Food Hygiene Inspection | CEH duplicate

• This report covers only those matters which were identified on today’s visit. It is not a formal notice requiring action to be taken but does describe contraventions of legislation and the action which you must take to remedy those breaches identified and the date by which such action must be taken.
  
  The food hygiene rating scheme includes a number of safeguards to ensure it is fair to businesses.
  These are:
  • Food Hygiene Rating Appeal
  • Food Hygiene Rating 'Right to Reply'
  • Hygiene Rating Re-inspection Request
  
  Hygiene Ratings of 5 are published on the Food Standards Agency website at www.food.gov.uk/ratings within 2 weeks. All other Ratings will be published 35 days after the date of inspection.
  
  You may request that the rating is published before this. Details can be found on the FSA website at: https://www.food.gov.uk/business-guidance/food-hygiene-ratings-for-businesses
  
  You are advised that under the Freedom of Information Act 2000 and the Environmental Information Regulations 2004, reports and correspondence relating to your premises may be made available if a request is made to the Council.
  
  Further information and guidance, including information on your right to reply to or appeal a food hygiene rating can be found on our website at:
  
  In the case of dispute or disagreement with the actions taken by the inspecting officer you can contact

• Trading Name

• Address

  Select

• Address:

• Date and time of premises visit

  Date

• End of page

Business Details

• Person spoken to

• Role

• Previous inspection rating

  Select 5 4 3 2 1 0 Not known/N/A New premises

  • 5
  • 4
  • 3
  • 2
  • 1
  • 0
  • Not known/N/A
  • New premises

• Full name of food business operator/ Ltd Co/Plc

• Primary business email address

• Primary telephone number

• Is the business a limited company?

  Yes

  No

• Registered office address

• Registered office email address

• Best address to send a copy of the report to

Additional contact information

• Name of contact

• Contact details

• End of page

Business Activity

• Change of Food Business Operator since the last inspection/registration form?

  Select Yes (has registered) No "New Business" (hasn't registered)

  • Yes (has registered)
  • No
  • "New Business" (hasn't registered)

• Register business at time of inspection using https://register.food.gov.uk/new/

• Primary Authority agreement in place?

  Yes

  No

  Not known

• Local Authority name:

• If there is an inspection plan in place ensure it is followed

• Description of the business (nature, scale, operations) and whether they have changed since the last inspection

• Approximate number of customers in a busy day

  Select less than 20 20-50 50-100 100-250 250-500 500-1000 1000+

  • less than 20
  • 20-50
  • 50-100
  • 100-250
  • 250-500
  • 500-1000
  • 1000+

• Vulnerable groups predominately catered for?

  Yes

  No

• Details:

  Select Elderly Under 5 Sick/immuno-compromised

  • Elderly
  • Under 5
  • Sick/immuno-compromised

• Number of staff that prepare open food (incl part-time)

• Are there more than five staff in total?

  Yes

  No

Opening Hours

• Regular opening hours

  Yes

  No

• Details:

• Details:

• Any off-site activities?

  Yes

  No

• Details of off-site activities (used by other persons/groups?)

• Are the premises used for catering purposes by other persons/groups?

  Yes

  No

• Name and contact details of other groups who use the premises

• Are foods prepared at the premises and sold onto other businesses

  Yes

  No

• Details of foods supplied to other businesses (e.g. volume and % of total sales)

• Does the premises require approval if supplying businesses with food of animal origin?

• Was the business risk rated C or D during its previous inspection

  Yes

  No

  New

  Not known

• Was the premises previously given a rating of 4 "Good" or 5 "Very good" during its previous inspection

  Yes

  No

  Not known

• Was the previous inspection carried out as a "full inspection"

  Yes

  No

• Undertake partial inspection looking at Food Safety Management System, Cleaning and Equipment, Structure, and an additional section. If non-compliance is identified revert to full inspection.

• Additional area to focus on during intervention

  Select Deliveries Ambient storage Chilled storage Frozen storage Food preparation and defrosting Personal hygiene Cooking/reheating temperature control Cooling Hot holding/cold holding/display Pest control

  • Deliveries
  • Ambient storage
  • Chilled storage
  • Frozen storage
  • Food preparation and defrosting
  • Personal hygiene
  • Cooking/reheating temperature control
  • Cooling
  • Hot holding/cold holding/display
  • Pest control

High-risk Processes

• Any high-risk processes?

  Yes

  No

  N/A
High-risk Processes

• High risk processes carried out

  Select Vacuum packing/modified atmospheric packaging Sous vide Sashimi (raw fish served with sushi rice) Offal products (e.g. liver) Steak tartare/carpaccio/etc Lightly cooked burgers Sushi rice (sushi-meshi) Live shellfish Cook chill/freeze Lightly cooked pork Other (list)

  • Vacuum packing/modified atmospheric packaging
  • Sous vide
  • Sashimi (raw fish served with sushi rice)
  • Offal products (e.g. liver)
  • Steak tartare/carpaccio/etc
  • Lightly cooked burgers
  • Sushi rice (sushi-meshi)
  • Live shellfish
  • Cook chill/freeze
  • Lightly cooked pork
  • Other (list)

• Business aware of the relevant hazards

  Yes

  No

  N/A

• Description of food vacuum packed

• Is the business supplying a maximum shelf life of 10 days

  Yes

  No

  N/A

• Are there additional controls in place

  Yes

  No

  N/A

• Display guidance

• The potential food safety hazards associated with vacuum packing is the growth of Clostridium botulinum. Suitable documented HACCP based procedures must be in place and the procedures should take into account current Food Standards Agency Guidance on vacuum packed and modified atmosphere packed foods. The shelf life of such products should normally be limited to 10 days if suitable additional controls are not in place. The guidance is available from: http://www.food.gov.uk/multimedia/pdfs/publication/vacpacguide.pdf

• What type of food is vacuum packed

  Raw

  Cooked/ready to eat

  Both

• Are separate vacuum packing machines used for raw and ready to eat foods

  Yes

  No

  N/A

• Display guidance

• Dual use for complex equipment cannot be implemented safely even when cleaning and disinfection is applied in accordance with best practice. Where such machinery is used for preparing ready-to-eat foods it should be located in a designated clean area where there is no risk from cross-contamination via splashes, hands, clothing packaging or other equipment and should never be used for packing raw foods

• Business aware of the relevant hazards

  Yes

  No

  N/A

• Food cooked under vacuum

• Adequate time and temperature combinations followed

  Yes

  No

• Business aware of the relevant hazards

  Yes

  No

  N/A

• Is farmed fish being used

  Yes

  No

  Not known

• Is fish frozen to at least -20°C for at least 24 hours

  Yes

  No

  N/A

• Are there records in place to show this

  Yes

  No

  N/A

• Display guidance

• Sashimi and sushi containing raw fish is a particularly high risk food as the fish is consumed raw. Raw fish may contain harmful parasites and therefore all your fishery products, which are going to be eaten raw, with the exception of cold smoked salmon and other farmed fish, must have been frozen for at least 24 hours at a temperature lower than -20°C.
  
  Farmed fish are fish that are bred and cultivated for the purpose of eating as opposed to fish that are harvested from the wild/natural environment.
  
  If the fish you use is farmed fish, you are advised to obtain written confirmation from your supplier and retain it for your records
  

• Do approved suppliers operate to a locally or internationally recognised standard

  Yes

  No

  N/A

• Standard supplier operates to

  Select British Retail Consortium (BRC): Global Standard for Food Safety EFSIS/SAI Global National Association of Catering Butchers ISO 22000:2005 Food Safety Management SALSA Safe and Local Supplier Approval Other (list)

  • British Retail Consortium (BRC): Global Standard for Food Safety
  • EFSIS/SAI Global
  • National Association of Catering Butchers
  • ISO 22000:2005 Food Safety Management
  • SALSA Safe and Local Supplier Approval
  • Other (list)

• Are fish used which are suceptible to scromboid fish poisoning

  Yes

  No

  N/A

• Is the fish kept at 4°C or below throughout the food chain

  Yes

  No

  N/A

• Display guidance

• The following are examples of fish that may be susceptible to scromboid food poisoning, the list should not be considered exhaustive:
  
  • Mackerel
  • Tuna
  • Sardines
  • Anchovies
  • Bluefish
  • Mahi-mahi
  • Bonito
  
  Histadine is a chemical that exists naturally in many types of fish. However, once a fish has been caught it must be stored at very low temperatures to prevent a process which converts histadine to histamine. Once histamine has formed it will not be removed by further processing such as cooking.
  

• Business aware of the relevant hazard

  Yes

  No

  N/A

• Business aware of the relevant hazards

  Yes

  No

  N/A

• Aware of the FSA LTTC Burger Guidance

  Yes

  No

  N/A

• Product being processed to an equivalent four log reduction

  Yes

  No

  N/A

• Approved supplier used for mince intended for LTTC

  Yes

  No

  N/A

• Sear and shave or sear and mince carried out

  Yes

  No

  N/A

• Validation taking place at appropriate intervals

  Yes

  No

  N/A

• Display guidance

• Unlike a steak where harmful bacteria including the potentially fatal E. coli 0157 can be found on the outer surfaces, the centre of burgers, meatballs, meat pies and rolled meat joints may also contain these bacteria.
  Guidance from the Food Standards Agency states that beef burgers should be cooked to a core temperature of 70oC for 2 minutes or an equivalent time/temperature combination. If this guidance is not followed then it is essential that you put suitable HACCP based controls in place that are validated and supported by current scientific advice.
  

• Business aware of the relevant hazards

  Yes

  No

  N/A

• Sushi rice stored outside of temperature control for more than four hours

  Yes

  No

  N/A

• Acidification as additional control

  Yes

  No

  N/A

• pH monitored

  Yes

  No

  N/A

• pH level monitored

• Rice probed in several areas

  Yes

  No

  N/A

• pH recorded

  Yes

  No

  N/A

• Yes

  No

  N/A

• Display guidance

• In order to control bacteria in sushi rice it is important that the correct quantity of rice vinegar, sugar, salt and water is added to the rice. The sushi rice should be acidified to a pH of 4.6. It is recommended that the business monitors and records the pH of sushi rice using a pH meter, pH paper or pH strips so that they can ensure that your recipe is suitable. Once they have made the vinegar mixture they can then dip the pH strip into the mixture in order to check the pH. If cooked rice is not acidified it must be held at a temperature below 8 o C or above 63 o C.

• Bamboo mats in use

  Yes

  No

  N/A

• Bamboo mats covered in cling film

  Yes

  No

  N/A

• Business aware of the relevant hazards

  Yes

  No

  N/A

• Are they coming from an approved source

  Yes

  No

  N/A

• Health mark labels retained for at least 60 days

  Yes

  No

  N/A

• Checks carried out to ensure "duds" disposed of

  Yes

  No

  N/A

• Display guidance

• Live shellfish such as oysters, clams, mussels, scallops etc, are a particularly high risk food as they some are consumed raw and they are frequently implicated in cases of food poisoning as they are filter feeders and may ingest viruses during the process of feeding. It is therefore a legal requirement that they come from an approved source. In order to prove that these products have been obtained from an approved source it is a legal requirement to retain the health mark label that accompanies the product for 60 days. This also helps to facilitate a thorough investigation as well as a product withdrawal or recall in the event of a food poisoning incident.

• Business aware of the relevant hazards

  Yes

  No

  N/A

• Description of process

• Business aware of relevant hazards

  Yes

  No

• List items served

• Business aware of relevant hazards

  Yes

  No

• Is the product thoroughly cooked

  Yes

  No

• Display guidance

• Approximately 65% of raw poultry will be contaminated with Campylobacter, a bacteria that causes food poisoning. Campylobacter remains the largest cause of food related illness in the UK. It is therefore essential that adequate time/temperature control is in place to ensure that this bacteria is killed during the cooking process. The chosen time/temperature combination should be capable of killing this bacterial in all parts of the product. Ideally all parts of the product should reach 75oC for 30 seconds or an equivalent time/temperature combination. If this guidance is not followed then it is essential that you put suitable HACCP based controls in place that are validated and supported by current scientific advice. Where an equivalent time/temperature combination is used it is recommend that an equivalence chart is displayed for ease of reference. High risk foods susceptible to the emergence of Campylobacter also include:
  
  • Chicken liver parfait or pate
  • sautéed chicken livers
  

• Product thoroughly cooked

  Yes

  No

  N/A

• Display guidance

• The potential presence of the parasitic roundworm Trichinella spiralis, whose cysts may be present in pork, may survive the cooking if the process leaves the finished product undercooked. It is recommended, that as a control, the cooking of pork and meat from wild animals (e.g. boar) should be done thoroughly, to a core temperature of at least 70oC.

