Risk Assessments and SOP Book 2025 PDF

RISK ASSESSMENTS AND SAFE OPERATING PROCEDURES 2025 Doc Ref. SOP & RA Master Produced: 01/01/2025 Review Date: 31/12/2024 Control: TRC Version 5 Health & Safety ...

RISK ASSESSMENTS AND SAFE OPERATING PROCEDURES 2025 Doc Ref. SOP & RA Master Produced: 01/01/2025 Review Date: 31/12/2024 Control: TRC Version 5 Health & Safety  Introduction Our business has a legal duty to protect our staff and our customers. We do this by carrying out our jobs safely and without putting anyone else in danger. The food industry can be a dangerous place though. There are plenty of practices and pieces of equipment that can burn us, cut us or cause us to slip or trip. In order to manage these risks we have to assess them first. We do this by carrying out a risk assessment. These don’t always have to be written down but they do always have to consider the significant hazards in our business. In the past we created risk assessments for nearly everything we do. Not all of these tasks presented a significant risk. So this pack aims to simplify this procedure. What are Risk Assessments? Risk assessments are a measure of the harm posed by any hazard in our business. They should take into consideration who might be harmed and how they could be harmed. Most importantly risk assessments should include ‘control measures’ which detail how we can reduce the risk and make our workplace safer. If we employ five or more people our risk assessments have to be written down. This pack contains four risk assessments. These are: Slips, Trips and Falls Manual Handling Burns and Scalds Cuts and Lacerations These are the most significant hazards in our business and as such we have assessed the risk from them only. This pack contains ‘general risk assessments’. There are other types, known as ‘statutory’ risk assessments. These include things like fire risk assessments and assessments for young workers. Two of these are covered (COSHH and PPE).The rest are not covered by this pack and should still be done separately. What are Safe Operating Procedures? Safe Operating Procedures or SOPs are our control measures. Put simply, this is the way we actually prevent our equipment or our tasks from harming ourselves or others. The SOPs are meant to be straight forward and easy to read. They contain a list of tasks and equipment and they tell you what you should always do and what you should never do when using that equipment or carrying out that task. The SOPs have been designed to help with onsite training of new staff and can act as a reference for trained and experienced staff too. Please note that SOPs are not instruction manuals. They can’t tell you how to operate every piece of kit in your business. All they do is tell you, and anyone you train, how to avoid injury. For detailed instructions on how to use any equipment you should always read the manufacturer’s instructions. What do I have to do? It’s easy. Just follow these five steps: 1. Keep your old SOP book & staff sign off sheets for 3 years. Do not throw them away! 2. Read all four Risk Assessments and then sign them at the bottom. Do the same for the two legal risk assessments too. 3. Do the same for the SOPs – read them and sign them. There are 18 of these. 4. If there are any processes or pieces of equipment that you have which you think might be dangerous but aren’t covered in the SOPs then you can add those things to the bottom of the most relevant SOP. You should then make a list of what your staff should always do and what they should never do, when carrying out that task or using that piece of equipment - much like the rest of the procedures. 5. Now you have to train your staff. It’s up to you how you deliver the training, but the easiest way is to gather your team together and run through the SOPs. It would then be a good idea to give them a copy of the SOPs or at least show them where they can find them if they want to refer to them later. 6. Once you have completed the training then list all of the staff you’ve trained in the training record at the back of the pack. Make sure the team members sign this record too. Remember to train and add any new team members when you recruit them. 7. Do it all again in twelve months Doc Ref. SOP & RA Master Produced: 01/01/25 Review Date: 31/12/24 Control: TRC Version 4 Health & Safety  FAQ’s How long will it take me to do this? This will depend on how many staff you have, but for an average sized location it should take about half an hour to train each SOP to your whole team dependent on how many questions you receive. Remember not all SOPs will need to be trained to everyone, plus you can train in group sessions if you want to. What if a risk I have at my site is not included in the list of controls in the standard SOP? You add it using the SOP site Control Update under the review section for each SOP. You need to circle the box that best describes the reason for the new control, decide which SOP the control falls under, (this may have been decided for you if you are adding controls to a piece of equipment already covered by an SOP,) then add the controls in the ‘always’ and ‘never’ columns. Finally, ensure that all employees are trained and sign off on the risk assessment sign off sheet. I have a piece of equipment that is not included in any of the SOP’s; what do I do? You must add it to the relevant SOP. Please check with the Health & Safety team if you are not sure, rather than create new SOPs as they will not be covered by the relevant Risk assessment. Once you have decided which SOP it should be controlled under then you must add the relevant controls using the Site-Specific controls sheet. The coffee machine etc. at our location looks different to the ones on the SOP, what do I do? The images in the SOPs are for illustrative purposes only. Additionally, the critical point with comparing your equipment to the equipment in the SOP’s is determining whether the hazards, and therefore the controls, are the same. If you consider they are then there is no need to do anything, if not, the SOP Site Specific Controls form should be completed to highlight the extra controls required for your piece of equipment. Remember you must always associate any new controls with the correct SOP. What do I do if a team member suggests a new control for an SOP? Don’t ignore their input! Especially if they operate a certain piece of equipment or carry out a certain task routinely, as they are likely to have a good idea of how best to reduce the risk. Consider their input and add it as a control if you feel this is appropriate. Please remember to then train the new control to your team. What is an SOP Site Specific Update form? The completion of this form is a key aspect to our approach to safety management and as such filling it out properly is important. If you have an accident