The Provision and use of Work Equipment Regulations and their applicability within the catering industry.
All work equipment whether manual or mechanised will fall under the Work Equipment Regulations 1998. This requires an employer to ensure that all machinery and tools provided are suitable for use, and that the people using them have received training in their correct operation. Even very simple equipment within minimal operational requirements can pose a significant risk if procedures stipulated by the manufacturer are not communicated to staff.
One such example of this was when a supermarket was taken to court after failing to ensure that their workers had access to appropriate equipment for safely emptying deep fat fryers, in line with the requirements of the equipment design. Continue reading
Slips and falls are accidents that can be generally be prevented with appropriate safe systems of work and careful management. However, it is possible for very significant and costly injuries to occur without adequate consideration.
A recent case involved a chef that slipped over due to unsuitable floor surfaces and debris on the kitchen floor. He suffered severe burns on his arms, hands and face when he reached out to regain his balance, but instead plunged his arm into boiling hot oil. The chef had to have surgery and spent five months off work.
An investigation into the incident discovered that there was an issue with water collecting on the floor around the dishwasher, steamers and vegetable prep area; there was also an issue with the flooring being unsuitable for the kitchen environment – it was confirmed that these problems had been regularly highlighted by the staff, yet the employer had done nothing to rectify the situation.