• End of page

• Does the business have a HACCP system in place?

  Yes

  No

  Partially (note limitations)

• Details on Food Safety Management System (appropriate controls, monitoring, failings, concerns)

• Note Limitations

Allergen Information

• Is allergen information required?

  Yes

  No

• Does the business carry out PPDS? (pre-packed for direct sale)

  Yes

  No

• Display guidance on PPDS

  Yes

  No

• What should be on the label:
  https://www.food.gov.uk/business-guidance/labelling-guidance-for-prepacked-for-direct-sale-ppds-food-products#what-to-include-on-a-food-label
  
  • Name of Food
  • Ingredients list in descending order of weight. The list of ingredients must be headed or preceded by a suitable heading which consists of, or includes, the word ‘ingredients’
  • Allergenic ingredients emphasised
  • QUID for meat products (There are exemptions to providing QUID, as outlined in Regulation 7(3) of the Food Information Regulations 2014. This includes ready-to-eat food sold by mass caterers)
  • Precautionary allergen information from ingredients
  • Precautionary allergen labelling following premises risk assessment where PPDS product is prepared
  
  Precautionary allergen labelling:
  Precautionary allergen information from ingredient suppliers must be passed on to the consumer. This precautionary allergen labelling often appears as “may contain” or “not suitable for” information on packaging. This should be included on the label. The business should also include their own precautionary allergen labelling on the label re; their own premises following a risk assessment.
  
  NB
  Distance selling: PPDS requirements do not apply to distance selling
  
  NB
  Small packaging
  If the largest surface area of the packaging is less than 10 centimetres squared (roughly 3.2cmx3.2cm) businesses do not have to produce a PPDS label with all ingredients and the allergens emphasised. If a full label is not produced the business must still make the ingredients information available in some form (advise that this should be in writing that is not on the packaging). The name of the food and mandatory allergen information must still be on the label. The allergen labelling to be as a ‘contains’ statement, for example ‘Contains: Milk, Egg and Wheat’.
  
  NB
  It is advised that businesses include allergen information for PPDS products in their allergen information/matrices. They could have a section for PPDS.
  
  NB
  An allergy advice statement could be used on the product label to explain how allergens are emphasised within the ingredients list. For example: ‘Allergy advice: for allergens, see ingredients in bold’ or ‘Allergy advice: for allergens, including cereals containing gluten, see ingredients highlighted in blue.’
  

• Details on allergen control measures (sign posting, record keeping, training)

Training

• Area Assessed

  Yes

  N/Ass

  N/App

• Details on training and any issues of concern?

Pest Control Contract

• Is there a pest control contract in place?

  Yes

  No

  N/A

• Any issues of concern with pest control measures (frequency of checks, report review, in-house checks, reporting and escalation process, etc.)?

• End of page

Suppliers and Receipt

• Area Assessed

  Yes

  N/Ass

  N/App

• Any issues of concern with suppliers and receipt (invoice retention, delivery checks, record keeping, etc.)?

Ambient Storage

• Area Assessed

  Yes

  N/Ass

  N/App

• Any issues of concern with ambient storage (stock rotation, storage of allergens, etc.)?

Chilled Storage and Display

• Area Assessed

  Yes

  N/Ass

  N/App

• Any issues of concern with chilled storage and display (temperature monitoring, recording, stock rotation, etc.)

Inspector temperature check undertaken

• Description of fridge/chiller

• Temperature °C

Frozen Storage

• Area Assessed

  Yes

  N/Ass

  N/App

• Any issues of concern with frozen storage (temperature monitoring, recording, stock rotation, etc.)?

Inspector temperature check undertaken

• Location of freezer

• Temperature °C

Defrosting

• Area Assessed

  Yes

  N/Ass

  N/App

• Any issues of concern with defrosting (methods used, checks to ensure food is thoroughly defrosted, etc.)?

• Are checks carried out to ensure food is thoroughly defrosted?

  Yes

  No

Food Preparation

• Area Assessed

  Yes

  N/Ass

  N/App

• Any issues of concern with food preparation (separation, condition of equipment, etc.)?

• End of page

Cooking/Reheating

• Area Assessed

  Yes

  N/Ass

  N/App

• Any issues of concern with cooking/reheating process (controls, monitoring, probe use, disinfection and calibration, etc.)?

• Are checks adequate?

  Yes

  No

• Are separate utensils used for handling raw foods and cooked foods during the cooking process

  Yes

  No

  N/A
Inspector temperature check undertaken

• Description of item probed

• Temperature °C

Cooling

• Area Assessed

  Yes

  N/Ass

  N/App

• Any issues of concern with cooling methods (procedure, monitoring, recording, etc.)?

Hot Holding or Display

• Area Assessed

  Yes

  N/Ass

  N/App

• Is food hot held or displayed hot for more than two hours

  Yes

  No

• Any issues of concern with hot holding (time/temperature monitoring, recording)?

Inspector temperature check undertaken

• Description of hot held food probed

Temperature °C

Cold Holding or Display

• Area Assessed

  Yes

  N/Ass

  N/App

• Is any chilled food on display for over 4 hours

  Yes

  No

• Any issues of concern with cold holding/display (time/temperature monitoring, recording, etc.)?

Ambient Display or Service

• Area Assessed

  Yes

  N/Ass

  N/App

• Any issues of concern with ambient display (protection from contamination, procedure for leftovers)?

Delivery to customers

• Area Assessed

  Yes

  N/Ass

  N/App

• Any issues of concern with delivery to customers (delivery service, range, provider)?

• End of page

Cleaning and Equipment

• Area Assessed

  Yes

  N/Ass

  N/App

• Any issues of concern with cleaning and equipment (cleaning schedule, procedure, standard of cleanliness, cleaning chemicals and materials, condition of equipment, etc.)?

Structure and Design

• Structure suitable and in good repair

  Yes

  No

  N/A

• Any issues of concern with structure and design (lighting, ventilation, sink and wash hand basin set-up, water supply, drainage)?

• Evidence of pests

  Yes

  No

• Any issues of concern with pest control (potential entry points, pest proofing, etc.)?

Personal Hygiene

• Area Assessed

  Yes

  N/Ass

  N/App

• Any issues of concern with personal hygiene measures (protective clothing, method of cleaning, fitness to work policy, etc.)?

W.C and Staff Changing Area

• Area Assessed

  Yes

  N/Ass

  N/App

• Any issues of concern with W.C and staff changing (condition of toilets, hand washing facilities, area for staff changing, etc.)?

Waste Management

• Commercial waste contract in place

  Yes

  No

  N/A

• Any issues of concern with provisions for waste (storage facilities, waste oil collection, waste invoices, etc.)?

• End of page

Food Hygiene

• undefined

Structure

• undefined

Confidence In Management

• undefined

Other Notes

• Notes

• End of page

• End of page

Health and Safety

• Health and safety hazards identified

  Yes

  No

  N/A

• Detail:

• Display guidance on MECs (matters of evident concern) and MPMCs (matters of potential major concern)

  Yes

  No

• MECs are defined as those that create a risk of serious personal injury or ill-health and which are observed (i.e. self-evident) or brought to the attention of FOD staff.
  
  MPMCs are those which have a realistic potential to cause either multiple fatalities or multiple cases of acute or chronic ill-health. An indicative, rather than exhaustive, list of issues is given at the end of this document.
  
  As has always been required, inspectors should continue to deal immediately with any MEC that they encounter at their visits, whether or not these are related to their planned inspection or investigation. It is expected that all MECs identified should normally either result in a notice or prosecution (in line with EMM requirements) or referral to another enforcing authority (e.g. for general fire precautions).
  

• Matters of evident concern identified

  Yes

  No

• Detail:

• Matters of potential major concern identified

  Yes

  No

• Detail:

Project Info: Gas Safety

• Does the business use gas?

  Yes

  No

  N/A

• Has a gas safe registered engineer carried out an inspection and/or servicing on the gas appliances within the last year

  Yes

  No

• Is the most recent gas safety report available for review

  Yes

  No

• End of page

• Associated Accommodation

  Yes

  No

• Is the landlord the FBO

  Yes

  No

  Not known

• Detail of landlord if known:

• Location

  Select Above business Below business Rear of business Within business Outbuilding Other

  • Above business
  • Below business
  • Rear of business
  • Within business
  • Outbuilding
  • Other

• Detail

• Separate entrance to business

  Yes

  No

• Detail:

• Number of occupants

  1-2

  3+

  Not known

• Smoke/heat detector located in the business

  Yes

  No

  Not known

• Poor Conditions

  Yes

  No

• Detail:

• Other Comments:

• End of page

• Purpose of visit

  FHI (full)

  FHI (partial)

  New premises inspection

  Rescore

• Areas inspected (note limitations)

• Documentation and/or other records examined

  Select Food safety management system Daily diary/opening & closing checks Temperature records Allergen information Probe calibration Training records Cleaning schedules Pest control Invoices Waste oil None Other

  • Food safety management system
  • Daily diary/opening & closing checks
  • Temperature records
  • Allergen information
  • Probe calibration
  • Training records
  • Cleaning schedules
  • Pest control
  • Invoices
  • Waste oil
  • None
  • Other

• Details:

• Samples taken

  Yes

  No

• Description of samples taken:

• Summary of intended action(s)

  Inspection report

  Letter

  Hygiene Improvement Notice

  Voluntary Closure

  Emergency Closure

Food Hygiene and Safety

• undefined

• Timescale for compliance

  Select Immediate and ongoing One day One week One month Two months See above for individual timescales Other

  • Immediate and ongoing
  • One day
  • One week
  • One month
  • Two months
  • See above for individual timescales
  • Other

• undefined

Structural Requirements

• undefined

• Timescale for compliance

  Select Immediate and ongoing One day One week One month Two months See above for individual timescales Other

  • Immediate and ongoing
  • One day
  • One week
  • One month
  • Two months
  • See above for individual timescales
  • Other

• undefined

Confidence In Management

• undefined

• Timescale for compliance

  Select Immediate and ongoing One day One week One month Two months See above for individual timescales Other

  • Immediate and ongoing
  • One day
  • One week
  • One month
  • Two months
  • See above for individual timescales
  • Other

• undefined

• Legal Requirements: This report covers only those matters which were identified on today’s visit. It is not a formal notice requiring action to be taken but does describe contraventions of legislation and the action which you must take to remedy those breaches identified. Legal requirements must be complied with by the given timescale(s).
  
  If you are unclear about what is required or are having difficulty completing the works within the given timescale, please contact the inspecting officer whose contact details can be found in the "Inspecting officer details" section.

Food Hygiene and Safety

• undefined

Structural Requirements

• undefined

Confidence in Management

• undefined

• Recommendations: These matters are included for information only and are designed to encourage good practice. They may however help you to demonstrate compliance with the law. These matters do not affect your food hygiene rating scheme score.