at your site that involves a piece of equipment then you must re- view the SOP and add additional controls (if deemed necessary), especially if the missing control would have prevented the accident in the first place. Ensure that all employees are trained and sign off on the risk assessment sign off sheet. When do I need to review the RA’s & SOP’s? You should review the SOPs yearly as minimum, but more importantly you must review the relevant SOP after any accident involving a piece of equipment, especially if there is a control that can be added that would prevent a re-occurrence of the accident at your location. The RAs and SOPs will be reviewed periodically by the H&S team and you will be notified of any updates. How often do I need to train my team? Every time you have a new starter you must make sure they are fully trained before you allow them to use any of the equipment listed in the SOPs. Existing team members must have their training refreshed annually or every time a new control is added to any of the SOPs, of if their job role changes. Doc Ref. SOP & RA Master Produced: 07/01/2025 Review Date: 31/12/2024 Control: TRC Version 5 Health & Safety  RISK ASSESSMENTS Doc Ref. SOP & RA Master Produced: 07/01/2025 Review Date: 31/12/2024 Control: TRC Version 5 Health & Safety 1) BURNS & SCALDS RISK ASSESSMENT Location: HOUSE RULE REF: WE WEAR OUR SAFETY KIT  WE CLEAN AS WE GO  WE LOOK OUT FOR EACH OTHER  WE THINK BEFORE WE LIFT  WE LEARN BEFORE WE USE  PART 1: HAZARDOUS EVENT Burns from hot surfaces / oven doors / Scalds from steam release on steam ovens, coffee hobs / serveries’ / hot lamps carts / machines Burns when removing / inserting hot trays Scalds from ejection of hot liquids’ e.g. fryers, into / out of ovens brat pans, cooking pans, woks etc Scalds from hot liquid spillages e.g. soup caldrons, Burns from flames gastronomes’, deep fat fryers, flasks etc Burns from hot crockery / containers used Scalds from sterilising sinks, wash up sinks, tilting in microwave ovens kettles, urns, water boilers etc Burns from grills e.g. Panini machines, Burns from electric shock. toasters, griddles, PART 2: WHO WILL BE AFFECTED? Team members Contractors Client staff Public PART 3: CONTROL MEASURES (SEE SAFE OPERATING PROCEDURES) (SOP) HANDLING OF HOT LIQUIDS - Deep fat fryers, brat pans, tilting kettles, Bulk boiling PREPARATION OF HOT BEVERAGES - Water boilers, café sets, percolators, bulk brew, coffee pans (large pans, gastronomes) machine (pour & serve), black & white coffee machine, coffee cart, hot beverage machine, urns USE OF COOKING EQUIPMENT - Oven ranges, cooking ovens, bakers oven, cooking USE OF HOT HOLDING EQUIPMENT - Hot serving counters & hot cupboards, bain marie, hot ranges, gas ring burner, induction hob, microwave oven, combi oven, steamer, service equipment, hot trolley, soup cauldron, soup kettle self service rotisserie oven, pizza, jacket potato oven, rice cookers, pasta boiler, flambe lamp, Merry Chef. USE OF GRILLS & TOASTERS - Salamanders, griddles, grillers, Panini grill, waffle/crepe USE OF BBQ’S - BBQ grill, toasters, char-grill USE OF MANUAL DISHWASHING EQUIPMENT - Sterilising sinks, manual washing up STORAGE OF GAS CYINDERS USE OF AUTOMATED DISHWASHING EQUIPMENT- Dishwasher, Plate wash conveyor USE OF MECHANICAL CLEANING EQUIPMENT- Vacuum cleaner, Carpet sweepers, Pressure belt, Glass washer Washers, Carpet cleaners, Floor scrubbers, Steam cleaners PART 4: ADDITIONAL SITE SPECIFIC CONTROL MEASURES SOP: SITE SPECIFIC CONTROL MEASURES: 4. Assessment Date: 1st Review Date: 2nd Review Date: Location Mgr Signature: Location Mgr Signature: Location Mgr Signature: 2) CUTS AND LACERATIONS RISK ASSESSMENT Location: HOUSE RULE REF: WE WEAR OUR SAFETY KIT  WE CLEAN AS WE GO  WE LOOK OUT FOR EACH OTHER  WE THINK BEFORE WE LIFT  WE LEARN BEFORE WE USE  PART 1: HAZARDOUS EVENT Cuts & lacerations from knives Cuts & lacerations from manual slicers, mandolins, tomato slicers, can openers Cuts & lacerations from handling broken glass & crockery Cuts & lacerations from stick blenders, meat slicers, robot coupe, graters, veg prep, food processers, coffee grinders, ice cream machines. Cuts & lacerations from sharp edges when cleaning or using equipment. PART 2: WHO WILL BE AFFECTED? Team members Contractors Client staff Public PART 3: CONTROL MEASURES (SEE SAFE OPERATING PROCEDURES) (SOP) USE OF MANUAL BLADES - Knives, cling film holders, can opener, manual slicers USE OF AUTOMATED FOOD PROCESSING (CHOPPING, SLICING, MIXING, GRATING, BLENDING, (mandolins), tomato slicer. JUICING) - Automatic slicing machines, veg prep machines (robot coupe), juicer, stick blender, food processor, coffee grinder, thermo mix, ice cream machine, gravity fed meat slicer. HANDLING OF WASTE, INCLUDING FOOD - Disposal of waste, i.e. black sacks, sharps, USE OF AUTOMATED DISHWASHING EQUIPMENT - Dishwashers, plate wash conveyor belt, glass coffee machine waste, Waste compactor, disposal units washer USE OF MANUAL DISHWASHING EQUIPMENT - Sterilising sinks, manual washing up PART 4: ADDITIONAL SITE SPECIFIC CONTROL MEASURES SOP: SITE SPECIFIC CONTROL MEASURES: PART 5. Assessment Date: 1st Review Date: 2nd Review Date: Location Mgr Signature: Location Mgr Signature: Location Mgr Signature: 3) MANUAL HANDLING RISK ASSESSMENT Location: HOUSE RULE REF: WE WEAR OUR SAFETY KIT  WE CLEAN AS WE GO  WE LOOK OUT FOR EACH OTHER  WE THINK BEFORE WE LIFT  WE LEARN BEFORE WE USE  PART 1: HAZARDOUS EVENT Muscular skeletal injuries from lifting and/or carrying inappropriate loads Muscular skeletal injuries from lifting and/or carrying in an unsafe environment. Muscular skeletal injuries from lifting and/or carrying loads too awkward, heavy or big for the individual Muscular skeletal injuries from carrying out an unsafe task. PART 2: WHO WILL BE AFFECTED? Team members Contractors Client staff Public PART 3: CONTROL MEASURES (SEE SAFE OPERATING PROCEDURES) (SOP) USE OF AUTOMATED FOOD PROCESSING (CHOPPING, SLICING, MIXING, GRATING, HANDLING OF HOT LIQUIDS - Deep fat fryers, brat pans, tilting kettles, Bulk boiling pans (large BLENDING, JUICING) - Automatic slicing machines, veg prep machines (robot coupe), pans, gastronomes) juicer, stick blender, food processor, coffee grinder, thermo mix, ice cream machine, gravity fed meat slicer. USE OF GRILL & TOASTER- Salamanders, Griddles, Grillers, Panini grill, Waffle/Crepe STORAGE OF GAS CYLINDERS grill, Toaster, Char grill USE OF COOKING EQUIPMENT - Oven ranges, cooking ovens, bakers oven, cooking USE OF COLD STORE- Walk in store ranges, gas ring burner, induction hob, microwave oven, combi oven, steamer, rotisserie oven, pizza, jacket potato oven, rice cookers, pasta boiler, flambe lamp, Merry Chef. USE OF MANUAL DISHWASHING EQUIPMENT - Sterilising sinks, manual washing up WORKING AT HEIGHT- Canopy cleaning, Step ladders, Ladders, Elephant stools USE