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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