the situation. Then notify the relevant

Technical Services Manager so that it can be recorded.

If a remedy is not immediately possible, inform the Technical Services

Manager and also notify immediate supervisor accordingly.

If action has not been taken, notify the Head of Department, who will take

appropriate action.

The Technical Services Manager will make a final record of all reports,

indicating initiator, date, time and hazard.

6.7 Emergencies

In the case of a medical emergency the following action should be taken:-

Summon a designated First Aider, where necessary and if possible.

Summon emergency services. You can dial 9999 from any telephone

extension but you MUST also inform the University switchboard on their

emergency number of 2222.

Take whatever further action seems necessary to safeguard staff, students,

visitor and, if safe to do so, property in the vicinity.

Advise the Head of Department/Section and the Head of Faculty and Campus

SAS of the circumstances as soon as possible.

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6.8 Accidents

In the event of an accident, every effort should be made to render first aid on the

spot. If possible by a person trained in first aid. Names of designated first aiders

will be shown on Noticeboards throughout the Faculty. If further medical

treatment appears necessary, transport to hospital should be arranged by the first

aider without delay.

All accidents, however minor, must be reported on a University Accident Form

available from the Technical Services Manager. Forms should be returned to the

University Health & Safety Office .

6.9 First Aid Facilities http://www.hollings.mmu.ac.uk/index.php?option=com_content&task=view&id=228&Itemid=383#9

The University has designated First aiders who have been trained by the St John‟s

Ambulance Organisation. Up-to-date lists are displayed around the Faculty on

Noticeboards, informing where First Aiders are located and their contact telephone

numbers.

Designated First Aiders:

Andy Henshall - Ext: 2713

Jane Barlow - Ext: 2708

Joan Stone - Ext: 2705

Maria Thomson - Ext: 2672

Siobhan Knight - Ext: 2671

Phil Evans - Ext: 2690

Darren Gamble - Ext: 2703

Within all other areas there are emergency first aiders who can administer basic

first aid and will call a designated first aider if necessary.

Emergency First Aiders:

Wendy Davies James Brennan

Joanne Heaford Mark Kelly

Cath Monks

Alana McAllister

Pam Flint

John Nibloe

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Within the Department of Food and Tourism Management, First Aid boxes are

located as follows:-

Garden Kitchen x 2 Ground Floor Stores

Park View Production Kitchen Park View Basic Kitchen

Room 28 (Culinary Studio) Room 29

Room 322 ( Office) Room 410 (Design Studio)

Room 37 Room 145

Room 210 (Prep Room) Room 204

Room 201

Room 2 (Nutritional Physiology Lab) Room 5

Room 212 (Product Development) Room 215 (Bakery)

6.10 Emergency Evacuation Procedure

In the event of an emergency evacuation please use the fire evacuation procedure.

Further information/instruction will be given at the assembly point by the

responsible person.

6.11 Fire Evacuation Procedure

IF YOU DISCOVER A FIRE OR SUSPECT THE PRESENCE OF FIRE

Sound the alarm by operating the nearest break glass point.

Summon the fire brigade direct by dialling 999, if using an internal telephone

dial 9999.

Attack the fire with the nearest suitable equipment, only if it is safe to do so.

IF YOU HEAR A FIRE ALARM

1. Leave the building through the nearest available exit (Do Not Use The Lift).

2. Where possible specialised rooms may be locked for security purposes.

3. Proceed to your assembly point.

4. A nominated member of staff will check that their group is present (if you have

to leave the site for any reason, please inform the Manager of your

whereabouts).

5. When the emergency situation is over you will be informed that you can re-

enter the building (under no circumstances must you re-enter until notice has

been given).

PEASE NOTE:-

For the purpose of emergency evacuation Hollings Faculty is treated as two

separate buildings:

ie. - Toastrack and clothing block.

- New Library Building.

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If the fire alarm is activated in one of the two areas the other will be put on „fire

alert mode‟ for a three-minute period. This will enable staff / students,

experiencing the fire alarm, to evacuate the building to one of the four fire

assembly points. After a three minute period the building on alert will

automatically be transferred to fire mode informing staff / students to evacuate.

The two sounds are identifiable as follows:-

SOUND ACTION REQUIRED

Fire Alarm Mode normal pulsating sound Evacuate to assembly points.

Fire Alert Mode Pulsating sound: (1 second on) On standby for evacuation.

(9 seconds off)

ASSEMBLY POINTS

If the Faculty is evacuated, staff and students should assemble on Old Hall Lane

outside the Grammar School, or on Cromwell Range (which ever is their nearest

exit point). You should move well away from the building and not congregate

around the gates – the Fire Brigade will need access to the building.

- Assembly Points

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6.12 Using a Fire Extinguisher

There is a simple acronym to remember how to operate most

fire extinguishers - PASS.

PASS - stands for Pull, Aim, Squeeze and Sweep.

Pull - the pin at the top of the cylinder. Some units require the releasing

of a lock latch or pressing a puncture lever.

Aim - the nozzle at the base of the fire.

