Diary Entry 7: New Risks

After Christmas and New years passed successfuly, there was not much work to be done in January as it was rather quiet as expected.

I decided it would be a good idea to review our current health and safety policies, as well as our current risk assessments.I decided a new and updated policy was required. Thefore new a clear health and safety regime for the kitchen included the follwing:
- the correct method of cleaning up and wiping down (what cleaning products were to be used when and where)
- what each coloured chopping board was used for (e.g red=raw meat, blue= fish)
-how often and especially after what process employees should be washing their hands ( e.g after handling raw meat, after going outside)
- what temperatures the fridges and freezers should be
- what the required protective clothing should be used for
- info on the first-aid kit.

After finishing the new health and safety policy I decided to create risk assessments for all the equipment within the company to insure it was all safe and being used correctly. This allowed all employees to see the dangers that could occur if the equipment was not used safely and properly.