Unit 1: AC3.1-3 Health and Safety - Oasis Academy Brislington · 2020. 3. 17. · control, monitoring and review of preventive and protective measures 4. Ensure they have access to

Unit 1: AC3.1-3

Health and Safety

16 March 2020

LO3: Understand how hospitality and catering provision meets

health and safety requirements.

Marks: 10-26 11%-29%

AC3.1 AC3.2 AC3.3

Describe personal safety

responsibilities in the

workplace.

Identify risks to personal

safety in hospitality and

catering.

Recommend personal safety

control measures for

hospitality and catering

provision.

Unit 1: Health and Safety

LO3: Understand how hospitality and catering provision meets health and safety requirements 16 March 2020

AC3.1: Describe personal safety

responsibilities in the workplaceCRITERIA

You must know:

Responsibilities

• Of employees

• Of employers

You must know:

In relation to

• Health and Safety at Work Act

• Reporting of Injuries, Diseases and Dangerous Occurrences

• Regulations (RIDDOR)

• Control of Substances Hazardous to

Health Regulations (COSHH)

• Manual Handling Operations Regulations

• Personal Protective Equipment at Work Regulations (PPER)

Employers must:

Provide the employee with a detailed job description

and a contract of employment

Adhere to laws relating to employment of staff,

including health and safety and food safety.

16 March 2020

AC3.1/2.2/2.2: Employers’ rights and responsibilitiesRECALL


LO3: Understand how hospitality and catering provision meets health and safety requirements

Employees must:

Work in the way that has been agreed to in the contract and job description

Follow all the organisation’s policies and practices.

16 March 2020

AC3.1/2.2/2.2: Employees’ rights and responsibilitiesRECALL



Employers and people in employment are subject to a variety of legislation.

This includes regulations on:

Children and Young Persons

Licensing

Rehabilitation of Offenders

Data Protection

Asylum and Immigration

National Minimum Wage

Working Time Regulations and Statutory Sick Pay

Sex Discrimination, Race Relations, Disability Discrimination,

Human Rights.

16 March 2020

AC3.1/2.2/2.2: Regulation and ProtectionRECALL



The act aims to:

secure the health, safety and welfare of

persons at work

protect other people from health and safety risks

caused by work activities

control the use and storage of explosive and

dangerous substances.

An Act of Parliament, the Health and Safety at Work Act

(HASAWA) 1974, regulates health and safety issues.

16 March 2020

AC3.1/2.2/2.2: Regulation and ProtectionSHARE





Unit 1: Hospitality Industry

LO1: Understand the environment in which hospitality and catering providers operate. 16 March 2020


Under the Health and Safety at Work Act, employers

have responsibilities to:

1. ensure the health, safety and welfare of employees

2. provide and maintain safe equipment and systems of work

3. make arrangements for safe use, handling, storage and transport

of articles and substances

4. provide information, instruction, training and supervision

5. provide a safe place of work, safe entrance, exit, and work

environment

6. provide adequate toilet, washing and changing facilities.





16 March 2020


Under the Health and Safety at Work Act, employees

have responsibilities to:

1. follow safety instructions and training received

2. co-operate with their employer

3. not to misuse or tamper with anything provided

in the interests of health and safety

4. take reasonable care of their own and other

people’s health and safety

5. tell someone if you think the work or inadequate

precautions are putting anyone’s health and safety

at serious risk.




LO3: Understand how hospitality and catering provision meets health and safety requirements 16 March 2020

AC3.1/2.2/2.2: Legal Obligation of Employers

Good ventilation,

lighting &

temperature

controls

Easy

evacuation

routes

Provide

supervision,

instruction and

training of staff

Safety and

maintenance of

machinery and tools

Provide adequate

working space and

safe areas of work

A safety policy

document and a risk

assessment

SHARE

Maximum average workingweek 48 hr over 7 days

Overtime allowed by arrangement

Rest break of 20 minsevery 6 hours

The Working Time Regulations (1998)

16 March 2020




Prohibits discrimination

Illegal to dismiss employeeon grounds of:

dress code

political opinion

Religion

disability

16 March 2020


Human Rights in employment Act (1998)



1. Provide a written health and safety policy

2. Assess risks to employees, customers, partners

and other people

3. Arrange for effective planning, organisation,

control, monitoring and review of preventive

and protective measures

4. Ensure they have access to competent health

and safety advice

5. Consult employees about risks at work and current

preventive and protective measures

The Health & Safety Executive (HSE) five-point plan

16 March 2020




http://www.hse.gov.uk/riddor/reportable-incidents.htm

http://www.hse.gov.uk/riddor/reportable-incidents.htm

What to report?

