2014 Season Risk assessments

Transcription

2014 Season
Risk assessments
Please read the relevant risk assessments as listed on your 2014
sign off sheet.
RECORD OF SERVICES RISK ASSESSMENTS
Site Name: KIA OVAL
Ref
MAN 01
MAN 01a
MAN 02
MAN 03
MAN 04
MAN 05
MAN 06
MAN 07
MAN 08
MAN 09
MAN 10
MAN 11
MAN 12
MAN 13
MAN 14
MAN 15
MAN 16
MAN 17
MAN 18
MAN 19
MAN 20
MAN 20a
Unit Number: 68717
Risk Assessment Title
Young Persons Workplace Risk Assessment – Site specific
Young Persons Workplace Risk Assessment – Person specific
COSHH Product Inventory
Display Screen Equipment Workstation Assessment
Driving Whilst on Company Business
Electrical Safety
Fire Safety Risk Assessment
First-aid Needs Assessment
Floor Safety Risk Assessment
General Manual Handling Risk Assessment
Task Specific Manual Handling Risk Assessment
Goods Receipt and Storage
Ladders & Ladder Register
Lone Working
New & Expectant Mothers Risk Assessment
New Unit & TCF Assessment
Personal Protective Equipment Assessment
Safety with Sharp Knives
Spillage of Body Fluids
Workplace Risk Assessment
Children’s Workplace Experience Risk Assessment – Site Specific
Children’s Workplace Experience Risk Assessment – Child Specific
Ref
COM 00
COM 01
COM 02
COM 03
COM 04
COM 05
COM 06
COM 07
COM 08
COM 09
COM 10
COM 11
COM 12
COM 13
COM 14
COM 15
COM 16
COM 17
COM18
COM 19
COM 20
Blank Risk Assessment Form
Avoidance of Needlestick Injury
Charging Lead-Acid Batteries
Gas Safety
Homeworkers Risk Assessment
Damp Mopping
Disposal of General Waste
Mechanical Floor Cleaning
Pressure Washers
Roll Cages
Steam Cleaners
Step Stools
Storage and Use of LPG in Cylinders
Trolleys, Sack Trucks etc
Tugs
Use of Hand-Pallet Trucks
Vacuuming & Suction Cleaning
Violence at Work Risk Assessment
Waste Compactors
Workplace Transport Risk Assessment
Stepladders
Ref
CAT 01
CAT 01a
CAT 02
CAT 03
CAT 04
CAT 05
CAT 06
CAT 07
CAT 08
CAT 09
CAT 10
CAT 11
CAT 12
CAT 13
CAT 14
CAT 15
CAT 16
CAT 17
CAT 18
CAT 19
CAT 20
CAT 21
CAT 22
CAT 23
CAT 24
CAT 25
CAT 26
CAT 27
CAT 28
CAT 29
CAT 30
CAT 31
CAT 32
CAT 33
CAT 34
CAT 35
Baby Food and Baby Bottle Warming
Baby Food Warming – Customer Notice
Bag and Sandwich Sealers
Bagel Sabers
Barbecues
Beverage Dispensers
Blow Torches
Boiling Pans & Tilting Kettles
Bonzer Can Openers
Brat Pans
Cash Registers
Cellar Operations
Chef’s Theatre
CO2 Cylinders
Combination Ovens
Cooking
Cooking Ranges
Contact Grills (Sandwich Toasters, Panini Grills, Crêpe & Waffle Makers)
Deep Fat Fryers
Dishwashing, Glass Washing & Pot Washing Machines
Dough Roller
Equipment Washing in Sinks
Flambé Lamps, Chafing Dishes & Similar Equipment
Flour Dust
Food Mixing Machines
Food Processors
Free-standing Hot Water Urns
Grills, Griddles & Salamanders
Hand-held Food Blenders
Highchairs
Hot Food Service Equipment
Jacket Potato Ovens and Associated Equipment
Mandolins
Microwave Ovens
Pasta Boilers
Pizza Ovens
CAT 36
CAT 37
CAT 38
CAT 39
CAT 40
CAT 41
CAT 42
CAT 43
CAT 44
CAT 45
CAT 46
CAT 47
CAT 48
CAT 49
CAT 50
CAT 51
CAT 52
CAT 53
CAT 54
CAT 55
Portable Food Service & Display Equipment
Potato Peeling Machines (Rumblers)
Rotisseries
Slicing Machines
Soup Kettles
Steaming Ovens (Steamers)
Sterilising Sinks
Toasters (Pop-up, Rotary and Tunnel Toasters)
Tomato Witches
Tray Conveyors and Carousels
Use of Rollover Steamers
Use of Bread Slicing Machines
Vending Machines
Waste Disposal Machines
Water Boilers (Plumbed-in)
Working in Cold Rooms, Walk-in Chillers and Freezers
Handling & Use of Balloon Gas (helium and air)
Handling, Use and Cleaning of Glass, China & Crockery
Polishing Glassware using hot water vapour
Waiting Tasks & Activities
REF MAN 01
SITE RISK ASSESSMENT FOR YOUNG PERSONS
The purpose of the Site Risk Assessment for Young Persons is to make sure the health, safety and welfare
of 16 and 17 year-olds working in this unit have been considered with respect to their age, experience,
maturity and physical capabilities.
Instructions on completing the Site Risk Assessment for Young Persons
1. Tick all boxes in the right hand column to indicate the control measures, which are applicable to this unit
and
2. Add any further hazards and the control measures in Section 3 where there are any significant risks that
apply to the unit and/or the work being undertaken by young persons in this unit.
Unit Name: KIA OVAL
Unit No: 68717
Assessed By:
Date:
Section 1 – General workplace hazards
Specific Hazard Identified
Fire and Emergency
Evacuation
Current Control Measures


Manual handling




Slips, trips and falls



All employees are trained in
fire safety and evacuation
procedures on induction;
Regular fire safety checks
are carried out;
Manual handling eliminated
where possible;
Employees are trained in
safe lifting and handling
practices;
Lifting equipment provided
and maintained in good
condition;
Two-person lifting and
carrying where possible;
Employees are instructed
to clean up spillages as
they occur and to use wet
floor signs and/or give
verbal warnings when
floors are wet;
Walkways are kept clear of
obstructions which may
cause trips, slips and falls;
Walkways maintained in
good condition;
Additional controls for young
persons to make sure the
risk is adequately controlled

Young persons to be
made aware of fire
hazards, fire safety
notices and emergency
procedures;

Managers/supervisors to
be aware that young
persons working on
casual, temporary or
placements are to be
included in register/roll
call;

Young persons
instructed on manual
handling while on
induction;

Young persons told to
seek help when needed;

Adequate breaks given
depending on demand of
the task;

Managers/supervisors
take account of young
persons physical
capabilities when
allocating tasks;

report damaged or wet
floors and any
obstructions in
walkways to their
manager/supervisor;

Young persons given
specific instruction not
to run or rush in the
workplace;

Young persons
instructed to wear
footwear that has a low
heel, slip resistant sole
These control
measures
apply in this unit
(tick box)
and fully covers the
upper part of the foot;
Unfamiliar workplace
environment


Tour of workplace included
during induction;
Employees made aware of
any unit / site specific
hazards;



Working at height
risk of injury from being
struck by falling items and
falling from height



Cleaning chemicals
burns, irritation




Disposal of waste
sharp edges, sharp knives



Stored items to be stacked
securely to prevent them
falling;
Heavy items to be stored
on lower shelves;
Step stools or stepladders
used to access work at
height ;
Cleaning chemicals are
only purchased from the
approved supplier;
Cleaning tasks are carried
out using chemicals with
the least hazardous
classification;
the correct storage,
handling and use of
cleaning chemicals;
Personal protective
equipment is provided and
used e.g. goggles, gloves,
aprons and mask;
All employees given
training in waste disposal
procedures, including sharp
objects, e.g. glass,
crockery;
Employees aware of lifting
practice to reduce risk of
injury;
Employees trained in the
use and cleaning of waste
disposal machinery and
compactors;








Young persons given
time to become familiar
with the workplace
environment
Young persons are
supervised or
accompanied by a
colleague around the site
until they are familiar
with their surroundings
ask for help when
needed;
Young persons are made
aware of items stacked
at higher levels
Young persons are told
to use step stools or
stepladders when
working off the floor and
not to climb;
Young persons to be
instructed on the safe
handling and use of
cleaning products;
Young persons
instructed and
supervised on wearing of
appropriate PPE e.g.
goggles, gloves, aprons,
mask;
Young persons
instructed on meaning of
chemical hazard
symbols;
Young persons
instructed on manual
handling practices;
Young persons
instructed not to use
waste compactors;
Young persons
instructed not to
dismantle and/or clean
waste disposal
machines;
Electricity




Gas




Lone working

Electrical equipment is
maintained in good
condition and subjected
visual inspection and PAT
testing;
the safe use of electrical
equipment and appliances
Employees are trained how
to isolate equipment from
the electricity supply in an
emergency;
to report all faults/defects to
electrical equipment to their
manager or supervisor and
not to use it until it is made
safe;
Gas appliances are
maintained in good
condition by a competent
person;
the safe lighting and use of
gas appliances;
to isolate gas appliances
from the main gas supply in
an emergency;
to report all faults/defects
and suspected gas leaks to
their manager or supervisor
and not to use gas
appliances until they are
made safe;
Lone working risk
assessment completed for
all lone workers;

Young persons
instructed never to
attempt to carry out any
repairs or modifications
to electrical equipment;

Young persons
instructed never to
repairs or modifications
to gas appliances;
Young persons told not
to connect or disconnect
portable gas cylinders
(LPG);
Young persons using
gas blow torches for
food use must be under
direct supervision;



Young persons are not
permitted to work alone;
These control
measures
apply in this unit
(tick box)
Section 2 – Hazards in kitchens and food & beverage service
Hot/humid working
environment
Stress, Exhaustion, lack of
concentration


Adequate Ventilation;
Rest breaks;



Hot materials, hot foods,
hot liquids and hot
equipment


Burns and scalds from hot
ovens, water boilers, hot
plates and dishes, hot
trolley, hot pans/pan
handles and containers,
coffee machine, urns,
kettles, dishwashing
machines, hot taps


Equipment to be
adequately maintained and
fit for purpose;
safe use of equipment;
Employees trained to use
oven cloths/gloves, waiting
cloths, protective clothing;
Employees to use trolleys
to move containers of hot
foods and liquids where
practicable;




Fryers
Hot oil burns and scalds






Sharp knives
Cuts and lacerations




Fryers maintained in good
condition;
safe use of fryers;
the risks of slippery floors
near fryers;
oven cloths/gloves and
protective clothing;
frying baskets and long
handled tools to remove
food from fryers;
Employees instructed to
allow oil to cool before
draining;
Knives are maintained in
good condition;
Knives to be kept sharp;
Knives stored safely when
not in use;
correct selection, use and
handling of knives;


Young persons
encouraged to drink
water regularly to stay
hydrated;
Young persons to be
given adequate breaks;
Young persons to be told
that if feeling fatigued to
report this immediately
to their
managers/supervisor;
Young persons to be
made aware of the risks
from hot materials and
equipment, hot food and
liquids and steam;
Young persons made
aware of the risks of
using high shelves in
ovens and hot
cupboards;
to overfill containers
with hot foods and hot
liquids;
Young persons to be
supervised in the use of
personal protective
equipment;
Young persons only to
use and clean fryers
after training and whilst
under supervision.
Young persons are
supervised when using
knives;
These control
measures
apply in this unit
(tick box)
Machinery for slicing,
mixing, mincing, rolling,
blending, or any other food
activities


Machinery maintained in
good condition;
safe cleaning and use of
machinery;


Walk-in freezers and cold
rooms




Money handling


Dealing with customers


Waiting Activities





rooms maintained in good
condition;
room doors fitted with
emergency door release
mechanism;
Employees to work only for
short periods of time in cold
rooms whenever
practicable;
Thermal protective
equipment provided for
prolonged working in cold
rooms;
Employees trained in
correct use of cash
registers and the safe
handling and carrying of
cash;
Money for banking is
collected by security
company;
customer service and
dealing with complaints
Employees are told how to
raise the alarm if
threatened or attacked
Employees to be trained in
hazards and risks with
regard to waiting and
service of customers;
Insulated cloths to be used
when handling hot items;
Trays to be used for
carrying where possible
Sufficient access to be
maintained to all walkways;
Handle glass drinking
vessels and containers with
care;



to dismantle or clean
power driven machinery
for slicing, mixing,
mincing, rolling,
blending or any other
food activities;
Young persons to be
made aware of the
hazards when using
machinery;
Young persons not to
work alone in cold
rooms;
Young persons are not
responsible for large
amounts of money;
Young persons are
supervised or other
members of staff to be in
close proximity;

immediately inform their
manager or supervisor if
they are threatened or
feel threatened.

Young persons
instructed on hazards
and risks during service
briefings;
Young persons to be
adequately supervised;
Young persons to be
instructed on using
insulated waiting cloths;
Young persons, when
polishing glasses, to
inspect for any damage
and apply only light
pressure when polishing




Young persons to report
any potential problems to
their manager/supervisor;
These control
measures
apply in this unit
(tick box)
Section 3 – Hazards affecting team support employees from other sites / units
Employees working on this
site/unit who may also
normally work at other
Compass sites, e.g. mobile
workers, casual workers at
varying venues;




Tour of this workplace
included during induction;
hazards;
procedures.
are carried out;




These control
measures
apply in this unit
(tick box)
Young persons given
time to become familiar
with this workplace
environment
Young persons are
supervised or
accompanied by a
colleague around this
site until they are familiar
with their surroundings
Young persons to be
made aware of the site
fire hazards, fire safety
notices, emergency
procedures and included
in register or roll call;
Section 4 – Please add any additional hazards & controls not listed above
persons to make sure the risk
is adequately controlled




These control
measures
apply in this
unit
(tick box)
I confirm that general workplace hazards and hazards in kitchen and food/beverage service have been
identified.
I confirm that the additional controls for young persons are in place to make sure the risks are adequately
controlled.
Site/Unit Manager Signature: ……………………………………
Print Name …………………………………………………………
Date:…………………………………………
MAN 01a
YOUNG PERSONS RISK ASSESSMENT RECORD
(To be completed for each Young Person)
Site/Unit Name & Location: KIA OVAL
Unit No: 68717
Young Person’s Name:
Date of Birth:
Young Person’s Job Title:
Assessment Record completed by:
Hazards
Tick all hazards applicable to the Young Person’s Job
and Workplace
(As identified in the Site Risk Assessment for Young
Persons for this Unit)
Control Measures
Enter the date and your initials to confirm that the additional controls identified
in the Site Risk Assessment for Young Persons for this Unit are in place and
have been explained/shown to the Young Person
Tick all
applicable
Date explained/shown
to Young Person
Initials
General workplace hazards
 Fire and Emergency Evacuation
 Manual handling
 Slips, trips and falls
 Unfamiliar workplace environment
 Working at height
 Cleaning chemicals
 Disposal of waste
 Electricity
 Gas
Hazards in kitchens and food/beverage service
 Hot/humid working environment
 Hot materials, hot foods, hot liquids and hot equipment
 Fryers
 Sharp knives

Powered Machinery for Slicing, Mixing, Mincing, Rolling and Blending
 Walk in freezers and cold rooms
 Money handling
 Dealing with customers
 Waiting Activities
Additional unit specific hazards (record below)



Young Persons Prohibited Tasks:
 Repairs and modifications to gas and electrical equipment
 Lone working
 Cleaning/dismantling of powered machinery
 Any use or operation of waste compactors
I confirm that the above hazards have been explained / shown to me and that my manager or supervisor will take responsibility for ensuring
that the control measures are in place to ensure my safety as a Young Person at work. I understand it is my responsibility to follow
instructions, to work safely and only to do work that I have been trained to do or are being trained or supervised whilst doing. I also
understand that I can ask my manager or supervisor at any time if I am unsure what to do.
Young Person’s Signature:
I confirm that, in assessing the risks to health and safety at work of the Young Person, I have taken in to account their experience, risk
awareness, maturity, physical capabilities, any health issues and any learning or physical disabilities.
Manager/Supervisor’s
Signature:
COMPASS GROUP UK & IRELAND
Ref. MAN 02
COSHH PRODUCT INVENTORY
Site Name: KIA OVAL
Completed by:
Date of Completion:…...................................
…....................................
SUPPLIER & PRODUCT NAME
1.
2.
3.
4.
Signature: …................................………….
SAFETY DATA
SHEET AVAILABLE
()
COSHH PRODUCT
ASSESSMENT
COMPLETED
()
Enter the site name, name of person completing the form and the date.
Enter supplier and product name.
Tick to confirm that the Safety Data Sheet is available for EVERY product.
Tick to confirm that a COSHH Product Assessment has been completed for EVERY product.
Back to record sheet
REF. MAN 03
DSE WORKSTATION ASSESSMENT
Site/Unit Name: KIA OVAL
Unit No:
Assessed by:
Date of Assessment:
Sections 1 to 6 of this DSE Workstation Assessment should be completed for all workstations,
whether or not they are used by defined DSE Users. Section 7 must be completed by each DSE
user to identify whether they are a ‘Defined DSE User’. All Defined DSE Users must complete
Section 8.
Where workstations are used infrequently by employees who are not Defined DSE Users, the
standards required of the workstation will be less than one that is.
Consider each of the risk factors and answer each question either Yes, No or Not applicable. Where
a No answer is given, consider the possible management actions suggested and record what action
is taken in the Action/Comments column.
Review the assessment annually or sooner if there are significant changes to the workplace,
workstation or in working arrangements and following a relevant workstation-related incident or ill
health related to the use of DSE.
CONTENTS
Section
Number
1
2
3
4
5
6
7
8
DSE Workstation Risk Assessment Section
Display screens
Keyboards
Mouse, Trackball etc
Software
Furniture
Environment
DSE User Questionnaire
The User
DR 01/12 CSRA Pack
Page
Number
2
3
4
4
5&6
6
7
8
Ref. MAN 03
Risk Factors
Y/N
Possible Management Action if
“No”
1. Display Screens
Are the characters clear and
readable?
Make sure the screen is clean &
that cleaning materials are
available
Check that text and background
colours work well together.
Is the text size comfortable to
read?
Software settings may need
adjusting to alter text size
Is the image stable i.e. clear
of flicker?
Adjust text & background colours. If
problems persist, arrange for repair
Is the screen’s specification
suitable for its intended use?
Intensive graphic work or fine
attention to detail may require a
larger screen size
Are the brightness and/or
contrast adjustable?
Does the screen swivel & tilt?
Is the screen free from glare
and reflections?
Separate adjustment controls are
not essential if the user can read
the screen at all times
Swivel & tilt mechanisms may not
be fitted but can be added. The
screen may need replacing if the
mechanism is
absent/unsatisfactory, work is
intensive or the user has problems
getting a comfortable position
The screen or desk may need to be
moved and/or the screen may need
shielding. Screens that use dark
characters on a light background
are less prone to glare & reflections
Check that blinds work. Vertical
blinds can be better than horizontal
ones
If this does not work, consider antiglare screen filters as a last resort
Are adjustable window
coverings provided and in
good condition?
DR 01/12 CSRA Pack
Actions/
Comments
Ref. MAN 03
Risk Factors
Y/N
or NA
“No”
2. Keyboards
Is the keyboard separate
from the screen?
This is a requirement, unless the
task makes it impracticable (e.g.
when there is a need to use a
laptop computer)
Does the keyboard tilt?
Provide a keyboard that tilts
Is it possible to find a
comfortable keying position
Ensure the users arms are bent at
the elbow & forearms and wrists
horizontal.
Try pushing the keyboard further
back to create more room for the
keyboard, hands and wrists. Users
of thick keyboards may need a
wrist rest.
Provide training to prevent users:



hands being bent at the wrist
hitting the keys too hard
overstretching the fingers.
Does the user have good
keyboard technique?
Are the characters on the
keys easily readable?
Keyboards should be kept clean. If
characters still cannot be read, the
keyboard may need modifying or
replacing.
Use a keyboard with a matt finish
to reduce glare and/or reflection.
DR 01/12 CSRA Pack
Actions/
Comments
Ref. MAN 03
Matters To Consider
Y/N
or NA
“No”
3. Mouse, Trackball etc.
Is the device suitable for the
tasks it is used for?
Is the device positioned close
to the user?
Is there support for the
device user’s wrist and
forearm?
If the user is having problems, try a
different device – they are available
in a variety of shapes and sizes.
Touch screens may be better for
some tasks but can be worse for
others.
Most devices are placed as close
as possible i.e. right beside the
keyboard. Training may help
prevent:
 arm overreaching
 the user leaving their hand on
the device when it is not being
used
 a relaxed arm and straight wrist
Support may be gained from the
desk or chair arm. If not, a
separate supporting device may
help the user find a comfortable
working position.
Does the device work
smoothly at a speed that
suits the user?
See if cleaning is required e.g. the
mouse ball or rollers. Check the
work surface is suitable. A mouse
mat may be needed.
Can the speed and accuracy
of the pointer be adjusted by
software settings?
Train users to be able to adjust
software settings.
4. Software
Is the software suitable for
the task?
Ensure that the software enables
the user to carry out the task
required, minimises stress and is
user-friendly. It should respond
quickly & clearly to user input, with
adequate help facilities such as
clear help messages.
Train users how to use the
software efficiently.
DR 01/12 CSRA Pack
Actions/
Comments
Ref. MAN 03
Matters To Consider
Y/N
or NA
“No”
5. Furniture
Is the work surface large
enough for all the necessary
equipment, papers etc?
Create more room by moving
printers, reference material etc.
elsewhere.
If necessary, consider providing
new power and telecom sockets so
equipment can be moved.
There should be some scope for
flexible arrangement.
Rearrange equipment, papers etc.
to bring frequently used things
within easy reach.
Can the user comfortably
reach all the equipment &
papers they need to use?
A document holder may be
needed, positioned to minimise
uncomfortable head & eye
movements.
Are surfaces free from glare
& reflection?
Consider mats or blotters to reduce
reflections.
Is the chair suitable and
stable?
The chair may need repairing or
replacing if the user is
uncomfortable or cannot use the
adjustment mechanisms.
Does the chair have a
working:
 seat back height and tilt
adjustment
 seat height adjustment
 swivel mechanism
 castors or glides?
Is the chair adjusted
correctly?
Ensure that the user can carry out
their work sitting comfortably.
Train the user in how to adopt
suitable postures whilst working.
Ensure that the arms of chairs do
not stop the user getting close
enough to use the equipment
comfortably.
Move any obstructions from under
the desk.
DR 01/12 CSRA Pack
Actions/
Comments
Ref. MAN 03
Matters To Consider
5. Furniture (continued)
Is the small of the back
supported by the chair’s
backrest?
Are forearms horizontal and
eyes at roughly the same
height as the display screen?
Are feet flat on the floor
without too much pressure
from the seat on the backs of
the legs?
Y/N
or NA
“No”
Adjust the backrest so that the user
can sit with a straight back,
supported by the chair, with
relaxed shoulders.
Adjust the chair height to get the
user’s arms in the right position,
and then adjust the screen height,
if necessary.
Provide a footrest if required.
6. Environment
Is there enough room to
change position and vary
movement?
Is the lighting suitable i.e. not
too bright or too dim to work
comfortably?
Space is needed to move, stretch
and fidget. Consider reorganising
the office layout and check for
obstructions. Cables should be
organised so that they are not a trip
or snagging hazard.
Adjust light sources e.g. by
adjusting window blinds or light
switches.
Consider shading or repositioning
light sources or providing local
lighting e.g. desk lamps, but ensure
that they do not cause glare.
Does the air feel
comfortable?
Display screens may dry the air.
Circulate fresh air if possible.
Consider a humidifier if discomfort
is severe.
Is the room temperature
comfortable?
Adjust the room temperature. More
ventilation or air-conditioning may
be required if there is a lot of
electrical equipment in the room.
Move users away from heat
sources.
Are noise levels comfortable?
Consider moving sources of noise
e.g. printers, photocopiers away
from the user. If not, consider the
use of dividers or screen around
workstations to reduce noise.
DR 01/12 CSRA Pack
Actions/
Comments
Ref. MAN 03
7.
DISPLAY SCREEN EQUIPMENT (DSE) USER QUESTIONNAIRE
Name:
Date:
Site/Unit:
Location:
Please indicate your answer to each question below. Please note that by ‘User’ of DSE equipment
refers to input, retrieval and viewing data.
Question
Answer
Answer Score
1. If necessary, could you
adequately complete your daily
tasks, without using DSE?
Yes
0
No
3
0 - 1 hour
0
1 – 2 hours
3
2 – 3 hours
4
3 + hours
5
1 day
1
2 days
2
3 days
3
4 days
4
5 + days
5
2. On an average day, what do you
consider the maximum length of
time you would CONTINUOUSLY
use DSE, without having a break
or doing something else?
3. On average, how many days a
week would you use DSE
continually for a period of one
hour or more?
Your Score
Your Total Score
Note: If your total score is less that 7, you are not a defined DSE User
If your total score is 7 or higher, you are a defined DSE User and you must complete and
sign section 8 on the next page of the DSE Workstation Assessment.
DR 01/12 CSRA Pack
Ref. MAN 03
This section must be completed for each defined DSE User.
(See DSE User Questionnaire on previous page)
Matters To Consider
Y/N or
NA
“No”
Actions/
Comments
8. The User
Does the user take regular
breaks working away from
DSE?
Ensure users take frequent short
breaks from the screen and
keyboard by carrying out other work
tasks. This is more beneficial than
taking longer less frequent breaks.
Has the user been advised of
their entitlement to eye and
eyesight tests?
Advise the user of current
arrangements for eye and eyesight
tests. Human Resources Dept. can
advise you.
Where telephone headsets are
worn can volume levels be
reduced by the user?
Is the telephone headset fitted
with an acoustic shock limiter,
which protects against
uncontrolled peaks of noise?
(e.g. electronic interference or
deliberate loud noises through
the telephone call)
Has the checklist covered all
the problems that the user
may have with their DSE
including any symptoms of
discomfort?
Replace telephone headsets with
those fitted with suitable volume
controls
Replace telephone headsets with
those fitted with suitable acoustic
shock limiters
List below any other problems
raised by the user and agree on
suitable actions to resolve the
problems:
DSE User’s Name:
Manager’s Name:
Signature:
Signature:
Date:
Date:
DR 01/12 CSRA Pack
Ref. MAN 04
DRIVING WHILST ON COMPANY BUSINESS
TO THE VEHICLE DRIVER
1. It is the Company's responsibility to ensure that every employee receives full safety information about his or her working environment. This
includes any vehicle you drive whilst on Company business.
2. The Safe Systems of Work set out in this document must be followed to ensure the safety of you and anyone else who may be affected by
your driving.
3. If for any reason the Safe Systems of Work cannot be carried out, you are responsible for informing your manager without delay and for
following any safety instructions given to you.
4. This risk assessment must be completed annually and at change of vehicle.
EMPLOYEE'S NAME
WORKPLACE ADDRESS:
Do you hold a full Driving Licence?
DATE OF BIRTH:
POSTCODE:
YES / NO (Please attach copy)
How long have you held a full Licence? YEARS / MONTHS
Do you have any current endorsements
YES / NO - Details:
Is there a first aid kit in the vehicle? YES / NO (If No, provide if eligible for a Company vehicle)
Is there a warning triangle in the vehicle?
YES / NO (If No, provide if eligible for a Company
vehicle)
Are you suffering from any medical
YES / NO - Details:
condition that could affect driver safety?
DATE OF ASSESSMENT:
DRIVER SIGNATURE:
Failure to complete details truthfully may result in disciplinary action.
TO THE DRIVER'S MANAGER
1.
2.
3.
4.
It is a requirement of the health and safety legislation to carry out risk assessments for the work activities of employees, including driving whilst on
Company business.
The purpose of this document is to enable you and/or your employees to carry out an assessment of the risks associated with driving whilst on
Company business.
Each page has three columns - Hazard, Risk & Safe System of Work.
This assessment must be completed for each driver and repeated at least annually; and whenever there is a change of vehicle.
MANAGER'S NAME:
DR 01/12 CSRA Pack
TITLE:
SIGNATURE:
Ref. MAN 04
Name Of Driver:
Risk Assessment Sheet:
DRIVING ON COMPANY BUSINESS
Date of Assessment:
Review Date:
Task/Hazard
Driver incompetence /
negligence
Safety Risk
Multiple injuries, death
-
Poor maintenance
-
Driver fatigue / illness
-
Poor driving position
DR 01/12 CSRA Pack
Musculoskeletal injury /
whiplash
-
Safe System Of Work
Driver to hold full licence. (Line Manager to check licence validity annually)
Ensure familiarisation with vehicle. Refer to owner’s handbook.
Possess the Highway Code, obey the rules, speed limits and drive in a manner
appropriate for weather conditions and with due regard for other road users.
Never drive whilst under the influence of alcohol or other drugs.
Adopt a ‘defensive driving’ style.
Eating, drinking, smoking & use of hand held mobile phones can all distract attention and
must not be done / used whilst driving. Stop in a safe parking area to carry out these
functions.
Private & Company vehicles must be routinely serviced in accordance with
manufacturer’s recommendations.
All vehicles over three years old must have a valid MOT certificate of roadworthiness.
Owner maintenance to include:
Daily checks on operation of lights, warning lights, horn, indicators, wipers, and washers.
Weekly checks on oil, coolant, brake fluid level & tyre pressures / condition and spare
wheel. (Refer also to Company Car Policy Document)
Plan work schedule to avoid consecutive long journeys, avoiding journeys of over 400
miles in a day.
A minimum rest break of 15 minutes should be taken every 2 hours.
In the event of tiredness whilst at the wheel, open windows, turn on radio and stop the
vehicle at the first safe opportunity.
Plan journeys to allow for traffic congestion and rest breaks.
Leave arrival time as flexible as possible to reduce stress in event of delays.
Inform your manager if you have a health condition that may affect your driving.
Check seating position before driving off:
Position yourself centrally on seat with hips level.
Adjust seat to ensure you can comfortably reach the pedals.
Adjust backrest to support lumbar region.
Ensure adequate headroom.
Adjust head restraint so cushion is level with head (not neck!)
Adjust steering column & mirrors to suit driving position.
Ref. MAN 04
Name Of Driver:
Date of Assessment:
Review Date:
Task/Hazard
Safety Risk
Safe System Of Work
Loading / unloading vehicle
Lumbar strain
-
Use the proper lifting technique, especially when stooping into car boot.
Obtain help with heavy / awkward lifts.
Vehicle security / passenger
safety
Theft / unprovoked attack /
musculoskeletal injury
-
Ensure seatbelts are not obstructed or twisted and are adjusted to remove any
slack.
Check that you and your passengers are wearing seat belts.
Always place valuables in boot, even whilst driving, do not leave personal belongings on
passenger seat.
Lock doors when moving in slow traffic / urban areas.
Ensure vehicle is locked and alarmed when unattended, even for brief moments.
Avoid leaving anything in view and remove radio cover if possible.
Endeavour not to park in unlit, isolated areas.
In the event of breakdown:
Attempt to get to safe, well-lit refuge. Park close to kerb and summon help by mobile
phone or roadside emergency telephone without delay.
Switch on hazard warning lights and place warning triangle 50 metres behind your
vehicle.
On motorways, leave vehicle by left-hand side doors and wait on embankment. Never
cross carriageways. Do not attempt even simple repairs. On a motorway, only return to
your vehicle if you feel threatened by another person, locking all doors.
In the event of puncture:
Only attempt to change a wheel if you know how to do this safely and never on a
motorway.
Ask passengers to leave vehicle and wait in a safe place.
Follow guidance in vehicle handbook and use only the equipment as supplied.
Never place any part of your body under a jacked up vehicle.
When routinely parking:
Only park in appropriate areas as defined in The Highway Code. (Accidents maybe
caused by inappropriate parking)
Struck by moving vehicles
-
-
DR 01/12 CSRA Pack
Ref. MAN 04
Name Of Driver:
Date of Assessment:
Review Date:
Task/Hazard
Use of mobile phone when
driving
Safety Risk
Safe System Of Work
Multiple injury, death
-
Where hands free mobile phone facility is available:
Only use the hands free facility whilst driving when it is deemed essential.
Use auto voice mail or message service where possible, returning calls later.
Keep conversations short
Do not try to write down information, ask caller to fax it to your destination.
NOTE: Hands free equipment is also likely to distract your attention from the road. It is far
safer not to use any telephone whilst driving.
Where hands free mobile phone facility is NOT available:
Never use a hand held mobile phone whilst driving. Stop the vehicle in a safe location
before making a call.
- Ensure phone is switched off whilst driving alone, or ask a passenger to answer calls for
you.
- Whenever possible, use a voice mail or message service whilst driving and retrieve
messages when the vehicle is stationary.
- Refer also to Company Car Policy Document
Use of a built-in Sat Nav System:
- Never program a Sat Nav system whilst driving.
- Follow the manufacturer’s safety information where provided.
-
Use of Satellite Navigation
Systems (Sat Nav)
Use of a portable Sat Nav System:
- Never program a Sat Nav system whilst driving.
- Follow the manufacturer’s safety information where provided.
- Position the Sat Nav display so that the driver’s vision through the windscreen is not
obscured.
DR 01/12 CSRA Pack
Ref. MAN 04
Name Of Driver:
Date of Assessment:
Review Date:
Task/Hazard
Explosion
Safety Risk
Safe System Of Work
-
-
-
At filling stations
Never use mobile phones, (or smoke) on petrol forecourts. This is a major fire risk and
could cause explosive ignition of petrol vapour.
Only use spare fuel containers that are specially designed for the purpose and have
securely fitting caps/lids.
Report any fuel spillage to the filling station staff.
Carrying pressurized containers or canisters
Avoid carrying pressurized containers in hot weather conditions above 30°C, especially
where they are exposed to strong sunlight. (These can explode and cause major injuries
even when inside the boot)
Check the storage safety information on product labels
DR 01/12 CSRA Pack
Ref. MAN 05
Task/Activity: Electrical Safety (Portable and Non-Portable Equipment) (Page 1 of 2)
Assessment date: 25/01/2014
Unit No: 68717
Unit name/location: KIA OVAL
Assessed by: Jade Everett
Hazard
Safety Risk
Safe System of Work / Control Measures
Short Circuits
Electric Shock
Using Electrical Equipment
Overloaded circuits
Burns

Loose Wires
Death
Damaged or faulty equipment
Fire
Incorrectly wired plugs and
equipment




Inadequate Earth-bonding

Contact with Water and
Moisture





Who may be affected by the
task/activity?
(Tick all applicable boxes)
Compass employees/Agency
staff
Customers / Client staff
Visitors / Members of the Public
Maintenance personnel
Delivery personnel
Other (specify below)
DR 01/12 CSRA Pack
Equipment only to be used by trained employees, this training to include general electrical
safety.
Follow manufacturer's user instructions where these are available
Wherever possible, nearest electric power socket to be used to reduce the length of trailing
cables and to minimise the use of extension leads. Cables to be located to reduce tripping
hazards and suitable warning signage to be displayed.
Ensure no strain is placed on the cable and connections.
Unless manufacturer’s instructions state differently, electrical equipment and cables must
always be handled with dry hands and not allowed to become wet due to exposure to adverse
weather conditions, spillages, splashing, cleaning chemicals etc.
Where extension leads and multi-point block adaptors are used, these should be properly
secured, off the floor and not overloaded.
Equipment to be isolated prior to being cleaned, carrying out routine maintenance, cleaning
filters etc.
Cleaning chemicals not to be sprayed close to electrical equipment or sockets.
Do not damage or disconnect earth-bonding cables when cleaning or moving tables and
equipment. Where the earth bond has to be disconnected for maintenance or deep cleaning, it
must be reconnected by a competent person.
Equipment used outdoors must be connected to a residual current device (RCD).
Checks to be made to ensure that electrical equipment is turned off where appropriate at the
end of the day.
Maintenance

Equipment to be maintained by competent persons and in accordance with manufacturer's
guidance where available, including Portable Appliance Test (PAT) and inspection where
required.
Note: Where the equipment is double insulated (as indicated on the appliance by a symbol showing
a square within a square) or where no earth wire is used, a PAT is not required
 Fixed electrical installations should be inspected for safety at least every 5 years
CONTINUED OVER THE PAGE
Ref: MAN 05
Hazard
Task/Activity: Electrical Safety (Portable and Non-Portable Equipment) (Page 2 of 2)
Safety Risk
Safe System Of Work / Control Measures
Visual Checks

Employees to carry out visual checks to equipment before use to identify any
obvious damage or defects. Checks to cover:










No obvious damage to the equipment and no loose or missing screws or
other fixings
No burn marks or staining on the wires or around the plugs and sockets.
No coloured wires are visible where the cable is fixed into the plug.
Cables are not damaged with cuts, abrasions or squashed under heavy
furniture or equipment
Plug and socket have no signs of damage with cracked or broken casings
The socket is securely fixed to the wall with no gaps around the edges
No taped joints in the cable and no damaged or bent pins on the plug.
Cables are not trapped between sharp upstands on stainless steel
preparation tables and the wall
All the wires are stored in such away that they do not cause a trip hazard or
can be pulled from the socket or equipment.
Where defects or damage presents a risk of injury, the equipment should not
be used. It must be switched off, isolated and labelled “Out of Order – Do Not
Use”. The manager informed and not used again until repaired by a competent
person. Employees must not attempt to affect a repair themselves.
IMPORTANT - This risk assessment should be reviewed every 12 months, or whenever there is a significant change in the task or
activity and following any accident or incident involving this task or activity. This risk assessment must be retained for a period of
3 years.
DR 01/12 CSRA Pack
Ref. MAN 06
FIRE SAFETY RISK ASSESSMENT
For sites or parts of premises under the control of Compass Group UK &
Ireland and Subsidiary Companies and/or Operating Companies.
Unit/Site Name: Kia Oval
Unit No: 68717
Address and Postcode:
Surrey County Cricket Club
Kennington
London
SE11 5SS
Date of Assessment:
Assessed By: Jade Everett
Job Title: Health & safety Co-ordinator
Date of Review: 26/01/2015
27/01/2014
This fire safety risk assessment must be completed and any identified actions implemented so as to ensure that
adequate fire precautions are being taken to safeguard employees and other people for whom we are responsible
and effective arrangements are in place to deal with fire emergencies.
Answer each question either Yes, No or Not Applicable and where indicated, consider the possible management
actions and record them in the Action/Comments column.
Some of the checks and management actions in this assessment may be the contractual responsibility of the Client,
Managing Agent, Landlord or other responsible person in control of the premises. Where this situation applies,
indicate this in the applicable Actions/Comments column of the assessment.
Review the assessment annually or sooner if there are significant changes to the workplace/premises, the use of the
premises or in working arrangements, and following a fire incident.
CONTENTS
Section
Number
1
2
3
4
5
6
7
8
9
10
11
12
13
14
Page
Risk Assessment Section
Arrangements in shared and Client premises
Identification of fire hazards
Identification of people at risk
Removal or reduction of fire hazards
Fire detection and warning systems
Fire fighting equipment (FFE) and fixed extinguishing systems
Escape routes
Emergency Lighting
Fire signs and notices
Arrangements for persons with disabilities and others who may need assistance
Other users of the premises
Fire Emergency Action Plan
Fire safety training
Fire safety records
DR 01/12 CSRA Pack
Number
2
3
5
6
9
10
12
13
14
16
17
17
18
19
Ref. MAN 06
SECTION 1 – ARRANGEMENTS IN SHARED PREMISES
Matters To Consider
1.1 Arrangements in shared and Client
premises
In premises where Compass are fully in
control and responsible for the fire safety
arrangements, are all Compass
employees and others who occupy the
premises aware of the fire safety
procedures?
Is there a suitable arrangement for the
‘Responsible Person’ (Client, Managing
Agent or Landlord) to provide and
maintain fire detection devices (alarms,
heat or smoke detectors etc) and fire
fighting equipment?
Is there a suitable arrangement in place
with the Client or other ‘Responsible
Persons’ to ensure that there are people
who have received practical training in the
use of portable fire fighting equipment,
working in the immediate vicinity to high
risk areas occupied by Compass?
(High risk areas could include kitchens
with fryers, cookers, grills etc,
maintenance workshops with flammable
materials, fuel storage etc)
Is there a suitable arrangement for the
‘Responsible Person’ (Client, Managing
Agent or Landlord) to appoint and train
fire marshals/wardens to take
responsibility for the safe evacuation of
the premises and to liaise with the
emergency services?
In multi-occupied or tenanted buildings
has the landlord, landlord’s agent or
building manager carried out a fire risk
assessment of the building’s common
areas.
DR 01/12 CSRA Pack
Yes/No
/ N/A
YES
YES
YES
Possible Management Action
if “No”
Actions/
Comments
Clarify fire safety
responsibilities and
arrangements with all
occupants.
Obtain written agreement
that the ‘Responsible
Person’ will maintain fire
detection devices and fire
fighting equipment
OR Make own maintenance
arrangements.
Maintained, checked
and tested weekly by
OCS and filed in folders
‘fire logs’ and ‘fire
folder’
that the Client or other
‘Responsible Person’ will
provide training OR
Make own arrangements to
train key employees.
Compass employees
trained as well as SCC
employees
that the ‘Responsible
Person’ will appoint and train
fire marshals/wardens to
cover areas where Compass
are in control
YES
YES
OR Make own
arrangements
Request verification from the
landlord or his agent that
that the common areas of
the building have been
subject to fire risk
assessment in compliance
with the Regulatory Reform
(Fire Safety) Order 2005.
It is recommended that any
deficiencies identified or
comments made in this risk
assessment which apply to
the building as a whole or to
common areas are
immediately brought to the
attention of the
landlord/landlords agent.
Yes, Client hires fire
marshalls on all match
days, OEL reception
are responsible on all
non-match days,
Ref. MAN 06
SECTION 2 – IDENTIFICATION OF FIRE HAZARDS
Fires can only start and continue to burn when sources of ignition, sources of fuel and oxygen are present.
Sources of ignition include heat, naked flames and sparks
Sources of fuel are combustible materials, i.e. anything that will burn.
Oxygen present in air but also from oxidising materials.
Removing any one of these 3 elements will prevent a fire from starting or stop it from continuing to burn.
2.1 Identify sources of ignition
(Answer Yes or No against each ignition source and record its location if
present, e.g. kitchen, dining area, office, workshop, storeroom, corridor,
outside area etc)
Is the ignition source present?
Yes
/ No
Smokers’ materials?
e.g. cigarettes, matches and lighters, festive / seasonal
lights.
Yes
Cooking equipment and cooking activities?
Other machinery or equipment with hot surfaces?
Yes
Yes
Location(s) of ignition source
Smoking is only permitted in outside
designated areas
kitchens
Kitchens, 100’s bar, Pavilion restaurant,
Kennington club
Naked flames (other than cooking equipment)?
e.g. candles, gas or liquid-fuelled open-flame equipment
Electrical, gas or oil-fired heaters (fixed or portable)?
Yes
Yes
Boilers and engines?
Yes
Hot processes?
e.g. welding, grinding etc
Chafing dishes used in suites
For winter time eg: kitchen office
Boiler in OCS plant room ground floor
Boiler in Bedser first floor
Boiler in pavilion ground floor close to
staircase
Water heaters in Lock/Laker
No
Faulty or misused electrical equipment?
e.g. computers, printers, vending machines, cooking or
food service equipment. staff personal electrical
appliances. (hairdryers / tongs, phone chargers, laptops &
radios etc)
DJ sound equipment.
Lighting equipment (fixed and portable)?
e.g. halogen lamps, servery heat lamps, table lamps
No
Yes
Kitchens
Yes
Kitchens and offices
Obstructed ventilation equipment?
e.g. vents on computer equipment, heaters, machinery or
cooking appliances such as grills, microwave ovens etc
Arson?
i.e. realistic possibility of incidents of arson or history of
arson taking place
No
Indications of other fire hazards?
e.g. scorch marks on furniture or fittings, discoloured or
charred electrical plugs and sockets, cigarette burns etc
No
Other sources of ignition? List below: Vehicles (diesel /gas
forklift, delivery vehicles and private cars)
Plant,
Static electricity,
Friction,
Overheating bearings etc.Lightning
DR 01/12 CSRA Pack
All outside
Yes
Ref. MAN 06
2.2 Identify sources of fuel
(Answer Yes or No against each fuel source and record its location if
outside area etc)
Is the fuel source present?
Yes / No
Furniture (in normal use and in storage)?
Textiles and soft furnishings?
Yes
e.g. curtains, clothing, cushions, table linen,
bedding, towels etc
Yes
Location(s) of fuel source
Suites, offices, restaurants, bars
Suites, offices, Laundry pick up points
Waste products?
e.g. finely divided items such as shredded
paper, wood shavings, off cuts and dust
Yes
Waste paper in offices and HR storage room
Yes
Kitchens
Yes
Outside
Grease accumulations?
e.g. extract ventilation filters and ductwork, on
and around frying and cooking equipment etc
Waste storage, refuse containers and skips?
Flammable liquid-based products?
e.g. paints, varnishes, thinners and adhesives
No
Flammable liquids and solvents?
e.g. white spirit, methylated spirit, paraffin,
petrol, cooking oils, disposable cigarette
lighters, fuel gels
Yes
Chemical store room
Flammable chemicals?
e.g. certain cleaning products, photocopier
chemicals, dry cleaning using hydrocarbon
solvents
Yes
Flammable gasses?
e.g. liquefied petroleum gas (LPG) and
aerosols
Chemical store room, kitchens, cleaner store
rooms
Yes
Gas cages, designated storage areas, for
barbeques outside,
Yes
Offices and outside recycle bins
Yes
In suites occasionally, (rented decoration not
stored on site)
Paper and card?
e.g. paper products, packaging materials,
stationery, newspapers, books, magazines etc
Decorations (hanging from walls and ceilings or in
storage)?
e.g. seasonal and religious occasions,
marketing and display materials etc
Plastics and rubber?
e.g. polystyrene and plastic cups, plates and
other food or drink containers, polyurethane
foam-filled furniture, video tapes etc
Other fuel sources? List below:
Yes
No
DR 01/12 CSRA Pack
Cellars, kitchen, dry stores rooms and
chemical store rooms
Ref. MAN 06
2.3 Identify sources of oxygen
(Answer Yes or No against each oxygen source and record its location if
outside area etc)
Yes /
No
Is the oxygen source present?
Location(s) of oxygen source
Natural flow of air?
i.e. through doors, windows and other openings
Yes
Throughout the premises
Yes
Throughout the premises
Mechanical airflow?
e.g. air conditioning systems, air handling
systems, balanced extract / intake ventilation
systems
Oxidising materials?
i.e. oxygen supplies in cylinders such as
medical gases and oxygen used in welding
processes, pyrotechnics (fireworks) and any
material displaying the oxidising COSHH
symbol on the product label or a product
classified as oxidising on a Material Safety
Data Sheet
In medical room
(1 at OCS stand and 1 at Bedser stand)
Yes
SECTION 3 – IDENTIFICATION OF PEOPLE AT RISK
3.1 Identify people at risk
(Tick all applicable boxes to indicate people or groups of people who use or
occupy parts of the premises under Compass control who may be at risk in
the event of fire)
Compass Group employees
New starters
Client employees
Young persons (under 18 years)
Visitors
Unaccompanied children
Contractors
Lone workers
Delivery personnel
People working in isolated or remote areas
Agency employees (including Caterforce)
People in sleeping accommodation
General public
People working above ground level
People with impaired vision or hearing and
people with learning difficulties
People working below ground level
People with mobility difficulties
DR 01/12 CSRA Pack
Others. Identify below:
Ref. MAN 06
SECTION 4 – REMOVAL OR REDUCTION OF FIRE HAZARDS
Matters To Consider
4.1 Fire hazards in the premises
Are regular visual checks made and recorded to
ensure the following fire hazards do not present a
risk of fire inside the premises?
 Gas and electrical cooking and heating
equipment, or equipment with hot surfaces is
working correctly and turned off when not in
use.








Are gas and electrical appliances in kitchens
provided with emergency cut-off
valves/switches and if so are they clearly
labelled with the appropriate action.
Where equipment with naked flames or that
create sparks are used they are positioned
away from combustible materials, not left
unattended and the flame is extinguished and
the equipment is allowed to cool before
moving
Flammable liquids, solvents, chemicals and
gases are kept in suitable labelled containers
and in secure storage away from sources of
ignition when not in use
Ventilation systems, including ductwork and
filters are kept clean and free from anything
obstructing intake and extract vents
Furniture, paper, card, plastic, wood, cloth
and other combustible materials are not
placed close to any electrical equipment, hot
surfaces, naked flames or any other sources
of ignition
Rubbish and waste, including waste cooking
oil and smoking materials, are not allowed to
accumulate and are removed at the end of
the working day or shift
Ventilation grilles on computer and other
appliances are not obstructed
Electrical cables, switches and plugs are free
from signs of damage and do not become
abnormally hot
DR 01/12 CSRA Pack
Yes/No/
N/A
Yes
Possible Management
Action if “No”
Ensure Monthly Safety
Walk are carried out in
areas under Compass
control
Yes
Repair faulty equipment
and ensure that effective
shut down procedures are
in place
Yes
Yes
Yes
Yes
Consideration should be
given to the provision of
emergency cut-off push
buttons or valves in order
to isolate the power supply
to the cooking ranges and
ovens in an emergency
situation. These should
ideally be positioned at exit
points from the kitchen and
be identified by appropriate
signage.
Avoid using naked flames
or separate naked flames
from combustible materials
(sources of fuel), don’t
leave unattended,
extinguish and allow to
cool before moving
equipment
Ensure stocks of
flammable materials are
kept to a minimum and
kept in secure storage,
preferably outside
Yes
Yes
Yes
Yes
Grease filters and extract
ducting above the cooking
ranges in the kitchen
should be regularly
cleaned and arrangements
made to have the
extraction ducting
degreased at intervals
dependant on their use.
Report all equipment and
electrical faults and do not
use appliances until checked
or repaired, where necessary.
maintenance as required
Actions/
Comments
Matters To Consider
4.1 Fire hazards in the premises (continued)
 Multi-socket adaptors are not in use
 Where extension leads are required, they are
not overloaded
 Equipment and machinery is maintained by
competent persons in accordance with
manufacturer’s recommended schedules or
when required by relevant risk assessments
or specified frequencies to comply with
regulations and standards
 PAT testing of all electrically powered
portable appliances and associated cables
and plugs should take place at appropriate
intervals. Items tested should carry the
appropriate test labels to identify those that
may not have been tested and the next test
date
 Are written records available or stickers
apparent on portable electrical appliances or
extension leads which indicate that PAT tests
have been carried out.
 Electrical installations and fixed wiring should
be tested by a competent electrical engineer
within the last 5 years. Ensure that a test
certificate has been issued, and any
recommendations are being dealt with.
 Decorations and marketing display materials
are used and stored away from sources of
ignition
DR 01/12 CSRA Pack
Yes/No/
N/A
Yes
Possible Management
Action if “No”
Yes
Provide additional fixed
socket outlets in suitable
locations
Arrange for equipment
maintenance as required
Yes
Arrange for the appliances
to be PAT tested.
Yes
Actions/
Comments
Yes
Yes
Yes
Arrange for the fault to be
repaired or installation to
be tested as necessary.
Ensure decorations and
marketing materials do not
hang over naked flames,
cooking equipment,
candles or other sources of
ignition
Clients
responsibility.
Folder in
Bedser office
Ref. MAN 06
Matters To Consider
4.2 Fire hazards outside the premises
and arson
Are regular visual checks made and
recorded to ensure the following fire
hazards do not present a risk of fire outside
the premises, including the risk of arson?
 Waste material is not left lying around
but placed in designated areas or
containers
 Lids on rubbish and waste containers
are closed and locked where locks are
provided
 Waste materials are not stored close to
buildings, near to sources of ignition or
near storage facilities for flammable
materials
 Doors, gates and perimeter fencing is
secure and free from obvious damage
or defects
4.3 General housekeeping
Are regular checks made and recorded to
ensure the following standards of
housekeeping are maintained to minimise
the risk of fire and to restrict the spread of
fire in the premises?
 Fire doors and fire exits kept free from
obstruction at all times
 Fire doors kept closed (unless left open
and automatic self-closing devices are
fitted)
 Fire escape signs and fire fighting
equipment kept visible and free from
obstructions at all times
 Fire extinguishers kept in their
designated locations and not used to
prop open doors etc.
 Corridors and stairs on escape routes
kept free from obstructions and free
from combustible materials and waste
 Internal rubbish bins not overfull and
emptied each day
 Doors and windows are closed when
not required for ventilation and at the
end of each day or shift
 Mechanical ventilation systems are
switched off when they are not essential
to the function of the premises
 Oxidising materials displaying the
oxidising COSHH symbol and fireworks
are stored and used in accordance with
the manufacturer’s instructions and/or
Material Safety Data Sheet
DR 01/12 CSRA Pack
Yes/No
/ N/A
Possible Management
Action if “No”
Walk is carried out in
areas under Compass
control
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Establish a reporting
system for all defects to
perimeter fences, gates,
storage facilities etc to
ensure necessary repairs
are carried out promptly
areas under Compass
control and take any
necessary corrective
actions
areas under Compass
control and take any
necessary corrective
actions
Actions/
Comments
Ref. MAN 06
SECTION 5 – FIRE DETECTION AND WARNING SYSTEMS
Matters To Consider
Yes/No
/ N/A
Possible Management
Action if “No”
Actions/
Comments
5.1 Fire detection and warning systems
Are the premises equipped with suitable fire
detection systems?
e.g. automatic electrical fire detection and
warning systems incorporating fire
detection (smoke detectors, heat sensors),
sounders and manually operated call points
(break-glass boxes)
Where automatic fire warning systems
incorporate electronic/magnetic devices
such as door hold-open or door security
locking mechanisms, are these included in
the weekly tests and the outcomes
recorded? They should automatically
release on actuation of the fire alarm and
on loss of mains electrical power.
In tenanted buildings the fire warning
system will be the overall responsibility of
the landlord / landlord’s agent. You should
ensure that he landlord’s testing / servicing
arrangements include smoke detectors or
other associated controls such as door
release mechanisms installed within your
occupancy.
Are fire detection systems tested regularly
to ensure they are working correctly?
Are warning systems tested weekly to
ensure they are working and can be heard
in all parts of the premises?
DR 01/12 CSRA Pack
Yes
No
Yes
Yes
Yes
Fit fire detection systems
Include these in the
weekly alarm test and
record the outcome.
Where the landlord’s
responsibility does not
include detectors or door
release mechanisms
within a tenancy, arrange
for the fire warning
system to receive
servicing at the
appropriate intervals.
Test fire detection and
warning systems weekly
Test fire warning
systems
OCS does weekly tests
and records them
(Bedser office)
OCS does weekly tests
and records them
(Bedser office)
Clients responsibility
OCS does weekly test &
records them (Bedser
office) Mondays 8am9am
Ref. MAN 06
SECTION 6 – FIRE FIGHTING EQUIPMENT AND FIRE EXTINGUISHING SYSTEMS
Matters To Consider
Yes/No
/ N/A
6.1 Fire fighting equipment (FFE)
Are portable fire extinguishes provided to deal
with the following classes of fire where
applicable?
- Free burning combustible materials
(e.g. paper, wood, cloth, furniture)
Yes
Possible Management
Action if “No”
Actions/
Comments
Ensure appropriate portable
FFE are provided to deal
with the potential classes of
fire that may arise in each
area.
Suitable Extinguishers
Water, Spray Foam ABC Dry Powder
– Flammable liquids
(e.g. oils, spirits, petrol)
Spray Foam
ABC or BC Dry Powder, CO2 Gas
– Flammable gasses
(e.g. Propane, Butane, North Sea Gas)
ABC or BC Dry Powder
– Cooking Oils & Fats
Wet Chemical
- Electrical hazards
ABC or BC Dry Powder, CO2 Gas
Yes
Yes
Yes
Yes
Ensure access to hose
reels is free from
obstructions.
Where provided, are hose reels located where
they are conspicuous and always accessible?
Yes
Are all FFE placed on a suitable stand or
hanging from a secure wall fixing and in clear
view of the people using the premises?
Yes
Where provided, are fire blankets of a suitable
size and conveniently accessible to the fire
hazard? Fire extinguishers and fire blankets
should normally be located in conspicuous
positions on escape routes, preferably near exit
doors from rooms, the building and each storey.
They should not be sited where the user does
not have a clear escape route.
Are all FFE inspected and serviced by a
competent person at least annually and after
being used, including any accidental discharge?
Dates of checks should be recorded on the label
attached to the FFE
DR 01/12 CSRA Pack
FFE must be kept in
designated places and not
obstructed from view
Yes
Yes
Ensure blankets are
conveniently accessible
and of a suitable size. Resite extinguishers / fire
blankets to a more suitable
location on an escape route
from a room, storey or the
building.
Ensure arrangements are in
place for a competent
person to carry out
servicing of FFE
Ref. MAN 06
Matters To Consider
Yes/No
/ N/A
Possible Management
Action if “No”
Actions/
Comments
6.2 Fixed Fire Extinguishing Systems
Ensure extinguishing
equipment is located
correctly to deal with
potential fires.
Fixed fire extinguishing systems may
include sprinkler systems and foam
extinguisher systems (e.g. Ansul)
Are fixed fire extinguishing systems in
suitable locations where provided?
Are fixed fire extinguishing systems
identified by appropriate signage?
Yes
DR 01/12 CSRA Pack
Foam extinguisher
systems in all kitchens
Yes
Are potential users trained how and when
Yes
to operate fixed fire extinguishing systems
where manual operation of the equipment is
required?
Are fixed fire extinguishing systems
maintained at least annually by competent
persons with records kept?
Provide signage where
equipment is manually
operated
Yes
Arrange to train relevant
employees
Ensure arrangements
are in place for a
competent person to
service equipment and
retain
maintenance/service
records
SECTION 7 – ESCAPE ROUTES
7.1 Escape routes
Are escape routes and the assembly
point(s) clearly marked by suitable signs?
Where more than 50 people need to use
the escape route, do doors open in the
direction of the nearest fire exit?
Are doorways, passageways, stairs and fire
exits on escape routes maintained clear of
obstructions and kept free from any
accumulations of combustible materials?
Can all fire exit doors be opened in an
emergency without the use of a key? Doors
may only be secured by a single approved
device when the building/premises are
occupied. All door securing devices should
have release instruction signs.
Yes
Yes
Yes
Yes
Where glass bolts or break-glass devices
are fitted do all employees know how to
operate them to open the fire exit door?
n/a
Are all internal fire doors marked with a sign
stating, “Fire door – keep closed”?
Yes
OR
Where fire doors are fitted with automatic
self-closing devices, do they work when the
alarm is sounded?
Fire resisting self closing doors should be
fitted with three hinges together with flexible
rubber or brush type cold smoke seals and
intumescent strips to the top and both
edges of the door or doorframe.
The doors should be close fitting with gaps
not exceeding about 3 mm.
The doors should be in good condition
without damage or holes. Any vision panels
should be fire resisting glass.
Fire doors should not be wedged or held
open by unauthorised devices or cabin
hooks.
DR 01/12 CSRA Pack
Identify routes with
signage
Checked on 28/01/2014
Arrange to re-hang doors
so they open in the
direction of escape
areas under Compass
control
Ensure that all doors can
be opened without any
delay. Management
procedures should be put
in place to ensure that
when occupied, doors
are only secured by a
single approved device.
Instruct all employees on
the use of door opening
devices. Instruction
notices may be
appropriate.
Ensure all designated fire
doors are marked
Yes
Yes
Carry out checks at times Clients responsibility
when the alarm is tested.
Arrange for damaged or
sub-standard doors to be
repaired, upgraded or
replaced.
No
No
Yes
Remove wedges or holdopen improvised devices.
Consider installation of
approved magnetic holdopen devices linked to
the fire warning system.
7.1 Escape routes (continued)
Fire doors, walls/partitions, corridors,
staircases and ceilings on escape routes
which lead to a storey exit or final exit may
be required to provide fire resisting
protection from surrounding risks and
tenancies. All such routes should be
examined and any damage, holes, voids or
glazing defects which compromise the
integrity of the walls /partitions /doors etc
and safety of the route should be recorded.
Where false ceilings pass over fire resisting
walls and screens, the fire resisting walls
and screens should continue to the true
ceiling / slab height.
Any services which are taken through
floors, ceilings, structural elements and
storey’s must be adequately smoke and fire
stopped.
Insulating core panels. (sandwich panels)
Check that there has been no mechanical
damage and the inner core has not been
exposed.
Check where openings have been made for
doors, windows, cables and ducts to ensure
that these have been effectively sealed.
Yes
Arrange for the
necessary repairs.
Yes
Yes
Yes
Have damaged panels or
sealed joints repaired
immediately and make
sure that jointing
compounds or gaskets
used around the edges
of the panels are in good
order.
SECTION 8– EMERGENCY LIGHTING
Yes/No
/ N/A
Possible Management
Action if “No”
Can fire escape routes and fire exits be
seen in the dark?
Yes
Provide emergency
lighting on escape routes
Does the emergency lighting system have
its own power supply?
Yes
Matters To Consider
Actions/
Comments
8.1 Emergency Lighting
Is the emergency lighting tested weekly to
ensure it is working?
DR 01/12 CSRA Pack
Yes
Ensure power source is
working and fully
charged
Carry out weekly tests
SECTION 9 – FIRE SIGNS AND NOTICES
9.1 Fire Signs and Notices
Are fire signs and notices displayed at
suitable locations to show the escape route,
fire fighting equipment, fire doors, exits and
assembly point?
No
All fire resisting self closing doors are to be
permanently marked on each side at eye
level with a blue circular notice bearing the
words FIRE DOOR - KEEP SHUT in white
letters not less than 5 mm in height.
All fire resisting doors fitted with magnetic
hold open devices are to be permanently
marked on the outer face at eye level with a
blue circular notice bearing the words
AUTOMATIC FIRE DOOR - KEEP CLEAR
in white letters not less than 5 mm in height.
Fire resisting doors fitted to cupboards are
to be permanently marked on the outside at
eye level with a blue circular notice bearing
the words FIRE DOOR - KEEP LOCKED in
white letters not less than 5 mm in height.
Doors fitted with a panic latch or panic bolt
fastening are to be indicated with the words
PUSH BAR TO OPEN in block lettering at
least 50 mm high and accompanied by a
graphic symbol.
FIRE EXIT - KEEP CLEAR signs should be
placed on the outer surface of all doors that
provide the final exit from a designated
escape route. This signage should also be
used where there is a likelihood of any
emergency escape door being blocked
temporarily or otherwise by cycles, bins or
any other transient objects.
Any approved “Thumb Turn” locks on
escape route exit doors should be clearly
labelled with TURN TO OPEN and a semicircular directional arrow sign.
Devices such as “Glass Bolts” should have
been clearly labelled with release
instructions.
DR 01/12 CSRA Pack
No fire exit signs in Horn
Tavern
Email sent to James
Wagg 04.01.2014
In particular, Where appropriate, are the
following signs displayed:Are the legally required “No Smoking”
notices provided on entrance doors?
Provide suitable signs
where required
Fire exit signs in Pavilion
kitchen facing
downwards.
Yes
Yes
Yes
Yes
Yes
Yes
Yes
N/A
9.1 Fire Signs and Notices (continued)
To make the presence of fire fighting
equipment obvious, a notice bearing the
words FIRE EXTINGUISHER, FIRE HOSE
REEL etc. as appropriate, in white block
lettering a minimum of 15 mm in height on a
red background, should be provided.
No
Provide suitable signs
where required
Each extinguisher should also be
accompanied by an appropriate type and
use sign.
Are FIRE ACTION notices displayed at
conspicuous positions in the premises e.g.
close to fire alarm break glass call points?
Yes
Can escape route signs be seen from all
parts inside the premises?
Yes
Can fire escape signs be seen in the dark?
Yes
Do signs on escape routes show
pictograms in place of words or as well as
words?
Yes
Do Fire Action Notices show clearly what to
do when discovering a fire; what to do on
hearing the alarm; the location of the
nearest fire exit; and the assembly point?
DR 01/12 CSRA Pack
Yes
Check signs can be seen
in all escape routes
Ensure signs are
luminous or lit by
emergency lighting
Provide suitable fire
safety signage
Ensure Fire Action
Notices are completed
with correct information
and legible
Some missing fire
extinguisher signage.
Email sent to James
Wagg on 04.01.2014
Ref. MAN 06
SECTION 10 – ARRANGEMENTS FOR PERSONS WITH DISABILITIES AND OTHERS WHO
NEED ASSISTANCE
Matters To Consider
Yes/No
/ N/A
“No”
MAY
Actions/
Comments
10.1 Arrangements for Persons with
Disabilities and Others who may
Need Assistance
N.B. You should not rely on the assistance
of the Fire Service as part of your
evacuation plan. In the case of buildings in
multiple occupation each occupier is
responsible for that part of the premises or
building that they occupy or control. The
evacuation plan will require co-operation
and co-ordination.
Where disabled employees and
other disabled people frequently
use your premises you may
need to develop an individual
‘personal emergency evacuation
plan’ (PEEP)
Ensure that all occupants,
including those who may need
assistance, can use escape
routes.
Where applicable, are suitable
arrangements in place to enable the
following groups of people to evacuate the
premises or to reach a designated refuge or
place of safety?

People in wheelchairs or with impaired
mobility
Yes

People with impaired vision
Yes

People with impaired hearing
Yes

Elderly people or others who may need
assistance
Yes

Young children

People with learning difficulties or
mental illness
Ref. MAN 06
DR 01/12 CSRA Pack
Ensure responsible people
(wardens/marshals/
manager/supervisors) are aware
of those people who need
assistance to reach a place of
safety.
Where escape routes and fire
exits cannot be accessed
unaided by those with mobility
difficulties (e.g. unable to use
the lift or fire escape stairs)
ensure that they can reach a
safe refuge to await assistance
or rescue
Yes
Yes
Examples of a safe refuge
include:
 A protected compartment,
lobby, corridor or stairway
 An area in the open such as
a flat roof, balcony or similar
space which is protected
from fire and has a means of
escape
Clubs
procedures:
Walk a wheel
chair user to the
refuge point and
wait for the fire
Marshall to
evacuate this
person using the
emergency chair
that is provided at
the refuge point
Untrained people
are not allowed
the use the fire
evac chairs
SECTION 11 – OTHER USERS OF THE PREMISES
Matters To Consider
Yes/No
/ N/A
Possible Management
Action if “No”
Actions/
Comments
11.1 Other users of the premises
Where other organisations or groups of
people use the premises at times when the
premises would otherwise be unoccupied is
the Emergency Fire Action Plan
communicated to a responsible person who
will take charge in the event of a fire
emergency?
Is a procedure in place to ensure that
incidents or fire emergencies are reported
to the person normally in control of the
premises?
Yes
Yes
Provide a written copy of
the emergency plan to a
responsible person and
ensure that they
understand what to do on
discovering a fire and on
hearing the alarm
Ensure the responsible
person is provided with
the name of the
person(s) and telephone
contact details of whom
to report all incidents to.
Call security 5753/5758
They are onsite 24 hours
and keep the incident
book
SECTION 12 – FIRE EMERGENCY ACTION PLAN
12.1 Fire Emergency Action Plan
The purpose of the fire emergency plan is:
a) To ensure everyone knows what to do
if there is a fire; and
b) To ensure that the premises can be
safely evacuated.
Is a Fire Emergency Action Plan in place for
the premises covering the following details? Yes
 Action on discovering a fire
 What to do if the fire alarm sounds
 Calling the Fire Brigade
 Evacuation of the premises, including
disabled persons and others who may
be at specific risk
 Shut off procedures for the electricity
and gas
Yes
 Assembly point outside the building
 Liaison with Client / Fire Wardens
 Escape routes and fire exit use
 Fire fighting equipment use
 Responsibilities and duties to assist in
case of fire
Is the Fire Emergency Action Plan
communicated to all employees and
visitors, and is a copy displayed on notice
boards or in other suitable locations?
Is the fire action emergency plan written in
a language most commonly used by
occupants of the building?
DR 01/12 CSRA Pack
Yes
Yes
Complete the Fire
Emergency Action Plan
for all areas of the
premises under
Compass control
In every kitchen
Ensure all employees
(including agency and
temporary employees)
and visitors are informed
of the emergency plan
Make any necessary
changes to the language
or format.
Copies kept on Kitchen
notice board, HR notice
board, main kitchen
office, Reception
Ref. MAN 06
SECTION 13 – FIRE SAFETY TRAINING
Matters To Consider
Yes/No
/ N/A
Possible Management
Action if “No”
Actions/
Comments
13.1 Fire safety training
Have all employees and visitors been made
aware of the Fire Emergency Action Plan
and their responsibilities in the event of a
fire?
Have employees with specific
responsibilities for ensuring the evacuation
and security of the premises been trained in
their duties and responsibilities? (e.g.
managers, supervisors, designated fire
marshals/wardens)
Where required, have employees been
trained in the use of portable fire
extinguishers and other fire extinguishing
systems?
Is all fire safety training recorded on
employee training records, including
induction training?
Are there adequate numbers of trained staff
/fire wardens to carryout evacuation of
disabled persons in the building /
occupancy in the event of an emergency?
The effectiveness of plans for dealing with a
fire outbreak and fire precaution training
should be tested by practice fire drills, both
during the day and at night (where
applicable). A practice fire drill should be
carried out at least once and preferably
twice each year
Where it is not practical to carry out
exercises without prejudice to the health
and safety of patients and staff,
arrangements for staff to undergo simulated
evacuation training to include evacuation
procedures in fire conditions should be
arranged.
DR 01/12 CSRA Pack
Yes
Yes
Yes
Yes
Ensure all employees
(including agency and
temporary employees)
and visitors are informed
of the Fire Emergency
Action Plan and the
escape routes at
induction
Arrange for adequate
training for those with
specific responsibilities
Arrange for employees
who may need to use
FFE to receive adequate
training by a competent
person
Record all training.
Yes
Arrange suitable training
for staff/ fire wardens.
Yes
Arrange for fire drills to
be practised and the
outcomes recorded.
We have 2 members of
staff who are fire
marshals
Bedser stand 4 times a
year
SECTION 14 – FIRE SAFETY RECORDS
Matters To Consider
Yes/No
/ N/A
Possible Management
Action if “No”
Actions/
Comments
14.1 Fire safety records
Fire safety records should be available for
inspection by enforcement officers (Fire
Officers, EHO’s or HSE Inspectors). They
may also be required for a fire incident
investigation and during routine audits.
Are the following fire safety records in use,
kept up-to-date and available for inspection
when required?





