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Eira

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Fire & Electrical Safety Ltd | Fire Extinguishers

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Fire and Electrical Safety Ltd can supply fire extinguishers throughout the United Kingdom. All businesses and offices should have multiple fire extinguishers to cover the different types of fire you may encounter, as well as proper training for individuals within the company in order to use them properly.

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Unit 703: Health and safety in catering By Courtney Packer The power of the enforcement officer The purpose of any enforcement is to ensure that food is safe to eat. In such cases an enforcement officer’s role will often be to guide and support. However, in carrying out their

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Food Safety (General Food Hygiene) Regulations 1995

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Food Safety Act 1990 Let's watch! What is it? About the legislation The Food Safety Act 1990 gives powers to environmental health inspectors to inspect food and seize food unfit for human consumption and condemn it. Any establishment breaching food hygiene standards can be served

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RIDDOR

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A wonderful powerpoint all about RIDDOR!! You're so lucky!!! :) :) 

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A wonderful powerpoint all about RIDDOR!! You're so lucky!!! :) :) 

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Statistics - Fatal injury statistics for 2015/16

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The information in this document relates to the latest 'full-year'; statistics on fatal injuries in the workplace, for 2012/13.

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Next time you want to go out for food you might want to check which places in Wales have been given a zero rating for their food hygiene.

Restaurants, takeaways, shops and schools are among the places given the lowest rating possible by the Food Standards Agency (FSA).

Each establishment receives their rating following an inspection conducted by a food safety officer from the council.

If they are given a zero food hygiene rating, it means that urgent improvement is necessary. If they are given a five rating, the highest, it means hygiene standards are "very good".

Things taken into account when judging an establishment's hygiene rating include:

How hygienically the food is handled - how it is prepared, cooked, re-heated, cooled and stored

The condition of the building - cleanliness, layout, lighting, ventilation and other facilities

How the business manages and records what it does to make sure food is safe.

Listed below are the places in Wales rated zero according to the FSA's website on the date of publication of this article.

Each one has also been checked with the relevant local authority to check they have not been recently re-inspected and given an improved rating.

If your business is listed and you believe it is incorrect, please email newsdesk@walesonline.co.uk