Squeeze - or press the handle.

Sweep - the contents from side to side at the base of the fire until it

goes out

Shut off the extinguisher and then watch carefully for a rekindling of the fire.

6.13 Types of Fire Extinguishers

There are four different types or classes of fire extinguishers, each of which

extinguishes specific types of fire.

The chart outlines the classes of fire and the types of extinguishers needed.

15

WATER

FOAM SPRAY

CARBON DIOXIDE

POWDER

Water extinguishers are suitable for Class A type fires

involving combustible materials such as wood, paper and

textiles. Water is a fast and efficient means of extinguishing

these materials. It works by having a rapid cooling effect,

so that insufficient heat remains to sustain burning and

continuous ignition ceases.

Foam Spray Extinguishers (AFFF - Aqueous Film Forming

Foam), are ideal for multi-risk situations where both Class

A combustible materials and Class B flammable liquid

risks are likely to be found, or where Class B risks present a

direct hazard. Foam spray extinguishers are especially

suitable for Class B fires involving flammable liquids such

as oils, spirits, greases, fats and certain plastics. The

blanketing effect of foam spray gives rapid flame knock

down which smothers the flame and thus prevents re-

ignition of flammable vapours by sealing the surface of the

solution.

Carbon Dioxide Extinguishers are suitable for fires

involving flammable liquids and electrical hazards. The

non-corrosive and non-conductive qualities of CO2 make it

an ideal choice for dealing with fires involving electrical

equipment and machinery.

Powder Extinguishers are suitable for use on Class A, B

and also Class C type fires involving flammable gases such

as propane and butane. Powder is also highly effective for

electrical hazards. The multi-purpose powder interferes

with the combustion process and provides rapid-fire knock

down.

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FIRE BLANKETS

6.14 Practical and Lecture Rooms

Eating and drinking is not allowed in either practical or lecture rooms. It is

against the law to smoke within the building.

All machines/equipment must be treated with caution and only used after full

instructions have been given and under adequate supervision.

Student must NOT work in practical rooms without the supervision of a

member of staff.

Students must ensure that they are familiar with the safety instructions and risk

assessments in all practical rooms for each activity to be undertaken. They

should ensure that they are aware of the position of all safety equipment.

Appropriate protective clothing must be worn in all practical rooms. This

should include eye protection when necessary.

Chemicals must be treated with extreme caution and safety instructions must be

followed at all times. Hands should be washed prior to handling materials,

after contamination and at the end of a practical session.

6.15 Lockers

There are lockers available for use when students are involved in practical classes.

They are the leisure centre/swimming pool types where a £1 coin is inserted, the

outside clothing and any bags, etc are placed in the lockers and the key removed.

The locker is hired for the duration of the class.

When the class is over, replace the key and remove the £1 coin.

The lockers are only to be used by the students involved in practical classes.

DO NOT “occupy” a locker on a long-term basis. They should be emptied daily.

Master keys for the lockers are held in the Technical Support Office. See a

member of the Technical Support staff for access.

Fire Blankets are for fires involving both solids and

liquids. Particularly good for small fires in clothing

and for chip and fat pan fires providing the blanket

completely covers the fire.

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7. PERSONAL PREPARATION FOR PRACTICAL WORKSHOPS

It is essential that people working in practical sessions should wear clean, suitable

clothing and footwear:

Suitable clothing must be:

Protective and Washable

Of a suitable colour

Light in weight

Strong and Absorbent

Food Technology / Science Workshops

A white laboratory coat should be worn at all times. It is very important that

coats worn in the science rooms are not worn in any food areas of the

department. It is requested that each student purchases 2 laboratory coats

one for each area. The department provides a laboratory coat for use in the

Micro Biology workshops.

Kitchen Workshops

A true chef, one, who has respect for the traditions of their office, never

wears in the kitchen any clothes he/she wears elsewhere. For comfort as

well as in the interests of hygiene he/she wears light, strong, easily washed

garments which should be of a suitable colour.

1. A white jacket, double-breasted and with long sleeves to give extra protection

to the chest and arms from the heat of the stove and to prevent hot foods or

liquids burning or scalding the body.

2. Checked trousers, which can be easily cleaned and are large enough for the

wearer so as not to inhibit movement.

3. A chefs hat which is designed to allow air to circulate on the top of the head

and to protect the hair from absorbing grease, steam, odours, etc, and to keep

the hair in place.

4. A white apron which is designed to protect the body and particularly the legs

from any spillage‟s i.e. liquids, etc. For this reason the apron should be of

sufficient length to protect the legs and should be at least knee length.

5. Neckerchief, worn around the neck to prevent perspiration from running down

the body and as a protection from the neck against sudden temperature changes

and draughts.

6. A kitchen cloth is tucked into the apron strings on one side. This is used for

lifting saucepans or taking hot utensils out of the oven. These should be kept

scrupulously clean as they are used in many other ways such as wiping knives,

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dishes, pans, etc. They should never be used if wet for all the reasons given

above.

