STAFF HANDBOOK

HEALTH
&
SAFETY
&
FOOD SAFETY

HEALTH & SAFETY & FOOD SAFETY HANDBOOK

Contents

Page Number

Health & Safety

1. Important Contacts
2. Dealing With Emergencies
3. Flammable Liquids
4. Waste
5. Work Equipment
6. Defect Reporting
7. Trailer Roofs
8. Working At Height
9. Slips, Trips And Falls
10. Electricity
11. Fork Lift Trucks
12. Noise
13. Personal Protective Equipment
14. Substance Hazardous To Health
15. Office Safety
16. Company Vehicle Users
17. Lone Working/After Hours Working
18. Build Up And Break Down
19. Accident Reporting/First Aid
20. Drugs And Alcohol
21. Working In The Cellar
22. Manual Handling
23. Hot Drinks
24. Violence To Staff
25. Storage Areas
26. Use of Knives
27. Use of Ovens
28. Use of Cleaning Chemicals
29. Use of C02
30. Advice And Communication

4
7-8
8
8-9
9
9
9
9-10
10
10-11
11
11
12
12
13
13
13
14
14
14
15
15
15
15-16
16
17
17
17
17
17

Food Safety
1. Food Safety Statement
2. Uniform
3. Contamination
4. Cross Contamination
5. Personal Hygiene
6. Hand Hygiene
7. Food Handling Gloves
8. Hand Washing
9. Illnesses and reporting
10. Jewellery
11. Cleaning
12. Food Storage
13. Temperature Probing
14. Food Safety Danger Zones
15. Use of Cleaning Equipment

18
18
18-19
20
20
20
21
21-22
23
24
24
24
25
26
26

HEALTH & SAFETY & FOOD SAFETY HANDBOOK

Dear Colleague,

The Staff Health and Safety and Food Safety Handbook meets part of the requirements of
Health and Safety and Food Safety Law (information, instruction and training) and is to be
adhered to by all Creativevents Ltd full-time, part-time and casual staff.
Creativevents is totally committed to ensuring the safety of its staff whilst they are at work
and is conscious of the impact its business activities may have upon the environment. As
part of the companys commitment, all staff are required to maintain safe standards and to
act in a responsible manner in carrying out their work. In carrying out your work, be safety
conscious and be aware that your activities may affect others in the workplace, respect
and consideration for other workers helps guarantee the safety of customers and other
employees. Patience pays; so ensure tasks are completed the right way, this will
ultimately save time and energy in the long run. Remember no work is so important
that it cannot be undertaken safely.
This handbook forms part of your Health and Safety and Food Safety Policy as well as
that of the Companys. Use it as a guide. It is not intended to cover every situation; neither
is it intended to be a complete statement of every regulation which may apply to
Creativevents because our work activities are so diverse within the events and leisure
industry. Where necessary, please seek advice from the Creativevents Risk Management
Department before work commences. If you observe anything that is dangerous or puts
people at risk take action to resolve it by either reporting the problem to the appropriate
Manager or attending to the issue yourself. If you choose to attend to the issue it is
important that you do not put yourself or others at risk by your actions.
Safety rules exist to protect you and other people from incidents at work. They are there
to benefit you. Knowing all the emergency procedures in advance will enable you to act
quickly and correctly in an emergency.
Not every part of the Staff Health and Safety and Food Safety Handbook will apply to
every member of staff, but please make sure you read and understand the parts that
affect you.

Adrian Willson
Managing Director
Creativevents Ltd.

HEALTH & SAFETY & FOOD SAFETY HANDBOOK

1. Important Contacts
Group
Title: Group Risk Manager
Name: Terry Brown
Email: tbrown@cevents.co.uk
Telephone: 0207 370 8682
Title: HR Manager
Name: Charlotte Hutchings
Email: chutchings@creative.co.uk
Telephone: 0207 370 8671
Title: Safety Manager
Name: Stephen Walmsley Harris
Email: stephen@creative.co.uk
Telephone: 07557924318
Title: AIRSWEB
Name: Accident Reporting Centre
Email: airsweb@mitie.com
Telephone: 0800 633 5115
Title: Zenith Careline
Name: Vehicle Incident
Centre/Breakdown service
Email: info@zenith.co.uk
Telephone: 08448488070

Reporting

EMERGENCY PROCEDURES
Be aware of the building you
are in, its emergency
procedures and your
designated Assembly Point.

FIRE
Know what action to take in
the event of a fire.

ELECTRICITY
Do not misuse electrical
equipment, report all faults
and ensure the portable
equipment you are
responsible for is tested for
electrical safety.

SLIPS, TRIPS AND FALLS

These happen on a regular basis
and are mainly caused through
untidy workplaces and unsuitable
footwear. Take action to reduce
slips, trips and falls.

HEALTH & SAFETY & FOOD SAFETY HANDBOOK

PERSONAL PROTECTIVE CLOTHING

(PPE)
Certain work activities require protective
clothing to be worn to protect you from
injury, the Company will provide you with
the necessary PPE free of charge.
Ensure you take action to protect
yourself.

ACCIDENTS
Report all accidents so that we
can stop it happening again.
Unreported accidents can lead
to greater consequences for
others.

EVENTS/EXHIBITIONS
Build-ups and Break-downs can
present potential risks to the unwary.
Do not enter areas where such
activities take place. If there is a
requirement for you to do so obtain
permission from your Superior.