Anglesey

None

Blaenau Gwent

The Ambala

Station Road, Waunlwyd, Ebbw Vale

Last inspection March 7 2017

The Royal

Royal Exchange, High Street, Blaina

Last inspection February 8 2017

Bridgend

Lucky Chef

112 Caerau Road, Caerau, Maesteg

Last inspection May 23 2017

Caerphilly

None

Cardiff

Anna Loka

114 Albany Road, Roath, Cardiff

Last inspection June 9 2017

Global Food Centre

2a Storrar Road, Splott, Cardiff

Last inspection May 24 2017

Kitchen Gallery

80 Whitchurch Road, Gabalfa, Cardiff

Last inspection May 22 2017

Maryport Stores

18 Maryport Road, Penylan, Cardiff

Last inspection November 30 2017

Spicy Hut

89 City Road, Roath, Cardiff

Last inspection February 15 2017

Super Chinese Kitchen

120 Clifton Street, Adamsdown, Cardiff

Last inspection June 12 2017

The Eurasian Tandoori

66 Cowbridge Road East, Riverside, Cardiff

Last inspection March 20 2017

The Kebabary

24 Norbury Road, Fairwater, Cardiff

Last inspection March 7 2017

Tika Taco

80 Whitchurch Road, Gabalfa, Cardiff

Last inspection May 22 2017

Carmarthenshire

Mixed Grill

Halfway Garage, Llanelli

Last inspection November 23 2016

Ceredigion

Belle Vue Royal Hotel

Marine Terrace, Aberystwyth

Last inspection March 6 2017

Cwtch

Pontrhydygroes

Last inspection March 6 2017

Hendre Stores

Waunfawr, Aberystwyth

Last inspection July 29 2016

The Mandarin Restaurant

26 Pier Street, Aberystwyth

Last inspection March 22

Conwy

None

Denbighshire

Ruthin Tandoori

Grosvenor Buildings, Wynnstay Road, Ruthin

Last inspection May 31

The Swan Inn

13 Russell Road, Rhyl

Last inspection December 6 2016

Flintshire

None

Gwynedd

Ty Gorsaf Hotel

1 Stryd Fawr, Blaenau Ffestiniog

Last inspection June 6 2017

Merthyr Tydfil

Dowlais Catholic Club

St Illtyds Club, Balaclava Road, Merthyr

Last inspection May 17, 2017

Maggie's Kitchen

Valleys Enterprise Centre, Pant Industrial Estate, Pant

Last inspection January 19 2017

Monmouthshire

Caldicot Labour Club & Institute

182 Newport Road, Caldicot

Last inspection August 18 2016

Llanwenarth Hotel and Riverside Restaurant

Brecon Road, Llanwenarth, Abergavenny

Last inspection June 14 2017

Mardy Stores

Hereford Road, Mardy, Abergavenny

Last inspection June 7 2016

No Eighteen

20-22 Chruch Street Monmouth

Last inspection March 10 2017

Slow Dough

Private address registered with Monmouthshire council

Last inspection September 29 2016

The Cinnamon Tree

23a Cross Street, Abergavenny

Last inspection May 16 2017

Wok U Like

88 Newport Road, Caldicot

Last inspection May 17 2017

Neath Port Talbot

Curry House 1

10 Wern Road, Ystalyfera

Last inspection March 21 2017

Spar Neath

44 Windsor Road, Neath

Last inspection February 22

Newport

Baneswell Store

8 Baneswell Road, Newport

Last inspection June 5 2017

Chartwells

Lliswerry Primary School, Nash Road, Newport

Last inspection May 24 2017

Maindee Conservative Club

26-28 Fairoak Terrace, Newport

Last inspection February 15 2017

Nawroz

248 Corporation Road, Newport

Last inspection May 8 2017

The Nightingale

Bettws Shopping Centre, Bettws, Newport

Last inspection February 22 2017

Pembrokeshire

None

Powys

First Stop

31-33 Broad Street, Welshpool

Last inspection May 30 2017

Golden Valley

Trelawne, North Road, Llanymynech

Last inspection April 19 2017

Jean's Cafe

Enjay Neuadd Ddu Lay by, Llangurig

Last inspection March 13 2017

Spice Club Restaurant

29-30 Great Oak Street, Llanidloes

Last inspection January 24 2017

Wynnstay Arms Hotel

Llanrhaeadr-Ym-Mochnant

Last inspection April 19 2017

Tafarn-y-Garreg

Brecon Road, Pen-y-cae

Last inspection March 22

Rhondda Cynon Taf

King Balti

50 High Street, Ferndale

Last inspection March 7 2017

Pizzano's and Doner King

1-2 Tynewydd Square, Porth

Last inspection April 11 2017

The Bute Cafe Bar

1 Llantrisant Road, Pontyclun

Last inspection October 31 2016

Valley Stores

89-91 William Street, Ystrad, Pentre

Last inspection May 5 2017

Swansea

Deera Cafe and Restaurant

240 Oxford Street, Swansea city centre

Last inspection April 18 2017

Morriston Local Store

Rhodfa Fadog, Cwmrhydyceirw

Last inspection June 22 2017

Nawab Tandoori Restaurant

12 Christina Street, Swansea city centre

Last inspection March 28 2017

PPJ Catering

Private address registered with Swansea council

Last inspection May 11 2017

The New Slow Boat

12 High Street, Swansea city centre

Last inspection February 24 2017

Torfaen

None

Vale of Glamorgan

None

Wrexham

None

How is a hygiene rating worked out?

The Food Standards Agency says the follwing:

A food safety officer inspects a business to check that it meets the requirements of food hygiene law. The officer is from the local authority where the business is located.

At the inspection, the officer will check:

How hygienically the food is handled - how it is prepared, cooked, re-heated, cooled and stored

The condition of the structure of the buildings - the cleanliness, layout, lighting, ventilation and other facilities

How the business manages what it does to make sure food is safe and so that the officer can be confident standards will be maintained in the future.