Footwear for all Practical Workshops

Footwear should be stout and kept in good repair so as to protect and support

the feet. Proper footwear is important to anyone in a practical workshop due to

the long hours that they are on their feet. Sandals, training shoes, high-heels,

open –toed shoes, etc are not sufficient protection from spillage of hot liquids

and chemicals.

7.1 Personal Hygiene

Germs and/or bacteria are to be found in, and on, the body and they can be

transferred onto anything with which the body comes into contact. Personal

cleanliness is essential to prevent germs getting on to food.

7.2 Personal Cleanliness

Self-respect is necessary in every food handler because, a pride in one‟s

appearance promotes a high standard of cleanliness and physical fitness. Persons

suffering from ill health or who are not clean about themselves should not handle

food.

Bathing

Ideally you should take a bath or shower every day, or at the very least two or

three times a week, otherwise germs can be transferred onto clothes and so onto

food, particularly in warm weather.

Hands

Hands must be washed thoroughly and frequently, particularly after using the

toilet, before commencing work and during the handling of food. They should be

washed in hot water with the aid of a nailbrush and bactericidal soap, paying

particular attention to in-between fingers. After washing, hands should be rinsed

and dried on a clean towel, suitable paper towel or by a hand hot-air dryer.

Rings

Rings, except for a plain gold wedding bands, should not be worn where food is

handled. Particles of food may be caught under the ring and germs could multiply

there then be transferred onto food.

Jewellery

Jewellery should not be worn since it may fall off into the food, unknown to the

wearer. However, small sleepers for pierced ears are permissible.

19

Finger Nails

The fingernails should always be kept clean and short and cleaned with a

nailbrush. Nail varnish must not be worn.

Hair

Hair should be washed regularly and kept covered where food is being handled.

Men‟s hair should be kept short, it being easier to keep clean. Women‟s hair

should be covered as much as is possible. The head should never be scratched,

hair combed or touched in any way in the kitchen, as germs could be transferred

via the hand to the food.

Nose

The nose should not be touched when food is being handled. If a handkerchief is

used the hands should be washed afterwards. Ideally, paper handkerchiefs should

be used and then destroyed and the hand washed afterwards. The nose is an area

where there are vast numbers of harmful bacteria, therefore, it is very important

that neither food, people or working surfaces are sneezed over

Mouth

There are many germs in the area of the mouth; therefore, the hands or utensils,

which come into contact with food, should not touch the mouth and/or lips.

Cooking utensils should not be used for tasting food, nor should fingers be used.

A clean teaspoon should be used for tasting then washed well afterwards.

Coughing over foods and working areas should be avoided as germs are spread

long distances if not trapped in a handkerchief.

Ears

The ear holes should not be touched while in the kitchen.

Teeth

Sound teeth are essential to good health. They should be kept clean and visits to

the dentist should be regular so that teeth can be kept in good repair. A good state

of oral hygiene should be maintained e.g. fresh breath.

Feet

As food handlers are standing for many hours, care of the feet is important. They

should be washed regularly and the toenails kept short and clean.

20

Cuts, Burns and Sores

It is particularly important to keep all cuts, burns, scratches and similar openings

of the skin covered with a coloured waterproof dressing. Where the skin is septic

there are vast numbers of harmful bacteria, in most cases people suffering in this

way should not handle food.

Cosmetics

Cosmetics, if used by food handlers, should be used in moderation: ideally, their

use should be discouraged.

Smoking

Smoking must never take place where there is food. Ash on food is most

objectionable and it should be remembered that smoking where there is food is

against the law.

Spitting

Spitting should never occur because germs can be spread by this objectionable

habit.

7.3 Smoking Policy

With effect from 1st July 2007 it is against the law to smoke on any University

premises. Within the Faculty this includes any external area‟s that are covered ie

under the mushroom and canopies outside entrances or near open window‟s.

Smoking is allowed away from the building. This seeks to guarantee non-smokers

the right to work in air free of tobacco smoke in line with the smoke free policy of

the University www.mmu.ac.uk/humanresources/health/manual/pdf/smokefree-policy.pdf

7.4 Personal Safety

Due to the environment in which many practical classes are held, students are

asked to inform their tutors of any medical condition or disability, which might

affect their, or another person‟s safety. Such information will be treated as

confidential.

8. GENERAL HEALTH AND FITNESS

The maintenance of good health is essential to prevent the introduction of germs

into the kitchen. To keep physically fit, adequate rest, exercise, fresh air and a

wholesome diet are essential.

21

Sleep and Relaxation

Persons employed in the kitchen require adequate sleep and relaxation, as they are

on the move all the time, often in a hot atmosphere where the tempo of work may

be very fast. In off duty periods it may be wise to obtain some relaxation and rest

rather than spend the time energetically.

Exercise and Fresh Air

People working in conditions of nervous tension, rush, heat and odd hours need a

change of environment and particularly fresh air. Swimming, walking or cycling

in the country may be suitable ways of obtaining both exercise and fresh air.