Fire Emergency Action Plan
Fire Safety Log
Monthly Safety Walk
Fire safety training records
Maintenance records for fire detection
and warning systems, emergency lighting,
portable fire fighting equipment and fixed
fire extinguishing systems, gas boilers and
appliances, electrical fixed wiring and PAT
testing, lightning protection.
DR 01/12 CSRA Pack
Yes
Yes
Yes
Yes
Ensure that records are
used, maintained and
available
Logs in Bedser office,
filed in Fire folders
Ref. MAN 07
FIRST-AID NEEDS ASSESSMENT
The purpose of the first-aid needs assessment is to identify what first-aid facilities are required on site by considering the hazards that
people may be exposed to and the possible injuries or ill health that may result.
In the Part A, “Identification of Site Hazards” section, consider all of the work activities that are carried out on the site and indicate by answering
either ‘Yes’ or ‘No’ in the right hand column, whether the hazard identified in the left hand column is applicable. If there are additional site
specific hazards in the workplace that are not included in the left hand column, write them in the blank spaces, record what the likely cause of an
accident could be and the type of injury that may result and require first aid.
In Part B, Working Arrangements, answer each question either yes or no, then consider the possible management actions and record them in
the Action/Comments column.
In Part C, Record of First-Aid Provision, identify the numbers of appointed persons or first aiders required and what first-aid equipment is
required.
In Part D, Record of First Aider Training is for you to record employee first-aid training and dates when refresher/re-qualification is required.
Review the assessment annually or sooner if there are significant changes to working arrangements.
Site Name: KIA OVAL
Unit No: 68717
Assessed By: Jade Everett
Date of Assessment: 31 /01/2014
Date of Next Review:
DR 01/12 CSRA Pack
Ref. MAN 07
Hazard
PART A:
IDENTIFICATION OF SITE HAZARDS
Causes of Accidents
Exposure during handling, spillages, splashing, leaks
Chemicals
Electricity
Machinery
Manual Handling
Slip & Trip Hazards
Failure to securely isolate electrical systems & equipment when
working on them; poorly maintained equipment; contact with
overhead power lines, underground power cables or mains
electricity supplies; using unsuitable equipment in explosive
atmospheres
Loose hair or clothing may become entangled in machinery; being
hit by moving parts or material thrown from machinery; contact with
sharp edges
Repetitive and/or heavy lifting; bending and twisting; exerting too
much force; handling bulky or unstable loads; handling in
uncomfortable working conditions
Uneven floors, trailing cables, obstructions, slippery surfaces due to
spillages; worn carpets and mats
Work at Height
Over-reaching or over-balancing when using ladders, falling off or
through a roof
Workplace Transport
Hit by, hit against or falling from a vehicle; hit by part of a load
falling from a vehicle; being injured as a result of a vehicle collapse
or overturn
Additional hazards:
DR 01/12 CSRA Pack
Examples of Injury
Requiring First Aid
Poisoning, loss of
consciousness, burns, eye
injuries
Electric shock and burns
Does this apply
to this site
Yes/No
YES
YES
Crush injuries,
amputations, fractures,
lacerations, eye injuries
Fractures, lacerations,
sprains & strains
Fractures, sprains &
strains, lacerations
Head injury, loss of
consciousness, spinal
injury, fractures, sprains &
strains.
Crush injuries, fractures,
sprains & strains
YES
YES
YES
NO
YES
Ref. MAN 07
MATTERS TO CONSIDER
Are large numbers of people
employed?
How many employees are there in
total?
Is there a contractual agreement for
the Client to provide appointed
persons and/or trained First-Aiders to
attend to Company employees and/or
customers?
Is there a contractual agreement for
the Client to provide first-aid
materials for Company
employees/and or customers?
Are there any specific injuries that may occur as a
result of high-risk work activities (e.g. from
hazardous substances, dangerous work
equipment/tools, dangerous loads) that may require
special first-aid equipment and facilities or firstaiders to undertake more specialised training?
PART B:
YES/NO
POSSIBLE MANAGEMENT ACTION
ACTIONS/COMMENTS
NO
13
Refer to the table in the health and safety manual for
guidance on the number of appointed persons or
first-aiders (EFAW or FAW) required.
There should be at least 1 EFAW on site,
We have 4 First aid at work qualified staff
YES
YES
First aid
rooms
If yes, obtain written confirmation from the Client that
they have an adequate number of appointed persons
and/or trained first-aiders (EFAW or FAW) available
during all working hours who are competent to
administer first-aid for the type of injuries that are
likely to occur in the Compass operation.
If no, ensure there are adequate numbers of
appointed persons and/or train adequate numbers of
first-aiders, (EFAW or FAW) in accordance with the
guidance in the health and safety manual.
If yes, ensure that arrangements for checking and
replenishment of contents are adequate.
If no, obtain adequate first-aid materials from the
nominated supplier and ensure that the contents are
checked regularly and replenished as necessary.
If yes, identify the specific injuries and ensure that
suitable first-aid equipment, facilities and training is
provided.
NO
List Specific Injuries:


DR 01/12 CSRA Pack
WORKING ARRANGEMENTS
Compass to provide fist aid for our
employees and Client to provide first aid
for customers on match days.
Contract is located with Elliot Moore
First aid boxes are checked on a monthly
basis and restocked (compass)
First aid room materials are provided from
client
Ref. MAN 07
MATTERS TO CONSIDER
Are there people with special needs
e.g. the elderly, inexperienced
employees, children, people with
disabilities, children etc?
Where eye washing may be
necessary, is clean potable water
available?
Are Company employees working in
several locations on the site or on
several floors within one building?
Is the unit remote from local medical,
accident and emergency services?
PART B:
YES/NO
NO
YES
YES
NO
Do employees work alone or travel
extensively?
YES
Is there adequate first aid provision
(appointed persons, EFAW or FAW)
to cover absences due to sickness or
holidays?
Do members of the public (not your
Client’s employees) visit your
premises?
DR 01/12 CSRA Pack
YES
YES
WORKING ARRANGEMENTS Cont.
ACTIONS/COMMENTS
If yes, consider their special needs when deciding
what first-aid provision should be made
If no, provide sterile water in suitable eye wash
stations and ensure that arrangements for checking
and renewal of eye wash bottles is adequate.
If yes, ensure that adequate first aiders (EFAW or
FAW) and/or first-aid materials are provided in
appropriate locations.
First aid box provided in every kitchen
and office.
If yes, and only appointed persons are available, consider
training first aiders (EFAW or FAW) to cover all working
hours.
If yes, complete the Lone Workers Risk Assessment
in the health and safety manual and ensure that
adequate first-aid arrangements are in place such as
the provision of personal or first-aid travel kits
If no, ensure there are adequate numbers of
appointed persons and/or train adequate numbers of
first-aiders, (EFAW or FAW) in accordance with the
guidance in the health and safety manual.
There is no legal duty to provide first-aid for nonemployees, but the Health and Safety Executive
recommend that you include them in the assessment
of first-aid needs.
First aid box provided in every kitchen
and office. Everyone is making
themselves familiar with the
environment they work in.
Ref. MAN 07
PART C:
RECORD OF FIRST-AID PROVISION*
First Aid Personnel
Appointed Person
REQUIRED
YES/NO
NUMBER
NEEDED
YES
1
First Aider with an Emergency First-Aid at Work
Certificate
First Aider with a First-Aid at Work Certificate
YES
First aider with additional training (specify)
NO
1
REQUIRED
YES/NO
NUMBER
NEEDED
First-Aid Container
YES
21
Additional Equipment (specify)
NO
FIRST-AID EQUIPMENT AND FACILITIES
Travelling First-Aid Kit
First-Aid Room
NO
YES
*The minimum first-aid provision for each workplace is:



An appointed person to take charge of the first-aid arrangements
A suitably stocked first aid box
Information for employees about the first-aid arrangements
DR 01/12 CSRA Pack
2
Ref. MAN 07
PART D:
RECORD OF FIRST AIDER TRAINING
Employee Name
Date of
First-Aid
Certificate
Training
Provider (e.g.
Red Cross)
John Laghoutis
31/01/2014
Rafal Gacek
31/01/2014
Emily Pritchard
31/01/2014
Jade Everett
31/01/2014
St John
Ambulance
St John
Ambulance
St John
Ambulance
St John
Ambulance
st
EFAW or FAW
FAW
FAW
FAW
FAW
1 Annual
Refresher
Required By:
nd
2 Annual
Refresher
Required By:
rd
3 Year
Requalification
Required By:
31/01/2015
31/01/2016
31/01/2017
31/01/2015
31/01/2016
31/01/2017
31/01/2015
31/01/2016
31/01/2017
31/01/2015
31/01/2016
31/01/2017
DR 01/12 CSRA Pack
Ref. MAN 08
FLOOR SAFETY RISK ASSESSMENT
Site name: KIA OVAL
Date of assessment: 05/02/2014
Unit No. 68717
Date of next review: 04/02/2015
Purpose
A significant number of accidents recorded each year by the Company involve slips, trips and falls. They result in many minor and
some very serious injuries to both employees and customers.
The purpose of this assessment is to help you to identify floor safety risks and to take preventive measures to reduce risk where
necessary. It is Company Policy to provide employees with personal protective equipment (PPE) as a last resort measure’ where the
risk remains high after all other preventive measures have been taken. PPE, may include safety footwear
Instructions
Part 1 of the assessment seeks to identify types of floor surfaces that are present within your site and assess their slip risk category – Low,
Possible or High. Look at all floor areas in the unit and record the information in the Table on page 3 of this assessment document.
Part 2 of the assessment seeks to identify other floor safety hazards in and around the unit. Consider the factors shown in the left-hand
column and complete the information requested in the shaded boxes; judge whether you consider that there is a significant hazard
present and what action could be taken to reduce the risk of injury. Indicate in the right-hand column when remedial action has been
completed or if there is a reason why action cannot be taken and a risk remains.
The assessment must be signed and dated by the Site/Unit Manager and must be reviewed annually or more frequently if there are
significant changes in the floor structure or condition, and following any slip, trip and fall type accident or near miss.
DR 01/12 CSRA Pack
Ref. MAN 08
SLIP RISK TABLE
The above table is taken from the HSE document “Stop slips in kitchens – a good practice guide”
DR 01/12 CSRA Pack
Ref. MAN 08
Part 1 – Identification of Types of Floor Surfaces and Level of Slip Risk
Refer to the Slip Risk Table on page 2 above and identify the types of floor surface in your unit and their location on site. Record this information in columns 1 and 2 in
the table below and show the level of slip risk for each area of floor by ticking the box in column 3 – Low, Possible or High – as you feel applies.
Then refer to ‘How to prevent slips’ in column 7 of the Slip Risk Table on page 2 above and take all the precautions shown for the applicable slip risk level for each
area of floor identified in your unit. Confirm that the slip prevention measures have been taken by writing Yes or No in column 4 below. Where a ‘No’ answer has been
given record the action(s) to be taken in column 5 below. When the actions are competed, record the date in column 6.
1
Location
2
Type of floor
surface
3
4
5
6
Slip risk
(Tick applicable column)
Slip prevention
measures in place?
Yes / No
(See column 7 in Slip
risk table)
If ‘No’
Action(s) to be taken
Date action
completed
No
Use a more effective floor
cleaning product to remove
grease on floor near fryer
19 Oct 08
Low
e.g. Main kitchen
Possible
High

Quarry tile
-
Concourse
Concrete
!
-
OCS Stand corridors
and lift areas
Carpet
!
-
-
DR 01/12 CSRA Pack
Yes.
Ensure spillages
are cleaned up
quickly and
effectively
Staff to be wearing
sensible footwear
with good grip
Yes.
Ensure spillages
are cleaned up
quickly and
effectively
Staff to be wearing
sensible footwear
with good grip
-
OCS Stand office
corridors
Vinyl
!
-
DR 01/12 CSRA Pack
Yes.
Ensure spillages
are cleaned up
quickly and
effectively
Staff to be wearing
sensible footwear
with good grip
-Ensure we use the
correct cleaning
equipment on the
floor
FLOOR SAFETY RISK ASSESSMENT
Ref. MAN 08
Part 2 – Other Floor Hazards
Hazard
Uneven floor surfaces or poorly
marked changes in level.
Identify areas:
Poorly maintained floor
surfaces. Identify areas:
Inadequately lit areas of the
floor. Identify areas:
Areas of the floor obstructed by
stored articles and equipment:
Hazard
Present?
Yes / No
NO
Recommended Action
Request in writing to Client or responsible person to
remedy uneven floor area.
If not reasonably practicable to remove change in
floor level, arrange for appropriate warning signs to
be displayed or hazard marking to be put in place.
NO
NO
NO
repair defective floor surface.
improve the level of lighting.
Review storage arrangements to remove
obstructions.
Identify areas:
provide additional storage space.
Wet/greasy floor surface due to
leaking equipment. Identify
items of equipment that leak:
Slippery surfaces due to having
just been cleaned (by Company
employees or by other
persons). Identify areas:
DR 01/12 CSRA Pack
NO
NO
repair leaking equipment.
Review cleaning procedures to ensure that they are
carried out at an appropriate time and floor is
allowed to dry before access is permitted.
Ensure that “Wet Floor” signs are appropriately
displayed.
Action Taken
Yes / No
NO
NO
NO
NO
NO
NO
NO
NO
NO
Completion date & any comments
Ref. MAN 08
Hazard
Inherently wet/greasy floor
surfaces, e.g. pot wash area.
Identify where:
Slippery surfaces due to food
debris and spillages.
Hazard
Present?
Yes / No
NO
NO
Possible Management Action
Action Taken
Yes / No
Examine working procedures to identify if
improvements can be made to reduce wetting of the
floor
improve the surface floor finish.
Consider provision of with slip resistant footwear.
NO
Improve working procedures to reduce spillages.
NO
Retrain employees not to overfill containers of
liquids.
NO
Retrain employees in “clean as you go” procedures.
NO
Ensure that “Wet Floor” signs are appropriately
displayed.
Consider provision of safety footwear with
protective toecaps and slip resistant soles.
NO
NO
NO
Employee tasks mainly involve
working externally in
conditions of inclement
weather. Identify which tasks &
employees at risk:
NO
Inappropriate footwear worn by
employees when the
circumstances identified above
do not indicate that safety
shoes should be provided.
NO
Inform employees to provide their own footwear,
which must be suitable for their working
circumstances.
NO
Footwear worn by employees in
poor condition and the sole not
kept clean.
NO
Remind employees of the need to maintain
footwear, particularly the soles, clean and in good
condition.
NO
Signature: ……………………………. (Site/Unit Manager)
DR 01/12 CSRA Pack
Completion date & any comments
NO
Date assessment completed: ……/.…../……
Ref. MAN 09
GENERAL MANUAL HANDLING RISK ASSESSMENT
Site / Unit Name
KIA OVAL
Location being
assessed
Site / Unit Manager Elliot Moore
Unit No
Date
68717
27/01/2014
1. List below the manual handling tasks associated with the work activity.
2. Using the diagram below and your judgement consider if the task involves low or
high risk manual handling activities. Where the loads handled are heavier than
the weights shown in the zones for women and men in the diagram, the task
should be marked High risk.
3. Special consideration must be given to the personal physical capabilities of
children and young persons
4. Where you consider a task to involve High Risks*, use the detailed Task Specific
Manual Handling Risk Assessment to identify significant risks and control
measures.
Overall Level
of Manual
Handling
Risk ()
MANUAL HANDLING TASKS
Low
High*
1. Movement of CO2 Gas Cylinders
2. Receiving goods deliveries
3. Stock movement
4. Stocking of fridges and temporary bar storage units
5. Keg receipt, movement and storage
6. Movement of equipment during cleaning
Site / Unit Manager
Signature
* Guidance on manual handling risks is provided in the A to Z of Health and Safety section of the HSE website
DR 01/12 CSRA Pack
Ref. MAN 10
TASK SPECIFIC MANUAL HANDLING RISK ASSESSMENT
Person’s Name &
Job Title
Site / Unit Name & KIA OVAL
Location
Name of Manager or
Supervisor
TASK:
Questions to consider
Date
Unit No
Level of
Risk
(If Yes tick ‘High’
68717
Possible Remedial Action
(Consider changing the PERSON / TASK / LOAD
properties / ENVIRONMENT)
If ‘No tick ‘Low’)
1. The task – does it involve:
Holding the loads away from the trunk
Twisting
Stooping
Reaching upwards
Large vertical movement
Long carrying distances
Strenuous pulling or pushing
Unpredictable movement of load
Repetitive handling
Insufficient rest or recovery
A work-rate imposed by the process
2. The load – is it:
Heavy
Bulky/unwieldy
Difficult to grasp
Unstable/unpredictable/liquids that splash
Intrinsically harmful (e.g. sharp, hot)
3. The working environment – is there:
Constraints on posture
Uneven, slippery or unstable floors
Variations in level
Hot/cold/humid conditions
Strong air movements
Poor lighting conditions
4. Individual capabilities – does the job:
Require unusual strength, height etc.
Pose a risk to those with a health problem
Pose a risk to those who are pregnant
Call for special information/training
5. Other factors
Is the movement or posture hindered by
clothing or personal protective equipment?
(Add:)
Low
High
Low
High
Low
High
Low
High
Low
High
Employee Signature
Manager or Supervisor Signature
DR 01/12 CSRA Pack
Ref. MAN 11
Task/Activity: Goods Receipt and Storage
Unit No: 68717
Hazard
Safety Risk
Manual handling hazards
Back and muscle strains
Trapping hands between trolleys
or roll cages & fixed objects
Impact / Crushing injuries



Colliding with others when
moving a load

Falling loads
Boxes and obstructions left in
walkways


Falling from height (stepladders,
platforms and raised loading
bays)
Possible fractures and head
injuries when falling from
heights or being struck by
heavy falling objects

Moving vehicles
Death or multiple injuries

Low temperatures
Thermal discomfort from
prolonged working in cold areas

task/activity?
staff
Delivery personnel





Arrangements to be made for goods to be delivered as close as possible to the storage
area or point of use.
Employees to stand well clear of reversing delivery vehicles, tail lifts and/or fork lift trucks
when goods are being lowered or raised.
Wherever practicable, employees to walk in designated pedestrian walkways or stay
behind barriers in delivery areas.
Where employees are required to inspect and /or enter delivery vehicles they must only do
so with the knowledge and consent of the driver or the person in charge of the vehicle,
who must ensure it is safe to approach the vehicle and ensure it is safe to leave the
vehicle after any inspection.
Employees to be trained in the handling and correct storage of received goods.
Suitable trolleys, sack trucks, barrows or roll cages to be used for moving loads to and
from storage areas, reducing the need to manually handle loads.
Storage racks and shelving to be stable and of suitable strength to support the weight of
the stored goods.
Wherever possible, goods to be stored at a height that can be reached without the need to
use stepladders or stepping stools.
Where items do need to be stored above shoulder height, this should be limited to lighterweight items.
Employees to be trained how to store goods safely to prevent items falling off shelves or
racks and to prevent stacked goods falling over.
Employees to be instructed not to climb on storage racking and shelving and to use
stepladders or stepping stools where it is necessary to reach them.
Employees are to adhere to the current safety footwear policy and procedure.
Suitable gloves and warm clothing to be provided and worn when prolonged work at low
temperatures is necessary.
Implement the Safe System of Work/Control Measures in Roll Cages, Ref. CRA 47,
Stepladders, Ref CRA 54, Trolleys, Sack Trucks etc Ref. CRA 59, Working in Coldrooms,
Ref. CRA 66, Step Stools, Ref CRA 72 Risk Assessments, manual handling safety
precautions and the Workplace and Workplace Transport Assessments where applicable.
IMPORTANT - This risk assessment should be reviewed every 12 months, or whenever there is a significant change in the task or activity and following
any accident or incident involving this task or activity. This risk assessment must be retained for a period of 3 years.
DR 01/12 CSRA Pack
Ref. MAN 12
Task/Activity: Use of Ladders (Page 1 of 4)
Assessment date:
Unit No:
Unit name/location:
Assessed by:
Hazard
Safety Risk
Suitable activities for using ladders
Falling from height
Death, bruising, bone fractures,
concussion, flesh wounds.
Falling objects
Back and muscle strain
Manual handling
Death, Electric shock, Burns
Overhead electrical power lines
Wherever possible, working at height and working from ladders should be avoided, for example, by
storing items at lower levels, taking items down to ground level to repair/maintain etc. Where working at
height cannot be avoided precautions must be taken to prevent a person from falling.
A ladder may only be used if:
 There is no suitable safer alternative means to access the task, e.g. fixed scaffold or tower
scaffold, scissor lift, cherry picker etc; and
 The work task is of short duration and the ladder is in one position for no more than 30 minutes.
 The ladder is used for light work where a maximum load of 10kg is carried on the ladder.
 Three points of contact (hands and feet) can be maintained at the working position.
 Employees using ladders are physically fit and have been trained in the correct selection,
positioning and safe use of ladders, including the carrying out of safety checks before use.
 The ladder details are entered onto the Ladder Register and a Management Safety Check has
been carried out within the last 6 months. (See page 4 of this risk assessment)
 A visual check has been made by the ladder user to ensure it is in a satisfactory condition.

Ladder selection
task/activity?
staff
Delivery personnel




Ladders must be of a suitable size for the task (long enough).
Ladders must be suitable for the surface conditions on which they will be used, e.g. suitable for use
on smooth surfaces or floor tiles, referring to the ladder manufacturer’s user instructions for
unsecured use.Ladders must be marked as rated Class 1 (Industrial) or to EN: 131 standard
Where workplace conditions require the use of stability devices, only use devices supplied by the
ladder manufacturer, or devices compatible with the ladder being used.
Where stability devices cannot be used or they are not suitable, additional safety measures
described in the Positioning of ladders section of this risk assessment must be applied.
CONTINUED ON PAGE 2
IMPORTANT - This risk assessment should be reviewed every 12 months, or whenever there is a significant change in the task or activity and following any
accident or incident involving this task or activity. This risk assessment must be retained for a period of 3 years.
DR 01/12 CSRA Pack
Ref. MAN 12
Hazard
Task/Activity: Use Ladders (Page 2 of 4)
Safety Risk
Positioning of ladders
 Ladders must only be used on firm ground or by spreading the load with the use of a suitable board.
 Ladders must not be used on sloping ground unless a levelling device is used to ensure that the
rungs are level.
 When using ladders on solid surfaces, these must be clean, free of oil, moss, leaf litter or other
loose materials.
 Wherever possible ladders must be tied to a suitable point, ensuring that both stiles are securely
tied.
 Where it is not practicable to tie the ladder an effective ladder stability device should be used.
 If a ladder stability device cannot be used, the foot of the ladder should be securely wedged, e.g.
against a wall.
 If the ladder cannot be secured in any other way it should be securely footed. Footing ladders must
be regarded as a last resort measure and should be avoided, where reasonably practicable, by the
use of other access equipment.
 Where ladders are used to access a higher level, they must be tied and the ladder must extend at
least 1 metre above the landing point to provide a secure handhold.
 Ladders must be positioned where they are not at risk of being struck by vehicles or pedestrians. If
necessary suitable barriers and warning cones must be used.
 Ladders must be positioned where they are not at risk of being pushed over by other hazards, e.g.
opening doors or windows. If necessary, secure doors and windows or have a person stand guard
during the task.
 Leaning ladders should be positioned at an angle of 75° or the 4 in 1 rule (1unit out for every 4 units
up).
 Ladders must not be used within 6 metres horizontally of any overhead power lines, unless the line
owner has made then dead, or protected them with temporary insulation.
 Ladders must not be rested against any weak upper surfaces, e.g. glazing or plastic gutters. Where
necessary use effective spreader bars or effective stand-off devices.
 Ladders must not be placed on moveable objects such as pallets, bricks, lift trucks, tower scaffolds,
vans, or mobile elevating work platforms.
 Ladders must not be used in strong winds or in adverse weather conditions where there is an
increased risk of slipping on the rungs, e.g. heavy rain, ice or snow.
CONTINUED ON PAGE 3
DR 01/12 CSRA Pack
Ref. MAN 12
Hazard
Task/Activity: Use Ladders (Page 3 of 4)
Safety Risk
Safe use of ladders
 The user must make a visual check of the ladder before using it. The check should ensure that the
ladder is in good repair with no obvious defects, that the ladder is not loose, missing rivets, splitting
or excessively worn and that the feet are clean, in good condition and in contact with the ground.
 If a ladder is found to be defective it must not be used and the fault must be immediately reported to
the manager or supervisor.
 The ladder feet must also be checked after using in soft or dirty ground and, if necessary, cleaned
before being used again.
 When using a ladder the user must avoid standing on the top three rungs and allow at least 1 metre
of ladder length above the highest rung used.
 When positioning ladder care must be taken to avoid contact with overhead fans or rotating objects.
 The user must face the ladder at all times when going up or down and should have 3 points of
contact (hands and/or feet) on the ladder at all times.
 Ladders must not be extended whilst standing on the rungs.
 Tool belts or carriers should be used to reduce the risk of dropping tools.
 Never overreach when working on a ladder – keep the belt buckle within the line of the stiles. Never
straddle from a ladder to a nearby foothold, never grip on a handhold on the building and reach in
the opposite direction.
 Avoid work that imposes a side loading by positioning the ladder so that it faces the work task. If
side loading cannot be avoided, tie the ladder to prevent it moving.
 Never leave ladders unattended where there is a risk of unauthorised persons using them.
 Always wear suitable clean footwear when using ladders in accordance with the current safety


footwear policy and procedure.
After use, clean and return the ladder to a secure place of storage, protected from the effects of the
weather.
Implement the Safe System of Work/Control Measures in Lone Working Risk Assessment, Ref.
CRA 38 and the manual handling safety precautions
For further HSE guidance refer to the Catering Health and Safety Manual in Compass Directory
on the Intranet:
 HSE Misc. Information Sheet 613 “Safety in Window Cleaning using Portable Ladders”
 HSE Construction Information Sheet 49 “General Access Scaffolds & Ladders”
 HSE Indg documents 401, 402, 403 & 405 relating to working at heights and use of ladders and
stepladders
LADDER REGISTER AND SAFETY CHECK IS ON PAGE 4
DR 01/12 CSRA Pack
LADDER REGISTER AND SAFETY CHECK
Ref. MAN 12
Site Name:
Unit No:
LADDER DETAILS
Ladder Number:
Ladder Make/Type:
Duty/Weight/Class Rating:
Date first put into use:
6 MONTHLY MANAGEMENT SAFETY CHECK
Date
Condition of
Stiles and Rungs
Missing or Loose
Rivets
Satisfactory
Yes
No
Satisfactory
Yes
No
Condition of
Brackets and Tie
Rods
Satisfactory
Yes
No
Condition of Feet
Condition of
Stability Devices
Signs of
Corrosion
Correctly Stored
Satisfactory
Yes
No
Satisfactory
Yes
No
Satisfactory
Yes
No
Satisfactory
Yes
No
Where ladders are in an unsatisfactory condition record corrective active taken:
This Ladder Register and Safety Check must be retained for a period of 3 years
DR 01/12 CSRA Pack
Ref. MAN 13
Task/Activity: Lone Working
Unit No: 68717
Hazard
Safety Risk
Lone working, unsupervised
work activities, physical
attack/abuse.
Injuries resulting from ill
health and delay in
summoning emergency
assistance.
(Page 1 of 2)


Injuries resulting from
routine work activities.

Injuries resulting from
unprovoked attack






task/activity?
Compass employees/Agency staff
Delivery personnel

Employ responsible persons, 18 years or over, who are capable of working with
minimal supervision.
Training in general health and safety awareness and specific job tasks is particularly
important where there is limited supervision. Training should also include fire
precautions, equipment failure, arrangements for illness and accidents and any other
emergency procedures.
Check that the lone worker has no medical conditions that would make them
unsuitable for working alone. Consider both routine work and foreseeable
emergencies and seek medical advice if necessary.
Consider whether elderly, female, new or expectant mothers or workers with
disabilities are particularly at risk when working alone.
Ensure that one person can safely carry out activities/tasks that involve manual
handling and the use of equipment, e.g. deep fat fryers.
Lone workers must not enter confined spaces where they may be at exposed to
atmospheres with depleted oxygen levels.
Implement the safety precautions in the Violence at Work Risk Assessment where
this is applicable to the site or work activity.
Personal attack alarms may be valuable as a deterrent to an aggressor.
Implement appropriate procedures for the monitoring of lone workers to ensure that
they remain safe. These may include regular site visits, regular contact using a
telephone or radio and checks that a lone worker has returned to their base on
completion of a task. The procedures adopted to ensure the safety of a lone worker
will depend on the specific circumstances at each site and may also require Client cooperation and involvement.
The site-specific Lone Workers Workplace Checklist must be completed for each
lone worker. (Any completed Site specific Lone Workers Workplace Checklists should
be attached to this completed form)
DR 01/12 CSRA Pack
Ref. MAN 13
Task/Activity: Lone Working
(Page 2 of 2)
Unit No: 68717
Lone Worker’s Name:
Job Title:
(To be completed by the Site/Unit Manager or Supervisor with the Lone Worker)
1. Carry out an inspection of the workplace and access on a regular basis to make sure that the workplace is safe and that
people are working safely.
2. Ask yourself how would you feel working there alone – would you feel safe?
3. Has the lone worker been trained to do their tasks correctly and has this been recorded on their Training Record?
4. Check to make sure that equipment is being maintained properly and records are kept of all repairs.
5. Make sure Materials Safety Data Sheets are available for all materials used or stored on the premises
6. Make sure Risk Assessments of all processes and activities are available for lone workers to refer to and that Safe Systems of
Work are available. Make sure you know that lone workers are fully aware of local rules, especially those related to “working
out of hours”.
7. Periodically speak to those who work alone to find out if they have any concerns that can need to be dealt with.
8. Make sure they know that you do not want them to put themselves at risk.
9. Ask them how the job could be made safer.
10. Make sure that you have a reliable system for contacting the lone worker and for establishing they are safe. This could be by a
call-in system, tracking device, mobile phone, etc.
11. Does the lone worker have the appropriate PPE and is he/she trained in its use?
12. Consider what emergency situations could arise and make sure that the lone worker is aware of the procedures that are in
place to deal with them.
Please ensure that all actions are discussed with the lone worker employee
and any comments are recorded on the reverse of this document
Checked
(Please
Tick)
LONE WORKERS WORKPLACE CHECKLIST
13. Is first aid provision available?
Site/Unit Manager Signature:
Retain a copy of this document in the Lone Workers Employee file
DR 01/12 CSRA Pack
Lone Worker Signature:
Ref. MAN 14
NEW & EXPECTANT MOTHERS RISK ASSESSMENT
This New and Expectant Mothers risk assessment must be completed with the employee as soon as she has notified the Company that she is pregnant, or if she is
working within 6 months of the baby’s birth, or if she is working whilst still breast feeding.
Consider each question shown in column 1 and answer Yes or No in column 2. If ‘Yes’ consider the possible management actions shown in column 3 and record the
actions taken or comments in column 4.
This assessment must be reviewed monthly or more frequently if the employee’s circumstances change. The date of each review and signatures of employee and
manager must be recorded in the Review Record shown at the end of this assessment.
Site / Unit Name: KIA OVAL
Unit No: 68717
Name of *New / *Expectant Mother:
(* Delete as applicable)
Expected Date of Child’s Birth:
/
Date of Assessment:
Signature:
/
Potential Hazard
1. Are you exposed to excessive vibrations,
shocks or movements?
Examples could include the use of buffing
machine and catering equipment. Regular
exposure can increase the risk of
miscarriage.
Date of Child’s Birth:
Yes / No
/
/
Date of Return to Work:
Possible Management Actions
Avoid work likely to involve
uncomfortable whole body vibration,
especially where the abdomen is
exposed to shocks or jolts.
2. Do you lift or handle heavy or awkward
loads, or push or pull heavy equipment?
Ensure the employee has light duties not
requiring excessive physical exertion.
Examples could include carrying heavy
cleaning equipment, pushing heavily loaded
trolleys, wheelchairs etc. There is an
increased risk of postural problems when
pregnant.
Alter the nature of the task or use lifting
aids to reduce risk of injury.
Ref. MAN 14
DR 01/12 CSRA Pack
Temporary limitation on lifting and
handling may be necessary after a
Caesarean section birth.
/
Action Taken
/
Potential Hazard
3. Are you exposed to prolonged periods of
loud noises?
Yes / No
Reduce exposure to noise by altering
work tasks or by limiting the times
working in noisy areas.
Examples could be loud machines.
Prolonged exposure may lead to increased
blood pressure and tiredness.
4. Are you exposed to ionising radiation?
Examples include working in “controlled
areas” or in “supervised areas” where local
rules apply, e.g. Medical X-ray departments,
nuclear power plants. Significant exposure
can harm the foetus.
5. Is your workplace extremely hot or cold?
Local rules and any specific procedures
must be followed.
Contact your Line Manager or Client for
advice if required.
Reduce exposure to extremely hot and
cold work areas.
Examples include kitchens and coldrooms.
Expectant mothers tolerate heat less well
and may faint due to heat stress,
dehydration or fatigue. Breast-feeding can
be impaired by heat dehydration.
6. Are you required to stand or sit for long
periods or carry out work involving much
physical effort?
Fatigue from standing and other physical
work can lead to miscarriage, premature
birth and low birth weight. Physical
pressures may cause stress.
Ref. MAN 14
DR 01/12 CSRA Pack
Ensure the employee has access to
refreshments and can take regular short
breaks.
Reorganise the work, control hours,
volume and pace of work.
Ensure seating is available. Provide
longer or more frequent breaks to avoid
or reduce fatigue.
Action Taken
Potential Hazard
7. Do you work on slippery floor surfaces?
Examples could include kitchens and other
smooth floor surfaces that are likely to
become wet or greasy.
Agility, co-ordination, balance and dexterity
are affected by pregnancy. Slippery surfaces
may cause problems with balance.
8. Do you experience increased stress or
fatigue?
Yes / No
Review the Floor Safety risk assessment
and ensure that suitable footwear is worn
by the employee..
Adjust work to reduce exposure to
slippery floor surfaces.
Control workload and volume.
Provide longer or more frequent breaks.
Examples could include heavy workload or
repetitive duties. Excessive mental pressure
may cause stress, which can give rise to
anxiety and raised blood pressure.
9. Are you required to work at night?
This may cause tiredness, which can lead to
fatigue and stress.
10. Do you work regular overtime?
This may cause tiredness, which can lead to
fatigue and stress.
11. Do you suffer from morning sickness?
Nauseating smells such as kitchen and
chemical smells can cause morning
sickness.
Early morning starts may make it difficult for
expectant mothers to get to work if they are
suffering from morning sickness.
Ref. MAN 14
DR 01/12 CSRA Pack
Discuss this with your Line Manager
and/or HR Manager and adjust working
hours if necessary to reduce risk.
Discuss this with your Line Manager
and/or HR Manager and adjust working
hours if necessary to reduce risk.
Alter shift patterns to allow for later start
times or provide flexible rostering.
Reduce exposure to nauseating smells.
Action Taken
Potential Hazard
12. Do you have difficulty reaching toilet
facilities in a reasonable time?
Yes / No
Alter location of workstation if there is not
easy access to a toilet.
Expectant mothers may need to use the
toilet more often.
13. Do you have difficulty accessing a
private area where you can rest or
express milk?
New and expectant mothers and may
experience higher than normal levels of
fatigue.
Breast-feeding mothers may need a suitable
area to express milk (not toilets).
14. Is your uniform or PPE uncomfortable or
ill fitting?
Ensure that adequate, private rest areas
are available.
Where necessary, provide suitable
chilled storage facilities for expressed
milk.
Where expressed milk is stored in a
catering refrigerator, ensure that it is well
sealed and clearly labelled.
Regularly check that uniforms provided
for expectant mothers are comfortable
and that PPE fits correctly.
Expectant mothers will increase in size as
the pregnancy progresses.
15. Are you exposed to biological hazards?
This includes agents such as HIV, chicken
pox, rubella, syphilis, herpes and typhoid
(employees working in isolation areas,
laboratories etc).
Exposure can affect the unborn child.
Ref. MAN 14
DR 01/12 CSRA Pack
If there is a chance of exposure to
biological hazards alter the work duties
so that the employee is not exposed.
Action Taken
Potential Hazard
Yes / No
16. Are you exposed to the risk of passive
smoking?
Alter the area of work if there is a risk of
exposure.
Exposure to passive smoking may affect the
unborn child.
Reorganise rest breaks if necessary to
prevent exposure to passive smoking.
17. Are you required to work for significant
periods of time alone?
Review the Lone Working risk
assessment and, if necessary, alter the
arrangements to avoid the need for
expectant mothers to work alone.
Expectant mothers who work alone may not
be able to summon assistance when needed
18. Are you at risk of violence at work?
Expectant mothers, and their unborn child,
may be at an increased risk of injury if
subjected to an act of violence at work.
19. Are you required to work at height?
Review the Violence at Work risk
assessment and, if necessary, alter the
working arrangements so that the
expectant mother is not working in areas
where there is a risk of being exposed to
violence.
Adjust work tasks to avoid working at
height.
Expectant mothers, and their unborn child,
may be at an increased risk of injury if they
fall from a height.
20. Has your doctor given any advice
regarding your pregnancy, which affects
your ability to work?
If Yes, please describe below:
Ref. MAN 14
DR 01/12 CSRA Pack
Make adjustments to work arrangements
to take account of medical advice given
to New or Expectant Mother. Contact
your Line Manager, HR Manager or HSE
Manager for advice if required.
Action Taken
Potential Hazard
Yes / No
21. Are there any other hazards, which the
employee may be exposed to that could
adversely affect a new or expectant
mother or an unborn child?
Action Taken
Describe possible management action
below. Contact your Line Manager or
your HSE Manager for advice if required.
List any other hazards below:
NEW AND EXPECTANT MOTHERS RISK ASSESSMENT REVIEW RECORD
When reviewing the New and Expectant Mothers Risk Assessment, check the answer to each question with the employee to consider if any
circumstances have changed since carrying out the first assessment, or since the last review. Where there are changes, re-enter the Yes or No answer
and for all “Yes” answers record the management actions taken in column 4. Do not delete previously entered information. When each review is
complete, record this in the table below. Reviews should take place when the employee is working monthly during pregnancy and when working within
6 months of giving birth or longer if still breast feeding.
Review Date
Signatures
Employee
Manager
Review Date
Signatures
Employee
Manager
Review Date
1.
4.
7.
2.
5.
8.
3.
6.
9.
Signatures
Employee
Manager
DR 01/12 CSRA Pack
PRIVATE & CONFIDENTIAL
To:
(insert name of new / expectant mother)
Dear (insert name of new / expectant mother)
Thank you for your written confirmation of your pregnancy. Legislation requires that as your employer, I take
all reasonable precautions to ensure the safety of you and your baby whilst you continue in your employment.
To assist me, I need to carry out an assessment of any hazards that you may face when carrying out your
normal duties. This is quite a simple exercise that requires a discussion of your duties and some of the
potential problems that need to be avoided to ensure the health of you and your baby.
However, in the first instance, you should consult your GP and take action as follows:
a
Show your GP your job description and ask if any changes are necessary to your work activities.
b
Let me know in writing any concerns that your GP may have that are relevant to your employment.
This will help ensure I can accurately carry out an assessment of any hazards that you may face in
your role.
Should you have any concerns whatsoever regarding your employment, please do not hesitate to contact me.
Yours faithfully
Site Manager
DR 01/12 CSRA Pack
Ref. MAN 15
NEW UNIT & TEMPORARY CATERING FACILITY ASSESSMENT
Site Name and Address:
KIA OVAL
Compass Business Sector:
Date of Assessment:
Name of Line Manager:
Name of Assessor:
Type of Assessment: (Tick as applicable)
New Unit
Compass Representative:
Signature:
Client Representative:
Signature:
Temporary Catering Facility
The purpose of this assessment is to confirm that the premises, plant and equipment, maintenance and welfare arrangements where applicable, provided by the
Client organisation are in satisfactory condition and meet the required level of compliance with food safety and health & safety standards. Where levels of
compliance fall below expected standards, agreement must be gained with the Client or other responsible parties on remedial actions necessary to ensure, so far
as is reasonably practicable, that Compass can operate the contract without placing the Company, it’s employees, contractors, visitors or customers at
unnecessary risk
DR 01/12 CSRA Pack
Ref. MAN 15
Food Safety
Does the size, design and layout of the food premises
provide adequate space and facilities for the intended
operation and expected volume of business?
Is the fabric of the premises maintained in good repair
and condition? (Ceilings, walls, floors, doors, windows,
insect screens)
Are food premises and equipment clean?
(i.e. is a deep clean required, preferably prior to
commencement of the contract?)
Is storage and refrigeration equipment in good condition
and repair and of sufficient capacity?
Does refrigerated storage and food service equipment
(hot and cold) operate at correct temperatures?
Are food preparation, cooking and service equipment in
good condition and repair?
Is there an adequate number of wash hand basins and
wash up sinks/dishwashing facilities provided at suitable
locations?
Is there an adequate supply of hot and cold running
water throughout hours of operation?
Is the drainage system in good working order?
(no evidence of leaks or blockages?)
Is the mechanical extract ventilation system operating
effectively and is there evidence that the ductwork has
been cleaned in the last 12 months?
Are suitable toilet and changing facilities available to
catering employees and are there facilities to take meal
breaks?
Are internal and external waste storage facilities
adequate with arrangements for waste collection?
Has a pest control contractor been appointed and is
there any recent history of pest activity?
DR 01/12 CSRA Pack
Yes/No
or N/A
Comments/Action
Required
By
Who
By When
Date
Completed
Ref. MAN 15
Health & Safety
Are the premises maintained in good repair and
condition?
Ceilings, walls, floors, doors, windows, walkways etc
Is an adequate arrangement in place for repair and
maintenance of the premises, plant and equipment?
Is an adequate arrangement in place for annual
inspection of gas fired equipment by a GAS SAFE
Registered engineer?
Is an adequate arrangement in place for the provision
and maintenance of fire fighting equipment and training
in its use?
Is an adequate arrangement in place for the provision of
first aid facilities and training of first aiders?
Is an adequate arrangement in place for the inspection
and testing of all electrical appliances and installations
by competent persons?
Is an adequate arrangement in place for the statutory
inspection and testing of lifts, hoists and pressure
systems?
Are arrangements in place for the Client organisation’s
emergency procedures to be communicated to
Compass employees?
Can the workplace temperature be maintained at a
reasonably comfortable level for employees throughout
the year?
Are the levels of lighting adequate for the work activities
carried out in the workplace?
Can employees access all areas of the premises where
they are expected to work without risk?
(e.g. manual handling, moving vehicles, violence etc)
Where Compass employees are exposed to specific
hazards from the Client organisation’s activities, have
special precautions been taken?
DR 01/12 CSRA Pack
Yes/No
or N/A
Comments/Action
Required
By
Who
By When
Date
Completed
Ref. MAN 15
Other Observations
Comments/Action
Required
By
Who
By When
Date
Completed
DR 01/12 CSRA Pack
Ref. MAN 16
PERSONAL PROTECTIVE EQUIPMENT (PPE) ASSESSMENT
and RECORD OF ISSUE
This PPE Assessment must be completed and any identified actions implemented so as to ensure that suitable
PPE is provided where required for employees.
Identify the types of PPE provided in the Identification of PPE section below.
Answer each question in the Assessment of PPE section on the next page either yes or no, then consider the
possible management actions and record them in the Action/Comments column.
Review the assessment annually or sooner if there are significant changes to working arrangements.
Site Name: KIA OVAL
Unit No: 68717
Assessed By:
Date:
IDENTIFICATION OF PPE
Types of PPE provided
Parts of the body
protected
Eyes and Face
Hearing
Types of suitable PPE to consider
Safety spectacles, goggles, face
visors or facemasks to protect against
chemicals, dust, projectiles and
hazardous vapours
Ear plugs or ear defenders to protect
against hearing loss from damaging
noise levels
Head and/or neck
Hard hats or bump caps to protect
against falling or flying objects and head
bumping; hairnets to prevent hair
entanglement
Breathing
Facemasks, respirators or breathing
apparatus to protect against dust,
vapours, gas and oxygen deficient
atmospheres
Whole body / trunk area
Overalls, aprons, high-visibility
clothing, waterproof coats, thermal
clothing to protect against the effects
of adverse weather or temperature
extremes, chemical splashes, hot
substances etc
Gloves, gauntlets or armlets to
protect against abrasion, temperature
extremes, cuts and punctures, impacts,
chemicals, hot substances and
equipment, electric shock, vibration,
skin infection, disease or contamination
Hands and/or arms
Feet and/or legs
DR 01/12 CSRA Pack
Safety boots or slip resistant
footwear with / without toecaps or steel
mid-soles, leggings and gaiters to
protect against wet, cuts and punctures,
falling objects, frequent use of roll
cages and/or pallet trucks and slipping
(Write in here the PPE items in
use, or N/A if not required –
having checked relevant risk
assessments)
Ref. MAN 16
PERSONAL PROTECTIVE EQUIPMENT (PPE) ASSESSMENT
ASSESSMENT OF PPE
Matters To Consider
Have all users been trained in
the correct use and care of
PPE?
Yes/
No
“No”
Ensure training is carried out,
recorded and signed for.
Has a PPE Record of Issue
been completed and signed
for each user?
Ensure that a PPE Record of
Issue is completed and signed for
all users.
Are items of PPE being worn
and used correctly when
required?
Ensure employees wear or use
PPE as defined in applicable risk
assessments or COSHH Product
Assessments.
Ensure PPE is correctly adjusted
to fit and, where applicable, that
no gaps are present that could
expose the user to harmful
substances.
Do all items of PPE fit
properly and give adequate
protection?
Is protection maintained
where more than one item of
PPE is worn together?
Check that there is no protection
conflict where two or more items
are worn, e.g. goggles and
facemask.
Are PPE users free from
adverse health affects, e.g.
skin complaints, breathing
difficulties etc?
Stop the person carrying out the
task and investigate the possible
cause. Refer to the guidance on
Occupational Dermatitis and
Occupational Asthma in the
Health and Safety Manual
Is PPE stored correctly and
kept away from sources of
contamination, e.g.
chemicals?
Provide suitable storage,
including individual storage
facilities if necessary for hygiene
reasons.
Is PPE kept clean, in good
condition and replaced when
necessary?
Ensure PPE users keep PPE
clean and report to manager or
supervisor when replacement
needed.
Where required for hygiene
reasons, are employees
issued with their own items of
PPE?
Individual PPE will need to be
issued if there could be a hygiene
risk if shared.
Is PPE in good condition and
in good working order?
Replace all items of defective
PPE and retrain users in the need
to report defective PPE for repair
or replacement.
Where applicable, does PPE
have all straps, clasps,
buckles or ties in place?
Is PPE free from obvious
defects, such as:
Dents, deep scratches, holes,
worn thin, frayed, torn or
otherwise damaged?
DR 01/12 CSRA Pack
Actions/
Comments
Ref. MAN 16
PERSONAL PROTECTIVE EQUIPMENT (PPE)
RECORD OF ISSUE
Unit No: 68717
Employee Name:
Job Title:
Date of Issue:
Parts of the body
protected
Types of suitable PPE to consider
(Refer to COSHH Assessments, Risk Assessments,
Safety Data Sheets, Safe Systems of Work, User
Instructions etc for specific guidance where applicable)
Eyes and Face
Safety spectacles, goggles, face visors
or facemasks to protect against chemicals,
dust, projectiles and hazardous vapours
Hearing
Ear plugs or ear defenders to protect
against hearing loss from damaging noise
levels
Head and/or neck
Hard hats or bump caps to protect against
falling or flying objects and head bumping;
hairnets to prevent hair entanglement
Breathing
Facemasks, respirators or breathing
apparatus to protect against dust, vapours,
gas and oxygen deficient atmospheres
Whole body / trunk area
Overalls, aprons, high-visibility clothing,
waterproof coats, thermal clothing to
protect against the effects of adverse
weather or temperature extremes, chemical
splashes, hot substances etc
Gloves, gauntlets or armlets to protect
against abrasion, temperature extremes,
cuts and punctures, impacts, chemicals, hot
substances and equipment, electric shock,
vibration, skin infection, disease or
contamination
Hands and/or arms
Feet and/or legs
PPE issued
(Write in here the type and quantity of
PPE items issued to the employee)
PPE
Qty
Safety boots or slip resistant footwear
with / without toecaps or steel mid-soles,
leggings and gaiters to protect against
wet, cuts and punctures, falling objects,
frequent use of roll cages and/or pallet
trucks and slipping
I confirm that the above PPE has been issued to me and I understand It is my responsibility to wear the PPE
when required. I have been trained in the correct use, storage, cleaning and care of the PPE and also understand
that I must report any lost or defective/damaged PPE immediately to my line manager or supervisor who will
reissue PPE as applicable.
Employee signature:
Manager signature:
DR 01/12 CSRA Pack
Ref. MAN 17
Task/Activity: Safety with Sharp Knives
Unit No: 68717
Hazard
Sharp, blunt, worn and
damaged knives.
Incorrect knife selection for
task
Unstable or slippery work
surfaces.
Cold and numb hands or
fingers.
Inadequate workspace.
Poor lighting.
task/activity?
staff
Delivery personnel
Safety Risk

