Business/company name: CHOW HOUSE Date of risk assessment : 22/10/2015

What are the Who might be Plan of action What further action is necessary?
hazards? harmed and how?
Slips and trips Kitchen/food service ● Kitchen equipment maintained to prevent leaks onto floor. ● Consider whether it is appropriate to
staff and customers ● Equipment faults leading to leaks reported promptly to manager. change floor surface with better surface
may be injured if ● Drainage channels and drip trays provided where spills more likely. roughness.
they trip over ● Staff clean up spillages (including dry spills) immediately using suitable ● Remind staff to maintain good
objects or slip on methods and leave the floor dry. standard of housekeeping.
spillages ●Suitable cleaning materials available.
●Good lighting in all areas including cold storage areas. ● Repair damaged floor tiles by the
●No trailing cables or obstruction in walkways. dishwasher in the kitchen.
●Steps and changes in level highlighted.

● Ensure suitable footwear with good

grip worn by staff.

Manual handling Kitchen staff and ● Ingredients bought in package sizes that are light enough for easy handling. ● Ensure team working for moving
Handling heavy items food service staff ● Commonly used items and heavy stock stored on shelves at waist height. heavier items (eg pots).
such as flour sacks, may suffer injuries ● Suitable mobile steps provided and staff trained to use them safely.
ingredients, boxes of such as strains or ● Handling aids provided for movement of large/heavy items.
meat, trays of bruising from ● Sink at good height to avoid stooping.
crockery, kegs etc handling ● Staff trained in how to lift safely.
heavy/bulky objects
Contact with steam, Kitchen staff, food ● Staff trained in risks of hot oils and on procedure for emptying/cleaning fryers. ●Display ‘hot water’ signs at sinks and
hot water, hot oil and service staff may ● Staff trained in risks of release of steam. ‘hot surface’ signs at hot plates.
hot surfaces suffer scalding or ● Water mixer taps provided. ●Ensure handles on pans maintained.
burns injuries. ● All staff told to wear long sleeves. ●Ensure staff trained in use of coffee
● Heat-resistant gloves/cloths/aprons provided. machine.
What are the Who might be Plan of action What further action is necessary?
hazards? harmed and how?
Knives Staff involved in ● Staff trained to handle knives. ● Tell staff not to use knives to remove
food preparation ● Knives suitably stored when not in use. packaging – suitable cutters will be
and service could ● First-aid box provided and nominated first-aider always on site. provided
suffer cuts from
contact with blades.
Food handling Frequent hand ● Where possible and sensible, staff use tools (cutlery, tongs scoops etc) to ● Staff reminded to thoroughly dry hands
washing can cause handle food rather than hands. after washing.
skin damage. Some ● Food grade, single‑use, non-latex gloves are used for tasks that can cause skin ● Provide non-taint, nut-oil-free cream
foods can cause problems, eg salad washing, vegetable peeling and fish filleting. for staff to apply regularly to replace the
some staff to ● Where handling cannot be avoided hands are rinsed promptly after finishing moisture ‘stripped’ by frequent washing
develop skin the task. ● Remind staff to check for dry, red or
allergies itchy skin on their hands and to tell
manager if this occurs.
Contact with bleach Prolonged contact ● Dishwasher used instead of washing up by hand. ● Staff reminded to thoroughly dry hands
and other cleaning with water, after washing.
and washing particularly in ● All containers clearly labeled.
chemicals combination with
detergents, can ●Where possible, cleaning products marked ‘irritant’ not purchased and milder ● Provide non-taint, nut-oil-free cream
cause skin damage. alternatives bought instead. for staff to apply regularly to replace the
moisture ‘stripped’ by frequent washing.
Staff cleaning ●Long-handled mops and brushes, and strong rubber gloves, provided and used.
premises risk skin Staff wash rubber gloves after using them and store them in a clean ■■place
irritation or eye
damage from direct ● Remind staff to check for dry, red or
contact with bleach itchy skin on their hands and to tell
and other cleaning manager if this occurs.
products.

Vapour may cause

breathing problems
What are the Who might be Plan of action What further action is necessary?
hazards? harmed and how?
Gas appliances Staff, customers ● Daily check of gas appliance controls. ● Contact Gas Safe registered engineer to
could suffer ● Inspection, service and test carried out by Gas Safe registered engineer every fit suitable flame failure device on oven
serious/fatal injuries 12 months.
as a result of ● Staff know where the main isolation tap is and how to turn supply off in an
explosion/ release emergency.
of gas.
Electrical Staff could suffer ● Manager visually inspects the system once a year, and is competent to do so. ● Manager to inspect plugs, cables etc
serious/fatal injuries ● System inspected and tested by an electrician every five years. regularly.
as a result of electric ● Staff trained to check equipment before use and to report any defective plugs,
shock. discoloured sockets or damaged cable and equipment.
● Staff know where fuse box is and how to safely switch off electricity in an ● Get electrician to inspect electrical
emergency. equipment and advise on how often
● Plugs, sockets etc suitable for kitchen environment. these should be inspected and tested.
● Access to fuse box kept clear.
● Residual current devices (RCDs) installed on supplies to hand-held and
portable appliances.
Fire Staff, customers ● Availability of fire extinguishers and first aid kit ● none
could suffer ● Staff members should attend seminars and be trained in fire hazard
serious/fatal injuries procedures
from burns/smoke
inhalation.
Machinery Staff risk serious ● Staff trained in cleaning, assembly and operating procedures. ● Remind staff to always isolate (switch
injury from contact ● All dangerous parts to machinery suitably guarded. off from power supply) machinery before
with ● Daily checks of machinery guards before use. carrying out maintenance or cleaning
dangerous/moving ● Staff trained to spot and report any defective machinery. work
parts on machinery ● Safety-critical repairs carried out by competent person.
● Operating instructions easy to locate.
Falls from heights Staff risk serious ● Suitable stepladder provided for changing light bulbs and for retrieving items None
injury (eg fractures) from racking or shelves.
from a fall from any ● Staff trained in safe use of stepladder.
height.
What are the Who might be Plan of action What further action is necessary?
hazards? harmed and how?
Pressure systems Staff may suffer ● Thorough examination carried out by qualified engineer. None
Steam pipes, serious/fatal injury
pressure fryers etc from explosion
Workplace Kitchen staff may ● Fans and extractors provided to control air temperature. Encourage staff to take regular drinks of
temperature suffer ill health ● Staff encouraged to take rest breaks in cooler conditions when required water.
when they overheat
in hot working
conditions.
Dining area Food service staff, ● Risks from slips/trips and manual handling covered in previous sections. None
customers