Safety

At Lakes Catering Maintenance we take our employee and customer health and safety very seriously and we work within the guide lines of our health and safety policy.

Below is a example of our guidelines and method statement which our engineers work within.

General hazards in a commercial kitchen and a Guide to working safely.

  1. Safe Systems of Work in Customers’ Premises
    The Company will randomly check customers’ premises on a regular basis, but expect the engineer on site to carry out his own visual risk assessments and be responsible for his own health and safety and also be aware of hazards that may cause harm to themselves, others or property.

    • Always be aware of the hazards in the area and how they may affect your work. Always comply with the customer’s health and safety policy and site rules.
    • Never work on site without the customer knowing you’re there (always report to site manager/responsible person on arrival and leaving)

    We have set out here a list of hazards that may exist in a commercial kitchen or catering environment.
    This is not an exhaustive list:

    • Hot Surfaces
    • Hot liquids
    • Hot Foods
    • Slippery, greasy and wet floors and surfaces
    • Open drains and drains overflowing
    • Water leaks
    • Gas leaks
    • Potential fire risks
    • Naked flames
    • Unsafe electrical installations
    • Unsafe gas installations
    • Faulty equipment
    • Heavy equipment – lifting injuries
    • Steam/pressure vessels
    • Sharp cooking utensils and knives
    • Insufficient or no extraction
    • Chemicals
    • Broken glass and crockery
    • Trip hazards
    • Potential risks from other workers in the Kitchen
    • Asbestos – may be present behind cladding or false ceilings
    • Slicers, mixers & food processors – older units may not be fitted with appropriate guards
    • Poor lighting
    • Rodents living inside machines (especally dish / glass washers)

    Where the engineer on site identifies a hazard that cannot be removed or controlled immediately, they must report the hazard to the responsible person on site and LCM Ltd’s safety director who will then carry out a risk assessment before any work is carried out.

  2. Live Working.
    Testing Electrical Equipment

    • Whenever possible, service work, repairs and adjustments will be carried out once the equipment has been isolated from the power supply and made dead.
    • Use a lock-off system if available – DO NOT RELY ON THE ON/OFF SWITCH
    • Equipment must be proved dead by test instruments at the point of work before work begins
    • A “caution” notice or label must also be displayed at the place of disconnection to indicate that someone is working on the equipment and may be injured if it is re-energised.
    • If it is unreasonable for the machine to be made dead and work must be carried out while it is live, for example to trace a malfunction, i.e. fault finding, suitable precautions must be taken as follows:

    Live working:

    • The persons doing the work must be adequately trained and experienced in the type of live work being undertaken.
    • Persons undertaking live work must wear appropriate PPE (rubber soled shoes)
    • Other people working in the area must be made aware of the work being carried out.
    • There must be no possibility of anyone else touching live parts. The Equipment must never be left in a live state whilst access panels are removed.
    • Before undertaking live work, the engineer must ensure that there is adequate working space and lighting, with no tripping hazards or obstructions.
    • Only suitably insulated tools, instruments and test probes that have been inspected frequently, should be used.
  3. Competency
    • Only properly qualified and competent Gas safe registered engineers will carry out gas installations and service work on gas equipment
    • Only trained and competent engineers will work on electrical equipment
  4. Vehicle
    • Loads in company vans, on roof racks or trailers must be properly secured at all times.
    • Only one passenger may be carried in Company vehicles and seatbelts must be used as appropriate.
    • Regular routine maintenance check must be carried out in accordance with your employment contract.
  5. General Precautions
    • Never work at heights without proper safety gear (platforms and ladders)
    • Never work on equipment that is too hot, and be aware of temperatures of adjacent units
    • While working on pressurised steam systems de-pressurise where possible, and be fully aware of the pressure while fault finding and testing
    • Always take care of yourself and the people working around you.

Method statement for working on site

Find Responsible Person on site and establish what’s wrong with the machinery or equipment that we have been called to repair.

Always wear PPE as appropriate.

Carry out quick risk assessment of the machine and its immediate surroundings.

Isolate machinery from supplies and use a lock-off system if available to make sure that others cannot reinstate isolation switch.

Be aware of others working around you whilst working on machinery

Work tidy.  Be aware of slip or trip hazards which may be caused by you working, especially in small or narrow areas, e.g. tool boxes, wet floors, etc.

Carry out fault finding process.  If machinery cannot be isolated refer to live working live guidelines.

Repair or make safe the faulty equipment as necessary.

If the repair cannot be completed on the first visit, establish what spares are required, leave equipment in a safe condition, or if it is unusable, leave isolated and inform the responsible person on site of the status of the repair.

On completion of the repair, remove all equipment to the van and leave working area in a tidy condition, complete job sheet and ask the responsible person on site to sign it to confirm work has been carried out satisfactorily, leave one copy on site.

LAKES CATERING MAINTENANCE

Unit 4 Moss End Business Village,

Milnthorpe,

Crooklands,

LA7 7NU

Tel: 01539 724506 | Fax: 01539 724055

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