Safe Work Instructions

Sodexo

Training Event Record Sheet

Training Event / Task Based Risk Assessment & Safe Work Instructions
For: Decanting of Hot Liquids
Reference Number / SWI - 020
Trainer(s)
Trainer Signature (s)
Topics Covered (Agenda)
·  Completion of task based risk assessment
·  Understanding of controls put in place to control risks identified during risk assessment
·  Completion of SWI – discussion round steps taken to safely complete task from start to finish
·  Active Monitoring of SWI – Observation of task being completed for awareness, and familiarisation
Name / Signature / Date

By signing this Training Record Card you are confirming the following:

I have attended the training and have an understanding of the topic and content covered. I was given the opportunity to ask questions and am aware of how to obtain company documents should I wish to view them (as applicable). I understand my responsibilities and consequences if I fail to meet them.

March 2010
GENERAL RISK ASSESSMENT
Ref No / SWI - / Date Completed
Location / Assessor
Persons at Risk & Task / Consider risks to staff, contractors and customers:- Decanting of hot Liquids
INDENTIFY HAZARDS / SEVERITY / PROBABLE FREQUENCY / RISK SCORE / YES
/ NO / CONTROLS
Consider such hazards as: slips, trips & falls; burns; chemicals; falling from height; fire; electrocution; amputation; suffocation; noise; crushing; gas; poisoning; fracture; dislocation; strain; sprain; machinery; vehicles; tools; animals; weather; young persons, horse play etc
Include daily and occasional activities.
Score 'severity' as the type of accident that could happen in a 'worst case scenario' with no controls in place.
Score 'probable frequency' as the likely frequency of an accident with current controls in place. / 1 Negligible
2 Minor injury
3 Major injury
4 Single death
5 Multi-death
6 Multi-offsite / 1 Improbable
2 Possible
3 Occasional
4 Fairly frequent
5 Frequent
6 Certainty / Severity multiplied by Frequency / Scores of 9 or above further immediate assessment needed
Print off form and include within this pack
Slips, Trips & Falls
Wet/Greasy Floors / 3 / 2 / 6 / No / Clean up spillages
Door Treads / 3 / 2 / 6 / No / Be aware
Spillages / 3 / 2 / 6 / No / Clean up spillages
Pre check route
Strains & Sprains, Manual Handling
Carrying pots pans/buckets / 3 / 2 / 6 / No / Do not over fill, use
Manual handling techniques
Burn & Scalds
Spillage / 2 / 3 / 6 / No / Do not overfill
Report spillage
Wear Correct PPE
Good communication to other personnel working in area
Ensure lay down area is free from obstruction
Staff
Ensure all staff have reviewed these instructions / 3 / 2 / 6 / No
Environment
Adverse weather conditions / 3 / 2 / 6 / No / Check prior

* Further detailed Risk Assessment Required

Unit Name / Procedure Number / SWI - 020 / Revision Number / 00 / Date
Issued By
Job Description / Decanting of hot liquids
Summary / The operation of decanting of hot liquids in galley/mess room areas, safe working instructions details the requirements which shall be carried out to ensure that this process is carried out in a safe and efficient manner.
Hazard / Slips Trips Falls, Manual Handling, Burns and Scalds

Employees have a duty to take reasonable care of their own health and safety and that of others who may be affected by their acts or omissions at work. To this end, employees should correctly use all work items and procedures provided, in accordance with their training and the instructions they receive.

1.0 Operation

1.1 Decanting of hot liquids

2.0 Sequence of Job Steps

2.1 Where possible allow liquid to cool (Do not use brat pan as a steamer or deep fat fryer)

2.2 When de canting of soups or hot liquids always use a pourer, do not poor direct from large pots or brat pans

2.3 Always ensure that there is good communication within galley if more that one individual is working in the area during de canting stage

2.4 When using brat pan for shallow frying and or cleaning always allow liquid to cool down completely before de canting

2.5 When carrying hot liquids, check area for slips, trips and fall hazards, good communication to ensure everyone understands process, ensure nobody other than person involved in de canting of liquids are in the decanting area

2.6 When carrying hot liquids always use correct PPE and do not over fill containers which may cause splash back or spillage

2.7 When carrying hot liquid to lay down area such as soup kettle, always ensure that lay down area is clear

From these Safe Work Instructions you are now required to make these specific to your site and record your findings below i.e. bulkheads, stairs, possible container landing area, assistance receive from client / deck crew. Be very specific and ensure your team are fully aware of these.

3.0 UNIT SPECIFIC REQUIREMENTS

3.1
3.2
3.3
c3.4
3.5
3.9
3.7
3.8
3.9
3.10
3.11
3.12
3.13
3.14
3.15

Note:

It is the responsibility of anyone observing this task if they identify a bad practice/safety issue then they immediately intervene and hold a “Time out for Safety” to discuss necessary corrective action.

Decanting of Hot Liquids in the Galley / Mess Offshore / Dining Rooms Onshore Locations

Insert pictures form your location as these will be specific to your unit.

Sodexo Page 2 of 5 Revision 00 March 2010