Other Comments

• undefined

• undefined

• Timescale for compliance

  Select Immediate and ongoing One day One week One month Two months See above for individual timescales Other

  • Immediate and ongoing
  • One day
  • One week
  • One month
  • Two months
  • See above for individual timescales
  • Other

• undefined

• undefined

  Select A-E F-H I-M N-Sp St-V W-Z *

  • A-E
  • F-H
  • I-M
  • N-Sp
  • St-V
  • W-Z
  • *

• undefined

  Select Access and Egress (AE) Accidents (AC) Asbestos (AS) Cleanliness (CL) Control of Contractors (CC) COSHH (CO) Displays (DI) Display Screen Equipment (DSE) Electricity (EL) Employers Liability Insurance (ELI) Expectant Mothers (EM) Explosive Atmospheres (EA)

  • Access and Egress (AE)
  • Accidents (AC)
  • Asbestos (AS)
  • Cleanliness (CL)
  • Control of Contractors (CC)
  • COSHH (CO)
  • Displays (DI)
  • Display Screen Equipment (DSE)
  • Electricity (EL)
  • Employers Liability Insurance (ELI)
  • Expectant Mothers (EM)
  • Explosive Atmospheres (EA)

• Clear means of access and egress must be maintained at all times, especially along emergency escape routes.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• Accident Book

  Accident Procedure

• A suitable accident book should be provided on the premises. This is a requirement if you have more than ten employees. This is to record any injury resulting from an incident or accident affecting yourself, any employee, and/or people not in your employment. You should include the flowing details: -
  a. Date of accident
  b. Person affected
  c. Job title of person affected
  d. Incident/ accident description
  e. Location of incident/ accident
  f. First aid/ treatment administered
  g. Any action taken as a result
  
  If an employee suffers an injury that leads them to be absent, or unable to do their full range of normal duties for more than three consecutive days then a record of the accident must be kept.
  (The Social Security Act 1975), (The Social Security (Claims and Payments) Regulations 1979), (The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995) and (The Health and Safety (First Aid) Regulations 1981 and associated guidance)

• If an employee suffers an injury which results in them being away from work or unable to do the full range of their normal duties for more than seven days (including any days that they wouldn’t normally be expected to work such as, weekends, rest days or holidays) not counting the day of the injury itself, you must report the fact to the Incident Contact Centre by either:
  
  Phone 0845 3009923
  Fax 0845 3009924
  Internet www.riddor.gov.uk
  Email riddor@natbrit.com
  Post Incident Contact Centre, Caerphilly Business Park Caerphilly CF83 3GG
  
  The report must be made within 15 days of the accident occurring. In cases of a reportable death, serious injury, or dangerous occurrences, you must notify the enforcing authority immediately.
  (The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013)
  
  Specified Injuries to Workers (Regulation 4)
  
  • Fracture other than to fingers, thumbs or toes
  • Amputation
  • Any injury likely to lead to permanent loss of sight or reduction in sight
  • Any crush injury to the head or torso causing damage to the brain or internal organs
  • Serious burns (including scalding) which:
  • covers more than 10% of the body
  • causes significant damage to the eyes, respiratory system or other vital organs
  • Any scalping requiring hospital treatment
  • Any loss of consciousness caused by head injury or asphyxia
  • Any other injury arising from working in an enclosed space which:
  • Leads to hypothermia or heat-induced illness
  • Requires resuscitation or admittance to hospital for more than 24 hours.
  

• Management of Asbestos

  Removal of Asbestos

  Licensing of Asbestos

  Training Relating to Asbestos

  Asbestos Records

• If you own, occupy, manage or have responsibilities for premises, which may contain asbestos, you will either have:
  
  A legal duty to manage the risk from this material; or
  A duty to co-operate with whoever manages that risk
  
  This requires you to manage the risk from asbestos by:
  
  • Finding out if there is asbestos in the premises, its amount and what condition it is in;
  • Presuming materials contain asbestos, unless you have strong evidence that they do not;
  • Making and keeping up to date, a record of the location and condition of the asbestos containing materials (ACM’s) or presumed ACM’s in your premises;
  • Assessing the risk from the material;
  • Preparing a plan that sets out in detail how you are going to manage the risk from this material;
  • Taking the steps needed to put your plan into action;
  • Reviewing and monitoring your plan and the arrangements made to put it in place; and
  • Providing information on the location and condition of the material to anyone who is liable to work on or disturb it.
  (The Control of Asbestos Regulations 2012)

• When working with asbestos or carrying out work that may disturb asbestos, employers and the self-employed are required to prevent exposure to asbestos fibres. Where this is not reasonably practicable, they must make sure that exposure is kept as low as reasonably practicable by measures other than the use of respiratory equipment. The spread of asbestos must be prevented.
  
  Worker exposure must be below the airborne exposure limit (Control Limit). There is a single Control Limit for all types of asbestos of 0.1 fibres per cm3. A Control Limit is a maximum concentration of asbestos fibres in the air (averages over any continuous 4 hour period) that must not be exceeded.
  
  In addition, short-term exposures must be strictly controlled and worker exposure should not exceed 0.6 fibres per cm3 of air averaged over any continuous 10-minute period using respiratory protective equipment if exposure cannot be reduced sufficiently using other means.
  
  Work methods that control the release of fibres such as those detailed in the HSE’s Asbestos Essentials task sheets must be used.
  (The Control of Asbestos Regulations 2012)

• Most asbestos removal work must be undertaken by a licensed contractor, but any decision on whether particular work is licensable is based on the risk. Work is only exempt from licensing if:
  
  the exposure of employees to asbestos is sporadic and of low intensity (but exposure cannot be considered to be sporadic and of low intensity if the concentration of asbestos in the air is liable to exceed 0.6 fibres per cm3 measured over 10 minutes); and
  it is clear from the risk assessment that the exposure of any employee to asbestos will not exceed the control limit; and
  the work involves:
  
  short, non-continuous maintenance activities. Work can only be considered as short, non-continuous maintenance activities if any one person carries out work with these materials for less than one hour in a seven-day period. The total time spent by all workers on the work should not exceed a total of two hours.
  
  removal of materials in which the asbestos fibres are firmly linked in a matrix. Such materials include: asbestos cement; textured decorative coatings and paints which contain asbestos; articles of bitumen, plastic, resin or rubber which contain asbestos where their thermal or acoustic properties are incidental to their main purpose (e.g. vinyl floor tiles, electric cables, roofing felt) and other insulation products which may be used at high temperatures, but have no insulation purposes, for example gaskets, washers, ropes and seals.
  
  encapsulation or sealing of asbestos-containing material which are in good condition, or
  
  air monitoring and control, and the collection and analysis of samples to find out if a specific material contains asbestos.
  
  If the work is licensable you have a number of additional duties. You need to:
  
  • Notify the enforcing authority responsible for the site where you are working (for example the HSE or the local authority)
  • Designate the work area (see regulation 18 for details)
  • Prepare specific asbestos emergency procedures; and
  • Pay for your employees to undergo medical surveillance
  
  The Asbestos Regulations require any analysis of the concentration of asbestos in the air to be measured in accordance with the 1997 WHO recommended method.
  (The Control of Asbestos Regulations 2012)
  
  From April 2007, a clearance certificate for re-occupation may only be issued by a body accredited to do so. At the moment, such accreditation can only be provided by the United Kingdom Accreditation Service (UKAS)

• Mandatory training is required for anyone liable to be exposed to asbestos fibres at work. This includes maintenance workers and others who may come into contact with or who may disturb asbestos (e.g. cable installers) as well as those involved in asbestos removal work.
  (The Control of Asbestos Regulations 2012)

• Brief written records should be kept of non-licensed work, which has to be notified e.g. copy of the notification with a list of workers on the job, plus the level of likely exposure of those workers to asbestos. This does not require air monitoring on every job, if an estimate of degree of exposure can be made based on experience of similar past tasks or published guidance.
  (The Control of Asbestos Regulations 2012)

• Every workplace and the furniture, furnishings and fittings therein, shall be kept sufficiently clean. The surfaces of floors, walls and ceiling of all workplaces inside buildings, shall be capable of being kept sufficiently clean. So far as is reasonably practicable, waste materials shall not be allowed to accumulate in the workplace, except in suitable receptacles.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• You should ensure that your cleaning contractor has carried out a risk assessment in relation to the cleaning chemicals that they may bring in to the premises. They should inform you of any risks that they may introduce to the workplace. You must also inform the contractor of any health and safety policies and procedures, and provide them with any information on the risks to them, which you have identified in your risk assessment and the safety measures that you have in place to address those risks.
  (The Management of Health and Safety at Work Regulations 1999 and The Health and Safety at Work etc. Act 1974)

• COSHH Risk Assessment

  COSHH Assessment

• You are required to carry out an assessment of all the substances that you use or store on the premises that are classed as hazardous to health. The assessment should include: -
  
  • The type of hazard, e.g. irritant, corrosive etc;
  • Whether or not the chemicals could be replaced with a safer alternative;
  • The frequency of use;
  • The level of risk;
  • The emergency first aid procedures and;
  • The provision of suitable and sufficient personal protective equipment.
  
  Information about hazard ratings can be found on the label or product/hazard data sheet .
  
  Furthermore, you are obliged to provide suitable and sufficient information, instruction, supervision and training to persons who have access to these chemicals or who use or store them. Suitable personal protective equipment may be stipulated on the product’s containers or on the hazard data sheets that may be obtained from the manufacturers or suppliers. This may include gloves, aprons, facemasks and eye protection.
  (The Control of Substances Hazardous to Health Regulations 2002 (COSHH) (as amended)

• You have a duty to protect yourself, your employees and anyone else who may be affected by your undertaking, against the effects of exposure to hazardous substances. Hazardous substances include: -
  • Substances used directly in work activities (e.g. adhesives, paints, cleaning agents);
  • Substances generated during work activities (e.g. fumes from soldering and welding, and dusts from grinding and sawing);
  • Naturally occurring substances (e.g. grain dust)
  
  Examples of the effects of hazardous substances include: -
  • Skin irritation or dermatitis as a result of skin contact;
  • Asthma as a result of developing allergy to substances used at work;
  • Losing consciousness as a result of being overcome by toxic fumes;
  • Cancer, which may appear long after the exposure to the substance that caused it;
  • Infection from bacteria and other micro-organisms (biological agents)
  
  You must therefore:
  • Assess the risks to health arising from hazardous substances used in, or created by your activities in the workplace;
  • Decide what precautions are needed to protect employees;
  • Prevent or adequately control exposure;
  • Ensure that control measures are used and maintained properly and that safety procedures are followed;
  • Provide appropriate personal protective equipment (PP), (as a last resort);
  • Monitor exposure of employees to hazardous substances, if necessary;
  • Carry out appropriate health surveillance where your assessment has shown that this is necessary or where COSHH sets specific requirements;
  • Ensure employees are properly informed, trained, and supervised.
  (The Control of Substances Hazardous to Health Regulations 2002) (COSHH) (as amended)

• You must ensure that all objects, devices and equipment used for display purposes are regularly inspected and maintained in efficient working order and good repair, so as not to pose a risk of injury to employees or any other persons who may be affected by your undertaking.
  (The Health and Safety at Work etc. Act 1974)

• You must carry out a suitable and sufficient assessment of your display screen equipment workstations, in order to identify any risks to users. Any risks identified must then be removed or reduced to the lowest extent reasonably practicable.
  (The Health and Safety (Display Screen Equipment) Regulations 1992) as amended by (The Health and Safety (Miscellaneous Amendments) Regulations 2002)
  
  In carrying out the assessment you should consider:
  The whole workstations, including equipment and furniture;
  The working environment, including lighting, heating and ventilation;
  The job being done, i.e. is it repetitive, does it include lots of data input and therefore intense keyboard activity? And
  Any special needs of staff (whose views may be sought as part of the assessment).

• undefined

  Select Testing of Electrical System Maintenance of Electrical System Identifiable Electrical System Portable Appliance Testing

  • Testing of Electrical System
  • Maintenance of Electrical System
  • Identifiable Electrical System
  • Portable Appliance Testing

• It is a legal requirement to ensure that the electrical system within your premises is maintained, so far as is reasonably practicable, to prevent danger to yourself, your employees and anyone else who may be affected by your undertaking
  (The Electricity at Work Regulations 1989)
  
  In order to comply with this duty your electrical system should be thoroughly examined by a competent person who should provide a written report on the condition of the system, repair and renew any wiring, fittings and appliances found to be defective, and relocate any wiring or appliances that are unsafe by position. The competent person should be registered with an organisation such as the National Inspection Council of Electrical Installation Contractors (NICEIC) or another similar body, or have the same standards of competence.
  
  You should seek to have all fixed electoral apparatus examined at least one in every 5-year period, in line with the Institute of Electrical Engineers (IEE) recommendation.

