Name of Business:-

YOUNG PERSONS RISK ASSESSMENT FOR A WORK EXPERIENCE PLACEMENT Management of Health and Safety Regulations 1999

Occupational Sector Catering and Hospitality

Job Title Kitchen Assistant Porter

Main Tasks and duties To assist members of staff in the Kitchen with tasks e.g., taking meals to other parts of the hotel, cleaning, removing rubbish. Preparing and delivering of light snacks, hot and cold drinks.

Specific Hazard Identified Current Control Measures Additional controls for the young The following person to make sure the risk is control adequately controlled measures will apply to this job (tick box) Money handling, dealing with  Employees given till training  Young person is not responsible customers  Personal alarm, response for large amounts of money system in place  Young person given training if he/she is threatened at any time.  Young person is supervised, other members of staff to be in close proximity. Manual handling  manual handling eliminated  young person instructed on where possible manual handling while on  on induction employees are induction aware of lifting practices  young person to seek help when  lifting equipment maintained needed and in good condition  adequate breaks given depending  dual lifts where possible on demand of the task Hot Environment  Adequate Ventilation  Young person depending on Stress, Exhaustion, lack of  Rest breaks kitchen temperature to be given concentration drinking water for exhaustion  Young person to be given adequate breaks depending on work demand. Slips, trips and falls  employees to be made aware  young persons to be made aware slipping on wet floors of any wet floors with the use of any such cleaning activities of signage or word of mouth that will leave residue on the depending on the size of the floor(s) work area Knives, trollies, cutlery  equipment maintained in good  young person is trained and stabbing condition and fit for purpose instructed on use  knives to be kept sharp  young person is constantly  personal protective equipment supervised e.g. gloves  ergonomics of equipment is suitable for young person e.g. height of work place  personal protective equipment e.g. goggles, gloves or chain mail Rubbish  all employees given training in  young persons to be trained in sharp edges, sharp knives waste disposal and emptying good hygiene practice of bins  young person instructed on  All employees to wash hands manual handling practices after dealing with rubbish. All  young persons to use personal kitchen staff to wash hands on protective equipment when re-entering the kitchen handling the rubbish/waste  employees to use personal protective equipment when disposing of rubbish  employees aware of lifting practice to reduce risk of injury Hot liquids  All equipment must be well  Young person to be made aware Burns, scalding, maintained and fit for use, pat of hot surfaces and equipment. (portable appliance testing)  Young person fully trained on testing and visual frequent equipment checking by the competent  Young person fully supervised person  Young person to use personal  All employees trained on protective equipment e.g. gloves machinery, e.g. coffee machine, urns, kettles, hot taps  Use of personal protective equipment e.g. gloves, apron Chemicals  all chemicals stored and  young person to be instructed on burns, irritation, toxins checked by use of mild chemicals only e.g. manager/manageress sanitizer, mild bleach  Access to chemicals only by  young person instructed on authorised personnel. chemical hazards  chemicals used under  the use of controlled chemicals controlled conditions must be such as solvents, and acids are used with the appropriate not to be used by young persons equipment  young person to be issued with  personal protective equipment personal protective equipment used e.g. goggles, gloves, while using chemicals aprons and mask Environment  area designed for adults only  tour of premises included in  unclear instructions due to induction unfamiliar surroundings and  young person to ask for help raised noise level when needed  environment not designed for children Equipment e.g. dishwasher,  equipment is fit for purpose  young persons to be trained on washing machine, fridge, and well maintained equipment freezer (walk in)  employees are trained on use  young person to be told of any of equipment hazards  employees given personal  young person given personal protective equipment protective equipment e.g. gloves Walk in freezers and cold  restricted, limited access  young persons prohibited to rooms  attention alarm to prevent enter confined spaces unless entrapment accompanied by competent  risk of falling items from person or member of staff shelves above shoulder height  make provision for e.g. breaks,  personal protective equipment hot drinks for young persons e.g. gloves and jacket working in cold environment  young person to be issued with personal protective equipment e.g. thermo jackets

Young persons risk assessment completed by:- ______Date:- ______

Name of student:- ______

Copy of risk assessment sent to:- ______

A copy of this risk assessment will be sent to the parents via the school/college