Detailed Specific Requirements

Information And Training

Training in the use of specific kitchen equipment must be provided to all employees, this may be provided by reading the instructions or by the equipment manufactures/suppliers if needed.

Contractors

Any contractors appointed to install, repair or inspect work equipment must be competent and appointed in accordance with the County Council’s guidelines on the employment of contractors (BCC Health & Safety Policies and Procedures Section 9.4).

Routine Checks, Maintenance and Cleaning

Systems should be in place for the routine checking, maintenance and cleaning of all kitchen equipment. A formal reporting system should be in place for recording any defects identified.

 There should be a system of daily user checks for obvious wear and tear to

• Machine guards
• Gas appliance controls
• Electric plugs and cables
• Ventilation systems
• Equipment which may cause leaks onto floors

Provision and Use of Work Equipment Regulations

These regulations require that all work equipment (which includes that used in food preparation) must be: -

• suitable for the task for which it will be used
• used in accordance with the manufacturers instructions
• maintained in an efficient state and efficient working order and in good repair
• safe to use by design or adequately guarded

Appropriate records should be kept of the testing, inspection and servicing of equipment and instruction and training given to users of the equipment.

Gas Safety

All gas appliances, pipe work and flues must be installed and serviced annually by a Gas Safe registered gas engineer. All gas pipework should be colour coded yellow ochre and be labelled appropriately. The main isolation valve must be labelled and its ‘on’ and ‘off’ positions indicated. It must be readily accessible and easy to operate in an emergency and staff should know how to turn off the gas supply in an emergency.

Electrical Safety

All electrical equipment and the electrical installations in food preparation areas are subject to the Electricity at Work Regulations and must be tested and inspected as appropriate by a competent person, see section 10.3 of the BCC Health & Safety Policies and Procedures. Some kitchen equipment e.g. industrial type peelers or mixers may need to be hard wired to the installation rather than connected by a three-pin plug. If in doubt always consult a competent electrician. Electricians must be NICEIC Registered and on the Councils Standing List of Contractors.

Because of the more demanding environment of kitchens, portable electrical equipment should be inspected and tested more frequently than usual. The minimum recommended frequencies are as follows:

• Visual inspection - daily before use by user.
• Formal visual inspection – six monthly as part of the premises safety inspection by nominated member of staff.
• Combined inspection and test – annually by competent contractor.

These frequencies may be varied subject to a risk assessment being carried out.

Pressure Cookers

Pressure cookers, pressure fryers, steam pans, water boilers and other steam pressure raising plant require a written scheme of examination set by a competent person (Pressure Systems Safety Regulations 2000). The Councils insurers, Zurich Municipal provide this service for a fee.

Dangerous Equipment

Certain equipment may not be operated or cleaned by a person under the age of 18, except under supervision e.g. food slicers. Signs must be displayed to that effect adjacent to any such equipment and training given to users.

Ventilation Equipment

There must be suitable and sufficient natural or mechanical ventilation in any kitchen.

Any mechanical ventilation system should be sufficient to cope with the expected fume load and be designed to minimise the fan noise. If not cleaned regularly there is a risk of accumulated grease and fat in the hood and ducting igniting causing a fire. Cooker surfaces and the hood should be cleaned daily and filters removed and cleaned regularly. The inside surfaces of ducting and the fan blades should be cleaned at least once every six months.

Control of Substances Hazardous to Health (COSHH) Regulations

Cleaning materials or pest control chemicals used in kitchens or food preparation areas may be subject to the COSHH regulations and require a COSHH assessment for their use and storage.

Generic risk assessments for such chemicals may be obtained from Hertfordshire Supplies. See section 4.1 of the BCC Health & Safety Policies and Procedures for further details.

Manual Handling

Manual handling injuries are common in kitchens in order to minimise the risk

• Heavy items should not be stored at floor or above shoulder level.
• Commonly used items should be kept in the most easily accessible cupboards/shelves.
• Consideration should be given to weight and ease of handling (centre of gravity etc) when purchasing kitchen equipment and supplies.
• Wherever possible avoid lifting heavy loads, use smaller pans, trays etc.

Safety Signs

The following signs are recommended for display in kitchens.

No Smoking

Now wash your hands – in staff toilet area.

Hand Wash - over hand washbasin in kitchen

Dangerous Machinery – adjacent to any dangerous machinery e.g. food slicers

First aid box/First Aiders – location and names

Fire Exit and Assembly Point – as for rest of premises

Drinking Water

Non Drinking Water

A range of easily applied self-adhesive signs is available from the Contract and Service Directory on the Intranet or Schools Web.

All kitchens should have use of at least one floor standing sign or cone, to be used to indicate an area where a spillage has occurred and for use during floor cleaning.

Protective Clothing

Staff must be provided with appropriate personal protective equipment (PPE) according to a risk assessment done locally. See Section 11.1 of the BCC Health & Safety Policies and Procedures.

Oven gloves must be to at least BS No. 6526:1998 the standard for domestic oven gloves. Ensure oven gloves and cloths are in good repair and dry when used.

Aprons should be made from cotton or plastic coated material. Do not use disposable aprons when ovens, hobs, grills and other heating equipment are used as they may melt onto he skin or clothing of staff.

Barbecue Safety

Barbecues may be arranged subject to there being an appropriate risk assessment relating to the siting, supervision and organisational arrangements.

Charcoal or gas barbecues may be used. Ensure safe storage of gas cylinders. See section 4.1 of the BCC Health and Safety Policies and Procedures for further details on safe handling of LPG.

Location

Ensure the barbecue is carefully sited as near as possible to kitchen facilities but away from pedestrian/traffic routes, fences, refuse areas, ponds and combustible materials. 

Lighting the Barbecue

Charcoal - Light the charcoal well in advance, making sure that enough charcoal is used. Use firelighters, never use petrol or paraffin to light the barbecue. Wait until it is glowing red with a powdery grey surface before starting cooking. Never pour petrol or paraffin on a lit barbecue.

Gas – Follow manufacturers’ instructions for heating the cooking surface before starting the cooking process.

Ensure that a suitable fire extinguisher (preferably water) is available near by.

See Section 9.5 of the BCC Health & Safety Policies and Procedures for the food hygiene aspects of barbecuing.

Emergency Procedures

Suitable procedures should be drawn up to deal with any emergency that may arise, including accident, fire, gas leak. Depending on the size of kitchen and degree of risk some or all employees may need to be trained in the safe use of fire extinguishers and may need specific training in dealing with the types of first aid incidents arising in the kitchen environment.