Most common Health and Safety issues revealed

30 December, 2013
Pat Perry

Pat Perry, Executive Chairman of leading health and safety consultants, Perry Scott Nash, takes you on a tour of a typical pub or restaurant and shares a few areas of concern and some top tips.

Customer Toilets

  • Regular checks to identify hazards such as overflowing basins.
  • Prompt action to dry wet floors so as to reduce slip incidents.
  • Make sure there is a supply of soap and hand towels or hand drying facilities.

Garden

  • Regular checks for uneven surfaces. If there are any, try to reduce the likelihood for trips by highlighting the defective areas.
  • Make sure any gas heaters are properly secured and that they cannot be tampered with by customers.
  • Ensure good lighting to the area.

Children's Play Areas

  • Check all play equipment daily - look for defects, broken equipment, wood splinters.
  • Display hazard warning signs and information for parents about safe play.
  • Have a risk assessment in place and ensure that the people who carry out the checks or any supervision are competent.

Car Parks

  • Provide good lighting to all areas.
  • Ensure that surfaces are free from potholes or trip hazards.
  • If parking space provided for disabled customers, make sure it is unobstructed, provided with suitable signage and suitable for use.

Trade Waste Areas

  • Check for signs of pests.
  • Keep lids on all bins to prevent refuse spilling over as this attracts pests and can be a fire hazard.
  • Provide a water standpipe if possible so that the area can be cleaned down regularly.

Bar Areas

  • Ensure that everything is stored securely so as to prevent items falling.
  • Keep the floor clean and dry and clear up spilt drinks quickly and dry the floor.
  • Train staff in how to use all the equipment, how to deal with aggressive customers, how to deal with disabled customers.

Customer Areas

  • Make sure any decorations/ornaments are secured in place so as to prevent them falling onto customers or being purposely removed.
  • If you have a real fire, make sure it is properly controlled and not likely to cause burns to customers. Compile a risk assessment.
  • Any changes in level should be properly highlighted with contrasting nosings and lighting in these areas should be good.

Kitchen

  • Keep all raw and cooked food preparation separate.
  • Ensure all staff have basic food hygiene training and are trained to use the equipment.
  • Make sure that the wash hand basin is in a usable condition with copious amounts of soap and hand towels.

Guest Accommodation

  • Ensure that you have a Fire Safety Plan and Fire Risk Assessment and that guests know what to do in an emergency.
  • Any electrical equipment provided for guests must be in a good condition and safe to use so ensure regular checks are carried out.
  • Train all staff in manual handling so that they know how to make beds, change mattresses etc.

Banquets, Functions and Events

  • Do not display food at ambient temperatures for more than 4 hours.
  • Do not reheat foods - if not used within 4 hours, throw it away.
  • Check your safe occupancy figures - having more people at the venue than you are safely allowed is dangerous and an offence.

Employing Staff

  • Ensure that you have a Health and Safety Policy and that all staff are aware of it.
  • Ensure that you have risk assessments for all activities where there is a significant risk of injury.
  • Regular training for all staff in fire safety, health and safety and food safety is essential and a legal requirement. It also makes for a better and more profitable business.

For more information on this or other matters relating to health and safety in the workplace Contact Us.

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