MANUAL HANDLING
Moving heavy or awkward objects
needs to be undertaken with
mechanical aids or additional
help.and care!

HEALTH & SAFETY

RESPONSIBILITIES
1. Dealing With Emergencies

The emergency procedures within the

venues Creativevents work at differ
slightly from each other and it is therefore
important that you are fully conversant
with the procedure relevant to the
building you are in. Specific Copies of the
emergency procedures can be found in
the Operations Manual.
2.1 Fire Precautions

No Smoking signs must be complied

with. Designated areas have been set
aside for those individuals wishing to
smoke.
In the event of a fire you will hear.........
A predetermined message as set out by
the landlords emergency procedures. It is
essential staff are aware of the
emergency messages.
Action!
1. Remain at your work station but be
prepared to leave if necessary
2. Await further instruction from your
Manager/Supervisor
3. DO NOT explain this message to
visitors
4. The cancellation message will be as
set out by the landlords emergency
procedures
2.2 Evacuation

In the event of a fire, contact the relevant

Event Control/reception by:

Operating the nearest manual call

point (coloured red)
By telephone or radio if available
Also notify your Superior immediately
Only attempt to fight the fire if safe to
do so
DO NOT put yourself or others at risk.

On hearing the alarm, or being instructed

to evacuate the building, all staff should
leave the building and proceed to the
designated assembly point. Do not use
lifts, stop to collect personal belongings
or re-enter buildings unless you have
been told it is safe to do so.
In the event of an evacuation you will
hear.........
Attention please. Attention please.
Here is an important announcement. It
is necessary to ask everyone to leave
the building. Please make your way
calmly to the nearest exit

You must ensure upon commencing any

job that you and your colleagues know
the location of the nearest:
Fire alarm
Escape route
Fire extinguisher and its correct use.
No fire fighting equipment should be
interfered with or moved without
permission from the Risk Management
Department.

1. Leave the building immediately

2. Follow directions from security to any
specific exits
3. Proceed to your designated assembly
point as directed by security
4. Make yourself known to your
designated Fire Marshal
5. Remain at the assembly point until
told you can leave
Note: When working in non public areas
the evacuation alarm is a continuous
audible siren and not a voice message.

HEALTH & SAFETY & FOOD SAFETY HANDBOOK

2.3 Assembly Points

2. Flammable Liquids

When the evacuation order is given, it is

important that staff proceed to their
designated assembly without delay. On
no account should staff leave their
assembly point until advised by their Fire
Marshal.
Where are your Assembly Points?

Flammable liquids must be kept in a

proper storage area (e.g. a locked,
marked metal cupboard) and quantities
be kept to the bare minimum. Where any
doubt exists concerning the quantity to be
held, the Risk Management Department
must be consulted. All chemicals must
have been assessed in accordance with
the Control of Substances Hazardous to
Health Regulations 1999.

OBSERVE the fire action notice on the

Staff Notice board for your assemble
point
2.4 Suspect Package
If you discover a suspect package or
vehicle.....
Actions!

3. Waste

contact the relevant Event Control

Reception by telephone or radio if
available
Also
notify
your
Manager
immediately
DO NOT approach, touch or move
the package
DO NOT use a radio or mobile
phone within 10m radius of the
package or vehicle
The code word for a suspect
package can be found in the on
venue emergency procedures

The companys activities generate a large

amount of waste that, if left uncontrolled,
creates a fire risk, a health hazard and
potential trip hazards. All staff should
ensure that waste items are disposed of
as soon as possible after it is no longer
required. Waste is to be placed into
waste bins provided within the company
premises.

Care must be taken when collecting litter

by hand. Strong rubber gloves should be
worn and particular attention paid to the
possibility of finding syringes or needles
amongst litter. If either of these are
found, then you must report to the
nearest First Aid point that is open and
ask for a Sharps Box into which the
needle or syringe is disposed. Take the
Sharps Box to the needle / syringe and
insert it into the box before returning it to
the First Aid Unit.

HEALTH & SAFETY & FOOD SAFETY HANDBOOK

6. Trailer roofs

Broken glass and crockery should also

be handled with care, before dealing with
it ensure you are wearing strong rubber
gloves capable of resisting penetration.
Never put broken glass or crockery
directly into plastic bags. Use robust
cardboard boxes to store broken items
prior to final disposal, the cardboard box
should be annotated Caution Broken
Glass

No employees are permitted to go on the

roofs of any of the company trailers or
similar structures without the permission
of a: Director, General Manager or Risk
Management Department.

4. Work Equipment

All equipment must conform to the

Provision and Use of Work Equipment
Regulations 1992.
Work equipment
refers to every piece of machinery,
appliance, apparatus or tool used at
work. Staff are not permitted to use,
work, maintain, supervise or manage
equipment unless they have been trained
in its use.

Access to the trailer roofs must be

treated as a last resort and only
implemented when no other method is
available e.g. sudden broken signage
after the structure has been built. To
access the trailer roof a suitable and
sufficient ladder must be used which
must be footed at the base of the ladder.

Work equipment may only be used in

areas that are adequately lit in line with
the operations being carried out.

When working on the trailer roofs, staff

are not to free-stand and are to adopt a
crawling method to reduce the risk of
falling.

All protective clothing needed whilst

using the machinery must be worn
correctly and be properly maintained.

The ground level directly below the work

area must be cordoned off and No
access signage displayed.

