Assignment 703 on Health and safety in catering and hospitality Task A Regulations and responsibility Health and Safety Regulations aim to improve safety in workplaces, making employers and employees equally responsible for ensuring that they protect themselves and others from accident and injury. The regulations refer to such things as clean kitchens, safety guards on machinery etc., If an employee is injured at work because of breaches of these rules then compensation can be awarded. Most health and safety legislation places place the responsibility of health and safety on the employers. The responsibilities may however be delegated to other competent persons such as fire warders, first aiders and care takers but the employer still …show more content…
Work place design and risk assessment In a catering firm, the work place design and risk assessment is carried out by catering manager. Example; if a catering unit employs, 10 permanent staff and, an young person of 16 years only to work on weekends, then an employment permit need to be obtained from the local authority for employing the 16 year old person. Secondly, the business hours of the firm between 9.00 am and 10.00pm, and need to make sure it opens and close at the prescribed time. Finally, have to set up all the health and safety signs, equipments are supplied and make sure all the employees are following the rules. To assess the risk, the manager need to be looked at the HSE webpage about catering and hospitality and also about young people employment. Secondly, to assess the workplace risk, the manager has to walk around all the areas of the kitchen and note things which can cause risk under the guide line of HSE. Thirdly, talk to the employees and identify their experience and concern, especially need to take particular care for any young person working. Fourthly, accident book need to be looked at and understand the risks caused accident previously. Finally, the manager, writs down what controls can be done in order to reduce risk in the work place and also acts upon it. In normal cases the risk assessment will be carried out every year. Hazards and risks In a workplace such as catering environment, majority of the injuries are caused as a
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Under this act, employers are responsible for reporting certain types of incidents, accidents or illnesses to the Health and Safety Exectutive, or the local authority.
Employers must provide a safe working environment for all of their employees. The legislation states it is an employer’s duty "to ensure, so far as is reasonably practicable, the health, safety and welfare at work" of all their employees as well as others on their premises, including temps, casual workers, the self-employed, clients, visitors and the general public.Workers health is paramount within an organisation, employers must ensure that all workers health is not affected by the work they are doing and put in place all necessities to prevent this. The Health and Safety at Work Act sets out specific standards which can add costs to a business, however these costs are considered essential for the safety of all workers. Most of the costs come from training staff about health and safety and putting in place procedures to maintain this. This act prevents unfair unsafe working conditions which in turn reduces the likelihood of accidents or injury at work. If a worker has injured themselves at work due to something which could have been otherwise prevented by the company had the followed the guidelines of the Health and Safety at Work Act they company may be required to pay out for the injury. For those who employ five or more staff, employers must also keep and revise a written record of health and safety policy and consult
The employer has a responsibility to follow the regulation which is known as the ‘Health and Safety at Work Act 1974’. This is An Act to make further provision for securing the health, safety and
Under the Health & Safety at work Act I have many responsibilities as an employee. These responsibilities must be obeyed in order to maintain a safe working area and minimize any potential hazards or risks to yourself or others. Some of my responsibilities as an employee are as followed:
One thing is true for all consultants; if we have any work, we have clients! One of the most important parts of our work is maintaining and enhancing our relationships with our clients. Maintaining and growing these relationships makes the time spent on a project more enjoyable, satisfying and effective. Improved relationships also improves the chance that we will get referrals and future business. The following are ten things you can do to improve these important business relationships, and some suggestions on how to get started.1. Have a clear contract with your client.This is the number one guideline for a successful client engagement. Without a clear contract neither you nor your
When working in the food and hospitality industry, many physical hazards are presented to workers. By having good training and supervision, most of these serious issues can be avoided.
My health and social care setting is an under 5’s nursery, within my setting there may be many incidents or emergencies. There could be incidents within my setting such as bumping their heads, falling over, tripping over toys. An emergency within my setting could be things such as fires or severe injuries such as being knocked unconscious. In this assignment I will cover two incidents or emergencies, the ones I will be covering are actual and suspected abuse and exposure to infection.
According to (Armstrong, 2009, p.994). Health and Safety Acts is the Act that cover how the organization intends to provide health and safe place and systems of work. Therefore, to maintain a health and safety environment at my workplace and for people who are under my management: employee, service users and visitors, I ensure that I carry out risk assessment before and after any task, ensuring that everyone at work place are safe. I identify and minimize the risk of hazards and accident e.g. I remove the obstacles, I ensure the environment is clean and clear, Ensure the materials and equipments are kept in a safe place etc.
Burnley College’s specific health and safety system has improved the standard of health and safety as they comply with different types of health and safety legislation. Health and safety at work act (1974) requires certain standards to be met while at work, these standards include:
This document tells you how to respond immediately to an accident (an ‘adverse event’), and when and how to investigate and report accidents in the workplace. It helps ensure that the immediate response is appropriate, and that investigations are thorough and dispassionate, and preventative strategies can be put in place to prevent recurrence. AUDIENCE This document is for all employees of SAC.
High standards need to be maintained, and health and hygiene safety regulations need to be met at all times. This includes the quality of raw ingredients and prepared food, food storage, and customer service. The maintenance of equipment, stock and the budget is also controlled by the restaurant/catering manager.
Many work-related accidents can lead to loss of work force contribution, hence if any employee injured on the job may require medical care which can be far-reaching and expensive. According to Aleta A.Nitschke and William D. frye, the risky work setting cannot be cost effective from medical, legal, and productivity perspectives. (Aleta A.Nitschke, William D.frye, 2008)