Leisure and Wellbeing
Risk Training and Consultancy
Norwich Union Risk Services is the specialist division of Norwich Union, dedicated to minimising risk for businesses and offers training and consultancy services on a range of health and safety and environmental issues.
Our aim is to work with you and your clients, providing you with the skills and knowledge to understand your risks and establishing systematic controls to comply with legal obligations.
The following are a list of areas to be aware of when dealing within the Leisure and Wellbeing sector
- Public and Employers‘ Liability
- Kitchen Safety
- Hazardous Substances
- Swimming pools and Leisure facilities
- Violence
- Crowd control and Emergency Evacuation
Public and Employers' Liability
The most common cause of accidents in pubs, restaurants and hotels are slips and trips. To minimise the possibility of claims, a formal risk assessment must be carried out to review overall lighting, the condition of staircases (especially those leading to cellars) and the appropriateness of floor finishes. Procedures and training should be agreed and carried out to deal with spillages and the siting of warning signs when cleaning or maintenance is being undertaken.
Written safety rules and training should exist to cover lifting techniques for staff involved in shifting heavy objects such as beer kegs and items of furniture or sports equipment.
Kitchen Safety
The kitchen accounts for almost a quarter of all injuries to employees in the pub, restaurant and hotel sector. It is absolutely vital that risk assessments, training and frequent workplace inspections are carried out to ensure staff safety. As a minimum, we would expect rules relating to the location, filling and thermostat operation of deep fat fryers to be detailed, the use of food processing machinery restricted to trained persons and walk in fridge / freezers to be fitted with handles on both sides of the door. All food premises must be registered with the Environmental Health Department and staff properly trained in food hygiene.
Hazardous Substances
The type of hazardous substances found in the leisure industry include strong cleaning / disinfecting agents and chemicals used in pool water treatment. We would expect a COSHH (Control of Substances Hazardous to Health) risk assessment to be carried out, identifying the risks and corresponding actions to control them.
Swimming Pools and Leisure Facilities
Risk assessments and frequent inspections must be carried out to ensure floor areas are kept free of trip hazards, that glass and crockery are banned from poolside areas and suitable rescue equipment and supervision is provided. A COSHH assessment must be carried out for the chemicals used and clear procedures detailed for handling, usage and storage.
Any changing areas must be kept clean and tidy and fitness rooms provide clear instructions on the correct use of equipment.
Violence
Violence, especially alcohol induced, accounts for 10% of pub staff injuries. Clients should analyse the risks they face to minimise the chance of violence. Clear procedures and staff training so they know what to do in the event of an incident are crucial.
Crowd Control and Emergency Evacuation
Crowd control will be an issue at sports stadia as a matter of routine and other events that may be organised at leisure venues on an ad hoc basis. Any client who runs venues, organises events or manages places that attract crowds must have a health and safety management system that anticipates, monitors and controls potential crowding risks.
Professional advice may be best in assessing these risks. It should cover the design and layout of areas such as entrances, barriers, steps and dead ends. Well-placed information and emergency exit signs are vital, as are properly trained and competent teams of crowd control staff.
A clear strategy for the evacuation of buildings in the event of an emergency such as a fire, bomb threat or toxic spillage is necessary. The means of escape must be identified by a fire risk assessment and staff trained and practised for the eventuality.
