Time for a "Spring Clean"

By smei

Posted 08/04/16

Lighter evenings are upon us and it’s time for fish and chip shops to gear up for the busy summer months ahead. Of course, everything from health and safety to maintaining and cleaning equipment is a continual process, not something to look at just once a year. However, there is no harm at all in going back to basics once a year, to make sure risk assessments are up-to-date and nothing has slipped through the net.

So, take the time to make sure your livelihood is protected. Here are Fry Online Insurance Services’ top tips for "Spring Cleaning" your risk assessments:

1. Fire regulations – it’s good practice to review your fire risk assessment annually. For one thing, if a business fails to do a fire risk assessment, the courts can impose a fine, and insurance companies may decline a claim. Make sure the frying area has adequate fire extinguishing facilities in the near vicinity – these can include foam, dry powder and carbon dioxide extinguishers, and fire blankets – and be sure that they are checked regularly to maintain effective working order.

2. Equipment – check the safety features on your equipment are working properly, and that the equipment itself is in good order:

•    Make sure your frying range is fitted with a thermostatic shut-off switch and that it is working properly.

•    Check that frying equipment service and maintenance programmes are up-to-date and have been carried out by qualified engineers.

•    Check the general condition of all sump boxes, filters, traps, and grease removal devices – and make sure you understand your insurer’s requirements around weekly cleaning.

•    Ensure all extraction systems including flues, hoods, canopies, extraction motors, fans, and the entire length of any ducting is cleaned by a specialist contractor – this should be done once a year.

3. Housekeeping – ensure good practices are in place and that all employees understand them. For instance, check that:

•    All oily and greasy waste and cloths are kept in metal bins and removed from the premises at the end of every day.

•    Employees know to clean up as they go and do not leave any waste lying around.

•    You have a good storage area to keep any items not in use out of people’s way.

•    Staff always clean-up properly – cooking with hot oil and fat increases the risk of accidents in the workplace.

•    Spills and leaks of any kind are cleaned up immediately and the work area is thoroughly cleaned at the end of the day.

If necessary, create a simple employee handbook or poster that outlines what employees should do to help minimise risks.

Posted 08/04/16

Author: smei

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