Puncture wounds


Amputation













Knives to be used only by employees who are trained in their correct storage,
selection and use.
Knife blades to be maintained in a sharp condition.
The condition of knives to be checked before use. Damaged knives must not be used
and reported to a responsible person for repair or replacement.
Worn and damaged knives to be disposed of safely.
The correct knife to be selected for the task.
Only carry knives with the blade pointing downwards.
Do not attempt to catch a falling knife.
When using a knife, hold with a firm grip and cut downwards and/or away from the
body.
Avoid cutting items whilst being held in the palm of the hand.
Sharp knives must not be used to separate frozen items of food, e.g. burgers, chops.
Cutting boards to be placed on a flat, dry work surface.
Wheels on mobile worktables to be locked before carrying out work with knives.
Good lighting and adequate workspace to be provided in areas where knives are
used.
Wash sharp knives individually and never place them into sinks.
Knives to be stored on suitable racks or magnetic holders; or neatly in a suitable
container or drawer clearly marked “Sharp Knives”. Knife drawers must not be used
for storing any other items.
Implement the Safe System of Work/Control Measures in Equipment Washing in Sinks
Risk Assessment, Ref. CAT 21.
DR 01/12 CSRA Pack
Ref. MAN 18
Task/Activity: Dealing With Spillage of Bodily Fluids
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Bodily fluids, including blood,
vomit, faeces, urine.
Safety Risk
Infection by HIV, Hepatitis, food
poisoning organisms, urinary
infections etc.



Spillages of bodily fluids to be cleaned up using a spillage kit.
Spillage kit to be used strictly in accordance with the manufacturer’s instructions.
Employees to be trained in the correct method of cleaning up a spillage and use of the spillage
kit.
Spillage Kit in this site is kept: ……………………………………………...
…………………………………………………………………………………..




task/activity?
staff
Single use suitable Personal Protective Equipment appropriate to the task must be worn at all
times. The personal protective equipment should be stored with the spillage kit. If the personal
protective equipment is damaged or mislaid, report it to your manager.
Erect suitably located warning signs/barriers as appropriate to warn or prevent unauthorised
access when work is in progress.
Lift the absorbed material (and spatulas) into the bag provided for disposal, dispose of PPE in
the bag and ensure that the bag is securely closed.
Ensure that the bag containing the spillage is disposed of correctly, as it may be classed as
Clinical Waste: In sites where only occasional spillages occur, this is not regarded as Clinical
Waste and can be disposed of with other general waste providing it is contained in the Spillage
Kit disposal bag.
Correct disposal method at this site is:……………………………………
……………………………………………………………………………….
……………………………………………………………………………….
 Thoroughly wash hands and arms when the task is completed.
Report any concerns or irregularities to your manager as soon as possible.
Delivery personnel
DR 01/12 CSRA Pack
Ref. MAN 19
WORKPLACE RISK ASSESSMENT
This workplace risk assessment must be completed and any identified actions implemented so as to
ensure a safe place of work and to comply with the requirements of applicable health and safety
legislation.
Answer each question either Yes, No or Not Applicable. Where a No answer is given, consider the
possible management actions suggested and record what action is taken in the Action/Comments column.
Review the assessment annually or sooner if there are significant changes to the workplace or in working
arrangements. A review is also necessary following a workplace related incident.
Site Name: KIA OVAL
Unit No: 68717
Assessed By:
Jade Everett
Date of Assessment:
27/01/2014
CONTENTS
Section
Number
1
2
3
4
5
6
7
8
9
10
11
12
13
Workplace Risk Assessment Section
Arrangements for the maintenance of the workplace and equipment
Ventilation and workplace temperature
Lighting
Noise at Work
Dust including flour dust
Falls and falling objects
Doors and windows
Lifts and escalators or moving walkways
Toilet and washing facilities
Accommodation for clothing and changing facilities
Facilities to rest and eat meals
Access for people with disabilities
Other hazards
DR 01/12 CSRA Pack
Page
Number
2
2
2
3
4
4
5
5
6
6
6
7
7
Ref. MAN 19
Matters To Consider
Y/N or
NA
Possible Management
Action if “No”
Actions/
Comments
1. Arrangements for the maintenance of
the workplace and equipment
Is an effective system in place to report
defects to premises and equipment? (e.g.
Client documented system or Company
Record of Repairs and Maintenance form)
Where required, is equipment subject to
planned preventative maintenance and
inspections by competent persons?
(e.g. ventilation systems, pressure boilers,
electrical installations, gas appliances, hoists
and lifts)
Are repairs and maintenance carried out in a
reasonable time?
Where defects or breakdowns to equipment
result in danger, are people prevented from
using it?
Set up suitable
arrangements with client or
line manager.
Y
Y
Y
Y
Ensure suitable
arrangements are in place
for maintenance and
inspection via client or line
manager.
Follow up with client or line
manager.
Isolate equipment from
power source and place a
clear notice on it instructing
employees not to use it until
repaired and in safe
condition.
2. Ventilation and workplace temperature
Ensure that extract
ventilation systems and
ductwork are maintained
and cleaned regularly
Is there sufficient ventilation of the workplace,
by natural or mechanical means?
Y
Is the temperature at least 16°C during
working hours?
Y
Ensure heating systems are
working and are timed to be
on during working hours.
Y
Employees working in cold
conditions to take regular
breaks with hot drinks.
Where the temperature is lower than 16°C for
food safety reasons, are employees provided
with warm clothing and given breaks where
hot drinks can be taken?
In summer months is the temperature
reasonably comfortable, taking account of
seasonal weather conditions?
Y
During extreme hot weather
consider reducing the use
of non-essential heat
producing equipment.
Ensure employees take
frequent cold drinks.
3. Lighting
Is there sufficient natural and/or artificial light
in the workplace?
Are fluorescent tubes and bulbs replaced
when required to maintain a good level of
light?
Where required, are lights protected to
prevent accidental breakage?
DR 01/12 CSRA Pack
Y
Y
Y
The level of lighting
required will depend on the
activity e.g. food
preparation areas should
be well lit whereas dining
areas may have lower
levels of lighting, offices
using computer screens
need less general lighting
than reception areas.
If working outside fleeces
are provided and breaks
with hot drinks
Provided with access to
chilled water
Ref. MAN 19
Matters To Consider
Y/N or
NA
Possible Management
Action if “No”
4. Noise at Work
Noise hazard checklist
Where employees use noisy powered tools or
machinery is this for less than half an hour
each day in total?
Is the workplace free from impact noises or
explosive noise sources?
Y
Y
Refer to the HSE
Department Guidance on
the Control of Noise at
Work in the Health and
Safety Manual.
Impact noises could include hammering,
pneumatic impact tools etc. Explosive noise
sources could include cartridge operated
tools, detonators or guns etc.
Is the workplace free from noise that could
prevent anyone hearing warning or danger
signals?
If any of the questions in
this section are answered
‘No’ contact your HSE
Manager for further advice
and guidance.
Y
Examples of warning and danger signals
could include a fire alarm, vehicle reversing
alarm, machine malfunction alarm, intruder
alarm etc.
Listening checks
The following listening checks may need to be
considered separately in different parts of the
workplace, e.g. kitchen, laundry, platewash,
maintenance room etc.
Can employees talk to someone in the
workplace without the need to shout?
Y
If the answer is ‘No’ the
noise level here is probably
90 dB or more.
If no:


If there is a need to shout to be heard by
someone one metre away, is the duration
of this level of noise exposure less than
half an hour per day in total?
85 dB or more.
If there is a need to shout to be heard by
someone two metres away, is the
duration of this level of noise exposure
less than two hours per day in total?
80 dB or more.
Is conversation at two metres possible without
noise intrusion (comparable to a busy street, a
typical vacuum cleaner or a crowded
restaurant) for less than six hours per day in
total?
DR 01/12 CSRA Pack
Y
Actions/
Comments
Ref. MAN 19
Matters To Consider
Y/N or
NA
Possible Management
Action if “No”
5. Dust including flour dust
Is the workplace reasonably free from dust in
the atmosphere?
Y
Where applicable, is dust reduced by local
exhaust ventilation close to where the dust is
generated?
N/A
Are employees working in bakery or pizza
operations, who are exposed to flour dust as
significant part of their daily tasks and at risk
of ill health from breathing discomfort,
provided with suitable respiratory facemasks?
Have all employees who are exposed to flour
dust for a significant part of their working day
completed a health surveillance questionnaire
within the last 12 months?
N/A
N/A
Where employees are
regularly at risk of inhaling
dust they may be at risk of
developing occupational
asthma. Steps must be
taken to reduce the risk.
Machines that generate
dust, e.g. sanding
machines etc, should be
fitted with local exhaust
ventilation (LEV) equipment
to prevent dust being
emitted and to collect it in a
dust container.
Respiratory facemasks
must be CE marked to the
standard FFP2 and checks
must be made to ensure
they fit the face properly.
Where health problems are
identified in the health
surveillance questionnaire
these must be referred to
an Occupational Health
advisor via HR Dept.
6. Falls and falling objects
Where there is a risk of persons falling a
distance likely to cause injury is the edge
clearly marked and where necessary
protected with a fence or barrier and a
suitable warning notice in place? (e.g. loading
bay, pit etc)
Are stepladders, kick-stools or access
equipment available and used when required?
Are goods and equipment securely stored so
that they cannot fall and cause injury?
DR 01/12 CSRA Pack
Y
Y
Y
If people are at risk of
falling into a hazardous
substance a fence or
barrier must be in place.
The safe system of work in
the appropriate risk
assessments must be
implemented, e.g. use of
stepladders, goods receipt
and storage.
Actions/
Comments
Ref. MAN 19
Matters To Consider
Y/N or
NA
Possible Management
Action if “No”
Actions/
Comments
7. Doors and windows
Are glass or transparent doors and wall
partitions made from safety material and
clearly marked to ensure that they can be
seen?
Are doors that swing in both directions fitted
with a vision panel?
Y
Markings are required
where people are at risk of
walking into glass doors.
Y
Vision panels must extend
low enough for people in
wheelchairs to see through.
Where two doors are used for an “in and out”
system, is each door marked as such or have
employees been instructed in their use?
Y
Do automatic opening and closing doors have
effective sensors fitted to prevent accidental
trapping within the doors?
Y
Where applicable, can windows be opened by
standing on the floor or by using a window
opening device or other access equipment?
Y
Do not allow people to
climb on furniture to
open/close windows.
Are windows designed and/or positioned so
that people cannot collide with them when
opened?
Y
Keep windows closed if the
risk cannot be avoided.
Are windows maintained in a clean condition?
Y
Inside and outside surfaces
should be cleaned regularly
The use of vision panels
may also reduce the risk of
accidents.
Automatic doors must be
subjected to routine
inspection and
maintenance.
8. Lifts and escalators or moving walkways
Are lifts and escalators subjected to
maintenance and thorough examination and
testing according to a specified schedule?
Y
Request client or line
manager to arrange for
routine examination and
testing to be carried out,
e.g. 6 monthly.
Do lifts and escalators operate safely?
Y
Are escalators fitted with emergency stop
controls at suitable intervals?
N/A
DR 01/12 CSRA Pack
Report any defects to client
or line manager in writing
and request an engineer
call-out.
The minimum requirement
is for a stop control at the
top and bottom of each run.
No Escalator on site
Ref. MAN 19
Matters To Consider
Y/N or
NA
Possible Management
Action if “No”
Actions/
Comments
9. Toilet and washing facilities
Y
The numbers required
depend on the number of
employees. Check with
your HSE if clarification is
needed.
Y
Arrange for cleaning and
maintenance with client or
line manager.
Are sufficient numbers of toilets and
washbasins provided for employee use within
a reasonable distance of their workplace?
Are toilets maintained in good working order
and kept clean?
During big matches, staff
are allowed to use
customer toilets
Provide as necessary.
Is a supply of hot and cold water, hand soap
and a suitable means for drying hands, and
where necessary, are waste bins provided?
Are suitable facilities provided for the hygienic
disposal of female sanitary wear?
Y
Y
Suitable disposal bags
and/or designated bins
must be provided, and
arrangements made for
their collection.
10. Accommodation for clothing and
changing facilities
Is accommodation provided for employees’
outdoor clothing?
Y
Accommodation to hang
coats etc is minimum
requirement.
Where employees need to change into work
clothing are secure lockers provided for their
personal over-clothing?
Y
Additional accommodation
may be required to store
clean work clothes.
Are suitable and readily accessible changing
facilities available to Company employees
where required?
Y
Changing rooms must be
within a reasonable
distance from work areas.
Are changing facilities of sufficient capacity to
accommodate employees who need to
change at any one time?
Where male and female employees use the
same changing room, can the door be locked
from the inside?
Is seating provided in changing rooms?
Y
N/A
Y
It may be necessary to
stagger start/finish times
where space is limited.
Windows also need to be
non-transparent.
Seating should be available
to allow people to sit to
change footwear etc.
11. Facilities to rest and eat meals
Is free drinking water available for all
employees?
Y
Are suitable facilities provided to enable
employees to take breaks and to eat meals?
Y
Provide wholesome tap
water or bottled/dispensed
water.
In offices breaks can be
taken at desks provided
employees are not
subjected to excessive
disturbance.
.
DR 01/12 CSRA Pack
During big matches,
clear bags are provided
in locked cages and
guarded
Ref. MAN 19
Matters To Consider
Y/N or
NA
Possible Management
Action if “No”
12. Access for people with disabilities
Are arrangements in place to ensure the
safety of people with disabilities in the event
of fire?
Y
Can people with disabilities get into and out of
the premises safely?
Y
Can people with disabilities move around the
premises safely?
Y
Ensure arrangements for
people with disabilities are
included in the Fire
Emergency Action Plan.
Request client or line
manager to make
necessary adjustments to
ensure that people with
disabilities can access the
premises safely.
Actions/
Comments
Debenture entrance safe
refuge and evac chairs
on 1st. 2nd and 3rd floor
OCS Main entrance safe
refuge & evac chairs on
2nd and 3rd floor
13. Other hazards
Are there any concerns or other hazards in
the workplace that have not been identified in
this assessment?
If yes describe below:
.
N
Remove hazards where
possible.
Seek advice from your Line
Manager or HSE Manager
DR 01/12 CSRA Pack
MAN 20
SITE RISK ASSESSMENT FOR CHILDREN ON WORK EXPERIENCE
The purpose of the Site Risk Assessment for Children is to make sure the health, safety and welfare of
persons under 16 on work experience in this unit have been considered with respect to their age, experience,
maturity and physical capabilities.
Instructions on completing the Site Risk Assessment for Children and Children’s Work Experience Risk
Assessment
1. Tick all boxes in the right hand column of the Site Risk Assessment to indicate the control measures,
which are applicable to this unit and
2. Add any further hazards and the control measures in Section 3 where there are any significant risks that
apply to the unit and/or the work being undertaken by Children in this unit.
3. Review the Site Risk Assessment for Children annually or as and when any circumstances change.
4. Complete a copy of the Children’s Workplace Experience Risk Assessment for each child undertaking
work experience. Provide a copy of both the site and individual Children’s Workplace Experience Risk
Assessment to their parent or legal guardian, with the provided covering letter. Retain returned signed
copy for completion with the child when instruction is provided
Unit Name: KIA OVAL
Unit No: 68717
Assessed By:
Date:
Specific Hazard
Identified
Fire and Emergency
Evacuation


Manual handling







DR 01/12 CSRA Pack
procedures on induction;
are carried out;
Manual handling eliminated
where possible;
safe lifting and handling
practices;
Lifting equipment provided
and maintained in good
condition;
Two-person lifting and
carrying where possible;
Employees are instructed to
clean up spillages as they
occur and to use wet floor
signs and/or give verbal
warnings when floors are
wet;
Walkways are kept clear of
obstructions which may
cause trips, slips and falls;
Walkways maintained in
good condition;
Additional controls for Children
to make sure the risk is
adequately controlled

Children to be made aware
of fire hazards, fire safety
notices and emergency
procedures;

Managers/supervisors to
be aware that Children
working on placements are
to be included in
register/roll call and
escorted from the building;
 Children instructed on
manual handling while on
induction;
 Only light, low risk tasks
may be allocated to
children;
 Managers/supervisors take
account of children
physical capabilities when
allocating tasks;
 Children told to report
damaged or wet floors and
any obstructions in
walkways to their
manager/supervisor;
 Children given specific
instruction not to run or
rush in the workplace;
 Children instructed to wear
footwear that has a low
heel, slip resistant sole and
fully covers the upper part
of the foot;
These control
measures
apply in this unit
(tick box)
Specific Hazard
Identified
Unfamiliar workplace
environment


Working at height
risk of injury from being
struck by falling items
and falling from height



Cleaning chemicals
burns, irritation




Disposal of waste
sharp edges, sharp
knives



DR 01/12 CSRA Pack
Tour of workplace included
during induction;
hazards;
Stored items to be stacked
securely to prevent them
falling;
Heavy items to be stored on
lower shelves;
Step stools or stepladders
used to access work at
height ;
Cleaning chemicals are only
purchased from the
approved supplier;
Cleaning tasks are carried
out using chemicals with the
least hazardous
classification;
the correct storage,
handling and use of
cleaning chemicals;
Personal protective
equipment is provided and
used e.g. goggles, gloves,
aprons and mask;
All employees given training
in waste disposal
procedures, including sharp
objects, e.g. glass,
crockery;
Employees aware of lifting
practice to reduce risk of
injury;
use and cleaning of waste
disposal machinery and
compactors;
 Children given time to
become familiar with the
workplace environment;
 Children are supervised or
accompanied by a
colleague around the site
until they are familiar with
their surroundings;
 Children to be Supervised
at all times;

Children are made aware of
items stacked at higher
levels;

Children are not permitted
to use step stools or
ladders and are instructed
to seek assistance;






to handle or use any
hazardous chemicals;
Children may use prediluted non hazardous
sanitisers only once
instructed and trained on
safe use;
Children instructed on
meaning of chemical hazard
symbols;
to handle any breakages;
to empty or lift full bins or
bin bags;
to use or work near any
waste machinery such as
compactors or balers;
These control
measures
apply in this unit
(tick box)
Specific Hazard
Identified
Electricity




Gas




Lone working
DR 01/12 CSRA Pack

Electrical equipment is
maintained in good
condition and subjected
visual inspection and PAT
testing;
the safe use of electrical
equipment and appliances
to isolate equipment from
the electricity supply in an
emergency;
report all faults/defects to
electrical equipment to their
not to use it until it is made
safe;
Gas appliances are
maintained in good
condition by a competent
person;
the safe lighting and use of
gas appliances;
to isolate gas appliances
from the main gas supply in
an emergency;
report all faults/defects and
suspected gas leaks to their
not to use gas appliances
until they are made safe;
Lone working risk
assessment completed for
all lone workers;
 Children instructed only to
use specific non dangerous
equipment that they have
been trained to use;
 Children instructed to
report any defects or
hazards;
 Children instructed never to
repairs or modifications to
electrical equipment;

to use any gas appliances;

to work alone;
Children must be under
constant supervision;

These control
measures
apply in this unit
(tick box)
Specific Hazard
Identified
Hot/humid working
environment
Stress, Exhaustion, lack
of concentration


Adequate Ventilation;
Rest breaks;
Hot materials, hot foods,
hot liquids and hot
equipment

Equipment to be adequately
maintained and fit for
purpose;
safe use of equipment;
oven cloths/gloves, waiting
cloths, protective clothing;
Employees to use trolleys to
move containers of hot
foods and liquids where
practicable;

Burns and scalds from
hot ovens, water boilers,
hot plates and dishes,
hot trolley, hot pans/pan
handles and containers,
coffee machine, urns,
kettles, dishwashing
machines, hot taps
Fryers
Hot oil burns and scalds








Sharp knives




DR 01/12 CSRA Pack
Fryers maintained in good
condition;
safe use of fryers;
the risks of slippery floors
near fryers;
oven cloths/gloves and
protective clothing;
frying baskets and long
handled tools to remove
food from fryers;
Employees instructed to
allow oil to cool before
draining;
Knives are maintained in
good condition;
Knives to be kept sharp;
Knives stored safely when
not in use;
correct selection, use and
handling of knives;
 Children encouraged to
drink water regularly to stay
hydrated;
 Children to be given
adequate breaks;
 Children to be told that if
feeling fatigued to report
this immediately to their
managers/supervisor;
 Children are only permitted
to undertake simple
cooking procedures that do
not involve deep fat fryers
and/or large quantities of
hot food or liquids;
 Children must be under
close and direct
supervision whilst
undertaking any simple
cooking procedures;
 Children to be supervised
in the use of personal
protective equipment;
 Children are not permitted
to use fryers;


to use sharp knives;
Children may be instructed
on the safe use of butter
knives under supervision;
These control
measures
apply in this unit
(tick box)
Specific Hazard
Identified
Machinery for slicing,
mixing, mincing, rolling,
blending, or any other
food activites

Walk-in freezers and
cold rooms





Money handling


Dealing with customers


Waiting Activities





Machinery maintained in
good condition;
safe cleaning and use of
machinery;

rooms maintained in good
condition;
room doors fitted with
emergency door release
mechanism;
Employees to work only for
short periods of time in cold
rooms whenever
practicable;
Thermal protective
equipment provided for
prolonged working in cold
rooms;
Employees trained in
correct use of cash registers
and the safe handling and
carrying of cash;
Money for banking is
collected by security
company;
customer service and
dealing with complaints
Employees are told how to
raise the alarm if threatened
or attacked

Employees to be trained in
hazards and risks with
regard to waiting and
service of customers;
Insulated cloths to be used
when handling hot items;
Trays to be used for
carrying where possible
Sufficient access to be
maintained to all walkways;
Handle glass drinking
vessels and containers with
care;











DR 01/12 CSRA Pack
to use any dangerous
machinery;
Children to be made aware
of the hazards presented
by machinery in the
workplace;
Children not to work alone
in cold rooms;
Children are not
responsible for large
amounts of money;
Children are supervised or
other members of staff to
be in close proximity;
Children told to
immediately inform their
manager or supervisor if
they are threatened or feel
threatened;
Children to be removed
from area immediately if the
manager/supervisor has
any concerns for their
safety;
Children instructed on
hazards and risks during
service briefings;
Children to be adequately
supervised;
Children may only carry
small amounts at any one
time;
Children to be instructed on
using insulated waiting
cloths;
to polish glasses;
Children to report any
potential problems to their
manager/supervisor;
These control
measures
apply in this unit
(tick box)
Section 3 – Hazards affecting team support employees from other sites / units
Specific Hazard
Identified
Employees working on
this site/unit who may
also normally work at
other Compass sites,
e.g. mobile workers,
casual workers at
varying venues;




Tour of this workplace
included during induction;
hazards;
procedures.
are carried out;
 Children given time to
become familiar with this
workplace environment;
 Children are supervised or
accompanied by a
colleague around this site
until they are familiar with
their surroundings;
 Children to be made aware
of the site fire hazards, fire
safety notices, emergency
procedures and included in
register or roll call;
These control
measures
apply in this unit
(tick box)
Section 4 – Please add any additional hazards & controls not listed above
Specific Hazard
Identified




These control
measures
apply in this unit
(tick box)
I confirm that general workplace hazards and hazards in kitchen and food/beverage service have been
identified.
I confirm that the additional controls for Children are in place to make sure the risks are adequately controlled.
Site/Unit Manager Signature: ……………………………………
Print Name:………………………………………………………...
DR 01/12 CSRA Pack
Date:…………………………………………
CHILDREN WORK EXPERIENCE RISK ASSESSMENT RECORD
(To be completed for each Child undertaking Work Experience)
Unit No: 68717
Child’s Name:
Date of Birth:
Child’s Job Title:
Assessment Record completed by:
Hazards
Tick all hazards applicable to the child’s job and
workplace
(As identified in the Site Risk Assessment for
Children for this Unit)
Control Measures
Enter the date and your initials to confirm that the additional
controls identified in the Site Risk Assessment for Children for this
unit are in place and have been explained/shown to the child
Tick all
applicable
Date explained/shown
to Young Person
Initials
General workplace hazards
 Fire and emergency evacuation
 Manual handling
 Slips, trips and falls
 Unfamiliar workplace environment
 Working at height
 Cleaning chemicals
 Disposal of waste
 Electricity
 Gas
Hazards in kitchens and food/beverage service
 Hot/humid working environment
 Hot materials, hot foods, hot liquids and hot equipment
 Walk in freezers and cold rooms
 Money handling
 Dealing with customers
 Waiting Activities
Additional unit specific hazards (record below)



Children Prohibited Tasks:
 Repairs and modifications to gas and electrical equipment
 Fryers
 Sharp knives

Powered Machinery for slicing, mixing, mincing, rolling and blending



Lone working
Cleaning/dismantling of powered machinery
Any use or operation of waste compactors
I confirm that the above hazards have been will be explained / shown to my child and that the manager or supervisor will take responsibility
for ensuring that the control measures are in place to ensure the safety as a child at work. I understand it is my responsibility to instruct my
child, to work safely in the manner in which they have been trained and only to do work that they have been trained to do or are being trained
or supervised whilst doing. I also understand that I can ask my manager or supervisor at any time if I am unsure what to do.
Child’s Parent or Legal
Guardian’s Person’s Signature:
I confirm that, in assessing the risks to health and safety at work of the child, I have taken in to account their experience, risk awareness,
maturity, physical capabilities, any health issues and any learning or physical disabilities.
Manager/Supervisor’s
Signature:
DR 01/12 CSRA Pack
(Use Company headed notepaper – a blank letter is attached)
To The Parent or Legal Guardian of: (insert name of child)
Dear Sir / Madam
I write concerning (insert name of child) work experience placement at (insert name of Unit). It is my
responsibility to ensure the safety of your child whilst working at this location. To help ensure their safety and
comply with legal obligations, I have completed a risk assessment that sets out the tasks that (insert name of
child) will and will not be permitted to carry out. Please find attached a copy for your information.
(insert name of child) will be expected to follow all reasonable work instructions during his/her placement and
must wear appropriate footwear e.g. closed-in shoe with a low heel and rubber-type slip-resistant sole. The
Company will take all reasonable precautions to ensure your child’s safety and would be obliged if you would
instruct him/her to follow any work instructions given by team colleagues and not to attempt any tasks in which
he/she has not been trained or where he/she is not being directly instructed and supervised. In the event of
(insert name of child) not complying with reasonable work instructions, the Company reserves the right to
terminate his/her placement immediately.
Should you wish to discuss the contents of the assessment, or have any concerns whatsoever regarding
(insert name of child) placement, please do not hesitate to contact me on the following telephone number
(insert your contact telephone number). Please read and sign the Children Workplace Experience Risk
Assessment Record and return it to me at the address above.
Yours faithfully,
Site Manager
DR 01/12 CSRA Pack
Ref. COM 00
Task/Activity:
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Safety Risk
task/activity?
staff
Delivery personnel
DR 01/12 CSRA Pack
Ref. COM 01
Task/Activity: Avoidance of Needlestick Injury
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Dealing with discarded
hypodermic needles and
other sharp clinical waste
e.g. scalpel blades
Especially during:
Cleaning of soft furnishings
and making beds, emptying
waste containers, cleaning
behind pipes and WC
cisterns
Safety Risk
Perforation of skin by
needle or other sharp
object, liable to pass on
infection from its last user
to the current handler, e.g.
HIV, Hepatitis B
Training
 Whilst the risk of infection is low, employees involved in tasks where they may be
exposed to discarded needles or other sharps waste are to be informed of the hazards
and risks associated with needle stick injury or cuts.
 All employees to be aware of local sharps policies and procedures.
For routine removal of sharp waste, already enclosed in a specified container





Wear rubber gloves
Ensure container is securely closed
Transport it away securely and dispose of as per local procedures
Do not leave unattended in public areas
Wash hands when finished
Discovery of un-contained sharp clinical waste





task/activity?
staff
Delivery personnel
Wear rubber gloves
Do not attempt to handle the waste directly
For waste discovered in difficult or inaccessible places such as WC cisterns or pans
etc., use tongs to retrieve it
Never attempt to re-sheath a needle
Sweep into a dustpan, then empty dustpan into suitable labelled, lidded container.
Arrange for correct disposal, either on site (if facilities available) or via a local doctor’s
surgery
In the event of an accidental needle stick injury






Encourage it to bleed by squeezing the wound gently
Wash the wound copiously with warm water
Do not scrub or suck the wound
Apply a dry dressing
Report the matter to your supervisor/manager
Seek immediate medical help
DR 01/12 CSRA Pack
Ref. COM 02
Task/Activity: Charging Lead-Acid Batteries
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Charging of lead-acid
batteries used on tugs and
other battery powered
equipment.
Safety Risk
Fire/explosion due to
ignition of hydrogen
produced during the
charging process.