5. Defect Reporting

Should
a
staff
member
identify
faulty/damaged equipment they are to
report it immediately to the Duty Manager
and record the fault in the defects log.
The defects log is located in the unit
folders.

7. Working at Heights

All work above 2 metres must be

securely cordoned off with adequate
signs stating Men Working Overhead or
similar and the work area must be
cordoned off with fencing / hazard tape or
barriers suitable for the purpose. Where
necessary a diversion route for
pedestrians and vehicles must be
arranged.

For urgent or unsafe defects, employees

are instructed during training to never use
faulty
equipment
and
report
it
immediately to their superior. Faulty or
defective equipment will not be used until
repaired and clearly marked faulty do not
use.

Makeshift work platforms to reach a

height should never be used

HEALTH & SAFETY & FOOD SAFETY HANDBOOK

Rugs / Mats ensure they are

securely fixed and do not have curling
edges.
Slippery Surfaces assess cause
and treat accordingly e.g. do not
polish the floor surface.
Change from wet to dry floor surface
use suitable footwear, warn of risks
by using signs, provide doormats.
Poor Lighting report to manager or
supervisor, placement of light fittings
to ensure even lighting of surfaces.
Changes of Level improve lighting,
arrange for apparent tread nosings to
be installed.
Slopes improve visibility, provide
handrails, use floor markings.
Unsuitable Footwear ensure correct
type of sole and heel, where
necessary obtain protective footwear
from Company.
Remember:
Spillages should be cleared up
immediately.
Damaged floor coverings should be
reported.
Cleaning schedules should be
maintained.

Ladders are for access to out of reach

areas and light work of short duration
only. All ladders must be inspected
before they are put into use to ensure
that they are in a safe working condition.
Domestic
ladders
are
prohibited.
Ladders must extend a minimum of 1.05
metres above the working landing or
support and must rise at an angle given
by 1.0 metre out from the wall for every 4
metres of rise. Ladders, which are more
than 3 metres high, must always be tied.
Ladders shorter than 3 metres, being
used in a particular spot for short periods
of time, may be footed instead. Ladders
must be used on level surfaces only.
Ladders must not be more than 9 metres
high unless intermediate landing places
are provided, with adequate guardrails
and toe-boards. When work continues
into the next day, ladders must be taken
down at night time. If left unattended
then
they
must
be
rendered
unclimebable.
8. Slips, Trips and Falls

9. Electricity

All items, including newly purchased

items, of portable electrical equipment
must be Portable Appliance Tested
(PAT), labelled and recorded by the
company.

Slips, trips and falls are major causes of

work related injuries and normally caused
through
poor
housekeeping
and
inadequate footwear. All staff must take
action to reduce accidents caused
through slips, trips and falls:

Spillage (Wet and Dry) clean spills

immediately, where necessary use an
appropriate cleaning agent.
Use
signs to inform people the floor is still
wet, arrange alternative bypass
routes.
Trailing Cables position equipment
to avoid cables crossing pedestrian
routes, use cable covers and arrange
alternative routes.
Miscellaneous Rubbish keep area
clear, remove rubbish and do not
allow it to build up.

You are not allowed to bring onto

company premises personal items of
electrical equipment unless a person
competent in the maintenance and
inspection of electrical equipment has
granted authorisation.

10

HEALTH & SAFETY & FOOD SAFETY HANDBOOK

Do Not:

Tamper with electrical equipment

Overload electrical sockets
Drape any items over electrical
equipment
Misuse any item of electrical
equipment
Use equipment which is defective

In the event of electrical equipment

becoming defective it is important that it
is isolated and the defect is reported to
your Manager.

10. Fork Lift Trucks

No one may use a company fork lift truck

on company premises unless they are:

Medically fit
Over 18 years old
Have attended an approved fork lift
truck basic training course

Tyre pressures, if pneumatic tyres are

fitted
Tyres for signs of wear and tear
Handbrake and foot brake to see if
they are working efficiently
Audible warning sound
Amber warning beacon and other
lights
Fuel, oil and water in internal
combustion trucks
Batteries of battery operated trucks to
see that they are adequately charged,
the charger is switched off and the
charge lead is disconnected and
properly stored.
That the systems for lifting, tilting and
manipulation are working properly
and the hydraulic systems are free
from obvious leaks

If any of the above are faulty, do not use

the truck and inform your Manager.
11. Noise

The company HR Manager will record

training course details in a formal
manner.
Refresher training must be
provided as required and training should
include the use of any attachments and
must include training in the special
hazards of working in the venues. FLTs
must not be used on site unless a
working amber flashing beacon is fitted
and displayed when the FLT is in use.

Noise is classified as an environmental

pollutant and must be reduced to its
lowest practical level at source.

The Control of Noise at Work

Regulations 1989 requires compulsory
assessments to be carried out and for
noise to be reduced as far as reasonably
practicable when employees are exposed
to levels exceeding 80dB(A) during the
working day. Suitable ear protection
must be provided for all employees who
request it. Where noise exceeds 85
dB(A) during the working day we are
required to first attempt to reduce the
level so far as reasonably practicable. If
this is not possible, hearing protection is
compulsory with Ear Protection Zones
marked out. The working day is any
eight-hour period, which can include
evenings.

Attention must be paid to pedestrians

who have the right of way at all times.
Care must be taken to prevent
overloading or over tipping of the truck.
All operators should check the following
at the start of each shift:

Hearing protection for staff is available

through the Staffing Department.

