Health and safety

• Engels
• MBO
• Studiejaar 2

TO DO TODAY

.RUN THROUGH THE ASSIGNMENT AGAIN

.TALK ABOUT DIFFERENT HEALTH, SAFETY AND HYGIENE REQUIREMENTS.

.WORK FURTHER WITH THE ASSIGNMENT

MANUAL HANDELING

. CARRYING, LIFTING, PUSHING.

. LIFTING BOXES OR CRATES OF FOOD.

. CARRYING STACKS OF PLATES.

. CARRYING CASKS OR KEGS OF BEER.

SLIPS, TRIPS AND FALLS

. SPILLAGE SUCH AS WATER, SAUCES OR OIL.

. WET FLOORS FROM CLEANING.

. OBSTRUCTIONS IN THE WALK WAY.

. UNEVEN FLOORS.

IMPROPER STORAGE

STORE HEAVY ITEMS LOW.

. USE FIFO STORAGE SYSTEM.

.USE A STEP LADDER FOR HIGHER SHELVES.

TEMPERTURE

. TEMPERATURE CONTROL IN THE KITCHEN ENSURES PREVENTION OF BACTERIAL GROWTH.

.TEMERATURE CHECKS ON FOOD, HOT, COLD AND BUFFET.

. TEMPERATURE LISTS FRIDGE AND FREEZERS.

CROSS CONTAMINATION

WHITE = DAIRY

YELLOW = COOKED MEATS

BROWN = VEGETABLES

GREEN = SALAD, FRUIT AND VEG

BLUE = RAW FISH

RED =RAW MEAT

HEALTH INSPECTOR

. STAFF NEED TO KNOW WHERE THE EXITS ARE

. NEVER LOCK THE DOORS

. NEVER BLOCK THE DOORS

.MAKE SURE FIRE EXTINGUISHERS ARE VISIBLE

.THINK ON THE YEARLY CONTROL 

. ADD ATMOSPHERE IN THE RESTAURANT

. STURDY TABLE OR SURFACE

. REPLACE WHEN BURNT OUT, REMOVE CAREFULLY

. THINK ON GUESTS AND ALCOHOL

CABLES

. SECURLY FASTENED

. DON'T PLUG TO MANY PLUGS IN ONE SOCKET

. THINK ON LIABILITY INSURANCE WITH IN AND OUTSIDE EVENTS

. 

ALSO......

.NOISE LEVEL

. HEATING AND VENTILATION

. CLEANLINESS OF THE ENVIRONMENT

. FURNISHING AND EQUIPMENT