RISK ASSESSMENT OF:



Risk Assessment Summary - bakery

BAKERY

|Hazard |Present |Action required |Adequately Controlled |

|1. Use of Mixer |( | | |

|2. Use of Mixer Attachment |( | | |

|3. Use of Dough brake |( | | |

|4. Use of Induction Stove |( | | |

|5. Use of Oven |( | | |

|6. Use of flour/ill health/explosive atmosphere |( | | |

|7. Working at height |( | | |

|8. Use of Knives |( | | |

|9. Use of Bread Slicer |( | | |

|10. Bun Roller |( | | |

| |( | | |

|11. Dough Divider | | | |

| |( | | |

|12. Stick Roller | | | |

| |( | | |

|13. Noise | | | |

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Risk Assessment Summary - Bakery

TRAINING PROGRAMME

Name: ………………………………

| | |Trainee’s Initials |Trainer’s Initials |

|Hazard |Date | | |

|1. Use of Mixer | | | |

|2. Use of Mixer Attachment | | | |

|3. Use of Dough brake | | | |

|4. Use of Induction Stove | | | |

|5. Use of Oven | | | |

|6. Use of flour/ill health/explosive atmosphere | | | |

|7. Working at height | | | |

|8. Use of Knives | | | |

|9. Use of Bread Slicer | | | |

|10. Bun Roller | | | |

| | | | |

|11. Dough Divider | | | |

| | | | |

|12. Stick Roller | | | |

| | | | |

|13. Noise | | | |

| | | | |

| | | | |

| | | | |

| | | | |

This form should be photocopied for each member of staff, completed when training

has been carried out and kept as a record of their training

|Risk Assessment of: | |

| |Use of Mixer |

|Department: Bakery |Staff Involved: Bakers |

|Description of Operation: |Ingredients placed into food mixer and guard put in place. Machine operated and once mixing completed, ingredients then removed |

| | | |

| | | |

|Hazards Involved |People Affected |Existing Controls |

|Limbs being trapped in the machine |Bakers |Defective equipment not used. |

|Clothing, hair, etc becoming entangled |Maintenance personnel |No person under 18 allowed to operate or clean machine. |

|Manual handling |Contractors |Safe equipment purchased and subject to annual recorded. maintenance by competent person. |

|Electrical shock | |Use of castor framed trolleys to move large mixing bowls |

|Dust emissions – ill health | |Interlocked guard provided. |

|Explosive atmosphere due to dust |Special considerations: |Ensure gear or clutch lever cannot be easily knocked into operating position. |

| |Inexperienced staff |Operators not to put hands or implements into bowl whilst operating. |

| | |Switched off before cleaning. |

| | |Localised & signed isolation switch.. |

| | |Emergency stop button provided. |

| | |Electrical isolating switch clearly identified. |

| | |Bowl guard kept in place. |

| | |Electrical isolating switch clearly identified |

| | |Training of staff regarding hazards and controls when using the equipment |

| | |Display of dangerous machines notice |

| | |Training in manual handling provided |

| | |Local extraction ventilation provided |

| | |General extraction |

| | |Medical surveillance |

| | |Dust levels assessed |

| | |Cleaning schedule documented |

| | |Electrical equipment appropriate for explosive atmospheres used |

|Severity: |Numbers Affected: |Likelihood: |Risk Factor: |

|Major |One |Unlikely |Low |

| | | | |

|Statutory Provisions: |Provision and Use of Work Equipment Regulations | |Not Complied |

| |Manual Handling Operations Regulations |Complied with | |

| |Dangerous Machines Order | | |

|Additional Controls Required |Date |Additional Controls Required |Date |

| |Com'd | |Com'd |

| | | | |

|Completed By : NAME |Date of Assessment: |Date to be Completed: |Review Date: |

|Position: Manager |Assdate |Comdate |Revdate |

|Risk Assessment of: | |

| |Use of Food Mixer Attachments |

|Department: Bakery |Staff Involved: Bakers |

|Description of Operation: |Attachment fitted to mixer. Food placed into hopper and pressure plate used to push the food through the attachment. Attachment guard replaced. |

