G11T3W10 Offline

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G11T3W10 Restaurants and industrial kitchens are highly prone to accidents and injury. It is important to set and follow preventative measures so as to ensure employee safety at all times; especially whilst working in the kitchen. Health and Safety policies are formulated in order to ensure a safe environment and minimise potential hazards in the workplace. A safe and secure establishment benefits both the staff and its customers. Security and access Restaurants and other food serving outlets are prime targets for theft. Not only is cash from paying customers attractive to would be burglars, the kitchen and restaurant are also home to many valuable pieces of equipment and appliances. So, not only should all establishments be fitted with electronic alarm systems for gas and electrical leaks or fires, but for building security purposes as well. Access to and from the establishment should be safe, well lit and clearly marked as such. CCTV cameras should be installed at strategic areas of the restaurants (especially near cash registers), with customers being made aware that they are functioning. For establishments with a safe on premises, it is not advisable to have the combination or key stored anywhere near to the safe. Safe combinations should be changed each time an employee with access to the safe is terminated. When locking up, the restaurant should be checked for hidden spaces where people can hide, while walk-in freezers and coolers must be capable of being locked and unlocked from both inside and outside. All security equipment should be inspected periodically to ensure that it is working well. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

Rules for handling emergencies In every emergency situation, the source of the problem must be identified first, only then can problems be addressed...  After figuring out the source of the problem, it is important that a designated member of staff takes control of the situation  It is essential that the staff in charge follow the emergency procedures or crisis management plans that have been created to help handle such situations  Safety rules and regulations must be known by or accessible to all employees, staff and customers  The premises should be appropriately set up with signage, emergency information, first aid equipment and processes regarding what to do and who to call in the event of an emergency Handling different types of emergencies 1. Fire When a fire occurs in restaurant; it is important not to panic. Fire blankets and location specific extinguishers should be readily available for use; especially in areas of higher risk. Fire blankets should be used to smother the flames from burning fats or oils. Dry powder or multi-purpose extinguishers are common and can be used on electrical fires as well as others. Normally, especially in hospitality establishments, the fire services should be called as a preventative measure - this is to avoid severe or further incidents. 2. Violence Violence can occur between employees and the customers or customers with each other. It could be verbal abuse or involve fists, firearms, knives or other objects. Violence can be a result of street gangs or illegal dealings in the restaurants. The presence of a manager in the restaurant has proven effective in defusing and preventing violent acts. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

3. Armed Robbery Armed robbery offers a great opportunity for injury and death. Opening and closing hours are the most susceptible times for armed robbery attacks to place. To prevent this, restaurants should encourage payments using credit cards and cash should be kept at a minimum in the restaurants. It is heavily stressed that nobody should ever be left in a restaurant by themselves. Glossary Designated Someone or something appointed or given a specific post or role Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International