11

HEALTH & SAFETY & FOOD SAFETY HANDBOOK

12. Personal Protective Clothing and

13. Substances Hazardous to Health

Equipment
All hazardous substances must
identified and precautions taken.

Personal Protective Equipment (PPE) will

be provided by the Staffing Department
as necessary. The equipment must meet
minimum legal standards and staff must
wear their PPE correctly and report any
defects in the equipment immediately.

be

COSHH assessment sheets are stored in

the unit folders.

PPE must be provided where risks to

health and safety cannot be controlled
adequately by other means PPE should
only be used as a last resort. PPE
should be selected according to the risks
it is protecting against and must be
maintained to acceptable standards.
All members of staff who are likely to
require it will be issued with their own
protection, which must be worn wherever
the mandatory blue and white sign is
displayed. These will be replaced in the
event of damage or loss.

To ensure chemicals are always used

safely always follow the 13 golden rules
of COSHH:

Adequate foot protection must also be

worn. The feet should be safe from
hazards posed by cold, wet or muddy
conditions and from sharp or falling
objects.
They must be capable of
withstanding penetration through the
uppers or soles.

12

Never use chemicals for which you

have not received training on
Always use as instructed
Always
use
protective
clothing/equipment as directed
Only use
approved
chemicals
supplied by the company
Always use approved chemicals in
labelled containers
Always store securely away from food
Always wash your hands after using
chemicals
Always return the chemicals to the
correct store after using them
Report any spillages immediately
Never mix chemicals, they may react
with each other
Never pour chemicals into other
containers
Never use chemicals for any purpose
other than that for which they were
supplied

HEALTH & SAFETY & FOOD SAFETY HANDBOOK

14. Office Safety

When working in any office area, the

following points must be taken into
account:

Observe the No Smoking policy

Ensure office equipment does not
obstruct passageways and exit routes
DO NOT wedge open fire doors
Eliminate slips, trips and falls - report
loose carpets, clean up spillages, reroute trailing cables
Do not overload electrical sockets
Report any office defects or
deficiencies to your line manager or
supervisor
Do not bring into work unauthorised
electrical items
All rubbish should be disposed of
safely
Ensure
all
portable
electrical
equipment has been tested as being
safe to use
Ensure the office does not become
cluttered with unused stationery,
personal items and redundant office
equipment
Observe
good
housekeeping
practices
Heavy items must not be placed on
top of cabinets, wall mounted shelves
or cupboards

Do not run
Know where the nearest first aid box
is and how further first aid assistance
can be summoned
Know who your Fire Safety Marshalls
are,
where
the
nearest
fire
extinguisher is located and what to do
in the event of an emergency
Ensure unprotected food is not left in
the office overnight
You observe the manual handling
guidelines within this handbook

15. Company Vehicle Users

Use of Company vehicles for work

purposes is an extension of the
workplace and is therefore subject to
H&S legislation. All company vehicle
users are to read and adhere to the safe
working practice. The policy may be
obtained
from
the
company
Warehouse/HR Manager.
In essence, the safe working practice
relates to over tiredness whilst driving,
use of mobile phones planning your
journey, logging journeys, car and driver
security and the need to carry a first aid
box, car fire extinguisher and a hazard
warning sign.
16. Lone

Working
Working

After

Hours

The buildings Creativevents operate in

comprises of large buildings with areas
such as basements and storerooms that
are isolated and infrequently visited.
When visiting or working in these areas
unaccompanied, it is important you
inform your Manager of the area you are
working in, the type of work being
undertaken and also give an estimated
time of your arrival back.
Where
practicable, carry a radio with you so that
your Manager can be contacted in the
event of an emergency. Also take note of
where the nearest telephone, first aid box
and fire extinguisher are.

Coffee/tea making facilities are kept

well
away
from
workstations,
thoroughfares
and
electrical
equipment
Harmful items, such as broken glass,
should be stored separately in a
cardboard box prior to disposal
Filing cabinets and cupboards are
kept closed when not in use

13

HEALTH & SAFETY & FOOD SAFETY HANDBOOK

17. Build-up and Breakdown

19. Drugs and Alcohol

Events and Exhibitions invariably involve

a build-up and breakdown during which
many potential risks will arise. These
may range from trips and falls through to
the movement of vehicles in confined
spaces.
As part of the general management of
safety for events and exhibitions, you
must not go into areas of the building
where build-ups and breakdowns are
occurring. This includes build-up or
breakdown of trailer bars where only
trained and pre-selected staff are
authorised to be present. The area must
be cordoned off with hazard tape and
access restricted.

Misuse of drugs or alcohol can severely

affect judgement and physical response
to given situations in the workplace; this
can result in safety awareness being
impaired and accidents occurring. Any
employee found to be under the influence
of alcohol or drugs must be referred to
their Manager for any necessary action to
be taken. An Employee, who it is
suspected or recognised, has an alcohol
or drug dependency problem will be
given the opportunity to seek diagnosis
and treatment.
Provided there is
evidence of a genuine desire to
overcome the problem, the Employee
may take time off work to receive
appropriate treatment. Certified absence
from work in the course of such treatment
shall count as sick leave. During any
such treatment, the Employee may have
to be re-deployed, to ensure his / her
safety and that of other Employees /
Visitors.

