I'm intersted in hearing what steps health and safety professionals and enforcement officers are doing to stem the seemingly acceptable practices in some kitchens which include breaching working time regulations, abusive and often violent behaviours towards other staff members. Food hygiene is easy to monitor, not so the mental health and wellbeing of young staff members.What can (or is) the industry doin to stop these practices?

As an EHO in the 90's & then as a consultant 10 years later, I saw junior chefs & kitchen porters being assaulted, sometimes with pans. In the first job, I could raise it as a concern with the licensing magistrates and I had enforcement powers. In the latter, I informed the manager, included a reference to it in my report and told the Area Manager / Head Office.

But the previous poster is correct, it isn't the responsibility of a H&S professional or even an enforcement officer to stop it - the responsibility lies fair & square with the employer. 

Originally Posted by: Phil H

I'm intersted in hearing what steps health and safety professionals and enforcement officers are doing to stem the seemingly acceptable practices in some kitchens which include breaching working time regulations, abusive and often violent behaviours towards other staff members. Food hygiene is easy to monitor, not so the mental health and wellbeing of young staff members.What can (or is) the industry doin to stop these practices?

I'd be interested to hear what you think the H & S industry should be doing.

There is a little guidance available

http://www.hse.gov.uk/violence/preventing-workplace-harassment.pdf

http://www.hse.gov.uk/violence/toolkit/reporting.htm