Contact with battery acid
Burns to skin and eyes
from battery acid.


Electrical hazards





task/activity?
staff



Battery charging only to be carried out by trained employees.
Chargers to be maintained by competent persons and in accordance with
manufacturer's guidance, where available
Employees must not wear jewellery, metal rings or watches when handling
batteries.
Separate room or area to be designated for charging batteries.
Appropriate PPE to be available and worn when topping up the battery cells
e.g. goggles, gauntlets, apron, disposable respirator mask rated to FFP2
standard.
Emergency eyewash station to be located in the battery charging area.
All non-essential people excluded from the battery charging area.
Sufficient high level ventilation provided above the batteries.
Electrical appliances and any other potential sources of ignition situated distant
from the charging area and/or sited below the level of the batteries, but not in a
position where spillage could fall onto the electrical appliance.
"No Smoking" and "No Naked Lights" signage to be displayed inside the
battery charging area and adjacent to it
To avoid sparks, the charger should be switched off before connection and
disconnection from the battery.
Tools must not touch both battery terminals at the same time.
Implement the Safe System of Work/Control Measures in Electrical Safety Risk
Assessment, Ref MAN 05, including an annual PAT test where appropriate.
Delivery personnel
DR 01/12 CSRA Pack
Ref. COM 03
Task/Activity: Gas Safety
Unit No: 68717
Hazard
Safety Risk

Hot flame and equipment
Burns
Carbon monoxide
Asphyxiation, carbon
monoxide poisoning
Flash back
Death
Gas leaks
Fire and explosion
Gas Appliances used in this
site are:
Oreus
Solid top range
Salamander
Rational ovens
Stores
Flambe burner
task/activity?
staff
Delivery personnel
Gas installations, connections and equipment to be installed, inspected, maintained
and serviced by competent persons who are GAS SAFE Registered. Routine
inspection and servicing to be in accordance with manufacturers recommendations.
This should be carried out at least annually.
 Each gas appliance should have a conveniently accessible isolating valve that will
permit it to be turned off whilst not affecting other equipment.
 Where it is reasonably practicable to do so, gas appliances should be fitted with flame
failure devices. These will cut off the supply of gas to the burner if the flame is
extinguished thereby preventing asphyxiation or explosion.
 Workplaces where gas equipment is used must be adequately ventilated to ensure
correct combustion and removal of the waste products from combustion.
 Gas equipment only to be used by trained employees in accordance with
manufacturer’s instructions where provided. This training to include the correct
selection of equipment for the tasks undertaken, lighting, cleaning and emergency
procedures.
 Where gas equipment has to be lit manually, a taper must be used. The taper must be
lit and presented to the burner at arms length immediately the gas is turned on. If the
appliance fails to light, ventilate the equipment for at least 3 minutes before
attempting to light it again so that any residual gas has had time to disperse.
 All employees must know where the main gas-isolating valve is situated so that the
gas can be turned off in an emergency. If a gas leak is suspected, all appliances
should be turned off, light switches or electrical equipment must not be switched on or
off, if possible the room should be ventilated to the outside air, the room vacated and a
competent gas engineer called to investigate.
 Where gas equipment faults pose a risk of injury, they must be turned off at the
isolating valve and labelled and not used again until repaired by a competent person.
Checks to be made to ensure that gas appliances are turned off where appropriate at the
end of the day.
DR 01/12 CSRA Pack
Ref. COM 04
HOMEWORKERS WORKPLACE RISK ASSESSMENT
Employee’s Name:
Department/Office Base:
Line Manager’s Name:
Line Manager’s Contact Tel:
Employee’s home workplace address
Assessed By:
Postcode:
Job Title:
Date of Assessment:
TO THE HOMEWORKER'S LINE MANAGER
1. It is a requirement of the Health and Safety at Work Etc Act and the Management of Health and Safety
at Work Regulations to carry out safety assessments for the work activities of employees, including
homeworkers.
2. The purpose of this document is to enable you and/or your employees to ensure that the health and
safety arrangements associated with homeworking are satisfactory in order to ensure, so far as is
reasonably practicable.
3. Answer each question either Yes, No or Not Applicable. Where a No answer is given, consider the
possible management actions suggested and record what action is taken in the Action/Comments
column.
4. If you are not sure what corrective actions to take in the event that the management action cannot be
implemented for whatever reason, please contact Compass HSE Department for advice.
5. This assessment must be completed for each homeworker and repeated at least annually; and
whenever there are any significant changes to the work activity, work equipment or a change in the
work location. A review is also necessary following a home workplace related incident.
TO THE HOMEWORKER
1. It is the Company's responsibility to ensure that every employee receives full safety information about
his or her workplace. This includes your home if this is your normal workplace.
2. The purpose of this assessment is to document the arrangements that ensure your workplace is safe
for you and anyone else who may be affected by your homeworking
3. If for any reason the management actions and/or any additional measures listed in the
Comments/Corrective Actions column cannot be carried out, you are responsible for informing your
manager without delay and for following any safety instructions given to you.
DR 01/12 CSRA Pack
Ref. COM 04
Matters To Consider
Y/N or
NA
Possible Management
Action if “No”
1. Arrangements for the workplace and
equipment
Is the workspace sufficient to adequately
accommodate desk, chair, work equipment
and storage systems?
Consider locating to a larger
room if available
Is the desk of an adequate size to
accommodate either a laptop with riser and
additional screen or a desktop computer?
Ensure the desk size is at
least 1200mm Wide x 600mm
Deep x 720mm.High or within
15mm of these dimensions.
Is there clear access to the office?
Ensure all walkways are clear
and uncluttered
Are files, stationery or other items being
stored at a height that can be easily reached
when standing at floor level?
Review storage requirements
with view to reducing amount
and bringing down to low
level.
Ensure a suitable kick stool or
steps are available if
required.
Is there adequate storage for documents and
reference materials?
Provide suitable filing
cabinets and cupboards
Encourage use of electronic
storage methods e.g. CD
store, memory sticks etc.
Where defects or breakdowns to equipment
result in danger, are people prevented from
using it?
Keep children and other
family members away from
the equipment.
Disable the item by removing
from the power source.
Are all cables and wires positioned so as not
to present a trip hazard?
Have cables “bundled” and
positioned along wall edges
out of the reach of feet under
the desk and passageways.
Are children, pets and visitors excluded from
the workspace?
Children and pets should be
discouraged from entering the
workspace; on occasions
when they do access the area
they should be closely
supervised at all times.
If the office is outside the main house can it
be adequately secured?
Install adequate security
locks to all access points
including windows.
DR 01/12 CSRA Pack
Actions/
Comments
Ref. COM 04
Matters To Consider
Y/N or
NA
Possible Management
Action if “No”
2. Ventilation and workplace temperature
Is there sufficient ventilation of the workplace?
Is the workplace temperature maintained at a
comfortable level during working hours?
Ensure that there is a means
of natural ventilation or by
means of a mechanical
system.
Ensure heating systems are
working and are timed to be
on during working hours.
Provide fans or other cooling
devices for use in hot weather
conditions if necessary
Is the area free from draughts?
Install draught proofing strips
around doors, block holes
with appropriate filler.
3. Lighting
Is there sufficient natural and/or artificial light
to avoid eyestrain?
Ensure the level of lighting is
suitable for the work activity
whilst avoiding glare on the
computer screen. Provide a
desk lamp if necessary.
Are there curtains or blinds to avoid glare?
Ensure that the windows can
be covered to avoid glare
from external light sources
e.g. the sun, street lighting
4. Manual Handling
Can manually handling (lifting, lowering and
carrying) heavy loads and equipment be
avoided?
Avoid the need to receive or
handle bulky or heavy
packages or equipment.
Instruct the homeworker to
break down packages into
smaller/lighter loads before
handling them
Provide training in safe
manual handling techniques.
Where necessary provide
appropriate mechanical
handling equipment
DR 01/12 CSRA Pack
Actions/
Comments
Ref. COM 04
Matters To Consider
Y/N or
NA
Possible Management
Action if “No”
5. Electrical Safety
Are all electrical equipment and connections
that are supplied by the Company:

Visually checked by the homeworker for
signs of damage or faults prior to using
it?

Subjected to a Portable Appliance Test
(PAT test) at least every 4 years where
required?
Note: Where the equipment is double
insulated (as indicated on the appliance by a
symbol showing a square within a square) or
where no earth wire is used, a Portable
Appliance Testing (PAT) is not required.
Where PAT testing is required this must be
conducted by a competent person every 4
years.
Inspect the equipment at
least once per week to
ensure that all wires are
correctly attached to the
equipment and that plugs are
firmly pushed into the socket.
Check should be made to
ensure that:



Are sufficient, conveniently located wall
sockets available for connecting electrical
equipment?
Is damaged or faulty equipment reported to
the line manager?
Is an arrangement in place for all repairs to be
carried out by a competent person?
Is the electrical circuit in the house provided
with a means of emergency isolation at the
distribution board or consumer unit and
protected with a RCD?


There are no burn marks
or staining on the wires
or around the plugs and
sockets.
No coloured wires are
visible where the cable is
fixed into the plug.
All the wires are stored in
such away that they do
not cause a trip hazard
or can be pulled from the
socket or equipment.
Cables are not damaged
with cuts or abrasions
There is no obvious
damage to the
equipment and no loose
or missing screws or
other fixings
Only multi plug extension
leads are used in the case
where there are inadequate
fixed sockets available.
Ensure that the homeworker
reports damage and faults to
the line manager and stops
using the equipment until
checked and if necessary
repaired or replaced.
Arrange for a competent
electrician to carry our repairs
as required.
Provide a plug-in RCD if
necessary.
DR 01/12 CSRA Pack
Actions/
Comments
Ref. COM 04
Matters To Consider
Y/N or
NA
Possible Management
Action if “No”
Actions/
Comments
6. Fire Safety and First Aid
Are adequate fire warning systems installed?
Ensure that smoke detectors
are installed in each floor of
the house and tested on a
regular basis.
Are adequate procedures in place to store
combustible materials?
Ensure that all combustible
materials e.g., paper, plastics,
fabrics etc are stored away
from sources of combustion
such as electric space
heaters, hot surfaces and
electrical equipment..
Are there provisions for the first aid
treatment?
Provide a First Aid Kit and
ensure that adequate stocks
of dressings are maintained
to deal with minor cuts and
grazes.
7. Occupational Health
Have you informed your line manager of any
pre existing medical condition e.g.
musculoskeletal injuries to arm, back, wrist,
any visual impairment that will affect your
ability to work from home and has not been
previously addressed by the medical
professions?
Advice the employee to seek
professional advice on any
corrective or remedial actions
required.
Ensure that the Display
Screen Equipment Risk
Assessment is carried out
and any identified actions are
taken to reduce or minimise
health effects.
8. Other hazards
Remove hazards where
possible.
Are there any concerns or other hazards in
the workplace that have not been identified in
this assessment?
Seek advice from your Line
Manager or HSE Manager
If yes describe below:
DR 01/12 CSRA Pack
Ref. COM 05
Task/Activity: Damp Mopping of Floors
Unit No: 68717
Hazard
Safety Risk
Cleaning products
Irritation to skin and eyes
Wet floors




Equipment used in this
site is:
Wet floor sign
Blue roll
D2 or D3.5
Bucket
Mop
task/activity?
staff









Delivery personnel

Employees to be trained in the correct use of equipment and correct cleaning method.
Use only the designated cleaning product for the task being carried out and only from
clearly labelled containers. Always use chemicals in the correct dilution and in
accordance with manufacturers’ user instructions. Never mix cleaning products together.
Never leave cleaning products unattended and store safely after use.
Suitable Personal Protective Equipment must be worn in accordance with COSHH
Product Assessments. Use PPE at all times. If damaged or mislaid report it to your
manager.
Use manual handling aids if transporting over distances e.g. bucket and wringer on
castors, use of trolley. Bucket to be no more than half-full of water and cleaning additive.
Floor cleaning to be carried out at a time when least number of people likely to use the
area.
Work with bucket behind the line of work.
Use a dry mop as applicable to assist in more rapid drying of surface.
When spot mopping and cleaning up spillages in areas where people are likely to walk,
ensure that the floor is left free of grease and oil deposits and is left as dry as possible.
After cleaning with a suitable cleaning chemical product, rinse and then dry the surface
with paper towel or a dry mop. Use wet floor warning signs until the floor surface is
completely dry
Do not leave equipment lying around when not in use.
Do not walk over wet floor surface.
Ensure equipment is cleaned appropriately after use and before putting it away.
Return equipment to designated storage location after use.
Erect suitably located warning signs/barriers as appropriate to warn or prevent
unauthorised access when cleaning in progress. Additional cleaning signs will be
required for staircases. Ensure the floor is completely dry before removing signage.
Implement the safety precautions in the COSHH Product Assessments and the manual
handling safety precautions . Back to record sheet
DR 01/12 CSRA Pack
Ref. COM 06
Task/Activity: Disposal of General Waste
Unit No: 68717
Hazard
Sharp and pointed articles
in bags or poly sacks
Safety Risk
Cuts


Puncture wounds

injuries
Over-full waste bags that
Slips and falls
split open and spill contents
onto floor
Smoking waste



Fire


task/activity?
staff


Only trained employees to carry out the task.
Sufficient bins or sack holders to be provided and sited in suitable places in
the workplace.
Sufficient stocks of poly sacks to be provided that are of adequate strength
to hold the contents without breaking.
Bins or poly sacks to be removed and emptied frequently to prevent them
becoming over-full.
Broken glass, china and other sharp objects to be securely wrapped before
placing in a bin liner, or disposed of separately in a rigid container.
Where glassware or broken glassware forms a significant part of the
general refuse, separate glass bins must be provided. Bin liners must not
be used inside glass bins and these should be emptied directly into the
appropriate bulk refuse container.
Lids from opened food cans to be placed inside the can and the can to be
squashed to prevent the lid falling out into the waste sack.
Smoking waste e.g. cigarette stubs, ashtray contents, to be placed into a
metal container and not emptied into waste sacks until the next day or
douse the smoking waste so that there is no risk of any smouldering
smoking waste igniting other materials.
Suitable trolleys or other mechanical means to be provided and used to
transport full waste bins and sacks to outside waste storage facilities where
practicable.
Implement the manual handling safety precautions.
Delivery personnel
DR 01/12 CSRA Pack
Ref. COM 07
Unit No: 68717
Task/Activity: Mechanical Floor Cleaning
(Using floor washing machines, floor scrubbers/buffers, vacuum cleaners and carpet cleaners)
Hazard
Assessed by:
Safety Risk
Electrical hazards
Electric shock
Wet floors
Trailing cables





Chemical hazards

Equipment in use in this
site are:
Assessment date:



Floor cleaning equipment only to be used by trained employees.
Equipment to be maintained by competent persons and in accordance with
manufacturer's guidance where available
Where required by manufacturer’s instructions, the correct PPE must be worn.
Electric power sockets to be provided as close to the area to be cleaned to
reduce the length of trailing cables and to minimise the use of extension leads.
Cables to be placed as close as possible to the edge of the room to reduce
tripping hazards.
Access into areas being cleaned must be restricted by the use of warning
signs/cones and by cordoning off areas wherever practicable.
Floor cleaning to be carried out at times when the least number of people are
likely to use the area.
Implementation of the Safe System of Work/Control Measures listed in the
Electrical Safety, Ref. MAN 05, including an annual PAT test, Floor Safety Risk
Assessments, COSHH Product Assessments and the manual handling safety
precautions.
task/activity?
staff
Delivery personnel
DR 01/12 CSRA Pack
Ref. COM 08
Task/Activity: Use of Pressure Washers
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Safety Risk
Electrical hazards
Electric shock
Spillages of water/ wet
surfaces



Bruising, flesh wounds

Trailing hoses and cables
High pressure water jets
Explosion
Pressure vessels
Manual handling


Cleaning products
Pressure Washers used in
this site are:
task/activity?
staff
Delivery personnel







Pressure washers only to be used and cleaned by trained employees.
Manufacturer's user instructions to be followed where these are available
Pressure washers to be maintained by competent persons and in accordance with
manufacturer's guidance where available. Pressure washers to be inspected in
accordance with a written scheme of examination by a competent person at
Suitable Personal Protective Equipment to be worn in accordance with manufacturer’s
user instructions. This must include eye protection. Use at all times, if damaged or
mislaid, report it to your manager.
Pressure washers always to be used in conjunction with a residual current device
(RCD).
Reduce the length of trailing cables and minimise the use of extension leads by using
the nearest electrical socket outlet. Cables to be kept away from the area being
cleaned and behind the user.
Ensure no strain is placed on the electrical cable and connections.
Do not point the water nozzle at any part of the body or towards any other person.
Do not direct the water nozzle close to electrical equipment or sockets.
Wherever practicable, pressure washers to be used in an area that will be subject to
the least possible pedestrian movement. Erect suitably located warning signs/barriers
as appropriate to warn or prevent unauthorised access when pressure washing is in
progress. Ensure the area is appropriately dry before removing signage.
Do not leave the machine unattended in a public area.
Disconnect from the mains electrical supply before assembling, cleaning or
maintaining the pressure washer.
Implement the Safe System of Work/Control Measures in the Electrical Safety Risk
Assessment, Ref MAN 05 including annual PAT test and the safety precautions in the
Manual Handling Checklist and COSHH Product Assessments
DR 01/12 CSRA Pack
Ref. COM 09
Task/Activity: Use of Roll Cages (Page 1 of 2)
Unit No: 68717
Hazard
Manual Handling
Safety Risk
Back, muscle and upper limb
strains
Uneven or sloping surfaces
Impact injuries
Overbalancing cages
Crushing injuries
Trapping hands between cages
and fixed structures
Possible fracture of bones
The majority of roll cages will be owned by the delivery company, and therefore selection
of the type of roll cage and type of wheel will largely be unable to be influenced. Similarly,
the loading of the cage will have been completed by the supplying company and therefore
some parts of this Safe System Of Work / Control Measures will only relate to the handling
of the cage once delivered to the site.


Trapping feet under castors

Cages falling off vehicle tail lifts.
Damaged/protruding metal
points/wire
Cuts, lacerations and puncture
wounds


task/activity?
staff


Delivery personnel


Cages only to be handled by trained employees.
Where cages are purchased by the Company, they must be suitable for the intended
use, have large diameter, good quality nylon or polyurethane wheels positioned for
stability, with handles away from the edges and with clearly marked load height limits.
Purchase them only from an approved supplier.
Where cages are owned by the Company, they must be maintained regularly in
accordance with manufacturer’s instructions, paying particular attention to the casters
and wheels. Records of maintenance should be retained.
Employees to stand well clear of the rear of vehicles when cages are being unloaded
by delivery personnel.
Cages to be visually checked before use, and in particular, wheels to be checked to
ensure they are free running. Goods to be off loaded onto another cage that is in good
condition from any cages that are considered unsuitable for use. Badly loaded or
overloaded cages should also be off loaded either partially or completely as
appropriate onto another cage before being moved.
Defective cages to be removed from use, isolated and labelled “Do Not Use” until
repaired.
When cages are persistently overloaded, badly loaded or in poor condition on delivery
to the unit, a Supplier Complaint must be sent to Purchasing Dept. to rectify the
situation.
Heavier goods to be stacked at the bottom of the cage to ensure stability.
Multi-shelved roll cages to be loaded from the bottom upwards with heavier goods on
the bottom shelf.
CONTINUED ON PAGE 2
DR 01/12 CSRA Pack
Ref: COM 09
Hazard
Task/Activity: Use of Roll Cages (Page 2 of 2)
Safety Risk














Cages not to be loaded above the load line or above the level where an operator can see
over the load.
Where provided, opening gates on cages must be securely in place before moving. Where
they are not provided, where necessary, straps should be used to pull the sides together
and help prevent the load from falling through the open sides.
Only one cage to be handled at a time, using the handles, if provided.
Wheels should be aligned with the direction of travel before moving the roll cage.
In most situations, cages should be pushed rather than pulled.
Where cages are to be moved in busy pedestrian areas, cages should be pulled rather than
pushed to reduce the risk of collisions, or assistance should obtained from another person.
When moving roll cages in close proximity to pedestrians a verbal warning should be given
by the person pulling the cage who must slow down and be prepared to stop where it is
apparent that the pedestrian may not have heard the verbal warning or be unaware of the
roll cage.
Ensure the pathway is clear.
Roll cages to be moved no faster than walking speed.
Wherever possible, routes with uneven surfaces, ramps or steps should be avoided. If this
is not possible, or when a cage is heavily loaded, assistance to be obtained from another
person.
Defective floor surfaces along cage routes to be reported to the responsible person
without delay.
Employees must not ride on or in cages as they can easily overbalance.
Gloves and toe-capped safety shoes to be worn when handling roll cages forms a
significant part of an employee’s daily duties.
Implement the Safe System of Work/Control Measures in Goods Receipt and Storage Risk
Assessment, Ref. MAN 11 and the manual handling safety precautions
DR 01/12 CSRA Pack
Ref. COM 10
Task/Activity: Use of Steam Cleaners
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Safety Risk
Electrical hazards
Electric shock
Contact with hot surfaces and
steam
Burns and scalds
Spillages of water/ wet
surfaces




Trailing cables
Explosion
Pressure vessels


Manual handling
Cleaning products
Steam Cleaners used in this
site are:
task/activity?
staff
Delivery personnel







Steam cleaners only to be used and cleaned by trained employees.
Manufacturer's user instructions to be followed where these are available
Steam cleaners to be maintained by competent persons and in accordance with
manufacturer's guidance where available. Pressurised steam cleaners to be inspected
in accordance with a written scheme of examination by a competent person at
Suitable Personal Protective Equipment to be worn as per manufacturer’s user
instructions. Use at all times, if damaged or mislaid, report it to your manager.
Steam cleaners always to be used in conjunction with a residual current device (RCD).
Reduce the length of trailing cables and minimise the use of extension leads by using
the nearest electrical socket outlet. Cables to be kept away from the area being steam
cleaned and behind the user.
Ensure no strain is placed on the electrical cable and connections.
Do not point the steam nozzle at any part of the body or towards any other person.
Do not direct the steam nozzle close to electrical equipment or sockets.
Wherever practicable, steam cleaners to be used when the area of floor being cleaned
will be subject to the least possible pedestrian movement. Erect suitably located
warning signs/barriers as appropriate to warn or prevent unauthorised access when
cleaning in progress. Additional warning signs will be required when cleaning
staircases. Ensure the floor is completely dry before removing signage.
Do not leave the machine unattended in a public area.
Disconnect from the mains electrical supply and ensure the cleaner is cool before
assembling, cleaning or maintaining the steam cleaner.
Implement the Safe System of Work/Control Measures in the Electrical Safety Risk
Assessment, Ref. MAN 05, COSHH Product Assessments and the manual handling
safety precautions
DR 01/12 CSRA Pack
Ref. COM 11
Task/Activity: Use of Step Stools (Page 1 of 2)
Unit No: 68717
Hazard
Safety Risk
Falling from height
Bruising
Falling objects
Bone fractures
Concussion
Manual handling
Flesh wounds
A step stool may only be used if:





Slips and Falls
There is no suitable safer alternative means to access the task
The work task is of short duration
It is used for light work where a maximum load of 10kg is carried
Employees have been trained in the correct selection, positioning and safe use,
including the carrying out of safety checks before use
A visual check has been made by the user to ensure that the step stool is in a
satisfactory condition
Step stool selection:



Must be of a suitable size for the task.
Must be suitable for the surface conditions on which it will be used, e.g. suitable for
use on smooth surfaces or floor tiles
Must have a sound slip resistant grip to the step surface
Positioning of step stool:
task/activity?
staff



Position on a firm level surface, free from loose materials, spillages and obstructions
Position where it is not at risk of being pushed or knocked by other hazards, e.g.
opening doors. If necessary, secure doors or have a person stand guard during the
task. If necessary erect suitably located warning signs/barriers as appropriate to warn
or prevent unauthorised access when in use
Position the step stool to face the work
Delivery personnel
DR 01/12 CSRA Pack
Ref: COM 11
Hazard
Task/Activity: Use of Step Stools (Page 2 of 2)
Safety Risk
Falling from height
Bruising,
Safe use of step stools
Falling objects
Bone fractures,


Concussion,
Manual handling
Flesh wounds.
Slips and Falls







The user must check that step stool is in good condition before use
If it is found to be defective it must not be used and the fault must be
immediately reported to the manager or supervisor
Never overreach when working on a step stool
Do not attempt to lift an object that is beyond personal capability
The user must face the step stool at all times when standing on and off it
Stand on the step with both feet firmly in contact with the step surface
Always wear suitable clean footwear with a good sole grip and a low heel
After use, return it to a secure place of storage
Do not leave it in the work area or any other place where it may present a
tripping hazard
DR 01/12 CSRA Pack
Ref. COM 12
Task/Activity: Storage and Use of Liquefied Petroleum Gas (LPG) in Cylinders (Page 1 of 2)
Unit No: 68717
Hazard
LPG leakage from damaged or
insecure cylinder valves and pipe
connections
Safety Risk
Fire and Explosion
Asphyxiation
Ice or cold burns to skin
General Safety Measures


Uncontrolled ignition of LPG by
nearby sources of ignition or
heat

Falling LPG cylinders
Impact and crushing injuries
Manual handling





task/activity?
staff
Assessment date:
25/01/2014
LPG cylinders and connections to be maintained in good working order by competent
persons at regular specified intervals.
Employees must be trained to follow the operating instructions and emergency
procedures before handling and using LPG in cylinders.
Vehicles (except LGP delivery vehicles), electrical equipment, bonfires or other
sources of ignition must not be allowed near LPG cylinders. The only exceptions are
items of equipment purpose-designed for use with LPG, e.g. gas fired barbecues.
Pipework or flexible hoses from cylinders to the point of use must be protected from
accidental damage and be properly supported. Where underground pipework is
installed, its location and route must be known and nothing should be permitted to be
put into the ground, which may damage the pipework.
In the event of any equipment failure or damage, the LPG cylinder and installation
must not be used. It must be reported to the LPG supplier without delay and rectified
before the LPG can be put back into use.
A “No Smoking” sign must be clearly displayed outside the designated storage area.
In the event of an LPG fire call the Fire Brigade and evacuate the area. Do not attempt
to extinguish the fire.
Suitable trolleys or sack trucks should be used to avoid manual handling of large
capacity cylinders.
CONTINUED ON PAGE 2
Delivery personnel
DR 01/12 CSRA Pack
Ref: COM 12
Hazard
Task/Activity:
Storage and Use of Liquefied Petroleum Gas (LPG) in Cylinders (Page 2 of 2)
Safety Risk
Storage of LPG in cylinders inside buildings
 Storing LPG inside buildings should be avoided wherever possible.
 If it is necessary to store LPG inside buildings the following will apply:
 LPG must not be stored in cellars or below ground level, near drains, in passageways,
on stairs or near fire exits.
 A designated storage area must be provided which is at least 1.5 metres away from
sources of ignition and combustible materials.
 The designated storage area must provide good ventilation at high and low levels to
prevent any build up of gas in the event of a leak.
 A MAXIMUM quantity of 70kgs of LPG may be stored inside buildings provided that
there are no more than 5 cylinders of between 3kg and 20kg capacity or no more than
20 cylinders of less than 3kg capacity.
 In buildings with living accommodation a MAXIMUM quantity of 15kgs may be stored
unless the separation between living accommodation and storage has 60 minutes fire
resistance partition, in which case the 70kg limit above will apply.
Storage of LPG in cylinders outside buildings
 LPG cylinders that are not part of fixed installations must be stored in a well-ventilated
place, preferably outside, in an upright position; and secured to prevent anyone tampering
with them and to prevent them falling over.
 The area around LPG cylinders must be kept clear of combustible materials. Weeds and
grass should be cut down and chlorate based weed killers should not be used because
they can be a fire hazard.
 LPG cylinders must be located outside in a secure place, at least 2 metres away from
drains, gullies and openings to cellars and other areas below ground level.
 A MAXIMUM quantity of 400kgs of LPG can be stored at least 1 metre away from
buildings, boundaries or fixed ignition sources.
 Between 400kgs and 1000kgs must be stored at least 3 metres away from buildings,
boundaries or fixed ignition sources.
 Between 1000kgs and 4000kgs must be stored at least 4 metres away from buildings,
boundaries or fixed ignition sources.
 If the buildings, boundaries or fixed ignition sources are protected by a firewall, up to
400kgs of LPG may be stored at less than 1 metre distance; and between 400kgs and
4000kgs may be stored at least 1 metre distance.
DR 01/12 CSRA Pack
Ref. COM 13
Task/Activity: Use of Trolleys, Sack Trucks etc
Unit No: 68717
Hazard
Safety Risk
Back, muscle and upper
limb strains
Falling loads




Striking people, stationary
objects and structures
Impact injuries
Cuts and bruises
Overloaded and unevenly
loaded trolleys and sack
trucks
Uneven and sloping routes
Possible fractures to
bones
task/activity?
staff










Trolleys to be used only by trained employees.
Trolleys to be maintained by competent persons and in accordance with
Wheels and castors maintained in a clean condition to ensure their free
running.
Wheels to be checked to ensure they are free running before use.
Floors and walkways to be maintained to keep them clear of obstructions.
Trolleys to be loaded so that the way ahead can be seen.
Trolleys must not be overloaded to prevent the` risk of it collapsing.
Loaded trolleys to be moved by pushing rather than by pulling whenever
possible.
Two people to move trolleys with heavy loads, over uneven surfaces, over
slopes and kerbs, through heavy or narrow doorways and passageways or
through crowded areas.
Hot food and liquids to be securely contained on trolleys to prevent spillage
where they are to be taken over uneven or sloping surfaces.
Spillages to be cleaned up as they occur and wet floor warning signs used
when appropriate.
Trolleys must not be carried up or down steps or stairs.
Implement the manual handling safety precautions
Delivery personnel
DR 01/12 CSRA Pack
Ref. COM 14
Task/Activity: Use of Tugs
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Overloaded or unbalanced
loads
Driving too fast and/or
cornering too sharply
Safety Risk
Tug overturning and
collisions with other
vehicles, pedestrians and
fixed objects, resulting in:

Defective or incorrectly fitted
couplings

Battery acid leakage in the
event of an accident
Manual handling

Death and serious
injuries to driver (and
occupants) of vehicle
Death and serious
injuries to drivers of
other vehicles and
pedestrians
Damage to vehicle and
property.
Struck by falling/moving
object
Acid burns
task/activity?
Delivery personnel













Tugs only to be operated by trained employees aged 18 years or over.
Tugs to be maintained by a competent trained person, in accordance with
manufacturer’s guidance, where available
The maximum number of containers that may be towed at a time should be
established and communicated to all drivers, taking into account site layout and
conditions. Wherever practicable, designated safe routes around the site should
be established, documented and communicated to all drivers.
Drivers to notify their line manager of any circumstances including medical
conditions or medication being taken that may affect their ability to drive.
Drivers must not drive tugs whilst under the influence of alcohol or drugs.
Drivers to carry out basic safety checks before using vehicles (brake operations,
horn, mirrors, light operation, indicators and reversing alarms where fitted).
Drivers to complete the Weekly Vehicle Checklist.
Drivers to check security of couplings between tug and trailer and between trailers
before moving off.
All defects that may affect health and safety to be reported and remedied before
further use. Records of all repairs and servicing to be maintained.
Drivers to obey normal road traffic regulations, Highway Code, site-specific
regulations as appropriate when driving the vehicle.
Sufficient time must be allowed for the journey to be made without the need for
undue speed.
When tugs are left unattended they must be parked in a safe place with the
parking brake on and the ignition keys removed.
Implement the Safe System of Work/Control Measures in the Charging Lead-Acid
Batteries, Ref. COM 02, Risk Assessment and the safety precautions in the
Workplace Transport Assessment and the manual handling safety precautions
IMPORTANT - This risk assessment should be reviewed every 12 months, or whenever there is a significant change in the task or activity and following any accident
or incident involving this task or activity. This risk assessment must be retained for a period of 3 years.
DR 01/12 CSRA Pack
Ref. COM 15
Task/Activity: Use of Hand-Pallet Trucks
Unit No: 68717
Hazard
Safety Risk
Back, muscle and upper
limb strains



Crushing injuries to feet





Falling loads
loaded trucks
Impact injuries
Cuts and bruises
Uneven and sloping routes
Delivery personnel



Possible fractures to bones
task/activity?
staff






Pallet trucks to be used only by trained employees.
Pallet Trucks to be maintained by competent persons and in accordance with
manufacturer's guidance.
Wheels and castors maintained in a clean condition to ensure their free running.
Wheels to be checked to ensure they are free running before use.
Floors and walkways to be maintained to keep them clear of obstructions.
Pallet truck forks to be fully engaged under the pallet before lifting
Pallet trucks must not be overloaded. Employees must be trained to be able to test or
assess the weight of a pallet before moving it.
Loaded pallet trucks to be moved by pulling rather than by pushing, except when
manoeuvring in tight situations.
Avoid using pallet trucks on slopes or uneven surfaces, where possible. Obtain
assistance if necessary.
Employees must ensure that the load is stacked securely. Do not continue with
moving if the load becomes unstable. Get assistance.
Employees must ensure that surrounding area is clear of risk of trapping people’s feet
before lowering.
When not in use, pallet trucks must be safely stored away from walkways, fire escape
routes and traffic routes.
Spillages to be cleaned up as they occur and wet floor warning signs used when
appropriate.
Implement manual handling safety precautions.
Employees operating pallet trucks must wear safety footwear with reinforced toe caps.
Employees must not ride on the load or the forks.
PORTANT - This risk assessment should be reviewed every 12 months, or whenever there is a significant change in the task or activity and following any
DR 01/12 CSRA Pack
Ref. COM 16
Task/Activity: Vacuuming & Suction Cleaning
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Electrical hazards
Safety Risk
Electric shock



Wet floors

Trailing cables

Equipment used in this
site is:



task/activity?
staff
Delivery personnel



Employees to be trained in the use of vacuum cleaners and in correct cleaning
method.
Follow manufacturer’s user instructions, where these are available.
Vacuum cleaners to be maintained by competent persons and in accordance
with manufacturer’s guidance where available.
Ensure all spillages cleaned up prior to vacuuming (unless using a specific wet
and dry vacuum cleaner)
Provision and use of nearest electric power sockets to reduce length of trailing
cables and to minimise the use of extension leads. Cables to be placed as
close to edge of room as possible to reduce tripping hazards. Particular care
must be taken when using equipment on stairs.
Ensure no strain placed on the cable and connections.
unauthorised access when vacuuming in progress. Additional cleaning signs
will be required for staircases.
Floor cleaning carried out at a time when least number of people likely to use
the area.
Return equipment to designated storage location after use, clean thoroughly
and store correctly.
Disconnect from mains electrical supply when cleaning the appliance, changing
the dust bag or maintaining filters.
Implement the Safe System of Work/Control Measures in the Electrical Safety
Risk Assessment, Ref. MAN 05, including regular PAT safety testing and the
manual handling safety precautions.
DR 01/12 CSRA Pack
COM 17
VIOLENCE AT WORK RISK ASSESSMENT
This violence at work risk assessment must be completed and any identified actions implemented so as to ensure that arrangements are in place to
minimise risks to employees, so far as is reasonably practicable.
Review this assessment every 12 months or sooner if there are any significant changes in the likelihood of a violent incident or changes in work
arrangements and following any violence at work incident.
Site Name: KIA OVAL
Date of Assessment: 27/01/2014
Unit No: 68717
Date of Review: 26/01/2015
SITUATIONS TO CONSIDER
Targeted or opportunist theft, armed
robbery or thief caught in the act
during normal service within a unit
that may lead to violence






Targeted or opportunist attack when
carrying money outside the unit




DR 01/12 CSRA Pack
If practicable, handle money behind locked a door
Avoid lone working
Provide panic buttons in rooms where handling
large amounts of cash is unavoidable
Do not offer resistance to the thief, comply with
demands, hand over requested goods/money and
do not give chase
Be observant so as to be able to describe events,
assailants etc in order to assist the police in
apprehending the thief
Call for assistance as soon as it is safe to do so
and call the police
Whenever possible, use a security collection
company to collect cash
Two people to take money from the unit
Use a vehicle rather than going on foot
Vary routes and times
ACTIONS/COMMENTS
Strong Room- Has two sets of doors and follows and airlock security procedure
Money to be handled in locked cash office
Police can be contacted on 9-999
Two people to take money from the unit
Vary routes and times
Ref. COM 17
Unprovoked attack, possibly alcohol,
drug or mental illness influenced







Unprovoked attack of domestic
employees or other employees
working in acute mental healthcare
situations or other work situations
where they may be at risk of violent
attack



DR 01/12 CSRA Pack
Avoid lone working
Employees to be trained to deal with difficult
customers
Keep calm and do not provoke the person
Comply with demands, hand over requested goods
and do not offer resistance
Provide panic buttons where unprovoked attack is
possible
Manoeuvre so that there is a barrier or locked door
between employee and the attacker
Call for assistance as soon as it is safe to do so
and call the police
Employees may need to be trained in diffusion
techniques and post incident action
Personal attack alarms may need to be carried by
employees at all times. Where alarms are used,
these must be tested regularly and spare batteries
always held in stock
Client organisations are responsible for the
assessment of the risks presented to employees
and contractors by individual patients or residents.
Appropriate control measures/safe systems of
work must be communicated to Company
employees for implementation before entering a
secure or “at risk” area. This communication
process may need to occur on a daily basis as new
residents or patients may present different risks.
ACTIONS/COMMENTS
Use of duty manager phone, 07557191106
Police can be contacted on 9-999
Challenge 25
N/A
Ref. COM 17
Employee taken as hostage by
opportunist or as a result of a
targeted attack






Serious or persistent verbal abuse



Avoid lone working
Avoid leaving the unit alone, especially at night,
e.g. to take out rubbish
Provide panic buttons and operate if it is safe to
Do not offer resistance, comply with demands as
far as is possible
Be observant so as to be able to describe events,
assailants etc in order to assist the police in
apprehending the assailant
Call for assistance as soon as it is safe/practicable
to do so and call the police
Keep calm and do not provoke the person
Employees to be trained to deal with difficult
customers
Call for assistance as soon as it is safe/practicable
to do so, and if appropriate, call the police
ACTIONS/COMMENTS
Use of Duty manager phone- 07557191106
Provide cab after 12.00am for every employee
Always have security onsite
Staff members need to call manager in this situation;
told in induction
DR 01/12 CSRA Pack
Ref. COM 18
Task/Activity: Use of Waste Compactors
Unit No: 68717
Hazard
Trapping
Entanglement
Safety Risk
Cuts
Crushing injuries
Amputation of
hands/fingers



Electrical Hazards
Electric shocks
Manual handling
Waste Compactors used
in this site are:
1 waste compactor






task/activity?
staff

Equipment only to be used and cleaned by trained persons who are 18 years
of age or over.
Compactors to be used, cleaned and maintained in accordance with
Equipment to be fitted with all necessary guards and safety interlocks, which
must be in good working order
All operating switches to be conveniently accessible to the user
Only waste items for which the compactor is designed to compress are to be
placed into the machine, e.g. no aerosol cans or other pressurised containers.
A sign to be displayed adjacent to the machine and in view of the operator
stating “Unauthorised persons not to use this machine”.
Waste compactors to be isolated from the power supply before cleaning and
before attempting to remove any obstruction.
The area around the waste compactor to be maintained in a clean and tidy
condition.
Implement the Safe System of Work/Control Measures in Disposal of General
Waste, Ref. COM 06 and Electrical Safety, Ref. MAN 05 Risk Assessments,
including an annual PAT test, if appropriate.
Implement the manual handling safety precautions.
Delivery personnel
DR 01/12 CSRA Pack
Ref. COM 19
WORKPLACE TRANSPORT RISK ASSESSMENT
This workplace transport risk assessment must be completed and any identified actions implemented so
as to ensure a safe place of work and to comply with the requirements of applicable health and safety
legislation.
Answer each question either Yes, No or Not Applicable. Where a No answer is given, consider the
possible management actions suggested and record what action is taken in the Action/Comments column.
Review the assessment annually or sooner if there are significant changes to the workplace or in working
arrangements. A review is also necessary following a workplace transport related incident.
Unit Name: KIA OVAL
Unit No: 68717
Assessed By:
Date of Assessment:
Matters To Consider
Y/N or
NA
Possible Management
Action if “No”
1. The Workplace
Suitability of the site layout for vehicle and
pedestrian activities:
Ensure drivers are aware of
the risks to pedestrians
Consider alternative routes.