OF AUTOMATED DISHWASHING EQUIPMENT- Dishwasher, Plate wash conveyor USE OF MECHANICAL CLEANING EQUIPMENT- Vacuum cleaner, Carpet sweepers, Pressure belt, Glass washer Washers, Carpet cleaners, Floor scrubbers, Steam cleaners USE OF BBQ-BBQ TRANSPORTING FOOD & EQUIPMENT- Tables & Chairs, Trolley, Cage, Flatbed truck, Pump truck, Golf buggy, Waiter Service USE OF HOT HOLDING EQUIPMENT - Hot serving counters & hot cupboards, bain HANDLING OF WASTE, INCLUDING FOOD- Disposal of waste marie, hot service equipment, hot trolley, soup cauldron, soup kettle self service PART 4: ADDITIONAL SITE SPECIFIC CONTROL MEASURES SOP: SITE SPECIFIC CONTROL MEASURES: PART 5. Assessment Date: 1st Review Date: 2nd Review Date: Location Mgr Signature: Location Mgr Signature: Location Mgr Signature: 4) SLIPS, TRIPS & FALLS RISK ASSESSMENT Location: HOUSE RULE REF: WE WEAR OUR SAFETY KIT  WE CLEAN AS WE GO  WE LOOK OUT FOR EACH OTHER  WE THINK BEFORE WE LIFT  WE LEARN BEFORE WE USE  PART 1: HAZARDOUS EVENT Slips, trips or falls from spillages. Slips, trips or falls from obstructions or trailing cables. Slips, trips or falls from using ladders or stairs. Slips, trips or falls from contact with an object. PART 2: WHO WILL BE AFFECTED? Team members Contractors Client staff Public PART 3: CONTROL MEASURES (SEE SAFE OPERATING PROCEDURES) (SOP) USE OF AUTOMATED FOOD PROCESSING (CHOPPING, SLICING, MIXING, GRATING, HANDLING OF HOT LIQUIDS - Deep fat fryers, brat pans, tilting kettles, Bulk boiling pans (large BLENDING, JUICING) - Automatic slicing machines, veg prep machines (robot coupe), pans, gastronomes) juicer, stick blender, food processor, coffee grinder, thermo mix, ice cream machine, gravity fed meat slicer. USE OF COOKING EQUIPMENT - Oven ranges, cooking ovens, bakers oven, cooking USE OF COLD STORE- Walk in store ranges, gas ring burner, induction hob, microwave oven, combi oven, steamer, rotisserie oven, pizza, jacket potato oven, rice cookers, pasta boiler, flambe lamp, Merry Chef. USE OF MANUAL DISHWASHING EQUIPMENT - Sterilising sinks, manual washing up WORKING AT HEIGHT- Canopy cleaning, Step ladders, Ladders, Elephant stools USE OF AUTOMATED DISHWASHING EQUIPMENT- Dishwasher, Plate wash conveyor USE OF MECHANICAL CLEANING EQUIPMENT- Vacuum cleaner, Carpet sweepers, Pressure belt, Glass washer Washers, Carpet cleaners, Floor scrubbers, Steam cleaners PREPARATION OF HOT BEVERAGES - Water boilers, café sets, percolators, bulk brew, TRANSPORTING FOOD & Equipment – Tables & Chairs, Trolley, Cage, Flatbed truck, Pump truck, coffee machine (pour & serve), black & white coffee machine, coffee cart, hot Golf buggy, Waiter Service beverage machine, urns USE OF HOT HOLDING EQUIPMENT - Hot serving counters & hot cupboards, bain HANDLING OF WASTE, INCLUDING FOOD- Disposal of waste marie, hot service equipment, hot trolley, soup cauldron, soup kettle self service PART 4: ADDITIONAL SITE SPECIFIC CONTROL MEASURES SOP: SITE SPECIFIC CONTROL MEASURES: PART 5. Assessment Date: 1st Review Date: 2nd Review Date: Location Mgr Signature: Location Mgr Signature: Location Mgr Signature: LEGAL RISK ASSESSMENTS Chemical (COSHH) Risk Assessment This COSHH Risk Assessment is a template and therefore requires you to manually add all of the chemicals you have in use and storage at your location. Instructions for Completion This risk assessment should identify all chemicals that are used and stored at your location. Manually list all chemicals that you have on site making sure they are in the correct category I.E Red, Amber or Green. For any chemicals that are not coded Red, Amber or Green refer to the hazard symbol on the product and add it to the corresponding category. In the absence of a hazard symbol or traffic light, record in the Green traffic light section. Once complete, the risk assessment must be trained to the entire team. When the training has been completed the acceptance sheets must be signed off and attached to the back of the risk assessment. Pre- Requisites, Precautions and Controls in Place?  COSHH training up to date with evidence available PPE Risk Assessment training in place, acceptances signed off and in date. Full PPE provided commensurate to activities, in good condition and stored in clearly labelled containers where relevant. Non Slip Safety Shoes issued to all back of house team members All team members issued with correct uniform commensurate with their activities. Well stocked First Aid Kit provided, checked monthly and recorded on monthly safety audit. All chemicals stored in correct and clearly marked containers. All chemicals stored on correct shelf (not on floor) of lockable and appropriately ventilated chemical cupboard. Red Lowest shelf Yellow One above red Green One above yellow No chemicals to be decanted into any nonstandard issue, unlabelled containers or vessel. No chemicals to be mixed with other chemicals under any circumstance unless advised to do on manufactures instructions. CORROSIVE – PPE MUST BE WORN IRRITANT – PPE MAY BE REQUIRED LOW RISK – PPE @ USERS DISCRETION Chemical (COSHH) Risk Assessment  Traffic Light Category  Risk Rating (Uncontrolled) Who May Be Red Chemicals Residual  Hazard Symbols Harmed Used at Location Risk  PPE Traffic light signal  Team Members Uncontrolled Risk Rating: HIGH Agency Workers Contractors Corrosive Visitors Client Irritant Company Standard Goggles Required for oven, grill, LOW fryer and BBQ cleaning and handling undiluted substance (dispensing, changing dispensers and decanting) Company Standard Gloves/Gauntlets See PPE RA for more information regarding specific task PPE Company Standard Rubber Apron Specific activities such as oven & fryer Cleaning. See PPE RA for more information regarding specific task PPE Chemical (COSHH) Risk Assessment  Traffic Light Category  Risk Rating (Uncontrolled) Who May Be Yellow Chemicals Residual  Hazard Symbols Harmed Used at Location Risk  PPE Traffic light signal  Team Members Agency Workers Uncontrolled Risk Rating: MED Contractors Visitors Corrosive Client Irritant LOW Company Standard Goggles Predominantly required for handling undiluted substance (dispensing, changing dispensers and decanting) Company Standard Rubber Gloves Blue standard rubber Chemical (COSHH) Risk Assessment  Traffic Light Category  Risk Rating (Uncontrolled) Who May Be Green Chemicals Residual  Hazard Symbols Harmed Used at Location Risk  PPE Traffic light signal  Team Members Agency Workers Uncontrolled Risk Rating: LOW Contractors Visitors No Significant Hazards Client LOW Company Standard Gloves or Blue Food Gloves at Users Discretion Personal Protective Equipment (PPE) Legal Risk Assessment This PPE Risk Assessment is a Master and requires updating to correspond with the activities carried out at your location. The Manufacturers Materials Safety Data Sheet was used as reference to ensure all required relevant PPE has been included. Instructions for Completion This Risk Assessment details all of the Personal Protective Equipment that must be worm or used when carrying out specific tasks. The Personal Protective Equipment detailed for use when handling chemicals are dictated by the manufacturer and detailed on the MSDS sheet therefore, must be worn. Identify which tasks are carried out at your location by ticking the box provided. Once complete, the risk assessment must be trained to the entire team. When the training has been completed, the acceptance sheets must be signed off and attached to the back of the risk assessment. Please file in the “Legal Risk Assessment” section of your Safety Management File. Are the following Pre- Requisites, Precautions and Controls in Place?  