Health and Safety Legislation
1. Reporting of Injuries, Diseases and Dangerous Occurrences (RIDDOR) 1995
RIDDOR came into force on the 1st of April 1996 and requires you to report some work-related accidents, disease and dangerous occurrences to the Health and Safety Executive.
Major injuries include:
* Fracture / break other than to fingers, thumbs or toes
* Dislocation of the shoulder, hip, knee or spine
* Loss of sight
Dangerous occurrences include:
* Collapse, overturning or failure of load-bearing parts of lifts and lifting equipment * Explosion, collapse or bursting of any closed vessel or associated pipework * Electrical short circuit or overload causing fire or explosion
* Certain poisonings
* Some skin diseases such as occupational dermatitis, skin cancer etc * Lung diseases including farmers lung, asthma etc
2. Food Hygiene 2006
From the 1st of January 2006 new EU food hygiene legislation has been applied throughout the UK. This new legislation has modernised, consolidated and simplified the previous EU food hygiene legislation. The regulations aim to set out basic hygiene principles, which are generally not new, but their emphasis is different from previous regulations. They focus more strongly on how to identify and control food safety risks at each stage of the process of preparing and selling food. Rather than simply following a list of rules, the regulations let you assess the risk to food safety and then apply controls relevant to your own situation.
Some of the key aspects are:
* Make sure food is supplied or sold in a hygienic way
* Identify food safety hazards
* Know which steps in your activities are critical for food safety * Ensure safety controls are in place, maintained and reviewed * All staff handling food must have a basic food hygiene certificate * The person in charge is responsible
* It is illegal to contaminant food
* It is an Ofsted requirement
* Food has to be stored correctly e.g. fridge, correct temperature
Who is Affected?
Anyone who owns, manages or works in a food business is affected by these regulations. They apply to anything from a hot-dog van to a five-star restaurant or to a vending machine and is true whether you sell publicly or privately, for profit or for fund-raising.
Anyone whose work involves handling food should:
* Observe good personal hygiene
* Routinely wash their hands when handling food
* Never smoke in food handling areas
* Report any illness (like infected wounds, skin infections, diarrhea or vomiting) to their manager or supervisor immediately * Wear clean and if appropriate, protective clothing
3. COSHH (2002)
The Control of Substances Hazardous to Health Regulations (COSHH) 2002 is the law that states general requirements on employers to protect employees and other persons from the hazards of substances used at work by risk assessment, control of exposure, health surveillance and incident planning. The regulations reenacted with amendments the Control of Substances Hazardous to Work Regulations 1999 and implement several European Union directives. Breach of the regulations by an employer or employee is a crime, punishable with an unlimited fine.
What is a ‘Substance Hazardous to Health?
Substances can take many forms and include:
* products containing chemicals
* vapors etc
Sometimes substances are easily recognised as harmful but common substances such as paint, bleach or dust from natural materials may also be harmful.
What is COSHH for?
The objective of COSHH is to prevent, or to adequately control, exposure to substances hazardous to health, so as to prevent ill health.
You can do this by:
* Finding out what the health hazards are
* Deciding how to prevent harm to health
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