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Technical

Ventilation of kitchens in catering establishments.

This guidance provides information on ventilation requirements for kitchens. The guidance will assist caterers in assessing whether existing ventilation is adequate. It will also be useful for planning the ventilation specification for new or refurbished kitchens. The guidance advises on management as well as design and performance issues that are specific to catering.
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Gas safety in catering and hospitality.

This information sheet gives catering and hospitality businesses advice on some aspects of safety in the installation, use and maintenance of gas-fired equipment used for cooking. It answers some frequently asked questions and covers issues related both directly and indirectly to the use of gas, which have been a recent source of misunderstanding.
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Precautions at manually ignited gas-fired catering equipment.

This information sheet has been produced by the Health and Safety in Catering Industry Liaison Committee consisting of trade and professional associations, unions and enforcement authorities. It is intended that it will be reproduced through the members’ associations and other avenues to reach catering establishments. The guidance is issued by the Health and Safety Executive.
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Hydrocarbons in Commercial Refrigeration.

Hydrocarbons are environmentally friendly efficient refrigerants for use in commercial refrigeration. Hydrocarbons are not new and were developed as refrigerants in the early 19th century. However, hydrocarbons were quickly abandoned in favour of CFC refrigerants (R11, R12, R502) as they were easier to use having none of the flammability issues.
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Health & Safety

Slips and trips: The importance of floor cleaning.

Slips and trips are the most common cause of majorinjuries at work. Around 90% of these are brokenbones. The costs to industry are substantial (over £500million per year) and there is incalculable human costand suffering to those injured. Floor cleaning issignificant in causing slip and trip accidents, both tocleaning staff and others.
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The main health and safety law applicable to catering.

This information sheet brings together the main health and safety laws that apply to catering as at January As an employing caterer you must: 2006. Much health and safety legislation will not apply to caterers because of the limited nature of catering. This information sheet identifies what does apply and those (such as contractors and customers) so caterers can focus on that. It does not cover fire who might be affected by your activities, so far as safety, food hygiene or employment law.
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Maintenance priorities in catering.

Poor standards of maintenance are a major underlying cause of accidents in the catering industry. Including accidents that occur during maintenance work itself and cleaning, nearly two-thirds of accidents investigated in
catering stem from maintenance in one way or another.
In some cases the problem is a lack of any maintenance at all. All these accidents can be very costly, both in financial terms as well as in pain and suffering.
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Health and safety of children and young people in catering.

This information sheet outlines health and safety law specifically covering children and young people and gives guidance on how to apply it. It has been prepared because young people are more at risk of injury. There are many young people working in the catering industry, often on a casual or temporary basis or on work experience schemes.
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Key risk areas.

This information sheet is aimed at managers and supervisors in the catering and hospitality industry. Data from reported accidents reveals the priority areas for accident prevention in the industry are slips, trips, handling, cuts and exposure to hot and harmful substances.
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Floor cleaning.

Cleaning floors in kitchens is a routine procedure but, if not done correctly, can lead to surfaces that are slippery and dangerous to walk on. This information sheet provides tips on floor cleaning techniques that can reduce the risk of slips, useful if you are a chef, manager or business owner managing a floor cleaning system.
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Stop slips in kitchens.

Get a grip
How to choose suitable footwear for a kitchen environment Footwear can play an important part in preventing slips, especially in work situations where floors can’t be kept dry or clean.                       
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Good Practice.

This information is aimed at owners, managers and supervisors of businesses containing kitchens, eg hotels, restaurants, fast food outlets and takeaways, bars serving food and catering in all kinds of premises.
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Kitchen Hygiene
Basic information in kitchen hygiene, tips and pointers for a clean and safe environment.
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Stop Slips Poster.

Print off this download and pin on your HSE notice board.
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Preventing slips and trips at work.

Over a third of all major injuries reported each year are caused as a result of a slip or trip (the single most common cause of injuries at work). These cost employers over £512 million a year in lost production and other costs. Slips and trips also account for over half of all reported injuries to members of the public.
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Sharpening Knives.

Many accidents happen due to the inproper sharpening of knives. This guide outlines the correct methods.
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Tops Tips.

A few more tips on kitchen safety.
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