Health & Food Safety Brief

Retail & Cellar

Health & Food Safety Brief 2015 – 2016

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 1 Welcome to Twickenham Experience Ltd

Welcome to our team at Twickenham Experience Ltd (TEL), as part of our commitment to you we will provide you with the information, training and instruction you require to carry out your job safely and in line with our company procedures and legal requirements.

Please take the time to read through and understand this booklet as it provides you with all the essential Health & Food Safety Information you need in order to carry out your job safely. Once you have read and understood this information you need to sign the attached document and bring this with you on your first day of work. If you do not return this on the first day of work you will not be permitted to work.

Contents

Rules of Safety Page 03

Health & Safety Section Page 04

Fire Safety Information Page 06

Risk Assessments (Relevant to Your Job) Page 07

Essentials of Food Hygiene & Food Allergy Awareness Page 35

Food Safety Section Page 36

Environmental Awareness Page 37

Confirmation of Understanding Questionnaire (to be completed, signed & returned) Page 38

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 2 THE RULES OF SAFETY

 Look around your place of work and report anything you regard as dangerous to a member of Management.

 In the case of an accident that results in injury, however minor, you must report it immediately to a member of Event Management and complete the relevant information in the Accident Checklist. Near misses should also be reported to the Event Manager.

 Know what you must do in the case of a fire or bomb alert. In the event of an evacuation act quickly and quietly, use the nearest available exit, do not use lifts, and wait at the assembly point until you are given further instructions.

 Do not operate any machinery or use equipment without authority or training.

 Take care as you go about your everyday tasks: do not run, be careful on staircases and take particular care if handling hot liquids.

 Wear clothing that is safe, sensible and wear sound shoes that provide good grip and protect the feet.

 You must not misuse or interfere with anything provided in the interest of Health and Safety.

 Dispose of waste in the designated refuse areas

 Keep your work area clean and tidy. Never leave articles on the floor that could become a tripping hazard. Immediately wipe up spills and alert peoples’ attention to them verbally and with ‘Wet floor’ signage

 Obey all safety signs and instructions on cleaning chemical labels at all times. When using chemicals wear gloves, goggles and face mask wherever directed by the product label. NEVER TAKE RISKS.

 Never decant cleaning materials in to unmarked bottles or containers.

 Always take care when pouring hot water from the hot taps/urns.

 Never attempt to lift anything which may be too heavy – always get help.

 Never attempt to repair anything electrical or any other equipment – always report any defects to the Event Manager as soon as possible.

 Always use equipment as directed - never take short cuts to save time – think about the risks involved first.

 You are individually responsible for complying with this guidance and with regard to your own personal safety and that of your colleagues.

 Only smoke in designated areas and never smoke near gas cylinders or vehicles.

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 3 Remember Safety First in Everything we do! Health & Safety Section

This Health & Safety section provides you with the information you need in order to beware of the hazards and risks within your area of work. If you identify any hazards you should highlight these to your manager immediately. We will cover: First Aid, Slips Trips and falls, Safe use of cleaning chemicals (COSHH), Fire Safety, Manual Handling and the Risk Assessments relevant to your area of work.

First Aid

If you sustain an injury, whether a cut, burn, bruise, sprain or something more serious, inform your supervisor or manager and seek medical treatment immediately. All open cuts, burns or sores must be kept covered with a clean blue waterproof plaster at all times.

Burns & Scalds

Hot plates, bain maries, ovens, deep fat fryers, griddles and grills are common causes of burns. Movement of hot trays can also cause burns and containers of hot foods can result in scalds

Always:

 Stand well back when opening ovens

 Stand back from high level grills while cooking

 Use protective gloves when handling hot equipment

 Use long handled tongs for removing individual pies & burgers

 Use a trolley when moving containers of hot liquids

 Fill container to only half or two thirds full

Slips, trips and falls

A common cause of injury is a slip, trip or fall. For this reason it important that you wear appropriate non slip footwear. To reduce the risk of slips however if the job you are carrying requires specialist protective footwear, this will be provided for you.

Always:

 Remove any obstructions (such as boxes) in the path of people

 Immediately mop-up spillages

 Notify colleagues and customers when a floor is wet or damaged and use wet floor signs.

Safe use of cleaning chemicals

There are 4 main chemicals we use within your area of work; these have been selected as they are the most effective and safest chemicals for the job.

The common chemicals we use: When to use it: Suma Star D1: Hand dish washing liquid – Clear Green liquid Washing cooking equipment and glasses by hand Suma Multi D2: Hard surface general cleaner – Clear Blue liquid Cleaning general surfaces during the working day (Not sanitiser) Suma Bac D10: Detergent sanitiser - Clear Violet liquid Cleaning Food Prep / Serving areas to sanitiser the surfaces Taski Jontec 300: Neutral Floor Cleaner – Pale Green liquid Mopping floors – REMEMBER Wet Floor Signs!

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 4 Chemical Hazard Symbols

Health & Safety Section

Manual Handling If you are required to move heavy loads during your work you should consider:

 Plan your lift – where is it to be placed?  Do you need help? If so ask a colleague.  Are there any obstructions along your route?  Any obstructions should be removed.  Is the load at a safe high to lift? Remember:

 Keep a wide base of support. Your feet should be shoulder-width apart, with one foot slightly ahead of the other  Squat down, bending at the hips and knees only. If necessary, put one knee to the floor and your other knee in front of you, bent at a right angle (half kneeling).  Maintain good posture. Look straight ahead, and keep your back straight, your chest out, and your shoulders back. This helps keep your upper back straight while maintaining a slight arch in your lower back.  Slowly lift by straightening your hips and knees (not your back). Keep your back straight, and don't twist as you lift.  Hold the load as close to your body as possible, at waist level, this will reduce the leverage on your spine.  Use your feet to change direction, taking small steps.  Lead with your hips as you change direction. Keep your shoulders in line with your hips as you move.  Set down your load carefully, squatting with the knees and hips only.

Risk Assessments

The company has carried out risk assessments for all tasks, equipment and activities that are relevant to you job role. These have been included in this brief please ensure that you fully understand all the risks and hazards associated with your job. You need to ensure that you do not use any equipment or carry out any tasks without the suitable training, information or instruction from your supervisor or manager.

Risk Assessments Included: Electrical Safety Roll Cages Free-standing Hot Water Urns

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 5 General Manual Handling Trolleys, Sack Trucks etc Hot Food Service Equipment Task Specific Manual Handling Use of Hand-Pallet Trucks Portable Food Service & Display Equipment Goods Receipt and Storage Violence at Work Risk Assessment Soup Kettles Lone Working Beverage Dispensers Water Boilers (Plumbed-in) Working in Cold Rooms, Walk-in Chillers and Personal Protective Equipment Cash Registers Freezers

Safety with Sharp Knives Cellar Operations CO2 Cylinders Damp Mopping Disposal of General Waste Cooking

Task/Activity: Electrical Safety (Portable and Non- Assessment date:21 June 2012 Ref. MAN 05 Portable Equipment) (Page 1 of 2)

Unit name/location: TWICKENHAM EXPERIENCE LTD Unit No: 68686 Assessed by: Evan Judge - RETAIL

Hazard Safety Risk Safe System of Work / Control Measures

Short Circuits Electric Using Electrical Equipment Shock Overloaded circuits  Equipment only to be used by trained employees, this training to include general electrical safety.  Follow manufacturer's user instructions where these are available Loose Wires  Wherever possible, nearest electric power socket to be used to reduce the length of trailing cables and to Burns minimise the use of extension leads. Cables to be located to reduce tripping hazards and suitable warning signage to be displayed.  Ensure no strain is placed on the cable and connections. Damaged or faulty equipment Death  Unless manufacturer’s instructions state differently, electrical equipment and cables must always be handled with dry hands and not allowed to become wet due to exposure to adverse weather conditions, spillages, splashing, cleaning chemicals etc. Incorrectly wired plugs and equipment  Where extension leads and multi-point block adaptors are used, these should be properly secured, off the Fire floor and not overloaded.  Equipment to be isolated prior to being cleaned, carrying out routine maintenance, cleaning filters etc.  Cleaning chemicals not to be sprayed close to electrical equipment or sockets. Inadequate Earth-bonding  Do not damage or disconnect earth-bonding cables when cleaning or moving tables and equipment. Where the earth bond has to be disconnected for maintenance or deep cleaning, it must be reconnected by a competent person. Contact with Water and Moisture  Equipment used outdoors must be connected to a residual current device (RCD).  Checks to be made to ensure that electrical equipment is turned off where appropriate at the end of the day. Who may be affected by the task/activity?