Full PPE provided and issued commensurate to activities as detailed on risk assessment. PPE readily available, easily accessible and in good condition. Stored in clearly marked boxes for each person required to clean ovens/fryers/grills etc. or handle undiluted Red or Yellow chemicals. Company standard non-slip safety shoes issued to all team members who work back of house or in food & beverage preparation areas front of house. All team members issued with correct uniform commensurate with their activities. COSHH training up to date with evidence available. Well stocked First Aid Kit provided, checked monthly and recorded on monthly safety audit. All chemicals stored in correct and clearly marked containers. All chemicals stored on correct shelf (not on floor) of lockable and appropriately ventilated chemical cupboard. Red Lowest shelf Yellow One above red Green One above yellow No chemicals to be decanted into any nonstandard issue, unlabelled containers or vessel. No chemicals to be mixed with other chemicals under any circumstance unless advised to do on manufactures instructions. CORROSIVE – PPE MUST BE WORN IRRITANT – PPE MAY BE REQUIRED LOW RISK – PPE @ USERS DISCRETION Personal Protective Equipment (PPE) Legal Risk Assessment Residual Task Risk PPE Detail Specific Instructions Risk All team member MUST be trained in the correct use and Knife Safety sharpening of knives. Pallet and butter knives are High Low  Company Standard knife glove, with nitrile over glove when using any type exempt. It is not mandatory but advisable to use a knife glove and over of knife, mandolin or manual blade glove when using a carving fork. ONLY EXCEPTION: Head Chef, Sous Chef, CDP The cleaning of equipment is Cleaning of more hazardous than operating dangerous bladed equipment as the guards equipment have been disabled/removed. with blades High Low  Company Standard knife glove Extra care to be taken while cleaning blades ON EACH HAND, with nitrile over glove (best practice) Disposal of Ensure that glass, sharps and glass, sharps broken crockery are placed in a and broken specific clearly labelled container crockery Med away from food prep area. Low Company standard knife glove, with Ref: Training Tuesday disposal of  nitrile over glove when using any type of knife, mandolin or manual blade glass and sharps NO EXCEPTIONS Manual washing up Standard coloured rubber gloves Med must NEVER be worn when Low  Black heavy-duty gloves to be worn on each hand manually washing up NO EXCEPTIONS Personal Protective Equipment (PPE) Legal Risk Assessment Residual Task Risk PPE Detail Specific Instructions Risk Company Standard Black Rubber Gauntlet Fryer Oil must be cooled to below Cleaning 40°C Company Standard High Goggles Low Follow instructions as detailed  in SOP, training and manufacturer’s instructions Company Standard Rubber Apron Company Standard Black Rubber Gauntlet Oven MUST be allowed to cool Oven in order to reduce the risk of Cleaning chemical vaporisation. Company Standard High Goggles Low  Follow instructions as detailed in SOP, training and manufacturer’s instructions Company Standard Rubber Apron Two cloths (one for each hand) are The service and/or hot to be used when lifting a pan holding temperature of soup requires two hands. must not exceed 75°C at any time during service. If using oven mitts, they must be grease free, dry, clean intact When moving hot or heat The use of tea towels, glass cloths exposed pots, pans and trays over cooking ranges or around or excess apron material to move kitchen and servery, dry, clean Cooking High or handle any hot cooking and intact oven cloths or mitts equipment is strictly prohibited. must be used.  Low Oven cloths must be;  Company standard issue  Free from holes, burns or another visible damage  Totally dry  Clean and free from all food debris Personal Protective Equipment (PPE) Legal Risk Assessment Residual Task Risk PPE Detail Specific Instructions Risk The service and/or hot Use of When placing or removing trays into holding temperature of soup Ovens or from ovens, hot cupboards or hot must not exceed 75°C at any Hot Holding display, oven gloves/mitts must be point during service Hot Display used. Hot Items High Oven cloths /Mitts must be; Low The use of tea towels, glass cloths or excess apron material to move  Company standard issue  or handle any hot cooking equipment is strictly prohibited.  Free from holes, burns or another visible damage  Totally dry  Clean and free from all food debris Shoes MUST be kept clean for both safety and Non- slip shoes with enclosed heel presentation Floor Safety and toes should be worn by all purposes. members of the kitchen & BoH team.  Med Other team members required to work in food/beverage preparation areas Weekly checks and cleaning of soles to remove Low front house may also be required to any build-up of wear safety shoes. debris using the special tool supplied with shoes Black Gauntlets Oven cleaning Fryer cleaning All RED Grill Cleaning Follow specific instructions Coded as detailed in chemicals USE and  COSHH Risk Assessment Blue Rubber HANDLING Gloves Changing or  COSHH Training (marigold style) refilling red coded  High chemicals @ dispenser i.e. machine  Technical Information Sheet Low detergent or one- shot dispensers Blue Food Vinyl Gloves Rational Tab opening Handling coffee machine cleaning tabs or liquid Personal Protective Equipment (PPE) Legal Risk Assessment Residual Task Risk PPE Detail Specific Instructions Risk Blue Rubber Changing or Gloves refilling yellow (marigold style) coded chemicals @ dispenser i.e. one-shot All Yellow dispensers coded Follow specific instructions Pouring yellow chemicals coded products as detailed in Use and into buckets or handling containers to  COSHH Risk Assessment Med Low dilute  COSHH training   Technical Information Sheet Blue Rubber Gloves (marigold style) When using diluted chemicals for de greasing/cleaning hard surfaces Blue Food Follow specific instructions All GREEN Vinyl Gloves as detailed in coded  COSHH Risk Assessment chemicals Prolonged use at  COSHH