Question 7 – Across more than one Learning Outcome (30 marks)- 1500 (a) identify, with justification, one significant employers’ liability risk facing the sports centre. (3)-150
Employee Slips & Trips in Restaurant - As the risk manager I would consider the risk of slips and trips of employees working within the premises, particularly the restaurant. Slips and trips are a big problem in catering areas, employees “working in kitchen and food service environments are more likely to be injured through slips and trips than by anything else.” Health and Safety Executive. (2012). Due to the fast-paced environment in the kitchen it makes it more likely that these types of incidents would occur. Slips could happen to waiters who are frequently walking through the kitchen area back to the service area were customers are dining, they could be particularly vulnerable to slipping on spilled produce in the kitchen area that hasn’t been cleaned properly. “Most slip injuries happen on wet floors or floors contaminated with food debris, this is …show more content…
Ensuring staff are trained on all aspects of food safety such as proper refrigeration of produce, cooking temperatures and surface cleaning will help to reduce the risk. Simple hygiene safety measures such as installing soap dispensers would help improve kitchen sanitation. Training procedures should be regularly reviewed and spot checks completed by management to ensure rules are being complied with. Workplace training should be a formal process and records kept. “Warnings concerning the hazard and training their employees to work with the hazard will help the employer to show that they have done their upmost to ensure a safe working environment.” (CII study text on Liability insurances, 2016). They will demonstrate successfully that they are using best practise to avoid
Employee Slips & Trips in Restaurant - As the risk manager I would consider the risk of slips and trips of employees working within the premises, particularly the restaurant. Slips and trips are a big problem in catering areas, employees “working in kitchen and food service environments are more likely to be injured through slips and trips than by anything else.” Health and Safety Executive. (2012). Due to the fast-paced environment in the kitchen it makes it more likely that these types of incidents would occur. Slips could happen to waiters who are frequently walking through the kitchen area back to the service area were customers are dining, they could be particularly vulnerable to slipping on spilled produce in the kitchen area that hasn’t been cleaned properly. “Most slip injuries happen on wet floors or floors contaminated with food debris, this is …show more content…
Ensuring staff are trained on all aspects of food safety such as proper refrigeration of produce, cooking temperatures and surface cleaning will help to reduce the risk. Simple hygiene safety measures such as installing soap dispensers would help improve kitchen sanitation. Training procedures should be regularly reviewed and spot checks completed by management to ensure rules are being complied with. Workplace training should be a formal process and records kept. “Warnings concerning the hazard and training their employees to work with the hazard will help the employer to show that they have done their upmost to ensure a safe working environment.” (CII study text on Liability insurances, 2016). They will demonstrate successfully that they are using best practise to avoid