• You have a duty to ensure that your electrical installations, including all fixed and portable appliances are constructed and maintained in such a way to ensure they are in a safe and sound condition. Only competent persons such as those who are members of the NICEIC or other similar organisation should carry out examination, servicing or maintenance works. Access to the mains supply and any isolation switches must be kept clear in case of an emergency.
  (The Electricity at Work Regulations 1989)

• You must ensure that all electrical circuits are clearly identifiable so that they can be switched off or isolated in the event of an emergency
  (Electricity at Work Regulations 1989)

• As with any work equipment, you should ensure that your portable electrical equipment, i.e. anything that has a lead (cable) and plug attached, e.g. desk lamps, desktop computers, printers, fans, vacuum cleaners, kettles etc, be subjected to a regime of periodic inspection and where necessary, testing by a competent person.
  (The Provision and Use of Work Equipment Regulations 1998) and (Electricity at Work Regulations 1989)

• Employers are obliged to have a current certificate of employer’s liability insurance that should be displayed and available for employees to see. It must also be available for inspection by the appropriate enforcement officer.
  (The Employers Liability (Compulsory Insurance) Act 1969)

• You are required to carry out or review an assessment of the risks to health and safety of new and expectant mothers. You need to take account of:
  
  • The fitting-out and layout of the workplace and any workstation;
  • The nature, degree and duration of any exposure to physical, biological and chemical hazards, if any;
  • The form, range and use of work equipment and the way in which it is handled;
  • The organisation of processes and activities;
  • The extent of the health and safety training provided (or to be provided);
  • The duration of the working day, especially if this involves night work.
  (The Management of Health and Safety Regulations 1999)

• Employers are required to assess the risks of fires and explosions that may be caused by dangerous substances in the workplace. These risks must be eliminated or reduced as far as is reasonably practicable. The aim is to protect employees and other people who may be put at risk, such as visitors to the workplace and members of the public. (The Dangerous Substances and Explosive Atmospheres Regulations 2002) and (The Management of Health and Safety at Work Regulations 1999) The risk assessment shall include consideration of: - • The hazardous properties of the substance; • Information on safety provided by the supplier, including information contained in any relevant safety data sheet; • The circumstances of the work, including a. The work processes and substances used and their possible interactions; b. The amount of the substance involved; c. Where the work will involve more than one dangerous substance, the risk presented by such substances in combination; d. The arrangements for the safe handling, storage and transport of dangerous substances; and e. Activities, such as maintenance, where there is the potential for a high level of risk • The effect of measures which have been or will be taken pursuant to these Regulations; • The likelihood that an explosive atmosphere will occur and its persistence; • The likelihood that ignition sources, including electrostatic discharges, will be present and become active and effective; • The scale of the anticipated effects of a fire or an explosion; • Any places which are or can be connected via openings to places in which explosive atmospheres may occur; and • Such additional safety information as the employer may need in order to complete the risk assessment.

• Timescale for compliance

  Date

• undefined

  Select Fire First Aid (FA) Floors and Traffic Routes Fork Lift Trucks Gas Gas Cylinder Use and Storage Glazing Hot Water

  • Fire
  • First Aid (FA)
  • Floors and Traffic Routes
  • Fork Lift Trucks
  • Gas
  • Gas Cylinder Use and Storage
  • Glazing
  • Hot Water

• undefined

  Select Fire Risk Assessment Firefighting Equipment Maintenance Emergency Escape Fire Alarm System

  • Fire Risk Assessment
  • Firefighting Equipment Maintenance
  • Emergency Escape
  • Fire Alarm System

• You are required to carry out an appropriate risk assessment relating to fire safety. You need to identify hazards within your workplace; the people who are likely to be affected by the hazard and the measures in place to adequately control the hazards. You also have a duty to ensure that all firefighting and detection systems and all emergency routes and exits are maintained in such a manner as to ensure that they are in an efficient state, in efficient working order and in good repair.
  (The Management of Health and Safety at Work Regulations 1999)
  
  Potential hazards include the following: -
  • Inappropriate use of mains services, enclosures and cupboards, for the storage of combustible materials.
  • Unsuitable storage of flammable substances and combustible materials.
  • Lack of care when using heat or heat producing equipment.
  • Electrical wiring, plugs and sockets which are faulty or in poor condition.
  • Overloaded electrical circuits or inadequate protection by fuses or other devices.
  • Careless use of portable heaters.
  • Obstructing the ventilation of heaters, machinery etc.
  • Smoking in unauthorised or high fire risk areas and careless disposal of smoking materials.
  • Carelessness by contractors and maintenance workers.
  • Poor waste disposal.
  • Risk of arson.
  
  Based on your assessment, you should produce an emergency action plan that should indicate, among other things, the means of evacuation and mustering points. Your plan should then be communicated to your employees.

• You have a duty to ensure that all firefighting and fire detection systems and all emergency routes and exits, including emergency lighting, are maintained in such a manner as to ensure that they are in an efficient stare, in efficient working order and in good repair.
  (The Management of Health and Safety at Work Regulations 1999)

• Your emergency escape routes must be kept clear and free of obstruction at all times. Furthermore, exit doors and escape routes should be clearly indicated, as appropriate, by suitable signs that should be installed in positions where they can be clearly seen. These signs must take the form of a pictogram, which may incorporate a directional arrow and be supplemented by words such as “Fire Exit”.
  (The Health and Safety (Safety, Signs and Signals) Regulations 1996)
  
  It is recommended that you seek advice from the local fire authority.

• Your emergency escape routes must be kept clear and free of obstruction at all times. Furthermore, exit doors and escape routes should be clearly indicated, as appropriate, by suitable signs that should be installed in positions where they can be clearly seen. These signs must take the form of a pictogram, which may incorporate a directional arrow and be supplemented by words such as “Fire Exit”.
  (The Health and Safety (Safety, Signs and Signals) Regulations 1996)
  
  It is recommended that you seek advice from the local fire authority.

• First Aid Kit Provision 1

  First Aid Kit Provision 2

• The minimum first aid provision on any site is:
  • A suitably stocked first-aid box
  • An appointed person to take charge of first-aid arrangements
  
  An appointed person is someone you choose to:
  • Take charge when someone is injured or falls ill, including calling an ambulance, if required;
  • Look after the first-aid equipment, e.g. restocking the first aid box
  
  An appointed person should be available at all times when people are at work on site. This may mean more than one person being appointed.
  (The Health and Safety (First Aid) Regulations 1981)

• You should ensure that your first aid kit is adequately supplied with appropriate individually wrapped, sterile plasters and bandages. As a guide, and where there is no special risk in the workplace, a minimum stock of first-aid items would be:
  
  • A basic leaflet giving general advice on first-aid, e.g. HSE leaflet “Basic Advice on First Aid at Work”;
  • 20 individually wrapped sterile adhesive dressings (assorted sizes);
  • Two sterile eye pads;
  • Four individually wrapped triangular bandages (preferably sterile)
  • Six safety pins
  • Six medium sizes (approximately 12cm x 12 cm) individually wrapped, sterile, un-medicated wound dressings;
  • Two large (approximately 18cm x 18 cm) individually wrapped, sterile, un-medicated wound dressings;
  • One pair of disposable gloves
  (The Health and Safety (First Aid) Regulations 1981)

• undefined

  Select Floor and Traffic Route Construction Keep Free from Obstruction Clean up Leaks and Spillages

  • Floor and Traffic Route Construction
  • Keep Free from Obstruction
  • Clean up Leaks and Spillages

• Floors and traffic routes in a workplace should be of sound construction and should have adequate strength and stability, taking account of the loads placed upon them and the traffic passing over them. Floors should not be overloaded. The surfaces of floors and traffic routes should be free from any hole, slope, or uneven or slippery surface, which is likely to cause a person to slip, trip or fall.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• So far as is reasonably practicable, every floor in a workplace and the surface of every traffic route in a workplace, shall be kept free from obstructions and from any article or substance which may cause a person to slip trip or fall.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• Where a leak or spillage occurs and is likely to be a slipping hazard, immediate steps should be taken to clean up the spillage. Persons in the area must be warned of any potential hazards.
  (The Workplace (Health, Safety and Welfare) Regulations 1992) and (The Management of Health and Safety at Work Regulations 1999)

• It is the responsibility of management to assess forklift truck (FLT) operations and ensure that safe systems of work are implemented and maintained. Subsequent responsibilities for safe use will also lie with line managers, supervisors and operators.
  (The Provision and Use of Work Equipment Regulations 1998)
  
  Wherever possible, pedestrians should be prohibited where FLTs are operated, or risks assessed and controlled by the use of signs or barriers that are clearly marked (black and yellow diagonal stripes).

• It is illegal to use any gas appliance or fittings that you know or suspect to be unsafe. Employers have a duty to ensure that gas fittings and flutes are maintained in good order. They must also ensure that gas fittings and flue are checked by a Gas Safe Register, registered installer, at least once in a period of 12 months. Records of safety checks must be kept for at least two years and if requested by an enforcing officer, the latest certificate must be made available for inspection.
  (The Gas Safety (Installation and Use) Regulations 1998) Regulations 1994)

• Gas Cylinder Use and Storage

  Gas Cylinder Storage

• If you use gas cylinders, you should ensure that they are used and stored in a safe manner. This means that when you are handling and using gas cylinders you should:
  
  • Use them in a vertical position, unless specifically designed to be used otherwise;
  • Always double check that the cylinders/ gas is the right one for the intended use;
  • Securely restrain them to prevent them falling over;
  • Close the cylinder valve and replace dust caps, where provided, when a gas cylinder is not being used;
  • Check before connecting a gas cylinder to equipment or pipe work that the regulator and pipe work are suitable for the type of gas and pressure used;
  • Wear suitable safety shoes;
  • Not use gas cylinders for any purpose other than their intended use;
  • Avoid dropping gas cylinders
  (The Health and Safety at Work etc Act 1974) and (The Highly Flammable Liquids and Liquefied Petroleum Gases Regulations 1972)

• If you store gas cylinders you should comply with the following:
  
  • Store them in a safe place in the open air. If this is not reasonably practicable then store them in an adequately ventilated building or part of a building specifically reserved for their purpose;
  • Those containing flammable gas should not be stored in part of a building used for other purposes;
  • Cylinders should be protected from external heat sources, which may adversely affect their mechanical integrity;
  • Cylinders should be stored away from sources of ignition and other flammable materials;
  • Avoid storing cylinders where they might stand or lie in water;
  • Cylinders should be securely restrained unless they are designed to be free standing.
  • Cylinders must be clearly marked to show what they contain and the hazards associated with their contents
  (The Health and Safety at Work etc Act 1974) and (The Highly Flammable Liquids and Liquefied Petroleum Gases Regulations 1972)

• Every window or other transparent or translucent surface in a wall or partition and every transparent or translucent surface in a door or gate shall, where necessary for reasons of health and safety:
  • Be of safety material or be protected against breakage of the transparent or translucent material; and
  • Be appropriately marked or incorporate features so as, in either case, to make it apparent.
  
  In windows, walls and partitions, where any part of the transparent or translucent surface is at waste level or below, safety materials must be used or a means of protecting against breakage must be installed. This might include the fitting of screens or barriers.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• You must provide thermostatic mixers with a failsafe device to limit the outlet
  water temperature to a maximum of 45°C for more vulnerable elderly people,
  or 47°C for less vulnerable people, at outlets where there could be a whole body immersion
  (The Health and Safety at Work etc Act 1974) & (Management of Health & Safety at Work regulations 1999)

• undefined

  Select Ladders and Stepladders Law Poster Lead Legionella Lifting Equipment Lighting Liquefied Petroleum Gas Lone Working Manual Handling

  • Ladders and Stepladders
  • Law Poster
  • Lead
  • Legionella
  • Lifting Equipment
  • Lighting
  • Liquefied Petroleum Gas
  • Lone Working
  • Manual Handling

• Ladder of Suitable Standard

  Fixed Ladders

  Ladder checks

  Use of Ladders

  Use of Stepladders

• You should ensure that any ladder provided is fit for its intended purpose and
  that it meets the required British or European standards. Stepladders in
  commercial use should be to British Standard BS 2037 (aluminium) or
  BS 1129 (wood) and rated Class 1 (industrial).
  (The Provision and use of Work Equipment Regulations 1992)

• Fixed ladders should not be provided in circumstances where it would be
  practical to install a staircase. Fixed ladders at an angle of less than 15
  degrees to the vertical, which are more than 2.5 metres high should, where
  possible be fitted with suitable safety hoops or permanently fixed fall arrest
  systems.
  (The Workplace Health, Safety and Welfare) Regulations 1992)

• Basic checks should be made prior to using them. Such checks should include:
  
  • Check there is no damage to the stiles (the outside uprights) steps or top program;
  • Check there are no dents, bends, cracks and slits;
  • Check the rubber or plastic non-slip feet are all safely in position;
  • Before you use a stepladder any missing feet must be replaced;
  • Make sure the steps are clean and dry;
  • If you do find any structural damage, do not attempt to repair it – you need a new stepladder
  
  Furthermore, you should only use ladders, which comply with the current British or European Standards.

