Staying safe in the hospitality industry

18th August 2010, 11:35am

Carrying out any form of risk assessments or preparing health & safety documents is crucial in the hospitality industry. David Hunter, hospitality business mentor, shares his concerns following “shocking statistics” found in the pub world.

Over the years, I have been on-site when accidents involving food mincers and deep-fat fryers have taken place – and even a fire - all with serious consequences for the people concerned.  Equally, I have been on-site when customers have choked; tripped over and broken bones; or had heart attacks.  

There is no point in thinking that these things don't happen or will not happen.  They do – and they could happen anywhere, at any time.

Why am I so bothered about this at the moment?  Because of some research I have just completed.  Looking back at almost 25 years as a consultant to the hospitality sector it is clear from my data that on first meeting:

• 99% of pubs, restaurant and small hotels did not do risk assessments
• 95% of pubs, restaurant and small hotels did not have health and safety policies

While accidents are thankfully quite rare, they do happen, and it is the responsibility of the operator to protect themselves.  Preventing accidents is vitally important to assist in protecting both customers and staff.  Surely, taking a reasonable amount of precaution can only be good for business.

Where do you start?  In two simple places:

• Preparing a Health & Safety at Work Policy document highlights the problem areas, and your responsibilities, so that you can keep a watch on those that might provide problems later on.

• Carrying out Risk Assessments identifies things that can go wrong in YOUR specific business and in YOUR specific building – and are a very sensible way of avoiding accidents later on.

For many these practical documents seem onerous but they do not need to be too difficult, or even time-consuming.  However, they must be done.  In a perfect world (which admittedly we are not) you would call on an expert's help – but you can do a lot yourself.

Basic Risk Assessments are fairly easy to start.  Look at your business, from both back- and front-of-house, and ask yourself where are the biggest dangers to staff and customers.  Identify those dangers, and determine what needs to be done to minimise the risks.  Start with the top twenty risks, and you're off to a good start.  A kitchen for example has any number of risks within it – by its very nature. 

As for the Health & Safety at Work Policy document – you could research this on the Web, and find out exactly what needs to go into it.  You are bound to be able to find some examples, and make a start on it.  Your local authority can be a good place to start - even if they are unable to help they will be able to point you towards a suitable third party consultant.

Ultimately though, however you create the documents it is the regular reviews that ensures safety.  The H&S Policy Statement should be valid for some time, but will need reviewing periodically to ensure that it is kept up-to-date.  Risk Assessments on the other hand must be "ongoing", and my advice would be to keep adding new Risk Assessments each time you identify a new risk...  Remember, any change in the building, room layout or equipment could mean a new risk.

Keep reviewing – and keep everyone safe.

Related Articles:

• 25 Aug 2010 - New Alan Cutler book offers leadership advice to the hospitality industry
• 25 Aug 2010 - The European Safety Bureau recruits new senior consultant

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