Managers Responsibilities

The managers of establishments with kitchens/catering facilities under their control (rather than contracted out) are responsible for ensuring that:

• Plant, equipment and machinery is tested, inspected, serviced and maintained in accordance with relevant regulations/guidance.
• Employees are properly trained in kitchen safety matters – use of machinery and equipment, manual handling etc.
• The premises are adequately cleaned and maintained.
• Safety risks are assessed and controlled as far as is reasonably practicable. Particular risks include slips and trips, manual handling, contact with hot surfaces, steam and other harmful substances, machinery and hand knives.
• Suitable emergency procedures are drawn up and employees trained appropriately in them.