Haddenham Social and Sports Club
Commercial Kitchen Health and Safety Policy
1. Introduction
The purpose of this Health and Safety Policy is to ensure the safety and well-being of all employees, visitors, and contractors within the commercial kitchen environment. This policy outlines the procedures and responsibilities to maintain a safe working environment, prevent accidents, and comply with relevant health and safety legislation.
2. Objectives
- To prevent workplace accidents and injuries.
- To ensure all kitchen operations are conducted safely and hygienically.
- To comply with all relevant health, safety, and food hygiene regulations.
- To provide appropriate training and resources to all staff members.
- To promote a culture of safety and responsibility within the kitchen.
3. Scope
This policy applies to all employees, contractors, suppliers, and visitors within the commercial kitchen.
4. Responsibilities
- Management:
- Ensure the implementation and enforcement of this Health and Safety Policy.
- Conduct regular risk assessments to identify and mitigate hazards.
- Provide necessary safety equipment, tools, and protective gear.
- Ensure all kitchen staff receive proper training in safety and food hygiene.
- Investigate all incidents and accidents, implementing corrective actions where necessary.
- Employees:
- Follow all safety procedures and guidelines provided during training.
- Use personal protective equipment (PPE) as required, such as gloves, aprons, and non-slip shoes.
- Report any hazards, accidents, or near misses to management immediately.
- Maintain high standards of personal hygiene, including proper handwashing.
- Keep work areas clean and organized to prevent accidents.
- Contractors and Visitors:
- Comply with all safety instructions provided by the kitchen management.
- Wear appropriate PPE when entering food preparation areas.
- Do not interfere with kitchen operations or equipment unless authorized.
5. Risk Assessment
- Regular risk assessments will be conducted to identify hazards related to equipment, food handling, chemicals, fire, and other risks specific to the kitchen environment.
- Risk assessments will be reviewed regularly, especially after incidents or changes in kitchen operations.
6. Personal Protective Equipment (PPE)
- Clothing: All kitchen staff must wear appropriate uniforms, including aprons and non-slip footwear. Long hair must be tied back or covered with a hairnet or cap.
- Gloves: Disposable gloves must be worn when handling ready-to-eat food and changed regularly.
- Eye Protection: Eye protection should be worn when dealing with chemicals or hot liquids that could cause injury.
7. Food Hygiene and Safety
- Temperature Control: Ensure all food is stored, cooked, and served at the correct temperatures. Refrigerators and freezers must be regularly monitored.
- Cross-Contamination: Use separate cutting boards, utensils, and storage for raw and cooked foods. Always wash hands after handling raw meat or fish.
- Cleaning and Sanitizing: All kitchen surfaces, equipment, and utensils must be cleaned and sanitized regularly. Follow the schedule for deep cleaning.
- Pest Control: Maintain a pest control program to prevent infestations. Report any signs of pests immediately.
8. Fire Safety
- Fire Exits: Keep fire exits clear and accessible at all times. Ensure all staff are familiar with evacuation routes.
- Fire Extinguishers: Fire extinguishers must be available and staff trained in their use. Extinguishers should be checked and maintained regularly.
- Gas and Electrical Safety: Regularly inspect and maintain gas and electrical equipment. Any faults or damages should be reported and repaired immediately.
9. Manual Handling and Ergonomics
- Lifting Techniques: Employees must be trained in proper lifting techniques to avoid injury. Use trolleys or other aids when moving heavy items.
- Workstation Design: Ensure that workstations are ergonomically designed to minimize strain and injury.
10. Chemical Safety
- Storage: Store chemicals in clearly labeled containers away from food and food preparation areas.
- Usage: Always follow the manufacturer’s instructions when using cleaning chemicals. Staff must be trained in safe handling and usage.
- Spillages: Clean up any chemical spills immediately using appropriate methods and PPE.
11. Accident and Incident Reporting
- All accidents, injuries, and near misses must be reported to management immediately.
- An incident report form must be completed, and management will investigate the cause and implement preventive measures.
- First aid kits must be readily available and stocked. A list of trained first aiders will be displayed prominently.
12. Training and Induction
- All new employees must undergo health and safety induction training before starting work in the kitchen.
- Regular refresher training sessions will be conducted to ensure ongoing awareness of safety procedures.
- Specialized training will be provided for tasks involving high-risk activities, such as handling dangerous equipment or chemicals.
13. Monitoring and Review
- The implementation of this Health and Safety Policy will be regularly monitored by management.
- The policy will be reviewed annually or after any significant incident or change in kitchen operations.
- Feedback from staff on health and safety matters is encouraged and will be considered in policy reviews.
14. Policy Approval
This Health and Safety Policy has been approved by the management of Haddenham Social and Sports Club and is effective as of 25th October 2024. All staff are expected to adhere to this policy and contribute to a safe working environment.
