Lesson 7 Health, Safety and Security in the Bar. Best practices and policies to protect your customers and staff members. Lesson 7: Health, Safety and Security in the Bar Lesson Overview. 7.1 Introduction 7.2 Rationale for food safety 7.3 The bar layout
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
Best practices and policies to protect your customers and staff members
On completion of this lesson the learner will be expected to
be able to;
Lesson 7: Health, Safety and Security in the Bar7.2 Rationale for food safety in the Bar(An essential component of every food business in ensuring a food safety culture)
A closure order is normally served where it is deemed that there is or there is likely to be a
grave and immediate danger to public health. Typical causes include;
Good hygiene results in good health, which results in good business and increased profits.
If a food worker has bad personal hygiene it is unlikely they will have good food
List of Major Food Poisoning Bacteria’s
Further information: (Appendice II – Table A. 1 – Bacteria and associated illnesses, Table A. 2 - Basic causes of
Cross contamination: direct contact, indirect contact (chapter 7 - see p. 114)
Regular surveillance of ice for contaminants is vital for the protection of public health
and consumer confidence.
Precautions to avoid contamination and improve the quality of ice in Bars(Chapter 3 – pp. 34-36)
Bacteria can build up if ice machines and equipment are not sufficiently serviced and maintained but
contamination is most likely caused through the handling of ice by serving staff or customers.
Case study (quality of ice)
This study explored ice from a random selection of nine bars in a major European city, outlets included hotels,
Michelin Star rated restaurants and traditional pubs. The study results included;
General Regulations on Safety Issues
In every country or state directives are incorporated into legislation through regulations (normally referred to as acts).
Every bar owner is obliged to have a safety statement, which must be made known to all
employees, this safety statement should;
Consider the following main areas (listed below) in preparation towards your
safety statement; (chapter 7 – pp. 118-120)
Identifying the Hazards – across the following areas
Floors / Stairs / Bar and restaurant, lounge / Glassware
& crockery / Beer kegs / Kitchen / Gas Safety / Toilets /
Food / Health and Hygiene / Store.
Manual Handling / Office / Building maintenance / Yard /
Safety / Fire Safety / Incident investigation.
Selection of fire extinguishers, instructions of use and fire
evacuation instructions.(Chapter 7 Table 7.1 – p. 120)
The major best practice procedures which will help you towards completing your safety policy for your bar
The most common injuries in the bar are to the back, neck and ribs. Manual handling causes a great deal of injuries
across all workplaces and can lead to long-term incapacity. Lifting and carrying heavy items or pushing and pulling can be
a major source of these injuries.
Slips, Trips and Falls
Slips, trips and falls are the second most common cause of accidents in the bar. About 75% of all tripping accidents are
caused by obstructions. Areas outside and walkways to cellars, stores & cold rooms can be the worst housekeeping
areas. Spills are a common occurrence in the sector. Trailing cables can be a common occurrence.
Cuts, Bruises and the Use of Knifes
Many accidents occur as a result of items slipping or moving while being cut, or by knives not moving in the required
Burns and Scalds
Personnel may not be aware of risks posed by boiling water, steam, hot oil and pressurised equipment as well as hazards
posed by candles, chafing dishes, sizzling dishes and the risks to customers of serving hot foods, soups, tea and coffee.
Chemicals safety, labelling, never mix chemicals, follow instructions, protective clothing, storage.
Machines and Equipment
The bar and kitchen environment can be a dangerous one. There can be a wide variety of machinery and much of this
machinery can pose a
hazard to those operating, cleaning or maintaining it. Moving parts can catch loose clothing, hair, cloths and jewellery.
Natural Gas and LPGventilation, proper maintenance, reporting faults, best practices.
Fire prepare, raise the alarm, turn off close the door, leave the building, follow procedures.
Electricalincluding Falling objects
Preventing and handling aggressive or potentially violent situations in the hospitality industry and especially bars
and nightclubs (because of alcohol) is unfortunately a common area of concern.
Techniques used for Prevention of Violence:
Management skills and style: firmness and fairness, set clear and consistent standards, create sociable atmosphere, combine firmness with
fairness, be friendly, but professional.
Monitoring and surveillance: know the danger signals, changing behaviours and conduct rowdiness, drunken behaviour and anti-social
antics, large groups forming with opposing opinions, use low profile monitoring techniques, covert CCTV cameras, undercover security personnel,
management and seniors collect glasses and clean tables combine monitoring with sociability, talking and engaging with your guests relating small
stories of current affairs, sport and family events coming up, intervene early but tactfully.
Calming strategies: get away from audience, stay calm, never respond to provocation, use relaxed non aggressive body language be assertive
Control: calm before control be clear about your requirements de-personalize the conflict always allow face saving, the more respect you show
the more confused the guest becomes and they are not able to sustain the argument.
Frustration: look at the pub and bar from your customers point of view identify and remove potential sources of frustration through good
housekeeping and good customer service
The Police: know your limits, no heroics establish and maintain good relations for advice and information don’t expect the police to run your pub
Closing time: have a clear and consistent message (for example last orders do you flash the lights call last orders verbally) maintain a regular
routine that everyone understands conduct a gradual wind down be always firm but polite when dealing with the end of the evening session.
Disorderly conduct and crowd control: the total environment you place your customers, active monitoring, prevention, intervention, an integrated
approach to create a sociable atmosphere and happy satisfied customers.