• When using stepladders you should:
  
  • Wear flat, firm soled shoes. Never work in high heels, bare feet or slippers;
  • Check that there are no overhead hazards near where you are going to work;
  • Check that the stepladder is locked into its correct position;
  • Rest it on a firm, level base;
  • Position it front-on to the work;
  • Never work sideways;
  • If necessary, you should have another person stabilize the ladder when you are using it.
  
  Ensure all relevant staff are aware that they should ensure that the stepladder
  is stable and standing on a firm and level surface before attempting to use it.

• When using a stepladder, falls and injuries may be avoided by:-
  
  • Keeping a secure grip at all times;
  • Never allowing more than one person on the stepladder at a time;
  • Not putting loose tools where they could move or fall and cause an injury. Use a fixed-on work tray if necessary;
  • Always having both your feet on a step. Never stand on the top handrail to gain extra height;
  • Never over-reaching;
  • Ensure all relevant staff are aware that they must never stand on the top handrail. A more appropriate stepladder may be required.

• You are legally obliged to display the statutory health and safety law poster or provide employees with the information leaflet. Failure to do so is an offence.
  The 2009 poster can be ordered from HSE Books (Tel: 01787 881165) ISBN 9780717663669. The standard version costs £7.34. The semi-rigid version costs £11.75
  .
  The leaflet can be obtained from the following website:
  http://www.hse.gov.uk/pubns/books/lawleaflet.htm
  (The Health and Safety (Information for Employees) Regulations 1989)

• You have a duty to make a suitable and sufficient assessment of the risks to
  health and safety of employees who may be exposed to lead in any form in which it may be inhaled, ingested or absorbed through the skin. This must include an assessment of risks to non-employees, arising out of or in conjunction with your work.
  (The Control of Lead at Work Regulations 2002) and (The Management of Health and Safety at work Regulations 1992)

• You have a duty to consider the risks from Legionella that may affect yourself, your staff or members of the public and to take suitable precautions. As an employer or a person in control of premises, you must:
  
  • Identify and assess sources of risks;
  • Prepare a scheme (of course of action) for preventing or controlling the risks;
  • Implement and manage the scheme – appointing a person to be managerially responsible, sometimes referred to as the “responsible person”;
  • Keep and check that what has been done is effective and,
  • If appropriate, notify the local authority that you have a cooling tower(s) on site
  
  Ask yourself the following:
  
  • Are conditions present, which will encourage bacteria to multiply? For example – is the water temperature between 20-45°C?
  • Is it possible that water droplets will be produced and if so, could they be dispersed over a wide area? For example, consider showers and aerosols from cooling towers, and;
  • Is it likely that anyone particularly susceptible will come into contact with contaminated water droplets?
  (The Control of Substances Hazardous to Health Regulations 2002 (COSHH) (as amended)

• Any equipment used at work for lifting or lowering loads, including attachments used for anchoring, fixing or supporting it, should be thoroughly examined at periods specified in the regulations. These are, at least six monthly for accessories and equipment used for lifting people and at a minimum, annually for all other equipment, or at intervals laid down in an examination scheme drawn up by a competent person.
  
  All examination work should be performed by a competent person and following a thorough examination or inspection of any lifting equipment, a report should be submitted by the competent person to the employer, so that he/she can take the appropriate action. Records of the inspection and thorough examination should be kept on site and provided for inspection by an enforcing officer, on request.
  
  Lifting equipment includes: cranes, forklift trucks, lifts, hoists, mobile elevating work platforms, vehicle tail lifts and vehicle inspection platform hoists. Lifting accessories include, chains, slings, eyebolts, etc.
  (The Lifting Operations and Lifting Equipment Regulations 1998)
  

• Adequate Lighting

  Siting of Lighting

• Every workplace should have suitable and sufficient lighting, which should be sufficient to enable people to work, use facilities and move from place to place safely and without experiencing eyestrain. Stairs should be well lit in such a way that shadows are not cast over the main part of the treads.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• Lights and light fittings should be of a type, and so positioned, that they do not
  cause a hazard (including electrical, fire, radiation or collision hazards).
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• Due to its highly flammable nature LPG (liquefied petroleum gas) should be stored in such a way so as to minimise any risks of injury to yourself, your employees, or anyone else that may be affected by your undertaking.
  (The Health and Safety at Work etc Act 1974)
  
  Health and Safety Executive Guidance notes CS4 and CS8 are particularly useful in determining the conditions under which LPG cylinders must be stored.

• Lone workers are those people who tend to work by themselves, without close or direct supervision. You have a duty to make sure that all hazards relevant to such workers have been identified, and that suitable measures are in place to ensure people are not exposed to any risk of injury from these hazards, so far as is reasonably practicable. Measures may include training, instruction, supervision and, where necessary, protective equipment. Lone workers face particular problems that require specific attention, and safe working arrangements and systems must be put in place. They need to know what to do in the event of an emergency. Emergency procedures and first aid facilities need to be established, and staff should be trained to follow them.
  (The Management of Health and Safety at Work Regulations 1999) and (The Health and Safety at Work etc Act 1974)

• You have a duty to make a suitable and sufficient assessment of all manual handling activities undertaken by your employees. Appropriate steps must then be taken to reduce the risk of injury to the lowest level reasonably practicable. You must also provide your employees with at least a general indication of the weight of each load to be handled, or more precise information if it is reasonably practicable to do so.
  Your assessment should take into account:
  • The task;
  • The load;
  • The working environment; and;
  • The individual’s capability
  (The Manual Handling Operations Regulations 1992, (as amended 2002)

• undefined

  Select Noise Personal Protective Equipment Policy Pressure Equipment Risk Assessments Skin Piercers Slips and Trips Smoking Space Standards

  • Noise
  • Personal Protective Equipment
  • Policy
  • Pressure Equipment
  • Risk Assessments
  • Skin Piercers
  • Slips and Trips
  • Smoking
  • Space Standards

• Employers are required to prevent or reduce risks to the health and safety of employees from exposure to noise at work. Employers are required to:
  • Assess the risk to their employees from noise at work;
  • Take action to reduce the noise exposure that produces those risks;
  • Provide employees with hearing protection if they cannot reduce the noise exposure enough by other methods;
  • Make sure that the legal limits on noise exposure are not exceeded;
  • Provide employees with information, instruction and training;
  • Carry out health surveillance where there is a risk to health
  
  Noise is measured in decibels (dB). Specific action needs to be taken when certain action values are reached. These are:-
  • Lower exposure action values:
  • Daily or weekly exposure of 80 dB
  • Peak sound pressure of 135 dB
  • Upper exposure action values:
  • Daily or weekly exposure of 85 dB
  • Peak sound pressure of 137 dB
  • There are also levels of noise exposure, which must not be exceeded:
  • Exposure limit values:
  • Daily or weekly exposure of 87 dB
  • Peak sound pressure of 140 dB
  
  These exposure limit values take account of any reduction in exposure provided by hearing protection.
  
  Employers must provide employees with hearing protectors if they request it and their noise exposure is between the lower and upper action values.
  
  Employers must provide their employees with hearing protections and ensure that
  employees use them when their noise exposure exceeds the upper action level.
  (The Control of Noise at Work Regulations 2005)

• You should identify in your risk assessments whether or not any Personal Protective Equipment (PPE) should be provided and used by yourself and your employees. PPE must be the last resort, and other control measures should be used to reduce the risks first. Where PPE is required, you must carry out an assessment to ensure that the equipment chosen is correct for the particular risks involved and for the circumstances of its use. Such equipment must be provided free of charge to staff.
  (The Personal Protective Equipment at Work Regulations 2002) and (The Health and Safety at Work etc. Act 1974)

• If the company has five or more employees, there must be provided a written statement of the employer’s general policy with respect to health and safety at work of employees comprising of the following three elements:-
  
  1. A general statement, which is a declaration of the employer’s intent to seek to provide the safest and healthiest working conditions possible and to enlist the support of its employees towards achieving these ends. The statement should be signed by the employer and dated.
  
  2. The organisation, which should detail who is responsible for health and safety within the organisation, appropriate to the various levels of authority. Where appropriate, key individuals’ appointments shall be named and responsibilities defined within a job description.
  
  3. The arrangements, which should ensure that health and safety within the workplace is considered, covering and including the full range of work activities, carried out on the premises. These may include the following:
  
  • The procedures for dealing with the common hazards e.g. fire prevention, good housekeeping, etc.
  • The identification of, and precautionary procedures for, dealing with any special hazards relating to the premises, procedures and work activities.
  • Safe systems and methods of work, e.g. for maintenance activities.
  • Accident reporting and investigation procedures.
  • Provision and use of any protective clothing and equipment.
  • Procedures for introducing any new machinery, substances or processes.
  • Emergency procedures, e.g. in the event of fire.
  • Arrangements for communicating to employees information about health and safety matters.
  • Health and safety inspections for checking the effectiveness of the other arrangements for the health and safety.

• Pressure Equipment

  Steam Steriliser

• You must make sure that any plant or equipment that is defined as a pressure system has a written scheme of examination in respect of it. A written scheme of examination is a document containing information about selected items of plant or equipment which form a pressure system, operate under pressure and contain a “relevant fluid”. The term relevant fluid is defined in the Regulations and covers compressed or liquefied gas, including: -
  • Air, at a pressure greater than 0.5bar (approximately 7psi) above atmospheric pressure
  • Pressurised hot water above 110°C, and
  • Steam at any pressure
  
  The types of typical pressurised systems that might require a written scheme of examination are:
  • A compressed air receiver and the associated pipe work, where the product of the pressure in bars multiplied by the internal capacity in litres of the receiver, is equal to, or greater than, 250 bar litres;
  • A steam sterilising autoclave and associated pipe work and protective devices;
  • A steam boiler and associated pipe work and protective devices;
  • A pressure cooker;
  • A gas loaded hydraulic accumulator;
  • A vapour compression refrigeration system where the installed power exceeds 25 kW;
  • A narrow gauge steam locomotive;
  • The components of self-contained breathing apparatus sets (excluding the gas container);
  • A fixed LPG storage system, supplying fuel for heating a workplace.
  
  A competent person must examine the plant or equipment, as set down by the scheme and reports kept on site for information and inspection.
  (The Pressure Systems Safety Regulations 2000)

• A written scheme of examination must be provided for the pressurised bench steam steriliser. You are required to arrange for a competent person to prepare a written scheme for the periodic examination of the steam steriliser. The periods between specified examinations must be stated and the scheme must be certified by a competent person.
  
  The Written Scheme must:
  • Specify the nature and frequency of examination
  • Specify any measures necessary to prepare the pressure system for safe examination
  • Provide for an examination to be carried out before the steam steriliser is used for the first time.
  • Provide a written scheme of examination for the pressurised steam steriliser and send a copy of the written scheme to this department.
  (Regulation 8(1) and Regulation 14, Pressure Systems & Safety Regulations 2000)

• Employers are required to carry out suitable and sufficient risk assessments that should identify risks to workers and any others who may be affected by their undertaking. The risk assessment should then enable them to identify and prioritise the measures that need to be taken to protect people and to comply with the relevant statutory provisions.
  
  (The Management of Health and Safety at Work Regulations 1999)
  
  In carrying out an assessment employers should:-
  
  • Look for the hazards, for instance, trailing cables, which may lead to
  trips and falls.
  • Decide who might be harmed and how; consider:
  a. Their employees and especially, young workers, trainees, new and expectant mothers.
  b. Cleaners, visitors, contractors, maintenance workers; who may not be in the workplace all the time;
  c. Members of the public, customers or people who may share the workplace;
  d. Evaluate the risks and decide if existing precautions are adequate or
  whether more should be done.
  e. Record their findings; risk assessments must be suitable and sufficient.
  