| | | |

| | | |

|Hazards Involved |People Affected |Existing Controls |

|Limbs being trapped in machine |Bakers |Defective equipment not used |

|Clothing, hair etc becoming entangled in machine |Maintenance personnel |No person under 18 years allowed to operate or clean the machine |

|Electrical shock |Contractors |Bowl guard kept in place |

|Dust emissions – ill health | |Plunger used to push food through |

|Explosive atmosphere due to dust |Special considerations: |Local extraction ventilation provided |

| |Inexperienced staff |General extraction |

| | |Medical surveillance |

| | |Electrical equipment appropriate for explosive atmospheres used |

| | |Dangerous machine notice displayed Electrical isolation switch clearly identified |

| | |Training of staff regarding hazards and controls when using the equipment |

| | |Safe equipment purchased and subject to annual recorded maintenance by competent person |

|Severity: |Numbers Affected: |Likelihood: |Risk Factor: |

|Major |One |Unlikely |Low |

| | | | |

|Statutory Provisions: |Provision and Use of Work Equipment Regulations | |Not Complied |

| |Dangerous Machines Order |Complied with | |

|Additional Controls Required |Date |Additional Controls Required |Date |

| |Com'd | |Com'd |

| | | | |

|Completed By : NAME |Date of Assessment: |Date to be Completed: |Review Date: |

|Position: Manager |ASSDATE |COMDATE |REVDATE |

|Risk Assessment of: | |

| |Use of Pastry Dough Brake |

| | |

|Department: Bakery |Staff Involved: Bakers |

|Description of Operation: |Pastry dough fed into machine roller and switched on. |

| | | |

| | | |

|Hazards Involved |People Affected |Existing Controls |

|Trapping (rollers and conveyor belt). |Bakery Staff |Purchase of good quality equipment |

|Fire |Contractors |Switched off during cleaning |

|Electrocution Dust emissions – ill health |Co-users of workplace |Isolation switch signed |

|Explosive atmosphere due to dust |Operators |Portable Appliance Testing |

| | |Local extraction ventilation provided |

| |Special considerations: |General extraction |

| |Inexperienced staff |Medical surveillance |

| | |Dust levels assessed |

| | |Cleaning schedule documented |

| | |Electrical equipment appropriate for explosive atmospheres used |

| | |Staff training |

| | |Floor to be dispensed via equipment and not hand |

| | |Sprinkler flour form low height slowly |

| | |Display of Dangerous machine Notice. |

| | |Use of PPE |

|Severity: |Numbers Affected: |Likelihood: |Risk Factor: |

|High |One |Low |Medium |

| | | | |

|Statutory Provisions: |Management of Health and Safety at Work Regulations | |Not Complied |

| |Provision and Use of Work Equipment Regulations |Complied with | |

| |Dangerous Machines Order | | |

|Additional Controls Required |Date |Additional Controls Required |Date |

| |Com'd | |Com'd |

| | | | |

| | | | |

|Completed By : NAME |Date of Assessment: |Date to be Completed: |Review Date: |

|Position: Manager |ASSDATE |COMDATE |REVDATE |

|Risk Assessment of: |Use of Induction Stove |

| | |

|Department: Bakery |Staff Involved: Bakers |

|Description of Operation: |Oven lit using taper/sparker and allowed to raise to cooking temperature. Hot food/trays taken out of oven after cooking and carried to preparation |

| |table. |

| | | |

| | | |

|Hazards Involved |People Affected |Existing Controls |

|Burns to hands and exposed limbs |Bakers |Installation and recorded annual maintenance by approved person |