Wholesome Food and Pure Water

A well balanced diet, correctly and well-cooked food, together with pure water

will assist in keeping kitchen personnel fit. The habit of „picking‟ (eating small

pieces of food whilst working) is a bad habit; it spoils the appetite and does not

allow the stomach to rest. Meals should be taken regularly; long periods of time

without food are also bad for the stomach. Pure water is ideal for replacing liquid

lost perspiring in a hot kitchen, or soft drinks may be taken to replace some of the

salt as well as the fluid lost sweating.

9. GASTRIC ILLNESS AND INFECTIOUS DISEASES When working in the kitchen/Restaurant areas to comply with food hygiene

regulations, staff suffering from gastric related illness - i.e. Infection of the

stomach or bowel accompanied by diarrhoea, vomiting or feverishness,

should notify the Department and refrain from classes, until such a time that their

Doctor has signed to the effect that they are fit to return.

10. PREVENTION OF ACCIDENTS IN THE KITCHEN

1. Gas pilot lights must be lit before turning on the main jet(s).

2. When lighting equipment without a pilot light, have ready a light to ignite

the gas.

3. Never store liquids above eye level.

4. Do not leave pot/pan handles sticking out over the edges of the stove or

sides of tables.

5. Do not use a wet towel for handling hot saucepans. Never take hold of a

pot/pan handle from the stove with a bare hand.

6. Pans and lids that are hot may be sprinkled with a little flour, especially

those that have come directly out of the oven.

22

7. Do not allow handles to stand over a naked flame.

8. When fat or liquid is spilt on the floor, stop production, make the hazard

known to everyone and clean up immediately.

9. Avoid carrying hot liquids if at all possible.

10 If, for any reason, you feel faint or dizzy, sit down immediately and alert the

lecturer in charge

11. Do not use machinery unless you have received instruction and know how it

works. After use, switch off the motor and the main switch.

12 Report immediately any faulty equipment.

13 Never leave sharp instruments (knives, etc) in sinks containing water. Wash

them immediately.

14 Never leave open and empty cans on tables or on the floor. Dispose of them

immediately.

15 Passages and gangways must be kept clear of boxes, saucepans, etc.

16. Do not run but walk in the kitchen.

17. Nothing at all to be placed on windows sills.

18. All burns and cuts must be reported to the Lecturer and be dressed by a First

Aider.

* Remember in the event of an accident. DO NOT PANIC. Keep calm and

take the appropriate action.

Knife Drill

Knives must be handled with respect, used correctly and taken care of so that a

professional performance can be achieved. Blunt knives are likely to be the cause

of accidents, since more pressure has to be applied than if a sharp knife is used.

Sharp knives enable the work to be completed more quickly with less expenditure

of energy and with better finish.

Safety Rules

Always observe the Rules of Safety for the benefit of yourself and others.

1. If and when carrying a knife, the knifepoint must be held downwards.

2. Knives lying on tables or work surfaces must be laid flat so that the blade is

not exposed upwards.

3. Do not allow knives to project over the edge of the table or working surface.

4. When using knives keep your mind and eye on the job in hand.

5. Use the correct knife for the correct purpose.

6. Always keep knives sharp.

7. After use always wipe the knife with the blade away from the hand.

8. Always keep the handle of the knife clean, especially when in use.

9. Never leave knives lying in the sink.

23

10. Never misuse knives; a good knife is a good friend but it can be a dangerous

weapon.

11. HAZARD ANALYSIS AND CRITICAL CONTROL POINT

- (HACCP)

Hazard Analysis and Critical Control Point (HACCP) is a food safety management

system, which is becoming increasingly important in food businesses as an

effective means of complying with legislation. It identifies all the factors that

could lead to hazards for the customer.

The adoption of a Hazard Analysis And Critical Control Point ( HACCP ) based

quality management system in the Department of Food and Tourism Management

demonstrates our commitment to food safety and due diligence under the Food

Safety Regulations 1995.

This systematic approach is used to control any area or point in the food chain that

could contribute to a hazardous situation.

The Hazard Analysis and Critical Control Point (HACCP) procedures

implemented are based on the following principles:-

Analysis of the potential food hazards in the operation.

Identification of the points in the operation where food hazards may occur.

Deciding which of the points identified are critical to ensuring food safety

(“critical points”).

Identification and implementation of effective control and monitoring

procedures at those critical points.

Verification to confirm that the Hazards Analysis and Critical Control Points

(HACCP) system is working effectively.

Review of the analysis of food hazards, the critical points and the control and

monitoring procedures periodically.

Documentation of all procedures appropriate to the effective application of the

principals

24

11.1 Operational HACCP Procedure.

Within the Department the controls in relation to HACCP, follow the route shown

in the flow Charts.