Principle areas which bar owners must also consider towards implementing a good
security policy, these areas include;
Considerations for Bar Owners
Duties of the Host;
License and Registration
Violent Conduct by Hosts
Business Insurance (main types)Further information: chapter 7 – pp. 128-130
Fire insurance: damage by fire, crucial in the event of rebuilding costs.
Burglary, theft insurance: covers the threat against equipment, stock in hand and cash.
Property damage insurance (all risks): coverage on material damage (all risks), the property valuation should reflect the cost of rebuilding or
replacing the buildings and trade contents as new and stock should be valued at cost, careful of market values
Public liability insurance: this covers claims by your customers or damage to the bar arising through the negligence or through their employees.
Public liability, interiors and structures:designs for interiors and structures to which people will have access must create a healthy and safe
environment free from any hazard
Product liability insurance:coverage against loss relating to defective or dangerous products, this cover claims arising from loss or injury through
using your products,
Employers liability insurance: bar owners must provide a healthy and safe working environment for their employees and visitors.
Motor insurance: coverage against driving accidents.
Goods in transit insurance: this covers the business against any loss or damage to goods when they are being transported from one place to
another, this cover could be useful if you bar provides off site services for functions and private parties.
Business interruption insurance: causing consequential Losses, this is an essential cover for your bar because a serious fire will affect your
ability to continue to pay overheads and obviously your net profit would be affected whilst the bar is being rebuilt and re-equipped,
Fidelity guarantee insurance: this type of insurance covers the risk of dishonesty by an employee.
If the business is dependent on yourself, or one or two key staff, it is also a good idea to take out key man insurance on these people. Then, if they
die or are unable to work,
Personal insurance and pension
Assessment for fire insurance premiums(chapter 7 – p. 131)
The basis of a fire policy is the sum insured. In deciding on the sum insured it is important to take into account replacement cost of the building,
stock, fixtures and fittings. Condition of average may apply in the event of a claim. In arriving at the premium the insurance companies take
various considerations into account: business carried on, the building itself, water supply, fire detection and fire fighting equipment.
Rationale for Cellar Safety: In the bar industry we face hazards on a regular basis but in part we never pay too much attention to
them until a major event or accident occurs, carry out a complete risk assessment based on your bar this review will highlight;
Cellar Safety Techniques;
Safety Regulations and Risk Assessments
Gas leaks- dangers and procedures: effects of Co2 on human body
Dealing with minor gas leaks (chapter 7 – p. 134 for discussion)
Dealing with major gas leaks (chapter 7 – p. 135 for discussion)
Consider the following questions; is the area that I work in safe?, is the lighting sufficient?, what are the
main hazards in the area, uneven floor, slippy floor, safe storage of stock?, has the cellar area that I work in
adequate ventilation or at minimum a Co2 alarm?, if something happens to me down here does anyone know
that I am here?, if I enter the cellar area and find a colleague lying on the ground, do I know what to do?
Adopt proper systems for cellar safety, think safety always first.
Rationale for waste management adoption
Bar owners and management teams might question the merits of spending your precious time considering waste
and trying to find methods and techniques to reduce or recycle it.
Why should bars recycle or reduce waste?:
Some additional considerations:
To assure that your plan will be successful, develop an environmental statement which incorporates your
waste management plan into your bars or company policies (staff members handbooks etc).
Developing and implementing a waste management program for your business involves the following
Adopting these practices will lead to process efficiency, innovation and a competitive advantage for the bar.
Conducting a Waste Audit:
one approach is to sort and weigh several samples of your trash over time. This effort will provide a good accounting of your waste stream
composition, another method involves a review of purchasing and waste removal records. These records can help you to develop a decent
estimate of your waste materials. Look for high-volume materials such as corrugated cardboard, and for high-value materials such as toner
cartridges and aluminium cans. These types of materials make good candidates for waste reduction and recycling.
walk through the premises noting what type of waste is discarded in each area. A walk-through will help you determine the size and
placement of collection bins.
What you will find:
Generally, waste from business arises under one or more of the following categories:
Types of Waste:the amount and nature of waste varies from site to site. You need a suite of measures depending on the waste stream
involved and whether the waste is being managed on-site or off-site. Ultimate responsibility for all stages of waste management rests with the
producer. Use a chart like the following on Chapter 7 Figure 7.21 – p. 139 to keep track of your waste audit.
Licences required to manage waste on-site:generally, only waste facilities require a waste licence. However, if you are not regulated by
The Environmental Protection Agency (EPA) and you store hazardous waste on-site in quantities that exceed 25,000 litres (liquid) or 40m3
(solid) at any one time, you must register with your local authority.
Tip: (managing waste on site) different businesses produce different types of waste and it is important to know what type and volume of Waste
your business generates if you are to manage it effectively. Make yourself aware of your obligations with regard to waste management on-
site. Look at your existing work processes and identify opportunities for waste reduction. Segregate non-hazardous waste from hazardous
waste. Label and store your waste streams appropriately.
Techniques for bar and restaurants to identify any waste stream that can be reused, recycled and
Food Preparation and Storage:
Waste Management Equipment
The correct waste equipment can help to ensure waste is properly managed. Waste
volumes can be reduced by using compactors, balers, shredders, etc. Colour coded waste
bins should be used to assist in segregation. Do not put liquid or wet wastes into
WMP - Case studies (chapter 7 – pp. 142-144 ‘Starbucks’ and ‘Marriott International Conference Centre’ for
Energy Saving - industry examples and recent innovations in the bar area(chapter 7 – p. 143-144)
Food Safety and Hygiene
Safety, Security and Insurance