| 1 | Slips, trips and falls on the same levelHSE: Slips and trips | All kitchen staff, moving fast between the pass, the range and the wash up. Sprains, fractures and head injuries from slipping on wet or contaminated floors, or tripping over cables, uneven surfaces, boxes and trailing leads. Slips and trips are the most common cause of injury at work. | 3 | 4 | 12 | • Spills are cleaned up straight away and the wet area is signed or cordoned until it is dry• Walkways are kept clear of boxes, stock and equipment, and cables are routed away from walkways or covered• Lighting is good enough to see the floor, including on stairs and outside at night• Damaged flooring, loose mats and worn steps are reported and repaired• Staff wear flat, closed shoes with a good grip; slip resistant footwear is provided where floors are often wet• Clean as you go: dropped food and spilt liquid are cleared by whoever is nearest, straight away• Floor is degreased with the correct cleaner every night, not just moppedand 4 more | 3 | 2 | 6 | • Move routine floor cleaning to quiet times and use a method that leaves floors dry.• Fit a handrail, mark step edges and keep stairs clear.• Fit entrance matting and arrange gritting of outside paths in icy weather. |
| 2 | Burns and scalds from hot surfaces, liquids and steamHSE: Catering and hospitality | Chefs and the apprentice at the range, fryers and grill; porters handling hot trays and the dishwasher. Burns and scalds from ovens, hobs, fryers, grills, hot water, steam, hot oil and hot equipment such as straighteners and irons. | 3 | 4 | 12 | • Oven gloves, cloths and aprons that suit the task are provided and used, and wet cloths are not used to lift hot items• Hot oil is only moved when cool, fryers are drained safely, and pans are not overfilled• Hot equipment is positioned so staff do not have to reach across it, and pan handles are turned in• Staff have been shown how to use each piece of hot equipment safely and how to treat a burn• Cold running water is available for treating burns and a burns kit is in the first aid box• The apprentice does not drain or filter the fryers until signed off by the head chefand 3 more | 3 | 2 | 6 | • Fit thermostatic mixing valves or warning signs where hot water could scald. |
| 3 | Knives, blades and sharp objectsHSE: Catering and hospitality | Chefs and the apprentice on prep; porters at the wash up and when handling broken glass. Cuts and puncture wounds from knives, slicers, box cutters, broken glass and sharps, which can be deep enough to need stitches or damage tendons. | 3 | 4 | 12 | • Knives are kept sharp, stored in a block or on a rack, and never left in a sink• Staff have been shown safe cutting technique, use a stable board, and cut away from the body• Cut resistant gloves are worn for tasks with a high risk of cuts, such as oyster shucking or cleaning slicer blades• Slicers and mandolines have guards fitted and are cleaned only when isolated, using the guard or a push plate• Broken glass and sharps are picked up with a brush and pan or tongs, never by hand, and go in a separate rigid container• Safety knives with retracting blades are used for opening deliveriesand 3 more | 2 | 2 | 4 | None |
| 4 | FireHSE: Introduction to fire safety | All staff and up to 40 customers in the restaurant. Burns, smoke inhalation and death if a fire starts and people cannot get out. Sources of ignition include electrical faults, cooking, heaters, smoking and hot work; fuel includes waste, packaging, furnishings and flammable liquids. | 5 | 3 | 15 | • A fire risk assessment has been done for the premises and its actions are complete or in hand• Escape routes and fire exits are kept clear and unlocked while people are inside, and exit signs are visible• There is a way to raise the alarm that everyone can hear, and it is tested regularly• Extinguishers are provided for the type of fire likely, serviced yearly, and staff know when not to use them• Staff know the evacuation procedure and the assembly point, and a drill is held at least once a year• Waste, packaging and stock are kept away from ignition sources and cleared regularly, and flammable liquids are kept in a suitable store• Heaters, cooking equipment and electrical equipment are turned off when not in use and are not left unattended• Extraction canopy and ducting are deep cleaned every six months by a contractor and the certificate kept• A fire blanket and a wet chemical extinguisher are next to the fryersand 6 more | 5 | 1 | 5 | • Agree a personal emergency evacuation plan with anyone who would need help to leave. |
| 5 | Gas appliances and carbon monoxideHSE: Gas safety | Everyone in the building, and kitchen staff most of all. Carbon monoxide poisoning, fire and explosion from faulty gas appliances, blocked flues, poor ventilation or gas leaks. | 5 | 2 | 10 | • Gas appliances are installed, serviced and checked yearly by a Gas Safe registered engineer and the certificates are kept• Kitchen extraction and gas supply are interlocked, or ventilation is checked before appliances are used• Carbon monoxide alarms are fitted where gas is burned and tested regularly• Staff know the smell of gas, where the isolation valve is, and to leave and call the emergency numberand 1 more | 5 | 1 | 5 | None |
| 6 | Manual handling of loadsHSE: Manual handling at work | Porters and chefs taking deliveries: sacks of potatoes and flour, crates of drinks, oil drums, full bins to the yard. Back injury, strains and hernias from lifting, carrying, pushing and pulling loads that are heavy, awkward, or handled often. Musculoskeletal injuries build up over time as well as happening in one lift. | 3 | 3 | 9 | • Loads are delivered to where they are used, and lifting is designed out where possible• Trolleys, sack trucks or other lifting aids are provided and used for heavy or repeated loads• Heavy loads are split into smaller ones or lifted by two people• Staff who lift regularly have been shown how to lift safely and how to assess a load before they pick it up• Heavy items are stored between knee and shoulder height, and the heaviest at waist height• Staff with a back problem, pregnant workers and young workers are not given heavy liftingand 3 more | 3 | 2 | 6 | • Clear and shorten the routes loads are carried along. |
| 7 | Hazardous substancesHSE: COSHH basics. COSHH assessments needed | Porters at the end of service: oven cleaner, dishwasher detergent, sanitiser, degreaser. Burns, dermatitis, asthma, poisoning and long term illness from cleaning products, solvents, dusts, fumes and biological agents. Each substance needs its own COSHH assessment; this entry records that the risk exists and is controlled. | 4 | 3 | 12 | • Every hazardous substance in use has a COSHH assessment, kept in a register with the supplier data sheet• Substances are stored in their original labelled containers, in a locked or controlled store, away from incompatible products and food• The gloves, eye protection and other PPE the assessment calls for are provided and worn• Staff have been told the hazards and the controls for each product they use, and have signed the assessment• Spill kits, eyewash and first aid measures matching the products in use are in place and staff know where they areand 2 more | 4 | 2 | 8 | • Check whether a less hazardous product or a ready diluted version would do the job. |