Compass employees/Agency staff Maintenance

Customers / Client staff  Equipment to be maintained by competent persons and in accordance with manufacturer's guidance where available, including Portable Appliance Test (PAT) and inspection where required. Maintenance personnel Note: Where the equipment is double insulated (as indicated on the appliance by a symbol showing a square within a square) or where no earth wire is used, a PAT is not required

 Fixed electrical installations should be inspected for safety at least every 5 years

CONTINUED OVER THE PAGE

Ref: MAN 05 Task/Activity: Electrical Safety (Portable and Non-Portable Equipment)

Hazard Safety Risk Safe System Of Work / Control Measures

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 6 Visual Checks

 Employees to carry out visual checks to equipment before use to identify any obvious damage or defects. Checks to cover:

 No obvious damage to the equipment and no loose or missing screws or other fixings  No burn marks or staining on the wires or around the plugs and sockets.  No coloured wires are visible where the cable is fixed into the plug.  Cables are not damaged with cuts, abrasions  Plug and socket have no signs of damage with cracked or broken casings  The socket is securely fixed to the wall with no gaps around the edges  No taped joints in the cable and no damaged or bent pins on the plug.  Cables are not trapped between sharp up stands on stainless steel preparation tables and the wall  All the wires are stored in such a way that they do not cause a trip hazard or can be pulled from the socket or equipment.

 Where defects or damage presents a risk of injury, the equipment should not be used. It must be switched off, isolated and labelled “Out of Order – Do Not Use”. The manager informed and not used again until repaired by a competent person. Employees must not attempt to affect a repair themselves.

Ref. MAN 09 GENERAL MANUAL HANDLING RISK ASSESSMENT

Site / Unit Name TWICKENHAM EXPERIENCE LTD - RETAIL Unit No 68686 Cellar & Retail Bars Date 26/06/12 Location being assessed Chris Hunter Site / Unit Manager

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 7 1. List below the manual handling tasks associated with the work activity. 2. Using the diagram below and your judgement consider if the task involves low or high risk manual handling activities. Where the loads handled are heavier than the weights shown in the zones for women and men in the diagram, the task should be marked High risk. 3. Special consideration must be given to the personal physical capabilities of children and young persons 4. Where you consider a task to involve High Risks*, use the detailed Task Specific Manual Handling Risk Assessment to identify significant risks and control measures.

Overall Level of Manual Handling Risk () MANUAL HANDLING TASKS Low High*  1. Accepting deliveries  2. Movement of CO2 Gas Cylinders  3. Stock Movement  4. Stocking of Fridges and temporary bar storage units  5. Keg receipt, movement and storage  6. Movement of Equipment during cleaning

Ref. MAN 10 TASK SPECIFIC MANUAL HANDLING RISK ASSESSMENT

TWICKENHAM EXPERIENCE LTD - RETAIL 68686 Site / Unit Name & Location Unit No

Keg receipt, Movement and Storage TASK: Questions to consider Level of Risk Possible Remedial Action 1. The task – does it involve: Low High

Holding the loads away from the trunk 

Twisting 

Stooping 

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 8 Reaching upwards 

Large vertical movement 

Long carrying distances 

Strenuous pulling or pushing  Ensure correct lifting / carrying aids are used at all times. Where this is not possible it is mandatory to seek assistance Unpredictable movement of load  from an additional staff member.

Repetitive handling 

Insufficient rest or recovery 

A work-rate imposed by the process 

2. The load – is it: Low High

Heavy  Ensure correct lifting / carrying aids are used at all times. Where this is not possible it is mandatory to seek assistance Bulky/unwieldy  from an additional staff member.

Difficult to grasp 

Unstable/unpredictable/liquids that splash 

Intrinsically harmful (e.g. sharp, hot) 

3. The working environment – is there: Low High

Constraints on posture  Correct lifting, pulling and pushing techniques are to be used at all time. Uneven, slippery or unstable floors  Staff is to be wearing correct protective & non-slip Variations in level  footwear to ensure stability and safety.

Hot/cold/humid conditions  On major events where possible the movement of stock to upper levels is to be kept to a minimum during the event to Strong air movements  reduce the risk of adverse weather conditions and public Poor lighting conditions  traffic effecting the movement of stock.

4. Individual capabilities – does the job: Low High

Require unusual strength, height etc.  Ensure correct lifting / carrying aids are used at all times. Where this is not possible it is mandatory to seek assistance Pose a risk to those with a health problem  from an additional staff member. Those with health issues & pregnant workers are not to carry or move stock. Pose a risk to those who are pregnant 

Call for special information/training 

5. Other factors Low High

Is the movement or posture hindered by  Correct clothing and PPE to be worn at all times.

Ref. MAN 11 Task/Activity: Goods Receipt and Storage Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 9 Manual handling hazards Back and  Arrangements to be made for goods to be delivered as close as possible to the storage area or point of muscle use. strains  Employees to stand well clear of reversing delivery vehicles, tail lifts and/or fork lift trucks when goods are Trapping hands between trolleys or roll cages & fixed objects being lowered or raised.  Wherever practicable, employees to walk in designated pedestrian walkways or stay behind barriers in Impact / delivery areas. Colliding with others when moving a load Crushing  Where employees are required to inspect and /or enter delivery vehicles they must only do so with the Falling loads injuries knowledge and consent of the driver or the person in charge of the vehicle, who must ensure it is safe to approach the vehicle and ensure it is safe to leave the vehicle after any inspection.  Employees to be trained in the handling and correct storage of received goods. Boxes and obstructions left in walkways  Suitable trolleys, sack trucks, barrows or roll cages to be used for moving loads to and from storage areas, Falling from height (stepladders, platforms and raised loading reducing the need to manually handle loads. bays)  Storage racks and shelving to be stable and of suitable strength to support the weight of the stored goods.  Wherever possible, goods to be stored at a height that can be reached without the need to use stepladders Moving vehicles or stepping stools. Low temperatures Slips, trips  Where items do need to be stored above shoulder height, this should be limited to lighter-weight items. and falls  Employees to be trained how to store goods safely to prevent items falling off shelves or racks and to prevent stacked goods falling over. Who may be affected by the task/activity?  Employees to be instructed not to climb on storage racking and shelving and to use stepladders or stepping Possible stools where it is necessary to reach them. Compass employees/Agency staff fractures  Employees are to adhere to the current safety footwear policy and procedure. Customers / Client staff and head  Suitable gloves and warm clothing to be provided and worn when prolonged work at low temperatures is injuries necessary. Visitors / Members of the Public when Implement the Safe System of Work/Control Measures in Roll Cages, Ref. CRA 47, Stepladders, Ref CRA 54, falling from Trolleys, Sack Trucks etc Ref. CRA 59, Working in Cold rooms, Ref. CRA 66, Step Stools, Ref CRA 72 Risk Delivery personnel heights or Assessments, manual handling safety precautions and the Workplace and Workplace Transport being Assessments where applicable. struck by heavy falling objects