|Dropping pots on feet |Contractors |Localised isolating switch |

|Electric shock | |Provision of oven cloths to all bakers |

| |Special considerations: |Provision of oven gauntlet gloves in kitchen |

| |Inexperienced staff |Pan handles not allowed to protrude |

| | |Pans not overfilled |

| | |All control knobs present |

| | |Local extraction ventilation provided |

| | |General extraction |

| | |Medical surveillance |

| | |Cleaning schedule documented |

| | |Dust levels assessed |

| | |Electrical equipment appropriate for explosive atmospheres used |

| | |Training of staff regarding hazards and controls |

|Severity: |Numbers Affected: |Likelihood: |Risk Factor: |

|Major |One / Many |Unlikely |Medium |

| | | | |

|Statutory Provisions: |Workplace (Health, Safety and Welfare) Regulations | |Not Complied |

| |Personal Protective Equipment Regulations |Complied with | |

| |Gas Safety (Installation and Use) Regulations | | |

|Additional Controls Required |Date |Additional Controls Required |Date |

| |Com'd | |Com'd |

| | | | |

|Completed By : NAME |Date of Assessment: |Date to be Completed: |Review Date: |

|Position: Manager |ASSDATE |COMDATE |REVDATE |

|Risk Assessment of: | |

| |Use of Oven |

| | |

|Department: Bakery |Staff Involved: Bakers |

|Description of Operation: |Oven lit and allowed to reach cooking temperature. Hot food/trays taken out of oven after cooking and carried to preparation table. |

| | | |

| | | |

|Hazards Involved |People Affected |Existing Controls |

|Burns to hands and exposed limbs |Bakers |Localised isolating switch |

|Dropping trays on feet |Contractors |Adequate fire precautions |

|Electrical shock | |Provision of oven clothes to all chefs |

| |Special considerations: |Provision of oven gauntlet gloves in bakery |

| |Inexperienced staff |All control knows present |

| | |Check no on in trolley oven before turning on and closing door. |

| | |Use of gauntlet gloves to remove hot trolleys from oven. |

| | |Installation and annual maintenance by approved person |

| | |Training of staff regarding hazards and controls. |

| | |Warning notice displayed near glass viewing panel “Caution hot surface” |

| | |Provision of lockable isolated switch & padlock for trolley oven. |

|Severity: |Numbers Affected: |Likelihood: |Risk Factor: |

|Major |One |Likely |Medium |

| | | | |

|Statutory Provisions: |Workplace (Health, Safety and Welfare) Regulations | |Not Complied |

| |Personal Protective Equipment Regulations |Complied with | |

|Additional Controls Required |Date |Additional Controls Required |Date |

| |Com'd | |Com'd |

| | | | |

|Completed By : NAME |Date of Assessment: |Date to be Completed: |Review Date: |

|Position: Manager |ASSDATE |COMDATE |REVDATE |

|Risk Assessment of: | |

| |Use of Flour |

| | |

|Department: Bakery |Staff Involved: Bakers |

|Description of Operation: |Use of flour as part of the production process |

| | | |

| | | |

|Hazards Involved |People Affected |Existing Controls |

|Ill health (eyes, skin, respiratory) |Bakers |No dropping of flour from height. |

|Explosions |Contractors |Use dredgers or sprinklers to spread dusting flour instead of by hand. |

|Slips on dusty floor |Visitors |Spillages cleaned promptly using suitable vacuum or damp mops. |

| | |Careful loading of flower into mixer. |

| |Specially at risk |Start mixer on slow speed. |

| |Asthmatics |Avoid damage to ingredient bags. |

| |People suffering respiratory conditions |PPE as last resort |

| |People working for long periods within industry |PPE assessment |

| | |Face fitting of PPE |

| | |Flour covered |

| | |Roll bags up from bottom while tipping to avoid the need to flatten or fold empty bags. |

| | |Avoid use of compressed airline for cleaning where possible. |

| | |No use of brushes to dry sweep. |

| | |Wear suitable respirator for essential short term dusty tasks. |

| | |Overalls to be worn to prevent contamination of normal work clothes. |

| | |Pre employment medical questionnaire to include questions on present and or past asthma and chest |

