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Unit 5 Assignment 1 Notes

The document discusses health and safety legislative requirements for the hospitality industry. It specifically mentions the Health and Safety at Work Act of 1974 which aims to ensure practical compliance through a health and safety policy. It also discusses assessing risks like slips and trips, documenting incidents through near miss reports, creating checklists to ensure safety standards are met, and following food hygiene regulations to prevent food poisoning. Proper cleaning, cooking, chilling, and avoiding cross-contamination are emphasized.

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39 views

Unit 5 Assignment 1 Notes

The document discusses health and safety legislative requirements for the hospitality industry. It specifically mentions the Health and Safety at Work Act of 1974 which aims to ensure practical compliance through a health and safety policy. It also discusses assessing risks like slips and trips, documenting incidents through near miss reports, creating checklists to ensure safety standards are met, and following food hygiene regulations to prevent food poisoning. Proper cleaning, cooking, chilling, and avoiding cross-contamination are emphasized.

Uploaded by

rofara5125
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Unit 5 Assignment 1

P1 - Health and safety legislative requirements in the hospitality industry

Example – The health and safety at work act 1974 - The aim of the HSWA is to ensure practical
compliance and help organisations understand and implement an ‘organisational intent’ to
support health and safety.
In particular the requirement for a health and safety policy enables the safety management
structure to be publicised so all employees know how health and safety is dealt with. The duties
are qualified with the words ‘so far as is reasonably practicable’, meaning employers can argue
that the costs of a particular safety measure are not justified by the reduction in risk that the
measure would produce. What it doesn’t mean, is that they can avoid their responsibilities simply
by claiming that they cannot afford improvements.
P2 – Practical element, we will do this at college

P3 – Assess a risk that puts people at risk, for example “slips and trips”.

In order to make sure your employees and others, such as visitors, are kept safe from harm, you
must assess the risk arising from slips and trips and take sensible precautions to reduce these risks to
as low a level as possible.

Some simple things to consider include:

 Spilled substances. Spills from food or cooking are among the main causes of slips and should be
immediately cleaned up. Post warning signs around spills or wet floors.
 Flooring. Regularly check flooring condition and don’t put off repairs. As a temporary measure,
highlight any damaged areas and, where possible, keep people away.
 Unexpected trip hazards. Make sure boxes, bags, cables and other obstacles aren’t left lying around.
Storage should always be provided for incoming deliveries and staff belongings.
 Cleaning. Most slips happen on wet or dirty floors, so it’s important to ensure floors are cleaned
regularly and kept free of water and grease. Anything on the floor should also be quickly and
effectively removed. Make sure cleaning is correctly carried out and use slip-resistant waxes to
polish and treat floors.
Ways to further reduce the risk of injury include installing non-slip tiling or other non-slip products,
using rubber mats in areas where floors are constantly wet, and encouraging staff to wear non-slip
footwear. These measures are simple and inexpensive to implement but will help to prevent costly
fines.

P4 – What documents to use to record incidents – Example, Near miss report document - What’s a
near miss? An accident waiting to happen, that’s what. Just because someone didn't get hurt this
time, doesn't mean they will be so lucky next time. When a near-miss strikes, good health and safety
practice says you should investigate - and see what needs to be done to create a safer work
environment. Get your near-miss reporting in place within your organisation and prevent accidents
before they occur. Example a tile falls off the ceiling, it doesn’t fall on someone but just misses them,
make a report and make the area safe, don’t let people walk near until its been checked.

P5 - A checklist is a list of tasks that you would go through every day to make sure that everything is
in place to keep guests and staff safe from hazards. When you have created your checklist make sure
you write a description is in place of each criteria on your checking, as this will cover M1 of this
assignment. Example – Are the freezers in good working order – Yes. Then explain in a separate
report what that means – We check freezers to make sure they are showing the correct temperature
and if the handles and seals are in good working order and nothing is covering the grills.

P6 -Health and Safety legislations in a professional kitchen. Example Food Hygiene (The Food Safety
Act 1990)

Practicing good food hygiene is the best way to prevent food poisoning, so it’s important to follow
regulations surrounding this closely. An easy way to remember these regulations is to think about
the 4 Cs:

 Cleaning – Food areas need to be cleaned and disinfected regularly. Make sure kitchen staff clean as
they go, and don’t allow food waste to build up.

 Cooking – Cook meat thoroughly to remove the risk of harmful bacteria in the middle. It’s
generally good practice to cook food until it has a core temperature of 70°C.

 Chilling – Some foods should be kept chilled to prevent bacteria growth. Pay attention to
any use-by dates, and ensure that cooked dishes, salads and desserts are kept in the fridge.
 Cross-contamination – Make sure that raw meat does not drip onto ready-to-eat
food. Contamination can also happen if you use the same equipment for different types of
food, so be sure your chefs keep these separate.

P7 – Is done for them in the slide

P8 – Poster for staff explaining health and safety responsibilities of supervisors. Example -

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