Death or multiple injuries

Thermal discomfort from prolonged working in cold areas

Ref. MAN 13 Task/Activity: Lone Working Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 10 Lone working, unsupervised work activities, physical Injuries  Employ responsible persons, 18 years or over, who are capable of working with minimal supervision. attack/abuse. resulting  Training in general health and safety awareness and specific job tasks is particularly important where there from ill is limited supervision. Training should also include fire precautions, equipment failure, arrangements for health and illness and accidents and any other emergency procedures. delay in  Check that the lone worker has no medical conditions that would make them unsuitable for working alone. summonin Consider both routine work and foreseeable emergencies and seek medical advice if necessary. g  Consider whether elderly, female, new or expectant mothers or workers with disabilities are particularly at emergency risk when working alone. assistance.  Ensure that one person can safely carry out activities/tasks that involve manual handling and the use of equipment, e.g. deep fat fryers. Injuries  Lone workers must not enter confined spaces where they may be at exposed to atmospheres with resulting depleted oxygen levels. from  Implement the safety precautions in the Violence at Work Risk Assessment where this is applicable to the routine site or work activity. work  Personal attack alarms may be valuable as a deterrent to an aggressor. activities.  Implement appropriate procedures for the monitoring of lone workers to ensure that they remain safe. Who may be affected by the task/activity? These may include regular site visits, regular contact using a telephone or radio and checks that a lone Injuries worker has returned to their base on completion of a task. Compass employees/Agency staff resulting a lone worker will depend on the specific circumstances at each site and may also require Client co- from operation and involvement. unprovoke  The site-specific Lone Workers Workplace Checklist d attack completed Site specific Lone Workers Workplace Checklists should be attached to this completed form)

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 11 Ref. MAN 16 PERSONAL PROTECTIVE EQUIPMENT (PPE) ASSESSMENT And RECORD OF ISSUE This PPE Assessment must be completed and any identified actions implemented so as to ensure that suitable PPE is provided where required for employees. Identify the types of PPE provided in the Identification of PPE section below. Answer each question in the Assessment of PPE section on the next page either yes or no, then consider the possible management actions and record them in the Action/Comments column. Review the assessment annually or sooner if there are significant changes to working arrangements.

Site Name: TWICKENHAM EXPERIENCE LTD - RETAIL Unit No: 68686

Assessed by: Evan Judge Date: 26 June 2012

IDENTIFICATION OF PPE Types of PPE provided Parts of the body (Write in here the PPE items in use, protected Types of suitable PPE to consider or N/A if not required – having checked relevant risk assessments)

Eyes and Face Safety spectacles, goggles, face visors or facemasks to protect against chemicals, dust, Goggles & Facemask projectiles and hazardous vapours

Hearing Ear plugs or ear defenders to protect against hearing loss from damaging noise levels N/A

Head and/or neck Hard hats or bump caps to protect against falling or flying objects and head bumping; hairnets to prevent hair entanglement N/A

Breathing Facemasks, respirators or breathing apparatus to protect against dust, vapours, gas and Facemask oxygen deficient atmospheres

Whole body / trunk area Overalls, aprons, high-visibility clothing, waterproof coats, thermal clothing to protect Company uniform and Rubber against the effects of adverse weather or Apron (For Line Cleans) temperature extremes, chemical splashes, hot substances etc

Hands and/or arms Gloves, gauntlets or armlets to protect against abrasion, temperature extremes, cuts and punctures, impacts, chemicals, hot substances Gloves and equipment, electric shock, vibration, skin infection, disease or contamination

Feet and/or legs Safety boots or slip resistant footwear with / without toecaps or steel mid-soles, leggings and gaiters to protect against wet, cuts and Safety shoes and slip resistant punctures, falling objects, frequent use of roll cages and/or pallet trucks and slipping

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 12 Ref. MAN 16 PERSONAL PROTECTIVE EQUIPMENT (PPE) ASSESSMENT

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 13 Yes/ Possible Management Action if Actions/ Matters To Consider “No” No Comments

Have all users been trained in Ensure training is carried out, the correct use and care of PPE? Yes recorded and signed for.

Has a PPE Record of Issue been Ensure that a PPE Record of Issue is Twickenham Site issue form in place. completed and signed for each Yes completed and signed for all users. user?

Are items of PPE being worn and Ensure employees wear or use PPE Supervisors to carry out checks to used correctly when required? as defined in applicable risk ensure correct working instruction Yes assessments or COSHH Product are being adhered to. Assessments.

Do all items of PPE fit properly Ensure PPE is correctly adjusted to fit Where there is equipment that is not and give adequate protection? and, where applicable, that no gaps fitting or not in good condition it is Yes are present that could expose the requested that the employee user to harmful substances. communicates these issues with their line manager.

Is protection maintained where Check that there is no protection There are minimal periods where more than one item of PPE is Yes conflict where two or more items there is a requirement for more than worn together? are worn, e.g. goggles and facemask. one item of PPE to be worn.

Are PPE users free from adverse Stop the person carrying out the task If the employee experiences any of health affects, e.g. skin and investigate the possible cause. these issues they are to bring this to complaints, breathing Refer to the guidance on the attention of their supervisor or Yes difficulties etc? Occupational Dermatitis and manager as soon as possible. Occupational Asthma in the Health and Safety Manual.

Is PPE stored correctly and kept Provide suitable storage, including PPE is to stored away from chemicals away from sources of Yes individual storage facilities if and all those who require PPE should contamination, e.g. chemicals? necessary for hygiene reasons. possess their own.

Is PPE kept clean, in good Ensure PPE users keep PPE clean and Employees are to maintain their condition and replaced when report to manager or supervisor equipment by keep it clean and necessary? when replacement needed. looked after. If the equipment Yes becomes unusable this my be brought to the attention of their supervisor / manager.

Where required for hygiene Individual PPE will need to be issued reasons, are employees issued Yes if there could be a hygiene risk if with their own items of PPE? shared.

Is PPE in good condition and in Replace all items of defective PPE Where there is equipment that is not good working order? and retrain users in the need to fitting or not in good condition it is report defective PPE for repair or requested that the employee Where applicable, does PPE replacement. communicates these issues with have all straps, clasps, buckles their line manager. or ties in place? Yes Is PPE free from obvious defects, such as:

Dents, deep scratches, holes, worn thin, frayed, torn or otherwise damaged

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 14 Ref. MAN 17 Task/Activity: Safety With Sharp Knives Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Sharp, blunt, worn and damaged knives. Cuts and  Knives to be used only by employees who are trained in their correct storage, selection and use. lacerations  Knife blades to be maintained in a sharp condition.  The condition of knives to be checked before use. Damaged knives must not be used and reported to a Incorrect knife selection for task responsible person for repair or replacement.  Worn and damaged knives to be disposed of safely.  The correct knife to be selected for the task. Puncture Unstable or slippery work surfaces. wounds  Only carry knives with the blade pointing downwards.  Do not attempt to catch a falling knife.  When using a knife, hold with a firm grip and cut downwards and/or away from the body. Cold and numb hands or fingers. Amputatio  Avoid cutting items whilst being held in the palm of the hand. n  Sharp knives must not be used to separate frozen items of food, e.g. burgers, chops.  Cutting boards to be placed on a flat, dry work surface. Inadequate workspace.  Wheels on mobile worktables to be locked before carrying out work with knives.  Good lighting and adequate workspace to be provided in areas where knives are used.  Wash sharp knives individually and never place them into sinks. Poor lighting.  Knives to be stored on suitable racks or magnetic holders; or neatly in a suitable container or drawer clearly marked “Sharp Knives”. Knife drawers must not be used for storing any other items.  Implement the Safe System of Work/Control Measures in Equipment Washing in Sinks Risk Assessment, Who may be affected by the task/activity? Ref. CAT 21.

