Health and Safety - Canteen Policy
Health and Safety - Canteen Policy
STATEMENT
Bungay High School is committed to operating a safe Catering business environment for its employees,
students, staff and for any other persons who may be affected by its activities, so far as is reasonably
practicable.
Bungay High School will comply with all relevant legal and industrial standards
Bungay High School undertakes by best practicable means to: 
Provide and maintain a safe workplace and the means for every employee to work safely.

Encourage and enable safe working practices amongst all employees.

Ensure that equipment and facilities can be operated and maintained without risk of injury to
health.

All employees are provided with the information necessary to enable them to work safely.

All employees accept responsibility to take reasonable care for their own health and safety and
for the health and safety of other employees and persons who may be affected by their
activities.

Appropriate arrangements will be maintained to enable all employees, students, Staff to
communicate and raise concerns about health and safety matters to the School Finance
Director.
CONTENTS
Section (A)
1.
2.
3.
4.
5.
6.
7.
8.
9.
Electricity
Gas
Steam
Hot Oil
Slips, Trips and Falls
Manual Handling
Glass – “sharps”
Waste Disposal
Food
Section (B)
1.
C.O.S.H.H. Statement
Safety Data Sheets
2.
R.I.D.D.O.R. (Reporting of Injuries, Diseases & Dangerous Occurrences)
3.
Gas – Electricity checks
4.
Staff Forms
COSHH – Acknowledgement
Health & Safety at Work – Acknowledgement
Section (C)
1.
2.
3.
Fire Safety
In the Event of a Fire
Responsibilities
SECTION
A
1.
ELECTRICITY
Main Hazards
Electric Shocks – from

Incorrect usage

Defective plugs and sockets

Damaged cables

Damaged or poorly repaired equipment
Fire

From short circuits and overloading
Precautions

All electrical equipment connected via a plug and socket arrangement will be checked annually

Electrical equipment permanently connected via a switch will be checked annually

If there is any doubt about any equipment, it is to be marked “Do Not Use” until the item is
checked

Cables should not trail across floors or work surfaces

Socket outlets should not be sited in “wet” areas

Broken plugs MUST be reported immediately and the equipment taken out of use
All of the above shall be checked by a competent electrician.
2.
GAS
Main Hazards
Fire and possible explosion – caused by ignition of an accumulation of unburned gas due to a gas leak.
Carbon Monoxide poisoning – from gas which is not burning properly
Precautions

Installation must be by a Corgi registered installer

Maintenance All gas appliances to be checked annually

Valves/Cut offs All appliances will have an isolating valve, which can shut off the gas, supply
in an emergency

Ignition jets / pilot lights Must be kept clean and regularly checked
Gas Leaks
IF YOU SMELL GAS

Do not use any naked flames

Do not switch lights on / off

Turn off all burners and isolating valves

Open doors and windows to ventilate the area(s) and leave them open

Do NOT turn the gas back on until the fault has been traced and repaired

Advise the Site Manager or School Business Manager as quickly as possible

3.
STEAM
Main Hazards

Scalding – Due to the escape and contact with hot water or steam

Burns – Due to contact with equipment surfaces and fittings
Precautions

All water boilers and kettles shall be checked before usage to ensure the correct water level is
adhered to

Do NOT place boilers / kettles where you have to lean over them

No smoking allowed on site/grounds at any time

Do NOT clean without first disconnecting the power supply
4.
HOT OIL
Hazards

Severe burns by contact with hot oil
Precautions

Ensure that the Electricity is switched off at the Mains before carrying out any Cleaning or
Maintenance.

Do NOT empty or clean deep fat fryers unless you have been trained to do so.

The oil must be drained into a suitable container

Do NOT overfill

Ensure the fryer is dry before putting oil back into the fryer

When frying, ensure NO water comes into contact with the oil.

Reduce temperature of fryer when in use
E.g.: when not actually frying
5.
SLIPS, TRIPS, AND FALLS
Main Hazards

Over 30% of all accidents involve slips, trips and falls on a level surface.
Precautions

Warning “Wet Floor” signs must be used whenever there is a risk to other people.

Do NOT run

It is the duty of all employees to ensure that working conditions are kept clean and tidy.

