736000 Holly Love
D1 -
In this task I will be making recommendations for improving health and safety standards and
practices in the college, by identifying each risk and hazard I will be implementing realistic and
justified recommendations to help reduce or eliminate the risk.
Slips are typically caused from wet surfaces or spillages on the floor, whilst trips are usually
caused by poor housekeeping, this could also be caused by poor lighting, uneven floor surfaces
or loose cables. This has a low risk as there is only a 20/30% chance of someone being
severely injured by this. However, in a kitchen environment there are a number of hazards that
need to be considered alongside hard counters and sharp equipment. Therefore, although a
lower chance of this happening it may cause serious effects depending on the
circumstance. Currently, the college has put in place effective storage systems to
prevent any leakage of any items, such as oil and ensured all cables from
machinery are tucked in or hung at a safe distance. This is effective by preventing
staff or students from tripping over loose cables but still making them adequately
accessible. However, to help reduce or eliminate the risk of any slips or trips, the
college could consider implementing more floor signs, no matter the level of liquid,
for example if a cup with water is spilt, staff should ensure floor signs are promptly
placed as the surface may still be slippery. This is beneficial as this will immediately
notify people through a practical approach from its bright hazardous colour, stating
‘wet floor’. Similarly, in a kitchen environment, by investing in tiled flooring will help
easily manage any spillages or fires by its smooth surface, this prevents any last
longing damage, however staff need to be cautious not to break any tiles.
Staff getting into contact with hot substances and surfaces can be considered a high risk from
liquids such as oil or steam off hot water. Not only can hot oil seriously burn skin but can also
easily cause fires. As a result, this must be considered a high risk due to its seriousness of
health and safety, with many cases resulting in hospital admissions. Currently, the college
ensures no cooking areas are left unattended, regular cleaning of ovens to prevent build-up of
debris and good ventilation for the release of steams. However, the
safety equipment used in the canteen for staff is below satisfactory,
therefore by providing staff with effective heat-resistant gloves will
help prevent any hot liquids touching the skin through additional
recommendations of long sleeves in the kitchen. This can additionally
be prevented by wooden handles on frying pans or saucepans to
prevent it from getting hot. This will help reduce the risk as staff will
be able to handle all equipment without the worry of burning their
skin, similarly, by the monitoring of foods during cooking periods will
ensure there is no outbreak of uncontrollable heat from the foods.
Knives must be closely monitored and stored during working hours, without close monitoring
leaves a greater chance of serious injury. If knives are left unattended these can easily be
stolen and left in the hands of an unreliable individual. Furthermore, if knives are left on
counters without being placed in a protected storage unit, this makes it liable to being caught or
dropped onto someone's feet and causing serious harm. Currently, the college has effectively
made efficient knife block installations into kitchens when in use, then a protected and secured
cabinet for after-hours protection on dangerous equipment, these include knives, lighters, and
any hazardous chemicals. To help improve this, I would recommend for staff to receive a
refresher course once every year to ensure certainty of safely handling knives, in addition to
training on what knives purpose it and prevent contaminating other equipment as it is easy for
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