If there is a requirement for you to enter

these areas, it is important that you
obtain clearance from your Manager.
18. Accident Reporting and First Aid

The company investigates all accidents

and near misses that occur on the
premises and the co-operation of the staff
is required in investigating the true
causes of any accident in order to try and
prevent it happening again.

Employees who suspect or know that

they have an alcohol or drug problem are
encouraged to seek voluntary help.
There are many organisations which can
offer help, including but not limited to,
Alcoholics Anonymous (0845 769 7555),
Narcotics Anonymous (0207 730 0009
national helpline) and Addiction (0207
251
5880
national
helpline).
Alternatively,
should
they
wish,
Employees may discuss their problem in
strict confidence with a Director.

All accidents must be reported to the

Duty Manager and accident reporting
help line (AIRSWEB) without delay. The
Reporting of Injuries, Diseases and
Dangerous Occurrences Regulations
2013 are to be complied with in ensuring
that notifiable occurrences and accidents
are reported to the relevant local
authority within the set statutory
guidelines.

Important note: at several venues the

Creativevents Ltd work at, the medical
department conduct random drugs
and alcohol testing which all
employees are subject to.

Medical / First Aid facilities are available

via the medical units or through the
companys appointed first aiders.

14

HEALTH & SAFETY & FOOD SAFETY HANDBOOK

20. Working in the Cellar

22. Hot Drinks

The cellars are very busy areas, with

numerous activities. To ensure the
company maintain a safe system of work
it is imperative that all employees working
in the cellar:

The serving of hot drinks presents a very

real risk of scalding. The following control
measures must be observed and
adhered to:

Receive a formal induction which is

recorded in writing. No induction, no
access
Comply with all Health and Safety
procedures
Wear PPE as instructed (steel toe
cap boots and high-viz jacket)

21. Manual Handling

The law requires that, as far as

reasonably practicable, employees
should avoid the need to undertake
manual handling operations that may
involve a risk of injury and machinery
should be used instead. Where the use of
machinery cannot be used the following
lifting methods must be adopted:

No

23. Violence to Staff

Violence includes verbal as well as

physical abuse. All staff must be aware
of the location of other staff in areas in
which they are working. They must also
know how to contact Venue Control
Room in the event of an emergency.
When faced with an aggressive situation,
do not retaliate in any way: try to act in a
neutral manner. Seek assistance from
your manager or other members of staff.
In the unlikely event that you are a victim
of violence at work, make sure that you
receive the necessary treatment
immediately and that the incident is
recorded by your department manager as
well as by the company HR Manager.

Yes

Remember:

Staff may only handle hot drinks if

they have been barista trained
Only insulated cups with warning hot
drink notice may be used
A 2cm gap to be left at the top of the
cup
Lids must be placed firmly and
securely on all hot drinks
To reduce the risk of scalding, milk
must be offered and poured prior to
issuing to the customer
Customers must be verbally advised
of the hot drinks hazard
Suitable carry bags are to be issued
for bulk orders

Think before lifting

Stand as near to the object as
possible
Bend your knees and keep your back
straight
Grasp the load firmly
Lift with your legs
Hold the load close to the centre of
your body
If in doubt get help

If, for example, a customer complains,

show interest and actively listen to their
complaint and imagine how you would
feel in their position. Restate the
complaint to ensure there are no
misunderstandings and admit the
problem if there is one. Ask the
complainant what they would like to be
done and suggest alternatives if the
preferred solution is not possible.

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HEALTH & SAFETY & FOOD SAFETY HANDBOOK

Dont be defensive, complaints made by

customers are rarely about you and they
may be reacting to other things that have
happened during the day. Always offer
an explanation but do not assign blame
to the computer, operations,
management etc. Customers want
solutions, not to know who is to blame.
Do not give commands to customers but
request that they do certain things.

24. Storage Areas

Care must be taken when storing goods

to ensure that:

Potentially dangerous situations can

often be diffused quickly by clearly
explaining the reasons behind certain
decisions, for example; why tops must be
removed from bottles during concerts.
Give every opportunity for people to have
their say without interrupting, keep your
voice low, level and calm and avoid
continued direct eye contact. Thank the
individual for bringing the matter to your
attention.

Avoid aggressive body language,

unlike this gentleman!

Avoid aggressive body language such as

standing impassively with your arms
folded. If a complainant is standing and
you are seated, try slowly to come up to
their level. If a complainant is seated,
then go down to their level instead.
Maintain a respectful distance between
yourself and the complainant so that
neither of you feel threatened by each
other.

16

Goods do not present a trip hazard to

anyone
Flammable goods are not stored next
to items which can easily ignite
Stock is laid out with enough room to
get to, without excessive reaching or
stretching
Goods are clearly labelled to find
what is needed and are stored in
areas with sufficient light
Consideration is given to the storage
arrangements for safe delivery and
collection of stock
Goods stored do not obstruct any
safety equipment such as fire
extinguishers, hydrants, first aid
boxes, emergency telephones or fire
exits
Goods must not be stacked within 1.5
metres of a fire sprinkler system
otherwise the sprinkler systems
effectiveness will be reduced
Where possible, heavy goods should
not be stored above head height
unless mechanical means are
available to collect them
Unused goods or those no longer
required should be removed as soon
as possible to reduce the build up of
waste and fire loading
Shelving systems, cupboards and
ladders/stepladders should be
regularly checked for damage and
replaced as necessary
Shelving should be securely bolted to
the wall or floor as necessary
Compressed gas cylinders (e.g.
carbon dioxide, nitrogen) must be
properly chained to the wall/cage or
securely wedged to prevent rolling
Where dangerous/hazardous
substances are stored the
appropriate warning signs must be
displayed on the outside of the store
Where consumable goods are stored,
an efficient system of stock rotation
must be used to ensure out of date
goods are used before they expire or
else they are promptly disposed of

HEALTH & SAFETY & FOOD SAFETY HANDBOOK

25. Use of Knives

Misuse of knives can lead to deep cuts

and in some minor cases, severed bodily
parts. Accidents normal occur through
rushing, incorrect handling and or a lack
of concentration.