Compass employees/Agency staff

Ref. COM 05 Task/Activity: Damp Mopping of Floors Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 15  Employees to be trained in the correct use of equipment and correct cleaning method. Irritation  Use only the designated cleaning product for the task being carried out and only from clearly Cleaning products to skin labelled containers. Always use chemicals in the correct dilution and in accordance with and eyes manufacturers’ user instructions. Never mix cleaning products together. Never leave cleaning Wet floors products unattended and store safely after use.  Suitable Personal Protective Equipment must be worn in accordance with COSHH Product Slips, trips Assessments. Use PPE at all times. If damaged or mislaid report it to your manager. and falls  Use manual handling aids if transporting over distances e.g. bucket and wringer on castors, use of Manual handling hazards trolley. Bucket to be no more than half-full of water and cleaning additive. Equipment used in this site is:  Floor cleaning to be carried out at a time when least number of people likely to use the area. Back and  Work with bucket behind the line of work.  Mop muscle Use a dry mop as applicable to assist in more rapid drying of surface. strains  When spot mopping and cleaning up spillages in areas where people are likely to walk, ensure that the floor is left free of grease and oil deposits and is left as dry as possible. After cleaning Bucket with a suitable cleaning chemical product, rinse and then dry the surface with paper towel or a Wet floor sign dry mop. Use wet floor warning signs until the floor surface is completely dry  Do not leave equipment lying around when not in use. Who may be affected by the task/activity?  Do not walk over wet floor surface.  Compass employees/Agency staff Ensure equipment is cleaned appropriately after use and before putting it away.  Return equipment to designated storage location after use. Customers / Client staff  Erect suitably located warning signs/barriers as appropriate to warn or prevent unauthorised access when cleaning in progress. Additional cleaning signs will be required for staircases. Ensure Visitors / Members of the Public the floor is completely dry before removing signage. Delivery personnel Implement the safety precautions in the COSHH Product Assessments and the manual handling safety precautions.

Ref. COM 06 Task/Activity: Disposal of General Waste Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 16  Only trained employees to carry out the task.  Sufficient bins or sack holders to be provided and sited in suitable places in the workplace. Sharp and pointed articles in bags or poly sacks Cuts  Sufficient stocks of poly sacks to be provided that are of adequate strength to hold the Manual handling hazards Puncture contents without breaking. wounds  Bins or poly sacks to be removed and emptied frequently to prevent them becoming over- Over-full waste bags that split open and spill contents onto full. floor Back and muscle  Broken glass, china and other sharp objects to be securely wrapped before placing in a bin Smoking waste strain liner, or disposed of separately in a rigid container. Who may be affected by the task/activity? injuries  Where glassware or broken glassware forms a significant part of the general refuse, separate glass bins must be provided. Bin liners must not be used inside glass bins and these should be Compass employees/Agency staff Slips and emptied directly into the appropriate bulk refuse container. falls Customers / Client staff  Lids from opened food cans to be placed inside the can and the can to be squashed to Fire prevent the lid falling out into the waste sack. Visitors / Members of the Public  Smoking waste e.g. cigarette stubs, ashtray contents, to be placed into a metal container and not emptied into waste sacks until the next day or douse the smoking waste so that there is no risk of any smouldering smoking waste igniting other materials.  Suitable trolleys or other mechanical means to be provided and used to transport full waste bins and sacks to outside waste storage facilities where practicable.  Implement the manual handling safety precautions.

Ref. COM 09 Task/Activity: Use of Roll Cages (Page 1 of 2) Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 17 Manual Handling The majority of roll cages will be owned by the delivery company, and therefore selection of the type of roll Back, cage and type of wheel will largely be unable to be influenced. Similarly, the loading of the cage will have been muscle and completed by the supplying company and therefore some parts of this Uneven or sloping surfaces upper limb will only relate to the handling of the cage once delivered to the site. strains Overbalancing cages  Cages only to be handled by trained employees. Impact  Where cages are purchased by the Company, they must be suitable for the intended use, have large Trapping hands between cages and fixed structures injuries diameter, good quality nylon or polyurethane wheels positioned for stability, with handles away from the Trapping feet under castors edges and with clearly marked load height limits. Purchase them only from an approved supplier. Crushing  Where cages are owned by the Company, they must be maintained regularly in accordance with Cages falling off vehicle tail lifts. injuries manufacturer’s instructions, paying particular attention to the casters and wheels. Records of maintenance should be retained. Damaged/protruding metal points/wire Possible fracture of  Employees to stand well clear of the rear of vehicles when cages are being unloaded by delivery personnel. Who may be affected by the task/activity? bones  Cages to be visually checked before use, and in particular, wheels to be checked to ensure they are free running. Goods to be off loaded onto another cage that is in good condition from any cages that are Compass employees/Agency staff considered unsuitable for use. Badly loaded or overloaded cages should also be off loaded either partially or completely as appropriate onto another cage before being moved. Customers / Client staff  Defective cages to be removed from use, isolated and labelled “Do Not Use” until repaired. Visitors / Members of the Public  When cages are persistently overloaded, badly loaded or in poor condition on delivery to the unit, a Cuts, Supplier Complaint must be sent to Purchasing Dept. to rectify the situation. lacerations  Heavier goods to be stacked at the bottom of the cage to ensure stability. and puncture  Multi-shelved roll cages to be loaded from the bottom upwards with heavier goods on the bottom shelf. wounds  Cages not to be loaded above the load line or above the level where an operator can see over the load.  Where provided, opening gates on cages must be securely in place before moving. Where they are not provided, where necessary, straps should be used to pull the sides together and help prevent the load from falling through the open sides.  Only one cage to be handled at a time, using the handles, if provided.  Wheels should be aligned with the direction of travel before moving the roll cage.  In most situations, cages should be pushed rather than pulled.  Where cages are to be moved in busy pedestrian areas, cages should be pulled rather than pushed to reduce the risk of collisions, or assistance should obtained from another person.

Ref. COM 09 Task/Activity: Use of Roll Cages (Page 2 of 2) Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 18  Cages not to be loaded above the load line or above the level where an operator can see over the load.  Where provided, opening gates on cages must be securely in place before moving. Where they are not provided, where necessary, straps should be used to pull the sides together and help prevent the load from falling through the open sides.  Only one cage to be handled at a time, using the handles, if provided.  Wheels should be aligned with the direction of travel before moving the roll cage.  In most situations, cages should be pushed rather than pulled.  Where cages are to be moved in busy pedestrian areas, cages should be pulled rather than pushed to reduce the risk of collisions, or assistance should obtained from another person.  When moving roll cages in close proximity to pedestrians a verbal warning should be given by the person pulling the cage who must slow down and be prepared to stop where it is apparent that the pedestrian may not have heard the verbal warning or be unaware of the roll cage.  Ensure the pathway is clear.  Roll cages to be moved no faster than walking speed.  Wherever possible, routes with uneven surfaces, ramps or steps should be avoided. If this is not possible, or when a cage is heavily loaded, assistance to be obtained from another person.  Defective floor surfaces along cage routes to be reported to the responsible person without delay.  Employees must not ride on or in cages as they can easily overbalance.  Gloves and toe-capped safety shoes to be worn when handling roll cages forms a significant part of an employee’s daily duties. Implement the Safe System of Work/Control Measures in Goods Receipt and Storage Risk Assessment, Ref. MAN 11 and the manual handling safety precautions