Flow Chart Food Stores - Receipt of Goods

RELIABLE SUPPLIERS - ACCORDING TO SPECIFICATION

RECEIPT OF GOODS

STORAGE

FROZEN

Min -18°C

DRY Kept cool & dry

CHILLED

0 - 5°C

CULINARY

STUDIO

*CCP

PARK VIEW

BASIC KITCHEN

*CCP

PARK VIEW

KITCHEN

*CCP

GARDEN ROOM

KITCHEN

*CCP

THAWING

0 - 5° C

*CCP

Temperature

Record

*CCP = Critical Control Point

Temperature

Record

25

Flow Chart Teaching Kitchen - Receipt of Goods

TEMPERATURE CONTROL CHART

RECEIPT OF GOODS

(from Food Stores)

STORAGE

FROZEN

Min. -18°C

DRY Kept cool & dry

CHILLED

0 - 5°C

SERVE COLD

0 - 5°C

*CCP

SERVE HOT

Min. 63°C

PREPARATION

*CCP

Temperature

Record

CHILL

0 - 5°C

*CCP

REHEAT

Probe Min. 75°C

*CCP

COLD HOLD 0 - 5°C

*CCP

HOT HOLD

Min 63°C

*CCP

SERVE COLD

0 - 5°C

COOKING Probe Min. 75°C

*CCP

SERVE HOT

Min. 63°C

SERVE HOT

Min. 63°C

*CCP = Critical Control Point

TEMPERATURE RECORD AT SERVICE

26

12 TEMPERATURE CONTROL CHART

PARK VIEW RESTAURANT

DATE

PRODUCTION

PRODUCTION

SERVICE

TIME TEMP TIME TEMP TIME TEMP

STARTERS

MAINS

SWEETS

27

12.1 TEMPERATURE CONTROL

Although chilling extends shelf life of foods, high standards of hygiene and

control of storage life is essential.

Storage temperature of below 8°C for all perishables should be achieved as

quickly as possible.

The regulations relate to the temperature of food not to the air temperatures

of the chiller units or hot cupboards.

To comply with the regulations, regular and frequent checks must be made

to monitor temperatures.

The Central Stores and the production kitchens are monitored with an

Icespy System which records the temperatures of all the fridges and freezers

every 10 minutes. The Icespy software stores this data and archives it for

future reference.

Further information on temperature control can be obtained from - The

Department of Health‟s booklet - A guide to the general temperature control

regulations - 1995 Food Safety. Reference copy‟s are available from the

library at Hollings or free from the Food Standards Agency.

Telephone 0845 - 6060667.

13. HAZARD AND RISK ASSESSMENT

It is not practical to catalogue in this statement on Health and Safety all of the

hazards which can be met in the Department.

Risk assessments has been carried out within the Department and more

information can be obtained from the information sheets which are available in the

relevant areas.

These are updated as part of the annual Departmental Health and Safety

Inspection.

It is your responsibility before using any equipment to read the applicable risk

assessments.

14. CONTROL OF SUBSTANCES HAZARDOUS TO HEALTH

- (COSHH)

Any chemicals that are used within the Department comply with current

legislation.

Relevant safety data sheets containing product information can be found in each

area, they will be positioned by the First Aid boxes. Rubber gloves, masks and goggles for use with the products are available where necessary.

28

15. USE OF FOOD PREPARATION MACHINERY

Ensure that the operating procedures, risk assessments and safety precautions are

in place and training has to be given, before the use of the following pieces of

equipment:

Gravity Feed Slicer

Food Mixer

Mincers

Fryers/Ovens

Bowl Cutters/Slicers

Dishwashers

The following safety checklist should be carried out at all times:

Before taking the machine apart, unplug it or switch it off at the isolator. the

isolator is the main switch that cuts off the supply to the electrical equipment

on the machine. Do not rely on the machine‟s operating control or interlock

switches when cleaning.

Beware of sharp blades, which can be dangerous, even when they are not

moving.

Follow the instructions supplied with the cleaning chemicals. Use the

recommended protective clothing (including gloves, aprons, goggles, etc)

Do not allow cleaning water to get into machine‟s electrical equipment

After cleaning, do not operate the machinery until it is re-assembled and all the

safety guards are back in place.

Receiving areas must be clean and free from litter.

Waste bins, empty return boxes, etc, should be kept tidy and safe.

Waste bins i.e. rubbish, swill, must be kept with lids on and emptied frequently

and kept clean

All storage areas must be kept clean and tidy

Trolleys and stacking shelves should be suitable for heavy items.

The trolley should not be over loaded; accidents can occur due to careless

loading; heavy items on top of light ones.

Lifting of heavy items should be done in a manner to prevent injury (see

Kinetic Handling - below)

Cleaning equipment and materials must be available and kept separate from

food items.

All items should be stored safely, shelves not overloaded, heavier items lower

than lighter items, with suitable stepladders available to reach higher shelved

items.

Stores should have a wash hand basin, towel, soap and nailbrush.

Unauthorised persons should not have access to the stores or areas where goods

are delivered.

29

Be prepared for the unexpected, accidents can occur due to:

Delivery vehicles and trolley movement

Breakage‟s of containers, glass jars, etc.

Undue waste by delivery or storekeeping staff

Know the procedures to follow in the event of an accident.

Know how to locate a First Aider.