| | |illness and symptoms of dermatitis. |

| | |Ensure work exposure limit is below 10mg/m3 over an 8 hour period. |

| | |Ensure short term work exposure limit is below 30mg/m3 over a 15 minute period. |

| | |Dust levels to be assessed |

| | |Use high efficient industrial vacuum to clean suitable for explosive atmospheres |

| | |Training of staff regarding hazards and controls |

| | |Staff to complete a questionnaire after 6 and 12 weeks to enquire about developing systems and |

| | |annually thereafter. |

| | |Health surveillance by a competent person |

| | |Dust levels assessed |

| | |Cleaning schedule documented |

|Severity: |Numbers Affected: |Likelihood: |Risk Factor: |

|Major |One |Likely |Medium |

| | | | |

|Statutory Provisions: |Workplace (Health, Safety and Welfare) Regulations | |Not Complied |

| |management of health and safety at work regulations |Complied with | |

| |Control of substancees hazasrd to health regulations | | |

|Additional Controls Required |Date |Additional Controls Required |Date |

| |Com'd | |Com'd |

| | | | |

|Completed By : NAME |Date of Assessment: |Date to be Completed: |Review Date: |

|Position: Manager |ASSDATE |COMDATE |REVDATE |

|Risk Assessment of: | |

| |Working at height |

| | |

|Department: Bakery |Staff Involved: Cleaners - maitnenance |

|Description of Operation: |Cleaning, maintenance |

| | | |

| | | |

|Hazards Involved |People Affected |Existing Controls |

|Falling down ladder |Maintenance personnel |Falls from height risk assessments to be carried out on all capital and project plans. |

|Falls from vehicles |Contractors |Clean high structures from ground level where possible. |

|Falls from plant and machinery |Co-users of workplace |Safe system of work to be designed at height where necessary. |

|Falls from racking and shelving |Operators |A separate risk assessment to be undertaken before any maintenance work at height commences. |

| |Cleaners |Access to racking by climbing is prohibited. |

| | |Training of staff regarding hazards and controls. |

| | |No young persons allowed to work at height |

| |Special considerations: | |

| |Inexperienced staff | |

| |Lone workers | |

|Severity: |Numbers Affected: |Likelihood: |Risk Factor: |

|Major |One |Likely |Medium |

| | | | |

|Statutory Provisions: |Workplace (Health, Safety and Welfare) Regulations | |Not Complied |

| |Personal Protective Equipment Regulations |Complied with | |

|Additional Controls Required |Date |Additional Controls Required |Date |

| |Com'd | |Com'd |

| | | | |

|Completed By : NAME |Date of Assessment: |Date to be Completed: |Review Date: |

|Position: Manager |ASSDATE |COMDATE |REVDATE |

|Risk Assessment of: | |

| |Use of Knives |

| | |

|Department: Bakery |Staff Involved: Bakery Staff |

|Description of Operation: |Appropriate sharp knife and appropriate cutting surface utilised for cutting/slicing food stuffs |

| | | |

| | | |

|Hazards Involved |People Affected |Existing Controls |

|Cuts to hands |Bakers |Use of correct knife. |

|Stabs to body | |Knives are sharp. |

| | |Arrangements for knife sharpening in place. |

| |Special considerations: |Safe storage provided (blades flat and pointing away) |

| |Inexperienced staff |Knives carried flat at the persons side. |

| |Lone workers |Dropped knives not caught. |

| | |Knives not left in sinks. |

| | |Training of staff regarding hazards and controls. |

| | | |

|Severity: |Numbers Affected: |Likelihood: |Risk Factor: |

|Medium |One |high |Medium |

| | | | |

|Statutory Provisions: |Provision and use of work equipment regulations | |Not Complied |

