Health and Safety and Food Safety Handbook -RM(G)70-06

STAFF HANDBOOK

HEALTH

& SAFETY

& FOOD SAFETY

HEALTH & SAFETY & FOOD SAFETY HANDBOOK

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Contents Page Number Health & Safety 1. Important Contacts 4 2. Dealing With Emergencies 7-8 3. Flammable Liquids 8 4. Waste 8-9 5. Work Equipment 9 6. Defect Reporting 9 7. Trailer Roofs 9 8. Working At Height 9-10 9. Slips, Trips And Falls 10 10. Electricity 10-11 11. Fork Lift Trucks 11 12. Noise 11 13. Personal Protective Equipment 12 14. Substance Hazardous To Health 12 15. Office Safety 13 16. Company Vehicle Users 13 17. Lone Working/After Hours Working 13 18. Build Up And Break Down 14 19. Accident Reporting/First Aid 14 20. Drugs And Alcohol 14 21. Working In The Cellar 15 22. Manual Handling 15 23. Hot Drinks 15 24. Violence To Staff 15-16 25. Storage Areas 16 26. Use of Knives 17 27. Use of Ovens 17 28. Use of Cleaning Chemicals 17 29. Use of C02 17 30. Advice And Communication 17

Food Safety 1. Food Safety Statement 18 2. Uniform 18 3. Contamination 18-19 4. Cross Contamination 20 5. Personal Hygiene 20 6. Hand Hygiene 20 7. Food Handling Gloves 21 8. Hand Washing 21-22 9. Illnesses and reporting 23 10. Jewellery 24 11. Cleaning 24 12. Food Storage 24 13. Temperature Probing 25 14. Food Safety Danger Zones 26 15. Use of Cleaning Equipment 26


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Dear Colleague, The Staff Health and Safety and Food Safety Handbook meets part of the requirements of Health and Safety and Food Safety Law (information, instruction and training) and is to be adhered to by all Creativevents Ltd full-time, part-time and casual staff. Creativevents is totally committed to ensuring the safety of its staff whilst they are at work and is conscious of the impact its business activities may have upon the environment. As part of the companys commitment, all staff are required to maintain safe standards and to act in a responsible manner in carrying out their work. In carrying out your work, be safety conscious and be aware that your activities may affect others in the workplace, respect and consideration for other workers helps guarantee the safety of customers and other employees. Patience pays; so ensure tasks are completed the right way, this will ultimately save time and energy in the long run. Remember no work is so important that it cannot be undertaken safely. This handbook forms part of your Health and Safety and Food Safety Policy as well as that of the Companys. Use it as a guide. It is not intended to cover every situation; neither is it intended to be a complete statement of every regulation which may apply to Creativevents because our work activities are so diverse within the events and leisure industry. Where necessary, please seek advice from the Creativevents Risk Management Department before work commences. If you observe anything that is dangerous or puts people at risk take action to resolve it by either reporting the problem to the appropriate Manager or attending to the issue yourself. If you choose to attend to the issue it is important that you do not put yourself or others at risk by your actions. Safety rules exist to protect you and other people from incidents at work. They are there to benefit you. Knowing all the emergency procedures in advance will enable you to act quickly and correctly in an emergency. Not every part of the Staff Health and Safety and Food Safety Handbook will apply to every member of staff, but please make sure you read and understand the parts that affect you.

Adrian Willson Managing Director Creativevents Ltd.


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1. Important Contacts Group Title: Group Risk Manager Name: Terry Brown Email: [email protected] Telephone: 0207 370 8682 Title: HR Manager Name: Charlotte Hutchings Email: [email protected] Telephone: 0207 370 8671 Title: Safety Manager Name: Stephen Walmsley Harris Email: [email protected] Telephone: 07557924318 Title: AIRSWEB Name: Accident Reporting Centre Email: [email protected] Telephone: 0800 633 5115 Title: Zenith Careline Name: Vehicle Incident Reporting Centre/Breakdown service Email: [email protected] Telephone: 08448488070

EMERGENCY PROCEDURES

Be aware of the building you are in, its emergency procedures and your designated Assembly Point.

FIRE

Know what action to take in the event of a fire.

ELECTRICITY

Do not misuse electrical equipment, report all faults and ensure the portable equipment you are responsible for is tested for electrical safety.

SLIPS, TRIPS AND FALLS

These happen on a regular basis and are mainly caused through untidy workplaces and unsuitable footwear. Take action to reduce slips, trips and falls.


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PERSONAL PROTECTIVE CLOTHING (PPE)

Certain work activities require protective clothing to be worn to protect you from injury, the Company will provide you with the necessary PPE free of charge. Ensure you take action to protect yourself.

ACCIDENTS

Report all accidents so that we can stop it happening again. Unreported accidents can lead to greater consequences for others.

EVENTS/EXHIBITIONS

Build-ups and Break-downs can present potential risks to the unwary. Do not enter areas where such activities take place. If there is a requirement for you to do so obtain permission from your Superior.