16. KINETIC HANDLING

The steps to manual handling are set out below:

Always remember this – Bend your knees, not your back; and ensure that

your proposed pathway is clear of obstacles!

Loading

Stand close to the load

Grip firmly with you hands, not just your fingers

Bring the load close to your body for more power and less strain. Keep arms

and elbows tucked in for more power. Keep your weight centred

Let your legs do the work. Lift head and shoulders first, then let your legs push

your body up slowly and smoothly.

Carrying

Do not twist your body. Twisting is a major cause of injury. If you have to

change direction, move your feet first.

Unloading

To unload, face the spot you have chosen and lower the load slowly

Bend your knees and let your legs, not your back, do the work

Keep fingers away from the bottom of the load, place the load on the edge of

the surface, then slide back

Remember when you lift, your back is supporting you and the load you are

carrying. Follow these steps to avoid any unnecessary strain.

30

17. ATTRIBUTES OF RESTAURANT PERSONNEL

How you look and the first impressions you create are, more often than not, seen

as a reflection of the hygiene standards of your establishment and the quality of

service to come.

All staff should be aware of the factors listed below and it is their individual

responsibility to ensure that they are put into practice.

A shower or bath should be taken daily.

Always use deodorants.

After-shave and perfumes should not be too strong.

Sufficient sleep, an adequate intake of healthy food, and regular exercise will

keep you in a health condition and allow you to cope with the pressures and

stress of work.

Pay particular attention to your hands. They must always be clean; free of

nicotine stain and with clean, well trimmed nails.

Nail varnish should not be worn.

Males should be clean-, with any moustache or beard neatly trimmed.

Females should only wear light make-up.

Earrings should not be worn with the possible exception of studs.

Your uniform should be clean, starched as appropriate and neatly pressed. All

buttons must be present.

Hair must, at all times, be clean and well groomed. Should staff have long hair,

then it must be tied „up‟ or „back‟.

Shoes must be comfortable and clean, and of a plain, neat design. Fashion is

not important i.e. high heels and trainers, but rather safety and foot comfort.

Your teeth should be brushed immediately before coming on duty.

Cuts and burns should be covered with the correct dressings.

All colds or other passable infection should be reported immediately.

Your hands should be washed immediately after using the toilet, smoking or

dealing with refuse. Use hot water and soap.

Try to avoid any „mannerism‟ that you may have such as running your fingers

through your hair, chewing gum, or scratching your face.

Excessive jewellery must not be worn.

18. GUÉRIDON SERVICE

There are various factors, which make hygiene and safety so important in guéridon

service.

From a legal perspective various acts and regulations apply which hold you

personally responsible for hygiene and safety incidents which arise, and they

31

include the „Food Safety Act 1990, Food Safety (General Food Hygiene)

Regulations 1995 and the Health and Safety at Work Act 1974).

You should remember that when preparing food at the table it is a visual display

that will attract many observers so all your actions should be of the highest

hygiene and safety standards. Good planning and organisation can achieve this.

The following points should be observed when carrying out work at the guéridon.

Hygiene and appearance should be of the highest standard.

All equipment should be spotlessly clean and polished daily.

Do not handle food with bare hands.

Ensure trolleys are wiped down between each use.

Never place hotplate or lamp outside the trolley legs.

The trolley should not be positioned for use close to curtains or soft

furnishings.

Do not leave spirits near heated trolleys or naked flames.

Handle spirits carefully when flaming dishes.

Do not move the trolley around the restaurant with food or equipment on it.

Check that lamps are in good working order on a daily basis.

To ensure efficiency and safety in the work a checklist should be drawn up for all

staff to follow and use at the appropriate time.

Checklist

1. Gas lamps

Check that all moving parts move freely.

Ensure that both the jet and burner are free from soot and dirt.

Clean by appropriate method: Silvo or Goddards plate powder – but remember

DO NOT IMMERSE IN WATER.

2. Gas Bottles

When changing a gas bottle consider the following factors:-

Ensure at all times there is no heated equipment or naked flame near the lamp.

Follow the manufacturer‟s instructions and directions, and use the correct

spanner.

Check all taps are in the „off‟ position.

During storage all gas bottles should be kept cool.

32

19. SAFETY ISSUES IN THE RESTAURANTS

Any extension cables for hot and cold units must no become a tripping hazard

and should be adequately protected from causing potential injury to staff and

customers.

All staff and student should use the correct equipment i.e. step ladders for

dealing with high-level adjustments i.e. curtains, lighting, advertising material,

shelving, etc – standing on chairs or tables is NOT permitted.

Within bar operations attention must be paid to avoiding potential hazards,

such as changing optics, cleaning glasses, glass shelving and handling electrical

equipment, this must be done under the supervision of a technician or member

of staff.

The “dumb-waiter” is NOT to be used by students.

Storage of tabletops, table frames, chairs, etc, is only to occur under the direct

supervision of a technician or member of academic staff.

