Intermediate Apprenticeship in Food and Beverage Service Level 2

This information hub is designed to aid your completion of the mandatory units for both your NVQ and BTEC aspect of the qualification. Work your way through the reading and have a go at the quizzes and tasks! Good luck and have fun.

Maintenance of a Safe, Hygienic and Secure Working Environment

Welcome

Welcome to the resource hub for Unit 1

Work through the reading, quizzes and tasks and submit! The successful completion  of this can go towards the completion of your unit and referenced into your portfolio.

 

Good Luck

Bethany, Hospitality and Catering Assessor

Maintaining a hygienic, safe and secure workplace

Working in a safe and hygienic manner

Simple answer: A dangerous working environment can lead to increased risks and accidents within the work place.

It is important to work in a safe, hygienic and healthy way to ensure the welfare of yourself and others. You should be aware that information about your workplace health and safety will be included within your staff manual or available from your HR department. General information can be found at www.hse.gov.uk 

For example:

Safe working practices should be followed at all times, i.e following manual handling practices will decrease injury and make employees feel safe.

Hygienic practices including washing your hands, following safe food preparation standards and wearing clean uniform not only prevent the spread of bacteria but also sustain the good reputation of the business.

Safe Handling Techniques & Manual Handling

Manual Handling Operations Regulations 1992 (MHOR)

The Regulations define manual handling as:

"...any transporting or supporting of a load (including the lifting, putting down, pushing, pulling, carrying or moving thereof) by hand or bodily force".

The load can be an object, person or animal.

The MHOR 1992 set out a clear ranking of measures for dealing with risks from manual handling.

 

Have a go at linking the sentences together to help you create a clear check list of how to avoid injury when manual handling. 

  • Reduce the amount of
    twisting, stooping and reaching
  • Avoid lifting from floor level or above shoulder height
    especially heavy loads
  • Adjust storage areas to minimise the need
    to carry out such movements
  • Consider how you can minimise
    carrying distances
  • Assess the weight to be carried
    and whether the worker can move the load safely or needs any help

Personal Health and Hygiene

Health and Safety at Work

Are you an employee?

All workers are entitled to work in environments where risks to their health and safety are properly controlled. Under health and safety law, the primary responsibility for this is down to employers.

Worker s have a duty to take care of their own health and safety and that of others who may be affected by your actions at work. Workers must co-operate with employers and co-workers to help everyone meet their legal requirements .

As a worker, if you have specific queries or concerns relating to health and safety in your workplace, talk to your employer, manager/supervisor or a health and safety representative.

 

Try looking at this link to find out laws and legislation relevant to you: http://www.hse.gov.uk/pubns/law.pdf

 

Rules on personal hygiene in Hospitality

The Food Safety use better business book (General Food Hygiene) Regulations 1995 requires that:
‘Every person working in a food handling area shall maintain a high degree of personal cleanliness and shall wear suitable, clean protective clothing’ where appropriate - what does this mean?

There is a requirement that all food handlers ensure that their personal habits and practices, while at work, do not expose food to a risk of contamination.

Personal hygiene means that individual food handlers should ensure that they have high standards of personal cleanliness and develop clean habits to help reduce the risk of contamination. High personal standards of hygiene are essential, as there are a number of ways that the food handler can contaminate food. Food handlers are a cause of possible contamination, from the mouth, lips, nose, ears, skin, hair, hands, cuts, abrasions, sores, bowel and the gut.

What should food handlers do?

All food handlers should follow the rules on good practice while at work:

1. Cover all cuts and wounds with a waterproof dressing.
2. Keep hair clean and tied back and if necessary covered.
3. Keep hands clean.
4. Wash hands properly and frequently.
5. Wash hands: -

  • Before starting work;
  • Before handling cooked food;
  • After going to the toilet;
  • After handling rubbish and waste;
  • After any cleaning activity;
  • After blowing your nose, sneezing, coughing or touching your hair;
  • After smoking.

What should food handlers not do?

1. Smoke in a food area.
2. Wear jewellery that cannot be adequately and easily cleaned.
3. Wear pieces of jewellery, or ornate jewellery with stones, that can fall into food.
4. Wear nail varnish or false nails.
5. Bite nails.
6. Cough and sneeze over food.
7. Taste food with fingers.
8. Lick fingers when picking up wrapping materials.
9. Pick or scratch nose.
10. Blow into bags to open them.
11 Touch hair or scratch head while handling food.

 

Different types of Contamination

Have a go at matching the different types of hazards to the defined term, this will help with your understanding of food safety hazards. 
  • Nail polish chipping
    Physical Contamination
  • Bits of packaging
    Physical Contamination
  • Dirt
    Physical Contamination
  • Broken Glass
    Physical Contamination
  • Anti-Bacterial Spray
    Chemical Contamination
  • Bleach
    Chemical Contamination
  • Food poisoning bugs!
    Bacterial Contamination

Clothing, footwear and headgear

You must wear the correct uniform within your establishment, this is not only a company requirement but it also ensures that you comply with the law. Some uniform includes items that are for your personal protection, this is known as PPE (Personal Protective Equipment) and includes items such as a chef's hat, apron, hairnet and steel to cap shoes.