MANUAL HANDLING

Moving heavy or awkward objects needs to be undertaken with mechanical aids or additional help.and care!

HEALTH & SAFETY RESPONSIBILITIES 1. Dealing With Emergencies The emergency procedures within the venues Creativevents work at differ slightly from each other and it is therefore important that you are fully conversant with the procedure relevant to the building you are in. Specific Copies of the emergency procedures can be found in the Operations Manual. 2.1 Fire Precautions

In the event of a fire, contact the relevant Event Control/reception by:

Operating the nearest manual call point (coloured red)

By telephone or radio if available

Also notify your Superior immediately

Only attempt to fight the fire if safe to do so

DO NOT put yourself or others at risk.

You must ensure upon commencing any job that you and your colleagues know the location of the nearest:

Fire alarm

Escape route

Fire extinguisher and its correct use. No fire fighting equipment should be interfered with or moved without permission from the Risk Management Department.

No Smoking signs must be complied with. Designated areas have been set aside for those individuals wishing to smoke. In the event of a fire you will hear......... A predetermined message as set out by the landlords emergency procedures. It is essential staff are aware of the emergency messages. Action! 1. Remain at your work station but be

prepared to leave if necessary 2. Await further instruction from your

Manager/Supervisor 3. DO NOT explain this message to

visitors 4. The cancellation message will be as

set out by the landlords emergency procedures

2.2 Evacuation On hearing the alarm, or being instructed to evacuate the building, all staff should leave the building and proceed to the designated assembly point. Do not use lifts, stop to collect personal belongings or re-enter buildings unless you have been told it is safe to do so. In the event of an evacuation you will hear......... Attention please. Attention please. Here is an important announcement. It is necessary to ask everyone to leave the building. Please make your way calmly to the nearest exit 1. Leave the building immediately 2. Follow directions from security to any

specific exits 3. Proceed to your designated assembly

point as directed by security 4. Make yourself known to your

designated Fire Marshal 5. Remain at the assembly point until

told you can leave Note: When working in non public areas the evacuation alarm is a continuous audible siren and not a voice message.


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2.3 Assembly Points When the evacuation order is given, it is important that staff proceed to their designated assembly without delay. On no account should staff leave their assembly point until advised by their Fire Marshal. Where are your Assembly Points? OBSERVE the fire action notice on the Staff Notice board for your assemble point 2.4 Suspect Package If you discover a suspect package or vehicle..... Actions!

contact the relevant Event Control Reception by telephone or radio if available

Also notify your Manager immediately

DO NOT approach, touch or move the package

DO NOT use a radio or mobile phone within 10m radius of the package or vehicle

The code word for a suspect package can be found in the on venue emergency procedures

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2. Flammable Liquids

Flammable liquids must be kept in a proper storage area (e.g. a locked, marked metal cupboard) and quantities be kept to the bare minimum. Where any doubt exists concerning the quantity to be held, the Risk Management Department must be consulted. All chemicals must have been assessed in accordance with the Control of Substances Hazardous to Health Regulations 1999. 3. Waste The companys activities generate a large amount of waste that, if left uncontrolled, creates a fire risk, a health hazard and potential trip hazards. All staff should ensure that waste items are disposed of as soon as possible after it is no longer required. Waste is to be placed into waste bins provided within the company premises.

Care must be taken when collecting litter by hand. Strong rubber gloves should be worn and particular attention paid to the possibility of finding syringes or needles amongst litter. If either of these are found, then you must report to the nearest First Aid point that is open and ask for a Sharps Box into which the needle or syringe is disposed. Take the Sharps Box to the needle / syringe and insert it into the box before returning it to the First Aid Unit.


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Broken glass and crockery should also be handled with care, before dealing with it ensure you are wearing strong rubber gloves capable of resisting penetration. Never put broken glass or crockery directly into plastic bags. Use robust cardboard boxes to store broken items prior to final disposal, the cardboard box should be annotated Caution Broken Glass 4. Work Equipment All equipment must conform to the Provision and Use of Work Equipment Regulations 1992. Work equipment refers to every piece of machinery, appliance, apparatus or tool used at work. Staff are not permitted to use, work, maintain, supervise or manage equipment unless they have been trained in its use. Work equipment may only be used in areas that are adequately lit in line with the operations being carried out. All protective clothing needed whilst using the machinery must be worn correctly and be properly maintained. 5. Defect Reporting Should a staff member identify faulty/damaged equipment they are to report it immediately to the Duty Manager and record the fault in the defects log. The defects log is located in the unit folders. For urgent or unsafe defects, employees are instructed during training to never use faulty equipment and report it immediately to their superior. Faulty or defective equipment will not be used until repaired and clearly marked faulty do not use.

6. Trailer roofs No employees are permitted to go on the roofs of any of the company trailers or similar structures without the permission of a: Director, General Manager or Risk Management Department.

