Hazard spotting becomes habit forming!

Posted on | by Kevan

A recent hotel stay for one of our consultants!

What are the potential health and safety hazards which come to mind? Which controls could be in place to negate the hazard? Has your hotel business got the correct documentation in place regarding windows?

If you need advice regarding the safety systems within your workplace, email us at: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

 

  • Possible hazards include:
  • Staff and customers falling out of the window
  • Fall from height
  • Contractor safety
  • Lack of training or risk assessment
  • Controls include:
  • Fitting adequate window restrictors
  • Staff and management checks on a regular basis to ensure restrictors are in place, in good repair and working correctly

The UK Health & Safety Executive says:
“Windows that are large enough to allow people to fall out should be restrained sufficiently to prevent such falls. The opening should be restricted to 100mm or less. Window restrictors should only be able to be disengaged using a special tool or key.”

Did you spot them all?

Harmless looking Care Home kitchen?

Posted on | by Kevan

Can you spot the hazards in this seemingly harmless scenario?

For assistance with personal hygiene, the dating and defrosting of food within your workplace, email us at: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

 

 

  • The hand-wash basin is blocked by food so cannot be used to wash hands!
  • Some of the milk defrosting in the sink is alongside unfrozen milk
  • The defrosted and frozen products were not dated once frozen, making order of usage unclear

Did you spot them all?

Are you a kitchen hazard spotter?

Posted on | by Kevan

probe thermometer in working kitchen
A recent real world example of a food handler in a takeaway restaurant kitchen. There are at least 3 potential hazards on show here (see the end of this article)!

For support in implementing the use of probe thermometers correctly, and of documenting your calibration records, email us at: [email protected]

HSQC have over 40 years of experience as a leading international safety and quality management consultancy. Our team provide technical advice and laboratory and scientific support to businesses in the hospitality, food, leisure, tourism, and catering industries.

 

  • The probe thermometer is broken, so this kitchen cannot guarantee that their food is safe
  • It has not been cleaned recently
  • The food handler has decorated nail extensions and varnish which could potentially contaminate food being prepared