  Employers need to be able to show that:
  • A proper check was made;
  • They asked who might be affected;
  • They dealt with significant hazards, taking into account the number of people who could be involved;
  • The precautions are reasonable and any remaining risk is low.
  
  f. Review the assessment and revise it if necessary. This should be done periodically or when a change takes place, which might alter the status of the original assessment. These might be changes to:
  • Employees
  • Equipment
  • Substances
  • Processes
  • Buildings

• Registration

  Cleaning

  Structure

• All skin piercers are required to be registered with the Local Authority under the local Government (Miscellaneous Provisions) Act 1982. This also includes any apprentices on site. Please complete and return the application forms.
  (Local Government (Miscellaneous Provisions) Act 1982)

• You need to produce a simple cleaning schedule to list all equipment, how they are cleaned and with what cleaning chemical to show that you are cleaning effectively and thoroughly to prevent the risk of infection.
  (Local Government (Miscellaneous Provisions) Act 1982)

• Each treatment area must have a wash hand basin to ensure the thorough cleaning of hands to prevent the risk of infection. Install foot or elbow operated mixer taps.
  
  • Treatment areas should be separate from cleaning areas.
  • Treatment areas should be screened for privacy.
  • A deep sink with hot and cold water should be installed separate from the treatment areas.
  • All floor, wall and work surfaces must be smooth, durable and easy to clean.
  • The couches must be in good repair and easy to clean.
  • Single use disposable aprons should be worn for each client.
  • Ensure steam bench sterilisers are kept on a work surface that can be kept clean.
  • No animals are allowed on the premises.
  (Local Government (Miscellaneous Provisions) Act 1982)

• Slip, Trip, Fall

  Keep traffic routes clear

• The most common cause of injuries at work is the slip or trip. Resulting falls can be serious. They happen in all kinds of business and are of particular concern if members of the public use your premises.
  
  Employers are required to ensure the health and safety of all employees and anyone who may be affected by their work. This includes taking steps to control slip and trip risks.
  (The Health & Safety at Work etc Act 1974)

• So far as is reasonably practicable, every floor in a workplace and the surface of every traffic route in a workplace, shall be kept free from obstructions and from any article or substance which may cause a person to slip, trip or fall.
  (The Workplace (Health, Safety and Welfare Regulations 1992)

• Signage

  Management

  Areas

  Vehicles

• At least one legible no smoking sign must be displayed on the premises. You are free to decide the size, design and location of no smoking signs. Failure to display the correct signage can attract a fixed penalty notice of £200.
  (Health Act 2006)

• As you manage or control the premises you have a managerial responsibility to prevent smoking in them. You must be able to show that you take reasonable steps to prevent individuals smoking in the premises.
  (Health Act 2006)

• There was evidence that individuals were smoking in an enclosed/ substantially enclosed area. Smoking is not permitted in either an enclosed/ substantially enclosed area. An area is defined as “substantially enclosed” if it has a ceiling/a roof and openings in the walls with a total area that is less than half that of the walls (this includes other structures that serve as walls).
  
  In order to comply with smoke-free legislation a smoking shelter that is in use should have walls that are at least 50% open to the elements.
  (Health Act 2006)

• Vehicles that are primarily used for work purposes and are used by more than one person (whether at the same time or intermittently) are required to be smokefree at all times.
  
  Vehicles that are required to be smokefree must also display a non-smoking sign.
  A driver or passenger smoking in a vehicle used for work can be issued a fixed penalty notice for £50.
  (Health Act 2006)

• Every room where persons work shall have sufficient floor area, height and unoccupied space for purposes of health, safety and welfare. The total volume of the room, when empty, divided by the number of people normally working in it, should be at least 11 cubic meters. The figure of 11 cubic meters per person is a minimum and may be insufficient if, for example, much of the room is taken up by furniture etc.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• undefined

  Select Stairs Storage and Racking Stress Temperature Training Transport Ventilation Vibration Violence at Work

  • Stairs
  • Storage and Racking
  • Stress
  • Temperature
  • Training
  • Transport
  • Ventilation
  • Vibration
  • Violence at Work

• Every stair with two or more rises should have a continuous handrail to provide guidance and support to those using the stair.
  (The Workplace Health, Safety and Welfare) Regulations 1992)
  
  Handrails should be:
  • Fixed securely at a vertical height above the pitch line of not less than 900 mm or more than 1000 mm;
  • Rigid and strong enough to provide adequate support for users;
  • Comfortable to grip and without sharp rises, yet able to provide adequate resistance to hand slippage;
  • A poor conductor of heat, if exposure to heat is likely.
  
  Consideration should be given to providing visual contrast between the handrail and its surroundings. Handrails may form the top part of the guarding, as in a stair balustrade, if the heights of the guarding and the handrail can be matched. In no case should the inside edge of the handrail (the edge nearest the walking line) be more than 50 mm outside the edge of the stair clear width.

• Stability

  Storage

• You must ensure that all objects and materials are stacked and stored in such a way that they are not likely to fall and cause an injury. In addition, shelving and racking must be of a suitable strength and stability to support the loads placed upon it, and must be positioned in such a way to avoid damage. All shelving and racking must be inspected regularly to check stability and safety. In addition, the height of stacks must be limited to ensure their stability.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• You must ensure that all objects and materials are stacked and stored in such a way that they are not likely to fall and cause an injury. Objects and materials must not be allowed to impinge on walkways or create obstacles to safe passage. Furthermore, objects and materials must not be stored inappropriately where they may cause or promote the spread of fire, e.g. in mains services enclosures or cupboards, in stairwells or corridors.
  (The Workplace (Health, Safety and Welfare) Regulations 1992) and; (The Electricity at Work Regulations 1989)

• Stress Assessment

  Stress Statement

• You have a duty in law to ensure that your employees are not made ill by the work that they do. Stress is the adverse reaction that people have to excessive pressure. If stress is intense and goes on for some time, it can lead to mental and physical ill health (e.g. depression, nervous breakdown, heart disease). Under health and safety law you must assess the risk associated with stress.
  
  A risk assessment for stress involves:
  • Looking for pressures at work that could cause high and long-lasting levels of stress
  • Deciding who might be harmed by these; and
  • Deciding whether you are doing enough to prevent that harm
  • If necessary, you must then take reasonable steps to deal with those pressures. You must review the assessment whenever you think that it may no longer be valid. You must make sure that you involve employees, including any Trade Union safety representatives, at every stage of the assessment process.
  (The Health and Safety at Work etc Act 1974) and (The Management of Health and Safety at Work Regulations 1999)

• Stress in the workplace is one of five key areas that results in general ill health and increased absence from work. It is therefore important that the organisation makes an assessment of the risks associated with pressures at work and if necessary, takes steps to minimise those risks.

• Temperatures within a workplace should provide reasonable comfort without the need for special clothing. The temperature within workrooms should normally be at least 16C. In circumstances where it would be impractical to maintain this temperature, e.g. in rooms, which have to be open to the outside, the temperature should be as close to the above temperature as is practicable.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• You are required to provide whatever information, instruction, supervision and training as is necessary to ensure, so far as is reasonably practicable, the health and safety at work of your employees.
  (The Management of Health and Safety at Work Regulations 1999 and The Health and Safety at Work etc Act 1974)
  
  You must provide training during working hours and not at the expense of employees. Special arrangements may be needed for part-timers or shift workers. You need to assess the risks to your employees while they are at work and to any other people who may be affected by the way you conduct your business. This is so that you can identify the measures that you need to take to comply with health and safety law, which includes training and the provision of information.

• All traffic routes must be organised in such a way so that pedestrians and vehicles can circulate in a safe manner. Traffic routes should be suitably indicated where necessary and there should be sufficient separation between vehicles and pedestrians when they are using the same traffic route. Sensible speed limits and one-way systems, or restrictions, should be used if and when necessary. This issue should be considered as part of your risk assessment.
  (Workplace (Health, Safety and Welfare) Regulations 1992)
  
  With regard to the organisation of traffic routes, you should consider the following measures: -
  • Lines drawn on the floor to indicate routes followed by vehicles
  • Provision of sufficient clearance between vehicles and pedestrians
  • Ensure fixtures along routes do not create tripping hazards
  • Separation between vehicles and pedestrians by a kerb or barrier
  • Vehicle speed limits
  • Improve visibility for drivers on site (e.g. mirrors on blind bends)
  • Fitting reversing alarms on vehicles
  • Restricting vehicular reversing to places where it can be carried out safely
  • Providing high visibility clothing for people permitted in the area
  • Use of appropriate traffic management and warning signs (this should be considered only when all other controls have been implemented)

• Enclosed workplaces should be sufficiently well ventilated so that stale air, and air that is hot and humid because of processes and equipment (including computers) in the workplace, is replaced at a reasonable rate.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• If any of your employees use equipment, which produce vibration, you must carry out an assessment of the vibration risks to them and decide if they are likely to be exposed above the daily exposure action value (EAV) and if they are you must:
  Introduce a programme of controls to eliminate risk, or reduce exposure to as low a level as is reasonably practicable;
  
  Provide health surveillance (regular health checks) to those employees who continue to be regularly exposed above the action value or otherwise continue to be at risk;
  
  You must also decide if they are likely to be exposed above the Daily exposure limit value (ELV) and if they are take immediate action to reduce their exposure below the limit value.
  
  In addition you must:
  • Provide information and training to employees on health risks and the actions you are taking to control those risks;
  • Consult your trade union safety representative or employee representative on your proposals to control risk and to provide health surveillance;
  • Keep a record of your risk assessment and control actions;
  • Keep health records for employees under health surveillance;
  • Review and update your risk assessment regularly.
  (The Control of Vibration at Work Regulations 2005)

• People who access or deal with members of the public may be faced with aggressive or violent behaviour. Usually this behaviour is verbal, though occasionally it may be physical.
  
  You have a duty to consider work-related violence as part of your risk assessment. If your risk assessment identifies that there is a risk to your employees form work-related violence, then you must take whatever action is necessary to minimise the risk. You must include the need to protect employees from exposure to any reasonably foreseeable violence, and have measures in place so that staff are aware of what to do in the event of such an incident occurring.
  
  You must also remember that employers have a duty to inform and consult with staff on issues relating to their health and safety. Staff should also be aware of, and have training relating to the company’s policies and procedures relating to violence at work, and should follow them.
  (The Health and Safety at Work etc Act 1974) & (The Management of Health and Safety at Work Regulations 1999)

• undefined

  Select Welfare Window Cleaners Work Equipment Working at Height Workplace Safety Workstations Young Persons

  • Welfare
  • Window Cleaners
  • Work Equipment
  • Working at Height
  • Workplace Safety
  • Workstations
  • Young Persons

• Toilets and Washing

  Drinking Water

  Meal Breaks

• You have an obligation to provide adequate toilet and washing facilities for your employees. “Adequate” means that you have to provide:
  • Enough toilets and washbasins for those expected to use them- people should not have to queue for long periods to use them;
  • Where possible, separate facilities for men and women-failing that, rooms with lockable doors;
  • Clean facilities-to help achieve this, walls and floors should preferably be tiled (or covered in suitable waterproof material) to make them easier to clean;
  • A supply of toilet paper and, for female employees a means of disposing of sanitary dressings;
  • Facilities that are well lit and ventilated;
  • Facilities with hot and cold running water;
  • Enough soap or other washing agents;
  • A basin large enough to wash hands and forearms if necessary;
  • A means of drying hands, e.g. paper towels or a hot air dryer;
  • Showers where necessary, i.e. for particular dirty work.
  
  You must also consider the needs of those with disabilities.
  The following table will help you to decide if your facilities are adequate in number.
  