Access to the trailer roofs must be treated as a last resort and only implemented when no other method is available e.g. sudden broken signage after the structure has been built. To access the trailer roof a suitable and sufficient ladder must be used which must be footed at the base of the ladder. When working on the trailer roofs, staff are not to free-stand and are to adopt a crawling method to reduce the risk of falling. The ground level directly below the work area must be cordoned off and No access signage displayed. 7. Working at Heights All work above 2 metres must be securely cordoned off with adequate signs stating Men Working Overhead or similar and the work area must be cordoned off with fencing / hazard tape or barriers suitable for the purpose. Where necessary a diversion route for pedestrians and vehicles must be arranged.

Makeshift work platforms to reach a height should never be used


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Ladders are for access to out of reach areas and light work of short duration only. All ladders must be inspected before they are put into use to ensure that they are in a safe working condition. Domestic ladders are prohibited. Ladders must extend a minimum of 1.05 metres above the working landing or support and must rise at an angle given by 1.0 metre out from the wall for every 4 metres of rise. Ladders, which are more than 3 metres high, must always be tied. Ladders shorter than 3 metres, being used in a particular spot for short periods of time, may be footed instead. Ladders must be used on level surfaces only. Ladders must not be more than 9 metres high unless intermediate landing places are provided, with adequate guardrails and toe-boards. When work continues into the next day, ladders must be taken down at night time. If left unattended then they must be rendered unclimebable. 8. Slips, Trips and Falls

Slips, trips and falls are major causes of work related injuries and normally caused through poor housekeeping and inadequate footwear. All staff must take action to reduce accidents caused through slips, trips and falls:

Spillage (Wet and Dry) clean spills immediately, where necessary use an appropriate cleaning agent. Use signs to inform people the floor is still wet, arrange alternative bypass routes.

Trailing Cables position equipment to avoid cables crossing pedestrian routes, use cable covers and arrange alternative routes.

Miscellaneous Rubbish keep area clear, remove rubbish and do not allow it to build up.

Rugs / Mats ensure they are securely fixed and do not have curling edges.

Slippery Surfaces assess cause and treat accordingly e.g. do not polish the floor surface.

Change from wet to dry floor surface use suitable footwear, warn of risks by using signs, provide doormats.

Poor Lighting report to manager or supervisor, placement of light fittings to ensure even lighting of surfaces.

Changes of Level improve lighting, arrange for apparent tread nosings to be installed.

Slopes improve visibility, provide handrails, use floor markings.

Unsuitable Footwear ensure correct type of sole and heel, where necessary obtain protective footwear from Company.

Remember:

Spillages should be cleared up immediately.

Damaged floor coverings should be reported.

Cleaning schedules should be maintained.

9. Electricity All items, including newly purchased items, of portable electrical equipment must be Portable Appliance Tested (PAT), labelled and recorded by the company.

You are not allowed to bring onto company premises personal items of electrical equipment unless a person competent in the maintenance and inspection of electrical equipment has granted authorisation.


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Do Not:

Tamper with electrical equipment

Overload electrical sockets

Drape any items over electrical equipment

Misuse any item of electrical equipment

Use equipment which is defective In the event of electrical equipment becoming defective it is important that it is isolated and the defect is reported to your Manager. 10. Fork Lift Trucks No one may use a company fork lift truck on company premises unless they are:

Medically fit

Over 18 years old

Have attended an approved fork lift truck basic training course

The company HR Manager will record training course details in a formal manner. Refresher training must be provided as required and training should include the use of any attachments and must include training in the special hazards of working in the venues. FLTs must not be used on site unless a working amber flashing beacon is fitted and displayed when the FLT is in use.

Attention must be paid to pedestrians who have the right of way at all times. Care must be taken to prevent overloading or over tipping of the truck. All operators should check the following at the start of each shift:

Tyre pressures, if pneumatic tyres are fitted

Tyres for signs of wear and tear

Handbrake and foot brake to see if they are working efficiently

Audible warning sound

Amber warning beacon and other lights

Fuel, oil and water in internal combustion trucks

Batteries of battery operated trucks to see that they are adequately charged, the charger is switched off and the charge lead is disconnected and properly stored.

That the systems for lifting, tilting and manipulation are working properly and the hydraulic systems are free from obvious leaks

If any of the above are faulty, do not use the truck and inform your Manager. 11. Noise Noise is classified as an environmental pollutant and must be reduced to its lowest practical level at source.

The Control of Noise at Work Regulations 1989 requires compulsory assessments to be carried out and for noise to be reduced as far as reasonably practicable when employees are exposed to levels exceeding 80dB(A) during the working day. Suitable ear protection must be provided for all employees who request it. Where noise exceeds 85 dB(A) during the working day we are required to first attempt to reduce the level so far as reasonably practicable. If this is not possible, hearing protection is compulsory with Ear Protection Zones marked out. The working day is any eight-hour period, which can include evenings. Hearing protection for staff is available through the Staffing Department.


