Are you a pub owner?
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 pubs.
→ Risk prevention proposals dedicated to pubs.
→ 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 36 occupational risk situations classified into 7 work units:
Room and/or terrace service (Waiter / Waitress)
Counter service (Barman / Barmaid)
Cleaning of premises
Receiving goods
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 cuts when serving in the dining room and/or on the terrace: Waiters frequently have to handle glasses, cups, saucers and potentially other types of crockery during their shifts. While there's no risk involved in handling all this undamaged crockery, things are quite different when pub customers break things, and you have to pick up the various pieces of glass or ceramic spilled on the floor. The more broken dishes there are during service, the greater the likelihood of injury to the waiter. If the waiter rushes to pick up the debris by hand, without taking the time to wear appropriate Personal Protective Equipment (cut-resistant gloves with EN388 marking), the risk of injury is greatly increased (it's better to use a dustpan and broom, rather than your hands). All sharp objects handled by servers are likely to cause superficial wounds, or deep wounds with damage to tendons and/or muscles. These wounds can be accompanied by significant haemorrhaging if a vein or aorta has been affected. What's more, any wound is likely to become infected if not disinfected quickly. In rarer cases, the damage can be severe, with severed limbs.
 
When preparing a hot drink in response to a customer's order: Bartenders can be exposed to the risk of skin burns. These burns can occur in a number of ways. Firstly, by accidental spillage of a liquid (e.g. boiling water from a tea) onto clothing or directly onto the skin. Secondly, by direct skin contact with hot crockery (e.g. a cup containing tea or coffee). These risks of skin burns will be present on a daily basis for counter staff. In winter, customers are more likely to order hot drinks than in summer. As a result, bartenders are more likely to get burnt during this period. An aggravating factor is the fact that the pub's first-aid kit does not contain a healing cream suitable for burns (e.g. biafine). Possible damage is mainly first-degree burns (erythema: the skin is red, dry and painful). In rarer cases, second-degree burns may occur (manifested mainly by the appearance of blisters), or even third-degree burns (cardboardy, white or brownish, insensitive skin with burning hairs). In waiters, these burns mainly affect the hands and forearms.
 
The danger of skin contact with chemicals when cleaning the premises: Pubs cleaners may be exposed to skin contact with the cleaning products they use. Most cleaning products are irritating and harmful to health (exclamation mark on the bottle). In addition to being irritating and harmful, some may also be toxic (skull and crossbones on the bottle), or even Carcinogenic and/or Mutagenic and/or Reprotoxic (bust of a person on the bottle). The risks associated with skin contact with chemical products are mainly present during use, but also during packaging (e.g. dilution in water before use) and storage (e.g. in the event of drips on the can). Not wearing Personal Protective Equipment (gloves) is therefore a factor that considerably increases exposure to risks. In the short term, possible damage resulting from skin exposure to cleaning products includes allergenic reactions, burns and skin irritation...
 
 
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 
_ "Catering: Risk assessment and key risk areas" by Health and Safety Executive.