Compass STCCS 38 User manual

Compass UK & Ireland
Workplace Safety Management System
Use of rotisseries
If you have any concerns, stop and speak with your line manager before proceeding.
1. Equipment should be on a stable and level surface, with good ventilation.
2. Keep clothing and oven cloths out of reach of rotating parts to prevent them from becoming entangled.
3. Use oven cloths or gloves when handling hot items and equipment.
4. Avoid sharp points and edges when placing food on the spit and when removing it.
5. When transferring food from the rotisserie take care to avoid fat dripping.
6. Take care when cleaning sharp points and edges.
7. Isolate the equipment and allow it to cool before cleaning.
8. Clean up spillages as they occur and use wet floor warning signs when appropriate.
What are the hazards and how might they harm?
Safety Card Heading
What other precautions should be taken?
Burns/scalds from contact
with hot surfaces or
equipment
Burns/scalds from contact
with hot food, hot liquids
and steam
Slip injuries from spillages Crush injuries, bruises,
abrasions and cuts as a
result of entanglement
Cuts or puncture wounds
from sharp points
Clean up any spillages
immediately
Use oven gloves or
cloths when handling
hot items
WS.STC.CS.38.01
Safety Task Card
STCCS 38
Safe System of Work
Unit Managers –use page overleaf to list any hazards and control measures specific to your site which are not listed below

Compass UK & Ireland
Workplace Safety Management System
Use of rotisseries continued
List any additional hazards or risks you have identified, and control measures required to manage these.
WS.STC.CS.38.01
Safety Task Card
STCCS 38