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12. Personal Protective Clothing and Equipment

Personal Protective Equipment (PPE) will be provided by the Staffing Department as necessary. The equipment must meet minimum legal standards and staff must wear their PPE correctly and report any defects in the equipment immediately. PPE must be provided where risks to health and safety cannot be controlled adequately by other means PPE should only be used as a last resort. PPE should be selected according to the risks it is protecting against and must be maintained to acceptable standards. All members of staff who are likely to require it will be issued with their own protection, which must be worn wherever the mandatory blue and white sign is displayed. These will be replaced in the event of damage or loss. Adequate foot protection must also be worn. The feet should be safe from hazards posed by cold, wet or muddy conditions and from sharp or falling objects. They must be capable of withstanding penetration through the uppers or soles.

13. Substances Hazardous to Health All hazardous substances must be identified and precautions taken. COSHH assessment sheets are stored in the unit folders.

To ensure chemicals are always used safely always follow the 13 golden rules of COSHH:

Never use chemicals for which you have not received training on

Always use as instructed

Always use protective clothing/equipment as directed

Only use approved chemicals supplied by the company

Always use approved chemicals in labelled containers

Always store securely away from food

Always wash your hands after using chemicals

Always return the chemicals to the correct store after using them

Report any spillages immediately

Never mix chemicals, they may react with each other

Never pour chemicals into other containers

Never use chemicals for any purpose other than that for which they were supplied


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14. Office Safety When working in any office area, the following points must be taken into account:

Observe the No Smoking policy

Ensure office equipment does not obstruct passageways and exit routes

DO NOT wedge open fire doors

Eliminate slips, trips and falls - report loose carpets, clean up spillages, re-route trailing cables

Do not overload electrical sockets

Report any office defects or deficiencies to your line manager or supervisor

Do not bring into work unauthorised electrical items

All rubbish should be disposed of safely

Ensure all portable electrical equipment has been tested as being safe to use

Ensure the office does not become cluttered with unused stationery, personal items and redundant office equipment

Observe good housekeeping practices

Heavy items must not be placed on top of cabinets, wall mounted shelves or cupboards

Coffee/tea making facilities are kept well away from workstations, thoroughfares and electrical equipment

Harmful items, such as broken glass, should be stored separately in a cardboard box prior to disposal

Filing cabinets and cupboards are kept closed when not in use

Do not run

Know where the nearest first aid box is and how further first aid assistance can be summoned

Know who your Fire Safety Marshalls are, where the nearest fire extinguisher is located and what to do in the event of an emergency

Ensure unprotected food is not left in the office overnight

You observe the manual handling guidelines within this handbook

15. Company Vehicle Users Use of Company vehicles for work purposes is an extension of the workplace and is therefore subject to H&S legislation. All company vehicle users are to read and adhere to the safe working practice. The policy may be obtained from the company Warehouse/HR Manager. In essence, the safe working practice relates to over tiredness whilst driving, use of mobile phones planning your journey, logging journeys, car and driver security and the need to carry a first aid box, car fire extinguisher and a hazard warning sign. 16. Lone Working / After Hours

Working The buildings Creativevents operate in comprises of large buildings with areas such as basements and storerooms that are isolated and infrequently visited. When visiting or working in these areas unaccompanied, it is important you inform your Manager of the area you are working in, the type of work being undertaken and also give an estimated time of your arrival back. Where practicable, carry a radio with you so that your Manager can be contacted in the event of an emergency. Also take note of where the nearest telephone, first aid box and fire extinguisher are.


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17. Build-up and Breakdown Events and Exhibitions invariably involve a build-up and breakdown during which many potential risks will arise. These may range from trips and falls through to the movement of vehicles in confined spaces. As part of the general management of safety for events and exhibitions, you must not go into areas of the building where build-ups and breakdowns are occurring. This includes build-up or breakdown of trailer bars where only trained and pre-selected staff are authorised to be present. The area must be cordoned off with hazard tape and access restricted. If there is a requirement for you to enter these areas, it is important that you obtain clearance from your Manager. 18. Accident Reporting and First Aid

The company investigates all accidents and near misses that occur on the premises and the co-operation of the staff is required in investigating the true causes of any accident in order to try and prevent it happening again. All accidents must be reported to the Duty Manager and accident reporting help line (AIRSWEB) without delay. The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013 are to be complied with in ensuring that notifiable occurrences and accidents are reported to the relevant local authority within the set statutory guidelines. Medical / First Aid facilities are available via the medical units or through the companys appointed first aiders.

