Safe systems of work – Could a change on site put people at risk?
One of the UK’s best-known cider makers has been fined £1.4 million after a driver was crushed to death by a security barrier. The 65-year-old grandfather was leaving a farm site when the end of the barrier broke through his van’s windshield, causing fatal injuries.
An HSE investigation found that the company had failed to carry out a sufficient risk assessment when the barrier was installed a month earlier. It had also neglected to implement a safe system of working, leading to the barrier being unsecured at the time of the incident.
This case highlights just how careful businesses need to be when it comes to moving vehicles. Even something as simple as a new gate installation can alter the working environment in a way that creates new and serious hazards.
Any such change should be accompanied by a thorough risk assessment. This should then form the basis of a safe system of work – the plan that outlines the steps you will take to minimise each of the identified risks. If you need help designing a safe system of work, don’t hesitate to get in touch.
First impressions of latest HSE stats
Last month, the HSE published its annual workplace injury and ill health statistics for 2022/23. We’ll be taking a closer look at these in an upcoming blog, but here are a few of the main takeaways:
- 8 million employees are suffering from work-related ill health – the same number as last year.
- 875,000 of these cases were caused by stress, depression or anxiety. This is slightly fewer than last year, but still far more than pre-pandemic levels. There is still clearly a serious problem with mental health in UK workplaces.
- 135 workers were killed in accidents – 12 more than in 2021/22.
At The Health & Safety Dept, we feel strongly that this inertia is not okay and that just one workplace death is too many.
We look forward to working with as many employers as possible in the new year to help keep their staff and other people on site safe.
Don’t forget about food safety this Christmas
Children may be excited about the presents; but for most adults, Christmas is all about the food. From turkey and stuffing to Christmas pudding and mince pies, many of us will be looking forward to ending the year with a festive blowout.
Of course, things are a bit different if you work with food. Your customers might be in a carefree mood, but their safety is as important as ever. As we come to the most food-focused time of year, here are five basic practices that every food business should be following.
Training staff
The Food Safety Act requires employers to provide food safety and hygiene training to all staff. The exact nature of this training is up to you, but it should be relevant to the area in which you work and enable your employees to “handle food in the safest way”. We offer a range of food hygiene training courses that could get you started or completely cover your needs.
Food hygiene rating scheme
All businesses that serve food to the public are subject to inspection by the EHO (Environmental Health Officer). Following this inspection, you will be given a food hygiene rating from 0 to 5.
If you operate in Wales or Northern Ireland, the law requires you to display your rating sticker. This is optional in England, but many customers will be reluctant to eat at a business that doesn’t do so.
A government survey found that four out of five consumers would not purchase food from an establishment which had a lower rating than they considered acceptable. About 40% of respondents stated that four was the lowest acceptable level.
Allergen information
If you sell food directly to customers, you must provide allergen information in writing. This can be printed on menus or provided as an information pack, but it must be clearly visible and indicate the presence of any of the 14 major allergens.
Under Natasha’s Law, food that is made in advance and packaged on the premises must also display a full list of ingredients including allergen information. You can read more about this in our previous blog.
Traceability
Article 18 of the Food Safety Act requires food businesses to keep records of their business customers and suppliers. These should include the name of the business, the nature and quantity of the products, and the date of the transaction or delivery. You can organise these records however you wish, but they must be made available to the relevant authorities if requested.
HACCP plan
HACCP (Hazard Analysis and Critical Control Point) is a set of principles for managing food safety hazards. Every business should prepare a HACCP plan that identifies the main risks, and the critical points at which they are likely to occur. You should then come up with an action plan to control or remove these risks. You are also expected to carry out regular checks of your HACCP procedures, and to keep records of your findings.
Offering safe work experience placements
As 2024 approaches, you may be thinking about offering work experience placements for local students in the new year. This is a great way to give back to the community, but it also comes with its share of risks, as a recent incident at a construction company showed.
A teenager suffered serious injuries when he was thrown from a tractor during a work experience placement in the New Forest. The 16-year-old was driving the vehicle unsupervised and without a seatbelt when it overturned, hurling him from his seat and trapping his leg. He spent a month in hospital where he had to undergo seven operations.
An HSE investigation found that the company had failed to carry out an adequate risk assessment, or to give the student the guidance he needed to operate the vehicle safely. It was prosecuted under the Health and Safety at Work Act and ordered to pay a fine of £50,000.
If you’re welcoming a work experience student, it’s important to take appropriate precautions. Conduct a full risk assessment, taking into account both the student’s safety and the safety of those around them. You should also provide thorough safety training before they start work, and continue to supervise them throughout their time with you.
Remember that, due to their age, work experience students may be unaware of the basic health and safety practices the rest of your team takes for granted. Don’t hesitate to repeat the most important concepts, and to check their understanding at regular intervals.
Service of the month: food safety
Food safety legislation can be confusing. From storage and preparation to allergen warnings and supply chain information, every aspect of working with food is governed by strict guidelines.
Failing to meet these expectations can have serious ramifications, both legally and for the reputation of your business. A failed inspection or a poor hygiene rating is bound to send customers running for the hills, so it’s important to make sure everything is up to scratch. This is where we can help.
Our team has years of experience with food safety. We know the legislation back to front, and we know exactly what the inspectors are looking for. Our advisors will take an in-depth look at your business to ensure that you are meeting all your legal requirements. Afterwards, we’ll provide a detailed report outlining the steps you need to take to achieve full compliance.
Even if you’re not preparing for an inspection, it never hurts to refresh your knowledge. We also offer a range of eLearning courses covering everything from allergen awareness to HACCP planning. These can be completed in as little as 30 minutes, making it easier than ever to upskill your team. Give us a call to get started.