Deaths and injuries

Occupational Diseases

Carcinogens, mutagens and biological agents

Specified Injuries to Workers

Dangerous Occurrences

Gas Incidents

RIDDOR - Reporting of Injuries, Diseases and

Dangerous Occurrences Regulations 2013.

16 March 2020




Would you report it?

16 March 2020

AC3.1/2.2/2.2: Regulation and ProtectionDEMO

Q. A customer is accidentally scalded

while being served hot soup by staff

and is taken to hospital for

treatment. Is this reportable?

A. Yes. The accident arose from a

work activity – serving soup.

Q. A customer knocks their soup bowl

off the table while reaching for a wine

glass – they sustain minor burns. Is

this reportable?

A. No. Just because an accident occurs

on work premises, this does not make it

a work-related accident. The accident

did not arise out of or in connection

with work, it was caused by the

customer’s own actions.





Would you report it?

16 March 2020

AC3.1/2.2/2.2: Regulation and ProtectionDEMO

Q. An employee steps out of his private car in the office

car park. In doing so, he somehow twists his ankle. As a

result, he has more than seven days off work. The

employee had not yet started work for the day. There

were no defects to the car park surface, debris or

spillages etc present that may have contributed to the

incident and the light was good. Is this reportable?

A. No. Provided that there was nothing about the

condition and design of the car park surface, condition,

slope, weather conditions, lighting etc which contributed

to the accident. Just because an accident occurs on work

premises, this does not make it a work-related accident.

Q. A barman is attacked by a member

of the public, when he asked the

customer to leave as the bar was

closing. Is this reportable?

A. Yes. Injuries to people at work which

‘arise out of or in connection with work’

caused by a non-consensual act of physical

violence are reportable.





Who should report it?

16 March 2020


If you are an employer

If you are an employer, you must report any work-related

deaths, and certain work-related injuries, cases of

disease, and near misses involving your employees

wherever they are working.

If you are in control of premises

If you are in control of premises, you must report any

work-related deaths, certain injuries to members of the

public and self-employed people on your premises, and

dangerous occurrences (some near miss incidents) that

occur on your premises.

Agency Workers/Casual Staff

Agencies should ensure that

responsibility for reporting under

RIDDOR is clearly assigned to the

appropriate person based on the

particular facts of the employment

relationship. Agencies should ensure

that reporting responsibilities are

clearly understood by host businesses

and the workers.





16 March 2020


Top 10 causes of accidents in the work place:

Which do you think apply to the

hospitality and catering industry?

Give examples. Would you report

them using RIDDOR?



Slips, Trips and Falls

16 March 2020


Why is dealing with slips and trips important?Slips and trips are the most common cause of injury at work. On average, they cause over a third of all

major injuries and can lead to other types of accidents, such as falls from height or falls into machinery.

Slips and trips also account for half of all reported injuries to members of the public in workplaces where

there is public access, such as hospitals, shops and restaurants.

How can I prevent them?

• Prevent floors from getting wet or contaminated in the first place

• Have procedures in place for both routine and responsive cleaning

• If a spillage does happen, clean it up quickly

• If floors are left wet after cleaning, stop anyone walking on them until they are dry

and use the right cleaning methods and products

• Look out for trip hazards, such as uneven floors or trailing cables, and encourage

good housekeeping by your workers

• Make sure workers wear footwear that is suitable for the environment they are

working in Make sure your flooring is suitable, or floors likely to get wet are of

a type that does not become unduly slippery

RIDDOR - Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013.



16 March 2020


COSHH - Control of Substances Hazardous to Health Regulations 2002

Employers must display

health and safety posters

in work areas where

necessary, especially

related to COSHH.



16 March 2020



COSHH covers substances that are hazardous to health.

Substances can take many forms and include:

• chemicals

• products containing chemicals

• fumes

• dusts

• vapours

• mists

• nanotechnology

• gases and asphyxiating gases and biological agents (germs).

If the packaging has any of the hazard symbols then it is

classed as a hazardous substance.

• germs that cause diseases such as leptospirosis or legionnaires

disease and germs used in laboratories.



16 March 2020


Which do you think apply to the

hospitality and catering industry?

Give examples.

What PPE could your wear to

protect yourself in a catering

kitchen?

What PPE might a

housekeeper wear?



16 March 2020



Case Study

A 46-year-old school cook developed breathing problems after working with flour in the school kitchen.

The room was small with poor ventilation.

