Staff Induction for Hospitality - Bars & Hotels | Health and Safety

Summary

This hospitality health and safety induction video provides essential information for new employees, contractors, and visitors. It covers key safety measures, including preventing slips, trips, and falls, manual handling, food hygiene, and safe use of kitchen equipment. The video emphasizes the importance of using personal protective equipment (PPE), reporting accidents, and knowing first aid procedures. Fire safety, waste management, and smoking rules are also addressed, with a focus on minimizing health and safety risks. Viewers are encouraged to complete a knowledge test to ensure understanding of these vital safety practices.

Takeaways

• 😀 Health and safety must be a priority for everyone on site, including employees, contractors, and visitors.
• 😀 Always be aware of slip, trip, and fall hazards; clean up spills immediately and use signage where necessary.
• 😀 Only authorized employees should handle deliveries and ensure that entrances and exits remain clear.
• 😀 Minimize manual handling; use equipment like hand trucks and two-person lifts for heavy or awkward objects.
• 😀 Food hygiene is critical; use food-grade gloves, wash hands regularly, and ensure allergen information is provided.
• 😀 Only trained and authorized staff should handle sharp objects like knives, and they must be stored securely after use.
• 😀 To reduce skin health issues, minimize direct contact with cleaning products and food by using protective gloves.
• 😀 Be aware of burns and scalds; use appropriate gloves when handling hot or cold surfaces and liquids.
• 😀 Handle glassware and bottles carefully, following the correct procedures to avoid cuts and lacerations in case of breakage.
• 😀 All work must be covered by a risk assessment and method statement, and appropriate personal protective equipment (PPE) must be worn.
• 😀 Report all accidents, incidents, and near-misses immediately to management to ensure safety measures are implemented and investigations are conducted.

Q & A

What is the primary focus of this health and safety induction?

The primary focus is to ensure that employees, contractors, and visitors understand the health and safety risks on-site and the measures in place to prevent harm.

What should you do if you notice a slip or trip hazard on-site?

If it's safe to do so, take action to remove the hazard proactively and place slip hazard signage where appropriate.

Who is allowed to handle deliveries on-site?

Only authorized employees can receive deliveries, and they must wear high-visibility clothing and follow safe working procedures.

What is the recommended procedure for manual handling?

Manual handling should be minimized by using hand or sack trucks, and a two-person lift should be used when handling large or awkward objects.

Who is authorized to use knives in the kitchen?

Only authorized staff members are allowed to use and sharpen knives, and they must follow the proper safety guidelines for handling them.

How should food hygiene be maintained on-site?

Food-grade gloves should be used, regular handwashing is necessary, and only trained personnel should manage food preparation and cooking.

What should you do if you spot broken glass on-site?

Take care when handling glassware and dishware, and follow the handling glass safely guide to reduce the risk of cuts and lacerations. In case of breakage, follow proper protocols for cleanup.

What are safety devices, and how should they be treated?

Safety devices, such as interlock devices, are essential to ensure safety on-site. They must never be tampered with, and any defects should be reported to your line manager immediately.

How should accidents, incidents, or near-misses be reported?

All accidents, incidents, and near-misses should be reported to your manager or supervisor immediately to enable containment controls and investigation protocols.

What should you do in case of a fire emergency?

In case of a fire emergency, follow the fire evacuation procedures, use fire extinguishing equipment as per the policy, and evacuate to the designated muster point. Fire wardens will assist during the evacuation.