training  Low user’s discretion  Technical Information Sheet Low SAFE OPERATING PROCEDURES  SAFE OPERATING PROCEDURE 1 USE OF MANUAL BLADES HAZARDS EQUIPMENT AT SITE Burns & Scalds  Knives  Tomato Slicer  Cling Film This SOP will vary between the task, Slips, Trips & Falls    Holders equipment models & manufacturer. Manual Handling  Can Opener   The principle hazards will always be present. Manual slicer Cuts & Lacerations    (Mandolins) SUGGESTED PERSONAL PROTECTIVE EQUIPMENT (PPE) APRON SAFETY SHOES KNIFE GLOVE  OVERALLS/UNIFORM GOGGLES FACE MASK OVEN GLOVE/   CLOTH  GAUNTLETS  ADDITIONAL PPE Five Star HouseKeeping 1.WE WEAR OUR 2.WE CLEAN AS WE 3.WE LOOK OUT FOR 4.WE THINK BEFORE 5.WE LEARN BEFORE WE SAFETY KIT GO EACH OTHER WE LIFT USE Make sure knife Make sure that the Be aware of your Consider the: Where possible, follow gloves are used equipment and the colleagues and others Load the manufacturer’s before handling surrounding area is working near to you, Individual instructions. Ensure the any manual blades. clean and clear of especially when moving Task user is trained on all obstruction. with knives. Environment equipment SAFE OPERATING PROCEDURE ALWAYS Manual Slicer (Mandolins)/Tomato Slicer NEVER  Always make sure the equipment is  Never use the machine without secured properly and cannot slip. safety guards.  Always ensure all parts and guards  Never remove jammed produce are secure. without knife gloves.  Always set the thickness guide to  Never operate tomato slicers zero (0) immediately after each use. without the cover guard securely closed.  Always use the hand guide.  Never place hands in the way of  Always operate the slicer the back moving parts. with the safety guard secured in  Never clean or move the machine place. without wearing knife gloves  Always operate the slicer with two hands; one on the safety guard and one on the pusher handle.  SAFE OPERATING PROCEDURE ALWAYS Knives NEVER  Always keep knives sharp.  Never leave knives loose on  Always wear knives gloves where worktop surfaces where they can appropriate (glove is worn on the be accidentally pushed off. non-knife hand).  Never try to catch a falling knife.  Always use a knife suitable for the  Never use a knife as a can opener. task and for the food you are  Never cut towards yourself. cutting.  Never cut food in your hand.  Never carry knives while carrying  Always cut on the stable, proper other objects. cutting surface.  Never run with a knife.  Always cut away from you.  Never carry a knife in your pocket.  Always handle knives carefully  Never throw knives when washing up.  Never use knives for anything  Always carry a knife with the blade other than food prep. pointing downwards.  Never leave knives in sinks or  Always store knives securely after unmarked draws. use, e.g. in a scabbard or container. SAFE OPERATING PROCEDURE ALWAYS Cling Film Holders NEVER  Always press the lid closed with  Never put your hand on the blade two hands. when you are closing.  Always close the lid when is out of  Never use on an uneven surface use. or restricted space area.  Always wash it in the dishwasher. If  Never use if lid is broken or your shop doesn’t have one then missing replace immediately. use knife gloves when cleaning the  Never attempt to manually tear or blade. rip film, foil or parchment.  Always ensure that the inner blade  Never attempt to move unit with guard is down prior to use (where wet hands. appropriate).  Always ensure the unit is securely positioned on a stable and clean surface. SAFE OPERATING PROCEDURE ALWAYS Can Opener NEVER  Always ensure blade and cogs are  Never use the opener with a in good condition. (Replace blade damaged blade. when metal filings appear/cog if it  Never use the opener if it is not slips when opening cans) held securely to the bench.  Always cut lid completely.  Never use an opener that is  Always remove lid carefully and clogged. Clean it first. dispose of it safely.  Never attempt to replace the blade without consulting the  Always clean opener with scrub manufacturer’s instructions. brush and soapy water and sanitize with a sanitizing agent.  SITE SPECIFIC CONTROLS ALWAYS NEVER Equipment/Task: Always Date Never Date Equipment/Task: Always Date Never Date LOCATION MANAGER SIGN OFF/REVIEW Reason for Review Name Signature Date Annual Acceptance 2025 Annual Acceptance 2026 Annual Acceptance 2027 New Manager 1. Accident 2. Near Miss Please circle 3. Hazard 4. New Equipment 5. New Activity 1. Accident 2. Near Miss Please circle 3. Hazard 4. New Equipment 5. New Activity 1. Accident 2. Near Miss Please circle 3. Hazard 4. New Equipment 5. New Activity  SAFE OPERATING PROCEDURE 2 USE OF GUARDED AUTOMATED BLADED EQUIPMENT HAZARDS EQUIPMENT AT SITE Automatic/Gravi Burns & Scalds   Food processor  ty fed slicers Team members aged under the age Veg. prep of 18 must not use this equipment Slips, Trips & Falls   Coffee grinder  machines without training and direct supervision. Manual Handling  Juicers  Thermomix  Ice cream Stick Blenders   Cuts & Lacerations  machine Planetary mixer/ Bench top mixer  PERSONAL PROTECTIVE EQUIPMENT (PPE) REQUIRED TO PREVENT INJURY APRON SAFETY SHOES KNIFE GLOVE  OVERALLS/UNIFORM GOGGLES FACE MASK OVEN GLOVE/  CLOTH  GAUNTLETS ADDITIONAL PPE Five Star HouseKeeping 1.WE WEAR OUR 2.WE CLEAN AS WE 3.WE LOOK OUT FOR EACH 4.WE THINK 5.WE LEARN BEFORE WE SAFETY KIT GO OTHER BEFORE WE LIFT USE Consider the use Make sure that any Ensure electrical equipment Consider the: Where possible, follow of appropriate spillages are cleared is protected by a Residual Load the manufacturer’s PPE for the task. and that the Current Device (RCD). Individual instructions. Ensure the surrounding area is Test portable RCDs before Task user is trained on all clean and clear of each use. Environment equipment debris/obstruction. SAFE OPERATING PROCEDURE Automatic Slicing Machines/Gravity ALWAYS NEVER fed meat slicer  Always visually check the  Never leave the slicer unattended. surrounding area to make sure that  Never turn power on to machine there are no obstructions or trip when loading. hazards.  Never use the machine without  Always ensure power is off at the safety guards secured and in use. wall and at the slicer. Power must be  Never remove jammed produce with turned off at the machine and plug bare hand. disconnected at the wall after each  Never place your fingers or loose use. clothing near the blade.  Always set the thickness guide to  Never put hands in the way of zero (0) immediately after each use. moving parts  Always use the hand guide.  Always turn machine off and disconnect before cleaning  Always wear a knife glove when handling the blade for cleaning.  SAFE OPERATING PROCEDURE Veg. Prep. Machines ALWAYS NEVER Food processor/Juicer  Always visually check the  Never leave the machine unattended. surrounding area to make sure that  Never turn power on to machine there are no obstructions or trip when loading. hazards.  