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Hospitality & Catering - Coggle Diagram

- - - - Baking tins
      - Bowls
      - Colanders
      - Colour-coded chopping boards
      - Frying pans
      - Jugs
      - Knives
      - Ladles
      - Saucepans
      - Rolling pins
      - Sieves
      - Spatulas
      - Spoons
      - Woks
- - - - Equipment and appliances
        
        Instruction manual followed
      - Food poisoning and allergies
      - Inadequate flooring and trip hazards
        
        Clutterfree floor and clear exits
      - Hazardous chemicals
        
        Protective clothing, COSHH regulations followed
      - Inadequate clothing worn
        
        Correct PPE, aprons done up and shoe laces tied up
      - Lifting/moving objects
        
        Safety training
      - Fire/explosion
        
        Working fire alarms, clear escape routes and fire extinguishers available
      - Injuries
        
        First aid kit and trained first aider
      - Bullying/harassment, stress and fatigue
        
        Adequate rest breaks and protocols put in place
      - Inadequate ventilation
        
        Removes steam, heat and smells
      - Inadequate signage and lighting
        
        Signage needs to be clear and visible, lighting needs to be bright enough to work safely
    - - Theft
        
        A secure area for personal belongings
      - Assault
        
        Train staff to deal with aggressive customers
      - Fraud
      - Vandalism
      - Undesirable people on the premises
        
        Security system to moniter who is entering the premesis
      - Arson
      - Terrorist attack
  - - - HACCP
    - - Detailed information of ingredients for customers
    - - Well lit, no trailing wires or clutter
    - - Cleared up straight away
    - - Emergency exits well lit and signposted, fire extingushers in place
    - - Card transations done infront of customer
    - - Staff should ensure safety of customers
    - - Suspiscious person should not be allowed to mix with customers