Health and Safety in Kitchen Environment – Disposal of Waste

In this edition of the e-News, we will focus on the risks associated with the disposal of waste in the kitchen environment.

Much of the guidance on waste issues is aimed at organisations operating in the waste management and recycling industries.
However, any organisation which deals with waste needs to give consideration to how to manage it safely.
We will focus here on the potential risks arising from the kitchen environment, but care operators should also consider this across the whole of their organisation, particularly as they are likely to deal with potentially hazardous waste such as hygiene waste.

Risks

The HSE’s guidance on health hazards in the waste and recycling industry identifies four routes by which waste can cause a health hazard:……

NASHiCS Kitchen safety article Disposal of Waste October2014

Health and Safety in Kitchen Environment – Dematitis


In the last edition of the e-News, we looked at the safe use of knives in the kitchen environment.  In this edition, we will look at occupational dermatitis.

 

This is a skin condition which can be brought on by exposure to outside agents which can cause skin to be inflamed, irritated, cracked and sore.
Although it may be a less obvious health and safety risk compared to the use of kitchen equipment such as knives, it is of particular relevance to both the care sector and catering operations.

According to the HSE, the food and catering industries account for about 10% of the estimated 84,000 people each year who suffer from dermatitis which is either caused …

NASHiCS dermatitis article September 2014

Health and Safety in Kitchen Environment – Fire in the Kitchen

 

Fire safety in the kitchen … don’t get burnt!

In the final edition of our series on health and safety in the kitchen, we consider the importance of fire safety.

As the responsible person under fire safety legislation, care providers have a duty to carry out (and review) fire risk assessments of their premises, implement appropriate safety measures, plan for emergencies and provide employees with relevant information, instruction and training.

Risks

The fire risk assessment should identify potential sources of ignition, substances that burn and people who may be at risk.  In the care setting, it is particularly important to identify if any particular service users are at increased risk and what measures can be put in place to minimise this risk.  The importance of this is highlighted by the findings of a Fatal Accident Inquiry carried out in Scotland after 14 people died in a care home fire in 2004.  The Inquiry found that………..

NASHiCS Fire safety in the kitchen article Jan 2015

Health and Safety in Kitchen Environment – COSHH Control your Substances


In a previous edition, we considered occupational dermatitis, which can be caused or exacerbated in the kitchen environment by contact with chemical agents used in commonplace kitchen products.

In this edition, we will look at managing the risks associated with hazardous substances on a broader basis.
This is an important issue to be aware of, as employers have a duty under the Control of Substances Hazardous to Health Regulations 2002 (“COSHH”) to prevent or reduce exposure to hazardous substances by carrying out a risk assessment in relation to any potentially hazardous substances, putting in place control measures, providing appropriate information and training and carrying out health surveillance where appropriate.

NASHiCS Kitchen Safety COSHH Nov Dec

Health and Safety in the Kitchen Environment – Knives & Cutting


When considering how to manage risk in the kitchen environment, care providers often focus on food safety and food hygiene issues.

 

In the first article, we gave an overview of some of the main causes of accidents and ill health in the kitchen environment, and key steps care providers should take to ensure health and safety in their kitchens.
In this edition, we will focus on the safe use of knives in the kitchen.

Risks
The use of knives is, of course, essential to the proper running of a commercial kitchen.  They are used as a matter of routine, and employees tend to be comfortable and familiar with how to use them due to their presence in the home environment.  However, this familiarity can lead to complacency ………..

NASHiCS kitchen safety article Knives August

The Importance of Health and Safety in the Kitchen Environment

When considering how to manage risk in the kitchen environment, care providers often focus on food safety and food hygiene issues.

However, it is important for care providers to also be mindful of the wider health and safety risks which can arise in the kitchen environment and to implement effective procedures to minimise the risk of accidents and injuries occurring.

NASHICS kitchen safety article July 2014