Health and Safety Advice From The HSE

13 Downloads

Gas safety in catering and hospitality Gas safety in catering and hospitality. This information sheet gives catering and hospitality businesses advice on some aspects of safety in the installation, use and maintenance of gas-fired equipment used for cooking.	Ventilation of kitchens in catering establishments Ventilation of kitchens in catering establishments This guidance provides information on ventilation requirements for kitchens. The guidance will assist caterers in assessing whether existing ventilation is adequate.
Maintenance priorities in catering Maintenance priorities in catering Poor standards of maintenance are a major underlying cause of accidents in the catering industry. Including accidents that occur during maintenance work itself and cleaning, nearly two-thirds of accidents investigated in catering stem from maintenance in one way or another. In some cases the problem is a lack of any maintenance at all.	Planning for health and safety when selecting Planning for health and safety when selecting and using catering equipment and workplaces. This guidance follows on from that and gives you the important health and safety points you need to plan at each stage of selecting, modifying and using equipment and workplaces.
Precautions at manually ignited gas-fired catering equipment Precautions at manually ignited gas-fired catering equipment This guidance asks caterers to assess the risks in older equipment and sets out the Committee's recommendations for such ovens and similar equipment.	Safety during emptying and cleaning of fryers Safety during emptying and cleaning of fryers This information sheet advises on safety during emptying and cleaning of fryers.
Safe use of cleaning chemicals in the hospitality industry Safe use of cleaning chemicals in the hospitality industry This information sheet will be relevant to you if you or your staff use any hazardous cleaning chemicals. By following the guidance you can reduce the risk of accidental injury or ill health at work.	Reporting accidents in the catering Reporting accidents in the catering There is some confusion in the catering industry as to the range of accidents that should be reported under the Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 (RIDDOR). This is particularly so when accidents involve members of the public, the self-employed and acts of physical violence. The confusion has led to under-reporting of accidents.
Safety signs in the catering industry Safety signs in the catering industry This information sheet sets out in simple terms what the majority of catering establishments need to do. It does not cover any signs which food hygiene law may require	The main health and safety law applicable to catering The main health and safety law applicable to catering This information sheet brings together the main health and safety laws that apply to catering as at January 2006. Much health and safety legislation will not apply to caterers because of the limited nature of catering risks.
Health and safety training pays in the catering industry: Guidance for owners and managers Health and safety training pays in the catering industry: Guidance for owners and managers This information sheet is part of a series produced by the Health and Safety in the Catering Industry Liaison Committee (details on the Committee are given at the end). It contains practical advice on how employers can meet their legal obligations under current health and safety legislation.	Heat stress in the workplace. What you need to know as an employer Heat stress in the workplace. What you need to know as an employer This leaflet tells you about the risks of overheating when working in hot conditions and gives practical guidance on how to avoid it.
Health and safety for waiting staff Health and safety for waiting staff This information sheet gives employers practical advice on how to reduce health and safety risks associated with waiting work. It summarises employers' responsibilities and provides a checklist for employers and staff themselves.

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