Staff must use knives to the exact

methods demonstrated during training.
Access to knives is restricted to
authorised users only and suitably stored
when not in use. Staff must not use
knives for removing packaging.

28. Use of Gas (Co2)

Only trained logistics staff are authorised

to carry or operate C02 gas. The
following safety controls measures must
always be adopted:

26. Use of ovens

Only use an oven once you have

received training. Ovens produce hot
steam and the internal surfaces can be
extremely hot. There is a very real risk of
a third degree burn if used incorrectly.

Staff instructed to open slowly and stand

back to release steam. All users must
use heat resistant gloves/cloths/aprons
provided when removing items from the
oven.

27. Use of cleaning chemical

Staff are instructed:

Never use chemicals for any purpose

other than which they were supplied.
Always read the data sheet prior to
dealing with an spillage/contact
incident
Staff reminded to thoroughly dry
hands after washing.
Remind staff to check for dry, red or
itchy skin on their hands and to
inform their manager if this occurs.

Never use chemicals for which you

have not received training on.
Always use as instructed.
Always
use
protective
clothing/equipment as directed by the
safety label.
Only used approved chemicals
supplied by the company (Zenith)
Always use approved chemicals in
labelled container.
Always store securely away from
food.
Always wash your hands after using
chemicals.
Always return the chemicals to the
correct store after using them.
Report any spillages immediately.
Never mix chemicals; they may react
with each other.
Never pour chemicals into other
containers.

To be stored in an area adequately

ventilated.
Connected or carried by staff who
have been trained in the safe use of
C02. (cellar wise video)
When in use stored on flat even
surfaces or supported.
Gas turned off before connecting /
disconnecting.
When in not in use, bottles stored in
suitable containers or strapped
secure
PPE provided safety gloves and
steel toe caps boots.

29. Advice

and Communication on
Health and Safety

Copies
of
the
Companies
Risk
Assessments and supporting documents
are display of the staff notice board and
contained in the unit operations file. All
staff are required to be read them, be
fully
conversant
and
demonstrate
compliance.
If you have any problems concerning
health and safety you are advised to first
raise the issue with your line
Supervisor/Manager.
If a satisfactory
result is not reached or if specialist
advice is required you should approach
the company Risk Management
Department.

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HEALTH & SAFETY & FOOD SAFETY HANDBOOK

FOOD SAFETY RESPONSIBILITIES

1. Food Safety Statement
Creativevents recognises the importance of HACCP (Hazard Analysis and Critical Control
Points) and its standing in Law. As such all of what we ask you to do in this section is
based around the companys compliance with this law.
All the paperwork that you are asked to fill out throughout your working day helps to prove
due diligence and ultimately provides us with legal defence against any potential claim.
There are certain areas that by Law you are responsible for, these are explained
thoroughly in this document. If you need further guidance or clarification please contact a
member of Creativevents management and they will assist.
Creativevents expects all staff to take their food safety responsibilities seriously. Food
handlers must always observe the highest possible standards of food safety to ensure that
food does not become contaminated.
Your responsibilities include:

Cleaning
Temperature Controls
Preventing Cross Contamination
Personal Hygiene
Reporting Illnesses

Creativevents requests that all products sold by the company be of the best quality
possible and safe to eat.
2. Uniform
Company uniform must be worn at all times. It must be clean and freshly ironed. Clothing
worn when preparing or serving food must not be worn outside of the premises.
Aprons and hats must always be worn when working in the kitchens or when preparing
and serving food. None of your own clothing should be seen when you are wearing the
company uniform. Outdoor clothing, bags or other personal items must not be brought into
food areas at any time
3. Contamination
The following are types of contamination that we face daily:
Bacterial

Personal Hygiene Poor personal hygiene can cause food poisoning from
staphylococcus aureus. This type of bacteria is commonly found on humans (mainly in
the nose and throat) and causes most cases of food poisoning in the UK.

Poor Storage Always keep raw foods below cooked in the fridges to prevent cross
contamination and keep all food covered in fridges with labels and dates on them.

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HEALTH & SAFETY & FOOD SAFETY HANDBOOK

Temperature Controls All fridges must be below 4c and freezer below

-18c
these temperatures must be recorded and monitored throughout the day refer to the
Daily Operations Forms.

Holding Food Bacteria grows when food is stored out of its temperature limits. All
cold food must be stored below 8c, if it goes above this temperature you should
enforce the 4 hour rule. If you are hot holding the temperature is 63c, if it is below you
should enforce the 2 hour rule.

Carriers Some people can carry harmful bacteria without knowing it such as
paratyphoid. See illness reporting for further information.

Chemical

Cleaning - Ensure that all food products are covered and away from the area being
cleaned.

Pest Control - Some chemicals used in pest control can be harmful to humans so
ensure that all pest control devises are stored away from food.