Ref. COM 13 Task/Activity: Use of Trolleys, Sack Trucks etc Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 19 Manual Handling  Trolleys to be used only by trained employees. Back,  Follow manufacturer's user instructions where these are available muscle and  Trolleys to be maintained by competent persons and in accordance with manufacturer's guidance where Uneven or sloping surfaces upper limb available strains Overbalancing cages  Wheels and castors maintained in a clean condition to ensure their free running. Impact  Wheels to be checked to ensure they are free running before use. Trapping hands between cages and fixed structures injuries  Floors and walkways to be maintained to keep them clear of obstructions. Trapping feet under castors Crushing  Trolleys to be loaded so that the way ahead can be seen.  Trolleys must not be overloaded to prevent the` risk of it collapsing. Cages falling off vehicle tail lifts. injuries  Loaded trolleys to be moved by pushing rather than by pulling whenever possible. Possible Damaged/protruding metal points/wire  Two people to move trolleys with heavy loads, over uneven surfaces, over slopes and kerbs, through heavy fracture of or narrow doorways and passageways or through crowded areas. Who may be affected by the task/activity? bones  Hot food and liquids to be securely contained on trolleys to prevent spillage where they are to be taken Compass employees/Agency staff over uneven or sloping surfaces.  Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate. Customers / Client staff  Trolleys must not be carried up or down steps or stairs. Visitors / Members of the Public  Implement the manual handling safety precautions Cuts, lacerations and puncture wounds

Ref. COM 15 Task/Activity: Use of Hand-Pallet Trucks Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 20 Manual handling hazards  Pallet trucks to be used only by trained employees. Back,  Follow manufacturer's user instructions where these are available muscle and Falling loads upper limb  Pallet Trucks to be maintained by competent persons and in accordance with manufacturer's guidance. strains  Wheels and castors maintained in a clean condition to ensure their free running.  Wheels to be checked to ensure they are free running before use. Striking people, stationary objects and structures  Floors and walkways to be maintained to keep them clear of obstructions. Crushing  Pallet truck forks to be fully engaged under the pallet before lifting injuries to Overloaded and unevenly loaded trucks feet  Pallet trucks must not be overloaded. Employees must be trained to be able to test or assess the weight of a pallet before moving it.  Loaded pallet trucks to be moved by pulling rather than by pushing, except when manoeuvring in tight Uneven and sloping routes Impact situations. Who may be affected by the task/activity? injuries  Avoid using pallet trucks on slopes or uneven surfaces, where possible. Obtain assistance if necessary.  Employees must ensure that the load is stacked securely. Do not continue with moving if the load becomes Compass employees/Agency staff unstable. Get assistance. Cuts and  Employees must ensure that surrounding area is clear of risk of trapping people’s feet before lowering. Customers / Client staff bruises  When not in use, pallet trucks must be safely stored away from walkways, fire escape routes and traffic Delivery Personnel routes. Slips, trips  Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate. and falls  Implement manual handling safety precautions.  Employees operating pallet trucks must wear safety footwear with reinforced toe caps.  Employees must not ride on the load or the forks. Possible fractures to bones

COM 17 VIOLENCE AT WORK RISK ASSESSMENT

This violence at work risk assessment must be completed and any identified actions implemented so as to ensure that arrangements are in place to minimise risks to employees, so far as is reasonably practicable.

Review this assessment every 12 months or sooner if there are any significant changes in the likelihood of a violent incident or changes in work arrangements and following any violence at work incident.

Site Name: TWICKENHAM EXPERIENCE LTD - RETAIL Date of Assessment: 28 June 2012 Unit No: 68686 Assessed by: Evan Judge Date of Review: 26 June 2013

POSSIBLE MANAGEMENT ACTION SITUATIONS TO CONSIDER

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 21  If practicable, handle money behind locked a door  Avoid lone working Ensure that all cash handling is done so in secured areas Targeted or opportunist theft, armed  Provide panic buttons in rooms where handling large amounts of and where possible under dual control. robbery or thief caught in the act during cash is unavoidable normal service within a unit that may lead to All company Profit Protection Procedures are followed. violence  Do not offer resistance to the thief, comply with demands, hand over requested goods/money and do not give chase  Be observant so as to be able to describe events, assailants etc in order to assist the police in apprehending the thief  Call for assistance as soon as it is safe to do so and call the police

Targeted or opportunist attack when  Whenever possible, use a security collection company to collect cash All company Profit Protection Procedures are followed. carrying money outside the unit  Two people to take money from the unit  Use a vehicle rather than going on foot  Vary routes and times

POSSIBLE MANAGEMENT ACTION SITUATIONS TO CONSIDER

Unprovoked attack, possibly alcohol, drug or  Avoid lone working Twickenham experience staff is to keep clam and not mental illness influenced  Employees to be trained to deal with difficult customers provoke the person.  Keep calm and do not provoke the person Alone working to be avoided – this is minimised by the  Comply with demands, hand over requested goods and do not offer presences of duty managers. resistance  Provide panic buttons where unprovoked attack is possible  Manoeuvre so that there is a barrier or locked door between employee and the attacker  Call for assistance as soon as it is safe to do so and call the police

Employee taken as hostage by opportunist or  Avoid lone working Twickenham experience staff is to keep clam and not as a result of a targeted attack  Avoid leaving the unit alone, especially at night, e.g. to take out provoke the person. rubbish Alone working to be avoided – this is minimised by the  Provide panic buttons and operate if it is safe to presences of duty managers  Do not offer resistance, comply with demands as far as is possible  Be observant so as to be able to describe events, assailants etc in order to assist the police in apprehending the assailant  Call for assistance as soon as it is safe/practicable to do so and call the police Serious or persistent verbal abuse  Keep calm and do not provoke the person Twickenham experience staff is to keep clam and not  Employees to be trained to deal with difficult customers provoke the person.  Call for assistance as soon as it is safe/practicable to do so, and if Alone working to be avoided – this is minimised by the appropriate, call the police presences of duty managers.

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 22 Task/Activity: Cleaning, Filling and the Use of Hot & Cold Beverage Ref. CAT 05 Dispensing Machines

Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Contact with hot liquids and hot cups Scalds  Beverage dispensers to be sited so that people can use them without over reaching and without being jolted by others. Ingestion and skin contact with cleaning chemicals Burns  Where customers dispense their own beverages, display warning signage such as “Liquids dispensed are Electrical hazards Irritation to hot. In order to prevent scalds keep your hands and other body parts out of the delivery area until the drink skin and has finished dispensing”. Spillages eyes  Follow manufacturer's user instructions where these are available  Beverage dispensers to be maintained by competent persons and in accordance with manufacturer's Manual handling Electric guidance where available shock  Dispensers with pressurised water boilers fitted are to be inspected by a competent person in accordance Beverage Dispensers in use in this site are: with a written scheme of examination. Slips and  Thermostatic controls set to dispense hot drinks in accordance with manufacturer’s recommendations. Draught Beer Taps falls  Dispensers to be cleaned and filled only by trained employees. Hot Beverage Dispensers Back and  Provision and use of a suitable container or safe means of carrying hot beverages to prevent burns or Who may be affected by the task/activity? muscle scalds, e.g. trays, cup holders/clutches, saucers, polystyrene or heat resistant cups. strain  Appropriate PPE to be worn when cleaning. Compass employees/Agency staff  Dispensing machines must not be left unattended when automatic cleaning programmes are in progress. Where this is not practicable, warning signs or physical barriers are to be used to prevent drinks being Customers / Client staff dispensed when cleaning chemicals are in the machine.  Cups used for beverages must be of a suitable size so that drinks do not overflow when being dispensed or held  Spillages cleaned up as they occur and wet floor warning signs used when appropriate.  Implementation of “COSHH” procedures when using cleaning chemicals.  Implementation of the Safe System of Work/Control Measures in Electrical Safety Risk Assessment, Ref. MAN 05, including an annual PAT test and manual handling safety precautions when handling large water refill bottles and other heavy items.