Any spills or leaks must be dealt with IMMEDIATELY

Walkways must be kept clear of obstructions at all times
6.
MANUAL HANDLING
Main Hazards
The main risks are from lifting, carrying, pushing/pulling large and/or heavy objects, causing

Sprains / strains – usually to the back/wrist/arms

Collision – contact with other hazards
Precautions

Where possible, break down into smaller quantities before lifting

Use lifting aids – trolleys / sack trucks

Dry off wet items

Be comfortable with the weight of the item to be lifted
Always
7.



Assess the hazard before lifting / moving
What is the safest way to lift / move?
Do I need assistance?
GLASS – “SHARPS “
Main Hazard
Sharps are any item that may cause injury e.g.: broken glass, bottles, staples, knives, anything with
sharp edges.
Leading to: 
Cuts and lacerations

Potential contamination of food / drink
Precautions

Do not overfill shelves

Regularly check glassware for cracks / chips

Do not bang glassware together

Take care when loading/unloading dishwasher

Always use long handled dustpan and brushes to pick up broken glass

All broken glass should be put in glass / bottle disposal boxes

All waste glass/bottles are to be transferred safely to the recycling bin
8.
WASTE DISPOSAL
Definition of Waste

All packaging including paper, cans, cardboard.

All disposables including serviettes, cloths, plastic cutlery

Broken equipment (small items only)
Main Hazard


Cuts from sharp objects
Leakages from leaking waste, leading to slips & falls
Precautions

Avoid handling waste directly. Always carry bags by holding the “neck” to avoid possible
piercing from sharp objects

Clear all broken glass as detailed in 7

Cardboard, wherever possible, should be flat packed for disposal

All waste is stored safely in the external containers provided
9.
FOOD
Main Hazard. Food Poisoning.











Please ensure all delivery vehicles are in good condition and any Chilled or Frozen Vehicles are
operating at the correct temperature, usually below 8 C for chilled and –18 C for frozen.
All foodstuffs should be correctly stored.
Dry/ Tinned goods on clean shelving and in date order
Chilled foods away from the internal sides of the refrigerator to allow cold air to circulate. Raw Meat
must be kept separate and below any other foodstuffs, dairy produce and fresh products.
Frozen foods kept in food groups (Fish, Meat, Vegetables) and again kept away from the internal
sides of the Freezer(s) to allow air to circulate
Always wear clean protective clothing whilst at work and do not wear your uniform to and from
work
Daily temperature checks should be made for Refrigerators and Freezers and a complete record kept
for inspection. It is recommended this be done first thing each morning.
All stocks should be kept to the minimum at term end
Hot food on display should be kept above +63C.
If reheating takes place the food must be heated to +83C for a minimum of 3 minutes to ensure
any bacteria are killed.
All Staff should be familiar with current Food Safety Legislation. Regulations 2006.
SECTION
B
1.
C.O.S.H.H.
Control of Substances Hazardous to Health (Reg 1999)
Safety Data Sheets
Ensure all chemicals in use have relevant Safety Data Sheets prominently displayed.
Exposure may be through

Contact with the skin

Breathing in fumes

Swallowing

Contact with the eyes
Ensure PPE – Personal Protective Equipment e.g.: goggles, masks, gloves are available as detailed on
the Safety Data Sheets
2.
R.I.D.D.O.R.
(Reporting of Injuries, Diseases and Dangerous Occurrences)
Dangerous Occurrences
Report using Form F2508 in the event of:
Explosion or fire where the premises are closed for 24 hours or more

Building collapse
Notifiable Accidents – work related

Death

Fractures (other than fingers / thumbs / toes

Any amputation

Loss of sight of any eye (permanent or temporary)

Any injury resulting from an electrical shock which leads to unconsciousness or admittance to
hospital for more than 24 hours

Any accident requiring admittance to hospital for more than 24 hours

Any accident where the employee is away from work for more than 3 days as a direct result of
the accident

Acts of violence to employees whilst at work
2.
Responsibilities
Catering Assistants are responsible for:



Personal safety at work, and working safely with others
Working to health and safety and food safety systems in line with procedures, this policy and
training
Reporting potential/actual hazards or accidents to their line manager as soon as possible
Catering Manager is responsible for:




Personal safety at work
Working to health and safety and food safety systems in line with procedures, this policy and
training
Check staff do not attend work if unfit
Reporting potential/actual hazards referred to him/her by the Catering staff, or directly to the
Site Manager in cases involving equipment or the condition of the building.



