Posted By Pete Wright Andrew, I have discussed this before on another forum without much success. I would have thought that the big brewers would offer a package or professional assistance but this is not the case apparently. Trawling through the brewers web sites did not turn up anything either. I can only add things to consider to your list: PAT testing Handling Gases. Confined space. Sharps. Staff Hygiene. COSHH. Fire Precautions. Pete

Posted By Jeffrey Watt Andrew http://www.beerandpub.co...le=Codes%20of%20Practice You may have found this link already at the British Beer an Pub association who represent the interest of the brewing industry. Bit specific to do with installations and beer lines etc. Granted not a lot of guidance to draw from and in my experience they produced some manual handling guides that were fine and specific to the GB market in dealing with 22 gallon barrels and safe cellar drops etc. If you contact them directly they may be able to help. HSE do a publication "Moving and Handling in the Food and drink Industry" I cannot remember if it is a priced publication. It's OK. When our techs went into pubs the usual hazards were poor lighting in stores, unmaintained electrics, broken glasses in dishwashers, carbon dioxide exposure and oxygen depletion risk, manipulating kegs that were stored 2 high, overstocked keg stores forcing them into awkward postures/standing on kegs to get to the pipelines, COSHH from using the line cleaner which was pretty caustic. You also have the fire risk to worry about and violence as you mention, plus noise if there is music and COSHH if their is tobacco smoke. Tell you what why don't I send you what I have and see if that helps. Jeff

Posted By Allan Kerrigan Do not forget Basic Food Hygiene certificates as well ( ex publican)

Posted By Alexander Falconer Dont forget to assess anything else that may be different from normal. I know of a good public house in a Livingston shopping centre, in Central Scotland, the brewers (S&N) only discovered (2 days before opening) they hadn't accounted for a cellar??? The solution, had to purchase the unit upstairs from a well known betting giant (at inflated prices) - to my knowledfge this is the only pub I know with a cellar upstairs - True! Its not Friday yet!

Posted By Simon Walsh Grad IOSH Apologies if this has been mentioned on previous posts, but if your risk assessing pubs how about passive smoking by staff as the ban on smoking in pubs does not come in until Summer next year, and Noise. Some pubs do have music blaring all day.

Posted By Tony Dakin Hi Andrew, I have just spent a couple of years working with The Licensing Unit in a major London Borough doing just what your attempting to do. Drop me an e mail to tonydakin@btconnect.com if you like, telling me what it is you need and where I can help I will. This is my personal e mail, I'm away from home right now but I will get back to you asap. Regards. Tony Dakin

Posted By Dave West p.s john Mark who left a response i would be really interested in your findings as i am a student studying NEBOSH general. Anything i can take foward to improve my assessments and controls would be a bonus. Dave