Her breathing problems became so severe that she could hardly walk.

She had to sleep sitting up.

Her daily job included dough making in a large mixer.

There were no controls for the flour dust.

HSE investigation

The cook contacted her union, which supported her with a compensation claim

on the basis that decent working conditions were not provided.

The council admitted that it had not taken sufficient action over the problem

despite repeated complaints. HSE was not involved.

Effects

The cook became severely asthmatic. She had to retire early on health grounds,

and the courts eventually awarded her £200,000 in damages.

But the money will not bring back her health, she rarely leaves the house

and faces a very restricted lifestyle.



16 March 2020


PPER – Personal Protective Equipment

Employers have duties concerning the

provision and use of personal protective

equipment (PPE) at work.

PPE is equipment that will protect the user

against health or safety risks at work. It can

include items such as safety helmets,

gloves, eye protection, high-visibility

clothing, safety footwear and safety

harnesses. It also includes respiratory

protective equipment (RPE).



16 March 2020


Why is PPE important?

Making the workplace safe includes providing instructions, procedures,

training and supervision to encourage people to work safely and

responsibly. Even where engineering controls and safe systems of

work have been applied, some hazards might remain.

These include injuries to:

• the lungs, eg from breathing in contaminated air

• the head and feet, eg from falling materials

• the eyes, eg from flying particles or splashes of corrosive liquids

• the skin, eg from contact with corrosive materials

• the body, eg from extremes of heat or cold

• PPE is needed in these cases to reduce the risk.

PPER – Personel Protective Equipment at Work Regulations



16 March 2020


Ears

Hazards

Noise – a combination of sound

level and duration of exposure,

very high-level sounds are a

hazard even with short duration

Options

Earplugs, earmuffs, semi-

insert/canal caps

Head and neck

Hazards

Impact from falling or flying objects,

risk of head bumping, hair getting

tangled in machinery, chemical drips

or splash, climate or temperature

Options

Industrial safety helmets, bump caps,

hairnets and firefighters' helmets

Eyes

Hazards

Chemical or metal splash, dust,

projectiles, gas and vapour,

radiation

Options

Safety spectacles, goggles, face

screens, faceshields, visors


Which do you think

apply to the hospitality

and catering industry?

Give examples.



16 March 2020



Hands and arms

Hazards

Abrasion, temperature extremes, cuts and

punctures, impact, chemicals, electric shock,

radiation, vibration, biological agents and

prolonged immersion in water

Options

Gloves, gloves with a cuff, gauntlets and

sleeving that covers part or all of the arm

Feet and legs

Hazards

Wet, hot and cold conditions, electrostatic build-up,

slipping, cuts and punctures, falling objects, heavy

loads, metal and chemical splash, vehicles

Options

Safety boots and shoes with protective toecaps and

penetration-resistant, mid-sole wellington boots and

specific footwear, e.g. foundry boots and chainsaw boots

Which do you think

apply to the hospitality

and catering industry?

Give examples.



16 March 2020


Manual Handling Operations Regulations 1992 - (MHOR)

The Regulations define manual handling as:

"...any transporting or supporting of a load (including the

lifting, putting down, pushing, pulling, carrying or moving

thereof) by hand or bodily force".

The load can be an object, person or animal.

The MHOR 1992 set out a clear ranking of measures for

dealing with risks from manual handling, these are:

1. first : avoid hazardous manual handling operations

so far as is reasonably practicable;

2. second : assess any hazardous manual handling

operations that cannot be avoided; and

3. third: reduce the risk of injury so far as is

reasonably practicable.

When might this

regulation come into

effect working in the

hospitality industry?



16 March 2020


Other Health

and Safety

Signs



16 March 2020

AC3.2: Identify risks to personal safety

in hospitality and cateringCRITERIA

You must know:

Risks

• To health

• To security

• Level of risk (low, medium, high)

in relation to employers,

employees, suppliers and customers



AC3.3: Recommend personal safety control measures

for hospitality and catering provision

You must know:

Control measures

• For employees

• For customers

16 March 202016 March 2020

AC3.2/3.3/2.1: Safety and Security in Hospitality EstablishmentsSHARE



AC3.2/3.3/2.1: Safety and Security in Hospitality Establishments

16 March 202016 March 2020

Explain how each of the items below can make

guests feel safe in your establishment:

How does this law

apply to staff?

DEMO




16 March 202016 March 2020Unit 1: Hospitality Operations

LO2: Understand how the hospitality and catering provisions operate.

The Data Protection Act

The Data Protection Act controls how your personal information

is used by organisations, businesses or the government.

