HEALTH, SAFETY AND HYGIENE LEGISLATION
LAW FOR LICENSED PREMISES
TASK 3
GIOVANNI DI BELLA
12/01/15INTRODUCTION

Every worker can work better in his own workplace if he is feeling safe into it. But unfortunately, according to HSE website, the reality is that over 200 people a year lose their lives at work in Britain. In addition, around 150 000 nonfatal injuries are reported each year, and an estimated 2 million suffer from ill health caused or made worse by work.
The most common mistake is that people think that accidents can happen just in exceptional cases and for sure not in their own workplaces, so every worker do not usually act beforehand to prevent all the possible accidents, and most of them think also that acting beforehand is not useful because accidents will happen anyway.
But this is not true because some statistic prove that all precautions taken within the workplace can prevent many accidents.
HEALTH, SAFETY AND HYGIENE LEGISLATION
The health, safety and hygiene legislation deals with many regulations such as:
Electricity at work
Control of substances hazardous to health (COSHH)
Manual handling operations
Reporting of injuries
First aid
Display screen equipment
Noise at work
1.1. Electricity at work
The electricity is a fundamental element for almost every kind of job, it is so important but it can also be so dangerous.
In hospitality industry the usage of electronic tools is high, especially in the kitchens (e.g. slicer machine, fryer, oven etc…); however there are many ways to prevent accidents such as:
Employees operating electrical equipment should report any damage or malfunctioning of the equipment to the employer;
When equipment failure is suspected, stop operating the electrical equipment immediately and put up a warning sign to suspend its use.
The equipment should then be inspected and repaired by a competent person;
Cut off power supply or pull out the plug before cleaning or adjusting an electrical apparatus.
Never touch electrical socket with wet hands.
Switch off the electrical equipment or the electrical socket before inserting the plug into the socket or pulling it out;
FIG.1 (http://www.norfolk-healthandsafety.co.uk/training.html)

1.2. COSHH
COSHH is the law that requires employers to control substances that are hazardous to health. Employers can prevent or reduce workers exposure to hazardous substances by: Finding out what the health hazards are. Deciding how to prevent harm to health (through risk assessment). Providing control measures to reduce harm to health. Making sure they are used keeping all control measures in good working order. Providing information, instruction and training for employees and others (Company that supply these products should provide free session of training to all staff). Providing monitoring and health surveillance in appropriate cases.
Most kitchens use substances, or products that are mixtures of substances that if mixed in wrong doses could cause harm to workers.
Usually substances are easily recognized as harmful but sometime common substances such as paint, bleach or dust from natural materials, that are not really recognized as dangerous substances, may also be harmful.
FIG.2 (http://blog.3dlockers.co.uk/2014/03/03/coshh-storage-regulations-does-your-school-comply/)

1.3. Manual handling operations
The main employer's duty is to avoid manual handling operations as much as possible if there is a possibility of injury, or if this cannot be done he must reduce at least the risk of injury.
The manual handling regulations set out a hierarchy of measures to reduce the risks of manual handling. These are in regulation 4(1) and as follows: Avoid hazardous manual handling operations so far as reasonably practicable; Assess any hazardous manual handling operations that cannot be avoided; Reduce the risk of injury so far as reasonably practicable.
The guidance on the Manual Handling Regulations includes a risk assessment filter and checklist to help