19. Drugs and Alcohol

Misuse of drugs or alcohol can severely affect judgement and physical response to given situations in the workplace; this can result in safety awareness being impaired and accidents occurring. Any employee found to be under the influence of alcohol or drugs must be referred to their Manager for any necessary action to be taken. An Employee, who it is suspected or recognised, has an alcohol or drug dependency problem will be given the opportunity to seek diagnosis and treatment. Provided there is evidence of a genuine desire to overcome the problem, the Employee may take time off work to receive appropriate treatment. Certified absence from work in the course of such treatment shall count as sick leave. During any such treatment, the Employee may have to be re-deployed, to ensure his / her safety and that of other Employees / Visitors. Employees who suspect or know that they have an alcohol or drug problem are encouraged to seek voluntary help. There are many organisations which can offer help, including but not limited to, Alcoholics Anonymous (0845 769 7555), Narcotics Anonymous (0207 730 0009 national helpline) and Addiction (0207 251 5880 national helpline). Alternatively, should they wish, Employees may discuss their problem in strict confidence with a Director. Important note: at several venues the Creativevents Ltd work at, the medical department conduct random drugs and alcohol testing which all employees are subject to.


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20. Working in the Cellar The cellars are very busy areas, with numerous activities. To ensure the company maintain a safe system of work it is imperative that all employees working in the cellar:

Receive a formal induction which is recorded in writing. No induction, no access

Comply with all Health and Safety procedures

Wear PPE as instructed (steel toe cap boots and high-viz jacket)

21. Manual Handling

The law requires that, as far as reasonably practicable, employees should avoid the need to undertake manual handling operations that may involve a risk of injury and machinery should be used instead. Where the use of machinery cannot be used the following lifting methods must be adopted:

No Yes Remember:

Think before lifting

Stand as near to the object as possible

Bend your knees and keep your back straight

Grasp the load firmly

Lift with your legs

Hold the load close to the centre of your body

If in doubt get help

22. Hot Drinks

The serving of hot drinks presents a very real risk of scalding. The following control measures must be observed and adhered to:

Staff may only handle hot drinks if they have been barista trained

Only insulated cups with warning hot drink notice may be used

A 2cm gap to be left at the top of the cup

Lids must be placed firmly and securely on all hot drinks

To reduce the risk of scalding, milk must be offered and poured prior to issuing to the customer

Customers must be verbally advised of the hot drinks hazard

Suitable carry bags are to be issued for bulk orders

23. Violence to Staff Violence includes verbal as well as physical abuse. All staff must be aware of the location of other staff in areas in which they are working. They must also know how to contact Venue Control Room in the event of an emergency. When faced with an aggressive situation, do not retaliate in any way: try to act in a neutral manner. Seek assistance from your manager or other members of staff. In the unlikely event that you are a victim of violence at work, make sure that you receive the necessary treatment immediately and that the incident is recorded by your department manager as well as by the company HR Manager. If, for example, a customer complains, show interest and actively listen to their complaint and imagine how you would feel in their position. Restate the complaint to ensure there are no misunderstandings and admit the problem if there is one. Ask the complainant what they would like to be done and suggest alternatives if the preferred solution is not possible.


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Dont be defensive, complaints made by customers are rarely about you and they may be reacting to other things that have happened during the day. Always offer an explanation but do not assign blame to the computer, operations, management etc. Customers want solutions, not to know who is to blame. Do not give commands to customers but request that they do certain things.

Potentially dangerous situations can often be diffused quickly by clearly explaining the reasons behind certain decisions, for example; why tops must be removed from bottles during concerts. Give every opportunity for people to have their say without interrupting, keep your voice low, level and calm and avoid continued direct eye contact. Thank the individual for bringing the matter to your attention.

Avoid aggressive body language, unlike this gentleman!

Avoid aggressive body language such as standing impassively with your arms folded. If a complainant is standing and you are seated, try slowly to come up to their level. If a complainant is seated, then go down to their level instead. Maintain a respectful distance between yourself and the complainant so that neither of you feel threatened by each other.

24. Storage Areas Care must be taken when storing goods to ensure that:

Goods do not present a trip hazard to anyone

Flammable goods are not stored next to items which can easily ignite

Stock is laid out with enough room to get to, without excessive reaching or stretching

Goods are clearly labelled to find what is needed and are stored in areas with sufficient light

Consideration is given to the storage arrangements for safe delivery and collection of stock

Goods stored do not obstruct any safety equipment such as fire extinguishers, hydrants, first aid boxes, emergency telephones or fire exits

Goods must not be stacked within 1.5 metres of a fire sprinkler system otherwise the sprinkler systems effectiveness will be reduced

Where possible, heavy goods should not be stored above head height unless mechanical means are available to collect them

Unused goods or those no longer required should be removed as soon as possible to reduce the build up of waste and fire loading

Shelving systems, cupboards and ladders/stepladders should be regularly checked for damage and replaced as necessary

Shelving should be securely bolted to the wall or floor as necessary

Compressed gas cylinders (e.g. carbon dioxide, nitrogen) must be properly chained to the wall/cage or securely wedged to prevent rolling

Where dangerous/hazardous substances are stored the appropriate warning signs must be displayed on the outside of the store

Where consumable goods are stored, an efficient system of stock rotation must be used to ensure out of date goods are used before they expire or else they are promptly disposed of


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25. Use of Knives

Misuse of knives can lead to deep cuts and in some minor cases, severed bodily parts. Accidents normal occur through rushing, incorrect handling and or a lack of concentration. Staff must use knives to the exact methods demonstrated during training. Access to knives is restricted to authorised users only and suitably stored when not in use. Staff must not use knives for removing packaging.

