Are you a caterer?
In search of a health and safety risk assessment tailored to your activity?
Do you need a pre-filled assessment to save you hours of work?
Want to be in compliance with safety regulations?
 
Our Health and Safety Risk Assessment is designed to meet your needs with:
→ A professional risk assessment totally specific to caterers.
→ Risk prevention proposals dedicated to caterers.
→ The integration of risks linked to the COVID-19 (Coronavirus) pandemic.
 
All this in an easily editable Excel format, allowing you to make personalized updates on your own.
 
FEATURES OF THE HEALTH AND SAFETY RISK ASSESSMENT 
 
This 5-page Excel file includes:
A Cover Page
A Company Information page
A presentation of the Risk Assessment Methodology used.
An occupational risks assessment tailored to your sector of activity.
A risk prevention schedule with all the different safety measures.

It contains 45 occupational risk situations classified into 7 work units:
Kitchen: Food preparation
Reception: Guest service
Cleaning: Kitchen and Reception
Vehicle: Loading - Unloading equipment
Road travel
Working environment
Work premises
 
☑ Complies with the employer's obligation to assess risks
(Regulation 3 of the Management of Health and Safety at Work Regulation 1999)
☑ Adheres to the General Principles of Prevention
(Schedule 1 of the Management of Health and Safety at Work Regulation 1999)
☑ Takes into account good practice and pitfalls in risk assessment
(Report RR151 from the Health and Safety Executive)
 
EXCERPTS FROM THE HEALTH AND SAFETY RISK ASSESSMENT 
 
The danger of sharp tools and machines: Caterers are exposed to a high risk of cuts. This is due to their need to use a wide range of sharp hand utensils (e.g. knives, peelers) and cutting tools (e.g. razors) to prepare ingredients such as vegetables. In addition to these sharp hand utensils, caterers may need to use electromechanical machines with rotating parts (e.g. slicers, mincers), particularly for meats. For caterers, the risk of cuts from sharp utensils and machines is a daily occurrence, particularly during the preparation of raw materials (vegetables, fruit, meat, fish). The risk of cuts will also be present once the service is over, when caterers have to clean and put away the utensils and cutting machines they have used during their service. The cutting utensils and machines used by caterers can cause superficial wounds, or deep wounds with damage to tendons and/or muscles. These wounds can be accompanied by severe hemorrhaging if a vein or aorta has been affected. What's more, any wound is likely to become infected if not disinfected quickly. Sometimes the damage can be much more serious, with severed limbs.
 
The danger of manual handling when loading and unloading equipment: Caterers frequently have to perform manual handling operations to load the delivery vehicle with all the supplies required for the reception. Once at their destination, they must also handle these supplies all the way to the reception hall. These supplies include all the equipment needed for the event: kitchen, service, etc. The risks associated with this handling are greater when the objects to be moved are heavy, or when the handling distance is long because access to the reception hall is poor. If the company is not equipped with handling aids (pallet truck, hand truck, etc.), the risks associated with handling are greater, as everything has to be transported by hand. In the short term, the possible risks are pain, particularly muscular pain, mainly affecting the upper limbs. In the long term, manual handling generates Musculoskeletal Disorders (MSD), which affect muscles, tendons and nerves in the upper limbs (shoulders, elbows, wrists) and spine (back pain, neck pain and lumbago).
 
The danger of noise during the service of certain receptions: The work of a caterer can sometimes take place in particularly noisy atmospheres. First of all, the conversations of guests at the various tables in the room add up to a constant background noise. The clinking of cutlery and crockery throughout the meal also adds to the noise. Finally, the addition of music or a speaker amplifies noise pollution. Caterers may be exposed to noise every day, but noise levels will vary greatly from one service to another, depending on the number of guests at the reception. The type of event will also have a considerable influence on the average noise level. For example, a company dinner will generally be much quieter than a wedding. Over the long term, exposure to noise causes irreversible damage: progressive occupational deafness.
 
 
A GUARANTEE OF THE QUALITY OF OUR HEALTH AND SAFETY RISK ASSESSMENT 
_ We're registered as Professional Risk Prevention Consultants.
_ Our team comprises graduate safety engineers.
_ Our documents are routinely checked by safety inspectors.
_ We frequently update our Occupational Risk Assessments.
 
RESOURCES 
_ "Safety in...Catering Premises" by Tameside Metropolitan Borough.