20. SAFETY ISSUES IN THE DESIGN STUDIO (ROOM 410)

There must be: NO SMOKING

NO FOOD OR BEVERAGES

NO MOBILE PHONES in this area.

Coats, bags, personal items should be placed in the lockers provided by the

Department for safety.

THE DESIGN ROOM MUST BE KEPT TIDY AT ALL TIMES.

Check were the exits are in case of fire. In the case of a fire do not use the lift.

Exit the 4th Floor by walking down the stairs.

Cutting Tools

Stanley knives for cutting out from magazines to be done safely on a well-

prepared table.

Knives should not be carried about the area while the safety shield is not on the

blade.

Storage of the knives with safety shield on.

Always cut away from you, keeping hands and fingers away from the blade.

If you have an accident report it straight way to the person in charge of the area.

33

Spray Mount

Spray mount contains chemicals and must be used safely in an area well

ventilated.

If unsure ask the person in charge first.

Wear a mask, which will be provided.

Do not breathe the vapours.

Avoid contact with the skin or eyes (wear gloves provided).

If swallowed seek medical advice immediately and make sure you report to the

person in charge.

Lists of designated First Aiders are displayed on notice boards within the faculty.

Do not puncture the can.

Use the spray mount not exceeding temperatures of 50°C.

If you are not sure of anything ask the person in charge. Use the waste bins

provided. Keep workstations clean and tidy at all times – Please

21. GUIDANCE FOR STUDENTS ON PLACEMENT

The University has duties and responsibilities to the students, for their time while

on Industrial Placement. In fulfilling these responsibilities, Health and Safety is a

major consideration.

All placement providers are asked to supply the University with a signed

completed checklist confirming their commitment to comply with The Health and

Safety Regulations.

Prior to going on placement, students are briefed on Health and Safety.

Students are provided with an Industrial Placement Student Handbook, which

incorporates Health and Safety Guidance Notes for Students on Placement.

Students are visited while on placement and Health and Safety Standards are

assessed.

22. HEALTH & SAFETY IN THE LABORATORY

There is a separate book issued to students working in the Chemistry laboratories.

It is vital that the specific procedures and techniques that are highlighted in

relation to working with chemicals are adhered to.

Copies are issued to students working in the chemistry laboratories. Additional

copies are available from Phil Evans, Technical Team Leader ( ext 2672 )

34

23. SAFETY ON THE STREETS in the UK

Generally speaking, it is safe to walk on the streets in any city in the UK,

although you should avoid walking alone at night and use your common sense

wherever you are.

When you first move into your accommodation, find suitable and safe routes to

petrol stations, shops and telephone stands. Try to find routes that are well lit

and busy particularly at night.

Walk on the pavement, facing oncoming traffic. When crossing the road,

remember that vehicles drive on the left in the UK so they will be coming

towards you from the right.

If you are returning home late at night, walk in a group or use public transport.

Avoid putting yourself at risk by taking shortcuts, for example, through dark

alleyways or parks.

Don‟t carry large amounts of cash with you when you are out. Always carry

enough change and/or a telephone or telephone card to make a telephone call,

or to get a taxi, should you need one.

Be alert and brief when using a mobile phone and try to conceal it.

When using a public telephone stand, face outwards, so that you can see what‟s

going on around you.

If you feel you are being followed, cross the street (more than once if

necessary), and if you are still unhappy move as quickly as possible to a public

area, such as a restaurant or bar, and telephone for help. It is not necessarily the

best idea to use the first telephone that you see if it is in a poorly lit or isolated

spot.

Don‟t accept drinks from strangers or leave your drink unattended in public

places as „spiking‟ drinks with drugs or alcohol is on the increase.

Do carry a personal attack alarm in your hand when walking at night in case

you need it quickly.

Avoid confrontation – it‟s better and safer to walk away if you are being

provoked or hassled.

35

Be aware of others around you at cash point machines and try not to use them

at night or in poorly lit areas. If you must use a machine, go with a friend and

leave as soon as you have your money.

Always memorise your PIN (personal identification number) to access your

money from a cash machine. Never write down your PIN or give it to anyone

else.

Don‟t carry all your money, cards, documents and keys etc, in one bag or

pocket, you could loose everything at once.

Don‟t put bags or coat down or drape over back of chairs in busy pubs or cafes

where they could be stolen or pick-pocketed, keep them close and in sight.

Have your keys ready well before you reach the door of your car or house.

Carry your bag close to you with the clasp facing inwards or strap it over your

shoulder, with the bag under your arm to deter pick-pocketing.

If someone grabs your bag, let it go. Your safety is more important.

If you live in halls of residence, make sure no strangers follow you when you

walk through the main entrance.

23.1 USING PUBLIC TRANSPORT

Public transport in the UK is reliable, relatively inexpensive and convenient to

use.

Here are some tips on using it safely:

If travelling by bus, try not to wait alone at bus stops. When on the bus, sit

downstairs (if on a double-decker) where the driver and other passengers can

see you. Arrange for others to meet you at the bus stop if you are returning late

and have a long way to walk home.

