2. Health, Safety and Security in the Hospitality Working Environment
The Acts and regulations for health and safety are; The Health and Safety at Work Act (HASAWA), is the primary piece of legislation covering occupational health and safety in Great Britain. The Control of Substances Hazardous to Health (COSHH) is the law that requires employers to control substances that are hazardous to health. The Fire Precautions Act which is an Act to make further provision for the protection of persons from fire risks, and for purposes connected therewith. The Personal Protective Equipment Regulations (PPE) requires the employers to be responsible for providing, replacing and paying for personal protective equipment. Etc. The Act for hygiene is the Food Safety Act, it is the statutory obligation to treat food intended for human consumption in a controlled and managed way. The key requirements of the Act are that food must comply with food safety requirements, must be "of the nature, substance and quality demanded", and must be correctly described.
1.1 Identify the enforcement agencies for health, hygiene, and safety laws and regulations.
Environmental Health Officers, they make sure that people`s living and working surroundings are safe, healthy and hygienic. Health and Safety Executive (HSE), as a part of its work its investigates industrial accidents, small and large, including major incidents such as the explosion and fire. The Food Standards Agency (FSA), is responsible for food safety and food hygiene across the UK. They work with local authorities to enforce food safety regulations.
1.2 State the importance of having procedures which maintain health, hygiene, safety and security at work.
It is very important to meet the requirements of all the legislation, therefor having procedures which are maintain these are essential in the organisation.
1.3 State the implications of breaking the law on health, hygiene and safety.
Food hygiene is paramount and failure to ensure it could mean a wide-ranging and expensive investigation, a tape recorded interview under caution, a prosecution in the criminal courts, and the inherent ramifications of a conviction.
1.4 State the importance of having a named individual responsible for health, hygiene, safety and security.
It is essential to have an individual in charge of health, hygiene, safety and security. This or these individuals are responsible for accidents and incidents reports, completion of risk assessment, and for providing trainings for employees to maintain health, hygiene, safety and security. There always should be a responsible person for first aid , who is reporting and recording accidents as well as providing first line response. The person responsible for fire safety should provide trainings for the employees, recording procedures related to fire safety issues, completion of evacuation practice. The responsible person for security should always maintain patrols, checking CCTV footage, record and report procedures. All these together will maintain standards, compliance with legalisation, etc.
2.1 Identify people and organisations who may need access to information.
Information such as training records, risk assessments, personal records, fire evacuation records, food safety records may available for; Health and Safety officers, Environmental Health Officers, company representatives, managers, government departments and for the Health and Safety Executive.
2.2 Explain procedures used to record and store information.
Information should be recorded and stored immediately or within 3 days. The record can be stored electronically or manually. The information always have to be stored safely and securely, protected from any unauthorised access.
2.3 State the information that external authorities may require.
Authorities such as HSE, EHO, UK Border Agency, etc, may require training records, risk assessments, personal records,...
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