Logistics - Safety Briefing Checklist

• Conducted on

  Date

• Team Leader/Supervisor:

First Aid Requirements

• You must report any accident to your supervisor/manager.

• First aid facilities are available in the kitchens and via Event Control/Security.

Fire and Emergency

• Alarm sound is: Spoken Word/Continuous Bell/Electronic Bleep

• Exit by nearest fire exit. Assembly point is located at: St Mark's Church

Key Safety Behaviours

• SEE CARE SHARE - We all look out for each other!

• BE MINDFUL – Always think first before you carry out a task or activity. Are there any risks or hazards and is it safe to carry on?

• GET INVOLVED – Help your colleagues if they need it or if you see them in trouble.

• SPEAK OUT – If you are unsure of anything ask your manager/supervisor or if you see any unsafe environments or working activities then let them know.

Personal Protective Equipment

• PPE is provided to ensure risks to your safety are minimised. Ensure you use it e.g. waiters cloths, oven cloths, gloves and goggles.

Manual Handling

• Ensure any manual handling tasks are within your capabilities and if you need assistance please ask a member of the team or your supervisor/manager. Always use lifting aids where provided e.g. trolleys, sack trucks, keg barrows.

Slips, Trips and Falls

• Ensure that any spillages are cleaned up immediately, keep walkways and working areas clear of obstructions, report any damaged floor surfaces to your supervisor/manager immediately and avoid running or rushing in your workplace.

COSHH

• You must not use any chemicals unless you have been trained to do so. Ensure you always follow instructions on the chemical safety task card and are aware of the meaning of chemical hazard symbols.

Working with Equipment

• Only use equipment and machinery that you have been trained to do so. Never attempt to carry out any repairs or modifications to equipment.

Burns and Scalds

• Take particular care when working with hot materials and equipment and when carrying hot food and liquids. If you are using deep-fat fryers, ensure you have been trained.

Essentials of Hygiene and Rules of Safety

• Ensure you read the “essentials of food hygiene” and “rules of safety” located within this pack prior to commencing work.

Allergens

• If a guest asks you about allergens within a specific dish, then provide them with the Allergen QR code or a copy of the Allergy Information Folder and point out the allergy information sheet for that dish so they can make an informed choice. If you are unsure of any aspect, notify your head chef/supervisor immediately.

Customer Service

• Deal with customers in a polite, helpful and friendly manner. Refer any queries you cannot deal with to another member of the team. If you feel threatened at any time alert your manager/supervisor immediately and ensure you know how to raise the alarm.

Alcohol Service Authorisation

• Ensure all team members have been briefed on the Safe System of Work document on the following pages and the COVID Safety Conversation.

• By signing below, I confirm that I have been briefing on the above safety information covering Fire & Emergency, COVID Safety Conversation, Infection Control, Cleaning and Sanitising Contact Times, Allergens, Safe Systems of Work for Catering, Responsible Alcohol Service and the COVID-19 Risk Assessment for this venue. I understand it is my responsibility to follow instructions, to work safely and only to do work that I have been trained to do or are being trained or supervised whilst doing. I also understand that I can ask my manager or supervisor at any time if I am unsure of what to do.

All staff to sign below:

• Team Member Name:

  Sign