Work Place Health and Safety

This document provides information on the importance of health and safety in the workplace, specifically in a cafe setting. It covers topics such as health and safety policies, code of conduct, proper use of cafe equipment, identification of potential hazards and controls, and managing the security of the cafe and its storage facilities.

Running head: WORK PLACE HEALTH SAFETY
Work Place Health and Safety
Name of the Student
Name of the University
Author Note

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WORK PLACE HEALTH SAFETY
1. A health and safety policy and code of conduct.
 A safety plant and system of work should be maintained in the café.
 Presence of proper signage is recommended so that hazardous are can be
identified.
 All the staffs of the café should be trained in a proper way so that risks of
accidents can be minimized.
 Employees should have enough support from the end of the management.
 In the hazardous place there should be adequate signage indicating that
hazards.
 All of the staffs should be punctual.
 Staff must use adequate safety procedures during performing their works in
the café.
 When delivering foods, the staff should maintain hand hygiene to enhance
safety of the customers.
 All the staff should use apron during performing work in the kitchen area.
 It is recommended that, due to handling of any hot objects in the cafe, the
staff should use proper protective equipment to prevent hazards.
 Every employee should have knowledge regarding the first aid so that if
there is any accidents, the staff themselves can initiate the primary care.
 The café should be kept dry and clean.
 The management should take opinion regarding the care and safety and it
will help the café management to reduce the chances of risks.
 A comfortable working temperature should be maintained in the café.
 Use of proper shoes are recommended in the kitchen area of the cafe to
prevent cases of slips, trips and fall (Lincke, 2015).

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WORK PLACE HEALTH SAFETY
2. How to use café equipment correctly.
Equipment type Turn on/use To turn of
 Espresso Coffee
machine
An Espresso coffee machine is
the primary need of a café. At
first, the machine is plugged in
and then level of milk, water is
set by the handler. The heating
option of milk is set and as per
the requirement amount of
coffee is delivered and milk is
added (Alliance, 2016).
After preparing the coffee,
the machine should be
switched off and cleaned
properly. Finally the user
should take off the plug.
 Smart
refrigeration
system.
Before use this, the whole
refrigerator should be cleaned
properly and temperature
should be set for keeping the
items. As per the type of
product, the temperature
should be fixed (Neacşu, N. A., &
Bărbulescu, 2015)
Whenever, the refrigerator is
not in use, the power supply
should be restricted to avoid
accidents. The plug should
be removed from the source
of electricity.
 Microwave oven The microwave oven should be
kept in a dry place and the plate
inside the microwave, should be
checked properly. After that, the
element is put into the machine
and the temperature is set along
with the timer (Schreie, 2014).
After using the microwave
oven, the staff must switch
off the plugs and clean it in a
proper way. The source of
the electricity must be
disconnected from the
machine.

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WORK PLACE HEALTH SAFETY
3. Identification of potential and actual hazards and
controls.
Hazards Significant yes/no Control Required Person Responsible
Manual tasks yes Before buying any
equipment, it should be
ensured that the
equipment is light
weight and employees
must be asked for their
opinion.
Manager
Slips, trips and
falls
Yes The floor should be kept
clean and use of proper
shoes are
recommended. All the
other staffs should be
informed about the wet
condition of the floors
(Kern, 2014).
Staff and floor
manager
Electrocution yes All the circuit breakers
should be checked
once per week. Before
leaving the area, all the
machinery should be
turned off and
unplugged from the
electricity sources.
Staffs and electricians
Knives and sharp
tools
yes Correct knives should
be used and the handle
of the knives must be
kept grease free so that
Kitchen staffs

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WORK PLACE HEALTH SAFETY
chances of accidents
can be minimized. The
wipe blade end of the
knives should be kept
away from the hand
(Kern, 2014).
Hot environment yes In the kitchen area of
café, to avoid the
excessive warm
environment use of
chimneys are
recommended
Manager
Chemicals Yes Every employee of the
café should have
proper knowledge
regarding the
chemicals used in the
café. Staffs should
aware of about the
bad effect of chemical
reagents. It is
recommended that,
they should not use
aerosol deodorant in
the café (Valley,
2019).
Staff and manager
Fire yes From the kitchen
area and electrical
equipment, there is
a high chances of
fire incidences. So,
all the staffs should
have proper
Staff

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WORK PLACE HEALTH SAFETY
knowledge of fire
safety. There should
be proper fire safety
equipment in the
café (Buchanan,&
Abu, 2017).
New workers yes Cafés generally
recruit young new
workers and
management should
give more attention
to those employees
as they are more
vulnerable to injury
due to inexperience.
They should be
given more training
related to the safety
issues of the café.
Managers

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WORK PLACE HEALTH SAFETY
4. How to manage the security of Green Bean café and its
storage facilities
Area/ Facility Significant
importance
Yes/No
Controls Required Person
Responsible
Store room area yes The stock should
be updated
regularly and any
kind of deficiencies
should be reported
to the supervisor in
a urgent manner.
The store room
area must be
locked all the time
and the entry
should be allowed
for a few persons.
All the stocks
should be kept in
correct place
(Lincke, 2015).
All the staffs
Fire Distinguisher yes Adequate number
of fire extinguishers
should be placed in
different area of
café to reduce the
risk of fire
incidents. Near the
kitchen area of the
café more numbers
of fire extinguishers
should be kept.
Managers
Cupboard for
plates and
resources
Yes The cupboard
should be locked if
no one is using it
and stocks should
be updated
everyday.
All staffs
CCTV camera yes The camera
should be checked
daily whether it is
working properly or
not. The storage
function of the
Manager and
owner.

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WORK PLACE HEALTH SAFETY
camera should also
be checked daily
(Lincke, 2015).
Incident book yes All of the adverse
incidents should be
recorded so that
those can be used
as references in
future. All the date,
times, involved
people in the
incidents and any
other relevant
details should be
noted in incident
work book for
future references.
Manager
References
Alliance, F. (2016). Guiding Principles. Retrieved from Food Alliance: http://foodalliance.
org/about/excellence.
Buchanan, A. H., & Abu, A. K. (2017). Structural design for fire safety. John Wiley & Sons.
Kern, K. (2014). It’s an Emergency. OLAQ, 14(4), 11.doi.org/10.7710/1093-7374.1720
Lincke, S. (2015). Designing Physical Security. In Security Planning (pp. 159-170). Springer, Cham.
Retrieved from- https://link.springer.com/chapter/10.1007/978-3-319-16027-6_9
Neacşu, N. A., & Bărbulescu, O. (2015). Quality Strategies Used by Market Leader in the Competitive
Coffee Industry. Ovidius University Annals, Series Economic Sciences, 15(2). Retrieved from-
https://web.a.ebscohost.com/abstract?
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Schreier, D. (2014). On cafeterias and new dialects. The Evolution of Englishes: The Dynamic Model
and beyond, 231.
Valley, L.(2019). New System Enhances Chemical Safety. Retrieved from-
https://scholarlyworks.lvhn.org/cgi/viewcontent.cgi?article=1281&context=checkup