CATERING ESTABLISHMENTS

CHAMBRE DES METIERS DU GRAND-DUCHE DE LUXEMBOURG

31 May 1996

Assessment of the Safety Check for Catering Establishments

Contract: SOC 95 20 3001 05 F04

Aim: Field investigation to evaluate the Safety Check for Catering Establishments. Assessment of occupational safety and health risks in the selection of work equipment, chemical substances or preparations and in the layout of workplaces.

Basic concept

The European Framework Directive 89/391/EEC of 12 June 1989 on safety and health at work requires employers to produce an assessment of the safety and health risks at the workplace.

Small firms in particular usually find it difficult to comply. The "Safety Check" leaflet provides firms with a practical aid to carrying out the risk analysis.

It is intended to be used as a model and was produced with assistance from the Berufsgenossenschaftliches Institut für Arbeitssicherheit, D-53754 Sankt Augustin, and in cooperation with the Commission of the European Communities.

Evaluation procedure

In order to give the field study a supra-regional character and thus obtain a better evaluation of the brochure, assistance was sought from five Chambers of Craft Trades in the extended region: Lorraine (F), the Grand Duchy of Luxembourg, the Belgian Province of Luxembourg, the Rheinland-Pfalz (D) and the Saarland (D).

Small businesses were generally chosen for the fieldwork. The trial also included one large Luxembourg firm (400-500 employees), with 15 catering establishments and canteens, which also offers a catering service for private parties and persons.

The proprietors of the firms were first informed by telephone of the content and purpose of the booklet. They were then sent a copy with a covering letter, asking them to complete it independently and make any necessary additions. The assessors from the five Chambers collected the brochures later by appointment and enquired on the spot as to the proprietors' views on its suitability and comprehensibility (see attached assessment forms).

A. Summary of general remarks

1 The booklet was generally well received by the firms.

2 It should be shorter.

3 The pages should be numbered and larger and darker print should be used for the text in smaller font.

4 The "List of workers and what they do" should be omitted, since the staff often perform many different jobs.

5 The last page "Regulations applicable to the catering sector" should be adapted to indicate the regulations in the various countries.

6 The booklet should be spit into the following sections:

– serving room

– kitchen

– food storage

– guest accommodation.

7 The booklet is geared to large firms.

The texts could be shortened and adapted better to small and medium-sized firms.

8 Various items under equipment, chemicals and machinery should be omitted, since the industry is in any case gradually adapting to conform to the EC Directives (e.g. the Machinery Directive).

B. Summary of comments made in each country

1 Chambre des Métiers de la Moselle (France)

– The Chambre de Métiers de la Moselle is not responsible for catering firms and was therefore unable to test the brochure.

2 Zentrum für Aus- und Weiterbildung des Mittelstandes St. Vith (Belgium)

– Small firms with between two and 10 workers were chosen for the fieldwork.

– The "List of workers and what they do" was not completed, since catering staff carry out many different activities, which often change.

– Most firms intend to repeat the Safety Check every two years.

– The booklet was generally well received.

– For further comments, see assessment forms.

3 Handwerkskammer - Trier and Saarbrücken (Germany)

– The Handwerkskammer des Saarlandes is not responsible for catering firms and was therefore unable to test the brochure.

Handwerkskammer Trier

– Booklet generally well received.

– Compulsory introduction of the Safety Check list would improve general safety standards in the catering sector.

– The checklist and its practical use in firms should be checked at intervals by an official body (e.g. employer's liability insurance association).

– Possible improvements:

the checklist could be laid out more compactly in DIN A4 format, with not more than two foldout pages;

a poster with the main safety and hygiene rules could perhaps be produced for display in kitchen and storage areas.

– For further comments, see assessment forms.

4 Chambre des Métiers (Luxembourg)

– Booklet generally well received by the larger firms.

– The smaller firms (between three and 15 workers) found the checklist too elaborate and inconvenient, and did not have time to complete it on their own.

– Larger firms generally have a person responsible for safety and hygiene matters in-house. Regular instruction and training is also given within the firm.

– It is not entirely clear what is meant by "Safety Check to be resubmitted on", on the second page of the booklet.

Is this intended to mean repetition of the Safety Check for each safety aspect or verification by the proprietor that improvements have been carried out? Another word could be substituted for "resubmitted" or the text could be left out altogether.

– A line "Improvements checked on: ..." could be added below the text in the top right-hand corner: "Safety check carried out on: ... Action to be taken by: ..." and the text "Safety Check to be resubmitted on" could then be omitted from the second page.

– For further comments, see assessment forms.