Rank: Forum user 
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Hi Guys. First post for me, I hope it is in the right place and follows all the rules and conventions.
I have a kitchen in my area of responsiblity. I want the catering manager to introduce Safe Systems of Work. The Catering Manager is a doubter so I have to convince his and my boss. My boss wants to know if this is ahead of the game, with the game or behind the game. He wants to know if other kitchens use SSWs.
Any of you guys have experience with Kitchens or Catering Establishments. (I have seen and deseminated HS (G) 55)
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Rank: Super forum user
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You should start with your HACCP [HACCP? Just check with the local EHO's as I may be out of touch] as in that system SSW are included and kitchens are no different [irrespective of the dirty habits displayed on telly] than other areas
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Rank: Super forum user
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dbs wrote:Hi Guys. First post for me, I hope it is in the right place and follows all the rules and conventions.
I have a kitchen in my area of responsiblity. I want the catering manager to introduce Safe Systems of Work. The Catering Manager is a doubter so I have to convince his and my boss. My boss wants to know if this is ahead of the game, with the game or behind the game. He wants to know if other kitchens use SSWs.
Any of you guys have experience with Kitchens or Catering Establishments. (I have seen and deseminated HS (G) 55)
As with anything else, you need to do a Risk Assessment on the work area, and develop your SSOW from there.
There will be issues with;
PPE, cross contamination, storage temps, hot surfaces/ liquids (and tempers!!), manual handling, working hours, sharps etc etc etc etc.....
I worked in a small local hotel in my younger years as a bar tender/ waitress, and we were given training on manual handling, and working with hot plates/ silver service trays. And that was about 8 years ago in Ireland, so I dont think you are too far off the mark
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Rank: Forum user
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Hi guys.
Both positive replies so far. Thank you. I did start with the risk assessments last yearand indicated at the time that we should progress onto the SSoW.
I am just gathering evidence to support the case.
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Rank: Forum user
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Hi dbs,
HSE website,
search for cais,
download the documents and read. There is a wealth of information available.
Nick
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Rank: Super forum user
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In my consultancy days I covered a lot or restaurants and hotels up London.
And most had SSOW for:
Handling Knives
Dishwashers
Handling Hot Plates
Manual Handling
Slips and Trips (dealing with spillages)
Cleaning (Mainly around COSHH)
Working at Height (Cleaning Lev's, storage etc)
Loads of good information on the HSE site: http://www.hse.gov.uk/catering/index.htm
Should help to back up what you are saying and to provide examples.
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Rank: Super forum user
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Hi dbs - lots of good info already provided - in my 30 plus years as a catering manager, catering departments were no different to any other workplace and the requirements of HASAW applied. Indeed if local arrangements called for SSOWs that would also be appropriate. As regards HACCP - that system is only about food safety ensuring that risks from cross contamination etc and the necessary controls to protect the "safety" of the end product when it reaches the end consumer. Certainly in my time, we had a local H&S procedural document that identified all the potential risks and the necessary precautions to be used eg for knifework, hot handling, slips, cleaning, protective clothing, gas, electricity, waste handling etc. etc. This was on top of the Food Hygiene Codes of Practice. Stick with it - all you are doing is following accepted good practice.
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Rank: Super forum user 
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It depends too on the size of the kitchen you have to a degree. I work for an organisation which supplies the catering(and security, portering, waste management, ward hostesses etc) to a large acute NHS Trust. What that means is that we have SSOWs for nearly everything and that our Catering manager/department has recently achieved BS EN 22000 which is good stuff too. I am doing the Level 4 Food Safety in Catering course in July as part of my responsibilities, might be worth a look. We do the catering for all of the patients and for staff and visitors - which is why I said that it depends on the size of the kitchen and its scale. Also look after two smaller catering units from a fire and health and safety point of view in two London office buildings, so may be more or less relevant as I do not know the nature of your kitchen.
If it is relevant, feel free to pm me. I am happy to share anything if you think that it could help. Also feel free to visit if you are in London, as the catering manager and I are very evangelical about safety and standards.
good luck
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Rank: Forum user
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Once again, thank you to all of you who have answered. I will certainly use this forum frequently from now on. We provide lunches for about 900 employees. We have about 8 chefs and about the same number of assistants.
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