Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Supervisory skills in the hospitality industry Health and safety

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins The chef as a supervisor Many chefs will have supervisory duties included within their job roles. As well as the day to day supervision of essential kitchen tasks it is of the utmost importance that a supervisor applies and monitors good health and safety practices and effective health and safety training.

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Health and safety at work Health and safety at work is about protecting people from harm, injury or illness in their employment or while completing tasks as part of their employment.

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Relevant areas Planning health and safety initiatives Monitoring health and safety performance standards Training, mentoring and supervising employees in the required health and safety standards Liaising with management on health and safety issues Planning and producing risk assessments and health and safety policy

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Maintaining procedures To maintain health and safety procedures it is necessary to: be familiar with current legislation and how it is applied. be familiar with the organisation’s health and safety policy and risk assessments. complete regular checks to monitor the effectiveness of health and safety provision. plan regular staff training in health and safety at work issues.

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Recording It is essential to keep and maintain up to date health and safety records and documents. Health and safety policies/risk assessments Monitoring checks/health and safety inspections New equipment and maintenance or repair of plant and equipment and also faulty equipment and breakdowns Reported accidents and incidents Staff training and retraining

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Management of health and safety The duties of employers as specified by the Management of Health and Safety at Work Regulations require the completion of a Health and Safety policy, risk assessment and Control of Substances Hazardous to Health (COSHH) assessment.

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Legislation Clear UK legislation is in place relating to Health and safety at work. Most of the legislation is now in line with European Union directives. Legislation is in place to: Secure the health, safety and welfare of people at work. Protect people in the area who are not at work. Control the use of potentially dangerous substances at work.

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Key health and safety legislation Health and Safety at Work Act 1974 (England Wales and Scotland) and Health and Safety at Work (Northern Ireland) Order 1978

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Health and safety regulations (1) Management of Health and Safety at Work Regulations 1999 Personal Protective Equipment Regulations 1992 Provision and use of Work Equipment Regulations 1998 (PUWER) Manual Handling Regulations 1992 Workplace Health and Welfare Regulations 1992 Health and Safety (Display Screen Equipment) Regulations 1992

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Health and safety regulations (2) Lifting Operations and Lifting Equipment Regulations 1998 Control of Substances Hazardous to Health Regulations 2002 (COSHH) Noise at Work Regulations 1989 The Health and Safety (First Aid) Regulations 1981 Reporting Injuries, Diseases and Dangerous Occurrences Regulations 1995 (RIDDOR)

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Inspection and enforcement Health and safety law is inspected and enforced by HSE Health and Safety inspectors, who also delegate power to local authorities for inspection of hospitality premises Environmental Health Officers (practitioners) Fire officers

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Non compliance If an inspector thinks there is a contravention of health and safety legislation they can serve: An Improvement Notice A Prohibition Notice

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Responsibilities for health and safety Employers – have a duty to ensure the health, safety and welfare of all employees as far as reasonably practicable. Employees – have a duty to take reasonable care of their own health and safety and not act in such a way that would endanger others working around them. They must also cooperate with employers on health and safety matters.

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Safety signage Red – Prohibition, e.g. No smoking Yellow – Warning, e.g. Slippery surfaces Blue – Mandatory, e.g. Eye protection must be worn Green – Important information, e.g. fire escapes and first aid equipment area Hazard warning – Black and yellow with triangular symbol where there is a risk of danger

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Fire and fire extinguishers (1) There will always be some risk of accidental fire in kitchen areas and fire prevention needs to be part of the management and documentation of health and safety. Fires are classified into five types: A,B,C,D,E,F. Class A – Solid materials such as paper, wood or fabric. Use foam or powder extinguishers. Class B - Liquids such as paints and cleaning fluid. Use foam, carbon dioxide, powder or halon extinguishers. Carbon dioxide can also be used on electrical fires.

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Fire and fire extinguishers (2) Class C – Fires involving gases. Use powder extinguishers. Class D – Fires involving metals. These should be dealt with by the fire brigade. Class E – Cooking fats and oils. Small fires can be extinguished with fire blankets or wet chemical extinguishers. Larger fires require the fire brigade to attend.

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins First aid Since 1982 it has been a legal requirement for employers to provide adequate first aid equipment, facilities and personnel for their staff. First aid is meant to deal with small incidents or an initial incident if more serious professional help should be sought. A named person should be responsible for keeping first aid supplies topped up.

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins First aid boxes First aid boxes should be easily accessible in the work area and should contain: A card giving guidance Individually wrapped waterproof dressings of various sizes Cotton wool Safety pins Triangular bandages Sterile eye pads Large and medium sized un-medicated dressings Tweezers and scissors Disposable gloves

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Reporting/recording accidents and incidents All accidents, incidents (and near misses) should be reported by staff and recorded. It is now more usual to have separate forms rather than an ‘accident book’. Keep records of accidents/incidents with health and safety records.

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins RIDDOR This stands for Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (1995). All serious accidents must be reported to Incident Contact Centre, Caerphilly Business Park, Caerphilly CF83 3GG on form F2508 or reported on

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins Accidents/incidents reportable under RIDDOR Death (employee, visitor, contractor or customer) Major injury, e.g. broken bones (but not fingers or toes) Member of public taken from premises to hospital Injury that lasts three days or longer Employee suffering from a reportable disease related to work

Practical Cookery Level 3 Dynamic Learning published by Hodder Education © 2011 D Foskett, J Campbell and P Paskins More information Visit the Health and Safety Executive website at