Never place fingers, hands, arms, hair  Always use cut-resistant gloves when or loose clothing near the rotating installing the blade in the appliance. blade attachments.  Always use the food pusher to feed  Never overfill bowl /canister – fill only food into the feed chute. three-quarters.  Always assure the processing bowl  Never use this equipment without a cover is securely locked in place fully functioning and fitted lid. before turning the food processor on.  Always turn machine off and disconnect before cleaning. SAFE OPERATING PROCEDURE ALWAYS Stick Blender NEVER  Always visually check the  Never leave the blender unattended. surrounding area to make sure that  Never clean the stick blender without there are no obstructions or trip first isolating the power supply. hazards.  Never place the stick blender into a  Always unplug the hand blender sink to flush the blades in water from the electric power source while when the power in on. changing blades, or removing the  Never place your fingers or loose blades for storing or cleaning. clothing near the rotating blade.  Always direct blades away from you.  Never use this equipment without a  Always keep the blades sharp (so you fully functioning and fitted guard. do not have to add extra force to get the blending job done). SAFE OPERATING PROCEDURE ALWAYS NEVER Ice Cream Maker  Always unplug the machine when  Never operate the machine if it is not in use for continued periods. not properly earthed.  Always disconnect the power supply before opening any side panel on machine or before undertaking any repair /maintenance work. (All repairs and maintenance must be undertaken only by suitably qualified technician work.)  Always clean up spillages.  SAFE OPERATING PROCEDURE ALWAYS Planetary Mixer/Bench top mixer NEVER  Always ensure all machines are  Never wear loose clothing, or have isolated from power when not in use cloths that could get caught in and especially before cleaning, moving parts. maintenance and when removing  Never clean the mixer without first mixing bowl/ ingredients. isolating the power supply.  Always use the bowl guard to  Never place fingers, hands, arms, hair prevent access to the beater when or loose clothing near the rotating the machine is running. attachments.  Always ensure all guards are in  Never use this equipment without a working order & in place. fully functioning and fitted guard.  Always ensure bowl is correctly  Never override or bypass the safety positioned. guard on this machine.  Always engage safety guard.  Never insert any other piece of  Always ensure all moving parts have equipment/utensils into the stopped once task is complete before machine whilst it is on. removing guard.  Always report any defects and stop using the machine if a defect is found. SAFE OPERATING PROCEDURE ALWAYS Coffee Grinder NEVER  Always place the grinder on a stable  Never operate the grinder if the bean flat counter in a dry area away from hopper is not fully secured to the top water or water splashes. blade holder.  Always disconnect the power supply  Never attempt to insert your fingers before removing the hopper. or any foreign objects into the  Always check timer is set to 0 and the grinding chamber, blades or ground machine is not operating before coffee dispensing hole. cleaning the machine.  Always replace hopper immediately after cleaning. SAFE OPERATING PROCEDURE ALWAYS Thermo Mix NEVER  Always place the thermomix on a  Never touch the blades of mixing stable flat counter in a dry area away knife. from water or water splashes.  Never overfill the mixing bowl.  Always disconnect the appliance  Never open the mixing bowl lid from mains power supply before before the processed food stops cleaning. moving.  Always clean with a damp cloth only.  Never use the turbo button (high speed) when processing hot food.  Always observe the fill level marks of mixing bowl.  Never cover mixing bowl lid with towels or similar items.  Always mind hot steam escapes at the sides and from the top of the lid during operation.  SITE SPECIFIC CONTROLS ALWAYS NEVER Equipment/Task: Always Date Never Date Equipment/Task: Always Date Never Date LOCATION MANAGER SIGN OFF/REVIEW Reason for Review Name Signature Date Annual Acceptance 2025 Annual Acceptance 2026 Annual Acceptance 2027 New Manager 1. Accident 2. Near Miss Please circle 3. Hazard 4. New Equipment 5. New Activity 1. Accident 2. Near Miss Please circle 3. Hazard 4. New Equipment 5. New Activity 1. Accident 2. Near Miss Please circle 3. Hazard 4. New Equipment 5. New Activity  SAFE OPERATING PROCEDURE 3 HANDLING OF HOT LIQUIDS HAZARDS EQUIPMENT AT SITE Burns & Scalds This SOP will vary between the  Fryers   task, equipment models & Slips, Trips & Falls manufacturer. The principle  Brat Pans   hazards will always be present. Manual Handling Always consult the manufacturer’s  Water Boilers   instructions or your manager if you are unsure on how to conduct the Cuts & Lacerations  Soup Caldrons   task safely. SUGGESTED PERSONAL PROTECTIVE EQUIPMENT (PPE) APRON SAFETY SHOES KNIFE GLOVE OVERALLS/UNIFORM GOGGLES FACE MASK OVEN GLOVE/   CLOTH  GAUNTLETS ADDITIONAL PPE Five Star HouseKeeping 1.WE WEAR OUR 2.WE CLEAN AS WE 3.WE LOOK OUT FOR 4.WE THINK BEFORE 5.WE LEARN BEFORE SAFETY KIT GO EACH OTHER WE LIFT WE USE Make sure non-slip Make sure that any Be aware of your Consider the: Where possible, follow safety shoes, and/or spillages are cleared colleagues and others Load the manufacturer’s oven gloves/clothes/ and that the working near to you, Individual instructions. Ensure long sleeves are worn surrounding area is especially when Task the user is trained on before handling hot clean and clear of moving hot liquids. Environment all equipment equipment debris/obstruction. SAFE OPERATING PROCEDURE ALWAYS Soup Caldrons NEVER  Always monitor the soup caldron to  Never overheat contents so as to ensure the contents do not become present a scald risk to customers. excessively hot i.e. over 80oC.  Never clean the equipment without  Always try to use a trolley where first isolating the power supply practicable when transporting soup  Never attempt to move the kettle caldrons. when it is full as there is a risk of  Always ensure customers do not scald injury have to overreach when self-  Never operate a defective soup serving. caldron.  Always ensure the correct size ladles and soup containers are used for customers.  SAFE OPERATING PROCEDURE ALWAYS Bain Marie NEVER  Always ensure the Bain Marie is  Never leave serving utensils placed on a flat and stable surface. overhanging the counter contents  Always check water level and that so as to present a scald risk to drain tap is tightly closed before customers. switching on.  