Are vehicles and pedestrians kept safely
apart?
Are routes wide enough for the types and
number of vehicles using them?
Where appropriate, is a one-way traffic
system in operation?
Consider using smaller/
narrower vehicles
Consider implementing a
one-way traffic system
Maintenance of vehicle traffic routes:



Are routes well constructed with firm
and even surfaces?
Are routes free from obstructions and
other hazards?
Are vehicle routes well maintained?
Report obstructions and
hazards and/or arrange
for their removal
Ensure routes/road
surfaces are maintained
in good condition
Suitability of safety features provided
on vehicle traffic routes:





Where necessary, are road junctions
marked to indicate right of way?
Where necessary, are there direction
signs, speed limit signs, stop and/or
give way signs?
Where necessary, are fixed mirrors
installed on blind bends or corners?
Where necessary are road humps
installed to reduce vehicle speed?
Where necessary are barriers and
clearly marked pedestrian routes
used to keep vehicles and
pedestrians apart?
DR 01/12 CSRA Pack
Consider installing road
traffic signs, mirrors, road
humps, barriers where
required, clearly marked
pedestrian routes.
Actions/
Comments
Ref. COM 19
Matters To Consider
Y/N or
NA
Possible Management
Action if “No”
2. The Vehicles
Safety and suitability of vehicles for
the work for which they are being
used:








Do vehicles have suitable and
effective service and parking brakes?
Do they have windscreens with wipers
and suitable external mirrors to
provide good all-round vision?
Are they provided with horns, lights,
reflectors, reversing lights and other
necessary safety features?
Do seats have suitable seat belts that
are safe and provide driver comfort?
Are there guards on dangerous parts
of vehicles, e.g. exposed exhaust
pipes, chain drives?
Is PPE provided to protect against bad
weather conditions, against cold, dirt,
dust, fumes or excessive noise and
vibration?
Is there a safe means of access to and
exit from the cabs and other parts that
need to be reached?
Is the driver protected against injury in
the event of a vehicle overturn or from
falling objects?
Ensure that all vehicles
are suitable for the
purpose intended.
This may include a
enclosed, soundproof
cab, cab heater etc
Vehicle maintenance procedures:



Do drivers carry out basic safety
checks before using vehicles?
Is the Weekly Vehicle Check
completed?
Is there a regular maintenance
programme for each vehicle at set
intervals of time or mileage, including
thorough examinations of hydraulic tail
lifts?
DR 01/12 CSRA Pack
Implement daily vehicle
checks
Implement and record
Weekly Vehicle Checks
Ensure vehicles are
maintained in
accordance with legal
requirements,
manufacturer’s
recommendations and
MOT tested when
required
Actions/
Comments
Ref. COM 19
Matters To Consider
Y/N or
NA
Possible Management
Action if “No”
3. Drivers and other employees
Driver selection and training:



Is drivers’ previous experience
checked and are they tested to
ensure they are competent?
Are drivers trained how to perform the
job and given site-specific information
about hazards, speed limits,
appropriate parking and loading areas
etc?
Is there a planned programme of
refresher training for drivers and other
employees to ensure their continued
competence?
Drivers to complete the
Driving Whilst on
Company Business Risk
Assessment
Carry out site and vehicle
specific training
Carry out refresher
training as appropriate
Licences and certificates:

Do drivers possess the necessary
licences or certificates for the vehicles
they are authorised to drive?
(e.g. Forklift trucks, Public Service Vehicles,
HGV’s etc)
Ensure that drivers have
the necessary licences or
certificates, or arrange
training for them to gain
applicable qualifications.
Prohibit the use of
applicable vehicles until
licence or certificate has
been obtained
Driver work activities:





Do drivers drive with care, e.g. use
correct routes, drive within the speed
limit and follow site rules?
Do they park safely and in safe
locations?
Do employees use safe working
practices, e.g. when
loading/unloading, carrying out
maintenance checks etc?
Do drivers and other employees have
sufficient time to complete their work?
Do drivers take regular breaks from
driving to avoid fatigue?
Check driver habits and
take appropriate
remedial action to correct
unsafe driving
Allocate sufficient time
for tasks to be completed
Ensure drivers take
breaks from driving at
least every 2 hours
Visiting drivers:

Are visiting drivers made aware of
site rules?
DR 01/12 CSRA Pack
Ensure all drivers are
made aware of site rules
on arrival at the site
Actions/
Comments
Ref. COM 19
Matters To Consider
Y/N or
NA
Possible Management
Action if “No”
4. Vehicle activities
Reversing manoeuvres:
 Are drive-through drop off/collection
points available so that the need to
reverse vehicles is avoided?
 Can non-essential personnel be
excluded from areas where vehicle
reversing is common?
 Where visibility is limited or where
pedestrians are present, is a signaller
(banksman) available to direct
reversing vehicles?
 Do vehicles have reversing alarms
fitted?
Consider alternative drop
off/collection points, or
improve the layout of
existing points to provide
a drive through facility
Exclude non-essential
personnel from reversing
areas
Ensure competent
banksmen are available
to direct reversing
vehicles in high risk
areas
Fit reversing alarms
where practicable
Parking:


Do drivers use designated parking
areas?
Do they always ensure that the
handbrake is applied and that
vehicles are secure with the ignition
key removed before leaving them?
Ensure all drivers park
vehicles safely and
securely
Loading/Unloading:







Are loading/unloading operations
carried out in areas away from
passing traffic, pedestrians and
others not involved in the operation?
Are loading/unloading activities
carried out on ground that is flat, firm
and free from pot holes?
Are vehicle handbrakes applied and
where necessary, vehicles stabilised
to prevent unsafe movements during
loading/unloading?
Are vehicles loaded/unloaded so that
the load is evenly spread to avoid
vehicle instability?
Are checks made to ensure that
vehicles are not loaded beyond their
capacity?
Can people load/unload vehicles
without the need to climb on top of
the vehicle or load?
Do vehicles with hydraulic tail lifts
have protective edges to stop loads
rolling off?
DR 01/12 CSRA Pack
Ensure loading/unloading
operations do not put
drivers, pedestrians or
others at risk
Repair defective
surfaces, or consider
alternative loading/
unloading areas
Ensure drivers park
vehicles securely
Ensure the load capacity
is not exceeded and that
loads are evenly
distributed in the vehicle
Provide suitable safe
access equipment
Fit protective side strips
to tail lifts.
Actions/
Comments
Ref. COM 19
Matters To Consider
Y/N or
NA
Possible Management
Action if “No”
4. Vehicle activities (Cont’d)
Avoiding overturns:

Are drivers made aware of any
physical features on routes that may
cause the vehicle to overturn if care is
not taken when driving?
Vehicles can overturn when travelling on:
 Slopes that are too steep
 Slippery surfaces
 Soft ground or uneven terrain
 Kerbs, steps and other edges
Ensure drivers are made
aware of any physical
features on routes where
there is any risk of
vehicles overturning
Are drivers instructed not to drive too fast
around corners and on parts of routes
where the vehicle could overturn?
Ensure drivers are
trained and instructed to
drive at safe speeds
Do drivers wear seat belts or suitable
restraints and are they instructed not to
jump from a vehicle if it starts to overturn?
Ensure drivers wear seat
belts or restraints and
that they do not try to
jump from a vehicle that
is falling over
Are suitable vehicles used for the task
and are they loaded in such a way that
the vehicle does not become unstable?
Ensure that the correct
vehicles are used for the
load being transported
5. Falls from vehicles
Avoiding falling from vehicles:



Can the need to climb onto the load,
on top of the vehicle or onto the
vehicle loading / unloading area be
avoided?
Can vehicle operating controls be
used by standing at ground level?
Can maintenance tasks and vehicle
checks be carried out at ground
level?
Ensure loading/unloading
can be carried out in a
safe manner.
Retro-fit controls to a
more suitable position on
the vehicle
Use gantries, catwalks
etc
Avoiding slips, trips and falls:



Are spillages around vehicles parking
& unloading points cleaned up as
soon as they occur?
Are floor areas/walkways around
vehicle parking & unloading points
kept free from pot holes, loose items
and other tripping hazards?
Are internal vehicle floor surfaces and
cab steps cleaned regularly to keep
them free of grease, oil, mud, food
debris and other contaminants?
DR 01/12 CSRA Pack
Ensure floor areas and
walkways around vehicle
parking & unloading
points, cab steps and
internal vehicle floor
surfaces are properly
maintained and free of
slip and trip hazards.
Actions/
Comments
Ref. COM 19
Matters To Consider
Y/N or
NA
Possible Management
Action if “No”
Actions/
Comments
5. Falls from Vehicle (Cont’d)
Avoiding slips, trips and falls (Cont’d):

Is suitable cleaning equipment made
available?

Are drivers provided with slip resistant
safety footwear?

In refrigerated vehicles, is the floor
kept free from water and ice as much
as possible?
Getting on and off vehicles:
Ensure adequate
cleaning equipment is
provided at the loading
area or on the vehicle
and that drivers receive
training in cleaning tasks
Provide suitable slip
resistant safety footwear
Avoid keeping the doors
open when not required
and ensure vehicle cab
operating at correct
temperature
Are drivers and other vehicle users
trained and instructed to get on and off
vehicles safely?
Training/instructions should include:
 Do not jump down
 Always use steps and handholds if
provided whilst facing the vehicle
 Before stepping off the vehicle, check
for uneven surfaces such as kerbs or
potholes
Ensure drivers and other
users receive training
and instruction on getting
on and off vehicles
6. Management and Supervision

Are drivers and visiting drivers made
aware of on-site transport and vehicle
safety rules?

Are sanctions applied when safety
rules and safety standards are not
maintained?

Are drivers adequately supervised to
ensure that they drive with care,
follow correct routes and observe site
speed limits?
Are vehicle faults and defects
reported on the Weekly Vehicle
Checklist dealt with promptly?


Do managers and supervisors set a
good example by always adhering to
safety rules themselves?
Ensure that
arrangements are in
place to inform all drivers
of on-site rules and
safety standards
Ensure that sanctions
are applied when
necessary by following
Company disciplinary
procedures
Carry out routine stop
checks around site
Ensure all faults are dealt
with and that no unsafe
vehicles are used until
made safe.
Lead by good example at
all times.
DR 01/12 CSRA Pack
Ref. COM 20
Task/Activity: Use of Stepladders (Page 1 of 4)
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Safety Risk
Falling from height
Death, bruising, bone fractures,
concussion, flesh wounds.
Suitable activities for using stepladders
Falling objects
Manual handling
Wherever possible, working at height and working from stepladders should be avoided, for
example, by storing items at lower levels, taking items down to ground level to repair/maintain etc.
Where working at height cannot be avoided precautions must be taken to prevent a person from
falling.
A stepladder may only be used if:
 There is no suitable safer alternative means to access the task, e.g. fixed scaffold or tower
scaffold, scissor lift, cherry picker etc; and
 The work task is of short duration and the stepladder is in one position for no more than 30
minutes.
 It is used for light work where a maximum load of 10kg is carried on the stepladder.
 Employees using stepladders are physically fit and have been trained in their correct
selection, positioning and safe use, including the carrying out of safety checks before use.
 The stepladder details are entered onto the Stepladder Register and a Management Safety
Check has been carried out within the last 6 months. (See page 4 of this risk assessment)
 A visual check has been made by the user to ensure that the stepladder is in a satisfactory
condition.
task/activity?
staff
Stepladder selection
 Stepladders must be of a suitable size for the task.
 Stepladders must be suitable for the surface conditions on which they will be used, e.g.
suitable for use on smooth surfaces or floor tiles, referring to the manufacturer’s user
instructions.
 If the total load on a stepladder is greater than 95Kg (including the person), a stepladder rated
as Class 1 (Industrial) or to EN: 131 must be used.
Delivery personnel
CONTINUED ON PAGE 2
DR 01/12 CSRA Pack
Ref. COM 20
Hazard
Safety Risk
Positioning of stepladders






Stepladders must only be used on firm level ground, free from loose materials, spillages and
obstructions.
Stepladders must be positioned where they are not at risk of being pushed over by other
hazards, e.g. opening doors or windows. If necessary, secure doors and windows or have a
person stand guard during the task.
unauthorised access when in use.
Ensure that the platform, where provided, is locked into position on the rear cross tube.
Ensure that the stepladder is fully opened with cross-members or ropes fully extended.
Stepladders must not be placed on moveable objects such as pallets, bricks, lift trucks, tower
scaffolds, vans, or mobile elevating work platforms.


Wherever practicable, position the stepladder to face the work.
Where facing the work is not practicable and where the work on stepladders imposes a
side loading, e.g. drilling, either securely tie the stepladder to prevent it tipping over or
ensure that another person holds the stepladder securely.

Stepladders must not be used in strong winds or in adverse weather conditions where there is
an increased risk of slipping on the rungs, e.g. heavy rain, ice or snow.
CONTINUED ON PAGE 3
DR 01/12 CSRA Pack
Ref. COM 20
Hazard
Safety Risk
Safe use of stepladders

The user must check that stepladders are in good repair before use (rubber feet in place
and not damaged; no damage to steps, platform or cross tubes; no damage to bracings).

If a stepladder is found to be defective it must not be used and the fault must be immediately
reported to the manager or supervisor.
When using a stepladder the user must avoid standing on the top three steps, unless a suitable
handrail is available or there is a safe working platform with a handrail.




Do not stand on the top handrail or cross tubes.







The user must face the stepladder at all times when going up or down.
Tool belts or carriers should be used to reduce the risk of dropping tools.
Never overreach when working on a stepladder.
Never leave stepladders unattended where there is a risk of unauthorised persons using them.
Always wear suitable clean footwear when using stepladders.

Ask for assistance if required, to hold the stepladder.
Do not attempt to lift an object that is beyond personal capability whilst standing on a
stepladder.
Do not “jump” the stepladder to move it, always reposition it from the ground.
After use, return the stepladder to a secure place of storage, protected from the effects of the
weather.
Implement the Safe System of Work/Control Measures in Lone Working Risk Assessment, Ref.
MAN 13 and the manual handling safety precautions
For further guidance refer to the HSE Guidance Section of the Catering Health and Safety
Manual in Compass Directory on the Intranet:
 HSE Indg documents 401, 402, 403 & 405 relating to working at heights and use of ladders
and stepladders
Stepladder Register and Safety Check is on Page 4
DR 01/12 CSRA Pack
STEPLADDER REGISTER AND SAFETY CHECK
Ref. COM 20
Site Name: KIA OVAL
Unit No: 68717
STEPLADDER DETAILS
Stepladder Number:
Stepladder Make/Type:
Duty/Weight/Class Rating:
Date first put into use:
6 MONTHLY MANAGEMENT SAFETY CHECK
Date
Condition of Stiles
and Steps
Missing or Loose
Rivets
Satisfactory
Yes
No
Satisfactory
Yes
No
Condition of
Bracings/Crossmembers/Ropes
Satisfactory
Yes
No
Condition of Feet
Signs of Corrosion
Correctly Stored
Satisfactory
Yes
No
Satisfactory
Yes
No
Satisfactory
Yes
No
Where stepladders are in an unsatisfactory condition record corrective active taken:
This Stepladder Register and Safety Check must be retained for a period of 3 years
DR 01/12 CSRA Pack
Ref. CAT 01
Task/Activity: Baby Food and Baby Bottle Warming (Page 1 of 2)
Unit No: 68717
Hazard
Safety Risk
Heating baby food and/or
baby bottles
Burns and scalds
Hot food and liquids
Shock and burns from
electrically heated
warmers
General Safety Measures

Electrical hazards


Spillages
Type of baby food warmers
in use in this site are:
Slips and falls from
spillages



task/activity?
staff

Where baby food warmers and bottle warmers are used, only proprietary
equipment that is designed for this purpose must be used.
Drinks in baby bottles must only be heated in a baby bottle warmer - not in a
microwave oven
Manufacturer's instructions on the use and cleaning of baby food warmers and
baby bottle warmers must be followed.
Baby food warmer and baby bottle warmer components must be complete,
particularly with regard to water-jacket stoppers, correctly sized beakers and
lids etc, and maintained in good condition.
Where hot water is used in the food warmer or bottle warmer, care must be
taken to ensure that the container or reservoir is filled to the correct level to
avoid an overflow of hot water when the bottle or food container is placed into
it. Any stoppers or retaining screw tops must be securely in place to avoid
leakage.
Electrical baby food warmers and bottle warmers must undergo electrical
Portable Appliance Testing (PAT) on an annual basis where appropriate, which
must be carried out by a competent person. In addition employees must also
visually check the equipment before it is used to ensure that all wiring and
plugs are secure and free from signs of damage.
Spillages must be cleaned up without delay to reduce the risk of slipping
accidents.
Delivery personnel
CONTINUED ON PAGE 2
DR 01/12 CSRA Pack
Ref: CAT 01
Hazard
Task/Activity: Baby Food and Baby Bottle Warming (Page 2 of 2)
Safety Risk
Baby Food Warming and Baby Bottle Warming by Customers





Baby food provided by customers may be heated using a proprietary baby food warmer or
by using a microwave oven.
Baby bottles may only be heated using a proprietary baby bottle warmer.
Do not use microwave ovens for warming baby bottles.
Customers using the baby food warming or baby bottle warming equipment must be given
verbal or written instructions on its correct use and to place the warmer onto a firm level
surface away from children and other persons who may cause it to fall over.
Where microwave ovens are provided for customers to use to reheat baby food the
Customer Notice “Baby Food Warming” must be displayed next to the microwave oven.
Baby Food Warming and Baby Bottle Warming by the Catering Team






Always follow the heating instructions on the product label.
Baby food and baby milk or drinks must not be overheated. They only require to be slightly
warmed to be a comfortable temperature for the baby.
If the label indicates that the product is suitable for microwave heating, extreme care must
be taken not to overheat the food.
When using a microwave oven to warm baby food, ensure:
 Extreme care to be taken not to overheat baby food
 Only reheat baby food a short time then stir the food, checking that it is at the
desired temperature for the baby. If further heating is required repeat the process
until the desired temperature is reached.
 Do not place metal items such as spoons, lids etc into the microwave oven.
 Follow baby food manufacturer’s heating instructions where provided.
Drinks in baby bottles must not be heated in a microwave oven.
The parent or guardian must be advised that they are responsible for checking that the
baby food or drink is at the correct temperature before feeding the baby.
DR 01/12 CSRA Pack
Customer Notice
Baby Food Warming
The microwave oven is provided for you to use for baby food warming.
Please read all instructions carefully before using the microwave oven.
Please do not use the microwave oven for warming baby milk or
other drinks.
Microwave Oven – Instructions for Use
Follow heating instructions on the baby food product label where
provided.
Transfer the contents of the baby food jar into the dishes or cartons
provided using a plastic spoon.
If you are using your own dish, ensure it is microwave proof and it
contains no metal parts. Do not place metal items such as spoons or lids
in the microwave oven.
Place the dish in the centre of the microwave oven compartment.
Set the power setting and timer on the oven and heat for the required
time. If you are unsure how to do this, please ask a member of the
catering team for assistance.
After heating, stir the food thoroughly before serving to the baby.
CAUTION – If baby food is heated in the microwave oven for too long it
can become extremely hot.
Test the temperature of the food before serving to the baby, to ensure it
is at the right temperature.
Customers are reminded that in using these facilities, you are doing
so entirely at your own risk, you accept full responsibility for any
food that is prepared and for checking the temperature of any food
before serving it to a child.
Ref. CAT 01a
DR 01/12 CSRA Pack
Ref. CAT 02
Task/Activity: Use
Unit No: 68717
Hazard
of Bag and Sandwich Sealers
Safety Risk
Contact with hot surfaces
and hot wires
Burns
Electrical hazards
Electric shock
Trailing cables
Trips and falls








Sealers only to be used by trained employees.
Sealer to be isolated from the mains electricity supply before carrying out any
cleaning and before changing the hot wire.
Only trained employees permitted to change the hot wire.
Sealers to be placed on a stable, level surface, away from the edge and at a
convenient height for the user.
Electrical lead to be positioned where it will not be accidentally pulled causing a
strain to be placed on the lead or connections, or create a tripping hazard.
Assessment, Ref. MAN 05, including an annual PAT test.
task/activity?
staff
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 03
Task/Activity: Use and Cleaning of Bagel Sabers
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Contact with sharp edge of
cutting blade
Safety Risk











task/activity?
staff
Bagel sabers only to be used by trained employees.
Bagel sabers only to be dismantled and cleaned by trained employees of 18
years of age or over.
Bagel slicers to be maintained and cleaned in accordance with manufacturer's
guidance where available.
Follow manufacturer's user instructions, where these are available
Bagel sabers must be used on firm level surfaces with adequate workspace.
Bagel sabers must only be used for slicing bagels and not for slicing any other
item of food.
The bagel must always be pushed towards the cutting blade with the sliding
pushing plate and not with the fingers
Should a bagel become stuck inside the machine, it must be removed by
pushing it from the outlet end towards the front using a suitable blunt push stick
and keeping the fingers clear of the cutting edge.
Blades to be replaced promptly when the cutting edge becomes blunt.
Blades on the saber only to be replaced by trained employees and in
accordance with manufacturer’s instructions.
Great care to be taken to avoid contact by the fingers with the cutting edges of
the blades when cleaning the slicer or changing the blades.
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 04
Task/Activity: Barbecues
Unit No: 68717
Hazard
Hot surfaces, utensils and
equipment
(LPG and Charcoal)
Hot foods and liquids
Food spillages
Safety Risk
Burns and scalds
Wet, slippery surfaces







Obstructions/Tripping
Hazards
Explosion & fire

Liquefied Petroleum Gas (LPG)
Manual Handling
task/activity?
staff
Delivery personnel











Gas barbecues to be maintained in good working order by competent persons.
Where possible, supplier to set up and dismantle gas barbecues.
Only trained employees to operate the barbecue
Barbecue to be sited away from buildings and adjacent windows kept closed.
Site of barbecue to be as dry as reasonably practicable and clear of obstructions that may
cause tripping accidents.
Barbecues and LPG cylinders to be sited on a firm, level surface where unable to be
accidentally interfered with and secured to prevent them from falling over.
Check for gas leaks to be carried out immediately prior to use by listening for a hissing
sound, smelling for gas and by applying a 50/50 solution of washing up liquid and water
onto hose connections and looking to see if “bubbles” form.
Customers to be kept well clear of hot surfaces by using barriers and/or suitable signage if
necessary. Congestion around the barbecue minimised by organisation and supervision of
customer traffic routes. Clear route from kitchen to barbecue to be maintained.
Cooking utensils to be stored so that they cannot fall or cause a tripping hazard..
Long handled utensils to be used to maintain hands and arms a safe distance from hot
food and equipment when cooking.
Chefs to wear jackets/tunics with long sleeves.
PPE to be used e.g. oven gloves/cloths that are dry and in good condition
Barbecues must not be left unattended during cooking.
Sufficient tables or work surfaces to be provided for food and equipment not being cooked.
A sufficient number of suitable bins to be provided for waste.
Food spillages to be cleaned up as they occur and warning signs used when appropriate.
First aid facilities to be readily available, including clean cold water for the treatment of
burns and scalds.
Fire fighting equipment to be readily available.
Implement the Safe System of Work/Control Measures in the Cooking Risk Assessment,
Ref. CAT 15, Storage and Use of LPG in Cylinders Risk Assessment, Ref. COM 12 and
DR 01/12 CSRA Pack
Ref. CAT 05
Task/Activity: Cleaning, Filling and the Use of Hot & Cold Beverage Dispensing Machines
Unit No: 68717
Hazard
Safety Risk
Contact with hot liquids and
hot cups
Scalds
Burns
Ingestion and skin contact
with cleaning chemicals
Electrical hazards
Electric shock
Spillages
Slips and falls
Manual handling











task/activity?
staff
Assessment date:
25/01/2014



Beverage dispensers to be sited so that people can use them without over reaching and
without being jolted by others.
Where customers dispense their own beverages, display warning signage such as “Liquids
dispensed are hot. In order to prevent scalds keep your hands and other body parts out of the
delivery area until the drink has finished dispensing”.
Beverage dispensers to be maintained by competent persons and in accordance with
Dispensers with pressurised water boilers fitted are to be inspected by a competent person in
accordance with a written scheme of examination.
Thermostatic controls set to dispense hot drinks in accordance with manufacturer’s
recommendations.
Dispensers to be cleaned and filled only by trained employees.
Provision and use of a suitable container or safe means of carrying hot beverages to prevent
burns or scalds, e.g. trays, cup holders/clutches, saucers, polystyrene or heat resistant cups.
Appropriate PPE to be worn when cleaning.
Dispensing machines must not be left unattended when automatic cleaning programmes are in
progress. Where this is not practicable, warning signs or physical barriers are to be used to
prevent drinks being dispensed when cleaning chemicals are in the machine.
Cups used for beverages must be of a suitable size so that drinks do not overflow when being
dispensed or held
Spillages cleaned up as they occur and wet floor warning signs used when appropriate.
Implementation of “COSHH” procedures when using cleaning chemicals.
Implementation of the Safe System of Work/Control Measures in Electrical Safety Risk
Assessment, Ref. MAN 05, including an annual PAT test and manual handling safety
precautions when handling large water refill bottles and other heavy items.
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 06
Task/Activity: Use of Gas Blowtorch (for caramelising/searing/browning purposes) Assessment date: 25/01/2014
Unit No: 68717
Hazard
Leakage of gas due to poorly
fitting canister, canister
damage or inadvertent flame
extinguishing.
Hot equipment and flame, hot
food
Overheating of gas canister
Safety Risk
Explosion and fire
Burns and traumatic injuries
due to fire and explosion and
contact with hot parts of the
blowtorch, the flame and hot
food
Damage to property.
Explosion due to overheating
of the gas canister.
task/activity?
staff
Delivery personnel
Accidental ignition of
flammable materials during
use.


Blowtorch only to be used by trained employees.
Blowtorch must be assembled and used in accordance with the manufacturer’s
instructions where available. This may include:



















Hold the blowtorch in an upright position when lighting it.
Ensure that you are ready to light the flame as soon as the gas is turned on.
Use the blowtorch in a well-ventilated area.
Use the blowtorch away from flammable materials.
Always hold the blowtorch by the handle.
Ensure that food being seared is placed on a non-flammable surface e.g. a metal
tray.
Do not hold the container of food being seared in your hand.
Ensure that the food being seared is away from any flammable material.
Never put the blowtorch down on or near to a hot surface or ignition source.
Always put the blowtorch down on a level surface.
Never leave the blowtorch unattended when lit.
Always fit or change gas cartridges or refill the gas chamber in a well ventilated
area away from any naked flames or where practicable outside in the open air
Never use the blowtorch if it is leaking gas or malfunctioning.
Do not use the blowtorch for prolonged periods – turn it off after 30 minutes and
allow it to cool before relighting it.
Do not use the blowtorch to light ovens, grills etc.
After use, ensure that the gas control knob is fully turned off.
After use, allow the hot parts to cool and then store immediately in a secure, wellventilated place below 50°C, out of direct sunlight and at least one metre away
from any flammable materials and ignition sources.
Blowtorches with removable gas canisters should have the canister removed prior
to storage to reduce the risk of leakage.
Never attempt to repair or modify the blowtorch
DR 01/12 CSRA Pack
Ref. CAT 07
Task/Activity: Use
Unit No: 68717
Hazard
Electrical and/or gas
hazards
of Bulk Boiling Pans and Tilting Kettles
Fire and explosion



Burns and scalds

Slips and falls





Contact with hot surfaces,
hot food, liquid and steam
Spillages of food and liquid
when using the tilting
mechanism
Explosion
Pressure jacket
Manual Handling
Safety Risk


task/activity?
staff
Delivery personnel




Equipment only to be used and cleaned by trained employees.
Boiling pans and tilting kettles to be maintained by competent persons and in
accordance with manufacturer's guidance where available
If necessary, pressure-jacketed equipment to be inspected in accordance with
a written scheme of examination by a competent person at appropriate
intervals.
Equipment not to be overfilled
Equipment not to be allowed to boil dry.
Tilting mechanism to be operated slowly to avoid spillages.
Avoid escaping steam when raising the lid.
when appropriate.
When decanting food from the equipment, ensure that the receiving container
is as close as possible to the pouring lip to avoid spillages.
Containers not to be overfilled and whenever possible trolleys to be used to
minimise manual handling risks.
Oven cloths/gloves to be used when handling hot equipment.
All operating switches to be conveniently accessible to the user.
Isolate the equipment and allow it to cool before cleaning.
Implement the Safe System of Work/Control Measures in Electrical Safety, Ref.
MAN 05 or Gas Safety, Ref. COM 03, Trolleys, Sack Trucks etc, Ref. COM 13,
Risk Assessments and manual handling safety precautions.
DR 01/12 CSRA Pack
Ref. CAT 08
Task/Activity: Using
Unit No: 68717
Hazard
Bonzer Can Openers
Safety Risk
Sharp edge of removed can
lid
Rough edge of welded seam
around top of can after
opening
Metal swarf
Loose labels
Cuts, lacerations, abrasions,
puncture wounds
Contamination of food with
metal swarf





May increase the risk of cuts, 

lacerations and abrasions if
the can slips from the
operator’s grip


task/activity?
staff


Can openers only to be used only by employees who are trained in their correct use.
Can openers to be cleaned at least daily, paying particular attention to the area around
the blade and grip wheel where metal swarfs and food debris can collect.
The condition of the blade to be visually checked on a weekly basis and the blade
replaced by a responsible person if a visible “notch” is identified or the point appears
blunt.
Remove the label from the can if it is not securely stuck in place
After putting the can in position, lower the Bonzer handle firmly to puncture the lid with
the blade.
Operate the Bonzer handle so that the lid is detached completely from the can.
Remove the can from beneath the Bonzer, taking care to avoid handling the rim of the
can, which may have become roughened by the grip wheel during the opening
process.
Using a suitable blunt object e.g. spoon handle, lift one edge of the can lid and
carefully remove it by gripping it between thumb and index finger, avoiding contact
with the sharp edge. Place the lid to one side.
Check the contents of the can for metal swarf, remove any that are visible with a
spoon and dispose of them before emptying the can.
Carefully pick up the lid and place it into the empty can, squash the can so that the lid
will not fall out and place it in the refuse container.
If empty cans are washed and retained for recycling, carefully wrap the lids in waste
paper before placing them in the refuse container
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 09
Task/Activity: Use
Unit No: 68717
Hazard
hazards
of Brat Pans
Burns and scalds
hot food, liquid and steam
Slips and falls
when using the tilting
mechanism
task/activity?
staff
Safety Risk
Fire and explosion
Falling lid
Cuts and bruises and
possible head injuries
from being struck by the
lid













Brat pans only to be used and cleaned by trained employees.
Brat pans to be maintained by competent persons and in accordance with
Brat pans not to be overfilled.
Tilting mechanism to be operated slowly to avoid spillages.
Avoid escaping steam when raising the lid.
when appropriate.
Brat pans must not be used for deep fat frying.
When decanting food from the Brat pan, ensure that the receiving container is
as close as possible to avoid spillages.
Containers not to be overfilled and whenever possible trolleys to be used to
minimise manual handling risks.
MAN 05 or Gas Safety, Ref. COM 03, Trolleys, Sack Trucks etc, Ref. CAM 13
Risk Assessments and manual handling safety precautions.
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 10
Task/Activity: Cash Registers
Unit No: 68717
Hazard
Safety Risk
Cold draughts
Back, upper arm and neck
pains