Ref. CAT 10 Task/Activity: Cash Registers Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 23 Cold draughts Back,  Follow manufacturer's user instructions where these are available upper arm  Cash registers to be maintained by competent persons and in accordance with manufacturer's guidance Ergonomic hazards and neck where available pains  Cash registers to be appropriately sited on a firm level surface, at a comfortable working height and close Electrical hazards to a power socket. Upper limb  Correct layout of point of sale equipment and the positioning of cash registers to avoid exposure to cold Trailing cables disorders draughts likely to cause aches, pains and discomfort to operators. Personal safety and security Electric  Employees trained in correct use of cash registers and the safe handling and carrying of cash. Who may be affected by the task/activity? shock  Electrical lead to be positioned where it will not be accidentally pulled or create a tripping hazard or strain placed on it or the connections Trips and Compass employees/Agency staff  Where seating is provided, it must be suitable, with adjustable seats and back supports. falls  Implement the Safe System of Work/Control Measures in Electrical Safety Risk Assessment, Ref. MAN 05, Physical including an annual PAT test. assault  Where applicable, implement the safety precautions in the Violence at Work Risk Assessment.

Ref. CAT 11 Task/Activity: Cellar Operations Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 24 Lifting and moving kegs, casks, barrels and crates Back and  Employees to be trained in correct handling procedures for keg/casks/barrels and crates. Seek specialist muscle advice from your supplier. Wet floor surfaces and obstructions strain  All regular cellar employees must be provided with heavy-duty gloves and steel toe-capped safety shoes. Crush/impa  Where reasonably practicable, mechanical lifting equipment should be used and maintained by competent Uneven floor surfaces ct injury to persons to manufacturer’s recommendations. feet and Low headroom  Employees to be trained in correct use of any mechanical handling equipment. lower limb  Employees to be trained in correct cleaning methods for beer lines. Seek advice from your supplier. Beer Low temperature kegs must not be used for beer line cleaning as the chemical may cause corrosion of the metal. Slips, Trips  Beer lines to be thoroughly rinsed after cleaning to ensure that no residues of cleaning fluid remain. and Falls Chemical hazard from beer line cleaning  Use only the designated cleaning product for the task being carried out and only from clearly labelled containers. Never mix cleaning products together. Never leave cleaning products unattended and store Broken glass Head injuries safely after use.  Suitable Personal Protective Equipment must be worn in accordance with COSHH Product Leaking CO2 Thermal Assessments/Material Safety Data Sheets. Use at all times, if damaged or mislaid, report it to your Who may be affected by the task/activity? discomfort manager. from  Implement the safety precautions in the Manual Handling Checklist. This is likely to include a requirement Compass employees/Agency staff prolonged for: working at  Two persons to handle when racking in the cellar and for handling of all kegs and casks above Delivery Personnel low 11 kg. Ensure sufficient trained and physically able employees are available. temperatur  Do not stack barrels etc. and limit the stacking of crates and cases of bottled and canned Maintenance personnel es drinks to below shoulder height.  Walkways to be maintained and kept clear of kegs, crates and other items that may cause obstructions. Irritation to  Where CO2 is present in cellars the cellar must be adequately ventilated. skin and  Where appropriate, an audible or visual alarm together with appropriate warning signage should be fitted eyes in the cellar to warn of low oxygen levels below 20% in the event of CO Ingestion  Implement the Safe System of Work/Control Measures in the CO of beer line General Waste, Ref. COM 06, Working in Cold-rooms and Walk-in Chillers, Ref. CAT 51 Risk Assessments. cleaner  Implement the safety precautions in the COSHH Product Assessments.  Implement the safety precautions in Ref. MAN 08 Floor Safety and Ref. MAN 19 Workplace Risk Cuts and Assessments. lacerations

Asphyxiatio n

Ref. CAT 13 Task/Activity: Handling & Use of CO2 Cylinders Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 25 Manual Handling Hazards Back and  CO2 cylinders only to be used and handled by trained employees. muscle  CO2 cylinders to be stored, used and maintained in accordance with manufacturer’s /supplier’s instructions Falling Cylinders strain where available.

 CO2 must not be released from cylinders to clean the valve. New cylinders should always be fitted with an Changing/Connecting CO2 Cylinders Crushing injuries outlet seal or dust cap to prevent contamination by grit or foreign material.

Leakage of CO2  Once connected to equipment, cylinder valves must be opened slowly. Asphyxiatio  CO2 cylinders only to be used with the correct regulators fitted. n  CO2 cylinders to be secured in an upright position when in use.

Ice/cold  CO2 cylinders to be stored in designated storage areas either secured in an upright position, on racks or laid Rapid release of CO2 resulting in uncontrolled movement of burns flat and chocked to prevent movement and damage. the cylinder  Designated storage areas to be under cover, protected from extremes of heat and cold, well ventilated and Impact provided with CO2 detection systems if appropriate. injuries  Damaged cylinders and regulators to be isolated and clearly labelled to prevent their use. from being struck by  Lone working in internal storage areas to be avoided. Who may be affected by the task/activity? the  Where appropriate, suitable cylinder trolleys or other equipment to be used to transport cylinders. Trolleys cylinder to be maintained in good condition and removed from use and labelled “Do Not Use” if defective. Compass employees/Agency staff and/or  COSHH Product Assessment for CO2 to be completed and available. Customers / Client staff colliding  Appropriate PPE, including reinforced toe capped safety shoes and stout gloves to be provided where with fixed handling cylinders forms a significant part of an employee’s duties. objects Delivery Personnel  Implement Safe System of Work/Control Measures in Trolleys, Sack Trucks etc, Ref. COM 13 Risk Maintenance personnel Assessment, the COSHH Product Assessments and the manual handling safety precautions

Ref. CAT 15 Task/Activity: Cooking Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 26 Contact with hot surfaces and equipment, hot solids, hot Burns  Equipment securely sited with adequate space, lighting and ventilation. liquids and steam.  Follow manufacturer's user instructions for cooking equipment where these are available Ignition of overheated cooking fat and oil Scalds  Equipment to be maintained by competent persons and in accordance with manufacturer's guidance where available Spillages of food and liquid. Fire  Cooking is only permitted for employees trained in the correct use and operation of cooking equipment.  Selection of correct cooking equipment and correct cooking method for tasks undertaken. Gas hazards Slips and falls  Cooking pans not to be left unattended when cooking with hot fats and oils. Electrical hazards  Provision and correct use of oven cloths and/or oven gloves (PPE) .Any defective PPE must be replaced Fire and immediately. explosion  Gas appliances to be fitted with automatic ignition devices wherever practicable. Who may be affected by the task/activity?  Hand held igniters or long wax tapers to be provided where necessary for lighting gas equipment. Electric Domestic lighters and short matches are prohibited for direct lighting. Compass employees/Agency staff shock, burns  Place heavy containers on lower shelves, lighter containers on higher shelves. Maintenance personnel  Where applicable, employees instructed to switch on extraction ventilation equipment during cooking operations to remove heat, cooking fumes, steam and vapours.  Equipment faults and breakdowns to be reported to the appropriate person or organisation for repair.  Where faults pose a risk of injury, equipment to be switched off, isolated and labelled “DO NOT USE” until properly repaired.  Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate.  Washing-up employees to be warned when hot equipment is placed in the wash-up area for cleaning.  Implement the Safe System of Work/Control Measures in Electrical Safety, Ref. MAN 05 or Gas Safety, Ref. COM 03 Risk Assessments.