Each of these three elements is essential for making sure that food hygiene standards meet requirements and the food served or sold to you is safe to eat.

The hygiene standards found at the time of inspection are then rated on a scale. At the bottom of the scale is '0' - this means urgent improvement is required. At the top of the scale is '5' - this means the hygiene standards are very good.

If the top rating is not given, the officer will explain to the person who owns or manages the business what improvements need to be made and what action they can take to improve their hygiene rating.

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All the places to eat in Wales given a ZERO food hygiene rating

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Next time you want to go out for food you might want to check which places in Wales have been given a zero rating for their food hygiene. Restaurants, takeaways, shops and schools are among the places given the lowest rating possible by the Food Standards Agency (FSA).

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HSE and local authorities are responsible for enforcing health and safety legislation. Each has a range of tools at their disposal in seeking to secure compliance with the law and ensure a proportionate response to offences.

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Statistics - Fatal injury statistics for 2015/16

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The information in this document relates to the latest 'full-year'; statistics on fatal injuries in the workplace, for 2012/13.

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MANUAL HANDLING

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Over 35% of food and drink industry injuries reported to HSE are manual handling injuries, such as back injuries.

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Statistics - Fatal injury statistics for 2015/16

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The information in this document relates to the latest 'full-year'; statistics on fatal injuries in the workplace, for 2012/13.

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reporting of injuries diseases and dangerous occurrences regulations

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Statistics - In-year work-related deaths reported to HSE and local authorities

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Table presents the number of fatal injuries, as notified to HSE and local authorities.

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1.3 million working people suffering from a work-related illness

2,542 mesothelioma deaths due to past asbestos exposures (2015)

137 workers killed at work (2016/17)

72,702 other injuries to employees reported under RIDDOR

621,000 injuries occurred at work according to the Labour Force Survey

30.4 million working days lost due to work-related illness and workplace injury

£14.1 billion estimated cost of injuries and ill health from current working conditions (2017/18)

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Provides access to statistics on work-related ill-health, injuries, dangerous occurrences, enforcement and gas safety produced by HSE's Statistics Branch.

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Information about the 2017 - 2018 fatality statistics

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Statistics - Fatal injury statistics for 2015/16

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The information in this document relates to the latest 'full-year'; statistics on fatal injuries in the workplace, for 2012/13.

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What are the benefits of a good work place design???

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Your rights as an employee to work in a safe and healthy environment are given to you by law and generally can't be changed or removed by your employer. The most important of these rights are:

as far as possible, to have any risks to your health and safety properly controlled

to be provided with any personal protective and safety equipment free of charge

to stop work and leave your work area, without being disciplined if you have reasonable concerns about your safety

to tell your employer about any health and safety concerns you have

not to be disciplined if you contact the Health and Safety Executive for Northern Ireland (HSENI), or your local authority, if your employer won't listen to your concerns

to have rest breaks during the working day

to have time off from work during the working week

to have annual paid holiday

Health and safety - frequently asked questions (Health and Safety Executive website)(external link opens in a new window / tab)

Employers' health and safety responsibilities

Working hours

Your responsibilities

Your most important responsibilities as an employee are:

to take reasonable care of your own health and safety

if possible to avoid wearing jewellery or loose clothing if operating machinery

if you have long hair, or wear a headscarf, make sure it's tucked out of the way as it could get caught in machinery

to take reasonable care not to put other people - fellow employees and members of the public - at risk by what you do or don't do in the course of your work

to co-operate with your employer, making sure you get proper training and you understand and follow the company's health and safety policies

not to interfere with or misuse anything that's been provided for your health, safety or welfare

to report any injuries, strains or illnesses you suffer as a result of doing your job, your employer may need to change the way you work

to tell your employer if something happens that might affect your ability to work, like becoming pregnant or suffering an injury - because your employer has a legal responsibility for your health and safety, they may need to suspend you while they find a solution to the issue or problem, but you will normally be paid if this happens

if you drive or operate machinery, you have a responsibility to tell your employer if you take medication that makes you drowsy -  if you have, they should temporarily move you to another job if they have one for you to do

Safe manual work

Accidents in the workplace

Suspension from work on medical/ health and safety grounds

Personal protective equipment

Your employer must provide personal protective equipment (PPE) to you free of charge. You must use this correctly and follow the training and instruction you've been given.