26. Use of ovens Only use an oven once you have received training. Ovens produce hot steam and the internal surfaces can be extremely hot. There is a very real risk of a third degree burn if used incorrectly. Staff instructed to open slowly and stand back to release steam. All users must use heat resistant gloves/cloths/aprons provided when removing items from the oven.

27. Use of cleaning chemical

Staff are instructed:

Never use chemicals for which you have not received training on.

Always use as instructed.

Always use protective clothing/equipment as directed by the safety label.

Only used approved chemicals supplied by the company (Zenith)

Always use approved chemicals in labelled container.

Always store securely away from food.

Always wash your hands after using chemicals.

Always return the chemicals to the correct store after using them.

Report any spillages immediately.

Never mix chemicals; they may react with each other.

Never pour chemicals into other containers.

Never use chemicals for any purpose other than which they were supplied.

Always read the data sheet prior to dealing with an spillage/contact incident

Staff reminded to thoroughly dry hands after washing.

Remind staff to check for dry, red or itchy skin on their hands and to inform their manager if this occurs.

28. Use of Gas (Co2) Only trained logistics staff are authorised to carry or operate C02 gas. The following safety controls measures must always be adopted:

To be stored in an area adequately ventilated.

Connected or carried by staff who have been trained in the safe use of C02. (cellar wise video)

When in use stored on flat even surfaces or supported.

Gas turned off before connecting / disconnecting.

When in not in use, bottles stored in suitable containers or strapped secure

PPE provided safety gloves and steel toe caps boots.

29. Advice and Communication on Health and Safety

Copies of the Companies Risk Assessments and supporting documents are display of the staff notice board and contained in the unit operations file. All staff are required to be read them, be fully conversant and demonstrate compliance. If you have any problems concerning health and safety you are advised to first raise the issue with your line Supervisor/Manager. If a satisfactory result is not reached or if specialist advice is required you should approach the company Risk Management Department.


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FOOD SAFETY RESPONSIBILITIES 1. Food Safety Statement Creativevents recognises the importance of HACCP (Hazard Analysis and Critical Control Points) and its standing in Law. As such all of what we ask you to do in this section is based around the companys compliance with this law. All the paperwork that you are asked to fill out throughout your working day helps to prove due diligence and ultimately provides us with legal defence against any potential claim. There are certain areas that by Law you are responsible for, these are explained thoroughly in this document. If you need further guidance or clarification please contact a member of Creativevents management and they will assist. Creativevents expects all staff to take their food safety responsibilities seriously. Food handlers must always observe the highest possible standards of food safety to ensure that food does not become contaminated. Your responsibilities include:

Cleaning

Temperature Controls

Preventing Cross Contamination

Personal Hygiene

Reporting Illnesses Creativevents requests that all products sold by the company be of the best quality possible and safe to eat. 2. Uniform Company uniform must be worn at all times. It must be clean and freshly ironed. Clothing worn when preparing or serving food must not be worn outside of the premises. Aprons and hats must always be worn when working in the kitchens or when preparing and serving food. None of your own clothing should be seen when you are wearing the company uniform. Outdoor clothing, bags or other personal items must not be brought into food areas at any time 3. Contamination

The following are types of contamination that we face daily: Bacterial

Personal Hygiene Poor personal hygiene can cause food poisoning from staphylococcus aureus. This type of bacteria is commonly found on humans (mainly in the nose and throat) and causes most cases of food poisoning in the UK.

Poor Storage Always keep raw foods below cooked in the fridges to prevent cross contamination and keep all food covered in fridges with labels and dates on them.


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Temperature Controls All fridges must be below 4c and freezer below -18c these temperatures must be recorded and monitored throughout the day refer to the Daily Operations Forms.

Holding Food Bacteria grows when food is stored out of its temperature limits. All cold food must be stored below 8c, if it goes above this temperature you should enforce the 4 hour rule. If you are hot holding the temperature is 63c, if it is below you should enforce the 2 hour rule.

Carriers Some people can carry harmful bacteria without knowing it such as paratyphoid. See illness reporting for further information.

Chemical

Cleaning - Ensure that all food products are covered and away from the area being cleaned.

Pest Control - Some chemicals used in pest control can be harmful to humans so ensure that all pest control devises are stored away from food.

Strong Perfumes and Deodorants These can also contaminate food. Physical

Breakages If there are any breakages near food make sure that no contamination occurs, for example broken glass.

Pests Ensure that all food areas are free of pests and pest droppings.

Hair Ensure that hair is tied back and that all food handlers are wearing hats whilst handling food.