| | |Complied with | |

|Additional Controls Required |Date |Additional Controls Required |Date |

| |Com'd | |Com'd |

| | | | |

|Completed By : NAME |Date of Assessment: |Date to be Completed: |Review Date: |

|Position: Manager |ASSDATE |COMDATE |REVDATE |

|Risk Assessment of: | |

| |Bread Slicer |

| | |

|Department: Bakery |Staff Involved: Bakery Staff |

|Description of Operation: |Machine |

| | | |

| | | |

|Hazards Involved |People Affected |Existing Controls |

|Cuts |Machine operators |Interlocked guard on sharpened side of blade |

|Amputation of finger digit |Cleaners |Fixed guards on machine frame |

|Electrical shock |Other staff |Daily checks that interlock works and fixed guards in place. |

| |Maintenances |Interlock crumb tray so that machine will not operate unless tray in position. |

| | |Localised signed isolating switch |

| | |Safe equipment purchased and subject to annual recorded maintenance by competent person |

| |Special considerations: |Emergency stop button provided |

| |Inexperienced staff |Training of staff regarding hazards and controls. |

| |Young persons |No young persons to use |

| | |Inexperienced persons to be supervised |

|Severity: |Numbers Affected: |Likelihood: |Risk Factor: |

|Medium |One |high |Medium |

| | | | |

|Statutory Provisions: |Provision and use of work equipment regulations | |Not Complied |

| | |Complied with | |

|Additional Controls Required |Date |Additional Controls Required |Date |

| |Com'd | |Com'd |

| | | | |

|Completed By : NAME |Date of Assessment: |Date to be Completed: |Review Date: |

|Position: Manager |ASSDATE |COMDATE |REVDATE |

|Risk Assessment of: | |

| |Bun roller – Manually Operated |

| | |

|Department: Bakery |Staff Involved: Bakery |

|Description of Operation: |Placing dough in machine and manually lowering top plate and operating second tear. |

| | | |

| | | |

|Hazards Involved |People Affected |Existing Controls |

|Crushing fingers |Bakers |Only one user to operate the machine at any one time. |

|Electrical shock |Cleaners |Training of staff regarding hazards and controls when using the equipment |

|Dust emissions – ill health |Special considerations: |Display notice “Caution” |

|Explosive atmosphere due to dust |Visitors |Local extraction ventilation provided |

| |Inexperienced staff |General extraction |

| | |Medical surveillance |

| | |Electrical equipment appropriate for explosive atmospheres used |

| | |Dust levels assessed |

| | |Cleaning schedule documented |

| | | |

|Severity: |Numbers Affected: |Likelihood: |Risk Factor: |

|Medium |One |high |Medium |

| | | | |

|Statutory Provisions: |Workplace (Health, Safety and Welfare) Regulations | |Not Complied |

| |Personal Protective Equipment Regulations |Complied with | |

| |Provision and use of work equipment regulations | | |

|Additional Controls Required |Date |Additional Controls Required |Date |

| |Com'd | |Com'd |

| | | | |

|Completed By : NAME |Date of Assessment: |Date to be Completed: |Review Date: |

|Position: Manager |ASSDATE |COMDATE |REVDATE |

|Risk Assessment of: | |

| |Dough Divider – manually Operated |

| | |

|Department: Bakery Bakery |Staff Involved: Bakers |

|Description of Operation: |Closing top and moving leaver to raise blades; cleaning. |

| | | |

| | | |

|Hazards Involved |People Affected |Existing Controls |

|Severing |Maintenance personnel |Safe equipment purchase and subject o annual recorded maintenance by competent person. |

|Trapping and crushing |Contractors |Defective equipment not used. |

|Electrical shock |Operators |No person under 18 allowed to operate or clean machine. |

|Dust emissions – ill health |Cleaners |Electrical isolating switch clearly identified. |

|Explosive atmosphere due to dust | |Display of Dangerous Machine notice. |

| |Special considerations: |Local extraction ventilation provided |

| |Inexperienced staff |General extraction |

| | |Medical surveillance |

| | |Electrical equipment appropriate for explosive atmospheres used |

| | |Training of staff regarding hazards and controls when using the equipment |

| | |Dust levels assessed |

| | |Cleaning schedule documented |

|Severity: |Numbers Affected: |Likelihood: |Risk Factor: |

|Medium |One |high |Medium |

| | | | |

|Statutory Provisions: |Workplace (Health, Safety and Welfare) Regulations | |Not Complied |

