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Chapter 29 CLUBHOUSE

There are certain basic things in Health & Safety which require to be checked in the clubhouse - have you done it?


Do you have a copy of the CERTIFICATE OF EMPLOYERS LIABILITY INSURANCE where the employees can see it? Every employer must be insured for employers liability - a copy of this certificate must be displayed in a position employees can see it Fine for failure to do so is up to £400.
Do you have a copy of the HEALTH & SAFETY LAW - WHAT YOU SHOULD KNOW where the employees can see it? This is a poster which must be available in every workplace


FIRST AID KIT
Do you have one? Every place of work should have one and its location known to all employees
Is it regularly maintained? The usual problem is that the First Aid Kit is not kept up to the minimum standards
Do you have a list of contents? There should be a list kept of what is expected to be ein each First Aid Kit
Should the first-aid box carry any special contents because of accidents liable to happen at your particular workplace? Work in kitchens requires the use of Blue Plasters which if they come off can be seen in cake mix etc.
Do your employees know where the first-aid box is kept? The room containing the first aid box should be signed and also the cubpboard it is kept in


FIRST-AIDER/ COMPETENT PERSON
Do you have a person able to deal with emergencies in your place of work? A person able to take charge of the situation and deal with it efficiently, knowing the emergency procedures as well as basic first aid.
Is there a competent person present - usually having attended a one day First Response Course in the last 3 years Usually the First Response is adequate if the ambulance is likely to be able to arrive in 10 to 15 minutes
OR
Is there a First Aider present - having attended a full 20-hour First Aid Course in the last 3 years A full first aid certificate is necessary if the ambulance is likely to take longer than 10 minutes.
Do your employees know who this person is?They should be informed somewhere - either on a notice board or on the First Aid Box. Staff should be told who the first aider is.


FIRE EXTINGUISHERS
Do you have a list of types and locations? There should be a list of all fire extinguishers in the main office.
Are they adequate for the fire risks at your workplace?Free advice is usually available from the local fire prevention officer The choice of which type fire extinguisher is placed where is essential
Are the fire extinguishers checked annually by a reputable firm? Fire extinguishers must be functioning at all times - it is law that these are checked by a competent person annually.
In the kitchen, is there a blue or a black fire extinguisher and a fire blanket?
In the lounge/ dining room, is there a red fire extinguisher?
Behind the bar, or closely adjacent, is there a black fire extinguisher?
In the entrance hall, is there a red fire extinguisher?
Note date last checked.


Do your greenkeepers, members, visitors, know what to do in the event of a fire? There should be signs in each room of the clubhouse indicating what to do in the event of a fire.
Is there a Fire Evacuation plan and an assembly point? It is essential that all gather at an assemby point so that 'lost soals' can be identified - the assembly point should not impede the access of the fire brigade
If there is Gas used, do you know how to turn off the gas in an emergency, the evacuation procedure and the emergency number to telephone? This should be known, not only to kitchen staff, but anyone who could be faced with the problem.


EXIT SIGNS
Are the emergency exits clearly marked? signs should be white on a green background and include the graphic of a man going through a door.
is there adequate access and egress from the workshop and stores? in the event of fire, could all staff get out? - are fire doors blocked? - are fire doors locked?
Would visitors be able to find the best way to evacuate the building? there should be adequate signs for anyone who in unfamiliar with the clubhouse to find their way out safely to the assembly point


WELFARE
Does your messroom have a thermometer on the wall? anyone sitting eating, having their breaks, should be comfortable - 16 degrees C is the minimum temperature
Are there toilets and are they regularly cleaned?
Is there a NOW WASH YOUR HANDS sign? required by law in an establishment handling food
Is there a place for the workers to wash and store their clothing? the hygiene regulations require that the catering protective clothing be maintained clean and hygienic
is there a place for the workers to eat and drink? - a canteen?
Is it clean and is the hygiene and housekeeping satisfactory? it is often easier to employ a cleaner to keep the area clean - 2 hours twice per week is normal
Is it warm enough and adequately ventilated?


MEMBER & VISITORS TOILETS
Are they regularly cleaned and is the hygiene and housekeeping satisfactory? there should be a list of how often cleaned and checked, usually signed by the person carrying it out
Are they warm enough and adequately ventilated?


RECORDS
Do you have:-
  • training records?
usually kept by the Secretary
  • Risk Assessments?
usually kept by the Secretary & Head Greenkeeper
  • COSHH Assessments?
usually kept by the Secretary & Head Greenkeeper
  • Electricity assessments?
usually kept by the Secretary
  • pesticide stocklist?
usually kept by the Head Greenkeeper
  • pesticide usage records?
usually kept by the Head Greenkeeper
  • PPE usage records if applicable & PPE Assessments
usually kept by the Head Greenkeeper


CELLAR & STORE
Is it tidy and things stacked properly?
Is the floor clear of papers and boxes?
Are things stacked dangerously on top of boxes and cupboards?
Have all electrical items been checked for fraying, cracked plugs, loose wiring etc.?


PLANT ROOM
Is the floor area clear of packaging etc?
Are all the isolator switches able to be accessed easily?
Are there any inappropriate materials stored? eg cleansing or food materials


GENERAL HOUSEKEEPING
Are things lying around and untidy?
Are things blocking access and egress?
Are bottles and cans left abandoned?
Is spillage cleaned up?
Are cigarette butts lying around- especially near anything flammable?


FOOD HYGIENE
Are cooked meats kept separate from raw meat?
Does the freezer have a thermometer and is the temperature always below -18ºC there should be a record kept of the temperatures on at least a daily basis
Does the refrigerator have a thermometer and is the temperature always below 5ºC there should be a record kept of the temperatures on at least a daily basis
If food is kept hot prior to serving is it kept above 63ºC? there should be a record kept of the temperatures
Is frozen food delivered in a chilled van at below -12ºC? there should be a record kept of the temperatures and food refused on delivery if this is not maintained
Is the dry-food store dry, cool, well-lit, ventilated, vermin proof and kept clean & tidy? it is usual to take out a contract for the control of vermin
Are cupboard and work-surfaces regularly cleaned?
Do those who handle food keep cuts & rashes covered with a blue waterproof dressing?
Are staff supplied with clean overalls daily?
Have staff been adequately trained in the use of food preparation equipment?
Have staff attended a Food Hygiene Course? this is a one day course which alerts the staff to the risks of food poisoning etc in catering
Are the premises registered with the local Environmental Health Office? if you supply food, you are required by law to be registered
Is smoking banned from kitchen and other food preparation areas? smoking is banned by law in all food preparation areas


WASTE
Is the waste regularly uplifted?
Are food waste bins appropriately controlled?
Are there any food materials exposed to vermin? it is essential no waste is left lying around to attract vermin
Is the area clean & hygiene and housekeeping satisfactory?

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