Training and competence
To help ensure the safe use of this appliance there is a requirement for you to provide whatever
information, instruction, training and supervision as is necessary to ensure, so far as is reasonably
practicable, the health and safety of all users.
For further help and information on training and competence we would refer you the Health and Safety
Executive website; www.hse.gov.uk document ref: health and safety training INDG345. International
customers should default to the health and safety guidelines provided by your government body.
Risk assessment
As part of managing the health and safety of your business you must control any risks identified in your
commercial kitchen. To do this you need to think about what might cause harm to people and decide
whether you are taking reasonable steps to prevent that harm. This is known as risk assessment. It is
important to consider the environment around the product as well as the product itself. For example oil
or food spills will present a significant risk so users so the need to immediately clean up such spills must
be reflected in staff training.
For further help and information on risk assessments we would refer you to you the Health and Safety
Executive website; www.hse.gov.uk document ref: risk assessment INDG163. International customers
should default to the health and safety guidelines provided by your government body.
Cleaning and maintenance
When removing heavy items to aid cleaning or maintenance particular care should be taken. A manual
handling risk assessment is the best way to determine the level of risk to anyone using or maintaining
this equipment. To help with such an evaluation we have included the weights of individual components
that may present significant risk.
For further help and information on manual handling and associated risk assessment we would refer
you to you the Health and Safety Executive website; www.hse.gov.uk document ref: manual handling
at work INDG143. International customers should default to the health and safety guidelines provided
by your government body.
The cleaning of fryers or other products that use hot oil present significant risks to end users and
particular care should be taken. Cold water and hot oil for example are an explosive mix and should be
avoided at all costs.
Other useful references for health and safety issues
www.hse.gov.uk
Essentials of health and safety at work ISBN978
Noise at work INDG362
Safe systems of work
Other notes added to the body of the instructions
To Next Page
Loading...