Reporting accidents referred to him/her by the Catering staff, or directly to the Finance Director
in cases involving injury to staff. Keeping a written record of the incident.
Ensuring the Catering Team have up to date training in Health and Safety and Food Safety
practises. Inform and train staff on risks and risk control on an on-going basis, for example
revised systems for use of cleaning products as required.
Maintaining the paperwork and processes in place to ensure safe handling and production of
food.
Site Manager is responsible for:







Personal safety at work, and working safely with others
Working to health and safety and food safety systems in line with procedures and training
Reporting potential/actual hazards or accidents to their line manager as soon as possible
Ensuring that gas appliances, flues, pipe work and safety devises are maintained in a safe
condition and inspected by a competent person in accordance with industry practice.
Ensuring kitchen ventilation provides a safe working environment, involving specialist
equipment is installed where required.
Ensuring contractors have the relevant certificate of competence, in the case of work on gas
appliances a Gas Safe ID Card.
Acting on premises risks referred to him/her by the Catering Manager and referring to the
Finance Director where the risk can not be removed in the short term, so that steps can be
taken to reduce the risk to acceptable levels until a permanent solution can be implemented.
Finance Director is responsible for:









Personal safety at work, and working safely with others
Working to health and safety and food safety systems in line with procedures and training
Preparing a Health and Safety (Catering) policy for discussion with Governors, and ensuring
staff are aware of their role in this.
Assessing risks and reducing where required.
Appointing expert assistance where required
Assessing needs of employees with additional needs, such as young people (under 18s) or
wheelchair users.
Ensuring adequate funds exist to address health and safety issues, including planned
preventative maintenance, provision of protective clothing, training and safety equipment.
Receiving reports of injury and incidents under RIDDOR and adding to the Accident Book, and
referring to HSE and insurers if required.
Ensure adequate insurance in line with legislation
Headteacher is responsible for:





Personal safety at work, and working safely with others
Working to health and safety and food safety systems in line with procedures and training
Appointing competent staff to assist with health and safety and ensure compliance with
regulations
Has overall responsibility for health and safety in school
Setting up emergency procedures in the event of an accident or fire
C.O.S.H.H. REGULATIONS
(Control of Substances Hazardous to Health)
I have been trained to use the chemicals as directed on the containers and product handling sheets and
I am aware of the potential hazards of using the chemicals. I am aware that protective clothing is
available to use, when using potentially hazardous chemicals.
All product-handling sheets are available.
Name ………………………………
Signature ………………………
Date ………………………
Bungay High School
Health & Safety at Work
I confirm that I have read and fully understand the School’s Health & Safety at Work Policy and its
contents
Name ………………………………
Date ………………………
Signature ………………………
SECTION
C
1.
FIRE SAFETY
a.
Familiarise yourself with the Fire Exits / Escape Routes
b.
After opening Kitchen and Dining areas ensure that ALL FIRE EXITS are clear of any obstructions
c.
At the end of the Day and before CLOSING
1.
Remove ALL rubbish bags to outside waste container
2.
Check all kitchen equipment is turned off at the wall switch. In the case of the oven,
ensure all gas jets are turned off.
d.
Emergency Fire Exit Signs to be checked monthly and the Fire Log completed accordingly.
(Nominated person – Business Manager).
e.
Fire extinguishers checked monthly and the Fire Log completed accordingly. (Nominated person
– Business Manager).
f.
2.
Fire extinguishers checked and certified annually
IN THE EVENT OF A FIRE
If you discover or are made aware of a fire in the Catering area:
YOU MUST
1.
Turn off the power supply to all Kitchen equipment
2.
Using the nearest telephone DIAL 999 - Fire Service - giving the location
Bungay High School NR35 1RW
and then, without putting yourself at risk
Attack the fire if possible, using the fire extinguishers or Fire Blanket provided
3.
Ensure ALL Employees, Pupils and Staff have left the building
4.
Check the toilets
5.
Leave the building quietly - going to the Assembly Point on the field.
6.
DO NOT re-enter the Building until told it is safe to do so.
Reviewed by Health and Safety Committee in April 2013
Adopted by Full Governing Body on 3rd July 2013