Health Safety and Security
Getting hurt while working at workplace and becoming ill or worse and danger injuries is not pleasant issue to think about. Therefore,we must save our body from those type of hazard which are harmful for our body by concerning various technique or by using health protecting things or equipment. So, Health safety and security mean the proper and systematic management of potential hazards in working place by protecting to employees and other people in the related organisation or area.
Importance and purpose of maintaining health safety, and security
It is a great importance to maintain effective health and safety management during working time and it is clear that protecting the health and safety of staff and all those who work there is definitely another critical matter to organisation’s success and reputation; y
while working in kitchen there should be safety to perform the task on time
staff need to were personal protected materials to safe body for example hat apron gloves etc.
While working in the kitchen there should be security so that employee could work in well and peace environment
Another danger and potential hazard is fire which can be happened because of electric short and gas.
For example customers come with valuablegoods but need to be save them for that there should security.
Summary of health and safety regulatory bodies and legislations
Each and every time workers need be careful while working each and every field of task so that the performance would be finished without any harm personally or others issue. To keep and implement the rules each and every time there has been rules and regulation while working in the work place to workers .
The Health and safety at work Act (1974) (UK)
This act is one of the main regulations or legislation covered to all workers it emphasize that health and safety or welfare of employees who work in working fields on the other hand it shows the role of the eemplyoees to take responsibilities for their own personal safety and other areas
The main points are as follows
This act explains about the different legal provision and theenforcement of every new legislation consenting with the health and safety commission. And overall details of the offences which may be committed under the same act punishment criteria also have been explained
The main health and safety legislation and regulatory bodies that effect hotels and catering organisation are:
Health and safety at work regulations (1992).
The rules of 1992 has been created in 1992 after that became the effective and appropriate as well as started to implement to work place regarding with health and safety security of organisation of employees so that potential hazards could be controlled by various techniques
Each and every equipments of work place must be well maintained and have the good house keeping and floor been appropriate to work easily there.
Rules explains that the importance to know the potential hazardous of the risk that they presents and minimize the those risk what happen in work place with the help of different label and awareness. In the same way this rules and regulation emphasizes the training to whole workers to come in to contact and familiar to handle related equipment or related things to be perfects and using and follow the proper sings and warning what is presented.
While working in related working field there must be clear information and rules that every employers need to follow the legal duty under the regulatory body RIDDOR (1995) so that every employers and employees can report the serious accident to thehealth and safety authorities.
Small establishment or organisation must have general precaution related with emergency exit , extinguishers, well maintained and operated electrical equipment apply just as they do while working in the working place and they have the most importance duties of related any department of company to protect both staff and customers from the potential hazards by analysing risk assessments for example any violation of fire would be happened and there need to be inform local fire brigade as soon as that happens. The Shops, hotels and entertainment places all have size limits and have a fire certificate must be issued by the local fire authority.
Risk assessment process
When we analyse the risk they should be clearly identified the related hazards so that its cause and effect can be found.
While analysing the risk assessment we need to have pre plan about its harm to whom
With the help of evaluation we can find out whole cause and effect of related area.
When we do something there can be some ideas and ways related with risk but there must be record to implement future.
When we do assessment we must analyse and review the assessment to know whether it was coming right way or wrong way.
Risk assessments on two areas of food safety and equipment
Equipment | Level of risk | Harm to whom | Evaluate the risk | Record finding |
Fridge | Low | Employers , customer related with food poisoning
| • Bacterialcontamination • using out of date food • seal damaged • Bearing worm out • Temperature high and low
| • Implement a maintains check out point • store food with label, date,name of the dish • Temperature check before at the end of each shift
|
Knife | Medium | Workers , who use knives | • Cut minimal to sever • Lack of concentration • Mishandling • Using wrong type of knife for job
| • Provide training • Supervise • Provide the right equipment
|
Relevant control measures needed to reduce the risk to an acceptable level
Relevant control Measure to Reduce Risk Assessment
To control the risk of knife there for example chef knife there should be appropriate training to use that knife ,there should be supervise as well
Responsibilities of employees