Strong Perfumes and Deodorants These can also contaminate food.

Physical

Breakages If there are any breakages near food make sure that no contamination
occurs, for example broken glass.

Pests Ensure that all food areas are free of pests and pest droppings.

Hair Ensure that hair is tied back and that all food handlers are wearing hats whilst
handling food.

Nails Ensure that nails are short and not polished as the polish may chip and
contaminate the food. As an extra layer of protection all staff are to wear gloves when
handling food.

False Nails & Eyelashes False nails & eyelashes are not permitted under any
circumstances.

4. Cross Contamination
Raw meat must be stored in the bottom of the fridge or if possible in a separate fridge
altogether. Never allow cooked products to be stored below raw products.
When using cutting boards we use the colour coded chopping board system to prevent
cross contamination. This separates out food products into the following categories:

WHITE DAIRY
BROWN BREAD
GREEN FRUIT AND VEGETABLES
RED RAW MEATS
BLUE RAW FISH
YELLOW COOKED FOODS

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HEALTH & SAFETY & FOOD SAFETY HANDBOOK

Using the chopping boards correctly can help reduce cross contamination.
Ensure that all knives are sanitised in between each use, as these can harbour bacteria
and cause cross contamination too.
Before using knives please consult with your Unit Team Supervisor to ensure that you
have been briefed on how to use safely.
5. Personal Hygiene
It is vital that good standards of personal hygiene are maintained by food handlers.
Contaminated hands will spread bacteria around any environment very quickly.
Good personal hygiene is imperative with all food handlers as bacterial contamination is
one of the biggest causes of food poisoning in the U.K.
To prevent contamination of any form whether physical, chemical or bacterial you should
always:

Turn Up To Work Clean And Well Groomed

Never Wear Strong Perfumes Or Deodorants
Cover All Cuts And Wounds With A Blue Coloured Waterproof Dressing
Wear Clean Clothes (Which We Provide)
Always Tie Your Hair Back
Report Illnesses

Please Remember:
Clothing worn when preparing or serving food must not be worn outside of the premises,
outdoor clothing must not be brought into food areas at any time.
Aprons, hats and gloves must be worn when working in the kitchen and when serving
food.
Dont prepare or touch food if you have cuts or sores on your hands. Open cuts and sores
can easily become infected with bacteria, which might be transferred to food.
6. Hand Hygiene
To prevent food contamination it is essential to wash your hands frequently. Examples
include:

Before Starting Work

Before Handling Food
Between Handling Raw And Ready To Eat Foods
After Going To The Toilet
After Handling Raw Foods
After Handling Waste
After Eating, Drinking or Smoking, Coughing, Sneezing or Touching Your Face or Hair
After Taking A Break
After Handling Chemicals/Cleaning
After Handling Money
Before Putting On Gloves
After Wearing Gloves

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HEALTH & SAFETY & FOOD SAFETY HANDBOOK

Your hands should always be clean and your nails always short, clean and unvarnished.
All cuts must be covered in a clean blue plaster from the first aid box. If there are no blue
plasters please inform your Unit Team Leader immediately.
Biting your nails! Doing this causes the spread of germs from mouth to hand and severely
increases the chance of food poisoning.
7. Food Handling Gloves
Food handling gloves are merely a barrier between the hand and the surfaces they are
touching. Gloves do not prevent cross contamination if used incorrectly. Disposable gloves
offer the best protection against human contamination when used for single functions.
However, when gloves are used in multiple operations they can become the source of
contamination.
How to use Gloves

Wash hands before use

Only handle the gloves from the wrist area and inside the glove (this area never comes
in contact with food)

Gloves must be changed on a regular basis and at a minimum:

Change them every 20 minutes

Change them when you move between different jobs, such as sweeping floors to
restocking fridges
If gloves are soiled or damaged in any way
As often as necessary to maintain hygienic food handling

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HEALTH & SAFETY & FOOD SAFETY HANDBOOK

8. Hand Washing
Use hot water and antibacterial soap. After wetting hands, apply soap and use the
following procedure to clean your hands thoroughly:
1. Rub palm to palm

2. Rub backs of both hands

3. Rub palm to palm with fingers

4. Rub backs of fingers (interlocked)

5. Rub all parts of both hands

6. Rinse hands under running water and dry thoroughly with blue roll. Remember to turn
off the running water using blue roll and not your clean hands

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HEALTH & SAFETY & FOOD SAFETY HANDBOOK

9. Illnesses and Reporting

You are required by Law to report to your employer any of the following. Failure to do so
may result in prosecution. All staff whose work involves them in the preparation , service or
handling of equipment involved in the preparation or service of food or drink must at the
start of employment be made aware of and sign the Food Handlers Declaration
If you are suffering from sickness, diarrhoea, vomiting, nausea, abdominal cramps, fever
or any other illness that may pose a risk to the food we are selling, you are legally required
to report this to your manager before coming into work.
Report all cuts, boils, septic spots and skin infections to your Staffing Manager before
starting work. Skin infections such as dermatitis, eczema and psoriasis can contaminate
food. Check with your manager before starting work.
Action
Any episodes of illness amongst staff involving vomiting and diarrhoea must be reported to
the Staffing Manager:
If two or more persons report symptoms involving vomiting and diarrhoea, the advice of
the Risk Management Department must be sought immediately.
If the person has been sick in the workplace, the area and all contaminated surfaces,
equipment and utensils must be cleaned and sanitised. Dispose of any food that may have
been contaminated.
Toilet handles, door handles/push plates, taps and surfaces must be cleaned and
sanitised after contact with anyone reporting diarrhoea and vomiting.
Exclusion
If a member of staff has an episode of diarrhoea and/or vomiting, then the person should
see a doctor who must be told of the food handler involvement.
The person must not return to work until:
48 hours after the last episode of vomiting or diarrhoea OR a medical practitioner has
issued a Certificate of Fitness to Work
Good hygiene practice, particularly hand washing, is of paramount importance and must
be stressed on return to work.
Skin conditions
Food handlers with lesions on exposed skin (hands, face, neck or scalp) that are actively
weeping or discharging must be excluded from work until the lesions have healed.
Clean wounds must be totally covered with a blue-coloured waterproof dressing.
Infections of the eyes, ears and mouth.
Any food handler whose eyes, ears, mouth or gums are weeping or discharging must be
excluded from food handling until they are fully recovered.