| |Personal Protective Equipment Regulations |Complied with | |

| |Provision and use of work equipment regulations | | |

|Additional Controls Required |Date |Additional Controls Required |Date |

| |Com'd | |Com'd |

| | | | |

|Completed By : NAME |Date of Assessment: |Date to be Completed: |Review Date: |

|Position: Manager |ASSDATE |COMDATE |REVDATE |

|Risk Assessment of: | |

| |Stick Roller |

| | |

|Department: Bakery |Staff Involved: Bakers |

|Description of Operation: |Closing top and moving leaver to raise blades; cleaning. |

| | | |

| | | |

|Hazards Involved |People Affected |Existing Controls |

|Crushing |Maintenance personnel |Purchase of good quality equipment. |

|Drawing in |Contractors |Installation and annual recorded maintenance by a competent person. |

|Electrical shock |Operators |Localised and signed isolation switch. |

|Dust emissions – ill health |Cleaners |Interlocked and fixed guards in place. |

|Explosive atmosphere due to dust |Co-users of workplace. |Emergency stop button. |

| |Bakers |No person under 18 allowed to operate or clean machine. |

| | |Display dangerous machine notice. |

| |Special considerations: |Switched off before cleaning. |

| |Inexperienced staff |Training of staff regarding hazards and controls when using the equipment. |

| | |Defective equipment not used. Local extraction ventilation provided |

| | |General extraction |

| | |Medical surveillance |

| | |Electrical equipment appropriate for explosive atmospheres used |

| | |Dust levels assessed |

| | |Cleaning schedule documented |

| | | |

|Severity: |Numbers Affected: |Likelihood: |Risk Factor: |

|Medium |One |high |Medium |

| | | | |

|Statutory Provisions: |Workplace (Health, Safety and Welfare) Regulations | |Not Complied |

| |Personal Protective Equipment Regulations |Complied with | |

| |Provision and use of work equipment regulations | | |

|Additional Controls Required |Date |Additional Controls Required |Date |

| |Com'd | |Com'd |

| | | | |

|Completed By : NAME |Date of Assessment: |Date to be Completed: |Review Date: |

|Position: Manager |ASSDATE |COMDATE |REVDATE |

|Risk Assessment of: | |

| |Noise |

| | |

|Department: Bakery |Staff Involved: Bakers & Packers |

|Description of Operation: |Use of general bakery machinery, depanning and moving trolley. |

| | | |

| | | |

|Hazards Involved |People Affected |Existing Controls |

|Hearing loss |Bakers and packers |Purchase low noise machinery |

|Tinnitus | |Where necessary line guards and machine panels with noise dampening material to be fixed. |

| | |Fit anti-vibration mounting where appropriate to machines. |

| | |Ensure good maintenance to stop rattles and noise from wear. |

| | |Ensure that a proprietary knocking-out table with rubber bar is used. |

| | |Maintain rubber bar to ensure that noise from knocking-out is deadened. |

| | |Carry out noise risk assessment |

| | |Implement recommendations of noise risk assessment |

| | |Health surveillance |

| | |Last resort ear plugs/muffs |

| | |Training of staff |

| | |Keeping of medical records 40 years |

| | | |

|Severity: |Numbers Affected: |Likelihood: |Risk Factor: |

|Medium |One |high |Medium |

| | | | |

|Statutory Provisions: |Workplace (Health, Safety and Welfare) Regulations | |Not Complied |

| |Personal Protective Equipment Regulations |Complied with | |

| |Provision and use of work equipment regulations | | |

|Additional Controls Required |Date |Additional Controls Required |Date |

| |Com'd | |Com'd |

| | | | |

|Completed By : NAME |Date of Assessment: |Date to be Completed: |Review Date: |

|Position: Manager |ASSDATE |COMDATE |REVDATE |

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