01:11
Faizan
In the restaurant and hotel industry seasonal business fluctuations are expected and peak times such as Christmas and the New Year can be times when the potential for accidents in a busy kitchen can increase.
The main case of accidents in busy kitchens is spillages according to the Health and Safety Executive (HSE) and the risk can be minimised if the kitchen cleaning regime is properly managed.
Preparation is the key to protecting staff when they are under increased pressure and kitchen managers should consider reviewing their risk assessments, their stocks of appropriate cleaning materials and training of their cleaning staff. This is especially important for floors to ensure that the cleaning does not cause more problems than it solves.
If extra casual staff have been taken on to help cope with the expected rush it is particularly important to ensure that they are given proper training in the health and safety, cleaning and food hygiene arrangements that the kitchen follows.
If the floor surface is safe, not cracked or chipped and made of appropriate materials and that staff have been provided with non-slip footwear, spillages need to be cleaned immediately and floors regularly cleaned at a time when they are least used and with materials that will remove any grease deposits and dry quickly because most accidents and falls take place when the floor is wet or greasy.
There are innumerable horrific case studies of accidents in kitchens on the HSE website, some of them resulting in injuries to staff that have prevented them from continuing in their jobs and cost their employers large amounts in compensation.
Part of the preparation for a busy period may include deep cleaning the kitchen beforehand. Contract kitchen deep cleaning companies can be brought in to do an assessment of the state of the kitchen, minor repairs that may be needed and to schedule the work at a convenient time.
The main case of accidents in busy kitchens is spillages according to the Health and Safety Executive (HSE) and the risk can be minimised if the kitchen cleaning regime is properly managed.
Preparation is the key to protecting staff when they are under increased pressure and kitchen managers should consider reviewing their risk assessments, their stocks of appropriate cleaning materials and training of their cleaning staff. This is especially important for floors to ensure that the cleaning does not cause more problems than it solves.
If extra casual staff have been taken on to help cope with the expected rush it is particularly important to ensure that they are given proper training in the health and safety, cleaning and food hygiene arrangements that the kitchen follows.
If the floor surface is safe, not cracked or chipped and made of appropriate materials and that staff have been provided with non-slip footwear, spillages need to be cleaned immediately and floors regularly cleaned at a time when they are least used and with materials that will remove any grease deposits and dry quickly because most accidents and falls take place when the floor is wet or greasy.
There are innumerable horrific case studies of accidents in kitchens on the HSE website, some of them resulting in injuries to staff that have prevented them from continuing in their jobs and cost their employers large amounts in compensation.
Part of the preparation for a busy period may include deep cleaning the kitchen beforehand. Contract kitchen deep cleaning companies can be brought in to do an assessment of the state of the kitchen, minor repairs that may be needed and to schedule the work at a convenient time.
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