If you can, take a taxi rather than walk the streets with a road map and your

luggage.

If you travel by train or Underground (tube), don‟t sit in an empty carriage. Try

to sit near groups of people in a well-lit carriage.

36

If you travel by train, store your luggage as close to your seat as possible, or

where you can easily see it. If you use a luggage rack, check your belongings

regularly, especially when a train stops at a station.

If travelling a long way by train, make sure someone knows which train you

are travelling on and when you are due to arrive.

Check the time of the last train, bus, tube or tram home to avoid being stranded

at night.

If you are lost, or in need of assistance when travelling by train, find a member

of staff or telephone the British Transport Police on freephone 0800 40 50 40.

Do not open the doors until your transport home has completely stopped.

Try to avoid walking alone after getting off a train, bus, tube or tram. If you

can, walk close to a group of people or arrange for someone to meet you.

Never walk across or touch railway lines – it is very dangerous and you could

be badly injured or even killed.

To remain safe and alert don‟t listen to personal stereos or have long

conversations on mobile phones while you are walking.

23.2 USING TAXIS

There will probably be times when you need to take a taxi during your stay in

the UK, for instance, when you first arrive here or after a night out.

If you don‟t feel safe walking home, use a taxi. However, you do need to be

aware of some basic safety guidelines about using them. Here are some helpful

tips:

If you need to use a taxi, ask your educational institution to recommend a taxi

company and keep the telephone number handy – never use an unlicensed

company. Check the back of the taxi to ensure there is an official licence plate

attached before you get in.

Be aware that some minicabs that stop in the street may be cheaper but are not

licensed, and are therefore not as safe as taxis or minicabs that you arrange by

telephone.

37

Agree the fare with the driver before you get into the taxi in order to avoid

misunderstandings when you get to your destination.

Sit in the back of a taxi and directly behind the driver, whenever possible. It is

quite acceptable to chat with the driver, but do not give away any personal

information.

Have your cash ready and leave the cab before you pay the driver. Some

educational institutions have linked up with a taxi firm so even if you don‟t

have cash, you can pay the driver later if you give your student card details to

the driver. Ask your students‟ union for details.

If you want, you can ask your taxi driver to wait until you have entered your

house safely before he or she drives away.

38

If you are unsure of any procedures

Please ask!

A safe working environment is

in everyone’s best interests

39

INDEX

Accident Report Forms 2

Accidents 11

Assembly Points 13

Attributes of Restaurant Personnel 29

Bathing 18

Burns 19

Chefs Uniform 17

Control of Substances Hazardous to Health ( COSHH ) 27

Cosmetics 20

Cuts 19

Cutting Tools 32

Diarrhoea 21

Diet 21

Display Screen Regulations 1992 8

Ears 19

Emergencies 10

Emergency Evacuation Procedure 12

Exercise 21

Faculty Health and Safety Policy 9

Feet 19

Finger Nails 19

Fire Alarms 12

Fire Evacuation Procedure 12

Fire Extinguishers 14

Fire Precautions in Place of Work 8

First Aid Boxes 12

First Aid Facilities 11

First Aiders 11

Flow Chart - HACCP 24/25

Footwear 18

Gastric Illness 21

General Code of Practice 2

General Health and Fitness 20

General Requirements 2

Gueridon Service 30

Guidance Notes 9

Guidance on Industrial Placement 33

Hair 19

Hands 18

Hazard Analysis and Critical Control Point ( HACCP ) 23

Hazards 27

Hazard Recognition 10

Health and Safety at Work Act 7

Industrial Placements 33

Infectious Diseases 21

Introduction 1

Jewellery 18

Kinetic Handling - Loading

Carrying

Unloading

29

29

29

40

Knife - Safety Rules 22

Knife Drill 22

Laboratory Health & Safety 33

Lecture Rooms 16

Legislation 7

Lockers 16

Management of Health and Safety at Work Regulations 1999 8

Management Structure 4

Manual Handling Operation Regulations 1992 8

Mouth 19

Nose 19

Personal Cleanliness 18

Personal Hygiene 18

Personal Preparation for Kitchen Workshops 17

Personal Safety 20

Practical Rooms 16

Prevention of Accidents 21

Provision and use of Work Equipment 8

Relaxation 20

Reporting of Hazards 10

Responsibilities of Employers 7

Rings 18

Risk Assessment 27

Roles and Responsibilities 5

Safety Hazards 9

Safety in the Design Studio 32

Safety in the Restaurant 32

Safety on the Streets 34

Safety Regulations 8

Sleep 20

Smoking 20

Smoking Policy 20

Sores 19

Spitting 20

Spray Mount Booth 33

Supplement to Faculty Statement 10

Teeth 19

Temperature Control 27

Temperature Control Chart 26

Types of Fire Extinguishers 14

University Health and Safety Policy 9

University Health and Safety Unit 9

Using a Fire Extinguisher 14

Using Public Transport 35

Using Taxis 36

Use of Machinery 28

Vomiting 21

Work Place (Health Safety and Welfare) Regulations 1992 8