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HEALTH & SAFETY & FOOD SAFETY HANDBOOK

Multiple cases
In any situation where two or more persons report symptoms involving vomiting and
diarrhoea within a 24 hour period, the advice of Risk Management Department must be
sought immediately.
10. Jewellery
No jewellery is allowed except a plain wedding band. Jewellery can harbour dirt and
bacteria which could be transferred onto the food. Jewellery with stones/gems is strictly
banned due to the fact they could cause physical contamination if they fell into the food.
11. Cleaning
Effective cleaning is vital to get rid of harmful bacteria in your unit and to stop them from
spreading. All food contact surfaces e.g. preparation surfaces, cutting boards, utensils
and all hand contact surfaces e.g. door and cupboard handles, bin lids, taps, should be
thoroughly cleaned and disinfected at regular intervals to prevent the build up of
contamination around food areas.
A cleaning schedule is located in the unit Operations Manual . Please ensure this adhered
to and signed off every day.
The cleaning schedule will show:

What needs to be cleaned

Who is responsible for doing the cleaning
How often it needs to be done
The cleaning chemicals that should be used.
How the chemicals should be used
How long they should be left on the surface, as recommended by the manufacturer
How the chemicals should be stored (in a special place away from food)

Your Operations Manager will check that all cleaning rotas have been completed.
Please Remember good cleaning practices are vital. When you leave the unit please
ensure it is how you would like to find it next time it is open!
12. Food Storage
Ensure that all relevant food that is left out or stored in a fridge or freezer is covered with
clingfilm and labelled and dated. Always at the start of your shifts check the use by date of
all products. Any out of date, dispose of immediately and record as wastage. Remember
first in first out.
Cold Storage
All fridge units should run between 1-4c this should be checked at regular intervals and
recorded on the Daily Operations Form. We check this by not only the digital fridge display
but by probing product to ensure that the fridge read out is correct.
If the fridge is running at a higher temperature keep monitoring. If it does not come down,
inform the Operations Manager immediately. Remove all products to a fridge that is
working. If the products go above 8c impose the four hour rule (see below) and record on
the Daily Operations Forms.

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HEALTH & SAFETY & FOOD SAFETY HANDBOOK

Hot Holding
All food that is hot held should be done above 63c. If the food falls below this temperature
immediately enforce the two hour rule (see below) and record this on the Daily Operations
Forms.
Implementing the 2/4 hour rule
1. Always record the temperature on the Daily Operations Forms
2. Report it to the Operations Manager
3. Mark the items for disposal (if it is sandwiches place a coloured dot sticker on the back
of the packaging/if it is a hot item ensure that no more products are delivered until you
have used or disposed of the item within the allotted time frame)
4. Record time for disposal on the Daily Operations Forms
5. Confirm disposal on the Daily Operations Forms
Receiving Products
Hot products must be received above 63c. Chilled products must be received below 8c.
If you receive products out of temperature control report it immediately to the Operations
Manager
13. Temperature Probing

Why we temperature probe food items.

We temperature probe the food to ensure that the food is within food safety zones. We
record this information as part of our HACCP system. This allows us to see that all the
products that we are selling are safe to do so.
How to use the probe:

Switch on the probe

Wipe with a probe wipe (replace them with new ones if they have become dry in the
meantime spray sanitiser on the wipe and use as normal)
Place into the core (the centre point or thickest part) of the product and wait until the
temperature dial stays at a temperature.
Record the results on your the Daily Operations Forms
Remove the probe
Clean and sanitise the probe
Place back in your unit box so that it doesnt get lost.

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HEALTH & SAFETY & FOOD SAFETY HANDBOOK

14. Food Safety Danger Zones

15. Cleaning Equipment

To reduce the risk of cross contamination ensure that all brooms, mop and buckets and
cloths used for cleaning and wiping are colour coded, clean, disinfected and or sanitised
before used. Green cloths, buckets & mops are used for kitchens, Red for toilets, yellow
for washrooms and blue for front of house and general purpose areas.

To be used in high-sanitary
(high risk of spreading
infection) applications or in
restrooms cleaning, such as
with toilets and urinals.

To be used for sinks,

counters and washroom
surfaces; also used for
speciality cleaning (such as
service counters, mirrors,
gym areas and metal
works).

To be used in food
processing and food serving
areas, such as kitchens &
canteens as well as bar
areas.

26

To be used in lower risk

areas of a building, such as
desktops, ledges, walls &
tiles, window cleaning and
low dusting.