| Document ID (ISN) | 64403 |
| CIS number |
95-962 |
| Year |
1995 |
| Convention or series no. |
HSE Catering Information Sheet No.2
|
| Author(s) |
Health and Safety Executive |
| Title |
Priorities for health and safety in catering activities |
| Bibliographic information |
HSE Books, PO Box 1999, Sudbury, Suffolk CO10 6FS, United Kingdom, Feb. 1995. 4p. 12 ref. |
| Abstract |
This information sheet describes the main causes of accidents in the catering industry with indications of the situations and equipment involved. A checklist outlines precautionary and preventive measures for the main risks: slips and trips; exposure to hazardous substances, hot surfaces and steam; struck by moving articles and hand tools; walking into objects; machinery; falls; fire and explosion; electric shock; transport. |
| Descriptors (primary) |
safety engineering; United Kingdom; canteens; hotel industry; group catering |
| Descriptors (secondary) |
falls of persons; slippery floors; manual lifting; scalds; data sheet; check lists; thermal burns |
| Document type |
F - Information notes, codes of practice, standards |
| Country / State or Province | United Kingdom |
| Subject(s) |
Commerce, services, offices
|
| Broad subject area(s) |
Industries and occupations
|
| Browse category(ies) |
Nutrition
Hotels and restaurants
|
