Compass STCCS 31 User manual

Compass UK & Ireland
Workplace Safety Management System
Safety Task Card
STCCS 31
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
1. Water in the sink should be at around 60C: hot enough to facilitate cleaning and cool enough to
prevent scalding.
2. Follow the safety precautions in the COSHH Task Card for the chemical being used. This includes
wearing PPE such as protective eyewear and gloves.
3. Do not overfill the sink with water to reduce the risk of splashing water onto the floor.
4. Wear gloves or gauntlets, a waterproof apron and slip-resistant footwear where appropriate.
5. Allow hot foods, liquids and equipment to cool before emptying and washing.
6. Items to be placed into sinks and not dropped in to avoid splashing water onto the floor.
7. Wash sharp knives and other sharp objects individually and never place them into sinks.
8. If glass or crockery breaks in the sink carefully remove items with gloved hands.
9. Broken glass, china and other sharp objects should be securely wrapped before placing in a bin
liner, or disposed of separately a rigid container.
10. Clean up spillages as they occur and use wet floor warning signs when appropriate.
Manual dishwashing
If you have any concerns, stop and speak with your line manager before proceeding.
What are the hazards and how might they harm?
What other precautions should be taken?
What PPE should the individual wear?
Clean up any spillages immediately
Wear PPE as prescribed in the Task Card for the cleaning chemical
you are using. This is likely to include gloves and goggles.
Burns/scalds from
contact with hot water
Burns/scalds from
contact with hot
equipment or crockery
Slip injuries from oil
spillages
Electric shock or burns
from incorrect use or
damaged/faulty equipment
Inhalation injury, burns,
skin irritation from
cleaning chemicals
Cuts/lacerations from
broken glass and crockery
WS.STC.CS.31.01

Compass UK & Ireland
Workplace Safety Management System
List any additional hazards or risks you have identified and control measures required to manage these.
Manual dishwashing continued
Safety Task Card
STCCS 31