There is stronger legal

protection for more sensitive

information, such as:

• ethnic background

• political opinions

• religious beliefs

• health

• sexual health

• criminal records

Everyone responsible for using data has to follow strict

rules called ‘data protection principles’.

They must make sure the information is:

• used fairly and lawfully

• used for limited, specifically stated purposes

• used in a way that is adequate, relevant and not excessive

• accurate

• kept for no longer than is absolutely necessary

• handled according to people’s data protection rights

• kept safe and secure

• not transferred outside the European Economic Area without

adequate protection

SHARE




Feeling safe is one of the basic human needs and must be met for guests to feel happy.

Guests expect rooms to have safes and locks on accommodation doors to be adequate to prevent unwanted visitors. Often rooms have double locking systems (a chain or bolt).

Guests often feel reassured if an establishment has visible CCTV and onduty security workers.

Some guests can be put off by a strong security presence, as this may imply the establishment has issues, however, most people would prefer too much securitythan too little!

16 March 202016 March 2020

GuestsSHARE




Staff have just as much right to feel secure and safe at work.

Changing areas with lockers shouldbe provided for staff to lock away valuables while on shift.

Employers have the right to search bags if they suspect theft.

16 March 202016 March 2020

StaffSHARE




Theft: the taking of property belonging to the customer, employeeof employer; this includes food, drink and equipment.

Burglary: theft with trespass.

Robbery: theft with assault, e.g. of banking cash or collection cash.

Fraud: e.g. making false claims for damage, using counterfeit money or stolen credit cards.

16 March 202016 March 2020Unit 1: Hospitalityperations

LO2: Understand how the hospitality and catering provisions operate.

Which member of the

hospitality team must be

trustworthy and why?

Can you identify the risks?DEMO




Assault: e.g. fights between customers, assaults onstaff banking cash.

Vandalism: malicious damage to property by intruders, customers or employees.

Arson: setting fire to property.

Undesirables: e.g. drug dealers, prostitutes.

Terrorism: bombs and also bomb threats.

16 March 2020

Can you identify the risks?SHARE




Reduce cash handling by staff, have specific staff

take responsibility for money.

Train staff to identify suspicious packages and individuals.

Use security passes; ask visitors to sign in.

Restrict workmen or outside agencies to certain areas.

Security mark all equipment.

Use strict stock control procedures, have a checking system in place.

Keep all areas well-lit.

Use CCTV cameras.

Check guest identification on check-in with photo I.D.

16 March 202016 March 2020

How can you reduce the risks?DEMO




Take a note of any incident thatyou feel is not right.

Include:

Type of incident, what happened

Date, time, place, duration

Who was involved, descriptions

Whether anyone was hurt or any property damaged

Whether police or an ambulancewere called.

16 March 202016 March 2020

How/when do you report an incident?DEMO




Have a clear security policy that staff are aware of.

Provide security staff, in-house or on contract.

Develop procedures for security risk assessment and dealing with breaches.

Understand the legal implications, e.g. vicarious liability for false arrest or imprisonment.

Try to keep a balance between security and safety.

Hold regular team meetings to discuss any issues with staff, especially following any events or instances.

16 March 202016 March 2020

What systems would you have in place?DEMO



16 March 2020

AC3.2/3.3/2.1: Risk Assessment



RISK TO HEALTH ASSESSMENT

Staff Hazard Risk Prevention

Housekeeper

Room Attendant

Cleaner

Chemical

Cleaning Products

• Chemical Burns

• Chemical Contamination

• Chemical asphyxiation

• Skin Irritation

• Poisoning

Housekeepers must be familiar with all chemicals that

they work with or near via appropriate training.

Housekeepers must know how to use chemical substances

accurately, particularly where dilution is necessary and

follow manufacturer’s instructions.

Complete the risk assessment table below, identify the risks to health

for different members of staff within a hospitality establishment.

DEMO

16 March 2020

AC3.2/3.3/2.1: Risk AssessmentDEMO



RISK TO SAFETY ASSESSMENT

Staff Hazard Risk Prevention

Night Porter Lone Working Aggressive Guests

Assault

Verbal Abuse

Have paired working shifts as a minimum

CCTV

Radio communication

Panic alarms

Complete the risk assessment table below, identify the risks to personal

safety for different members of staff within a hospitality establishment.

Documents

Unit 1: AC3.1-3 Health and Safety - Oasis Academy Brislington · 2020. 3. 17. · control, monitoring and review of preventive and protective measures 4. Ensure they have access to