In some jobs, failure to use PPE properly can be grounds for disciplinary action or even dismissal. However, you can refuse to wear PPE if it puts your safety at risk, because it doesn't fit properly for example.

Ask your employer or the firm's safety representative for the right size.

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Aircraft Hangar High Expansion Foam Deluge System

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This is why you don't put water on a chip pan fire

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This video was uploaded from an Android phone.

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Who has responsibilities?

Employers (your manager/boss etc.)

Employees/Self-Employed (you and co-workers)

Designers (builders and fitters)

Manufacturers and suppliers (of equipment and produce)

Local Authorities (local council, fire brigade etc.)

HSE (Health and Safety Executive) X�}@���

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Risk Assessment ACTIVITY SPECIFIC RISKS Hazards further help A hazard is anything that has the potential to cause harm or an adverse effect. You should think about the whole of your event or activity from start to end when thinking about hazards The first stage in risk assessment

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How was the risk assessment done?

The manager followed the guidance in Controlling the risks in the workplace.

1. To identify the hazards, the manager:

looked at the guidance on HSE’s web pages for catering and hospitality and the employment of young people;

walked around the kitchen, the stockroom and all other areas, noting things that might pose a risk and taking HSE’s guidance into consideration;

talked to staff to learn from their knowledge and experience, and to listen to their concerns and opinions. He paid particular attention to the requirements for ensuring the young person's safety;

looked at the accident book, to understand what particular risks previously resulted in incidents.

2. The manager wrote down who could be harmed and how.

3. The manager then wrote down what controls, if any, were in place to eliminate or reduce the likelihood of somebody being hurt. He compared these controls to the good practice in HSE’s guidance. Where he did not consider the existing controls to be good enough, he wrote down what else needed to be done.

4. The manager put in place the actions the risk assessment identified as necessary. He discussed the findings with staff, pinned it up in a prominent place so that all staff could see it and made it part of the induction process for new staff. He told the young person's guardians about the findings of the risk assessment and how risk to that young person will be controlled. And he made sure that the worker, who had difficulty understanding English, had the safety arrangements explained to her in a language she understood.

5. The manager decided to review the risk assessment every year, or straightaway if major changes in the workplace happened. To get a better understanding of the risks, the manager also asked staff to report any accident, however minor.

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If your business prepares or serves food, you must register it using either the food business registration service on GOV.UK, via your local authority website or by using the model application form. For more information on registering your business click here.

The Environmental Health Officer’s (EHO) from your local authority will then come to inspect your premises. Their purpose is to ensure the food your business produces is safe to eat.

At the end of their visit, in England, Wales, and Northern Ireland, they will present you with a score from the Food Hygiene Rating scheme of 0 – 5. The scheme is standardised across England and Wales to maintain a consistent assessment of safety standards. Any business should be able to achieve a “5 – very good” rating.  Scotland has its own equivalent system but will either issue a “pass” or “improvement required” rating.

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No mobile devices in your classroom? No worries! You can enjoy Nearpod from any web browser :) Create, engage, and assess your students in every lesson!

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Join a game of kahoot here. Kahoot! is a free game-based learning platform that makes it fun to learn – any subject, in any language, on any device, for all ages!

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Make an Adobe Voice presentation on health and safety with in the college kitchen.

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Make an Adobe Voice presentation on health and safety with in the college kitchen.

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This is a video of he Bradford stadium fire. 56 people died. Please, be advised, it is not suitable for minors or children because of the explicit scenes of people suffering.

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HSE: Information about health and safety at work

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Advice, guidance, news, templates, tools, legislation, publications from Great Britain’s independent regulator for work-related health, safety and illness; HSE