Nails Ensure that nails are short and not polished as the polish may chip and contaminate the food. As an extra layer of protection all staff are to wear gloves when handling food.

False Nails & Eyelashes False nails & eyelashes are not permitted under any circumstances.

4. Cross Contamination

Raw meat must be stored in the bottom of the fridge or if possible in a separate fridge altogether. Never allow cooked products to be stored below raw products.

When using cutting boards we use the colour coded chopping board system to prevent

cross contamination. This separates out food products into the following categories:

WHITE DAIRY BROWN BREAD GREEN FRUIT AND VEGETABLES RED RAW MEATS BLUE RAW FISH YELLOW COOKED FOODS


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Using the chopping boards correctly can help reduce cross contamination. Ensure that all knives are sanitised in between each use, as these can harbour bacteria and cause cross contamination too. Before using knives please consult with your Unit Team Supervisor to ensure that you have been briefed on how to use safely. 5. Personal Hygiene It is vital that good standards of personal hygiene are maintained by food handlers. Contaminated hands will spread bacteria around any environment very quickly. Good personal hygiene is imperative with all food handlers as bacterial contamination is one of the biggest causes of food poisoning in the U.K. To prevent contamination of any form whether physical, chemical or bacterial you should always:

Turn Up To Work Clean And Well Groomed

Never Wear Strong Perfumes Or Deodorants

Cover All Cuts And Wounds With A Blue Coloured Waterproof Dressing

Wear Clean Clothes (Which We Provide)

Always Tie Your Hair Back

Report Illnesses Please Remember:

Clothing worn when preparing or serving food must not be worn outside of the premises, outdoor clothing must not be brought into food areas at any time. Aprons, hats and gloves must be worn when working in the kitchen and when serving food. Dont prepare or touch food if you have cuts or sores on your hands. Open cuts and sores can easily become infected with bacteria, which might be transferred to food. 6. Hand Hygiene To prevent food contamination it is essential to wash your hands frequently. Examples include:

Before Starting Work

Before Handling Food

Between Handling Raw And Ready To Eat Foods

After Going To The Toilet

After Handling Raw Foods

After Handling Waste

After Eating, Drinking or Smoking, Coughing, Sneezing or Touching Your Face or Hair

After Taking A Break

After Handling Chemicals/Cleaning

After Handling Money

Before Putting On Gloves

After Wearing Gloves


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Your hands should always be clean and your nails always short, clean and unvarnished. All cuts must be covered in a clean blue plaster from the first aid box. If there are no blue plasters please inform your Unit Team Leader immediately. Biting your nails! Doing this causes the spread of germs from mouth to hand and severely increases the chance of food poisoning. 7. Food Handling Gloves Food handling gloves are merely a barrier between the hand and the surfaces they are touching. Gloves do not prevent cross contamination if used incorrectly. Disposable gloves offer the best protection against human contamination when used for single functions. However, when gloves are used in multiple operations they can become the source of contamination. How to use Gloves

Wash hands before use

Only handle the gloves from the wrist area and inside the glove (this area never comes in contact with food)

Gloves must be changed on a regular basis and at a minimum:

Change them every 20 minutes

Change them when you move between different jobs, such as sweeping floors to restocking fridges

If gloves are soiled or damaged in any way

As often as necessary to maintain hygienic food handling


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8. Hand Washing

Use hot water and antibacterial soap. After wetting hands, apply soap and use the following procedure to clean your hands thoroughly:

1. Rub palm to palm

2. Rub backs of both hands

3. Rub palm to palm with fingers

4. Rub backs of fingers (interlocked)

5. Rub all parts of both hands

6. Rinse hands under running water and dry thoroughly with blue roll. Remember to turn

off the running water using blue roll and not your clean hands


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9. Illnesses and Reporting You are required by Law to report to your employer any of the following. Failure to do so may result in prosecution. All staff whose work involves them in the preparation , service or handling of equipment involved in the preparation or service of food or drink must at the start of employment be made aware of and sign the Food Handlers Declaration If you are suffering from sickness, diarrhoea, vomiting, nausea, abdominal cramps, fever or any other illness that may pose a risk to the food we are selling, you are legally required to report this to your manager before coming into work. Report all cuts, boils, septic spots and skin infections to your Staffing Manager before starting work. Skin infections such as dermatitis, eczema and psoriasis can contaminate food. Check with your manager before starting work. Action Any episodes of illness amongst staff involving vomiting and diarrhoea must be reported to the Staffing Manager: If two or more persons report symptoms involving vomiting and diarrhoea, the advice of the Risk Management Department must be sought immediately. If the person has been sick in the workplace, the area and all contaminated surfaces, equipment and utensils must be cleaned and sanitised. Dispose of any food that may have been contaminated. Toilet handles, door handles/push plates, taps and surfaces must be cleaned and sanitised after contact with anyone reporting diarrhoea and vomiting. Exclusion If a member of staff has an episode of diarrhoea and/or vomiting, then the person should see a doctor who must be told of the food handler involvement. The person must not return to work until: 48 hours after the last episode of vomiting or diarrhoea OR a medical practitioner has issued a Certificate of Fitness to Work Good hygiene practice, particularly hand washing, is of paramount importance and must be stressed on return to work. Skin conditions Food handlers with lesions on exposed skin (hands, face, neck or scalp) that are actively weeping or discharging must be excluded from work until the lesions have healed. Clean wounds must be totally covered with a blue-coloured waterproof dressing. Infections of the eyes, ears and mouth. Any food handler whose eyes, ears, mouth or gums are weeping or discharging must be excluded from food handling until they are fully recovered.


