For the gastronomy sector in addition to the
Minimum set of risk assessments
and the
Basic requirements for managers with regard to occupational health and safety
other industry-specific aspects.
These points are designed to help managers create a safe and supportive working environment in the industry.
Gastronomy
to ensure that
Introduction of an occupational health and safety organization with a sense of proportion:
- Information meetings with department heads and occupational safety specialists
- Integration of occupational safety into the area of responsibility of the management level
- Inspection of the facility together with the company safety officers (20 or more employees)
- Processing the numerous industry-related risk assessments
- Implementation of necessary protective measures
- Appointment and training of first aiders and fire safety assistants
Each plant manager agrees a written definition of their support tasks in occupational health and safety. The following aspects are described in a practical and precise manner:
- Responsibility: Ensuring compliance with safety regulations and occupational health and safety laws
- Risk assessment: implementation and documentation of risk analyses
- Training: Regular instruction of employees on safety issues
- Prevention: participation of employees in required occupational health precautions
Industry-specific risk analyses
If weak points in occupational health and safety are identified in the course of the risk assessment, the T-O-P principle must be adhered to.
T=Technical measures have absolute priority. Only if not available or not economically justifiable (for the time being) are ...
O=Organizational measures to be defined (example: reduce duration of exposure / professional qualification). If the activity or regulations such as safety data sheets require this, ...
P=Personal protective equipment PPE to be procured and worn (e.g. protective clothing/shoes, helmets, goggles, gloves, etc.).
- Skin protection (wet work / protection against hazardous substances)
- Hazardous substances (list / labeling / substitute products / PPE)
- Kitchen-specific fire protection
- Kitchens (equipment, machines / protective measures / operating instructions / behavioral training)
- Dispensing systems, CO2 systems
- Gas appliances and systems
- Lifting-carrying-holding
- Waste disposal
- Logistics
- Elevators
- Hygiene
- Assembly venue law
- Event catering