Ergonomic hazards
Upper limb disorders

Electrical hazards
Electric shock

Trailing cables
Trips and falls
Personal safety and
security
Physical assault




task/activity?
staff

Cash registers to be maintained by competent persons and in accordance with
Cash registers to be appropriately sited on a firm level surface, at a
comfortable working height and close to a power socket.
Correct layout of point of sale equipment and the positioning of cash registers
to avoid exposure to cold draughts likely to cause aches, pains and discomfort
to operators.
Employees trained in correct use of cash registers and the safe handling and
carrying of cash.
Electrical lead to be positioned where it will not be accidentally pulled or create
a tripping hazard or strain placed on it or the connections
Where seating is provided, it must be suitable, with adjustable seats and back
supports.
Assessment, Ref. MAN 05, including an annual PAT test.
Where applicable, implement the safety precautions in the Violence at Work
Risk Assessment.
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 11
Task/Activity: Cellar Operations (Page 1 of 2)
Unit No: 68717
Hazard
Lifting and moving kegs,
casks, barrels and crates
Wet floor surfaces and
obstructions
Safety Risk
Crush/impact injury to feet
and lower limbs
Slips, Trips and Falls
Low headroom
Head injuries
Low temperature
prolonged working at low
temperatures
Broken glass




Uneven floor surfaces
Chemical hazard from beer
line cleaning

Ingestion of beer line
cleaner
Leaking CO2



Employees to be trained in correct handling procedures for keg/casks/barrels
and crates. Seek specialist advice from your supplier.
All regular cellar employees must be provided with heavy-duty gloves and steel
toe-capped safety shoes.
Where reasonably practicable, mechanical lifting equipment should be used
and maintained by competent persons to manufacturer’s recommendations.
Employees to be trained in correct use of any mechanical handling equipment.
Employees to be trained in correct cleaning methods for beer lines. Seek
advice from your supplier. Beer kegs must not be used for beer line cleaning as
the chemical may cause corrosion of the metal.
Beer lines to be thoroughly rinsed after cleaning to ensure that no residues of
cleaning fluid remain.
Use only the designated cleaning product for the task being carried out and
only from clearly labelled containers. Never mix cleaning products together.
Never leave cleaning products unattended and store safely after use.
Suitable Personal Protective Equipment must be worn in accordance with
COSHH Product Assessments/Material Safety Data Sheets. Use at all times, if
damaged or mislaid, report it to your manager.
task/activity?
staff
Asphyxiation
Delivery personnel
DR 01/12 CSRA Pack
CONTINUED ON PAGE 2
Ref. CAT 11
Hazard
Task/Activity:
Cellar Operations (Page 2 of 2)
Safety Risk







Implement the safety precautions in the Manual Handling Checklist. This is
likely to include a requirement for:
 Two persons to handle when racking in the cellar and for handling of all
kegs and casks above 11 kg. Ensure sufficient trained and physically able
employees are available.
 Do not stack barrels etc. and limit the stacking of crates and cases of
bottled and canned drinks to below shoulder height.
Walkways to be maintained and kept clear of kegs, crates and other items that
may cause obstructions.
Where CO2 is present in cellars the cellar must be adequately ventilated.
Where appropriate, an audible or visual alarm together with appropriate
warning signage should be fitted in the cellar to warn of low oxygen levels
below 20% in the event of CO2 leaking into the atmosphere.
Implement the Safe System of Work/Control Measures in the CO2 Cylinders,
Ref. CAT 13, Disposal of General Waste, Ref. COM 06, Working in Cold-rooms
and Walk-in Chillers, Ref. CAT 51 Risk Assessments.
Implement the safety precautions in the COSHH Product Assessments.
Implement the safety precautions in Ref. MAN 08 Floor Safety and Ref. MAN
19 Workplace Risk Assessments.
DR 01/12 CSRA Pack
Ref. CAT 12
Task/Activity: Chef’s Theatre (Fixed and Portable Cooking and Service Equipment)
Unit No: 68717
Hazard
Hot food and liquid, hot oil,
water and steam, hot
cooking and serving
equipment
Safety Risk
Burns and Scalds




Electric shock and/or
burns
Fire, explosion from
leaking gas
Trailing cables



Manual handling

Electricity and/or gas


task/activity?
staff
Delivery personnel


Equipment only to be set up and used by trained employees.
Equipment to be securely sited, stable, within easy reach of the users and
ensuring adequate workspace, lighting and ventilation.
Equipment to be provided with suitable screening to prevent customers being
burned or scalded during cooking processes.
Oven cloths/gloves to be used for handling hot items.
Equipment must not be left unattended when in use.
when appropriate.
Sufficient extension leads to be provided, where necessary, for portable
equipment to ensure that cooking appliances can be connected to the power
supply without stretching cables. (Extension leads should not be used for
permanent/fixed equipment)
Cables must not trail over walkways. Where this is unavoidable, cables to be
covered with rubber matting or cable covers.
Where portable gas canisters are used, the Safe System of Work/Control
Measures listed in Use of Flambé Lamps, Chafing Dishes & Other Similar
Portable Cooking/Hot Holding Equipment, Ref. CAT 22 Risk Assessment must
be implemented.
Implement the Safe System of Work/Control Measures in Cooking, Ref. CAT
15, Electrical Safety including annual PAT test, Ref MAN 05 or Gas Safety,
Ref. COM 03 and Fire Safety Risk Assessment, Ref. MAN 06 and manual
handling safety precautions.
DR 01/12 CSRA Pack
Ref. CAT 13
Task/Activity: Handling & Use of CO2 Cylinders
Unit No: 68717
Hazard
Manual Handling Hazards
Safety Risk
Falling Cylinders
Crushing injuries
Asphyxiation
Ice/cold burns
Rapid release of CO2
resulting in uncontrolled
movement of the cylinder



Changing/Connecting CO2
Cylinders
Leakage of CO2
Impact injuries from being
struck by the cylinder
and/or colliding with fixed
objects








task/activity?
staff
Delivery personnel



CO2 cylinders only to be used and handled by trained employees.
CO2 cylinders to be stored, used and maintained in accordance with manufacturer’s
/supplier’s instructions where available.
CO2 must not be released from cylinders to clean the valve. New cylinders should
always be fitted with an outlet seal or dust cap to prevent contamination by grit or
foreign material.
Once connected to equipment, cylinder valves must be opened slowly.
CO2 cylinders only to be used with the correct regulators fitted.
CO2 cylinders to be secured in an upright position when in use.
CO2 cylinders to be stored in designated storage areas either secured in an upright
position, on racks or laid flat and chocked to prevent movement and damage.
Designated storage areas to be under cover, protected from extremes of heat and
cold, well ventilated and provided with CO2 detection systems if appropriate.
Damaged cylinders and regulators to be isolated and clearly labelled to prevent their
use.
Lone working in internal storage areas to be avoided.
Where appropriate, suitable cylinder trolleys or other equipment to be used to
transport cylinders. Trolleys to be maintained in good condition and removed from use
and labelled “Do Not Use” if defective.
COSHH Product Assessment for CO2 to be completed and available.
Appropriate PPE, including reinforced toe capped safety shoes and stout gloves to be
provided where handling cylinders forms a significant part of an employee’s duties.
Implement Safe System of Work/Control Measures in Trolleys, Sack Trucks etc, Ref.
COM 13 Risk Assessment, the COSHH Product Assessments and the manual
handling safety precautions
DR 01/12 CSRA Pack
Ref. CAT 14
Task/Activity: Use of Combination Ovens
Unit No: 68717
Hazard
hazards
hot food hot liquid and
steam
when lifting containers into
and out of the oven
Safety Risk

Fire and explosion


Burns and scalds


Slips and falls






task/activity?
staff

Combination ovens only to be used and cleaned by trained employees.
Combination ovens to be maintained by competent persons and in accordance with
Open the oven door only partially at first and at arms length to allow the steam and/or
heat to dissipate before opening it fully.
When in “steam mode” hot water will collect on the top of any container lid or cover.
Containers must be tilted slightly away from the body before attempting to remove
them from the oven.
Where practicable, the use of oven shelves above eye-level should be avoided when
hot liquids (food items or condensed water) and fats could spill from cooking
containers when they are being lifted into or out of the oven.
Place heavy containers on lower shelves, lighter containers on higher shelves.
Where trolleys are provided to load ovens they are to be used at all times, load trolley
before placing in the oven.
When removing trolley from oven, allow the trolley to stand before removing the
containers to allow steam to be released.
appropriate.
Implement the Safe System of Work/Control Measures in Electrical Safety, Ref. MAN
05 and/or Gas Safety, Ref. COM 03 Risk Assessments and the manual handling
safety precautions Ref MAN 09 & MAN10.
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 15
Task/Activity: Cooking
Unit No: 68717
Hazard
(production of hot food and/or liquid)
Safety Risk
and equipment, hot solids,
hot liquids and steam.
Burns
Ignition of overheated
cooking fat and oil
Fire


Scalds


Spillages of food and liquid. Slips and falls

Gas hazards
Fire and explosion


Electrical hazards
Electric shock, burns
task/activity?
staff
Delivery personnel









Equipment securely sited with adequate space, lighting and ventilation.
Follow manufacturer's user instructions for cooking equipment where these are
available
Cooking is only permitted for employees trained in the correct use and operation of
cooking equipment.
Selection of correct cooking equipment and correct cooking method for tasks
undertaken.
Cooking pans not to be left unattended when cooking with hot fats and oils.
Provision and correct use of oven cloths and/or oven gloves (PPE) .Any defective PPE
must be replaced immediately.
Gas appliances to be fitted with automatic ignition devices wherever practicable.
Hand held igniters or long wax tapers to be provided where necessary for lighting gas
equipment. Domestic lighters and short matches are prohibited for direct lighting.
Place heavy containers on lower shelves, lighter containers on higher shelves.
Where applicable, employees instructed to switch on extraction ventilation equipment
during cooking operations to remove heat, cooking fumes, steam and vapours.
Equipment faults and breakdowns to be reported to the appropriate person or
organisation for repair.
Where faults pose a risk of injury, equipment to be switched off, isolated and labelled
“DO NOT USE” until properly repaired.
appropriate.
Washing-up employees to be warned when hot equipment is placed in the wash-up
area for cleaning.
05 or Gas Safety, Ref. COM 03 Risk Assessments.
DR 01/12 CSRA Pack
Ref. CAT 16
Task/Activity: Cooking Ranges (for cooking on solid top or hob units and for oven cooking)
Unit No: 68717
Hazard
Safety Risk
Electrical and/or gas hazards
Electric shock, burns
Contact with hot surfaces, hot
food, hot liquid and steam
Fire and explosion
Severe burns and scalds
when lifting containers from
the cooking range
Rotating fan




Slips and falls


Entanglement



task/activity?
staff
Delivery personnel
Assessment date:
25/01/2014



Cooking ranges only to be used and cleaned by trained employees.
Cooking ranges to be maintained by competent persons and in accordance
with manufacturer's guidance where available
Safe manual handling practices to be used when moving heavy containers
of hot food or liquids from the range and use a trolley where practicable.
When removing containers from the oven the container should be brought
out parallel with the floor and without tilting to prevent spillage of liquids and
fats.
Pans or handles must be positioned such that they do not overhanging or
stick out from the range.
when appropriate.
All operating and isolation switches to be conveniently accessible to the
user.
Oven fans (where fitted) to be covered with a suitable guard.
The cooking range and oven to be switched off and allowed to cool before
manual cleaning.
Implement the Safe System of Work/Control Measures in Cooking, Ref.
CAT 15, Electrical Safety, Ref. MAN 05 and/or Gas Safety, Ref. COM 03
Risk Assessments and the manual handling safety precautions.
DR 01/12 CSRA Pack
Ref. CAT 17
Task/Activity: Contact Grills (Sandwich Toasters, Panini Grills, Crêpe & Waffle Makers)
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Safety Risk
Electrical hazards
Electric shock
hot food and steam
Burns and scalds
Spillages of food
Slips and falls
Contact Grills in use in
this site are:









when appropriate.
Oven cloths and long-handled utensils to be used when handling hot food
and equipment.
All operating and isolation switches to be conveniently accessible to the
user.
Equipment to be switched off, and where necessary allowed to cool down,
before manual cleaning.
Carbonised fat and food debris to be removed regularly from equipment.
Implement the Safe System of Work/Control Measures in Cooking, Ref.
CAT 15 and Electrical Safety, Ref. MAN 05 Risk Assessments.
task/activity?
staff
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 18
Task/Activity: Use and Cleaning of Deep Fat Fryers (Page 1 of 4)
Unit No: 68717
Hazard
Safety Risk
Splashes and spillages of
hot frying oil onto the skin
Severe burns and scalds to
skin and eyes
Contact with hot equipment
surfaces and hot utensils
Burns and scalds
Contact with hot food
Spilled or splashed oil or fat
onto floor surfaces
Slips and falls
Fire and explosion
when filling and emptying the
oil reservoir
Chemical hazards
Irritation or burns from
cleaning chemicals
task/activity?
staff
Delivery personnel
DR 01/12 CSRA Pack
Inhalation of fumes from
boiling cleaning chemicals
General safety measures







Follow manufacturer's user instructions where these are available.
Deep fat fryers to be maintained by competent persons and in accordance with manufacturer's
Deep fat fryers to be securely sited to ensure stability, with adequate space and ventilation.
All operating and isolating switches to be conveniently accessible to the user.
Fryers must be switched off when not in use and the lids are to be placed over the oil reservoir.
Appropriate portable fire fighting equipment to be provided in readily accessible locations.
Where access is needed above the deep fat fryer by specialist deep clean contractor for high
level cleaning after close of business, ensure oil has cooled sufficiently to present no danger by
closing the fryer off early or not using it on the day of deep clean.
Using deep fat fryers









Deep fat fryers only to be used and cleaned by trained employees who have also successfully
completed the “Hot Oil Quiz” attached to this risk assessment.
Oil reservoir not to be overfilled.
Food to be as dry as practicable before placing it in the hot oil.
Frying basket not to be overfilled.
Lower the basket gently into the hot oil and do not allow it to drop.
When baskets are not used, other suitable utensils, e.g. spiders, long handled tongs etc to be
used to turn food over and to lift food from the fryer.
Care to be taken when transferring cooked food from the basket to prevent oil drips onto the
floor. Adequate laying-off tables or trolleys to be provided close to the fryer.
Spillages to be cleaned up as soon as they occur and the floor area completely cleaned and
dried to avoid the risk of slipping.
CONTINUED ON PAGE 2
Ref: CAT 18
Hazard
Task/Activity:
Use and Cleaning of Deep Fat Fryers (Page 2 of 4)
Safety Risk
Cleaning deep fat fryers
 The oil must be below 40°C before attempting to manually drain it into the storage container for
filtering, disposal or cleaning. The temperature of the oil should be checked using a probe
thermometer.
 It only takes 6 to 7 minutes to heat the oil to the operating temperature of 180°C but it takes up to 7
hours to cool to 40°C. Therefore this task should be carried out first thing in the morning when the
fryer is cold, warming the oil for no longer than 1 minute if necessary and by agitating the oil with the
frying basket to assist in improving its flow.
 If fryers are to be cleaned by a contractor during a deep cleaning schedule, it may be necessary to
avoid using the fryer that day so that the catering team can drain the oil safely prior to deep cleaning.
 Where an automated, semi-automated or portable oil draining/filtering system is fitted and used, the
temperature of the oil should usually be between 100°C and 110°C or to the temperature specified by
the equipment manufacturer.
 Switch off/isolate the appliance before cleaning and or draining the oil reservoir.
 Appropriate PPE to be worn in accordance with COSHH information and to provide protection against
hot liquids, surfaces and chemical fumes.


If during cleaning, the reservoir is filled with a cleaning solution, do not overfill and do not allow the solution to boil over.
When draining large volumes of oil or cleaning solution, drain small amounts into easily manageable
heat-resistant containers and do not overfill them so as to reduce the risk spillages and back and
muscle strain when lifting and moving them.
 When refilling the fryer, two people to lift full or nearly full 20 litre containers of oil, or purchase oil in
smaller containers.
 Spillages to be cleaned up as soon as they occur and the floor area completely cleaned and dried to
avoid the risk of slipping.
Other references
 Implement the Safe System of Work/Control Measures in Cooking, Ref. CAT 15, Electrical Safety,
Ref. MAN 05 or Gas Safety, REF. COM 03 and Fire Safety Risk Assessment, Ref MAN 06, COSHH
Product Assessments and manual handling safety precautions.
 For further guidance refer to the HSE Catering Information Sheet No.17 “Safety during emptying and
cleaning of fryers” in the Catering Health and Safety Manual in the Compass Directory on the Intranet
DR 01/12 CSRA Pack
Ref: CAT 18
Task/Activity:
HOT OIL QUIZ
Unit Name: KIA OVAL
Unit No. 68717
Employee Name:
Date:
QUESTION
1
What is the safe maximum temperature of oil to be manually drained or filtered from a deep fat fryer?
2
How long does a deep fat fryer take (from cold) to heat the oil to this temperature?
3
What is the normal operating temperature of a deep fat fryer?
4
How long (from cold) does it take for the oil to heat to the normal operating temperature?
5
How long does it take for oil to cool from operating temperature to the safe temperature for manual
draining?
WHAT IS YOUR SCORE FOR THE HOT OIL QUIZ?
YOUR SCORE
Score 5 – you are authorised to use and clean the deep fat fryer once you are trained in the safe system of
work.
If any of the answers are wrong - you are not yet competent to use or clean the deep fat fryer and must
retake the quiz after further training in the safe system of work
ADDITIONAL INFORMATION
The power output of an electrical deep fryer is equivalent to 6 - 8 electric kettles.
If you burned 35% to 40% percent of your body skin area, this would leave you fighting for your life.
35% to 40% percent of your total body skin area is on your legs.
DR 01/12 CSRA Pack
ANSWER
Ref: CAT 18
Task/Activity:
HOT OIL QUIZ – ANSWERS
QUESTION
1
What is the safe maximum temperature of oil to be manually drained or filtered from a deep fat fryer?
2
How long does a deep fat fryer take (from cold) to heat the oil to this temperature?
3
What is the normal operating temperature of a deep fat fryer?
4
How long (from cold) does it take for the oil to heat to the normal operating temperature?
5
How long does it take for oil to cool from operating temperature to the safe temperature for manual
draining?
WHAT IS YOUR SCORE FOR THE HOT OIL QUIZ?
ANSWER
40°C
1 minute
180°C
6 - 7 minutes
7 hours
YOUR SCORE
Score 5 – you are authorised to use and clean the deep fat fryer once you are trained in the safe system of
work.
If any of the answers are wrong - you are not yet competent to use or clean the deep fat fryer and must
retake the quiz after further training in the safe system of work
DR 01/12 CSRA Pack
Ref. CAT 19
Task/Activity: Dish Washing, Glass Washing and Pot Washing Machines
Unit No: 68717
Hazard
Safety Risk
Hot machine surfaces
Hot water and steam
Hot crockery and utensils
Dishwasher chemicals
Trapping / Entanglement
Electrical hazards
Wet floors
Broken glass and crockery
Burns
Scalds
Manual handling
Chemical injuries
Nips to fingers and hands
Electric shock
Slips and falls
Cuts











task/activity?
staff


Washing machines only to be used and cleaned by trained employees.
Conveyor type machines to be fitted with retaining curtains on the open ends to
prevent hot water splashing out.
Machines to be designed so that the water and motor cut out automatically when
doors are opened.
Employees to stand back when opening the operating door or lid in order to avoid
scalds from condensate and water vapour.
Conveniently accessible stop control button to be fitted on machines.
Only trained employees to handle and change dishwasher chemicals by following
COSHH Product Assessment controls including wearing appropriate PPE.
Broken glass and crockery to be securely wrapped before placing in a bin liner, or
disposed of separately in a rigid container.
Trolleys to be used where appropriate for the movement of crockery and cutlery.
Floor maintained in a dry condition by implementing the control measures in the
“Floor Safety and Safety Footwear” risk assessment.
Spillages cleaned up as they occur and wet floor warning signs used when
appropriate.
Implement the Safe System of Work/Control Measures in Disposal of General
Waste, Ref COM 06, Electrical Safety, Ref. MAN 05 Risk Assessments and the
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 20
Task/Activity: Use and cleaning of Dough Rollers
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Safety Risk
Entrapment by drawing into
rollers.
Crushing of fingers.
Electrical hazards
Electric shock






Type of Dough Roller in
use at this site are:



Dough rollers only to be used and cleaned by trained employees.
No person under 18 years is permitted to dismantle or clean the dough roller.
Dough rollers to be maintained by competent persons and in accordance with
Roller guards to be in place whenever the machine is in use.
Employees must not reach into the roller guard whilst the machine is operating
or when connected to the power supply.
The dough roller to be correctly sited on a stable surface and at a comfortable
working height.
MAN 05 Risk Assessment.
task/activity?
staff
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 21
Task/Activity: Equipment Washing in Sinks
Unit No: 68717
Hazard
Safety Risk
Hot water
Scalds

Hot cooking pots and hot
food and liquid
Burns

Washing detergents


Knives and sharp objects

Broken glassware and
crockery

Manual handling
Spillages
Slips and falls




task/activity?
staff

Maintain hot water in the sink at around 60C to ensure adequate cleaning and
to prevent scalding.
Provision and use of PPE, including protective eyewear, rubber gloves or
gauntlets, waterproof aprons and slip resistant footwear where appropriate.
Allow hot foods, liquids and equipment to cool before emptying and washing.
Wash sharp knives and other sharp objects individually and never place them
into sinks.
When glass or crockery break in the sink the water must first be drained out
before carefully removing items with gloved hands.
placing in a bin liner, or disposed of separately a rigid container.
Sinks not to be overfilled with water to reduce the risk of splashing water onto
the floor area.
Items to be placed into sinks and not dropped in to avoid splashing water onto
the floor area.
appropriate.
Implement the safety precautions in the COSHH Product Assessment and the
manual handling safety precautions
Floor maintained in a clean and dry condition, so far as reasonably practicable
by implementing the Safe System of Work/Control Measures in the Floor
Safety Risk Assessment, Ref MAN 08.
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 22
Unit No: 68717
Task/Activity: Use of Flambé Lamps, Chafing Dishes & Other Similar Portable
Cooking/Hot Holding Equipment
Hazard
Leakage of LPG (Liquefied
Petroleum Gas)
Overheating of gas canisters
Spillage and ignition of
inflammable fuel (e.g. fuel gels,
methylated spirits) and ignition of
vapours
Contact with hot surfaces and
equipment, hot foods, hot liquids
and steam
Safety Risk
Explosion and fire due to poorly
fitting canister, canister damage
or inadvertent flame
extinguishing.




Burns and traumatic injuries due
to fire and explosion and contact
with hot parts of the equipment
and the flame
Damage to property.
Explosion due to overheating of
gas canisters.
task/activity?
Delivery personnel
Accidental ignition of flammable
materials during use
Burns and scalds








DR 01/12 CSRA Pack
Equipment only to be used by trained employees.
Equipment to be maintained by competent persons and in accordance with manufacturer's
LPG-fuelled equipment to be used as follows:
 Hold the equipment in an upright position when lighting it.
 Light the flame as soon as the gas is turned on.
 Use the equipment in a well-ventilated area.
 Use equipment away from flammable materials.
 Never put a gas canister down on or near to a hot surface or ignition source.
 Always use equipment on a level surface.
 Never leave the equipment unattended when lit.
 Always fit or change gas cartridges in a well ventilated area away from any naked flames
or where practicable outside in the open air
 Never use equipment if it is leaking gas or malfunctioning.
 After use, ensure that the gas control knob is fully turned off.
 After use, allow the hot parts to cool, remove the gas cartridge and then store immediately
in a secure, cool (below 50°C), well-ventilated place out of direct sunlight and at least one
metre away from any flammable materials and ignition sources.
 Never attempt to repair or modify the equipment.
Flambé lamps to be serviced annually by a competent person.
Spirit lamps and gel fuelled lamps to be sited on a level surface away from combustible
materials.
Store large quantities of Methylated spirits and gel fuels in metal containers with 30 minutes fire
resistance and site away from public areas and fire escapes. The storage container to be
clearly marked “Flammable Liquid. No Smoking. No Naked Lights” and when not in use, the
storage container must be kept locked. N/A
Spirit lamps to be filled through the filler cap and not through the centre with the wick and
holder removed. Do not fill when the lamp is lit.
Do not overfill the lamp and wipe clean any spillages before lighting.
Extinguish lamps before moving equipment and allow to then to cool before cleaning.
Cooking equipment must not be left unattended when in use
See Safe System of Work in Cooking Assessment, Ref. CAT 15. Back to record sheet
Ref. CAT 23
Task/Activity: Exposure
Unit No: 68717
Hazard
Flour dust
to Flour Dust
Assessment date:
Assessed by:
Safety Risk
Rhinitis

Occupational asthma

Nose and eye irritation



Bronchitis





task/activity?
staff
Retain flour in original bags after opening and contain in a lidded storage bin.
Do not decant from the original bag.
When disposing of empty bags, first fold the bag over at the top and at the
base. Do not empty residues from the bag.
Transfer flour to the mixing bowl at the storage area to minimise spillage
Always use a scoop when transferring flour from the bag
Ensure that the mixing bowl is not over-filled. Reduce the amount of bakery
production in a single batch to avoid over-filling
Use a mechanical mixer when mixing dry ingredients. Avoid mixing by hand
wherever practicable
Avoid surface dusting where practicable. If unavoidable, use a sprinkler or
dredger rather than hand throwing
Where practicable, use a vacuum cleaner with a disposable collection bag to
collect large spillages. Avoid dry sweeping
When exposure to airborne flour dust is unavoidable, wear a disposable
respirator rated to FFP2 standard.
If the symptoms associated with occupational asthma are experienced, the Site
Manager must inform their Line Manager and/or Human Resources Manager.
Refer to the HSE Department Guidance document ‘Occupational Asthma’
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 24
Task/Activity: Use and Cleaning of Food Mixing Machines (Planetary)
Assessment date:25/01/2014
Unit No: 68717
Hazard
Safety Risk

Contact with moving
machine parts
Striking with ejected food
ingredients
Entanglement
Crush injuries
Amputation
Impact injuries
Instability of mixing machine
Trapping or crushing under
fallen machine
Electrical hazards
Electric shock
Manual handling
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task/activity?
staff
Delivery personnel
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Food mixers and food processing attachments, e.g. graters, slicers, mincers etc,
only to be used by trained employees.
Food mixers only to be dismantled and cleaned by trained employees of 18 years
of age or over.
Food mixers to be maintained by competent persons and in accordance with
Food mixers to be fitted with all necessary guards and safety interlocks, which
must be in good working order.
Employees must not reach into the mixing bowl or attachments whilst the machine
is operating and must ensure that the motor has stopped and parts are not moving
before placing hands or utensils into the bowl or attachment and before opening
interlocked guards where fitted.
Older models that do not have interlocked guards must be used with a bowl
extension ring or collar fitted.
Push tools to be used to prevent hands coming into contact with moving blades or
attachments.
Food mixers to be securely sited to ensure stability, with adequate workspace.
A sign to be displayed adjacent to the machine and in view of the operator stating
“Unauthorised persons not to use this machine”.
Protective clothing and cloths etc to be kept away from moving machine parts so
that they cannot become entangled and drawn into the machine.
Castor-framed trolleys to be used to move heavy and/or large mixing bowls.
Assessment, Ref. MAN 05, including an annual PAT test and the manual handling
safety precautions.
DR 01/12 CSRA Pack
Ref. CAT 25
Task/Activity: Use and Cleaning of Food Processing Machines
Unit No: 68717
Hazard
Contact with moving
machine parts
Unguarded blades
Striking with ejected food
ingredients
Safety Risk
Entanglement
Crush injuries
Amputation
Impact injuries
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Unstable equipment
Electrical hazards
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Electric shock
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task/activity?
staff
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Food processors only to be used by trained employees.
Food processors only to be dismantled and cleaned by trained employees of
18 years of age or over.
Food processors to be maintained by competent persons and in accordance
with manufacturer's guidance where available.
Food processors to be fitted with all necessary guards and safety interlocks,
which must be in good working order.
Push tools to be used to prevent hands coming into contact with moving blades
or attachments.
Protective clothing and cloths to be kept away from moving machine parts so
that they cannot become entangled and drawn into the machine.
Food processors to be placed on a firm level surface and used where there is
adequate workspace.
When dismantling and cleaning the equipment care must be taken to avoid
cutting injuries to the hands from exposed blades.
Assessment, Ref. MAN 05, including an annual PAT test
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 26
Task/Activity: Use of Free Standing Hot Water Urns
Unit No: 68717
Hazard
Safety Risk
and water
Burns and Scalds
Spillages
Slips and falls
Electrical hazards
Electric shock
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task/activity?
staff
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Delivery personnel
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Urns only to be used by trained employees.
Urns to be maintained by competent persons and in accordance with
manufacturer's guidance where available, including regular descaling to avoid
dripping taps.
Urns to be placed on a stable, level surface, away from the table edge and at a
Sufficient clearance between the tap and surface to allow the equipment being
filled to be placed directly beneath the tap.
Suitable drip tray to be kept in position under the tap
when appropriate.
Power sockets and leads to be positioned where they will not be affected by
accidental spillages, water vapour and condensate.
Electrical leads to be positioned where they will not be accidentally pulled or
create tripping hazards or strain placed on it or the connections, or be exposed
to heat.
The urn to be filled using an appropriate method, e.g. jug, pan, bucket, hose, to
avoid manual handling injuries and spillages.
Urns not to be allowed to boil dry
Empty the contents of the urn via the dispense tap and allow it to cool before
moving.
Care to be taken when removing the lid to avoid contact with steam and drops
of hot water from the underside of the lid
Implement the Safe System of Work/Control Measures in the Electrical Safety
Risk Assessment, Ref. MAN 05, including an annual PAT test and the manual
DR 01/12 CSRA Pack
Ref. CAT 27
Task/Activity: Use and Cleaning of Grills, Griddles and Salamanders
Unit No: 68717
Hazard
hazards
Safety Risk
Fire and explosion
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Burns and scalds
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Electric shock
and hot food
Burns
Exposure to radiated heat
Slips and falls
Spillages of food and hot
fat when lifting containers
from the grill
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task/activity?
staff
Delivery personnel
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Where possible grills and salamanders should not be positioned above range
tops.
Care to be taken to avoid burns to the eyes and face when using eye-level
grills and salamanders.
Where practicable, the use of grills above eye-level should be avoided when
hot liquids and fats could spill from cooking containers when they are being
lifted into or out of the grill.
when appropriate.
Oven cloths/gloves and long-handled tools to be used when handling hot food
and equipment.
Food not to be left unattended during cooking.
Items not to be placed on top of salamanders.
All operating and isolation switches to be conveniently accessible to the user.
Equipment to be switched off, and where necessary allowed to cool down,
before manual cleaning.
Carbonised fat and food debris to be removed regularly from equipment.
Implement the Safe System of Work/Control Measures in and Cooking, Ref.
CAT 15, Electrical Safety, Ref. MAN 05 and/or Gas Safety, Ref. COM 03 Risk
Assessments.
DR 01/12 CSRA Pack
Ref. CAT 28
Task/Activity: Use of Hand-Held Food Blenders
Unit No: 68717
Hazard
Safety Risk
Contact with moving
machine parts
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Unguarded blades
Amputation of fingers and
thumbs
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Striking by falling blender
Impact injuries
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Electrical hazards
Electric shock
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task/activity?
staff
Food blenders only to be used by trained employees.
Food blenders only to be dismantled and cleaned by trained employees of 18
Food blenders to be maintained by competent persons and in accordance with
manufacturer's guidance where available.
Food blenders to be placed on a firm level surface and used where there is
adequate provision of workspace and lighting.
The container or bowl to be of adequate size to contain the foods during
blending.
Parts of the machine containing electrical components must not become wet
when immersing the blender into liquids.
The machine must be isolated from the electricity supply before cleaning it, and
at all times, care must be taken to keep hands away from the cutting blades.
Food blenders to be securely stored when not in use to prevent them falling.
Assessment, Ref. MAN 05.
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 29
Task/Activity: Use of Highchairs
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Collapsing chair
Missing or defective child
restraints
“Pinch points” and “nips”
Safety Risk
Falls from a height giving
rise to cuts, bruising,
broken bones
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Damaged surfaces
Hot food and liquids
Burns and scalds
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task/activity?
staff
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Highchairs to be of sound construction, able to support the weight of the child,
easily cleanable and without “pinch points” or “nips” if the highchair is of a
folding type
Follow manufacturer’s user instructions, where these are available
Ensure that the floor area at the base of the highchair is level, clear of
obstructions and that the feet are securely on the floor.
Highchairs to be fitted with a restraint to prevent the child slipping out beneath
the tray e.g. crutch strap
Highchairs may be fitted with points to attach a restraint/harness to prevent the
child standing upright and falling out or overbalancing the chair. The parent or
guardian should be advised to use these to attach their own child
restraint/harness to the chair.
The parent or guardian should be advised verbally and/or by the use of clearly
legible signage that they are responsible for placing the child into the highchair
correctly, for ensuring that the child remains seated and is not left
unsupervised.
Spillages must be cleaned up as soon as practicable to reduce the risk of
slipping accidents.
Where appropriate, refer to the Safe System of Work/Control Measures in the
Baby Food and Bottle Warming Risk Assessment, Ref: CAT 01
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 30
Task/Activity: Use of Hot Food Service Equipment
Unit No: 68717
Hazard
Hot surfaces, utensils, food,
liquid and steam
Safety Risk
Burns and Scalds
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Electric shock
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Fire and explosion
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Food and liquid spillages
Slips and falls
Damage to glass or ceramic
surfaces
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Contact with overhead heat
lamps and gantries
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task/activity?
staff
Delivery personnel
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Employees to be trained in the correct use and cleaning of hot food service
equipment.
Food service equipment to be sited so that employees and/or customers can use them
safely and without over reaching.
Food service equipment that is water heated to be filled to and maintained at the
correct level to prevent it from drying out.
All damaged containers to be repaired or replaced to prevent hot steam escaping and
causing scalds.
Hot food service equipment to be isolated and allowed to cool down before being
cleaned.
Care to be taken when passing food under heat lamps to avoid contact with arms or
hands.
Where overhead heat lamps are not protected, long sleeved tunics to be worn to
reduce the risk of burn injuries to forearms.
Care to be taken when cleaning damaged parts of glass and ceramic surfaces to
prevent cutting injuries. Damaged equipment to be repaired or replaced without undue
delay.
Oven cloths or gloves to be used to prevent burns when handling hot items.
Suitable utensils with heat resistant handles to be provided for customer use.
Warning signs to be displayed when appropriate to inform customers of “Hot
surfaces”.
appropriate.
Implement the Safe System of Work/Control Measures in Cooking, Ref. CAT 15,
Electrical Safety, Ref. MAN 05 and/or Gas Safety, Ref, COM 03 Risk Assessments
DR 01/12 CSRA Pack
Ref. CAT 31
Task/Activity: Use and Cleaning of Jacket Potato Ovens and Associated Equipment
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Safety Risk
of oven and hot food
Burns
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Contact with steam
Scalds
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Electrical hazards
Electric shock
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task/activity?
staff
Jacket potato ovens and potato filling containers to be sited so that employees
and/or customers can use them without over reaching and without being jolted
by others.
Jacket potato ovens to be maintained by competent persons and in
Suitable tongs and other utensils to be provided and used when removing hot
food from ovens and for serving potato fillings. Tongs to be of a sufficient
length to enable the furthest potato in the oven to be reached without the hand
or arm coming into contact with the hot surfaces of the oven.
Oven cloths or gloves to be provided and used by catering employees when
carrying hot trays or food containers to and from the oven.
Employees to stand back when opening the door in order to avoid scalds from
escaping steam during the cooking process.
Warning sign to be displayed to inform customers of “Hot surfaces”.
Equipment to be switched off and allowed to cool down before manual
cleaning.
15 and Electrical Safety Ref. MAN 05 Risk Assessments, including an annual
PAT test.
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 32
Task/Activity: Use and Cleaning of Mandolins
Unit No: 68717
Hazard
cutting blade
Safety Risk
Cuts and Lacerations
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task/activity?
staff
Mandolins only to be used by trained employees.
Mandolins only to be dismantled and cleaned by trained employees of 18 years
of age or over.
Mandolins to be maintained in accordance with manufacturer's guidance where
available.
Cutting blade (or the Mandolin) to be replaced before the edge becomes blunt.
Mandolins must be used on firm level surfaces with adequate workspace.
Holding tools should be used to grip food being sliced whenever possible.
Food should not be cut too close to the end to ensure that it can still be held
firmly while being sliced.
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 33
Task/Activity: Use of Microwave Ovens
Unit No: 68717
Hazard
foods, hot liquids and steam
Safety Risk
Burns
Scalds
Eruption of super-heated
liquids and liquefied foods
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Over-heating food
Fire
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Electrical hazards
Electric shock
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task/activity?
staff
Delivery personnel
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Microwave ovens only to be used and cleaned by trained employees.
Where microwave ovens are provided for customer use, user instructions must be
displayed.
Microwave ovens to be maintained by competent persons and in accordance with
Cooking/heating instructions to be followed where provided, especially in respect of
foods that contain a high fat or sugar content.
Microwave ovens to be sited on a stable level surface that is not above eye-level and
away from main walkways whenever practicable.
Only microwaveable food containers are to be used in microwave ovens.
Metal containers and metal utensils must not be used in the microwave oven.
Where food is covered with food-film/cling film, the film should be pierced to allow
steam to escape during heating.
If there is a likelihood of hot water collecting on the top of any container lid or cover,
the containers should be tilted slightly away from the body before attempting to
remove it from the microwave oven.
When heating liquids and liquefied foods, the microwave oven should be stopped half
way through the heating process and the food/liquid should be stirred to prevent super
heated pockets from developing.
Spillages to be cleaned up as they occur.
Implement the Safe System of Work/Control Measures in Cooking, Ref. CAT 15 and
Electrical Safety, Ref. MAN 05 Risk Assessments including annual PAT tests.
DR 01/12 CSRA Pack
Ref. CAT 34
Task/Activity: Use of Pasta Boilers
Assessment date:
Unit No: 68717
Assessed by:
Hazard
hazards
Safety Risk
Fire and explosion
Burns and scalds
Contact with hot food, hot
water and steam
Slips and falls
Spilled or splashed water
when filling and emptying
the water reservoir
task/activity?
staff
Delivery personnel
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Pasta boilers only to be used and cleaned by trained employees.
Pasta boilers to be maintained by competent persons and in accordance with
Pasta boilers to be securely sited to ensure stability, with adequate ventilation.
Pasta boilers that are not plumbed-in to be filled using an appropriate method,
e.g. jug, pan, bucket, hose, to avoid manual handling injuries and spillages.
Water reservoir not to be overfilled.
Do not overload the basket.
Lower the basket gently into the hot water and do not allow it to drop.
Pasta boilers must not be left unattended when in use.
Care to be taken when transferring cooked food from the basket to prevent
water drips onto the floor.
when appropriate.
Where the boiler is drained into containers for cleaning, allow the water to cool
first. All operating and isolating switches to be conveniently accessible to the
user.
15, Electrical Safety, Ref. MAN 05 or Gas Safety, Ref. COM 03, and Fire
Safety Risk Assessment, Ref MAN 06 and the manual handling safety
precautions.
DR 01/12 CSRA Pack
Ref. CAT 35
Task/Activity: Use of Pizza Ovens
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Safety Risk
hot food and steam
Burns and scalds
Spillages of food when
lifting pizzas from the oven
Slips and falls
hazards
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Fire and explosion
Impact injuries
Pizza paddle
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task/activity?
staff
Pizza ovens only to be used and cleaned by trained employees.
Pizza ovens to be maintained by competent persons and in accordance with
The pizza oven to be sited where there is sufficient working space to allow the
oven door to be opened and the pizza paddle to be used without causing a risk
of injury to others who may be working in the area.
Oven door to be opened only partially at first and at arms length to allow the
steam and/or heat to dissipate before opening it fully.
Long handled “pizza paddle” to be used to retrieve pizzas from the oven.
appropriate.
Pizza oven to be allowed to cool before cleaning.
15, Electrical Safety, MAN 05 and/or Gas Safety, Ref. COM 03 Risk
Assessments.
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 36
Unit No: 68717
Task/Activity: Portable Food Service & Display Equipment (e.g. coffee carts,
mobile display units etc)
Hazard
loaded equipment
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Falling objects
Safety Risk
Back, muscle and upper limb
strains
Impact injuries
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Cuts and bruises
Hot foods and liquids
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Spillages, trailing cables
Electricity
Burns and scalds
task/activity?
staff
Delivery personnel
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Portable equipment to be used only by properly trained employees. This training to
include the safe moving of the equipment and how to place loads onto equipment
safely to prevent the load falling.
Electrical equipment to be visually inspected before the start of each use and subject
to annual PAT tests by a competent person.
Where necessary sufficient power sockets to be provided close to the point of use for
portable equipment to ensure that appliances can be connected to the electricity
supply without stretching cables.
Cables must not trail over walkways. Where this is unavoidable cables are to be
covered with rubber matting or cable covers.
Wheels to be maintained in a clean condition to ensure their free running
Wheels should be fitted with brakes, which must be securely applied before service
starts.
Equipment not to be overloaded before moving so that the way ahead cannot be seen,
or too much strain is placed on the equipment so that it may collapse.
Two people to move heavy equipment.
Portable equipment to be sited in locations where customers can move freely without
bumping into each, which may result in spillages, burns and scalds.
Portable equipment to be site away from fire exits and escape routes.
Hot food and liquids to be securely contained on equipment to prevent spillage.
appropriate.
Implement the Safe System of Work/Control Measures in the Beverage Dispensers,
Ref. CAT 05, Electrical Safety, Ref. MAN 05, Hot Food Service Equipment, Ref. CAT
30 Risk Assessments and the manual handling safety precautions
DR 01/12 CSRA Pack
Ref. CAT 37
Task/Activity: Potato Peeling Machines (Rumblers)
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Contact with abrasive moving
parts of machine
Safety Risk
Entanglement
Crush injuries
Cuts and abrasions
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Electricity
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Manual handling
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Spillages
Slips and falls
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task/activity?
staff
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Delivery personnel
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Potato peeling machines only to be used by trained employees.
Potato peeling machines only to be dismantled and cleaned by trained employees of
Potato peeling machines to be maintained by competent persons and in accordance
Potato peeling machines to be fitted with all necessary guards, which must be in good
working order.
Clothing and cloths to be kept away from moving machine parts so that they cannot
become entangled and drawn into the machine.
Potato peeling machines to be placed on a firm level surface and used where there is
adequate workspace. Due to vibration during normal use, it may be necessary to
secure the machine to prevent it from moving to the edge of the work surface where it
may fall off.
The water supply tap and the electrical control switches must not be operated at the
same time.
Hands must be dry when operating the electrical controls switches.
A sign to be displayed adjacent to the machine and in view of the operator stating
“Unauthorised persons not to use this machine”.
appropriate.
Care to be taken when loading potatoes and other vegetables into the machine to
avoid manual handling injuries.
05 Risk Assessment and the manual handling safety precautions
DR 01/12 CSRA Pack
Ref. CAT 38
Task/Activity: Use of Rotisseries
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Safety Risk
Fire and explosion
Contact with hot food, hot fat,
hot equipment surfaces and
hot utensils
Burns
Sharp points on spits
Cuts and puncture wounds
Entanglement
Bruising
Spillages
Slips and falls
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Rotisseries only to be used and cleaned by trained employees.
Rotisseries to be maintained by competent persons and in accordance with
Employees to ensure that clothing and oven cloths cannot become entangled in
rotating parts of the equipment.
Rotisseries to be appropriately sited to ensure stability, with adequate ventilation.
Care to be taken to avoid sharp points and edges when attaching and removing food
from the spits.
Care to be taken when transferring cooked food from the rotisserie to prevent fat drips
onto the floor.
appropriate.
Care to be taken to avoid sharp points and edges when cleaning the spits.
Implement the Safe System of Work/Control Measures in the Cooking, Ref. CAT 15,
Electrical Safety, Ref. MAN 05 or the Gas Safety, Ref. COM 03 and Floor Safety Risk
Assessments Ref MAN 08.
task/activity?
staff
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 39
Task/Activity: Use of Slicing Machines
Unit No: 68717
Hazard
Safety Risk
Exposed cutting blade
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Incorrect use of slicing
machine
Amputation
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Entanglement
Bruising
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Electrical hazards
Electric shock
Manual handling
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task/activity?
staff
Delivery personnel
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Slicing machines only to be used by trained employees.
Slicing machines only to be dismantled and cleaned by trained employees of
Slicing machines to be maintained by competent persons and in accordance
Slicing machines to be securely sited to ensure stability, with adequate
workspace.
Slicing machines to be fitted with all necessary guards and safety interlocks,
which must be in good working order.
Employees to ensure that clothing cannot become entangled in slicing
machines.
Slicing machines must not be used to slice slippery, small or unevenly shaped
food such as tomatoes or cucumbers that cannot be securely clamped to the
carriage.
A blade carrier must always be used where the blade has to be removed for
cleaning.
Implement the manual handling safety precautions where slicing machines
need to be moved to and from their place of use.
DR 01/12 CSRA Pack
Ref. CAT 40
Task/Activity: Use of Soup Kettles
Unit No: 68717
Hazard
and utensils
Contact with hot food, liquids
and steam
Safety Risk
Burns
Scalds
Electrical hazards
Electric shock
Manual handling
Delivery personnel

