Ashvale Cleaner Restaurant Branch - Qualitative Risk Assessment

Ashvale Cleaner Restaurant Branch - Qualitative Risk Assessment Date of Assessment: 30/09/2016 Assessed By: BRIAN URQUHART Review Date: Annually (Risk Assessments to be reviewed annually or when changes to equipment or procedures.) Signature: Task/ Hazard People at Risk Safety Risk Safe Systems of Work/Control Measures Future Actions Risk controlled?

Supervise All Staff and customers Sli  Manager must supervise cleaners and check A cleaners ps that cleaning standards leave floors clean trip and dry to reduce slip hazards s  Managers must supervise staff to ensure that and they carry out their duties in a safe manner. fall s Flooring defects All Staff and customers Sli  Cleaners should report any flooring defects A ps or unmarked changes in level to the trip Manager. s  The manager should put a system in place and which makes it easy for the cleaner to report fall defects, for example, a brief chat each day s with the cleaner or use of a hand over book. Hoovering Employees 1. Tri  Restaurant to be hovered prior to opening for A restaurant. Contractors ppi business. Delivery Persons. ng  Care to be taken with trailing cables. ove  Cleaner to ensure cables are not over r stretched. cab  Cleaner must use nearest power point to les ensure cables are not over stretched and to - minimize trip hazard. spr  All electrical hazards must be reported to the ain supervisor/manger immediately. s,  Hazard warning sign to be used. stra ins, bro ken

A = Adequately Controlled N = Not Adequately Controlled U = Unable to decide further information required Page 2 of 10 Ashvale Cleaner Restaurant Branch - Qualitative Risk Assessment Date of Assessment: 30/09/2016 Assessed By: BRIAN URQUHART Review Date: Annually (Risk Assessments to be reviewed annually or when changes to equipment or procedures.) Signature: Task/ Hazard People at Risk Safety Risk Safe Systems of Work/Control Measures Future Actions Risk controlled?

bon es, and lac erat ion s, bru isin g. 2. Bu mp ing int o tabl es. 3. Ba ck and upp er bod y mu scu lar- ske leto r

inj ury . 4. Ele ctri c sho ck. Washing floors. Staff 1. Ba  All equipment must be checked for defects A ck, prior to use. low  All equipment to be visually inspected by er manager during weekly audit. and  Regular cleaning (at least daily) to remove upp contamination in order to reduce slip er accidents. lim  Clean in sections so there is a dry path b through the area. stra  Don’t leave floors wet after cleaning - clean in. them to a completely dry finish if at all 2. Pot possible. enti  If ‘clean-to-dry’ is completely impossible al then use barriers and ‘wet floor’ warning for signs to keep people off the wet area. mu scu lar- ske leto r inj

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Lifting and Staff 1.  Staff are given information and instruction A moving Ba on manual handling techniques at induction equipment and and instruction on TILE assessment as materials. outlined in The Ashvale Health and Safety course.  Ensure all walkways are kept clear of obstructions at all times.  Ensure all spills are cleaned up immediately. Cleaner to ask for assistance where necessary. Slips, Trips and Employees 1.  Ensure back corridors, staff room and office A Falls. Contractors Spr are mopped each day outwith peak times Delivery Persons.  Hazard warning sign to be sited at wet floor.  Toilets must be mopped before the branch opens.  Restrict access in the areas which require to be mopped and place hazard warning signs in area. Use of chemicals Staff 1.  Staff to follow manufacturers' instructions, A and cleaning Ski safety data sheets held by the manager. substances.  Users must follow manufacturers' dilution 2. guidelines. Co  Users must wear personal protective equipment as per manufacturers' instructions. Emptying bins - Staff 1.  Staff must ask for help if lifting black bags is A disposal of Ba beyond physical capabilities. rubbish in the  Staff must take care when removing plastic compactor. 2. bags from toilets - visual check for Lac protruding objects.

Vacuuming stairs. Staff 1.  Care must be taken with trailing cables. A Ba  Cleaner must ensure cables are not over stretched. 2.  Cleaner must not back down the stairs while Tri vacuuming start at the bottom of the stairs and work your way up.

Clean bar shelves, Staff 1.  Refuse bags are not to be used to dispose of A optics and Up broken glass and other sharp objects. mirrors.  Staff are informed that broken glass and 2. other sharp objects must be disposed of with Cut a dust pan and brush and are instructed to place such objects in the bulk waste bins provided or into a metal bin until safe disposal in bulk bins is possible.  Any breakages must be cleared away immediately, ensuring all fragments are recovered and disposed of as above.  Staff are advised not to over-reach when cleaning shelves above head height. Washing stairs.  All equipment must be checked for defects prior to use.  All equipment to be visually inspected by manager during weekly audit.  Regular cleaning (at least daily) to remove contamination in order to reduce slip accidents.  Cordon off the stairway which is being cleaned. If multiple stairways lead to one level inform staff to use other stairway.  Don’t leave stairs wet after cleaning - clean them to a completely dry finish if at all possible.  If ‘clean-to-dry’ is completely impossible then use barriers and ‘wet floor’ warning signs to keep people off the wet area. Cleaning Staff 1.  Staff must follow manufacturers' dilution A A = Adequately Controlled N = Not Adequately Controlled U = Unable to decide further information required Page 8 of 10 Ashvale Cleaner Restaurant Branch - Qualitative Risk Assessment Date of Assessment: 30/09/2016 Assessed By: BRIAN URQUHART Review Date: Annually (Risk Assessments to be reviewed annually or when changes to equipment or procedures.) Signature: Task/ Hazard People at Risk Safety Risk Safe Systems of Work/Control Measures Future Actions Risk controlled?

banisters and Ba guidelines when using cleaning products - wood work on see COSHH Assessments. and around stairs. 2.  Care to be taken when backing down the Tri stairs while cleaning woodwork.

3. Ski

Cleaning toilets Staff 1.  Managers must ensure staff are given A and tiles. Ski information and instruction on the safe use of products. 2.  Staff must take care not to over stretch while Ba cleaning hard to reach areas, use a ladder where necessary.

Washing walls Staff 1.  All equipment must be checked for defects and ceilings. Ski prior to use.  All equipment to be visually inspected by 2. manager during weekly audit Ba  Where there a risk of chemicals dripping into eyes safety glasses should be used.  Regular cleaning (at least on a daily Rota with all areas washed each week to prevent a build up of dirt and grease) using an extendable pole surface cleaner for short periods to prevent back strain. Care to be taken not to over stretch; ladders may only be used for short periods cleaning walls and not at all for cleaning ceilings.  Where there a risk of chemicals running down the pole onto hands and arms rubber gloves with cuffs should be worn should be used.  Cordon off the area which is being cleaned. If multiple stairways lead to one level inform staff to use other stairway.  If ‘clean-to-dry’ is completely impossible then use barriers and ‘wet floor’ warning signs to keep people off the wet area.

A = Adequately Controlled N = Not Adequately Controlled U = Unable to decide further information required Page 10 of 10