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Multiple cases In any situation where two or more persons report symptoms involving vomiting and diarrhoea within a 24 hour period, the advice of Risk Management Department must be sought immediately. 10. Jewellery No jewellery is allowed except a plain wedding band. Jewellery can harbour dirt and bacteria which could be transferred onto the food. Jewellery with stones/gems is strictly banned due to the fact they could cause physical contamination if they fell into the food. 11. Cleaning Effective cleaning is vital to get rid of harmful bacteria in your unit and to stop them from spreading. All food contact surfaces e.g. preparation surfaces, cutting boards, utensils and all hand contact surfaces e.g. door and cupboard handles, bin lids, taps, should be thoroughly cleaned and disinfected at regular intervals to prevent the build up of contamination around food areas. A cleaning schedule is located in the unit Operations Manual . Please ensure this adhered to and signed off every day. The cleaning schedule will show:

What needs to be cleaned Who is responsible for doing the cleaning How often it needs to be done The cleaning chemicals that should be used. How the chemicals should be used How long they should be left on the surface, as recommended by the manufacturer How the chemicals should be stored (in a special place away from food)

Your Operations Manager will check that all cleaning rotas have been completed. Please Remember good cleaning practices are vital. When you leave the unit please ensure it is how you would like to find it next time it is open! 12. Food Storage Ensure that all relevant food that is left out or stored in a fridge or freezer is covered with clingfilm and labelled and dated. Always at the start of your shifts check the use by date of all products. Any out of date, dispose of immediately and record as wastage. Remember first in first out. Cold Storage All fridge units should run between 1-4c this should be checked at regular intervals and recorded on the Daily Operations Form. We check this by not only the digital fridge display but by probing product to ensure that the fridge read out is correct. If the fridge is running at a higher temperature keep monitoring. If it does not come down, inform the Operations Manager immediately. Remove all products to a fridge that is working. If the products go above 8c impose the four hour rule (see below) and record on the Daily Operations Forms.


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Hot Holding All food that is hot held should be done above 63c. If the food falls below this temperature immediately enforce the two hour rule (see below) and record this on the Daily Operations Forms. Implementing the 2/4 hour rule 1. Always record the temperature on the Daily Operations Forms 2. Report it to the Operations Manager 3. Mark the items for disposal (if it is sandwiches place a coloured dot sticker on the back

of the packaging/if it is a hot item ensure that no more products are delivered until you have used or disposed of the item within the allotted time frame)

4. Record time for disposal on the Daily Operations Forms 5. Confirm disposal on the Daily Operations Forms Receiving Products Hot products must be received above 63c. Chilled products must be received below 8c. If you receive products out of temperature control report it immediately to the Operations Manager 13. Temperature Probing

Why we temperature probe food items. We temperature probe the food to ensure that the food is within food safety zones. We record this information as part of our HACCP system. This allows us to see that all the products that we are selling are safe to do so. How to use the probe:

Switch on the probe

Wipe with a probe wipe (replace them with new ones if they have become dry in the meantime spray sanitiser on the wipe and use as normal)

Place into the core (the centre point or thickest part) of the product and wait until the temperature dial stays at a temperature.

Record the results on your the Daily Operations Forms

Remove the probe

Clean and sanitise the probe

Place back in your unit box so that it doesnt get lost.


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14. Food Safety Danger Zones

15. Cleaning Equipment To reduce the risk of cross contamination ensure that all brooms, mop and buckets and cloths used for cleaning and wiping are colour coded, clean, disinfected and or sanitised before used. Green cloths, buckets & mops are used for kitchens, Red for toilets, yellow for washrooms and blue for front of house and general purpose areas.

To be used in high-sanitary (high risk of spreading infection) applications or in restrooms cleaning, such as with toilets and urinals.

To be used for sinks, counters and washroom surfaces; also used for speciality cleaning (such as service counters, mirrors, gym areas and metal works).

To be used in food processing and food serving areas, such as kitchens & canteens as well as bar areas.

To be used in lower risk areas of a building, such as desktops, ledges, walls & tiles, window cleaning and low dusting.

Health and Safety and Food Safety Handbook -RM(G)70-06

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Transcript of Health and Safety and Food Safety Handbook -RM(G)70-06