Compass UK & Ireland
Workplace Safety Management System
Safety Task Card
STCCS 18
Unit Managers – use page overleaf to list any hazards and control measures specific to your site which are not listed below
Safe System of Work
What are the hazards and how might they harm?
1. Check all food service counter equipment and heat lamps are in good working order before turning
on. Replace any cracked or damaged lamps.
2. Do not overload plug points or extension cables with multiple electrical equipment and ensure
there is no strain on extension cables.
3. Ensure surface-mounted equipment is placed on even flat surfaces and positioned away from the
edge of the counter surface.
4. Avoid trailing cables from electrical equipment used on the counter. Where cables do have to run
across a walkway ensure they are suitably covered, protected and attached to the floor to so that
they do not create a trip hazard.
5. Do not carry hot food long distances when replenishing food service counters. Use trolleys or other
manual handling aids where possible.
6. Always wear suitable gloves or gauntlets or use hot cloths to protect hands and arms when
carrying hot food to food service counters.
7. Use care when placing food onto hot plates and avoid touching the heated plate or lamps above.
8. Be mindful of congested areas and make way for colleagues passing through to ensure they have
sufficient space to safely pass or work.
9. If a heated lamp shatters or breaks during food service remove and discard all food items on
display and clean up all remnants of the glass using a vacuum or dustpan and brush before
resuming service.
10. Switch counters off and leave to fully cool before cleaning.
Food service counters
If you have any concerns, stop and speak with your line manager before proceeding.
What other precautions should be taken?
Use oven gloves or cloths
when handling hot items
Clean up any
spillages immediately
Cuts and lacerations
from sharp surfaces or
broken glass
Back and muscle strain
from manual handling
Slip injuries from spillages, trip
injuries caused by obstructions
Burns/scalds from contact
with hot surfaces,
equipment and utensils
Burns/scalds from contact
with hot food, hot liquids
and steam
WS.STC.CS.18.01
Electric shock or burns
from incorrect use or
damaged/faulty equipment