Ref. CAT 26 Task/Activity: Use of Free Standing Hot Water Urns Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 27 Contact with hot equipment and water Burns and  Urns only to be used by trained employees. Scalds  Spillages Follow manufacturer's user instructions where these are available Slips and  Urns to be maintained by competent persons and in accordance with manufacturer's guidance where Electrical hazards falls available, including regular descaling to avoid dripping taps.  Urns to be placed on a stable, level surface, away from the table edge and at a convenient height for the Manual handling hazards Electric user. shock  Sufficient clearance between the tap and surface to allow the equipment being filled to be placed directly beneath the tap. Back and  Suitable drip tray to be kept in position under the tap Free Standing Hot Water Urns used in this site are: muscle strain  Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate.  Power sockets and leads to be positioned where they will not be affected by accidental spillages, water Dependant on location may vary in temporary bars. vapour and condensate.  Electrical leads to be positioned where they will not be accidentally pulled or create tripping hazards or strain placed on it or the connections, or be exposed to heat.  The urn to be filled using an appropriate method, e.g. jug, pan, bucket, hose, to avoid manual handling Who may be affected by the task/activity? injuries and spillages. Compass employees/Agency staff  Urns not to be allowed to boil dry  Empty the contents of the urn via the dispense tap and allow it to cool before moving. Maintenance personnel  Care to be taken when removing the lid to avoid contact with steam and drops of hot water from the underside of the lid  Implement the Safe System of Work/Control Measures in the Electrical Safety Risk Assessment, Ref. MAN 05, including an annual PAT test and the manual handling safety precautions

Ref. CAT 30 Task/Activity: Use of Hot Food Service Equipment Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Hot surfaces, utensils, food, liquid and steam Burns and  Employees to be trained in the correct use and cleaning of hot food service equipment. Scalds  Contact with overhead heat lamps and gantries Food service equipment to be sited so that employees and/or customers Electric over reaching. Electrical and/or gas hazards shock  Follow manufacturer's user instructions where these are available  Equipment to be maintained by competent persons and in accordance with manufacturer's guidance Food and liquid spillages Fire and where available explosion  Food service equipment that is water heated to be filled to and maintained at the correct level to prevent Damage to glass or ceramic surfaces Slips and it from drying out. falls  All damaged containers to be repaired or replaced to prevent hot steam escaping and causing scalds. Cuts and  Hot food service equipment to be isolated and allowed to cool down before being cleaned. Equipment in use in this site is: lacerations  Care to be taken when passing food under heat lamps to avoid contact with arms or hands. Dependant on location may vary in temporary bars  Where overhead heat lamps are not protected, long sleeved tunics to be worn to reduce the risk of burn injuries to forearms. Who may be affected by the task/activity?  Care to be taken when cleaning damaged parts of glass and ceramic surfaces to prevent cutting injuries. Damaged equipment to be repaired or replaced without undue delay. Compass employees/Agency staff  Oven cloths or gloves to be used to prevent burns when handling hot items. Customers / Client staff  Suitable utensils with heat resistant handles to be provided for customer use.  Warning signs to be displayed when appropriate to inform customers of “Hot surfaces”. Visitors / Members of the Public  Spillages cleaned up as they occur and wet floor warning signs used when appropriate.  Implement the Safe System of Work/Control Measures in Cooking, Ref. CAT 15, Electrical Safety, Ref. MAN 05 and/or Gas Safety, Ref, COM 03 Risk Assessments

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 28 Task/Activity: Portable Food Service & Display Equipment (e.g. coffee Ref. CAT 36 carts, mobile display units etc)

Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Overloaded and unevenly loaded equipment Back,  Portable equipment to be used only by properly trained employees. This training to include the safe muscle and moving of the equipment and how to place loads onto equipment safely to prevent the load falling. Falling objects upper limb  Electrical equipment to be visually inspected before the start of each use and subject to annual PAT tests strains Striking people, stationary objects and structures by a competent person. Impact  Where necessary sufficient power sockets to be provided close to the point of use for portable equipment Hot foods and liquids injuries to ensure that appliances can be connected to the electricity supply without stretching cables.  Cables must not trail over walkways. Where this is unavoidable cables are to be covered with rubber Spillages, trailing cables Cuts and bruises matting or cable covers.  Wheels to be maintained in a clean condition to ensure their free running Electricity Burns and scalds  Wheels should be fitted with brakes, which must be securely applied before service starts. Portable Service Equipment in use in this site are: Dependant  Equipment not to be overloaded before moving so that the way ahead cannot be seen, or too much strain Slips, trips is placed on the equipment so that it may collapse. on location may vary in temporary bars. and falls  Two people to move heavy equipment. Electric  Portable equipment to be sited in locations where customers can move freely without bumping into each, Who may be affected by the task/activity? shock and which may result in spillages, burns and scalds. burns Compass employees/Agency staff  Portable equipment to be site away from fire exits and escape routes.  Hot food and liquids to be securely contained on equipment to prevent spillage. Customers / Client staff  Oven cloths/gloves to be used when handling hot equipment. Visitors / Members of the Public  Spillages cleaned up as they occur and wet floor warning signs used when appropriate.  Implement the Safe System of Work/Control Measures in the Maintenance personnel Safety, Ref. MAN 05, Hot Food Service Equipment, Ref. CAT 30 safety precautions Delivery Personnel

Ref. CAT 40 Task/Activity: Use of Soup Kettles Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 29 Contact with hot equipment and utensils Burns  Soup kettles only to be used and cleaned by trained employees. Contact with hot food, liquids and steam Scalds Follow manufacturer's user instructions where these are available Soup kettles to be maintained by competent persons and in accordance with manufacturer's guidance Spillages and trailing cables Slips, trips where available and falls Electrical hazards  Soup kettles to be sited on a stable level surface, away from the edge, and at a comfortable height for Electric Manual handling those using them and allowing for the use of the ladle. shock  Electric cables to be securely fixed to prevent them being accidentally pulled or causing tripping accidents. Back and  Soup kettles to be sited in positions where soup or liquefied foods are unlikely to spill onto electrical muscle sockets. strain Who may be affected by the task/activity?  Wherever reasonably practicable, trolleys to be used for transporting containers of hot soup or liquid food from the kitchen to the kettle. Compass employees/Agency staff  When transporting the container should be securely covered with a lid or food wrap to avoid spillage/ splash and the collar to be used to carry the container. Customers / Client staff  Oven cloths or gloves to be used for handling hot containers of soup or liquid food. Visitors / Members of the Public  Ladles to be provided with heat resistant handles, with a pouring lip and of the correct size to prevent them catching on the kettle lid.  Where soup is ladled into disposable cups a suitable cup holder must be provided.  Takeaway cups with close-fitting lids to be provided. Cups to be insulated or provided with cup clutches.  Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate.  Customer information notices to be displayed where self-service system is operated: “Warning, Hot Soup”. Implement the Safe System of Work/Control Measures in Electrical Safety, Ref. MAN 05, including an annual PAT test, Hot Food Service Equipment, Ref. CAT 30 Risk Assessments and the manual handling safety precautions

Ref. CAT 50 Task/Activity: Use of Plumbed-In Hot Water Boilers Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Contact with hot equipment and water Burns and  Water boilers only to be used by trained employees. Scalds  Follow manufacturer's user instructions where these are available Spillages Slips and  Water boilers to be maintained by competent persons and in accordance with manufacturer's guidance Electrical and/or gas hazards falls where available, including descaling.  If necessary, pressurised water boilers to be inspected in accordance with a written scheme of examination Pressure Vessels Electric by a competent person at appropriate intervals. shock and  Water boilers to be suitably positioned away from busy walkways and at a convenient height for the user. burns  Sufficient clearance between the tap and surface to allow the equipment being filled to be placed directly beneath the dispense tap. Fire and Who may be affected by the task/activity? explosion  Wherever practicable, the container should be placed on a surface beneath the dispense tap whilst it is being filled and not held, in order to avoid the risk of scalds to the hands. Compass employees/Agency staff Explosion  Oven gloves/cloths to be used when handles to containers may become hot as the container is filled with hot water. Customers / Client staff  Spillages to be cleaned up as they occur and wet floor warning signs used when appropriate. Visitors / Members of the Public  Power sockets and connections to electrical equipment to be positioned or protected where they will not be affected by splashes or accidental spillages.  Implement the Safe System of Work/Control Measures in the Electrical Safety, Ref. MAN 05 and Gas Safety, Ref. COM 03. Risk Assessments

