HaSAW Guidance

Health and Safety can be a daunting task, with several regulations, different acts, EU directives and then the guidelines issued by LA's and trade bodies. How does a busy hotelier, caterer, pub manager, owner get on with the job of running their establishment.

Well you can call on the resources of your head office or franchise owner but the independent operator does not have that luxury and this is where Hospitality Training Partnership can help.

Under the New Scotland Licensing Bill proof of Health & Safety compliance will be part of the Operating Plan submission, the sooner you start the easier (and cheaper) the task will be.

If even the above leaves you wondering "what on earth" then you need some friendly advice and perhaps to spend a few minutes reading the following outlines.

Management of Health and Safety

This Act basically requires the documentation and proof of systems being in place and being regularly followed.

CoSHH
Control of Substances Hazardous to Health

Do you know what chemicals you have and who uses them?
What happened to the old ones?
How much stock do you keep and where is it kept?
How is it obtained by staff.
Where are the written records of stock control
Where are the Safety Data sheets
What instructions to staff are available (all languages spoken).

NOTE
Substances are those that you buy in and those that you make, as well as those that are created by your work place as a by-product.

PPE
Personal Protective Equipment

Even the basic catering trades require PPE.
How do staff protect themselves when using the chemicals and substances above?
Are their gloves for each task, do they suit all the workers, what about those with skin conditions?
Chef's jackets, shoes, apron etc are PPE, are you happy that they do the job properly?
Even if you did not provide them you should be managing the requirement.

RIDDOR
Reporting of Injuries, Diseases and Dangerous Occurrences Regulations

Most places have an Accident Book, but did you change it for the newer version in January 2005?
Are you able to give statistics of the types of accidents that occur?
However the concept that most establishment don't grasp is that you should now be able to report on the number of, and type of, near misses and dangerous occurrences that happen.
Don't forget this includes all areas of the operation, the garden, bunk house, bar etc.

Manual Handling

Is not just about lifting heavy objects.
Have you provided PPE where it will help, have you provided lifting and carrying equipment where it can be used effectively.
Most importantly have staff been given instruction on manual handling.

Fire Regulations

Have changed as have the role of the Fire Authorities. Simple things like fire extinguisher colours have changed (if you have Blue/Black/Green, Cream ones then you need help NOW).
Do you record when you have fire practice, when you have fire drills, test the alarms, and have extinguishers checked?
If not you have no evidence and it is likely that insurance companies will increase their premiums. If you do have good systems in place, have you notified the insurance companies to negotiate a reduction in premium.

Some other regulations to think about

Noise

Confined spaces

Gas installations

Pressure vessels

If you have music, how do you protect the staff from over exposure the limits are lower than you might think. However there are ways to reduce exposure during a shift.

Cellars, Offices, cupboards used as work space you may need to provide CO2 monitoring, oxygen supplies, strict control on working methods.

Are you able to disconnect the gas supply by a simple switch, activated by the fire alarm system. Where do you store LPG and even those small canisters that help brown the creme brulee

When was the boiling water (Still) system last tested, unless you use a kettle it's likely that the system stores water at pressure. Espresso systems fall within this area.

There are other areas of concern but then you will find out what these are when we conduct a full survey and issue you your report.

Survey and Reports are charged in two ways;
Travel and subsistence costs,
Per mile rate is currently 30p per mile, first 50 miles are not charged.
Report investigation and production, fixed fee, based on the complexity of your operation.

Simple bar operation with no food £175
Bar and food operation £250
Bar, food and accommodation, £350
Bar, food and accommodation with conference or event provision within the establishment, £400
Gardening, boating, camping and other additions to the basic can be included and a fee negotiated with you.

The report provides suggestions to resolve any short comings but does not provide material or any training required.

We can provide a total package; were we will undertake the report, negotiate with you the training and reporting systems identified by the report and then put these recommendations into place. Thus providing a year round training and support package. Subsequent years will be significantly cheaper and in fact you may not need us anymore.