Soup kettles only to be used and cleaned by trained employees.
Soup kettles to be maintained by competent persons and in accordance with
 Soup kettles to be sited on a stable level surface, away from the edge, and at a
comfortable height for those using them and allowing for the use of the ladle.
 Electric cables to be securely fixed to prevent them being accidentally pulled or
causing tripping accidents.
 Soup kettles to be sited in positions where soup or liquefied foods are unlikely to spill
onto electrical sockets.
 Wherever reasonably practicable, trolleys to be used for transporting containers of hot
soup or liquid food from the kitchen to the kettle.
 When transporting the container should be securely covered with a lid or food wrap to
avoid spillage/ splash and the collar to be used to carry the container.
 Oven cloths or gloves to be used for handling hot containers of soup or liquid food.
 Ladles to be provided with heat resistant handles, with a pouring lip and of the correct
size to prevent them catching on the kettle lid.
 Where soup is ladled into disposable cups a suitable cup holder must be provided.
 Takeaway cups with close-fitting lids to be provided. Cups to be insulated or provided
with cup clutches.
 Spillages to be cleaned up as they occur and wet floor warning signs used when
appropriate.
 Customer information notices to be displayed where self-service system is operated:
“Warning, Hot Soup”.
Implement the Safe System of Work/Control Measures in Electrical Safety, Ref. MAN 05,
including an annual PAT test, Hot Food Service Equipment, Ref. CAT 30 Risk
Assessments and the manual handling safety precautions


Spillages and trailing cables
task/activity?
staff
DR 01/12 CSRA Pack
Ref. CAT 41
Task/Activity: Use of Steaming Ovens (Steamers)
Assessment date:25/01/2014
Unit No: 68717
Hazard
Safety Risk
Fire and explosion
food hot liquid and steam
when lifting containers from
the oven
Burns and scalds
Slips and falls
Manual handling
Pressure vessels
Explosion
task/activity?
staff
Delivery personnel

Steaming ovens only to be used and cleaned by trained employees.
Steaming ovens to be maintained by competent persons and in accordance with
manufacturer's guidance where available. If necessary, pressurised steamers to be
inspected in accordance with a written scheme of examination by a competent person
at appropriate intervals.
 Safety interlocks on the doors of pressure steamers to prevent them being opened
before the pressure is equalised to be in good working order.
 Open the oven door only partially at first and at arms length to allow the steam and/or
heat to dissipate before opening it fully.
 Where practicable, the use of steamer shelves above eye-level should be avoided
when hot liquids could spill from cooking containers when they are being lifted into or
out of the steamer.
 Hot water will collect on the top of any container lid or cover. Containers must be tilted
slightly away from the body before attempting to remove them from the oven.
 Where practicable, use perforated base-trays in steamer containers to collect water
and avoid the need to cover food with lids.
 Oven cloths/gloves to be used when handling hot equipment.
 Where possible steamers should be connected directly to the waste water system.
 Drip trays beneath doors must always be in position and not be permitted to overflow.
 Spillages to be cleaned up as they occur and wet floor warning signs used when
appropriate.
 Steaming ovens to be isolated and allowed to cool before cleaning
Implement the Safe System of Work/Control Measures in Cooking, Ref. CAT 15, Electrical
Safety, Ref. MAN 05 and/or Gas Safety, Ref. COM 03 Risk Assessments and the manual


DR 01/12 CSRA Pack
Ref. CAT 42
Task/Activity: Use of Sterilising Sinks
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Safety Risk
Hot water
Scalds

Electricity and/or gas
hazards

Fire and explosion



Knives and sharp objects

Broken glassware and
crockery
Manual handling
Slips and falls
Spillages




task/activity?
staff
Maintain hot water in the sterilising sink at around 85C to ensure effective
sterilisation.
Suitable long-handled baskets must be used to immerse and remove items
from the sink.
A warning sign to be displayed stating “Caution Very Hot Water”.
Provision and use of PPE, including rubber gauntlets and waterproof aprons.
Sharp knives and other sharp objects to be washed and rinsed individually and
never place into sterilising sinks.
When glass or crockery break in the sink the water must first be drained out
before carefully removing items with gloved hands.
Sinks not to be overfilled with water to reduce the risk of splashing water onto
the floor area.
appropriate.
Implement the Safe System of Work/Control Measures in the Electrical Safety,
Ref. MAN 05, and/or Gas Safety, Ref. COM 03 and Floor Safety Risk
Assessment, Ref MAN 08 and the manual handling safety precautions
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 43
Task/Activity: Use of Toasters (Pop-up, Rotary and Tunnel Toasters)
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Safety Risk
Electrical hazards
Electric shock
and hot food
Burns
Entanglement
Bruising
Manual handling
Toasters used in this site
are:








Toasters only to be cleaned by trained employees.
Toasters to be maintained by competent persons and in accordance with
Where appropriate, operating instructions and a suitable sign to warn of hot
equipment to be displayed where toasters are provided for customer use
Toaster to be switched off and isolated and allowed to cool down before
attempting to release any bread or other food that may become jammed inside
it and before cleaning.
Spillages of food and crumbs to be cleaned up as they occur.
Implementation of the Safe System of Work/Control Measures listed in the
Electrical Safety, Ref. MAN 05 Risk Assessment, including an annual PAT test.
Implement the manual handling safety precautions where heavy toasters need
to be moved to and from their place of use.
task/activity?
staff
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 44
Task/Activity: Use and Cleaning of Tomato Witches
Assessment date:
Unit No: 68717
Assessed by:
Hazard
cutting blades
Safety Risk









task/activity?
staff


Tomato Witches only to be used by trained employees.
Tomato witches to be maintained by competent persons and in accordance
Hands or fingers must be kept away from the cutting blades during use, when
cleaning and when moving the Tomato Witch.
Cutting blades to be replaced by a competent person before they become
blunt.
Tomato Witches must be used on firm level surfaces with adequate workspace.
Tomato Witch must only to be used to slice tomatoes and no other foods.
The blade carrier must be fully retracted before placing a tomato (stalk side
down) into the cutting recess.
The bridge handle on top of the Tomato Witch must be held firmly while
pushing the slicing carriage with the other hand.
The slicing carriage must be kept fully pushed in while removing the sliced
tomato.
The Tomato Witch must be cleaned and sanitised after use by agitation in hot
water and left in a safe place to air dry.
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 45
Task/Activity: Use of Tray Conveyors and Carousels
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Safety Risk
Trapping / Entanglement
Bruising
Falling objects
Impact injuries



Broken crockery and
glassware

Slips and falls
Ergonomic hazards


Back strain and upper limb 
disorders




Tray conveyors/carousels only to be used and cleaned by trained employees.
Tray conveyors/carousels to be maintained by competent persons and in
Tray conveyors/carousels positioned so that operators and customers can use
the belt or tray holders without over reaching.
Wherever practicable, work tasks to be rotated to avoid long periods of
repetitive work activity.
Provision of accessible “Emergency Stop” buttons.
Use of nearby bin for disposing waste paper and plastic items.
Use of waste disposal machine or poly-sacks for food waste.
placing in a poly sack, or disposed of separately in a rigid container.
appropriate.
Floor maintained in a clean and dry condition, so far as reasonably practicable
by implementing the Safe System of Work/Control Measures in the Floor
Safety Risk Assessment.
task/activity?
staff
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 46
Task/Activity: Use of Rollover Steamers
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Electrical hazards
Safety Risk
Fire and explosion
Burns and scalds






Contact with hot food, hot
water and steam
Spilled or splashed water
Slips and falls
when moving the Rollover
steamer




task/activity?
staff



Rollover steamers only to be used and cleaned by trained employees.
Rollover steamers to be maintained by competent persons and in accordance
Rollover steamers to be securely sited to ensure stability, with adequate
ventilation.
Rollover steamers that are not plumbed-in to be filled using an appropriate
method, e.g. jug, pan, bucket, hose, to avoid manual handling injuries and
spillages.
Water reservoir not to be overfilled.
Rollover steamers must not be left unattended when in use.
Care to be taken when transferring cooked food from the steamer to prevent
water drips onto the floor.
when appropriate.
Where the water reservoir is drained for cleaning, allow the water to cool first.
15, Electrical Safety, Ref. MAN 05 and Fire Safety Risk Assessment, Ref MAN
06 and the manual handling safety precautions.
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 47
Task/Activity: Use of Bread Slicing Machines
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Safety Risk
Exposed cutting blade


Incorrect use of bread
slicing machine
Amputation


Entanglement
Bruising
Electrical hazards
Manual handling




Electric shock



task/activity?
staff
Delivery personnel






Bread slicing machines only to be used by trained employees.
Bread slicing machines only to be dismantled and cleaned by trained employees of 18
Bread slicing machines to be maintained by competent persons and in accordance with
Bread slicing machines to be securely sited to ensure stability, with adequate workspace
and lighting.
Slicing machines to be fitted with all necessary guards and safety interlocks, which must
be in good working order.
Where bread slicing machines operate by closing a hinged cover to start the machine the
cover must be fitted with an interlock device that will only allow the machine to start when
the cover is fully closed.
The bread slicing machine must be sited where the interlocked hinged cover cannot be
accidentally closed by knocking into it or be pushing the machine against a fixed object or
wall.
Where bread slicing machines are sited on a wheeled trolley/stand the wheels must be the
locked to prevent the machine from moving when in use.
The machine must be isolated from the electricity supply before releasing the locking
wheels to move the machine and trolley/stand for any purpose.
The machine must be isolated from the electricity supply before attempting to clear any
blockage or obstruction from inside the machine.
Employees to ensure that clothing cannot become entangled in bread slicing machines.
Bread slicing machines must not be used for any purpose other than for slicing bread.
Size and shape of bread to be sliced must be suitable for the machine.
Implement manual handling safety precautions where bread slicing machines need to be
moved to and from their place of use.
DR 01/12 CSRA Pack
Ref. CAT 48
Task/Activity: Cleaning Filling and Use of Vending Machines
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Safety Risk
Electrical hazards
Contact with hot surfaces, food
and liquids
Burns and scalds
Entanglement in moving parts
Cuts and bruises
Leaking CO2 cylinders
“Ice burns” from leaking CO2
Spillages of food and liquids




Slips and falls
Cleaning products




Muscle strains
Vending Machines used in
this site are:


task/activity?
Delivery personnel


Machines only to be filled and cleaned by trained employees.
Vending machines to be maintained by competent persons and in accordance with
Machines to be safely and appropriately sited to ensure their stability and to allow
ease of use/access for customers and vending operators.
Only authorised cleaning products to be used. Cleaning products not to be mixed
together. Cleaning products not to be left unattended and stored safely after use.
Appropriate PPE to be worn when cleaning.
Spillages to be cleaned up as soon as they occur and wet floor warning signs used
when appropriate.
Where practicable, machines must not be left unattended when automatic cleaning
cycles are in progress. Customers to be prevented from using machines when
automatic cleaning cycles are in progress by use of clear and appropriately
positioned warning signs.
Hands must not be placed into moving parts of vending machines when carrying
out test operations after cleaning.
Cups used in vending machines must be of a suitable size so that drinks do not
overflow when being dispensed or held
Provision and use of a suitable container or safe means of carrying hot beverages
to prevent burns or scalds, e.g. trays, cup holders/clutches, polystyrene or heat
resistant cups.
Implement the Safe Systems of Work/Control Measures in the CO2 Cylinders, Ref.
CAT 13, Electrical Safety, Ref. MAN 05, including an annual PAT test, Trolleys,
Ref. COM 13 Risk Assessments, COSHH Product Assessments and the manual
IMPORTANT - This risk assessment should be reviewed every 12 months, or whenever there is a significant change in the task or activity and following any accident
or incident involving this task or activity. This risk assessment must be retained for a period of 3 years.
DR 01/12 CSRA Pack
Ref. CAT 49
Task/Activity: Use of Waste Disposal Machines
Unit No: 68717
Hazard
Trapping
Entanglement
Safety Risk
Cuts
Crush injuries
Amputation of
hands/fingers
Exposed blades
Electrical Hazards
Electric shock
Spillages
Slips and falls










Equipment only to be dismantled and cleaned by trained employees of 18
Waste disposal machines to be maintained by competent persons and in
Equipment to be fitted with all necessary guards and safety interlocks, which
must be in good working order.
Equipment to be electrically isolated before attempting to remove blockages.
when appropriate.
Assessment, Ref. MAN 05, including an annual PAT test, if appropriate.
task/activity?
staff
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 50
Task/Activity: Use of Plumbed-In Hot Water Boilers
Unit No: 68717
Hazard
Safety Risk
and water
Burns and Scalds
Spillages
Slips and falls
hazards
Fire and explosion
Explosion
Pressure Vessels










task/activity?
staff

Water boilers only to be used by trained employees.
Water boilers to be maintained by competent persons and in accordance with
manufacturer's guidance where available, including descaling.
If necessary, pressurised water boilers to be inspected in accordance with a
written scheme of examination by a competent person at appropriate intervals.
Water boilers to be suitably positioned away from busy walkways and at a
Sufficient clearance between the tap and surface to allow the equipment being
filled to be placed directly beneath the dispense tap.
Wherever practicable, the container should be placed on a surface beneath the
dispense tap whilst it is being filled and not held, in order to avoid the risk of
scalds to the hands.
Oven gloves/cloths to be used when handles to containers may become hot as
the container is filled with hot water.
when appropriate.
Power sockets and connections to electrical equipment to be positioned or
protected where they will not be affected by splashes or accidental spillages.
Implement the Safe System of Work/Control Measures in the Electrical Safety,
Ref. MAN 05 and Gas Safety, Ref. COM 03. Risk Assessments
Delivery personnel
DR 01/12 CSRA Pack
Ref. CAT 51
Task/Activity: Working in Coldrooms, Walk-in Chillers and Freezers
Unit No: 68717
Hazard
Safety Risk

Low temperatures
prolonged working at low
temperatures

Trips, slips and falls

Ice and melting ice
Goods stored on floor surface


Poor lighting

Falling objects
Impact injuries
Trapping in confined space
Asphyxiation
Manual handling




task/activity?
staff
Delivery personnel






Coldrooms, walk-in chillers and freezers to be maintained by competent persons and in
Employees to work only for short periods of time in coldrooms whenever practicable.
Where prolonged working at low temperatures is necessary, employees to be provided with
suitable thermal footwear and clothing and given frequent breaks in a warm area where hot
drinks can be consumed.
Where applicable, coldrooms, walk-in chillers and freezers to be de-frosted at appropriate
intervals to prevent the build up of ice forming on the condenser unit, the floor surface and
other parts.
Where heavy packs of frozen goods become fused together with forming ice, these should be
separated before attempting to lift and carry.
Water and ice to be cleaned up to reduce slipping hazards.
Coldrooms, walk-in chillers and freezer doors to be fitted with a door release device accessible
from inside and employees trained in its use in the event of the door being closed when they
are inside.
Where practicable, the door release device should be marked by a luminous sign or
emergency lighting so that it is clearly visible to anyone trapped inside. The door release
device must be tested weekly to ensure its effective operation.
Where practicable, an audible alarm should be fitted so that it can be sounded from inside the
coldroom in the event of the door release device failing to operate.
A physical check must be made to confirm there is no one inside when, for reasons of security,
cold rooms are locked or padlocked at the end of the working day.
No person who is working alone in the unit should work inside a coldroom with the door closed.
Goods to be stored off the floor area used as the main walkway into and out of the coldroom.
Racking to be of adequate strength and goods to be stored securely so that there is no risk of
items falling.
Adequate lighting to be provided inside coldrooms, walk-in chillers and freezers and defective
bulbs or fluorescent tubes to be replaced without undue delay.
Implement the manual handling safety precautions
DR 01/12 CSRA Pack
Ref. CAT 52
Task/Activity: Handling & Use of Balloon Gas (helium and air)
Assessment date:
Unit No: 68717
Assessed by:
Hazard
Safety Risk
Manual Handling Hazards

Falling Cylinders
Crushing injuries


Changing/Connecting
Cylinders
Leakage
Asphyxiation



Rapid release of gas
resulting in uncontrolled
movement of the cylinder
Impact injuries from being
struck by the cylinder
and/or colliding with fixed
objects






task/activity?
staff
Delivery personnel




Balloon Gas cylinders only to be used and handled by employees trained in the content of this
risk assessment
Balloon Gas cylinders to be stored, used and maintained in accordance with manufacturers /
supplier’s MSDS / instructions.
Employees to be made aware of the safety information on the cylinder neck label and the
warning on the side of the cylinder.
Balloon Gas cylinders only to be used with the correct regulators fitted.
Balloon Gas cylinders to be secured in an upright position using straps when in use.
Before use, the Balloon Gas valve should be momentarily opened a small amount and very
slowly to blow out any grit or foreign matter.
Once connected to balloons, cylinder valves must be opened slowly.
If cylinders need to be checked to see if they are empty, the valve should be momentarily
opened a small amount and very slowly to prevent any rapid release of Balloon Gas.
Storage areas to be indoors protected from extremes of heat and cold and well ventilated.
Damaged cylinders and regulators to be isolated and clearly labelled to prevent their use.
Do NOT allow anyone to breathe helium from cylinders or from filled balloons, although not
poisonous it can result in asphyxiation.
Do NOT allow children or any unauthorised persons to handle cylinders or use balloon filling
equipment.
Suitable cylinder trolleys or other equipment to be used to transport cylinders. Trolleys to be
maintained in good condition and removed from use and labelled “Do Not Use” if defective.
Product Safety Data Sheet to be available.
Appropriate PPE, including steel toe capped safety shoes and stout gloves to be provided
where handling cylinders forms a significant part of an employee’s duties.
Implement Safe System of Work/Control Measures in Trolleys, Sack Trucks etc, Ref. COM 13
Risk Assessment, the COSHH Product Assessments and the manual handling safety
precautions.
DR 01/12 CSRA Pack
Ref. CAT 53
Task/Activity: Handling, Use & Cleaning of Glass, China & Crockery
Unit No: 68717
Hazard
Safety Risk
Sharp edges
Delicate items which fracture
easily.
Laceration



Incorrect application of
pressure
Unseen jagged edges.
Unstable or slippery work
surfaces.
Cold and numb hands or
fingers.



Inadequate workspace.
Poor lighting.
task/activity?
staff


Only trained employees to carry out the task.
Employees to be vigilant and identify any broken, cracked or damaged
items and bring the items to the attention of the manager
Employees cleaning or polishing any items must use a suitably thick
polishing cloth and be careful not to apply to much pressure to the item.
The item should be gripped firmly by the base and the cloth between the
hands and the item at all times.
Where glassware or broken glassware forms a significant part of the
general refuse, separate glass bins must be provided. Bin liners must not
be used inside glass bins and these should be emptied directly into the
appropriate bulk refuse container.
Once broken, glass, crockery and china is only to be handled with a
dustpan and brush. There should be no picking up of broken shards with
bare fingers.
Suitable trolleys or other mechanical means to be provided and used to
transport large volumes of glass, china or crockery in accordance with the
requirements and findings of the manual handling risk assessment.
If a glass polishing machine is used than a specific risk assessment and employee
training will be required.
Delivery personnel
DR 01/12 CSRA Pack
CAT 54
Task/Activity: Polishing Glassware Using Hot Water Vapour
Unit No: 68717
Assessed by:Jade Everett
Hazard
Safety Risk
Glass
Cuts and Lacerations
Hot Water
Burns
Steam and hot water vapour
Scalds












task/activity?
staff

Only trained persons to undertake polishing of glassware
Hot water to be taken from urn or hot water boiler. Water must not be boiling
Vessel to be used must be filled no more than half full with hot water. This should
be a metal ice bucket or strong rigid heat resistant plastic container, equipped with
a handle.
When transporting the hot water vessel to the point of use ensure a waiters cloth is
used to assist in holding the container
Reduce the need to carry over long distances. Make use of trolleys and position
polishing points near hot water dispensers.
Hot water vessel to be placed on firm level table or work surface with sufficient
space around the work area and away from walkways and thoroughfares
The Hot water vessel should never be placed on the floor
appropriate.
Glassware to be held above the hot water vessel so that the water vapour can
condense in and around the glass
Do not place hands in contact with the hot water
Before polishing glassware, inspect for any damages such as chips to lip edge or
cracks and remove any defective glassware from service
The glass should be polished with a glass cloth, taking extra care not to exert
excess pressure in case the glass is fragile or should crack. Do not twist the glass
or glass stem.
Implement the Safe System of Work/Control Measures in the Water Boilers
Plumbed In, Ref. CAT 50 and/ or Free Standing Hot Water Urns, Ref. CAT 26.
Risk Assessments
Delivery personnel
DR 01/12 CSRA Pack
Ref: CAT 55
Task/Activity: Waiting Activities and Tasks
Unit No: 68717
Hazard
Safety Risk
Contact with hot equipment,
surfaces and utensils
Burns
Contact with hot food, liquids and
steam
Scalds
Spillages and wet floors
Tripping hazards
Obstructed and restricted
walkways
Cuts
Floor surfaces in poor condition
Fatigue and tiredness
Broken Glass and crockery
Manual handling
task/activity?
staff
 Hazards, risks and control measures to be included in service briefings
 Supervision to be provided through the waiting activities and tasks
 Oven cloths, insulated cloths or oven gloves to be worn when handling hot items
 Avoid over heating of crockery and food containers
 Containers of hot foods and liquids not to be overfilled
 Trays to be used for carrying where possible
 Reduce the need to carry over long distances. Make use of trolleys and position















Delivery personnel

service/storage equipment near dining points
Spillages cleaned up as they occur and wet floor signs used where appropriate
Floors to be kept clear of obstructions and trailing cables
Sufficient access to be maintained to walkways
One way door openings and walkways to be used where practicable
Floors to be well maintained and in good condition
Footwear to be maintained in good clean condition
Avoid standing for long periods.
Allow work breaks and job rotation where necessary
Maintain comfortable workplace temperature
Provide holding points and storage points for resting of transit loads
Glass and crockery breakages to be dealt with as they occur
Wear gloves when clearing broken glass and crockery and use a dust pan and brush.
Dispose of broken glass and crockery safely
Handle glass drinking vessels and containers with care.
When polishing glass drinking vessels, inspect for any damage and apply only light
pressure in the polishing process. Do not twist the glass or glass stem
Loads to be within capabilities of waiting personnel
DR 01/12 CSRA Pack
MANDATORY RISK ASSESSMENTS – EMPLOYEE TRAINING RECORD
EMPLOYEE’S NAME:
Ref
MAN 01
MAN 01a
MAN 02
MAN 03
MAN 04
MAN 05
MAN 06
MAN 07
MAN 08
MAN 09
MAN 10
MAN 11
MAN 12
MAN 13
MAN 14
MAN 15
MAN 16
MAN 17
MAN 18
MAN 19
MAN 20
MAN 20a
INSTRUCTION GIVEN
Hazards, Risks & Safe System of Work
Young Persons Workplace Risk
Assessment – Site specific
Young Persons Workplace Risk
Assessment – Person specific
COSHH Product Inventory
Display Screen Equipment Workstation
Assessment
Driving Whilst on Company Business
Electrical Safety
Fire Safety Risk Assessment
First-aid Needs Assessment
Floor Safety Risk Assessment
General Manual Handling Risk
Assessment
Task Specific Manual Handling Risk
Assessment
Goods Receipt and Storage
Ladders & Ladder Register
Lone Working
New & Expectant Mothers Risk
Assessment
New Unit Assessment
Personal Protective Equipment
Assessment
Safety with Sharp Knives
Spillage of Body Fluids
Workplace Risk Assessment
Children’s Site Risk Assessment
Children’s Individual Risk Assessment
DR 01/12 CSRA Pack
JOB TITLE:
Tick if risk
assessment
applicable to this
employee’s job
Date
Trainer’s Signature
Employee’s Signature
COMMONLY USED RISK ASSESSMENTS – EMPLOYEE TRAINING RECORD
EMPLOYEE’S NAME:
Ref
COM 01
COM 02
COM 03
COM 04
COM 05
COM 06
COM 07
COM 08
COM 09
COM 10
COM 11
COM 12
COM 13
COM 14
COM 15
COM 16
COM 17
COM18
COM 19
COM 20
INSTRUCTION GIVEN
Avoidance of Needlestick Injury
Charging Lead-Acid Batteries
Gas Safety
Homeworkers Risk Assessment
Damp Mopping
Disposal of General Waste
Pressure Washers
Roll Cages
Steam Cleaners
Step Stools
Storage and Use of LPG in Cylinders
Trolleys, Sack Trucks etc
Tugs
Use of Hand-Pallet Trucks
Vacuuming & Suction Cleaning
Violence at Work Risk Assessment
Waste Compactors
Workplace Transport Risk Assessment
Stepladders
DR 01/12 CSRA Pack
JOB TITLE:
Tick if risk
assessment
applicable to this
employee’s job
Date
CATERING RISK ASSESSMENTS – EMPLOYEE TRAINING RECORD
EMPLOYEE’S NAME:
Ref
CAT 01
CAT 01a
CAT 02
CAT 03
CAT 04
CAT 05
CAT 06
CAT 07
CAT 08
CAT 09
CAT 10
CAT 11
CAT 12
CAT 13
CAT 14
CAT 15
CAT 16
CAT 17
CAT 18
CAT 19
CAT 20
CAT 21
INSTRUCTION GIVEN
Baby Food and Baby Bottle Warming
Baby Food Warming – Customer Notice
Bag and Sandwich Sealers
Bagel Sabers
Barbecues
Beverage Dispensers
Blow Torches
Boiling Pans & Tilting Kettles
Bonzer Can Openers
Brat Pans
Cash Registers
Cellar Operations
Chef’s Theatre
CO2 Cylinders
Combination Ovens
Cooking
Cooking Ranges
Contact Grills (Sandwich Toasters, Panini
Grills, Crêpe & Waffle Makers)
Deep Fat Fryers
Dishwashing, Glass Washing & Pot
Washing Machines
Dough Roller
Equipment Washing in Sinks
DR 01/12 CSRA Pack
JOB TITLE:
Tick if risk
assessment
applicable to this
employee’s job
Date
EMPLOYEE’S NAME:
Ref
CAT 22
CAT 23
CAT 24
CAT 25
CAT 26
CAT 27
CAT 28
CAT 29
CAT 30
CAT 31
CAT 32
CAT 33
CAT 34
CAT 35
CAT 36
CAT 37
CAT 38
CAT 39
CAT 40
CAT 41
CAT 42
CAT 43
CAT 44
INSTRUCTION GIVEN
Flambé Lamps, Chafing Dishes & Similar
Equipment
Flour Dust
Food Mixing Machines
Food Processors
Free-standing Hot Water Urns
Grills, Griddles & Salamanders
Hand-held Food Blenders
Highchairs
Hot Food Service Equipment
Jacket Potato Ovens and Associated
Equipment
Mandolins
Microwave Ovens
Pasta Boilers
Pizza Ovens
Portable Food Service & Display
Equipment
Potato Peeling Machines (Rumblers)
Rotisseries
Slicing Machines
Soup Kettles
Steaming Ovens (Steamers)
Sterilising Sinks
Toasters (Pop-up, Rotary and Tunnel
Toasters)
Tomato Witches
DR 01/12 CSRA Pack
JOB TITLE:
Tick if risk
assessment
applicable to this
employee’s job
Date
EMPLOYEE’S NAME:
Ref
CAT 45
CAT 46
CAT 47
CAT 48
CAT 49
CAT 50
CAT 51
CAT 52
CAT 53
CAT 54
CAT 55
INSTRUCTION GIVEN
Tray Conveyors and Carousels
Use of Rollover Steamers
Use of Bread Slicing Machines
Vending Machines
Waste Disposal Machines
Water Boilers (Plumbed-in)
Working in Cold Rooms, Walk-in Chillers
and Freezers
Handling & Use of Balloon Gas (helium
and air)
Handling, Use and Cleaning of Glass,
China and Crockery
Polishing Glassware using hot water
vapour
Waiting Tasks & Activities
DR 01/12 CSRA Pack
JOB TITLE:
Tick if risk
assessment
applicable to this
employee’s job
Date

2014 Season Risk assessments

Transcription

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