Compass STCCS 05 User manual

Compass UK & Ireland
Workplace Safety Management System
Safe System of Work
What are the hazards and how might they harm?
What other precautions should be taken?
1. Portable equipment should be placed on a firm and level surface and should not be positioned
above range tops or ovens which would require the user to lean over potentially hot equipment.
2. Ensure plug sockets are close to the equipment and do not risk cables being overstretched and
potentially damaged.
3. Limit the use of oven shelves above eye level as much as possible, especially when hot liquids and
fats could spill from cooking containers when they are being lifted into or out of the oven.
4. Don’t stand in front of eye-level grills and salamanders unnecessarily, to avoid burns to the eyes
and face.
5. Never leave food unattended during cooking.
6. Do not place items on top of salamanders and other equipment.
7. Use oven cloths or gloves when handling hot equipment.
8. Use safe manual handling practices when moving equipment.
9. Isolate the equipment and allow it to cool before cleaning.
10. Regularly remove carbonised fat and food debris from equipment.
11. Clean up spillages as they occur and use wet floor warning signs when appropriate.
Burns/scalds from
contact with hot surfaces
or equipment
Slip injuries from spillages Back and muscle strain
from handling heavy items
Electric shock or burns from
incorrect use or
damaged/faulty equipment
Ignition of overheated food
or other flammable items
Clean up any
spillages immediately
Use of oven and contact grills
(including salamanders, griddles, panini/toastie/
wae/crepe makers)
If you have any concerns, stop and speak with your line manager before proceeding.
Safety Task Card
STCCS 05
Unit Managers – use page overleaf to list any hazards and control measures specific to your site which are not listed below
Use oven gloves or cloths
when handling hot items
WS.STC.CS.05.01

Compass UK & Ireland
Workplace Safety Management System
List any additional hazards or risks you have identified and control measures required to manage these.
Use of oven and contact grills continued
(including salamanders, griddles, panini/toastie/wae/crepe makers)
Safety Task Card
STCCS 05