 

Why is it important to wear PPE in the workplace?

  • To avoid injury to yourself or others
  • To prevent cross contamination
  • To comply with legislation
  • To follow company policy

Read me: Ventilation in Kitchens- Publication from HSE

 

Who would you contact if you suspect a customer may require first aid assistance?

  • The manager on site
  • The Head Housekeeper
  • The Fire Safety Trainer
  • The Ambulance Service (999)

All Food Handlers must wash hands.....

  • After touching anything that could cause cross-contamination
  • After using cleaning chemicals
  • When using the toilet!
  • When cooking food

Your responsibilities under the Health and Safety at Work act

 

This help sheet will give you advice and guidance on your responsibilities under the Health and Safety at Work Act. It comes directly from www.hse.gov.uk. 

Fire Safety in Hospitality Establishments

Take a look at this interesting article below on Fire Safety:

 

 

Fire Safety: A Burning Issue for Hotels

Fire Safety: A Burning Issue for HotelsThere are over 45,000 hotels in the UK and fire safety is of paramount importance, not least because non-compliance with legislation can result in loss of life, loss of revenue, fines and imprisonment. Hotel Industry Magazine invites Fireco Conformance and Regulatory Affairs Manager, Tom Welland, to explain why fire safety remains high up on the hospitality agenda is an industry-wide issue.

From small B&Bs to large hotels, the main legal responsibilities are the same. Hotel owners and managers need to be aware of the Fire Safety Order (FSO); the current law in England and Wales. The FSO nominates one individual as the ‘Responsible Person’ for a building – generally deemed to be the owner, occupier or employer.

Quite often a hotel manager can be the designated Responsible Person without knowing it and without any fire safety knowledge or training. However, just because they are listed as the Responsible Person doesn’t mean they need to know everything about fire safety; someone else can be nominated to be a ‘Competent Person’ for the premises and receive training accordingly.

The ‘Responsible Person’ has a duty to fulfil the requirements of the FSO. Those requirements all stem from having a suitable and sufficient fire risk assessment. The hotel manager will need to prove that they have reduced fire risk as far as is reasonably practical and show that they have taken precautions to protect its guests and employees.

Do You Comply?

Non compliance with the FSO can have serious consequences, as one hotel owner recently discovered at his cost. In May 2014, Manjit Takhar, owner of the Bescot Hotel in Walsall, was jailed for 12 months for breaching fire safety regulations. An investigation into the premises revealed the fire exit on the first floor had been blocked by mattresses, in addition the fire alarms were deemed to be faulty. Obstructions were also discovered on the landing and the emergency lighting was inadequate.

Ensuring that means of escape routes are kept clear is one of the most important fire safety measures for a hotel.

Another important measure is to have fire doors fitted with automatic door closers. Recent Fireco research found that 64% of premises visited by the fire service had fire doors wedged open. Installing automatic door retaining devices such as a Dorgard or Freedor will ensure that fire doors close in the event of a fire alarm sounding, protecting those behind it from the dangerous spread of smoke and fire.

Staff training

Providing adequate training for hotel staff on how to identify and report fire risks will give the owner or manager the power to reduce and remove those risks. Training should start as part of an induction, with regular updates from then on.

Top tips:

  • Ensure that the fire risk assessment is kept as a live document, rather than a ‘tick-box’ exercise carried out once a year.
  • Regular checks of the building need to be made, e.g. that fire doors are still closing properly and the means of escape routes are kept clear of any obstacles.
  • Try to spread out fire training across the year. Regular training updates could involve evacuation drills, how to use a fire blanket, fire extinguisher training and how to change the lint filters in tumble dryers.
  • Keep an online diary of fire safety training with a sign-off for employees.
  • Make sure that everyone who comes into contact with the building is also trained in fire risks including agency staff, builders, cleaners and gardeners. They also need to understand the importance of keeping a fire door closed and not wedged open, and looking out for things like damage to fire doors, frayed wiring and blockages to means of escape routes.

Employees need to be made fully aware of the hotel evacuation strategy in order to be able to put this into practice in the event of a fire alarm sounding. The better trained your staff are, the more calm they are likely to be in the event of a fire, which can help save lives.

Ensuring your establishment provides for disabled and hard of hearing guests should also be high on the fire safety agenda. In addition to the FSO, every hotel owner also has a legal responsibility to comply with the Equality Act which replaced the Disability Discrimination Acts 1995 and 2005 (DDA) on October 1st 2010. Systems and/or fire safety products should be installed, such as a Deafgard, to ensure that disabled and hard of hearing guests are made aware of a fire alarm sounding and are able to evacuate the establishment quickly and safely.

The most important piece of advice is to make fire safety a part of everyday life for everyone that comes into contact with the hotel.

Your unit questions to be completed, please print and have a go!

 

Well done!

You have successfully completed Unit 1 of the course, use your knowledge gained to help you complete the worksheet handed to you by your assessor. 

Your completion of the unit questions will go towards the overall completion of this unit.

 

Thank you!