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 30 Ref. CAT 51 Task/Activity: Working in Coldrooms, Walk-in Chillers and Freezers Unit No: 68686 Unit name/location: TWICKENHAM EXPERIENCE LTD - RETAIL

Contact with hot equipment and water Thermal  Follow manufacturer's user instructions where these are available discomfort  Coldrooms, walk-in chillers and freezers to be maintained by competent persons and in accordance with Spillages from manufacturer's guidance where available prolonged  Employees to work only for short periods of time in coldrooms whenever practicable. Electrical and/or gas hazards working at low  Where prolonged working at low temperatures is necessary, employees to be provided with suitable Pressure Vessels temperatur thermal footwear and clothing and given frequent breaks in a warm area where hot drinks can be es consumed.  Where applicable, coldrooms, walk-in chillers and freezers Trips, slips prevent the build up of ice forming on the condenser unit, the floor surface and other parts. and falls Who may be affected by the task/activity?  Where heavy packs of frozen goods become fused together with forming ice, these should be separated before attempting to lift and carry. Impact Compass employees/Agency staff injuries  Water and ice to be cleaned up to reduce slipping hazards. Customers / Client staff  Coldrooms, walk-in chillers and freezer doors to be fitted with a door release device accessible from inside Asphyxiatio and employees trained in its use in the event of the door being closed when they are inside. Visitors / Members of the Public n  Where practicable, the door release device should be marked by a luminous sign or emergency lighting so that it is clearly visible to anyone trapped inside. The door release device must be tested weekly to ensure Back and its effective operation. muscle strain  Where practicable, an audible alarm should be fitted so that it can be sounded from inside the coldroom in the event of the door release device failing to operate.  A physical check must be made to confirm there is no one inside when, for reasons of security, cold rooms are locked or padlocked at the end of the working day.  No person who is working alone in the unit should work inside a coldroom with the door closed.  Goods to be stored off the floor area used as the main walkway into and out of the coldroom.  Racking to be of adequate strength and goods to be stored securely so that there is no risk of items falling.  Adequate lighting to be provided inside coldrooms, walk-in chillers and freezers fluorescent tubes to be replaced without undue delay.  Implement the manual handling safety precautions

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 31 Essentials of Food Hygiene

 Keep yourself clean and wear clean clothing.

 Always wash your hands thoroughly; before handling food, after using the toilet, handling raw foods or waste, before starting work, after every break, after blowing your nose.

 Tell your supervisor, before commencing work of any skin, nose, throat, stomach or bowel trouble or infected wound. You are breaking the law if you do not.

 Ensure cuts and sores are covered with a waterproof, high visibility dressing.

 Avoid unnecessary handling of food.

 Do not smoke, eat or drink in a food room, and never cough or sneeze over food.

 If you see something wrong - tell your supervisor.

 Do not prepare food too far in advance of service.

 Keep perishable food either refrigerated (+1ºC - +5ºC) or piping hot (+63ºC).

 Keep the preparation of raw and cooked food strictly separate.

 When reheating food ensure it gets piping hot (+75ºC).

 Clean as you go. Keep all equipment and surfaces clean.

 Follow any food safety instructions either on food packaging or from your supervisor.

Food Allergies Awareness Severe allergic reactions to food are becoming more common. It is believed that around one child in 100 suffers from an allergic reaction to food.

What can happen: Certain foods can trigger s severe allergic reaction termed anaphylaxis. In some cases, symptoms may include:  Swelling of the throat and mouth  Difficulty in swallowing or speaking  Difficulty in breathing or racing heart  Nausea and vomiting  Skin eruption or rash  Loss of consciousness

Food Safety Section

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 32 Food safety legislation requires caterers to consider the risks involved in the food that they produce and have ensured appropriate control measures are in place. To achieve this we use a system call HACCP (Hazard Analysis Critical Control Point).

There are three key control areas we must focus on to ensure the food we produce is safe to eat:

1. Protect the food from contamination

2. Ensure the food is stored, cooked and displayed at safe temperatures

3. Have in place good cleaning systems and always operate a ‘clean as you go’ policy.

1. Protect the food from contamination

What is contamination?

Contamination means the presence of anything harmful or objectionable in food or drink. The contamination may create a risk of injury or illness to our customer. It is against the law to serve contaminated food.

There are 3 types of contamination;

 Microbiological (food contaminated with food poisoning bacteria)i.e. cooked food which has come in contact with raw food

 Physical i.e. hair (sometimes called Foreign Body)

 Chemical i.e. Chemicals spilling into food due to incorrect storage

Preventing Contamination by:

 Keep raw & ready to eat food separate at all times

 Use separate utensils & equipment when preparing raw & ready to eat foods

 Clean and sanitise all food contact surfaces after each use

 Keep food covered or wrapped at all times

 Keep yourself clean and wear correct uniform & PPE provided

 Do not wear jewellery if you are handling food

 Wash your hands regularly

 Avoid using your hands to handle food – use tongs and other equipment provided.

 Wash raw vegetables, salads and fruit before using / service

 Report any defective equipment and utensils

 Ensure rubbish & waste is removed and disposed of regularly

 Store chemicals separately away from food & following company COSHH guidelines.

2. Temperature controls

We must keep food at the correct temperature to ensure it is safe to eat. Cooking food at the correct temperature will kill any bacteria present, we can do this by:

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 33  Keeping food hot during service

 Keeping chilled or frozen foods cool in the correct storage.

 Bacteria multiply most between 20 & 40 degrees in the danger zone.

 This includes the normal working temperature of working kitchens, around 25 degrees.

3. Cleaning & Sanitising

If we keep the catering areas clean then;

 Food is less likely to become contaminated with bacteria

 Food is less likely to become contaminated the foreign bodies

 Our customers will be protected from the risk of food poisoning and contaminated food.

 Promotes a favourable image for our customers

 It removes materials which would encourage pests

 It will provide a safe & environmentally friendly place of work.

There is more food safety information within your area of work, if you require further guidance. Environmental Essentials

YOU CAN SAVE ENERGY BY:

 Keeping pre-heating times for ovens, hobs, grills, fryers etc. to the minimum described below: Large oven 10-15 minutes Deep-fat fryer 5-10 minutes Char grill 10 minutes Griddle 10 minutes  Turning off vacuum cleaners when not in use.  Always using the most suitable sized equipment and using saucepan lids where possible.  Avoiding using cooking equipment as a substitute for space heating.  Avoiding using dishwashers on part load.  Making sure that rates of extraction are controlled.  Not wasting hot water.  Making sure that all equipment is turned off when not in use.  Making sure that lights are turned off when not needed and doors and windows are kept closed in winter. YOU CAN SAVE WATER BY:

 Minimising water wastage, including hot water.  Reporting dripping taps to the Manager.  Using a bowl or sink plug when washing equipment or food rather than running a tap.  By not over filling buckets and mop buckets.  By using a bowl for washing sinks, baths, showers, mirrors etc.

Version 1.1 Twickenham Experience Retail And Cellar Health & Food Safety Brief 34 YOU CAN HELP PREVENT POLLUTION BY:

 Only disposing of wastewater into the designated sinks and drains.  By using the correct dilution of chemicals to water as directed according to the manufacturer.  Cleaning up all small spillages immediately and disposing of them in the correct receptacle – if in doubt, ask the Line Manager.  Reporting any spillages of oil or chemicals immediately to the Manager.  By being fully trained in spill response and knowing the spill response plan.  Knowing where the Spill Response Kit is located within the Unit. YOU CAN HELP REDUCE WASTE BY:

 By being proactive with new ideas for reducing waste  By being aware of all recycling occurring within the Unit.  Making sure you segregate all waste.  Always using the correct skip or bin for recycling.  Measuring food waste .

YOU CAN MAKE A DIFFERENCE IF YOU THINK GREEN

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