  Number of toilets and washbasins for mixed use (or women only)
  
  # at work # of toilets # of washbasins
  1-5 1 1
  6-25 2 2
  26-50 3 3
  51-75 4 4
  76-100 5 5
  
  Toilets used by men only
  
  # at work # of toilets # of washbasins
  1-15 1 1
  16-30 2 1
  31-45 2 2
  46-60 3 2
  61-75 3 3
  76-90 4 3
  91-100 4 4
  
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• The law requires that you provide drinking water and ensure that:
  • It is free from contamination and is preferably from the public water supply-bottled water dispensers are acceptable as a secondary supply;
  • It is easily accessible by all employees;
  • There are adequate supplies, taking into consideration the temperature of the working environment and types of work activity;
  • Cups or drinking fountain are provided;
  • Taps and containers are clearly and correctly labelled as drinking water.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• You should provide a suitable seating area for employees to use during breaks which needs to be clean and located where food will not become contaminated. There should be washing facilities nearby and a means of heating food or water for hot drinks. You must maintain good hygiene standards.
  (The Workplace (Health, Safety and Welfare) Regulations 1992)

• Maintenance

  Guarding

  Employee Protection

• You have a legal duty to ensure that all work equipment provided is fit for its intended purpose and that it is maintained in an efficient state, in efficient working order and in good repair. In addition, work equipment must be inspected at suitable intervals to ensure that it can be operated without the risk of injury to the user or others who may be in the vicinity. A suitably competent person should carry out these inspections and records of inspection and repair kept for verification purposes.
  Work equipment includes gas and electrical equipment, as well as items such as machines, vehicle, plant, hand tools, ladders, tables, chairs and any other equipment provided for the use by yourself and your employees in the course of their work, whilst in your employ.
  (The Provision and Use of Work Equipment Regulations 1998)

• The dangerous parts of all machinery should be suitably and sufficiently guarded. The guarding used shall:
  • Be suitable for the purpose for which they are provided;
  • Be of good construction, sound material and adequate strength;
  • Be maintained in an efficient state, in efficient working order and in good repair;
  • Not give rise to any increased risk to health or safety;
  • Not be easily bypassed or disabled;
  • Be situated at sufficient distance from the danger zone;
  • Not unduly restrict the view of the operating cycle of the machinery where such a view is necessary;
  • Be so constructed or adapted that they allow operations necessary to fit or replace parts and for maintenance work, restricting access so that it is allowed only to the work area where the work is to be carried out and, if possible, without having to dismantle the guard or protection device.
  (The Provision and Use of Work Equipment Regulations 1998)

• Every employer shall ensure that work equipment, parts of work equipment and any article or substance produced, used or stored in work equipment which, in each case, is at a high or very low temperature, shall have protection where appropriate, so as to prevent injury to any person by burn, scald or sear.
  (The Provision and Use of Work Equipment Regulations 1998)

• Fencing

  Fixed Ladders

  Assessment

• So far as is reasonably practicable, suitable and effective measures shall be taken to prevent any person falling a distance likely to cause personal injury.
  Secure fencing should be provided whenever possible at any place where a person might fall. Fencing should be sufficiently high and filled in sufficiently, to prevent falls (of people or objects) over or through the fencing.
  (The Work at Height Regulations 2005 as amended by the Work at Height (amendment) Regulations 2007)

• So far as is reasonably practicable, suitable and effective measures shall be taken to prevent any person falling a distance likely to cause personal injury.
  
  Fixed ladders should not be provided in circumstances where it would be practical to install a staircase. Fixed ladders at an angle of less than 15 degrees to the vertical, which are more than 2.5 metres high should, where possible, be fitted with suitable safety hoops or permanently fixed fall arrest systems.
  (The Work at Height Regulations 2005 as amended by the Work at Height (amendment Regulations 2007

• So far as is reasonably practicable, suitable and effective measures shall be taken to prevent any person falling whilst at work. An employer must:
  • Avoid work at height where they can;
  • Use work equipment or other measures to prevent falls where they cannot avoid working at height; and
  • Where they cannot eliminate the risk of a fall, use work equipment or other measures to minimise the distance and consequence of a fall should one occur.
  
  The regulations require employers and duty holders to ensure that:
  • All work at height is properly planned and organised;
  • All work at height takes account of weather conditions that could endanger health and safety;
  • Those involved in work at height are trained and competent;
  • The place where work at height is done is safe;
  • Equipment for work at height is appropriate and that it is inspected;
  • The risk from fragile surfaces are properly controlled; and
  • The risks from falling objects are properly controlled.
  
  Leaning ladders should only be used for infrequent short-term work (10-15 minutes duration) and only when a better alternative means of access is not practicable.
  (The Work at Height Regulations 2005 as amended by the Work at Height (amendment Regulations 2007)

• The workplace and any equipment, devices and systems shall be maintained (including cleaned as appropriate) in an efficient state, in efficient working order and in good repair. Where appropriate, the equipment, devices and systems shall be subject to a suitable system of maintenance, including lubrication and adjustment as necessary.
  (The Workplace (Health, Safety and Welfare Regulations 1992)

• Space

  Seating

• Each workstation should allow any person who is likely to work there, adequate freedom of movement. There should be sufficient clear and unobstructed space at each workstation to enable the work to be done safely. It should be so arranged to enable any person at the workstation to leave it swiftly, in the event of an emergency.
  (The Workplace (Health, Safety and Welfare Regulations 1992)

• A suitable seat shall be provided for each person at work in the workplace whose work includes operations of a kind that the work (or a substantial part of it) can or must be done sitting.
  (The Workplace (Health, Safety and Welfare Regulations 1992)

• Risk Assessment

  Paper Round

• You are required to carry out or review an assessment of the risks to health and safety of young persons (i.e. under 18 years). You need to take account of:
  • The inexperience, lack of awareness of risks and immaturity of young persons;
  • The fitting-out and layout of the workplace and any workstation;
  • The nature, degree and duration of exposure to physical, biological and chemical agents, if any;
  • The form, range and use of work equipment and the way in which it is handled;
  • The organisation of processes and activities;
  • The young person’s physique and physical capability, in respect of manual handling activities;
  • The extent of the health and safety training provided (or to be provided) to young persons.
  
  Before employing a child (i.e. between 13 and 16 years), you must provide their parent with comprehensible and relevant information on the risks to health and safety of the child identified by the risk assessment and of the preventative and protective measures.
  (The Management of Health and Safety at Work Regulations 1999)

• I understand that you employ staff to deliver papers. The following guidance should help you to consider the health and safety of this activity.
  
  Employers may not take young persons into their employment unless a risk assessment has been carried out or an existing assessment is reviewed. This is in order to ensure that any risks to those young persons are identified and addressed.
  
  You must take into account the inexperience and immaturity of young persons; the lack of awareness of risks to their health and safety; and any health and safety training given or intended to be given.
  
  Young people must not be employed:-
  • Where the child is under 13 years of age;
  • When they should be at school;
  • For more than two hours on a school day
  • Before 7 am or after 7pm on any day;
  • For more than two hours on any Sunday
  • Where the job requires them to lift, carry or move anything so heavy as to be a cause of injury to them
  
  All young people must have a current work permit from the County Council signed by their carer or parent and their head teacher.
  
  It is necessary to ensure that deliveries using cycles comply with road safety requirements:
  
  • Bikes must be safe and have effective braking;
  • Lights must be provided in working order where necessary
  
  Your risk assessment may identify the need for cycle helmets and other safety items such as reflective bands.
  (Management of Health and Safety at Work Regulations 1999 and Employment of Children byelaw 1998)
  

• You must ensure that your contract window cleaner has carried out a risk assessment in relation to their window cleaning activities at your premises.
  They should inform you of any risks that they may introduce to the workplace and identify a safe system of work for the window cleaning. You must also inform the contractor of any risks to them which have been identified by your own risk assessment and provide information on any safety measures in place to address these risks.
  (The Management of Health and Safety at Work Regulations 1999) and (The Health and Safety at Work etc Act 1974)

• undefined

• Timescale for compliance

  Select Immediate and ongoing One day One week One month Two months See above for individual timescales Other

  • Immediate and ongoing
  • One day
  • One week
  • One month
  • Two months
  • See above for individual timescales
  • Other

• Date

• The Health and Safety Executive (HSE) produces information and guidance to support businesses in meeting Health and Safety requirements. This information is available on their website at www.hse.gov.uk

Chapter 5.6 Scoring

• Refer to Food Law Code of Practice for guidance on completion of hazard rating

• Type of food

  Select 1 - Handling low risk foods (5) 2 - Handling high risk foods (10) 3 - Preparation of high risk foods (30) 4 - Production of high risk foods (40)

  • 1 - Handling low risk foods (5)
  • 2 - Handling high risk foods (10)
  • 3 - Preparation of high risk foods (30)
  • 4 - Production of high risk foods (40)

• Display guidance

• 5 = Retail handling of foods other than high-risk, and other ambient shelf stable products.
  Any other businesses not included in the categories below.
  
  10 = Preparation, cooking or handling by small caterers of open high-risk foods but serve less than 20 meals on a single day ;
  Handling of pre-packed high-risk foods;
  Other wholesalers and distributors not included in the categories below;
  Manufacture or packing of foods other than high-risk;
  Establishments involved in the filleting, salting of fish for retail sale to final consumer.
  
  30 = Preparation, cooking or handling of open high-risk foods by caterers and retailers, except caterers that prepare typically less than 20 meals a day (see above).
  
  40 = Manufacturers of high-risk food, wholesalers and packers who re-wrap or re-pack high-risk foods. In this context, high-risk foods may be regarded as foods which support the growth of micro-organisms, and are ready to eat without further treatment that would destroy pathogenic micro-organisms or their toxins.

• Method of processing

  Select 1 - Not applicable (0) 2 - Cook chill, aseptic packaging etc (20)

  • 1 - Not applicable (0)
  • 2 - Cook chill, aseptic packaging etc (20)

• Display guidance

• 0 = Any other case not included below
  
  20 = The overriding principle to assess is whether the process itself creates an increased risk and /or the intention is to increase the shelf life of the product by applying it.
  Below is a non-exhaustive list of processing types that should be allocated an additional score of 20. Authorised officers will need to make a judgement regarding additional processing types not listed below.
   Canning or other aseptic packing of low-acid foods;
   Vacuum packing;
   Sous-vide cooking;
   Manufacture of cook/chill food, i.e. cooked and prepared meals or foods which may be eaten cold or after reheating. (The simple reheating of cook-chill meals is excluded from the scope of this paragraph.);
   Fermentation of meats e.g. to produce salamis and other fermented sausages;
   Air drying e.g. dried hams, biltong, jerky;
   Freeze drying;
   Addition of salt and/ or other preserving agents;
   The cooking and cooling of meat products prior to service e.g. production of hams by retailers, including butchers; This is not intended to be applied to simple catering operations where foods may often be pre prepared and subsequently re heated.
   Establishments that manufacture, prepare, or serve high risk uncooked or lightly cooked ready to eat food of animal origin whose nature poses a residual microbiological food safety hazard. This is intended to include caterers/manufacturers producing foods such as steak tartare and other raw meat dishes, fish and meat carpaccio, types of sushi or sashimi, ceviche, and burgers less than thoroughly cooked.

• Consumers at risk

  1 - Very Few (0)

  2 - Few (5)

  3 - Intermediate (10)

  4 - Substantial (15)

• Display guidance

• 0 = Businesses typically supplying less than 20 consumers each day.
  5 = Businesses, most of whose customers are likely to be living, staying or working in the local area, e.g. supermarket or shop, local convenience store or high street or local restaurant.
  10 = Businesses serving a substantial number of customers, including a significant proportion from outside the local area, e.g. superstore, airport caterer, motorway service area caterer;
  Manufacturers not included in the category below.
  15 = Food businesses involved in either the manufacture, distribution, packing or wrapping operations of food which is distributed nationally or internationally.

• Vulnerable groups

  1 - None (0)

  2 - Yes (22)

• Display guidance

• 22 = An additional score of 22 (in addition to the score above) should be included for
  establishments involved in the production or service of food intended specifically for consumption by consumers which are likely to include a vulnerable risk group of more than 20 persons.
  
  In this context, vulnerable risk groups are those that include people likely to be more susceptible to the effects of poor food hygiene such as those who are under 5 or over 65, people who are sick or immuno-compromised.
  Production and/or service of high-risk foods in establishments where the ultimate consumers of the product produced include a vulnerable risk group of more than 20 persons.
  0 = Any other case not included above.

Conditions at Time of Inspection

• REVIEW FHRS GUIDANCE

  Select 0-5 10 15 20 25/30

  • 0-5
  • 10
  • 15
  • 20
  • 25/30

• 

• 

• 

• 

• 0-5

  10

  15

  20

  25/30

• Food hygiene and safety compliance

  Select 1 - Excellent (0) 2 - Very Good (5) 3 - Satisfactory (10) 4 - Fair (15) 5 - Bad (20) 6 - Very bad (25)

  • 1 - Excellent (0)
  • 2 - Very Good (5)
  • 3 - Satisfactory (10)
  • 4 - Fair (15)
  • 5 - Bad (20)
  • 6 - Very bad (25)

• Plan in revisit

• Display guidance

• 0 = High standard of compliance with statutory obligations and industry codes of recommended practice*; conforms to accepted good practices in the trade. (*where a relevant code/ industry guide has been published).
  5 = Good standard of compliance with statutory obligations and industry codes of recommended practice* with only minor contraventions.
  10 = Some non-compliance with statutory obligations and industry codes of recommended practice* that are not considered significant in terms of risk (but may become significant if not addressed). Standards are being maintained or improved.
  15 = Some major non-compliance with statutory obligations – more work required to prevent fall in standards.
  