Never handle or clean the equipment  Always ensure correct manual without first isolating the power handling techniques are adhered to supply. when lifting or manoeuvring the  Never attempt to move the Bain Marie equipment when it is full as there is  Always visually check the electric a risk of scald injury. flex/plug for signs of damage.  Never use the equipment if the  Always check water level and that electrical flex is damaged. drain tap is tightly closed before  Never draw water from the bath. switching on.  Always wear protective oven gloves or use oven clothes to guard against burns & scalds.  Always allow water to cool first before draining off into containers. SAFE OPERATING PROCEDURE ALWAYS Tilting Kettles / Bulk Water Boilers NEVER  Always ensure the appliance is placed  Never leave serving utensils on a flat and stable surface. overhanging.  Always ensure water level in  Never clean the equipment without jacketed urns is at correct level. first isolating the power supply.  Always ensure correct manual  Never attempt to move the handling techniques are adhered to equipment when it is full as there is when lifting or manoeuvring this a risk of scald injury equipment.  Never use the equipment if the  Always visually check the electric electrical flex is damaged. flex/plug for signs of damage.  Always place the liquid receiving container (tray, pot, cup, etc) up and under the draw off tap to avoid splashing/splash back, so far as is safe and practicable.  Always stand to one side when lifting open the cover/lid.  Always allow excess water to cool first before draining off into containers.  SAFE OPERATING PROCEDURE ALWAYS Fryers and Brat Pans NEVER  Always ensure Job Safety Analysis  Never operate or clean a fryer unless (JSA) is followed, and safety lock you have been trained as per JSA procedure is adhered to, when  add “wet” foods to hot oil as this will emptying, cleaning and refilling oil cause excess spitting and fryers. See JSA’s in next section. overflowing.  Always ensure the fryer is filled to  Never overfill the ‘dirty’ oil the correct oil level mark. container – think about the weight  Always check the thermostat is set to  Never top up the oil when the fryer the correct temperature. is turned on.  Always lower the baskets slowly into  Never put water on a fat fire the oil to avoid excessive spitting.  Never lean over the fryer to avoid  Always secure baskets once food is spitting that may occur cooked to allow draining.  Never use a brat pan as a fryer unless  Always wear suitable protective the manufacturer’s instructions clothing e.g. heat resistant gloves / express it. oven clothes, long sleeve chef whites.  Never override or bypass the safety  Always remain observant of hot guard on this machine surfaces.  Never store any items above the  Always monitor the fryer/brat pan fryer, especially liquids, as they and do not leave unattended for could fall & cause hot oil to splash longer than necessary to carry out out. the task.  Never empty the fryer unless the oil  Always have the guards/lids in place temperature has cooled i.e. max when the fryer/brat pan is not in use. 40oC.  Always visually check the surrounding area is unobstructed, debris free and that the surrounding floor is clean dry.  SITE SPECIFIC CONTROLS ALWAYS NEVER Equipment/Task: Always Date Never Date Equipment/Task: Always Date Never Date LOCATION MANAGER SIGN OFF/REVIEW Reason for Review Name Signature Date Annual Acceptance 2025 Annual Acceptance 2026 Annual Acceptance 2027 New Manager 1. Accident 2. Near Miss Please circle 3. Hazard 4. New Equipment 5. New Activity 1. Accident 2. Near Miss Please circle 3. Hazard 4. New Equipment 5. New Activity 1. Accident 2. Near Miss Please circle 3. Hazard 4. New Equipment 5. New Activity  SAFE OPERATING PROCEDURE 4 USE OF COOKING EQUIPMENT HAZARDS EQUIPMENT AT SITE Oven Combination Range/cooking Oven/Bakers This SOP will vary between the   Burns & Scalds  ranger/gas ring Oven/Jacket task, equipment models & burner Potato Oven manufacturer. The principle Steamer  Induction hob  hazards will always be present. Rotisserie Oven  Microwave oven  Always consult the manufacturer’s Slips, Trips & Falls  Pizza oven / instructions before use. Rice Cooker   Ashes Pizza oven Merry Chef   Manual Handling  electric Flambe Lamp     Cuts & Lacerations    SUGGESTED PERSONAL PROTECTIVE EQUIPMENT (PPE) APRON SAFETY SHOES KNIFE GLOVE OVERALLS/UNIFORM GOGGLES FACE MASK OVEN GLOVE/   CLOTH  GAUNTLETS ADDITIONAL PPE Five Star HouseKeeping 1.WE WEAR OUR 2.WE CLEAN AS WE 3.WE LOOK OUT FOR 4.WE THINK 5.WE LEARN BEFORE SAFETY KIT GO EACH OTHER BEFORE WE LIFT WE USE Make sure oven Make sure that the Consider the safety of Consider the: Where possible, follow gloves are equipment and the others in the vicinity when Load the manufacturer’s worn/oven cloths surrounding area is operating oven. Be aware Individual instructions. Ensure the are used before clean and clear of of your colleagues and Task user is trained on all handling any hot obstruction. others working near to you, Environment equipment equipment. especially when moving hot food.  SAFE OPERATING PROCEDURE ALWAYS Oven Range/cooking ranger/gas ring burner NEVER  Always visually check the  Never leave oven doors open. surrounding area is  Never utensils in pans whilst unobstructed, debris free and cooking. that the surrounding floor is clean  Never clean the oven without first dry. isolating the power supply.  Always (where practicable),  Never place your ensure hands are protected by hands/forearms onto any oven gloves and that long sleeve exposed hot surfaces. jackets are being worn.  Never use any gas ovens if the  Always check the cable (if mechanical extract ventilation is electric) and plug are both not working properly. undamaged.  Never use the range if earth  Always ensure the mechanical bonding cables (green/yellow) extract ventilation is operating are present but disconnected. efficiently.  Always place pan handles away from hot plates or gas rings.  Always light the taper before turning on the gas supply.  Always ensure any flexible gas hoses are connected safely, are not stretched and that safety chains are in place. SAFE OPERATING PROCEDURE Cooking Oven/Bakers oven/Jacket Potato ALWAYS NEVER oven  Always ensure that oven racks  Never overload the food trays. are in position and are stable.  Never leave the oven door open.  Always use oven gloves to open  Never use the range if earth oven doors and handling hot bonding cables (green/yellow) trays or food. are present but disconnected.  Always look away from the oven door to avoid eye contact with escaping heat.  Always close the oven door.  Always wipe spills and splashes from oven.  Always check that the oven has been turned off after use or at the end of the shift/day.  Always ensure any flexible gas hoses are connected safely, are not stretched and that safety chains are in place.  SAFE OPERATING PROCEDURE ALWAYS Steamer NEVER  Always check that the vent is  Never use this machine if faulty. open and not blocked before use.  Never leave the door open.  Always check that the heating  Never use the range if earth elements are covered with water bonding cables (green/yellow) before use. are present but disconnected.  Always open the door with caution and then, only partially to allow escape of steam.  Always ensure drip trays are in position.  Always ensure equipment is isolated when cooling or not in use  Always ensure restrictor plates and guards are in place.  Always shout a verbal warning when opening the door.  Always clean up any water from the floor immediately.  Always isolate the power to this machine before attempting to clean. SAFE OPERATING PROCEDURE ALWAYS Rotisserie oven NEVER  Always use adequate oven mitts  Never touch hot surfaces with bare or gloves when handling hot hand. surfaces and when checking hot  Never operate any appliance with foods. a damaged cord or plug.  Always unplug and allow it to  Never use the range if earth cool before washing any parts. bonding cables (green/yellow)  Always ensure any flexible gas are present but disconnected. hoses are connected safely, are not stretched and that safety chains are in place.  SAFE OPERATING PROCEDURE ALWAYS Rice maker NEVER  Always unplug from outlet when  Never touch hot surfaces with bare not in use and before cleaning. hands.  Always close the lid when is  Never continue to use the machine operating. if the internal surface begins to  Always use handles or knobs to stick or burn foods. touch surfaces.  Never use a machine that leaks.  Never move a cooker that is in use and contains food. SAFE OPERATING PROCEDURE ALWAYS Induction hob NEVER  Always disconnect the appliance  Never leave the appliance immediately if a crack appears in unattended when in use. the glass surface.  Never touch hot surfaces with bare  Always switch the cooktop off at hand. the wall before cleaning.  Never use equipment not designed  Always allow to cool sufficiently for use on an induction hob. before cleaning  Always ensure staff are aware that an induction hob is present as they may be unfamiliar with them in commercial kitchens. SAFE OPERATING PROCEDURE ALWAYS Microwave oven NEVER  Always make sure that the  Never clean the equipment without equipment is PAT tested. first isolating the power suppl.  Always clean up spillages  Never use the equipment if the immediately. electrical flex is damaged or if the  Always allow for the correct door does not close. resting time to avoid hot spots  Never use metallic containers or within the food. any other unsuitable or unstable  Always wear appropriate PPE container when reheating. provided when holding hot  Never cook food in a sealed containers. container unless it has been  Always warn others when specially manufactured for use in a carrying hot containers. microwave oven.  Always ensure that the container used for reheating is big enough to accommodate any heat expansion on the food  SAFE OPERATING PROCEDURE ALWAYS Solid Fuel Pizza Oven/ Ashes NEVER  Always keep your clothes away  Never put unprotected hands or from excess heat. arms inside oven while it is lit.  Always use suitably sourced  Never use liquid fuel to start or firewood for burning. maintain a fire.  Always use a metal shovel to  Never close the oven door fully dispose of ashes and place in a while a fire is in the oven. metal bin with a tightly fitting lid.  Never use water to dampen or  Always ensure ashes are extinguish fire in the oven. completely cold before disposing  Never permit untrained staff to use of them appropriately. the oven.  Always ensure that no  Never dispose hot ashes until they combustible materials are within are completely cooled. range of oven at any time.  Never operate without Co2  Always keep door tilted to allow monitor installed in local air to circulate in the oven. environment.  Always use pizza peel to handle pizza. SAFE OPERATING PROCEDURE ALWAYS Electric / Gas Pizza Oven NEVER  Always use Pizza Paddle for  Never put unprotected hands or inserting and retrieving food from arms inside oven while it is on. the oven.  Never leave oven doors open.  Always follow manufacturers  Never clean the oven without first instructions. isolating the power.  Always ensure the oven has been  Never attempt to clean the oven turned off after use and at the until it has cooled down. end of the day.  Never place hands or arms on  Always make sure the oven has exposed hot surfaces. been cleaned thoroughly before it  Never use the oven unless you have is turned on each day. been trained.  Always follow deep cleaning  Never keep flammable material procedure as scheduled. near this equipment.  Always leave the area around the  Never place flammable solids or equipment free and clean of liquids, such as spirits, in the combustibles baking chamber when operating. SAFE OPERATING PROCEDURE ALWAYS Merry Chef NEVER  Always wear appropriate PPE  Never attempt to operate the when handling hot containers. oven with the door open.  Always follow manufacturer’s  Never clean the oven without first instructions. isolating the power.  Always ensure the oven has been  Never attempt to clean the oven turned off after use and at the until it has cooled down. end of the day.  Never place hands or arms on  Always leave the area around the exposed hot surfaces. equipment free and clean of  Never use the oven unless you combustibles. have been trained.  Always make sure the oven is on  Never keep flammable material a flat and stable surface near this equipment.  Always use suitable cooking  Never operate the appliance if the utensils and containers. oven or it’s cord is damaged.  Never cover or block any openings on the appliance.  SAFE OPERATING PROCEDURE Always Flambe Lamp Never  Always refill, or change  Never leave it unattended when cartridges, in the open air. lit.  Always hold the equipment in an  Never use it when it’s leaking gas upright position when lighting it. or malfunctioning.  Always use it in a well –ventilated  Never overfill the lamp. area.  Never refill a flambé lamp in a  Always use it on the level surface. restaurant or kitchen  Always ensure that the gas  Never change a butane cartridge control knob is fully turned off in the restaurant or kitchen after use.  Always clean up any spillages before lighting.  Always filled through the filter cap.  SITE SPECIFIC CONTROLS ALWAYS NEVER Equipment/Task: Always Date Never Date Equipment/Task: Always Date Never Date LOCATION MANAGER SIGN OFF/REVIEW Reason for Review Name Signature Date Annual Acceptance 2025 Annual Acceptance 2026 Annual Acceptance 2027 New Manager 1. Accident 2. Near Miss Please circle 3. Hazard 4. New Equipment 5. New Activity 1. Accident 2. Near Miss Please circle 3. Hazard 4. New Equipment 5. New Activity