  20 = General failure to satisfy statutory obligations – standards generally low.
  25 = Almost total non-compliance with statutory obligations.
  

• Structural compliance

  Select 1 - Excellent (0) 2 - Very Good (5) 3 - Satisfactory (10) 4 - Fair (15) 5 - Bad (20) 6 - Very bad (25)

  • 1 - Excellent (0)
  • 2 - Very Good (5)
  • 3 - Satisfactory (10)
  • 4 - Fair (15)
  • 5 - Bad (20)
  • 6 - Very bad (25)

• Plan in revisit

• Display guidance

• 0 = High standard of compliance with statutory obligations and industry codes of recommended practice*; conforms to accepted good practices in the trade.
  (*where a relevant code/ industry guide has been published).
  5 = Good standard of compliance with statutory obligations and industry codes of recommended practice* with only minor contraventions.
  10 = Some non-compliance with statutory obligations and industry codes of recommended practice* that are not considered significant in terms of risk (but may become significant if not addressed). Standards are being maintained or improved.
  15 = Some major non-compliance with statutory obligations – more work required to prevent fall in standards.
  
  20 = General failure to satisfy statutory obligations – standards generally low.
  25 = Almost total non-compliance with statutory obligations.

• Confidence in management control systems

  Select 1 - Highly confident (0) 2 - Moderate confidence (5) 3 - Some confidence (10) 4 - Little confidence (20) 5 - No confidence (30) 5 - No confidence (30)

  • 1 - Highly confident (0)
  • 2 - Moderate confidence (5)
  • 3 - Some confidence (10)
  • 4 - Little confidence (20)
  • 5 - No confidence (30)
  • 5 - No confidence (30)

• Plan in revisit

• Display guidance

• 0 = Excellent record of compliance.
  Food safety advice available in-house or access to, and use of, technical advice from a Primary Authority or Home Authority, trade associations and/or from Guides to Good Practice or assurance schemes commensurate with type of business
  Food Business Operator/ Manager knowledgeable and competent.
  Has effective self-checks with satisfactory documented food safety management procedures commensurate with type of business, and may have external audit processes in place.
  Audit by Competent Authority confirms good compliance with food safety procedures.
  
  5 = Good record of compliance.
  Food safety advice available in-house or access to, and use of, technical advice from a Primary or Home Authority, trade associations and/or from Guides to Good Practice or assurance scheme commensurate with type of business.
  Effective management control of hazards.
  Having effective self-checks with satisfactory documented food safety management procedures commensurate with type of business.
  Audit by Competent Authority confirms general compliance with procedures with minor non-conformities not identified as critical to food safety.
  10 = Satisfactory record of compliance.
  Access to relevant food safety advice source and/or Guides to Good Practice or assurance schemes commensurate with type of business.
  Understanding of significant hazards and control measures in place.
  Has implemented satisfactory food safety management procedures or is making satisfactory progress towards documented food safety management procedures, commensurate with type of food business.
  Officers will need to ensure that a business is demonstrating it is actually ‘making satisfactory progress’ towards food safety management procedures. A score of 10 can be awarded for more than one intervention cycle if:
   the previous non-compliances have been addressed but different non-compliances have arisen; and
   the overall risk has not increased.
  
  20 = Significantly varying record of compliance.
  Insufficient food safety knowledge and understanding.
  Poor appreciation of hazards and control measures.
  No food safety management procedures or unsatisfactory progress in terms of developing, documenting and implementing food safety management procedures, commensurate with type of business, since the last intervention rating.
  Some reluctance in recognising or accepting the need for food safety and hygiene control procedures.
  
  30 = Poor track record of compliance.
  Little or no food safety knowledge and understanding.
  Little or no appreciation of hazards, risks or quality control.
  No food safety management procedures.
  Does not recognise or accept the need for food safety and hygiene controls.

• Risk of contamination with E.coli, VTEC or Cl. Botulinum

  Select 1 - No or little risk (0) 2 - Significant risk of contamination (20)

  • 1 - No or little risk (0)
  • 2 - Significant risk of contamination (20)

• Display guidance

• An additional score of 20 (in addition to the score above) should be included where there is a significant risk:
   of food being contaminated with Clostridium botulinum and the micro-organism surviving any processing and multiplying; or
   of ready-to-eat food being or becoming contaminated with micro-organisms or their toxins that are pathogenic to humans, e.g. E.coli O157 or other VTEC, Salmonella sp.; Bacillus cereus.
  In this context, significant risk means the probability that an incident is likely to occur. The following matters should be considered when assessing this factor:
   the potential for contamination or cross-contamination by the specified micro-organisms;
   the likelihood of survival and growth of the specified micro-organisms;
   the existence of procedures based on HACCP principles and confidence in their implementation, including documentation and records of monitoring of controls;
   the extent and relevance of training undertaken by managers, supervisors and food handlers; and
   whether intervention by the Competent Authority is necessary to reduce the probability of an incident occurring.
  
  The additional score must only be applied on a case-by-case basis, must not be applied generically to whole categories of food business establishments, and must be removed at the next inspection if the significant risk no longer exists.
  The additional score must also be consistent with the baseline assessment of Confidence in Management/Control Systems. If confidence in management is assessed as 0 or 5, and there is also assessed to be a significant risk of contamination of food with one of the specified micro-organisms, then one of the assessments cannot be correct, and each should be reviewed. Establishments should not pose a significant risk if there is high or moderate Confidence in Management/Control Systems.

• Total Risk Rating Score (score calculated at top of section):

• Relevant Risk Category from Total Risk Rating
  
  Category A: 92 or higher
  
  Category B: 72 to 91
  
  Category C: 52 to 71
  
  Category D: 31 to 51
  
  Category E: 0 to 30

• Risk Rating of Premises

  Category A

  Category B

  Category C

  Category D

  Category E

• Type of inspection undertaken

  Partial Inspection

  Full inspection

• Revisit required

  Yes

  No

• Plan in revisit using Actions option (set timeframe)

• Food Hygiene Rating Awarded on site?

  Yes

  No

  N/A

• The Inspecting officer will inform you of your food hygiene rating as soon as possible and within ten working days

• Food Hygiene and Safety Procedures (H)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 15 - Improvement Necessary 20 - Major Improvement Necessary 25 - Urgent Improvement Necessary

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 15 - Improvement Necessary
  • 20 - Major Improvement Necessary
  • 25 - Urgent Improvement Necessary

• Structural Requirements (S)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 15 - Improvement Necessary 20 - Major Improvement Necessary 25 - Urgent Improvement Necessary

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 15 - Improvement Necessary
  • 20 - Major Improvement Necessary
  • 25 - Urgent Improvement Necessary

• Confidence in Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Generally Satisfactory 20 - Major Improvement Necessary 30 - Urgent Improvement Necessary

  • 0 - Very Good
  • 5 - Good
  • 10 - Generally Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Urgent Improvement Necessary

• Food Hygiene Rating 5 "Very Good"

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• Food Hygiene Rating 4 "Good"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 4 "Good"

• Food Hygiene Rating 4 "Good"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 2 "Improvement Necessary"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Overall food hygiene rating

  Select 5 - Very good 4 - Good 3 - Generally Satisfactory 2 - Improvement Necessary 1 - Major Improvement Necessary 0 - Urgent Improvement Necessary No rating awarded (Exempt or Excluded)

  • 5 - Very good
  • 4 - Good
  • 3 - Generally Satisfactory
  • 2 - Improvement Necessary
  • 1 - Major Improvement Necessary
  • 0 - Urgent Improvement Necessary
  • No rating awarded (Exempt or Excluded)

• 

• 

• 

• 

• 

• 

• Overall food hygiene rating

  Select 5 - Very good 4 - Good 3 - Generally Satisfactory 2 - Improvement Necessary 1 - Major Improvement Necessary 0 - Urgent Improvement Necessary No rating awarded (Exempt or Excluded)

  • 5 - Very good
  • 4 - Good
  • 3 - Generally Satisfactory
  • 2 - Improvement Necessary
  • 1 - Major Improvement Necessary
  • 0 - Urgent Improvement Necessary
  • No rating awarded (Exempt or Excluded)

• 

• 

• 

• 

• 

• 

• Structural Requirements (S)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 15 - Improvement Necessary 20 - Major Improvement Necessary 25 - Urgent Improvement Necessary

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 15 - Improvement Necessary
  • 20 - Major Improvement Necessary
  • 25 - Urgent Improvement Necessary

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 5 "Very Good"

• Food Hygiene Rating 4 "Good"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 5 "Very Good"

• Food Hygiene Rating 4 "Good"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 4 "Good"

• Food Hygiene Rating 3 "Generally Satisfactory"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 2 "Improvement Necessary"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Structural Requirements (S)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 15 - Improvement Necessary 20 - Major Improvement Necessary 25 - Urgent Improvement Necessary

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 15 - Improvement Necessary
  • 20 - Major Improvement Necessary
  • 25 - Urgent Improvement Necessary

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 4 "Good"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 4 "Good"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Food Hygiene Rating 3 "Satisfactory"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 4 "Good"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Food Hygiene Rating 3 "Generally Satisfactory"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 2 "Improvement Necessary"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Structural Requirements (S)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 15 - Improvement Necessary 20 - Major Improvement Necessary 25 - Urgent Improvement Necessary

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 15 - Improvement Necessary
  • 20 - Major Improvement Necessary
  • 25 - Urgent Improvement Necessary

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 2 "Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 2 "Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 2 "Improvement Necessary"

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Structural Requirements (S)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 15 - Improvement Necessary 20 - Major Improvement Necessary 25 - Urgent Improvement Necessary

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 15 - Improvement Necessary
  • 20 - Major Improvement Necessary
  • 25 - Urgent Improvement Necessary

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 1"Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Structural Requirements (S)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 15 - Improvement Necessary 20 - Major Improvement Necessary 25 - Urgent Improvement Necessary

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 15 - Improvement Necessary
  • 20 - Major Improvement Necessary
  • 25 - Urgent Improvement Necessary

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 1 "Major Improvement Necessary"

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Confidence In Management (CIM)

  Select 0 - Very Good 5 - Good 10 - Satisfactory 20 - Major Improvement Necessary 30 - Poor

  • 0 - Very Good
  • 5 - Good
  • 10 - Satisfactory
  • 20 - Major Improvement Necessary
  • 30 - Poor

• Food Hygiene Rating 0 "Urgent Improvement Necessary"

• Risk scores are awarded for "food hygiene and safety procedures", "structure" and "confidence in management", based on conditions found at the time of inspection. Your Food Hygiene Rating is then calculated as follows:

  

Local Authority

• Local Authority

• Name

  Yes

  No

• ADDRESS

Food Business Operator/Representative's Signature

Food Business Operator/Representative

• I will review and complete all works within the stated compliance period or pass this information on to the Food Business Operator as soon as possible

• Full Name

• Role in business

FBO/Person Seen Declaration - Report to be sent to email address provided

• I understand a copy of the report will be sent to me by email to the email address provided.

  Yes

  No

• As I have not provided an email address, I understand a copy will be sent to me in the post to the address provided.

  Yes

  No

Time inspection completed

• Record time inspection completed

  Date

Business Satisfaction Survey

• survey

• Food Hygiene Rating Rescore Request
  
  If you have carried out improvements, you can apply for a revisit to change your Food Hygiene Rating. To apply, you must fill out a revisit request form, including details of the improvements that you have made, which is available here:
  
  Business owners should be aware that during the re-inspection, the officer will be looking at standards overall and not just at the specific areas you have been working to improve, therefore the rating may go up, down or stay the same.
  
  A rescore inspection is subject to a charge of £. There will be no limit to the number of re-inspection applications, however to avoid paying for multiple visits, business owners are advised to address all the issues before submitting a request. All requested re-inspections will be carried out within three months of receipt of the request and payment.